屠宰厂设计规范

i目次1总则.......................................................................................................12术语.......................................................................................................23厂址选择和总平面布置......................................................................63.1厂址选择....................................................................................63.2总平面布置................................................................................63.3环境卫生....................................................................................74建筑.......................................................................................................84.1一般规定....................................................................................84.2宰前建筑设施............................................................................94.3急宰间、无害化处理间..........................................................104.4屠宰车间..................................................................................114.5分割车间..................................................................................134.6职工生活设施..........................................................................145屠宰与分割工艺................................................................................155.1一般规定..................................................................................155.2致昏放血..................................................................................165.3浸烫脱毛加工..........................................................................185.4剥皮加工..................................................................................215.5胴体加工..................................................................................235.6副产品加工..............................................................................25ii5.7分割加工..................................................................................256兽医卫生检验......................................................................................286.1兽医检验.....................................................................................286.2检验设施与卫生.........................................................................297制冷工艺...............................................................................................317.1胴体冷却....................................................................................317.2副产品冷却................................................................................317.3产品的冻结................................................................................318给水排水.............................................................................................328.1给水及热水供应......................................................................328.2排水...........................................................................................339采暖通风与空气调节..........................................................................3510．电气...................................................................................................37本规范用词说明......................................................................................40条文说明...................................................................................................4211总则1.0.1猪屠宰与分割车间设计必须符合卫生、适用、安全等基本要求，保证肉品质量，规范猪屠宰与分割车间的设计标准，特制定本规范。1.0.2本规范适用于新建、扩建和改建的猪屠宰与分割车间的工程设计。猪屠宰车间按小时屠宰量分为四级：Ⅰ级：300头/h（含300头/h）以上；Ⅱ级：120头/h（含120头/h）～300头/h；Ⅲ级：50头/h（含50头/h）～120头/h；Ⅳ级：15头/h（含15头/h）～50头/h以上。分割车间按小时分割量分为三级：一级：200头/h（含200头/h）以上；二级：50头/h（含50头/h）～200头/h；三级：30头/h（含30头/h）～50头/h。1.0.3屠宰与分割车间应确保操作工艺、卫生、兽医卫生检验符合要求，并应做到技术先进、经济合理、节约能源、使用维修方便。1.0.4出口注册厂的屠宰与分割车间工程设计除应不低于本规范对Ⅰ级屠宰车间及一级分割车间的要求外，尚应符合国家出入境检验检疫局发布的有关要求和规定。1.0.5屠宰与分割车间工程设计除应符合本规范外，尚应符合国家现行的有关强制性标准的规定。22术语2.0.1猪屠体pigbody猪屠宰、放血后的躯体。2.0.2猪胴体pigcarcass生猪屠宰、放血后，去毛、头、蹄、尾、内脏的躯体。2.0.3二分胴体（片猪肉）halfcarcass沿背脊正中线，将猪胴体劈成的两半胴体。2.0.4内脏offals猪脏腑内的心、肝、肺、脾、胃、肠、肾等。2.0.5挑胸breastsplitting用刀刺入放血口，沿胸部正中挑开胸骨。2.0.6雕圈cuttingofaroundanus沿肛门外围，用刀将直肠与周围括约肌分离。2.0.7分割肉cutmeat胴体去骨后，按规格要求分割成各个部位的肉。2.0.8同步检验synchronousinspection生猪屠宰剖腹后，取出内脏放在设置的盘子上或挂钩装置上并与胴体生产线同步运行，以便兽医对照检验和综合判断的一种检验方法。2.0.9验收间inspectionandreceptiondepartment活猪进厂后检验接收的场所。32.0.10隔离间isolatingroom隔离可疑病猪，观察、检查疫病的场所。2.0.11待宰间waitingpens宰前停食、饮水、冲淋的场所。2.0.12急宰间emergencyslaughteringroom屠宰病、伤猪的场所。2.0.13屠宰车间slaughteringroom自致昏放血到加工成二分胴体的场所。2.0.14分割车间cuttinganddeboningroom剔骨、分割、分部位肉的场所。2.0.15副产品加工间by-productsprocessingroom心、肝、肺、脾、胃、肠、肾及头、蹄、尾等器官加工整理的场所。2.0.16有条件可食用肉处理间edibleprocessingroom采用高温、冷冻或其他有效方法，使有条件可食肉中的寄生虫和有害微生物致死的场所。2.0.17无害化处理间ibedibleandwasteroom对病、死猪和废弃物进行化制（无害化）处理的场所。2.0.18非清洁区not-hygienicarea待宰、致昏、放血、烫毛、脱毛、剥皮和肠、胃、头、蹄、尾加工处理的场所。2.0.19清洁区hygienicarea4胴体加工、修整，心、肝、肺加工，暂存发货间，分级和计量等场所。2.020二氧化碳致昏机CO2stunningmachine采用二氧化碳气体的方式将生猪致昏的设备。2.021低压高频电致昏机lowvoltagehighfrequencystunningmachine采用低电压高频率的方式，将生猪至昏的设备。2.0.22预清洗机prewashingmachine在浸烫和剥皮前，对猪屠体进行清洗的机器。2.0.23隧道式蒸汽烫毛steamscaldingtunnel猪屠体由吊链悬挂在输送机上通过蒸汽烫毛隧道。2.0.24连续脱毛机continuousu-bardehairingmachine采用两截、旋转方向为左右旋脱毛的机器。2.0.25预干燥机pre-dryingmachine猪屠宰脱毛后，在用火燎去残毛前先将猪屠体表面擦干的机器。2.0.26燎毛炉（燎毛机）f