SB/T 10293-2012 (English Version) PDF

Scope: This standard specifies the terms and definitions, classification, raw materials, technical requirements, slaughtering and processing requirements, inspection methods, inspection rules, labels, signs, packaging, transportation, storage, sales and recall requirements for suckling pork. This standard applies to the production, inspection and sales of products defined in 3.1.

SB/T 10293-2012 Referenced Document

GB 12694 National Food Safety Standards Hygienic Specifications for Slaughtering and Processing of Livestock and Poultry*， 2016-12-23 Update
GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products*， 2016-12-23 Update
GB 5009.12 National Food Safety Standard Determination of Lead in Food*， 2023-09-06 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
GB/T 17236 Operating procedures of livestock and poultry slaughtering—Pig*， 2019-03-25 Update
GB/T 191 Packaging.Pictorial marking for handling of goods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update

SB/T 10293-2012 Sucking pork was changed to NY/T 3355-2018 suckling pork.