How does the country store pork?

The competent commercial departments of relevant provinces, autonomous regions, municipalities directly under the Central Government and cities under separate state planning support and cooperate with the central reserve meat management work, and recommend the central reserve meat storage enterprises, storage depots, live animal reserve bases and processing enterprises on a selective basis. Entrusted by the Ministry of Commerce, the Reserve Commodity Management Center is responsible for the daily management and specific operation of the central reserve meat warehousing, storage and delivery.

I. Classified management

The national reserve of meat is managed on a mobile basis, including both live pigs and frozen meat.

The state has very strict requirements for the production base of reserve live pigs. The government will subsidize these bases. The financial allocation for 10,000 reserve pigs amounts to 300,000 yuan. Therefore, once the government wants to use the reserve meat, the base must provide the rated quantity.

If it is difficult to put all live pigs on the market, because the number of live pigs weighing 60 kg or more in the base is likely to be insufficient, frozen fresh pork should be used instead. Therefore, in addition to live pig reserves, there are also some central reserve meat cold storage.

Under the environment of-18℃ in the central meat storage warehouse, the shelf life of pork stored is 6 months, but the frozen meat stored is not the meat frozen for 6 months, but the flowing frozen fresh meat constantly replaced in the process of purchase and sales. Now the pork bought in major supermarkets is this kind of frozen fresh meat.

II. Production Management

Production plants undertaking the processing of national reserve meat shall have facilities for receiving, quarantine inspection and waiting for slaughter of live pigs matching the production scale; isolation circles for sick animals and emergency slaughter rooms and corresponding facilities shall be set up; slaughter workshops shall be divided into clean, semi-clean and unclean areas, with perfect water supply and drainage conditions, and the production technology shall not be crossed and circuitous; the whole slaughtering and processing time of live pigs from hemp and bloodletting to white strip meat shall not exceed 45 minutes.

Processing cut frozen pig lean meat production plant, to have a special division workshop in line with national standards.

The area of the precooling room, the equipment of the air cooler and the arrangement of the hanging rails shall meet the precooling requirements of the white strip meat produced by the shift. The freezing capacity shall meet the freezing requirements of slaughter products; the temperature of the pre-cooling room shall be 0℃-5℃, the wall and door shall be insulated, and the storage temperature of the freezing room shall be-25℃-23℃.

III. Stockpile management

The national reserve meat must be stored in a special warehouse and managed by a special person. The label "National Reserve Meat Fixed Point Warehouse"(50cm long and 30cm wide) must be hung outside the special warehouse. At the same time, responsibility should be assigned to each person, responsibilities should be clear, systems should be sound, and management should be scientific.

Cold storage should be scientifically stacked and storage capacity should be reasonably utilized. The meat stacking in the warehouse conforms to the requirements of cold storage management specifications, and achieves "three separation, two hanging and two retention"(three separation: stacking off the wall, off the ground, and off the row pipe; two hanging: each stack is labeled, and the thermometer is hung in the warehouse; two retention: leaving the aisle and operating space). Each stack shall be labeled (specification: length 35cm, 20cm), indicating the number of pieces (boxes), weight, variety, grade, manufacturer, processing date and warehousing time.

The temperature of the storage must be stable and must be kept below-18℃. Under normal circumstances, the temperature rise and fall range of a day and night shall not exceed 1℃, and the temperature rise range of the meat in and out of the warehouse shall not exceed 4℃.

The delivery of national reserve meat (renewal) must be subject to the unified arrangement of the Ministry of Internal Trade. After receiving the notice of delivery (renewal) from the Ministry of Internal Trade, the designated national reserve of meat shall be implemented concretely.

IV. Quality Management

The quality of frozen white pork produced by the designated production plant of national reserve meat shall conform to the national standard GB9959.1-88 [fresh pork with skin and frozen pork slices](add no suet oil); the cut frozen pork lean meat shall conform to the national standard GB9959.4-88 [cut frozen pork lean meat].

The quality inspection organization of the processing plant is perfect, the quality responsibility system of chief veterinarian is implemented, and there are a certain number of health inspectors who are suitable for the production scale and who have obtained the health inspector certificate.

The inspection procedures shall be complete, the inspection methods shall conform to the Trial Rules for Meat Hygiene Inspection issued by the Ministry of Agriculture, the Ministry of Health, the Ministry of Foreign Trade and the Ministry of Commerce and other relevant regulations, and the specifications and grades shall be correct.

Processing plants shall have inspection facilities and perfect instruments and equipment suitable for the variety and scale of production; trichinella inspection and meat laboratory equipment shall comply with relevant regulations.

After meat inspection, the products shall be treated according to the relevant provisions of the Trial Regulations for Meat Hygiene Inspection, and corresponding treatment facilities and supervision and inspection systems shall be established.

Inspectors should comply with the "veterinary health technology (quarantine, inspection, laboratory) business technical grade standards," the provisions of the three-level standards or above.

Cold storage undertaking the task of storing meat by the state must have full-time health inspectors to carry out strict acceptance of the goods stored in the warehouse, check the quarantine certificate attached to the vehicle, check the hygiene inside the vehicle and the hygiene of the meat surface, and test the temperature inside the vehicle and the temperature of the meat. Meat with a core temperature above-8℃ should not be directly stored in cold storage.