中国出口日本热加工偶蹄动物肉及其制品动物卫生要求
对日出口家禽类卫生条件
日本国向け加熱処理家きん肉等に関する家畜衛生条件（仮訳）１この文書は、輸出国から日本国に輸出される加熱処理をされた家きん肉等についての家畜衛生条件を定めるものとする。
２この文書において、次に掲げる用語の意義は、当該各号に定めるところによる。
（１）加熱処理７の指定を受けた施設において、次のいずれかの条件で行う加熱する方法による処理ア煮沸し、飽和水蒸気に触れさせ、又は食用油で揚げることにより、当該家きん肉等の中心温度を１分間以上摂氏70度以上に保つことイアに規定する方法以外の方法により、当該家きん肉等の中心温度を30分間以上摂氏70度以上に保つこと（２）家きん鶏、あひる、七面鳥、うずら及びがちょう（３）家きん肉等家きん由来の肉、脂肪、腱及び臓器並びにこれらを原料とする加工品（肉粉及び肉骨粉を除く）。
（４）高病原性鳥インフルエンザ次に掲げるウイルスによる家きんの感染症アＨ５及びＨ７血清亜型のＡ型インフルエンザウイルスイＨ５及びＨ７血清亜型以外の血清亜型のＡ型インフルエンザウイルスのうち、国際獣疫事務局の標準診断検査及びワクチンマニュアルの定義に基づき高病原性鳥インフルエンザウイルスとされたもの（５）高病原性鳥インフルエンザ等高病原性鳥インフルエンザ、家きんコレラ、ニューカッスル病及び家きんサルモネラ感染症（サルモネラ・プローラム又はサルモネラ・ガリナルムによるものに限る）。
（６）発生当該疾病の臨床症状の出現、当該疾病に対する特異抗原若しくは抗体（高病。
原性鳥インフルエンザの抗体に限る）の検出又は当該疾病の病原体の分離（７）輸出国中華人民共和国（８）日本国家畜衛生当局日本国農林水産省消費・安全局衛生管理課３加熱処理をされた家きん肉等を日本国に輸出する場合には、輸出国において、次に掲げる条件が満たされていなければならない。
（１）高病原性鳥インフルエンザ等の発生について、家畜衛生当局に対する報告が行われていること（２）高病原性鳥インフルエンザについて、国際獣疫事務局が定める基準に基づくサーベイランスが実施され、その結果を家畜衛生当局が把握していること４日本国に輸出される加熱処理をされた家きん肉等の原料に供される家きんについては、次に掲げる条件を満たすものでなければならない。
日本农林水产省对偶蹄动物熟肉制品的热加工要求和卫生标准
日本农林水产省对偶蹄动物熟肉制品的热加工要求和卫生标砖一、对熟肉制品的热加工要求（一）偶蹄动物的肉：经宰前宰后检验，未感染传染病的偶蹄动物，其去骨的肉须经下列一种方法加热熟制：1.经100℃或100℃以上蒸煮，肉中心温度达70℃或70℃以上，至少保持1分钟。
2.经水煮，肉中心温度达70℃或70℃以上，至少保持30分钟，再用热风或其他方式干燥。
（二）偶蹄动物的消化道、子宫和膀胱：经宰前宰后检验，未感染家畜传染病的偶蹄动物，其消化道、子宫和膀胱应煮1小时以上。
（三）经宰前宰后检验，未感染家畜传染病的偶蹄动物，其去骨的内脏应：1.经100℃或100℃以上蒸煮，其中心温度达70℃或70℃以上，至少保持1分钟。
2.经水煮，其中心温度达70℃或70℃以上，至少保持30分钟，再用热风或其他方式干燥。
（四）用偶蹄动物的肉和脏器制作的香肠、火腿和熏肉：经宰前宰后检验，未感染家畜传染病的偶蹄动物，其去骨的肉和脏器，非冷冻保存三天以内，经腌、熏等处理后，需由下列一种方式加热熟制：1.经100℃或100℃以上蒸煮，其中心温度达70℃或70℃以上，至少保持1分钟。
2.经水煮，其中心温度达70℃或70℃以上，至少保持30分钟，再用热风或其他方式干燥。
二、日本农林水产省对熟肉制品加工厂的卫生标准熟制偶蹄动物肉和脏器的加工厂以及由偶蹄动物肉和脏器制作的火腿、香肠和熏肉的加工企业必须遵守下列标准要求：1.加工厂应有生肉加工间和熟制加工间，及其相应的设备和设施。
2.生肉加工间和熟制加工间要严格分开，二间之间只能用可关闭窗口由生肉加工间向熟制加工间传递原料。
3.生肉加工间应有贮存、处理和检验生肉的设备设施。
4.熟制加工间应与外界完全隔开，并配备热处理设施、检验设施，如自动温度记录仪，以及热加工后的检验、预冷、贮藏和包装设施。
5.为避免交叉污染，生肉加工间和熟制加工间工人的出入口、更衣室、厕所、餐厅等要严格分开。
6.地面、墙壁、天花板应光滑、易清洗，地面用不渗透材料铺设，坡度适宜，排水良好，消毒方便。
国家质量监督检验检疫总局公告2005年第143号——保证中国有关动物
国家质量监督检验检疫总局公告2005年第143号——保证中国有关动物和动物产品顺利出口日本的有关事项的公告
【法规类别】进出境动植物检疫
【发文字号】国家质量监督检验检疫总局公告2005年第143号
【发布部门】国家质量监督检验检疫总局
【发布日期】2005.09.29
【实施日期】2005.09.29
【时效性】现行有效
【效力级别】部门规范性文件
国家质量监督检验检疫总局公告
（2005年第143号）
日本劳动厚生省于2005年9月开始实施进口动物申报制度，为保证中国有关动物和动物产品顺利出口日本，现就有关事项公告如下：
一、该制度涉及的动物和动物产品包括：陆栖哺乳动物（偶蹄类、奇蹄类、食肉类、灵长类、翼手类和兔科属日本
1 / 1。
2023年5月HACCP危害分析与关键控制点体系审核员真题及答案
2023年5月HACCP危害分析与关键控制点体系审核员真题及答案[单选题]1.关于GB14881下列说法不正确的是()。
A.食品接触的表面的设备、工器具等的材质无特殊要求B.厂房和车间的内部设计和布局应满（江南博哥）足食品B卫生操作要求，避免食品生产中发生交叉污染。
C.顶棚应使用无毒、无味、与生产需求相适应、易于观察清洁状况的材料建造。
D.直接在屋顶内层喷涂涂料作为顶棚，应使用无毒、无味、防霉、不易脱落、易于清洁的涂料。
正确答案：A[单选题]2.HACCP最早源于()。
A.美国B.法国C.英国D.中国正确答案：A[单选题]4.认证机构应在()日内将撤销、暂停认证证书的信息向认监委网站"中国食品农产品认证信息系统”填报。
A.3B.5C.7D.10正确答案：D[单选题]5.关键限值的设立不正确的是()。
A.具有可操作性B.越直观越好C.可以进行监测D.越严格越安全正确答案：D[单选题]6.初次认证审核时，HACCP的认证范围确定依据()。
A.行业类别B.产品/服务类别C.产品/服务小类D.子行业类别正确答案：C[单选题]7.对畜禽屠宰后的预冷要求是，冷却后的畜禽中心温度应是()。
A.保持在12℃以下B.保持在4℃以下C.保持在15℃以下D.保持在7C以下正确答案：B[单选题]8.依据《中华人民共和国食品安全法》规定()结果是制定、修订食品安全标准和实施食品安全监督管理的科学依据。
A.食品安全风险评估B.食品安全预警C.食品安全监测D.食品安全控制正确答案：A[单选题]9.人体每日允许摄入量以()表示。
A.mg/kg.bwB.mg/100g.kwC.mg/kg.dD.mg/100g.d正确答案：A[单选题]10.按照GB29921标准，牛肉午餐肉杀菌工艺主要是为杀灭()。
A.沙门氏菌B.金黄色葡萄球菌C.大肠埃希氏D.副溶血性弧菌正确答案：C[单选题]11.以下不属于管理评审输入的是()。
A.紧急情况、食品安全事故和召回B.与危害控制计划有关的验证活动C.组织食品安全方针和相关目标的修订D.合规义务的评价结果正确答案：C[单选题]12.依据《食品安全管理体系认证实施规则》要求，对于HACCP审核，第一阶段审核和第二阶段审核的时间间隔不应超过()个月。
52-中国出口日本热加工偶蹄动物肉及其制品动物卫生要求
中国出口日本热加工偶蹄动物肉及其制品动物卫生要求1、本文件规定了从出口国家向日本出口偶蹄动物热加工产品的动物卫生要求。
2、本文件涉及的名词定义如下：（1）偶蹄动物是指牛、绵羊、山羊、猪以及鹿。
（2）偶蹄动物产品是指偶蹄动物的肉类（肌肉、舌、心脏、横膈膜等）、脏器（肝脏、肾脏等）以及以上述肉和脏器为原料加工成的香肠，火腿，培根，但消化道、子宫、膀胱、头部（舌及脸颊肉除外）、脊髓、脊柱（骨以及相关的成分如背部神经干等）除外。
（3）热加工是指按照日本农林水产省指定的热加工标准进行加工：①偶蹄动物的肉类与内脏（消化道、子宫、膀胱除外）在完全去骨后必须按照以下一种方法进行热加工处理:——通过沸水煮或暴露于100℃以上的蒸汽蒸，使产品中心温度达到70℃或70℃以上持续1分钟或1分钟以上——通过水浴加热、热空气干燥或其他方式使肉类产品的中心温度达到70℃或70℃以上持续30分钟或30分钟以上②用偶蹄动物的肉与内脏做成的香肠、火腿、培根，在完全去骨、非冷冻状态保存3天以上，并经过盐渍或类似方法加工后，再采用以下一种方法进行热加工处理：——通过沸水煮或暴露于100℃以上的蒸汽蒸，使产品中心温度达到70℃或70℃以上持续1分钟或1分钟以上。
——通过水浴加热、热空气干燥或其他方式使产品的中心温度达到70℃或70℃以上持续30分钟或30分钟以上。
（4）疫情的发生（爆发）是指一种疾病的临床症状的出现，并检测到该疾病的抗原或抗体。
（5）出口国家是指中华人民共和国（6）第三国是指被日本动物卫生当局认为没有BSE或者慢性消耗病（CWD）的国家，见附件1列表（禽肉没有这种规定）；（7）日本动物卫生当局是指日本农林水产省食品安全消费者事物局动物卫生与动物产品安全课。
3、出口热加工牛、绵羊、山羊肉类产品的国家必须没有疯牛病；热加工鹿的肉类产品的出口国家必须没有慢性消耗病。
4、用做热加工肉类产品的绵羊与山羊，必须来自出生、饲养地没有羊痒病的饲养群。
输日热加工处理禽肉及其产品卫生条件
输日热加工处理禽肉及其产品卫生条件一、本文件规定了输日热加工处理禽肉及其产品的动物卫生要求。
二、本文件涉及术语定义如下：（一）热处理是指在本文件第七条所指定的加工厂经以下任一处理的过程：1、经水煮、蒸或油炸使禽肉及其产品的中心温度达70℃或更高并保持1分钟或以上；或2、除第1点所规定的方式以外的任何方式使禽肉及其产品的中心温度达70℃或更高并保持30分钟或以上。
（二）家禽是指鸡、鸭、火鸡、鹌鹑、鹅。
（三）禽肉及其产品是指禽肉、脂肪、筋腱、内脏及其产品（不包括肉粉和肉骨粉）。
（四）高致病性禽流感（以下简称HPAI）：指由下述病毒造成的家禽传染病：1、H5或者H7亚型禽流感病毒或2、《OIE诊断试验及疫苗标准手册》规定的高致病性禽流感病毒（五）高致病性禽流感等（以下简称HPAI等）是指高致病性禽流感、新城疫、禽霍乱和沙门氏菌病（指由Salmonella Prullorum （雏白痢沙门氏菌）或 Salmonella Gallinarum（鸡沙门氏菌）引起的）（六）疫情爆发不仅是指发现有关疫病的临床病症，同时要检测出疫病的抗原或抗体（抗体只针对HPAI）或进行病原鉴定。
（七）出口国是中华人民共和国。
（八）日本动物卫生当局是指日本农林水产省食品安全与消费者事务局动物卫生和动物产品安全课。
三、当出口热加工禽肉及其产品时，出口国应遵循以下要求：（一）规定HPAI等为法定通报的动物疫病；（二）必须根据OIE法典实施有效地HPAI监控计划，且动物卫生当局应完全认可监控结果。
四、用于加工输日热加工禽肉及其产品的家禽应符合以下要求：（一）屠宰前该养殖场至少21天内没有发生HPAI；（二）该养殖场未使用HPAI疫苗；（三）由出口国官方检测机构对根据第五条批准的屠宰场实施宰前宰后检验，证明未染有任何禽类传染病；五、用于屠宰对日出口的热加工禽肉及其产品的屠宰场（以下称“批准屠宰场）应经过出口国官方批准。
六、用于加工对日出口的热加工禽肉及其产品的加工厂（以下简称“批准加工厂”）应经过出口国官方批准。
中国出口日本偶蹄动物肉类及加工产品热加工要求cn_ht_cloven_hoofed_meat
Animal Health Requirements for heat-processed meat and its productsderived from cloven-hoofed animals to be exported to Japanfrom the People’s Republic of China1. This document defines animal health requirements for heat-processed meat and its products derivedfrom cloven-hoofed animals to be exported to Japan from exported country.2. In this document, the definitions of terms are as follows:(1) Cloven-hoofed animal is cattle, sheep, goat, swine(including the boar) and deer(2) Meat and its products derived from cloven-hoofed animals are meat (such as muscle, tongue, heart,diaphragm), and viscera (such as liver, kidney), and sausages, ham and bacon made from such meat and viscera, excluding digestive tract, uterus, bladder, head (except tongue and cheek meat), spinal cord and vertebral column(bone and related components such as dorsal root ganglia).(3) Heat processing is the treatment according to the Standards for Heat Processing Stipulated by theMinister of Agriculture, Forestry and Fisheries:①the meat and viscera(excluding digestive tract, uterus and bladder) derived from cloven-hoofedanimals must have been heat-processed after being completely deboned by heating through either of the following two ways;i) to keep the temperature at the center of the meat and its products at a temperature of 70℃or higherfor one minute or more by boiling or exposing them to heated steam in excess of 100℃, orii) to keep the temperature at the center of the meat and its products at a temperature of 70℃or higher for 30 minutes or more by heating in a water bath, drying in hot air or other ways.②the sausage, ham and bacon derived from meat and viscera of cloven-hoofed animals must havebeen kept more than for three days without freezing after being completely deboned and processed by means of curing or in other similar ways, then heat-processed by either of the following two ways;i) to keep the temperature at the center of the meat and its products at a temperature of 70℃or higherfor one minute or more by boiling or exposing them to heated steam in excess of 100℃, orii) to keep the temperature at the center of the meat and its products at a temperature of 70℃or higher for 30 minutes or more by heating in a water bath, drying in hot air or other ways.(4) Outbreak is an appearance of clinical signs, detection of antigens or antibodies to the diseases.(5) The Exporting country is the People s Republic of China(6) The third countries are countries approved as free from Bovine Spongiform Encephalopathy (BSE) orChronic Wasting Disease (CWD) by the Japanese animal health authorities, which are listed inAnnex1.(7) The Japanese animal health authorities are Animal Health and Animal Products Safety Division,Food Safety and Consumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries of the Japanese government.3. In case the heat-processed meat and its products are derived from cattle, sheep and goats, the exportedcountry has been free from BSE. And in case the heat-processed meat and its products derived from deer, the exported country has been free from CWD.4. In case the heat-processed meat and its products are derived from sheep and goats, those animals mustbe born, raised and remained in a herd in which no case of Scrapie had been confirmed.5. The heat-processed meat and its products derived from cloven-hoofed animals to be exported to Japanmust be the one which fulfills the following requirements:(1) In case the heat-processed meat and its products to be exported to Japan has been derived from thecloven-hoofed animals which was born and raised in the exported country:①The cloven-hoofed animals for the production of heat-processed meat and its products to beexported to Japan must be born and raised only in the exported country.②It has to be confirmed that the cloven-hoofed animals for the production of heat-processed meat andits products are free from any animal infectious diseases as a consequence of ante- and post-mortem inspections conducted by official inspectors of the national government of the exported country at the approved slaughter facilities specified in the article 6.(2) In case the heat-processed meat and its products to be exported to Japan has been derived from thecloven-hoofed animals which has been imported from the third countries:①The cloven-hoofed animals for the production of heat-processed meat and its products to beexported to Japan must be born and raised only in the third countries.②The cloven-hoofed animals for the production of heat-processed meat and its products to beexported to Japan must have been directly imported to exported country from the third countries without any transit through countries other than the third countries.③The cloven-hoofed animals for the production of heat-processed meat and its products to beexported to Japan must have been free from any evidence of animal infectious diseases as a result of import inspection conducted by the animal health authorities of the exported country.④It has to be confirmed that the cloven-hoofed animals for the production of heat-processed meat andits products are free from any animal infectious diseases as a consequence of ante- and post-mortem inspections conducted by official inspectors of the national government of the exported country at the approved slaughter facilities specified in the article 6.⑤In case the heat-processed meat and its products are derived from sheep and goats, those animalsmust be additionally certified that the third countries have been born, raised and remained in a herd in which no case of Scrapie had been confirmed.(3) In case the heat-processed meat and its products to be exported to Japan have been originated fromthe meat and its products derived from cloven-hoof animals which has been imported from the third countries:①The cloven-hoofed animals for the production of heat-processed meat and its products to beexported to Japan must be derived from the cloven-hoofed animals which was born and raised only in the third countries.②The meat and its products derived from cloven-hoofed animals for the production of heat-processedmeat and its products to be exported to Japan must have been directly imported to exported country from the third countries without any transit through countries other than the third countries.③The heat-processed meat and its products for the production of the cloven-hoofed meat and itsproducts to be exported to Japan must have been free from any evidence of animal infectiousdiseases as a result of import inspection conducted by the animal health authorities of the exported country, and after the said inspection the cloven-hoofed meat and its products must have beendirectly carried into the approved and designated facilities specified in the article 7 or 8.④In case the heat-processed meat and its products are derived from sheep and goats, those animalsmust be additionally certified that the third countries have been born, raised and remained in a herd in which no case of Scrapie had been confirmed.6. The slaughter facilities (hereinafter referred to as "the approved slaughter facilities") where thecloven-hoofed animals for heat-processed meat and its products to be exported to Japan is slaughtered must be approved by the national government of the exporting country.7. The processing facilities (hereinafter referred to as "the approved processing facilities") where themeat etc. derived from cloven-hoofed animals for heat-processing to be exported to Japan arepre-heat-processed (cutting and curing etc., ) and stored must be approved by the national government of the exporting country.8. With the application by the animal health authorities of the exporting country, the Minister ofAgriculture, Forestry and Fisheries in Japan designate the approved processing facilities which meet the attached standards in the annex2 (hereinafter referred to as "designation standard") for the term of2 years in principle as the facilities where the meat and its products derived from cloven-hoofedanimals are entitled to be heat-processed to be exported to Japan.9. Japanese animal health authorities conduct an on-site inspection of the facilities at the expense of theexporting country to confirm whether they meet the designation standard, in response to theapplication of article 8.10. When the facilities designated under the article 8 (hereinafter referred to as designated facilities ) areplanned to be altered including reconstruction, enlargement (expansion) and / or other changes of the structure (hereinafter referred to as the alterations ), the animal health authorities of the exported country must apply in advance to the Japanese animal health authorities for approval.11. The animal health authorities of the exported country must notify immediately to the Japanese animalhealth authorities, if the designated facilities change the name or address or are no longer used as facilities to produce the heat-processed meat and its products to Japan.12. The managers of the designated facilities must confirm that preventive measures against theoccurrence of sanitary hazard are conducted and proper quality is ensured in the heat-processing procedure at least once a month, and the results of the checkup must be kept in a written form for at least 2 years.13. The managers of the designated facilities must record the following items and keep them for at least 2years;i) date of heat processingii) country or province of origin(in case the meat etc., imported from the third countries, name of the third countries), quantity of the heat-processed meat and its products derived from cloven-hoofed animals of each product items with their heating recordsiii) date and amount of each shipping by destination countries14. The animal health authorities of the exporting country must visit the designated facilities at least onceevery 6 months and check whether the facilities maintain fulfillment of the requirements of thedesignation standard and the animal health requirements of this document, and the result of thecheckup must be kept in a written form for 2 years.15. If the animal health authorities of the exporting country find that designated facilities do not meet thedesignation standard and the animal health requirements of this document, they must immediately suspend the shipment of the heat-processed cloven-hoofed meat and its products and inform the Japanese animal health authorities of relevant information of the case as soon as possible.16. The animal health authorities of the exporting country must provide, upon request, the copy of thewritten record of the result of the visit of the article 14 to the Japanese animal health authorities when they regard it as necessary.17. The Japanese animal health authorities can make on-site inspections of the designated facilities whenthey regard it confirm whether they meet the designation standard and the animal health requirements of this document.18. In any of the following cases, the Japanese animal health authorities may revoke the designation offacilities and immediately suspend the import of heat-processed meat and its products derived from cloven-hoofed animals produced in such facilities.(1) When the designated facilities do not meet the designation standards.(2) When it is found that the designated facilities are designated by a fraudulent or other unjust means.(3) When it is found that the designated facilities commit a wrongful or unfaithful act in relation to theoperation of the designated facilities.(4) When the designated facilities do not comply with an order of the Japanese animal health authoritiesrelevant to corrective measures to violations without any justifiable reasons.(5) When the designated facilities do not export heat-processed poultry meat and poultry meat productsto Japan for two years since the facilities were designated without any justifiable reasons.(6) Unless otherwise above items from (1) to (5), when the designated facilities are found to be inviolations of the animal health requirements and such violations cause or are likely to cause severe harm to animal health.19. The animal health authorities of the exporting country must ensure that the heat-processed meat andits products are stored in clean and sanitary wrappings and/or containers and handled in a way to prevent it from being contaminated with any pathogens of any animal infectious diseases until the shipment.20. In case the heat-processed meat and its products are transported to Japan through the other countries,the heat-processed meat and its products to be exported to Japan must be the one which fulfills the following requirements:(1) the heat-processed meat and its products to be exported to Japan must be packed in a tightcontainer.(2) the said container must be sealed by the animal health authorities of the exported country.(3) the seal must be obviously differentiated from that of the other countries.(4) the form of the said seal must be approved by the animal health authorities of Japan in advance.21. If the seal specified in article 20 is found to have been intentionally broken or dropped out, etc. at thetime of inspection after arrival in Japan, the exported heat-processed meat and its products to Japan in question might be prohibited to import to Japan.22. If BSE or CWD occurs in the exported country, the Japanese animal health authorities immediatelysuspend the importation of the heat-processed meat and its products from the exported country (In case BSE, the heat-processed meat and its products derived from cattle, sheep and goat. In case CWD, the heat-processed meat and its products from deer.). The exported heat-processed meat and its products which is on the way to Japan must be prohibited to be imported into Japan, except the one which bears definitely no epidemiological relation to the outbreak of the said disease.23. If BSE or CWD occurs in the exported country, the animal health authorities of the exported countrymust suspend the shipment of the heat-processed meat and its products to Japan (In case BSE, the heat-processed meat and its products derived from cattle, sheep and goat. In case CWD, theheat-processed meat and its products from deer.).24. In case BSE or CWD occurs in the third countries, the government authorities of the exportedcountry immediately must suspended the shipment of the heat-processed meat and its products to Japan from the facilities which handle the cloven-hoof animals/ the meat and its products derived from cloven-hoofed animals imported from the said third countries (In case BSE, the heat-processed meat and its products derived from cattle, sheep and goat. In case CWD, the heat-processed meat and its products from deer.). The exported heat-processed meat and its products which is on the way to Japan might be prohibited to be imported into Japan, except the one which bears definitely noepidemiological relation to the occurrence of the said diseases.25. The suspension of the shipment of the exported heat-processed meat and its products to Japan inarticle 24 may be lifted when the Japanese animal health authorities have confirmed that the third countries concerned is free from the said diseases, or when the government authorities of the exported country have prohibited bringing the cloven-hoof animals/the meat and its products derived from cloven-hoofed animals from the third countries concerned the approved/designated facilities and have informed the Japanese animal health authorities of the said prohibition. (unless the heat-processed meat and its products has epidemiological relation to the occurrence of the said diseases.)26. The animal health authorities of the exported country must inform the Japanese animal healthauthorities of occurrence of animal infectious diseases(including Foot and mouth disease(FMD), Rinderpest, African swine fever(ASF), Scrapie and Bovine Spongiform Encephalopathy(BSE) ) by a monthly report.(Others)27. In case the products are made of the heat-processed meat etc. derived from cloven-hoofed animalsand the heat-processed poultry meat etc. to be exported to Japan, they shall comply with the following requirements:(1) The animal health authorities of the exported country must ensure that the heat-processed poultrymeat etc. (or the heat-processed meat etc. derived from cloven-hoofed animals) are stored in clean and sanitary wrappings and/or containers and handled in a way to prevent it from being contaminated with any pathogens of animal infectious diseases until the designated facilities of the heat-processed meat etc. derived from cloven-hoofed animals (or the heat-processed poultry meat etc.). When the meat is heated in the same designated facilities, both the poultry meat and the meat derived fromcloven-hoofed animals can be heated after mixing.(2) The heat-processed meat etc. must be fulfilled both animal health requirements forheat-processedmeat etc. derived from cloven-hoofed animals and heat-processed poultry meat etc. to be exported to Japan from the exported country.28. The animal health authorities of the exporting country must issue inspection certificates for theexported heat-processed meat and its products to Japan, stating the following items in detail inEnglish:(1) Compliance with each requirement of the articles from 3 to 7, and 19, 27(1).(2) Name, address and registration number of the approved slaughter facilities, and approvedprocessing facilities.(3) Name, address and designation numbers of the designated facilities.(4) Country of origin(5)Date of slaughter, processing, heat-processing and condition of heat-process.(6) Identification number of the seal of the container.(7) Date and name of the port of shipment.(8) Date and place of issuance of the inspection certificate, and name and title of the signer.29. The animal health requirements will be applied on and after 1st of September, 2013.Annex1 In case the heat-processed meat and its products derived from cattle, sheep and goatsExcluding the countries which are shown in the following URL.http://www.maff.go.jp/aqs/english/news/bse.htmlIn case the heat-processed meat and its products derived from deerExcluding the USA, Canada, Republic of KoreaDesignation Standard1. The designated facilities shall have a pre-heating area which is exclusively for treating raw materialsfurnished with necessary equipments, and a post-heating area which is exclusively for treating heat processed products furnished with necessary equipments.2. The pre-heating area shall be completely isolated from the post-heating area except for ;- the windows of heat-processing equipment, which can be opened for passing raw materials and keep closed otherwise;or- the entrance and exit of heat-processing equipment, where the preventive measures against the backward flow of the air from the pre-heating area into the post-heating area are installed.3. The pre-heating area shall have facilities for storage, treatment and inspection.4. The designated facilities shall have heat-processing equipment furnished with instruments forinspection such as temperature recorders.5. The post-heating area shall be walled off completely from the outside and have equipments orinstruments for inspection, cooling, storage or packing after heat -processing.6. The pre-heating area and the post-heating area shall have individual facilities, such as the entrance andexit, locker room, toilet, etc. for personnel of each area in order to prevent recontamination.7. Floors, walls and ceilings shall be smooth and easy to clean; floors shall be made of impermeablematerial, sloped properly and provided with drainage and can be easily disinfected.8. The designated facilities shall be equipped with facilities for decontamination as well as water supplyfacilities which can supply sufficient water for cleaning.9. Procedural manual for preventing occurrence of sanitary hazard and ensuring proper quality in a seriesof pre-heat-processing, heat-processing and post-heat processing shall be equipped.10. Personnel who supervise the compliance of the series of procedure with the procedural manual of thearticle 9 are posted.The procedures for permission for the alterations of designated facilities1. If the designated facilities intend to make the alterations, the animal health authorities of the exportedcountry must submit to the Japanese animal health authorities showing the details of the alterations including construction period of the alterations at least one month before starting construction. The animal health authorities of the exported country must be permitted for the alterations by the Japanese animal health authorities.2. The alteration means that reconstruction, enlarging and/or other changes of the designated facilitieswhich concern the requirements for designated facilities in Annex2. The example of the alterations is as follows.Even in case of change except the following mentioned changes, the changes involve abovementioned changes (including temporary), it needs a preliminary submission.[Reconstruction]① A reconstruction concerning the heat-processing equipments (increase or decrease of the equipment,the way of the heating processing etc.).② A reconstruction concerning the separation between the before heat-processing area and afterheat-processing area.③ A reconstruction of the inner wall(except the wall that separate the before heat-processing area andafter heat-processing area)that is accompanied by the change of the worker s flow line and/or the raw materials and/or product s flow line.④ A reconstruction concerning the outer wall.[Enlargement]① A enlargement which involves a construction which is not totally independent from the designatedarea.② A enlargement which involves a construction which shares a registration number, name, address etc.,of designated facility.3. The Japanese animal health authorities must suspend the importation of the heat-processed meat andits products that were produced in the designated facilities (or a part of facilities) after the starting of construction of the alterations.4. When the construction for alterations is completed, the animal health authorities of the exportedcountry must submit a completion report including the actual construction period, construction plan and photos of the alteration area to the Japanese animal health authorities. After receiving thecompletion reports the Japanese animal health authorities may perform the on-site inspection for thedesignated facilities. Based on the on-site inspection results and/or the completion report, the Japanese animal health authorities must allow the designated facilities (or a part of the facilities) to produce the heat-processed meat and its products to be exported to Japan.5. In case of the article 4, the Japanese animal health authorities conduct an on-site inspection of thefacilities at the expense of the exporting country.中国から日本国向けに輸出される偶蹄類の動物の加熱処理肉等の家畜衛生条件（仮訳）１. この文書は、輸出国から日本国に輸出される加熱処理をされた偶蹄類の動物の肉等についての家畜衛生条件を定めるものとする。
贸易性出口动物产品兽医卫生检疫管理办法
. ；:贸易性出口动物产品兽医卫生检疫管理办法〔１９９２年７月２５日国家进出口商品检验局发布〕第一章总那么第一条为了加强贸易性出口动物产品兽医卫生检疫工作,防止动物传染病、寄生虫病的传播,保护社会生产和人身健康,维护国家信誉,促进对外贸易发展,根据《中华人民共和国进出口商品检验法》、《中华人民共和国进出境动植物检疫法》和《国务院关于贸易性动物产品出境检疫管理体制的通知》,制定本办法.第二条凡在中华人民共和国境内从事生产、加工、经营和储运贸易性出口动物产品〔以下简称出口动物产品〕的单位或个人必须遵守本办法.第三条国家进出口商品检验部门〔以下简称国家商检部门〕是全国出口动物产品兽医卫生检疫工作的管理机关.〔一〕、贯彻执行中华人民共和国进出口商品检验法》、《中华人民共和国进出境动植物检疫法》、《肉品卫生检验试行规程》等有关法律、法规.〔二〕、制定、公布出口动物产品兽医卫生检疫法规、检验方法、规程、消毒措施和管理制度等,并组织实施.〔三〕、统一审查、办理出口动物产品加工厂、库的国外申请注册或者备案工作.〔四〕、负责对外签订有关出口动物产品兽医卫生检疫条约协定及技术交流活动.〔五〕、负责出口动物产品兽医卫生检疫人员的培训,开展兽医卫生检疫科学研究.第四条国家商检部门设在各省、自治区、直辖市的进出口商品检验机构及其分支机构〔以下简称商检机构〕管理所辖地区的出口动物产品的兽医卫生检疫工作.〔一〕、审查、办理出口动物产品加工厂、库的注册、登记或者质量许可证.〔二〕、对出口动物产品加工厂、库的兽医卫生检疫工作实施监督管理,对出口动物产品实施检疫.〔三〕、对存放于车站、港口、机场等出口动物产品实施检疫和监督管理.第五条出口动物产品必须经过检疫,未经检疫或检疫不合格的不准加工出口.第六条商检机构对出口动物产品实施兽医卫生检疫的依据：〔一〕、进口国家或者地区对动物产品的兽医卫生检疫有规定的,按规定检疫.〔二〕、外贸合同对出口动物产品的兽医卫生检疫有要求的,按合同要求检疫.〔三〕、进口国家或者地区没有规定,外贸合同也没有要求的,按照国家有关法律、行政法规规定进行兽医卫生检疫.第七条本办法所指的动物产品是指供贸易性出口的,来源于饲养或野生动物〔如畜、禽、兽、蛇、龟、鱼、虾、贝、虫、蚕、蜂等〕的肉、脏器、油脂、奶、蛋、生皮、毛类、绒类、羽毛、鬃、蹄、角、骨、血液、蜂蜜等未经加工或者已经加工的产品.第二章检疫检验管理第八条商检机构兽医卫生检疫人员应参与出口动物产品加工厂的原料进厂、宰前、宰后、加工全过程的兽医卫生检疫工作.第九条用于加工出口动物产品的畜禽必须有农牧兽医部门出具的非疫区证明和兽医部门出具的检疫健康证明,方准收购.第十条活畜禽进厂后,兽医卫生检疫人员必须按出口肉类兽医卫生检疫有关规定进行宰前检疫.大家畜〔猪、马、牛、羊〕逐头检疫,抽测体温；其他畜禽逐群检疫；必要时进行实验室检验；健康畜禽由兽医出具送宰通知单,发现疾病按《肉品卫生检验试行规程》及有关规定进行处理.死畜禽必须在兽医监督下进行无害化处理.第十一条兽医卫生检疫人员必须按规定实施宰后检验,逐头〔只〕进行头部、胴体、内脏检验,必要时进行实验室检验.发现疾病,按《肉品卫生检验试行规程》及有关规定进行处理.第十二条乳与乳制品的原料、蛋与蛋制品的原料须来自安全非疫区健康无病的畜禽.蜂产品须来自在无人畜共患病和动物传染病、寄生虫病的安全非疫区放养的蜂群.乳及乳制品、蛋及蛋制品、蜂产品、水产品等均须经检疫合格后,方准出口.第十三条用于加工出口畜产品的原料,必须来自安全非疫区,并经产地兽医检疫部门或经屠宰加工厂的兽医检验,出具检疫证明,方准收购、调运和加工.第十四条生皮X类、绒类、毛类、鬃尾类等出口畜产品必须进行炭疽菌检验,或者按有关规定消毒.进口皮X再转口的,必须持有兽医部门的消毒证明,方准换证出口.第十五条出口动物产品加工厂必须建立健全宰前、宰后等原始检疫记录作处理情况报告,定期统计,保存三年,并接受商检机构检查.第十六条经出口动物产品加工厂检疫合格的出口动物产品由主任兽医签发《工厂兽医卫生检疫结果单》.第十七条装运出口动物产品的车辆、容器和其他工具,必须在装运前后进行清洗、消毒.第十八条出口动物产品在国内调运时,有关兽医卫生检疫检验单位凭商检机构签发的兽医卫生检疫〔或消毒〕证书或者出口商品换证凭单验放.第三章出境检疫第十九条出口动物产品在调运出境前,发货人或其代理人必须按照《进出口商品报验的规定》向商检机构申请报验,并办理有关手续.申请预验的,应向商检机构提供有关检疫依据.第二十条商检机构接受报验时,应审查合同、信用证及出口动物产品加工厂的检疫结果单或消毒证明.第二十一条商检机构按规定抽样进行检疫.经检疫合格或者按规定进行消毒的出口动物产品,商检机构签发兽医卫生检疫〔或消毒〕证书,并可根据贸易关系人的申请,加贴商检标志.第二十二条出口动物产品出境,海关凭商检部门出具的有关单证验放,未经检疫或者检疫不合格的,不准出境.第二十三条经商检机构检疫合格已发给兽医卫生检疫〔或消毒〕证书的出口动物产品,应在单证有效期内出口,超过检疫检验有效期的,发货人或其代理人必须重新报验.第四章监督管理第二十四条商检机构对出口动物产品加工厂、库实行注册登记和质量许可证制度.对贯彻执行有关检疫法规及兽医卫生检疫工作进行监督管理.第二十五条商检机构派出兽医卫生检疫人员对出口动物产品加工厂、库等加工厂、生产、包装、贮存、运输、经营出口动物产品的全过程的兽医卫生检疫进行监督检查.商检机构兽医卫生检疫人员在监督管理工作中,可以查阅生产单位有关资料、单证,生产单位不得拒绝或隐瞒.第二十六条出口动物产品加工厂、库新建、扩建、改建工程的选址、设计、工艺设备等项目必须经商检机构审查,符合有关检疫及安全、卫生规定,方准实施.第二十七条出口动物产品加工厂、库必须设立在厂长直接领导下的检疫机构,并配备与生产能力相适应的具有中等专业技术以上或经商检机构培训发给证书的专职兽医卫生检疫人员.第二十八条出口动物产品加工厂、库检疫应具备检疫工作所需的场所及仪器设备,并有健全的检疫制度.第二十九条出口肉类加工厂必须设有健康圈、隔离观察圈、急宰间、无害处理间、污水处理和消毒设施等.第五章罚那么第三十条对违反本办法规定,有下列行为之一的,依照《中华人民共和国进出口商品检验法》、《中华人民共和国进出境动植物检疫法》及有关法律进行处罚.〔一〕、出口未向商检机构报验或未经商检机构检疫合格的出口动物产品；〔二〕、违反本办法规定,造成重大疫情的；〔三〕、擅自调换、损毁商检机构加施于出口动物产品及其包装上的商检标志、封识的；〔四〕、伪造、变造、盗用商检检疫单证、印章、标志、封识的；〔五〕、用未经检疫或者经检疫不合格的产品调换经检疫合格的产品的；〔六〕、其他逃避商检机构检疫行为和骗取商检机构有关单证的弄虚作假行为；〔七〕、兽医卫生检疫人员滥用职权,徇私舞弊,伪造检疫结果,或者玩忽职守,延误检疫出证的；〔八〕、超越职权,刁难发货人,影响对外贸易,造成重大经济损失的；第六章附那么第三十一条商检机构实施兽医检疫与品质检验等同时进行的,不另收取检疫费.第三十二条对出口动物产品的食品加工厂、库,实施卫生注册、登记或质量许可制度仍按现行有关法规规定办理.第三十三条本办法自发布之日起实施,过去发布的有关出口动物产品兽医卫生检疫规定与本办法有抵触的,以本办法为准.。
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中国出口日本热加工偶蹄动物肉及其制品动物卫生要求1、本文件规定了从出口国家向日本出口偶蹄动物热加工产品的动物卫生要求。
2、本文件涉及的名词定义如下：（1）偶蹄动物是指牛、绵羊、山羊、猪以及鹿。
（2）偶蹄动物产品是指偶蹄动物的肉类（肌肉、舌、心脏、横膈膜等）、脏器（肝脏、肾脏等）以及以上述肉和脏器为原料加工成的香肠，火腿，培根，但消化道、子宫、膀胱、头部（舌及脸颊肉除外）、脊髓、脊柱（骨以及相关的成分如背部神经干等）除外。
（3）热加工是指按照日本农林水产省指定的热加工标准进行加工：①偶蹄动物的肉类与内脏（消化道、子宫、膀胱除外）在完全去骨后必须按照以下一种方法进行热加工处理:——通过沸水煮或暴露于100℃以上的蒸汽蒸，使产品中心温度达到70℃或70℃以上持续1分钟或1分钟以上——通过水浴加热、热空气干燥或其他方式使肉类产品的中心温度达到70℃或70℃以上持续30分钟或30分钟以上②用偶蹄动物的肉与内脏做成的香肠、火腿、培根，在完全去骨、非冷冻状态保存3天以上，并经过盐渍或类似方法加工后，再采用以下一种方法进行热加工处理：——通过沸水煮或暴露于100℃以上的蒸汽蒸，使产品中心温度达到70℃或70℃以上持续1分钟或1分钟以上。
——通过水浴加热、热空气干燥或其他方式使产品的中心温度达到70℃或70℃以上持续30分钟或30分钟以上。
（4）疫情的发生（爆发）是指一种疾病的临床症状的出现，并检测到该疾病的抗原或抗体。
（5）出口国家是指中华人民共和国（6）第三国是指被日本动物卫生当局认为没有B S E或者慢性消耗病（C W D）的国家，见附件1列表（禽肉没有这种规定）；（7）日本动物卫生当局是指日本农林水产省食品安全消费者事物局动物卫生与动物产品安全课。
3、出口热加工牛、绵羊、山羊肉类产品的国家必须没有疯牛病；热加工鹿的肉类产品的出口国家必须没有慢性消耗病。
4、用做热加工肉类产品的绵羊与山羊，必须来自出生、饲养地没有羊痒病的饲养群。
5、出口到日本的热加工偶蹄动物产品必须满足以下一种条件：（1）如果用来出口到日本的热加工肉类产品来源于出生并饲养在出口国家的偶蹄动物，那么必须保证：①用来生产出口到日本的热加工肉类产品的偶蹄动物，必须在出口国家出生、饲养；②必须证实：用来生产热加工肉类产品的偶蹄动物经过出口国家官方认可屠宰场（具体见第6条）的官方检疫人员的宰前、宰后检疫没有任何动物传染病。
（2）如果用来生产出口到日本热加工肉类产品的偶蹄动物来源于第三国，那么：①用来生产热加工动物产品的偶蹄动物必须在第三国出生、饲养；②用来生产热加工肉类产品的偶蹄动物必须从第三国直接引入，不得从任何第三国以外的国家中转；③用来生产热加工肉类产品的偶蹄动物必须经出口国家进境检疫，没有任何动物传染病；④必须证实：用来生产热加工肉类产品的偶蹄动物经过出口国家官方认可屠宰场（具体见第6条）的官方检疫人员的宰前、宰后检疫没有任何动物传染病。
⑤如果用来生产热加工肉类产品的偶蹄动物是绵羊与山羊，那么这类动物必须被证实来自第三国，并来自在第三国出生、饲养没有羊痒病的饲养群。
（3）如果用来加工出口到日本的热加工肉类产品来自第三国偶蹄动物产品，那么：①用来加工出口到日本热加工肉类产品的偶蹄动物必须在第三国出生并饲养；②用来加工出口到日本的热加工肉类产品的原料必须直接从第三国进口，不得经任何第三国以外中转；③用来生产热加工偶蹄动物肉品的原料必须经过出口国家动物卫生当局的进境检验，没有携带任何动物传染病，并直接运至认可或注册加工厂（具体见第7条与第8条）④如果用来生产热加工肉类产品的偶蹄动物是绵羊与山羊，那么这类动物必须被证实来自第三国，并来自在第三国出生、饲养没有羊痒病的饲养群。
6、用来加工出口到日本的偶蹄动物的屠宰场（以下统称为认可屠宰场）必须得到出口国家的认可。
7、出口到日本的热加工偶蹄动物产品的预先热加工（切割、风干、盐渍等工艺的加工厂）与冷冻储藏厂必须得到出口国家的认可。
8、出口国家申请，日本农林水产省注册符合附件2条件（以下统称注册要求）的加工厂为注册加工厂，只有注册加工厂才有资格出口热加工偶蹄动物产品到日本，原则上有效期为2年。
9、日本动物卫生当局根据第8条所指的申请，到出口国家现场考察出口热加工偶蹄动物产品的加工厂是否符合注册要求，所有费用由出口国家承担。
10、当按照第8条注册的加工厂（以下统称注册加工厂）计划进行改建、扩建或其他变更事项（以下统称变更），必须经出口国家动物卫生当局提前向日本动物卫生当局提出许可申请。
（附件３）11、如果注册加工厂改变名称、地址或不再用做生产出口到日本的热加工偶蹄动物产品，出口国家动物卫生当局应及时通报给日本动物卫生当局。
12、注册加工厂必须至少每个月确认一次在实施加工过程中卫生危害控制措施以及保证达到了适当的质量水平，书面的核查结果必须保留2年以上。
13、注册加工厂管理人员必须做好以下书面记录，并保留2年以上：（1）热加工的日期；（2）原产地国家或省的名称(如果原料来自第三国,第三国国名)，热加工偶蹄动物肉类产品的数量及其他们的热加工记录；（3）出口到目的地国家每批货物的数量与装运日期。
14、出口国家的动物卫生当局必须至少每6个月对注册加工厂实地检查一次，检查其是否始终符合注册要求及本卫生要求。
考察结果的书面记录要保持2年以上。
15、如果出口国家的动物卫生当局发现注册加工厂不符合注册要求与本文规定的动物卫生要求，必须立即暂停该加工厂热加工偶蹄类动物产品的出口，并尽快向日本动物卫生当局通报事件相关信息。
16、当日本动物卫生当局认为必要时，根据日方的申请，出口国家动物卫生当局可以提供14条落实情况考察报告的复印件。
17、日本动物卫生当局认为需要核实注册加工厂是否符合注册要求与本文件规定的动物卫生要求时，可以对注册加工厂进行实地检查。
18、当日本动物卫生当局认为注册加工厂不符合注册要求或没有达到本文规定的动物卫生要求时，日方可以撤回注册并立刻暂停该厂生产的热加工偶蹄类动物产品的进口。
19、出口国家动物卫生当局必须保证热加工肉类产品的包装与容器干净、卫生，并对产品进行防动物传染病病原污染的处理，直到装运。
20、如果热加工肉类产品经第三国运至日本，那么出口到日本的热加工肉类产品必须满足以下条件：（1）出口到日本的热加工肉类产品必须用密封容器包装； （2）所用容器必须由出口国家动物卫生当局施加封条； （3）封条应明显不同于第三国所加施的；（4）所用封条必须事先报日本动物卫生当局备案。
21、如果在20条所用的封条发现被人为破坏、缺失等，那么在到达日本进行入境检疫时，有问题的热加工肉类产品可能被禁止入境。
22、如果在出口国家发生B S E与C W D时，日本动物卫生当局将立刻暂停出口国家热加工肉类产品的进口（如果出现B S E，就暂停牛、绵羊、山羊热加工肉类产品；如果出现C W D，就暂停热加工鹿肉类产品），正在途中出口到日本热加工产品可能被禁止入境，除非能明确表明产品与所发生疫病没有流行病学关系。
23、如果出口国家发生B S E或者C W D，出口国家的动物卫生当局必须暂停出口到日本热加工肉类产品的装运（如果出现B S E，就暂停牛、绵羊、山羊肉类产品；如果出现C W D，就暂停鹿肉类产品）。
24、如果第三国发生B S E或者C W D，出口国家行政当局必须立刻暂停用第三国偶蹄类动物产品来加工的注册加工厂的出口装运（如果出现B S E，就暂停牛、绵羊、山羊热加工肉类产品；如果出现C W D，就暂停鹿的热加工肉类产品）。
正在途中出口到日本热加工产品可能被禁止入境，除非能明确表明产品与发生疾病没有流行病学关系。
25、当日本动物卫生当局已证实第三国没有所述疾病，出口国家已禁止注册或认可加工厂从第三国进口偶蹄类动物产品，并已向日本动物卫生当局通报上述禁令，第24条颁布的装运禁令可以被解除（除非热加工肉类产品与发生疾病有流行病学上的关系）。
26、出口国家的动物卫生当局必须一个月向日本动物卫生当局通报本国动物传染病的发生情况（包括口蹄疫（F M D）、牛瘟、非洲猪瘟（A S F）、羊痒病与疯牛病（B S E）（其他）27、如果含有热加工偶蹄动物产品与热加工禽肉产品成份的成品，准备出口到日本，应遵照以下要求：（1）出口国家动物卫生当局必须保证热加工禽肉产品（或热加工偶蹄动物产品）包装与容器的干净、卫生，并采取某种措施防止产品受到任何动物传染病病原污染，直到指定的热加工偶蹄动物产品加工工厂。
如果是在同一个注册厂加工时，禽肉与偶蹄动物的肉可以在混合后一起热加工。
（2）出口到日本的热加工肉类产品必须同时达到热加工偶蹄类动物产品卫生要求与热加工禽肉卫生要求。
28、出口国家的动物卫生当局必须为出口到日本的热加工肉类产品出具检疫证书，用英语注明以下事项：（1）遵守了第3条到第7条以及第20条与第28[2]的每一项要求；（2）认可屠宰厂与加工厂的名称、地址、注册编号； （3）注册加工厂的名称、地址、注册编号；（4）原产地国家；（5）屠宰、加工、热加工的日期；（6）运载工具封条号码的确认；（7）装运港口的名称与装运日期；（8）检疫证书的颁发日期与地点，签发人的名字与头衔。
29、本动物卫生要求自两国同意后生效。
附件1：如果是热加工牛、绵羊、山羊肉类产品：除英国（大不列颠以及北爱尔兰共和国）、爱尔兰、瑞士、法国、葡萄牙、比利时、卢森堡、丹麦、荷兰、列支敦士登、德国、西班牙、希腊、意大利、捷克、斯洛伐克、芬兰、斯洛文尼亚、波兰、瑞典、以色列、加拿大、美国外，其他国家都可以。
如果是热加工鹿肉类产品:除美国、加拿大、韩国外，其他国家都可以。
附件2：注册要求1、注册加工厂应有一个专门为热加工原材料的热加工前处理区与专门的热加工后处理区域，并配备必要的设备。
2、热加工前处理区域应完全与热加工后处理区隔离，以下除外：——热加工设备上，在传递原料时可以打开，其余时间关闭的窗口。
——安装在热加工设备上的、采取了防止空气从热加工前处理区到热加工后处理区回流措施的进出口。
3、热加工前处理区域应有储藏、处理、检验的设施。
4、注册加工厂应在热加工设备上配备检疫设备如：温度测量仪。
5、在经过热加工后，热加工后期处理区应用围墙与外界完全隔开，配有检疫、冷却、包装的装置与仪器。
6、热加工前处理区与热加工后处理区应有自己单独的设施，如：为每个区域工作人员进出的门、衣帽间、洗手间等，以防止再污染。
7、地板、墙壁、天花板应光滑易于清扫，地板应由不易渗透材料做成，有适当的坡度适于排水，便于消毒。
8、注册加工厂应配备污物处理设施与供水设施，以保证供水充足、方便清洗。
9、应制订一系列关于热处理前期、热加工、热处理后期防止发生卫生危害和确保产品质量的操作手册。