Announcement of the Ministry of Agriculture and Rural Development No. 710 　　In accordance with the relevant provisions of the Regulations on the Administration of Pig Slaughter, the Ministry of Agriculture and Rural Affairs has organized and formulated the Specification for Quality Management of Pig Slaughter. It is hereby promulgated and shall come into force from January 1, 2024 onwards. 　　 　　Regulation on Quality Management of Live Pig Slaughtering 　　Chapter I General Provisions 　　Article 1 In order to strengthen the management of live pig slaughtering and ensure the quality and safety of live pig products, this Code is formulated in accordance with the Regulations on the Administration of Live Pig Slaughtering. 　　Article 2 This specification applies to live pig slaughtering plants (farms) which have obtained the qualification of designated slaughtering of live pigs in accordance with the provisions of the Regulations on the Administration of Live Pig Slaughtering and in accordance with the law. 　　Article 3 The quality management of pig slaughtering shall follow the principles of prevention-oriented, risk management and whole process control. 　　Article 4 The designated pig slaughtering plant (farm) shall establish a quality management system in accordance with the requirements of this specification, including but not limited to supplier evaluation, entry into the plant (farm) inspection and registration, to be slaughtered and rested, meat quality inspection, product storage, product leaving the factory (farm) records, product recall, harmless treatment, on-site inspection, slaughtering information reporting, slaughtering equipment management and other systems. 　　Article 5 The designated pig slaughtering plants (farms) shall carry out pig slaughtering activities in accordance with relevant laws, regulations, mandatory standards and the requirements of this specification, and fulfill the main responsibility of the enterprise; adhere to honesty and trustworthiness, and prohibit any false and deceptive behavior. 　　Chapter II Organization and Personnel 　　Article 6 The designated pig slaughtering plant (farm) is responsible for the quality and safety of the products it produces, and its main person in charge is fully responsible for the quality and safety of the products of the plant (farm). 　　Article 7 The designated pig slaughtering plant (farm) shall set up a quality management department, responsible for the quality management of the whole process from the entry of live pigs into the plant (farm) to the exit of live pig products (farm). Encourage the headquarters of live pig slaughtering group enterprises to set up a quality management center to strengthen the quality management of the slaughtering plant (farm). 　　Article 8 The designated slaughtering plant (farm) of live pigs shall specify the person in charge of quality and safety. The person in charge of quality and safety shall have at least a college degree in animal husbandry and veterinary medicine, food hygiene and other related professions or an intermediate professional and technical title, as well as two years of work experience related to quality and safety management of slaughter; where the education and technical title cannot be met, the person in charge shall have at least five years of work experience related to the management of quality and safety of slaughter, and shall have the following capabilities: 　　(i) Master the laws, regulations and relevant standards on pig slaughtering, animal epidemic prevention and food safety; 　　(ii) Possess professional knowledge of identifying and controlling the risks of pig product quality and safety; 　　(C) Familiar with slaughter-related facilities and equipment, process flow, operating procedures and process control requirements; 　　(D) Other quality and safety management capabilities should have. 　　Article 9 The person in charge of quality and safety of the designated slaughtering plant (farm) of live pigs shall be directly responsible for the main person in charge of the plant (farm), and shall undertake the following main duties: 　　(a) organization to develop and implement the plant (field) of live pigs into the plant (field) inspection and registration, to be slaughtered static, meat quality inspection, products out of the plant (field) records, unqualified products recall, harmless disposal, on-site inspections and other quality management system; 　　(ii) Organize the formulation of commissioned slaughtering agreements, and implement supervision and inspection of the quality and safety provisions therein; 　　(iii) Organize the implementation of operating procedures, disinfection specifications, technical requirements as well as these specifications stipulated by the State; 　　(d) Organize the formulation and supervise the implementation of quality and safety risk prevention and control measures, regularly organize and carry out self-inspection, assess the quality and safety situation, timely report the quality and safety work situation to the main person in charge of the plant (farm) and put forward improvement measures, and prevent and correct quality and safety violations or irregularities; 　　(E) Organize and carry out training and assessment of relevant laws, regulations and standards; 　　(F) is responsible for the plant (farm) inspection laboratory quality management system established and continue to operate effectively; 　　(G) accept and cooperate with the competent departments of agriculture and rural areas to carry out supervision and inspection and other work; 　　(H) other quality and safety management responsibilities. 　　The designated pig slaughtering plant (farm) shall, in accordance with the provisions of the preceding paragraph, combine with the actual situation of the plant (farm), and refine the responsibilities of the person in charge of quality and safety. 　　Article 10 The designated slaughtering plant (farm) of live pigs shall be equipped with slaughtering technicians that are appropriate to the scale of slaughtering. Slaughtering technicians shall have relevant basic theoretical knowledge and practical operation skills, in line with the provisions of "Requirements for Job Skills of Livestock and Poultry Slaughtering and Processing Personnel" (NY/ T3349). 　　Article 11 The designated pig slaughtering plant (farm) shall be equipped with veterinary health inspection personnel appropriate to the scale of slaughtering to meet the needs of the work of the positions stipulated in the Regulations on Meat Quality Inspection in Pig Slaughtering: 　　(a) Hourly slaughter