What are the procedures for killing cattle and selling beef?

The procedures for slaughtering and selling beef by oneself are as follows:

1, handle industrial and commercial registration and obtain a business license;

2. Obtain a food hygiene license;

3. Slaughterers who have obtained the qualification certificate and physical health certificate of slaughter technicians;

4, the establishment of slaughterhouses or commissioned slaughterhouses slaughter license and animal epidemic prevention certificate, stamped by the animal quarantine department quarantine seal;

5. Quarantine live animals before slaughter, and quarantine ketone bodies after slaughter, and issue quarantine reports.

To apply for engaging in food business, the following conditions must be met:

1, with slaughter rooms, slaughter rooms, emergency slaughter rooms, cattle and sheep slaughter equipment and vehicles that meet the requirements of national regulations;

2 slaughter technicians who have obtained health certificates according to law;

3. There are qualified meat quality inspectors;

4. There are inspection equipment, disinfection facilities and pollution prevention facilities that meet the requirements stipulated by the state;

5. Harmless treatment facilities for sick cattle and sheep and cattle and sheep products;

Legal basis: Article 33 of People's Republic of China (PRC) Food Safety Law.

Food production and operation shall conform to food safety standards and meet the following requirements:

(1) Having food raw material processing, food processing, packaging and storage places suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;

(2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) Having full-time or part-time food safety professionals and technicians, food safety managers and rules and regulations for ensuring food safety;

(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;

(5) Tableware, drinking utensils and containers for directly edible food shall be washed and disinfected before use, and cookware and utensils shall be washed and kept clean after use;

(6) Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature and humidity required to ensure food safety, and food shall not be mixed with toxic and harmful substances for storage and transportation;

(seven) directly imported food should use non-toxic and clean packaging materials, tableware, drinking utensils and containers;

(eight) food production and marketing personnel should maintain personal hygiene, food production and marketing personnel should wash their hands and wear clean work clothes, hats, etc. ; When selling directly imported unpackaged food, non-toxic and clean containers, sales tools and equipment should be used;

(9) Water use shall conform to the hygienic standards for drinking water prescribed by the state;

(10) The detergents and disinfectants used shall be safe and harmless to human body;

(eleven) other requirements stipulated by laws and regulations.