Cabinet of Ministers Regulations No. 443 in Riga, June 17, 2008 (pr. No 42 27. §) rules on the processing of animal carcasses quality, classification and labelling, as well as the order in which the animal carcases is assessed compliance with the processing quality and classification requirements and collect and collect information about the animal carcases Issued under the food surveillance law article 4, fourth and thirteenth share, the third subparagraph of article 13 and the agricultural and rural development Act article 13 the first part i. General issues down 1. : 1.1. bovine animals and swine (animals), the quality of the processing of the carcass classification and labelling requirements for meat extraction enterprises (hereinafter slaughterhouse);
1.2. procedure evaluates the conformity of carcases of animals treated and the quality of the classification requirements;
1.3. procedures to collect and compile information about the animal carcases and sales;
1.4. animal carcasses and food and classifier veterinary service training of inspectors. 2. the owner of the slaughterhouse, the food and veterinary service territorial unit (hereinafter referred to as the territorial unit), made of animal slaughter. For changes to animal slaughter in the slaughterhouse owner graphics Announces territorial unit within 24 hours. 3. a slaughterhouse classified animal carcasses and provides information about animal carcases if they slaughter capacity on average last year exceeded 20 cattle (with a live weight of 300 kg, at least) a week or 100 pigs a week. 4. If the slaughter capacity is less than that of the provisions referred to in paragraph 3 and the slaughterhouse classified carcases of animals, slaughterhouse owner shall inform the food and veterinary service. 5. If the slaughterhouse complies with the Council of 13 November 1984, Regulation (EEC) No 3220/84 determining the Community scale for grading pig carcases, article 1, paragraph 2, and the Commission of 13 February 1991, the provisions of Regulation (EEC) no 344/91 laying down detailed rules for applying Council Regulation (EEC) no 1186/90 to extend the scope of the Community scale for the classification of carcases of adult bovine animals, article 2 paragraph 2 requirements It is not classified animal carcasses and at prices not reported. 6. the processing of animal carcasses quality, classification, labeling, weighing accuracy, identification and price reporting compliance with European Union regulations and the requirements of these regulations is the responsibility of the owner of the slaughterhouse. 7. Slaughterhouse on the resulting animal carcasses in animal supplier to pay according to the classification and carcass weight. II. processing of animal carcasses quality, classification and labelling 8. Carcases shall be classified and labelled in accordance with European Union legislation on animal carcase processing quality and classification requirements: 8.1. carcases of bovine animals, in accordance with the Council on 24 July 2006, Regulation (EC) no 1183/2006 on the Community scale for the classification of carcases of adult bovine animals and requirements in the Commission of 20 January 2006, Regulation (EC) No 103/2006 adopting additional provisions for the application of the Community scale for the classification of carcases of adult bovine animals;
8.2. the carcases of the pigs in accordance with the Council of 13 November 1984, Regulation (EEC) No 3220/84 determining the Community scale for grading pig carcases, using the compliance class "S" and this rule. 9. The slaughterhouse at which the animal carcases classified according to these rules, have working relationships with at least two animal carcasses, which were issued to the classifier in the appropriate certificate (hereinafter referred to as the classifier). 10. animal carcasses before processing the quality of classification meets the following requirements: 10.1 beef carcase: 10.1.1. bled;
10.1.2. without skin;
10.1.3. without the head. The head separated from the carcase at the atloido-occipital joint;
10.1.4. with no legs. Legs separated from the carcase in joints and at tarsometatarsāl;
10.1.5. with the handle part of the neck;
10.1.6. without the removal of subcutaneous fat;
10.1.7. without the organs contained in the thoracic and abdominal cavities;
10.1.8. no kidneys, kidney fat, or pelvic fat;
10.1.9. without a diaphragm;
10.1.10. without the tail. The tail separated between the last sacral and first caudal vertebra;
10.1.11. "without the spinal cord;
10.1.12. without the udder and udder, genital without fat;
10.1.13. carcases without fat thighs in half;
10.1.14. without jugular vein and the adjacent fat;
10.1.15. break in the middle of the cervical, dorsal, lumbar and sacral vertebrae, sternum and hip saaugum (symphysis) and the middle of the spine;
10.2. pig carcase: 10.2.1. bled;
10.2.2. no internal organs;
10.2.3. without tongue, bristles, hooves and genital organs;
10.2.4. without the kidney fat and kidneys;
10.2.5. without a diaphragm;
10.2.6. with the head, tail and legs;
10.2.7. whole or break down the midline of the. 11. If the pig carcase weighing and classified without head, tail and the hind legs, the recorded hot weight of the carcase shall be increased by: 7.61% 11.1, replacing the separate head;
11.2.1.61%, replacing the separate the hind legs;
11.3.0.11%, replacing the separated tail. 12. animal carcasses weighing shall be used for verifying meters and scales. Before starting work check the instrument and classifier weight in working order. 13. The slaughterhouse owner is responsible for the verification of the weight of the instrument and in accordance with the requirements of the laws of the state metrological control of measuring instruments subject to verification of the list and their recurrence. 14. the Classifier evaluate the processing of animal carcasses quality compliance with the requirements of these provisions and weighing, labelled and classified carcases of animals 60 minutes after it started, the slaughter cattle and 45 minutes after the pig slaughter started. 15. National Agrarian Institute of Economics in cooperation with the Latvian University of Agriculture biotechnology and Veterinary Institute "Sigr" in the development of grading pig carcases lean meat content of the method of calculation formula and in accordance with the Commission on 24 October 1985, Regulation (EEC) no 2967/85 laying down detailed rules for the application of the Community scale for grading pig carcases, shall transmit it to the European Commission for approval. 16. animal carcases shall be marked on the outer surface of a stamp or label in accordance with the following requirements:

16.1. the carcases of bovine animals shall be marked according to Commission Regulation (EEC) no 344/91 laying down detailed rules for applying Council Regulation (EEC) no 1186/90 to extend the scope of the Community scale for the classification of carcases of adult bovine animals by stamping, using an indelible and non-toxic ink that letters and numbers at least two centimetres high. Hindquarters quarters marking on the belt for piece of the fourth lumbar vertebra level and front quarters to the brisket, 10 to 30 centimetres from the edge of the sternum;
16.2. the carcases of bovine animals marking may be replaced by labels, subject to the following conditions: 16.2.1. carcases of bovine animals slaughtered in the label indicates the number of slaughter cattle, the result of the classification (category in the main a conformity nobarojum class with a capital letter and of fat cover with a number), the chilled carcass weight, date of slaughter, the animal's identification number;
16.2.2. the label size is at least 5 x 10 inches, it is moisture resistant, once removed from the carcass is not reusable, and the information provided is legible;
16.3. pig carcases shall be marked with a stamp or label pursuant to Commission Regulation (EEC) no 2967/85 laying down detailed rules for the application of the Community scale for grading pig carcases: 16.3.1. pig carcases in each side of the rear thigh or buttock skin using an indelible and non-toxic ink stamp or by branding placed label stating: 16.3.1.1. front row (XxxD), where X-the last year figure, xx-year week D-day of the week;
16.3.1.2. slaughter in the second line number in Arabic numerals. The numbers are clearly legible and not less than two inches high;
16.3.2. pig carcases stamp or label indicates the percentage of lean meat content with precision the degree of accuracy of the measuring instrument corresponding to a single decimal point or mark of conformity nobarojum class S, E, U, R, O, P. 17. Slaughterhouse for every classified animal carcase shall be recorded and stored for at least a year following information: 17.1. live animals, if applicable;
17.2. the animal's identification number and the number of the cattle shed-pigs;
17.3. from other Member States of the European Union of animals imported into the common veterinary entry document number and date;
17.4. the date of slaughter of the animals;
17.5. the animal carcass slaughter assigned sequence number;
10.9. the animal carcass classification;
17.7. warm and chilled carcass weight. 18. the owner of the slaughterhouse, two working days after the animal's carcase classification of animals delivered in writing or electronically inform the supplier of the animal registered in Latvia, specifying the following information: 18.1. the animal's identification number or the number of the accommodation;
18.2. the animal slaughter, slaughter date serial number;
18.3. the animal live weight, if applicable;
18.4. the animal carcass classification;
18.5. chilled animal carcase weight;
18.6. the animal carcass price determined on the basis of the classification of the carcases of the animals. 19. If the slaughterhouse battle from other countries delivered animals and animal carcasses are classified in the slaughterhouse owner this provision the information referred to in paragraph 18 of the supplier of the animal provides upon request (in writing or electronically). III. The order in which German and collects information about the animal carcases and sales 20. Slaughterhouse State Agency "agricultural data centre" (hereinafter referred to as the "agricultural data centre) provides the following information electronically to: 20.1. for each beef 48 hours after slaughter: 20.1.1. identification number, to slaughter order number, passport number;
20.1.2. common veterinary entry document number and the specified number of beef cattle are imported, if from another country;
20.1.3. beef delivery date and date of slaughter in the slaughterhouse;
20.1.4. weight, if applicable, and the carcass weight (chilled beef carcase weight);
20.1.5. method of payment according to the live (hot carcass weight of bovine animals) or weight (chilled beef carcase weight) and the amount, exclusive of value added tax;
20.1.6. nobarojum conformance class, the class of fat cover and category;
20.2. for each pig 48 hours after slaughter: 20.2.1. a holding number;
20.2.2. common veterinary entry document number and the number of pigs where pigs imported from another country;
20.2.3. pigs in a slaughterhouse, the delivery date, the date of slaughter and the slaughter number;
20.2.4. weight, if applicable, and the carcass weight (chilled pork carcass weight);
20.2.5. payment type under the live weight (warm pig carcase weight) or weight (chilled pork carcass weight) and the amount, exclusive of value added tax;
20.2.6. carcass treatments (in accordance with the provisions of 10.2 points or 11 below);
20.2.7. class conformance nobarojum-lean meat content (as a percentage or in class);
20.3. each year, before 15 March: 20.3.1. the average cost of transport of animals, transporting the animals to the slaughterhouse from the vendor;

20.3.2. the average animal transport costs for each type of animal (beef or swine), transporting the animals to the slaughterhouse from the supplier, as well as additional premium animal supplier (if performed), for the previous calendar year, expressed in dollars per hundred kilograms of chilled carcass separately cattle and pigs. 21. This provision of the information referred to in paragraph 20 of the agricultural data centre submitted to the Latvian National Institute of agrarian economy (hereinafter called the Institute). The Institute collects information and forward it to the European Commission and the Ministry of Agriculture, as well as the Institute's website publishes information on animal carcasses the average prices. 22. The food and veterinary service shall inform the Institute and agricultural data center for slaughterhouses, which begin or end the classification of the carcases of the animals. 23. Agricultural data centre each year up to February 1, inform the Institute about their total in the previous year the number of slaughterings of adult bovine animals the live weight of which is at least 300 kilograms. 24. the slaughterhouses provide information on prices, transport costs and additional allowances in accordance with the freedom of information act is a trade secret. IV. Procedures for assessing the conformity of carcases of animal treatment and classification of quality requirements, as well as check information about prices 25. Carcases compliance processing quality and the requirements of the classification accuracy of weighing, labelling and identification requirements, as well as price reporting arrangements (hereinafter examination) slaughterhouse inspection in the presence of a representative of the food and veterinary service authorized food Inspector (hereinafter Inspector), which issued the certificate. 26. the Inspector during the inspection: 26.1. checking the conformity of carcases of animals treated, the quality of the class fikācij and labeling requirements, carcasses weighing accuracy in a slaughterhouse and their retro Moreover, classification of meat chillers;
26.2. in all of the classification of the carcases of the animals and weighing related documents;
26.3. check that rule 18, paragraph requirements;
26.4. evaluate slaughterhouse information compliance with this provision in paragraph 21 of the above requirements and documents the slaughterhouse registered information;
26.5. test and verification of measuring instruments, the weight of the recurrence. 27. If the test reveals non-compliance with these rules and regulations in the European Union requirements for animal carcass processing quality, classification and price reporting Inspector: 27.1. increase the frequency of checks;
27.2. lays down animal carcasses further training; classifier
27.3. revoke the certificate of animal carcases in the classifier. 28. If the Inspector finds that the infringement affects the animal carcasses reported, he of the infringements referred to in writing to the Institute. 29. If the Inspector during inspection at the slaughterhouse detects differences between the actual processing of animal carcasses quality, classification and scales and their claims on labels and documents, the owner of the slaughter house after the Inspector's instructions, make changes to the label and the documents and confirm these changes with the signature. 30. If food and veterinary service receives written information from the Institute or agricultural data centre about possible irregularities mentioned in these provisions, the provision of information to the food and veterinary service check information submitted and decide on the application of the administrative penalty. 31. The food and veterinary service each year to 15 July in the Ministry of agriculture shall submit half-yearly reports, but until next year January 15-year report on the test. V. animal carcasses and classifier of food and veterinary service training of inspectors of carcasses of animals 32. classifier and inspectors trained by the food and veterinary service uniform programs. 33. The food and veterinary service and animal carcasses classifier training inspectors after hearing and subject to successful completion of the examination shall be issued a certificate. 34. carcases of animals yearly classifier attending refresher courses organised by the food and veterinary service. 35. If the animal carcasses in the current year of the classifier is not attended refresher courses, as well as not regularly filed animal carcasses, food and veterinary service of certificate of carcass classifier cancelled. Vi. Closing questions 36. Be declared unenforceable in the Cabinet of 22 April 2004, Regulation No 411 "rules for animal carcass quality and classification requirements and procedures to assess conformity of carcases with the requirements of quality and classification" (Latvian journal, 2004, nr. 69). 37. Until 31 December 2008 the slaughterhouse classified animal carcasses and provides information about animal carcases if they slaughter capacity annual average more than 75 cattle (with a live weight of 300 kg, at least) a week or 200 pigs per week. 38. From 1 January 2009 to 31 December 2009 the slaughterhouse classified animal carcasses and provides information about animal carcases if they slaughter capacity annual average more than 40 cattle (with a live weight of 300 kg, at least) a week or 100 pigs a week. Prime Minister i. Godmanis Minister of Agriculture m. Roze attachment Cabinet 17 June 2008.-Regulation No. 443 of grading pig carcases methods

1. in accordance with the Commission of the European communities of 21 august 2007 decision No 2007/571/EC amending Decision 2005/307/EC approved three methods for grading pig carcases (hereinafter decision No 2007/571/EC), Latvia is hereby approved for the following methods: 1. manual method (ZP) – lean meat content is calculated using the following formula: ý = 0, 658x1 + 0-61.689, 109x2, ý, which calculated the carcass lean meat percentage; x 1-the visible fat layer thickness (in mm) split in the midline of the measured point G, the thinnest part of the glute medius above muscle; x 2-the visible muscle thickness (millimeters) distributed in the midline of the measured (M)-the distance between the glute medius muscle at the side of the skull and spine of the upper edge of the channel; 1.2. the apparatus "Intrescop (Optical probe)" – the lean meat content is calculated using the following formula: ý = 0, 756x-where 71.964 ý-calculated carcass lean meat percentage; x-back fat layer thickness in mm measured on the left side of the carcase behind the last rib 6 cm off the midline of the carcase; 1.3. the apparatus "PG 200 (Pork Grader)" – the lean meat content is calculated using the following formula: ý = 0, 928x1 + 0-71.938, 013x2, ý, which calculated the carcass lean meat percentage; x 1-the back fat layer thickness in mm measured on the left side of the carcase behind the last rib, at 7 cm off the dorsal midline; x 2-the thickness of muscle in millimetres, measured at the left side of the carcase behind the last rib, at 7 cm off the dorsal midline. 2. paragraph 1 of this annex in the lean meat content of carcases in the calculation of formulas are used if the pig carcase weight from 50 to 100 kilograms.
Minister of agriculture m. rose