Minimum Safety Requirements For Poultry And Meat Zaķveidīg Movement In Small Quantities

Original Language Title: Obligātās nekaitīguma prasības mājputnu un zaķveidīgo gaļas apritei nelielos daudzumos

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Cabinet of Ministers Regulations No. 286 in 2006 Riga April 11 (Mon. No 21 23) minimum safety requirements and zaķveidīg of poultry meat chain small amounts Issued in accordance with the law of the food chain monitoring 4. the second paragraph of article i. General questions 1. lays down minimum safety requirements for small quantities of meat from poultry and zaķveidīg (meat), storage, transport and distribution (hereinafter movement) directly to the final consumer or trader engaged in retail trade in the Republic of Latvia and the fresh meat supplied directly to the final consumer. 2. the rules relating to animal holdings, which total a year in slaughterhouses, animals slaughtered at poultry and farmed the number not exceeding 10000 zaķveidīg (small amount). 3. get the meat in small quantities, the owner of the animal shall: 3.1 requirements of these rules;
3.2. The food and veterinary service and the authorized veterinarian Inspector free access to animal housing and the slaughterhouse;
3.3. the necessary conditions for carrying out the inspection;
3.4. sick or potentially sick or zaķveidīg the slaughter of poultry in accordance with the food and veterinary service instructions of the official veterinarian;
3.5. the live poultry for slaughter and zaķveidīg records, as well as the realized and the carcases of poultry zaķveidīg and food does not use animal by-products;
3.6. information about: 3.6.1. veterinary medicinal products used for the treatment of poultry and zaķveidīg and the withdrawal period for medicinal products;
3.6.2. diseases which can affect the safety of meat;
3.6.3. the results of analyses;
3.6.4. amount given the nature and origin of feed;
3.6.5. The food and veterinary service inspections carried out by the Inspector. 4. This provision 3.5 and 3.6 referred stores information in three years. 5. All chain of meat workers are trained and meet minimum hygiene requirements food chain: 5.1 follow personal hygiene;
5.2. wear suitable, clean and, where necessary, protective clothing. 6. Animal housing, in which the meat in small quantities, are recorded according to the laws and regulations on animal herds and the registration of holdings and identification of animals. 7. the slaughter recorded food and veterinary service of the company in the register pursuant to the laws and regulations on food business recognition and registration procedures. II. Hygiene requirements for slaughterhouse Meat for 8 small amounts of animal housing facilities in the slaughterhouse-individual building or space with a separate entrance. 9. Slaughterhouse equipment: 9.1 the slaughter room with a separate room for stunning and bleeding, scalding, atspalvošan, skinning, and the removal of the internal organs (-eviscerācij);
9.2. the space or space for cooling and storage of meat where possible to ensure that the temperature of the meat should not be higher than 4 ° C 9.3 point or a container of poultry feathers or skin zaķveidīg;
9.4. place detergent and disinfectant for storage;
9.5. a place for storing packaging materials;
9.6. location of emergency medication storage;
9.7. the location of the employee in his storage. 10. At the slaughterhouse shall be provided with a lockable place or hold the chilled meat, which further processing is suspended, and a separate lockable container or by-products or meat recognised as unfit for human consumption. 11. Slaughterhouse: 11.1 the floor well maintained and in order, it is smooth, waterproof, non-absorbent, washable, disinfect, resistant to decay;
11.2. the wall keeps in good condition, they are easy to clean, disinfect, with a smooth surface at a height that is necessary to carry out the activities concerned;
11.3. the Windows are durable, easy to wash, cover the window opening part with removable mesh;
11.4. the door is smooth, easy to wash and disinfect;
11.5. sufficient natural or artificial lighting;
11.6. the ceiling or roof of the inner surface prevents the accumulation of dirt, is available for cleaning and disinfection;
7.3. the use of wood is forbidden in places that come into contact with food. 12. The surface that comes into contact with the meat in the slaughterhouse is: 12.1. smooth, easy to clean and disinfect;
12.2. made of non-corrodible, non-toxic material. 13. The tools and equipment used in the slaughterhouse, staying clean and working order. They washed and disinfected before work, after work, as well as working time if instruments or equipment is dirty. 14. The slaughterhouse provided with device for disinfecting tools with hot water to 82 ° C, or use another method of equivalent effect. 15. Hands and tools and disinfecting provided: 15.1. running hot and cold water supply. Water complies with the regulations set out the minimum drinking water safety and quality requirements;
15.2. with funds and equipment for washing hands hand drying or drying. 16. Disinfectants are used according to the legislation on biocides. III. Minimum requirements for the safety of meat, storage, transportation and distribution of 17. poultry and the slaughter Before zaķveidīg with the food and veterinary service of the territorial Department of poultry slaughter or zaķveidīg the number and time of slaughter. 18. Poultry and zaķveidīgo may be something only after undergoing ante-mortem inspection carried out by the food and veterinary service of the territorial departments of the official veterinarian. 19. Slaughter and eviscerācij as follows: 19.1. the slaughter room only permitted to import live poultry and zaķveidīgo;
19.2. poultry and zaķveidīgo, brought into the slaughter premises shall be killed without delay;
19.3. stunning, bleeding, skinning or plucking, scalding, eviscerācij and other are processed immediately and in such a way as to avoid contamination of the meat;
19.4. eviscerācij time in the digestive tract content getting to the carcase;
19.5. the internal organs, the kidney except poultry, remove immediately;
12.2. internal organs are separated so that the post-mortem inspection, they would be identified. 20. The food and veterinary service official territorial departments take doctors veterinary post-mortem inspection. 21. the parts of Carcasses that are not fit for human consumption, as soon as possible from the edible meat. 22. the meat with further processing has been suspended or which have been declared unfit for human consumption, as well as the non-edible by-products must not come into contact with meat declared fit for human consumption. 23. All meat chain prevents the edible meat saskaršano to the floor and the walls. 24. Slaughtered poultry and zaķveidīgo by eviscerācij and inspection can quickly cooled to 4 ° C and packaged according to the regulations on minimum safety requirements for the materials and articles in contact with food. 25. The resulting meat is banned from use in human food, if the food and veterinary service of the territorial departments of the official veterinarian, in assessing the housing of poultry and zaķveidīg information provided by the owner of the poultry and zaķveidīg housing and feeding conditions, medications used in the treatment, as well as ante-mortem and post-mortem inspection believes that the meat poses a risk to human or animal health or any other reason, is not fit for consumption. 26. During transport of carcases of poultry and zaķveidīg provide a 4 ° C temperature. 27. Small amounts of meat requires the distribution of animal housing accompanying document drawn up by the owner. The accompanying document shall indicate: 27.1. the name of the food;
27.2. net mass;
27.3. the period of validity;
27.4. storage conditions (temperature);
17.1. manufacturer's name and address. Prime Minister Minister for Agriculture (A). Halloween-Minister for the environment r. vējonis