Cabinet of Ministers Regulations No. 307 in Riga, June 16, 2015 (pr. No 29 40) animal carcase classification rules Issued under the food surveillance law article 4, fourth and thirteenth and article 13, paragraph 3, third paragraph, and agricultural and rural development Act article 13 the first part i. General questions 1. determines: 1.1. processing quality, classification and additional labelling requirements for food establishments (hereinafter slaughterhouse) for pig carcases, as well as the Bovine Carcases whose age at the time of slaughter is eight months or more; 1.2. the procedure is assessed for bovine animals and swine (further-) conformity of carcases to processing quality and classification requirements; 1.3. procedures to collect and compile information about the animal carcases and trade; 1.4. the carcases of animals of classifier (classifier) training and skills, as well as formal qualifications certificate of the classifier (hereinafter certificate) the issuing and cancellation procedures. 2. Slaughterhouse owner or his authorized person food and veterinary service (hereinafter service) territorial unit (hereinafter referred to as the territorial unit) written or electronically submitted schedule of slaughtering animals for the next period, such as a quarter or a month, at least one month in advance. For changes to animal slaughter in the slaughterhouse owner or schedule his authorised person shall notify the territorial Department by telephone, electronically or in writing at least one day in advance. 3. a slaughterhouse classified animal carcases and agricultural data provides information center (data center) pursuant to the provisions of paragraph 20 of these requirements, if they slaughter capacity in the previous year on average had more than 75 cattle a week or 200 pigs per week. 4. If the slaughter capacity is less than that of the provisions referred to in paragraph 3 and the slaughterhouse willing to classify carcases of animals, slaughterhouse owner or his authorized person on it in writing or electronically inform the service a month before the start of the classification. 5. Slaughterhouse where the battle only pigs born and fattened in the same farm, and in which all the carcases obtained pursuant to European Parliament and Council of 29 April 2004, Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin, in section I of annex III, chapter V, paragraph 1 of the above requirements, animal carcasses not classified and that rule 20, paragraph information data center does not provide. 6. the processing of animal carcasses quality, classification, labeling, weighing accuracy, identification and price reporting compliance with the European Parliament and of the Council of 17 December 2013 Regulation (EU) no 1308/2013, establishing an agricultural product common organisation of the market and repealing Council Regulation (EEC) no 922/72, (EEC) No 234/79, (EC) no 1037/2001 and (EC) No 1234/2007 (hereinafter Regulation No 1308/2013) The Commission on 10 December 2008. Regulation (EC) no 1249/2008 laying down detailed rules for the Community scale for the introduction of bovine animals, swine and ovine carcases classification and price reporting (hereinafter Regulation No 1249/2008), and the requirements of this regulation are responsible for their owner. 7. the owner of the animals to the slaughterhouse for beef carcases obtained pay, according to the weight of the carcase and in accordance with Regulation No 1249/2008 article 13, paragraph 1 and for pig carcases obtained in accordance with article 20 of the regulation of the conditions of paragraph 1 or to live in accordance with article 26 of the regulation of the conditions of paragraph 1.
II. processing of animal carcasses quality, classification and labelling 8. Carcases shall be classified in accordance with the following requirements: 8.1. carcases of bovine animals, in accordance with Regulation No 1308/13 Annex IV (A) (II) and (iii) and Regulation No 1249/2008 article 6 and annex I; 8.2. the carcases of the pigs in accordance with Regulation No 1308/13 Annex IV (B) (II) of Regulation No 1249/2008 article 21 conditions using this classification referred to in the annex of the rules of the method. 9. The classification of the carcases of bovine animals pursuant to Regulation No 1308/13 Annex IV, part A, point III of the conditions of construction class R, O, P and fat classes 1, 2, 3, 4 and 5 are divided into three subclasses, indicating the class letter or number without the "+" or "-" signs or with one of the following characters: 9.1. any sign does not add if the carcass construction and fat class corresponds to the average class description; 9.2. "+" sign to add, if one of the three being valued parts of the carcase is better modeled or fat coverage is greater than pamatklas, but not as pronounced, to assign higher pamatklas; 9.3. the "–" sign accompanied by measurable, if one of the three parts of the carcase is the worst designed or fat coating is less than pamatklas, but not so thin as to be able to assign a lower pamatklas. 10. The slaughterhouse at which the animal carcases classified according to these rules, have working relationship with at least one classifier with the certificate the species classification of animal carcasses through the replacement of the absence of classifier (e.g., sick leave). 11. animal carcasses before processing the quality of classification meets the following requirements: 11.1. beef carcass is: 11.1.1 bled; 11.1.2. without skin; 11.1.3. without the head. The head separated from the carcase at the atloido-occipital joint; 11.1.4. non foot. Legs separated from the carcase in joints and at tarsometatarsāl; 11.1.5. with the handle part of the neck; 11.1.6. without the removal of subcutaneous fat; 11.1.7. without the organs contained in the thoracic and abdominal cavities; 11.1.8. without kidneys, kidney fat, or pelvic fat; 11.1.9. without a diaphragm; 11.1.10. without the tail. The tail separated between the last sacral and first caudal vertebra; 11.1.11. without the spinal cord; 11.1.12. without the sexual organs and the udder without genital and mammary fat; 11.1.13. carcases without fat thighs inside; 11.1.14. without jugular vein and the adjacent fat; 11.1.15. break in the middle of the cervical, dorsal, lumbar and sacral vertebrae, sternum and the ischiopublic saaugum (symphysis) and the middle of the spine; 11.2. pig carcase is: 11.2.1. bled; 11.2.2. no internal organs; 11.2.3. without tongue, bristles, hooves and genital organs; 11.2.4. without the kidney fat and kidneys; 11.2.5. the diaphragm; 11.2.6. with the head, tail and legs; 11.2.7. whole or break down the midline of the. 12. Pig carcase weighing without a head, tail and the hind legs, their classification, recorded hot weight of the carcase shall be increased by: 12.1.  7.61 percent, replacing the separate head; 12.2 percent, replacing 1.61 separated the hind legs; 12.3.0.11 percent, replacing the separated tail. 13. animal carcasses used for weighing verification scale for grading and verification of measuring tools –. Before starting work check that the weight classifier and measurement features are in working order, and in accordance with the instructions of the manufacturer calibrates the grading equipment (machines). 14. The slaughterhouse owner is responsible for weight and measurement verification of funds in accordance with the laws of the state metrological control of measuring instruments subject to verification of the list and their recurrence. 15. the Classifier evaluate the processing of animal carcasses quality compliance with this provision in paragraph 11 and 12 of these requirements and weighs, labelled and classified carcases of animals 60 minutes after the slaughter of the cattle and 45 minutes after the pig slaughter. 16. the national scientific Institute "of food safety, animal health and Environmental Research Institute" BIOR "(hereinafter referred to as the Scientific Institute" BIOR "), if required, in the development of grading pig carcases method and its corresponding lean meat content calculation formula and in accordance with Regulation (EC) no 1249/2008 article 23 conditions of forwarding it to the European Commission for approval. The European Commission approved methods (annex) the application for grading pig carcases pursuant to this rule 8.2. 17. animal carcases shall be marked on the outer surface with a stamp or label, subject to the following requirements: 17.1. carcases of bovine animals shall be labelled according to Regulation (EC) no 1249/2008 article 6, point 3 and 5 conditions by stamping, using an indelible and non-toxic ink; 17.2. the carcases of bovine animals marking may be replaced by labels, pursuant to the provisions of Regulation No 1249/2008 article 6, point 4 and 5; 17.3. pig carcases shall be marked with a stamp or label of Regulation No 1249/2008 article 21, paragraph 3; 17.4. the label of pig carcases lean meat quantity class of Regulation No 1308/13 Annex IV (B) (II) of paragraph; 17.5. the carcases of animals for the label: 17.5.1. first row-slaughter date "XxxD" which X – the last year the number xx-year week, D-day of the week; 17.5.2. second line – slaughter sequence number (in Arabic numerals) in a given day; 10.9. the labelling of animal carcasses used in letters and numbers at least two centimetres high and clearly legible. 18. Slaughterhouse ensures that for every classified animal carcase is available upon request for the following information: 18.1. live animals, if applicable; 18.2. the animal's identification number and the number of the cattle shed; 18.3. of the other Member States of the European Union of animals imported into the common veterinary entry document number and date; 18.4. the date of slaughter of the animals; 18.5. the animal carcass slaughter assigned sequence number; 18.6. the animal carcass classification; 11.6. warm and the weight of the cold carcase; 12.8. the animal carcass price determined on the basis of the classification of the carcases of the animals; 11.7. the classifier (original, if they are in paper format), showing the date of slaughter, the animal's identification or slaughter number, warm and cold carcass weight and carcass grading results. This record confirms the classifier with the signature, indicate the identification number of the classifier and stored for at least a year. 19. in order to ensure traceability, as provided for in the European Parliament and of the Council of 28 January 2002, Regulation (EC) No 178/2002 on food law the General principles and requirements, establishing the European food safety authority and laying down procedures in matters of food safety, in article 18, the slaughterhouse owner or his authorized person, within two working days after the animal's carcase classification in written or electronic form, using the data center's notification system shall notify the owner of the animal for animals delivered, giving the following information: the animal's carcase 19.1. classification and carcass weight in accordance with Regulation No 1249/2008 article 7 paragraph 2 of "a" and "b". 19.2. the animal's identification number, or the number of the accommodation; 19.3. the date of slaughter of the animal, to slaughter order number; 19.4. the animal carcass price according to the classification results.
III. The order in which German and collects information about the animal carcases and trade 20. Slaughterhouse using the electronic reporting system, data center provides the following information: 20.1. for each animal carcases of bovine animals before, or any part of it from the slaughterhouse, but not later than 48 hours after the slaughter: 20.1.1. identification number, serial number and the slaughter date; 20.1.2. live, if applicable, and carcase weight (carcase weight of warm beef); 20.1.3. the amount paid to the supplier of the animal without the value added tax; 20.1.4. construction of the class, the class of fat cover and category; 20.1.5. bovine animals imported from another country, in addition to indicate the common veterinary entry document number and the specified number of bovine animals, sex and date of birth; 20.2. for each pig or class concerned before the animal carcasses of the group or its parts from slaughterhouses, but not later than 48 hours after the slaughter: 20.2.1. a holding number; 20.2.2. pigs imported from another country – also common veterinary entry document number and the number of pigs; 20.2.3. date of slaughter and the slaughter number; 20.2.4. weight, if applicable, and carcase weight (carcase weight of pigs warm); 20.2.5. the amount paid to the supplier of the animal without the value added tax; 20.2.6. class quantity of lean meat – lean meat content (as a percentage or in class); 20.3. each year to 30 April – average cost of transport of the animals to the slaughterhouse for each animal species, as well as additional premium supplier of animals (if they were) for the preceding calendar year, expressed in euros per 100 kilograms of carcase refrigerated separately for each animal species. The transport costs shall include costs relating to the vehicle to which the animals are transported to the slaughterhouse from the vendor (fuel costs, driver's salary depreciation costs and maintenance costs). Transport maintenance costs include the cost of registration of the vehicle, the maintenance and the technical inspection costs, road tax, insurance, tire replacement, optional costs and leasing costs (if any). 21. The data center the Latvian State agrarian economic Institute (hereinafter called the Institute) provides access to this provision in paragraph 20 that electronic databases for information. The Institute collects and sends information to the European Commission, as well as the Institute's Web site publishes information on animal carcasses the average prices. 22. the service each year, before 15 April the European Commission annual report according to Regulation (EC) no 1249/2008 of the provisions of article 19. 23. the service, subject to the data center's electronic databases, each year up to February 1, electronically notify the Institute of slaughterhouses, which begin or end the classification of the carcases of the animals. 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 notification procedure (hereinafter examination) in the presence of a representative of the slaughterhouse inspection service official inspector (hereinafter Inspector), with permission (certificate) make the carcase classification and price reporting. The checks shall be carried out not less than twice a quarter. 26. the slaughterhouses are killed during the year on average less than 75 cattle a week, carcases of bovine animals shall be carried out not less than twice a quarter, each time checking at least 20 carcases of bovine animals. 27. the slaughterhouses are killed during the year on average less than 200 pigs per week, pig carcases shall be carried out not less than once every quarter, each time checking at least 30 carcases. 28. the Inspector during the inspection: inspected carcasses 28.1. compliance with the processing quality and classification, as well as labelling requirements, carcasses weighing accuracy classification slaughterhouse and meat of their retrospective chillers; 28.2. make all the animal carcase classification, weighing and payment-related document control; 28.3. check that the requirements referred to in paragraph 19; 28.4. evaluate slaughterhouse information compliance with this provision 20. the requirements referred to in points and abattoir entered information; 28.5. checks and verification of measuring instruments, the weight of the recurrence. 29. If the test reveals non-compliance with these rules or the provisions referred to in paragraph 6 of the regulations set out the requirements for the processing of animal carcasses quality, classification and price reporting, the service accepts one of the following decisions: 29.1. to increase the frequency of inspections; 29.2. to determine additional training; classifier 3. withdraw the certificate of the classifier corresponding records classifier. 30. If the inspection reveals a discrepancy that effects the price of animal carcasses, the Department communicated in writing or electronically inform the Institute, which, according to the European Commission be adjusted prices. 31. 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, slaughterhouse owner or his authorized person on the instructions of the Inspector, make changes in the marking and documents, and those changes approved by a signature. 32. If the services of the Institute or the data center receives written information on possible violations of these rules in providing the information, certain service checks the information provided and shall decide on the application of the administrative penalty.
V. animal carcasses training 33. Classifier classifier shall be trained in the Scientific Institute "BIOR". Curriculum aligned with the service, and it is available in the Scientific Institute "BIOR" website. 34. the Scientific Institute "BIOR" informs about the fact that the classifier has listened to the training course and successfully passed the theoretical and practical exam. Classifier classifier assigns the service identification number and include their classifier. 35. the Scientific Institute "BIOR" classifier to issue a certificate, which contains the classifier assigned identification number. 36. the carcases of bovine animals classifier every two years attending Scientific Institute "BIOR" organised refresher courses. 37. If during the year with regard to the processing and pig carcases classification violations detected in less than 25 percent of the number of carcases inspected or not at all, the classifier of pig carcases to the Scientific Institute "BIOR" organised refresher courses visit every five years. If during the year the following offences found in 25 to 50 percent from the number of carcases inspected, classifier for pig carcases referred to attend courses every three years. If during the year with regard to the processing of pig carcasses and detected in the classification of more than 50 percent of the total number of inspections of pig carcases classifier repeatedly visiting this provision in paragraph 33 training service within the time limit specified. 38. After the refresher course attendance Scientific Institute "BIOR" to issue a new certificate of the classifier. Classifier identification number does not change. 39. If service is cancelling a certificate of classifier classifier attends this provision in paragraph 33 in training and after the theoretical and practical examination are issued a new certificate, keeping the previously assigned the identification number of the classifier. 40. the Department shall establish and maintain a register of the classifier, which shall be published on its website.
VI. final question 41. Be declared unenforceable in the Cabinet of Ministers of 13 October 2009 Regulation No 1171 "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" (Latvian journal, 2009, 2011, 166. no; 109. no; 159. no 2013; 2014, 57. no). The Prime Minister is the Minister of Agriculture of Rashness Newsletters site-Health Minister, Guntis Belēvič annex Cabinet 16 June 2015 by Regulation No. 307 of grading pig carcases 1. method of pig carcases shall be classified using: 1. manual method (ZP), in which case the ruler or bīdmēr, and lean meat content shall be determined 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 upper edge of the spinal canal); 1.2. the apparatus ' Intrescop (Optical probe) "and the lean meat content shall be determined 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 centimetres off the midline of the carcase; 1.3. the apparatus "PG 200 (Pork Grader), and lean meat content shall be determined 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 7 centimetres off the midline of the carcase; x 2-the thickness of muscle in millimetres, measured at the left side of the carcase behind the last rib 7 centimetres off the midline of the. 2. paragraph 1 of this annex in the lean meat content of carcases in the calculation formulas are used if the pig carcase weight from 50 to 100 kilograms. 3. Manual method (ZP) may be applied only in slaughterhouses which slaughter capacity annual average does not exceed 200 pigs per week. Minister of agriculture, Minister of health of Guntis Belēvič