Cabinet of Ministers Regulations No. 555 in 2002 (December 23. No 59, § 14) veterinary and hygiene requirements for slaughterhouses, the order in which animals are slaughtered for sale, and hygiene requirements to obtain meat Issued pursuant to article 42 of the law on veterinary medicine (1) and article 59, paragraph 9, and food surveillance law 8. the second paragraph of article i. General questions 1. determines the health and hygiene requirements for slaughterhouses, the order in which animals are slaughtered for sale and slaughter hygiene requirements (animal stunning and bleeding that occurs in the animal's death) and meat (pigs, sheep, goats, equidae, cows in the House (including Buffalo and bizoņ species of animals) and the home of the wild mammal body parts to be used for human consumption, may be packed in a vacuum or controlled atmosphere conditions and have not been subjected to treatments, except cold) at the time of acquisition.
2. the rules relating to the acquisition of meat, low-power and high-power organic farm, as well as in the slaughterhouse where animals are slaughtered, which according to the food and veterinary service officer (hereinafter Inspector) or the opinion of the official veterinarian has been physiological or functional disorders (hereinafter referred to as the animal's forced slaughter).
3. the provisions do not apply to the production, which is used for: 3.1. exhibition, research or analysis (after the above steps the Inspector control to the meat not intended for human consumption, but are destroyed);
3.2. International vehicles.
4. Meat is allowed to get: 4.1. food and veterinary service and accepted supervision of slaughterhouses;
4.2. where ante-mortem inspection of animals have been free of the disease, which has banned the use of meat for human consumption;
4.3. If the animals during the inspection found no change which is banned the use of meat for human consumption, except for traumatic lesions which occurred shortly before slaughter, delimited or tumor inflammation processes in the tissues, which do not cause carcasses and by-products (meat, except for the carcass, even if it remains naturally connected with it) the destruction and do not pose a threat to human health. The meat of the inspector or the instructions of the official veterinarian investigating the laboratory;
4.4. If the inspection carried out in the laboratory in the studies found that the animal's tissue sample does not contain pharmacologically active substances whose use in food-producing animals is prohibited;
4.5. If the inspection carried out in the laboratory in the studies found that the animal's tissue samples, medicines and pesticides residues, as well as other micro-organism quantity corresponds to the quantity laid down in laws and regulations;
4.6. If after inspection the animals are labelled according to the normative requirements.
5. where ante-mortem examination or post-mortem inspection during infectious diseases, the official veterinarian shall report to the food and Veterinary Service Department and territorial inspectors whose territory of supervision of animal origin storage.
6. The Inspector shall regularly analyse the slaughterhouse owner submitted production hygiene laboratory examination results and, on this basis, requires further studies, determining the type and frequency.
7. the inspector at the slaughterhouse to invalid for human consumption meat and waste are strictly separated from the human nutrition products and are destroyed according to the laws and requirements for waste disposal.
8. The slaughterhouse owner: 8.1. registered slaughterhouse animals imported, exported from the slaughterhouse production and laboratory control of product data. The information recorded in the 12 hours after it is received, and it is available to authorised veterinarian or Inspector;
8.2. on the slaughterhouse animals imported fill out the stub of the Declaration of the movement of animals and cattle passports and seven days to send the national society with limited liability "the national breeding information data processing center";
8.3. in accordance with the plan of the self-control of production hygiene inspection requirements, doing bacteriological control. Production hygiene examination is the mechanical equipment, instrument, equipment, packaging, packaging and production control at all stages of production;
8.4. checked the slaughter room furnishings, tools, mechanical and electrical equipment, preventing damage or alter the equipment;
8.5. regularly inform the Inspector for laboratory control types, frequency, and the results of the sampling methodology;
8.6. in cooperation with the inspectors or authorised veterinarian shall develop and provide staff training in production hygiene;
5.4. inform the official veterinarian or inspector, if you suspect that the animals are sick.
9. conversion of slaughtered animals cattle unit (annex).
10. Low power slaughterhouse allowed to get meat if it is slaughtered during the week up to 20 units of cattle, beef, limited to 1000 units a year.
11. Low-power slaughterhouse a week allowed to kill up to 30 units of cattle and beef to the year 1500 units, if you meet the following requirements: 11.1. the inspector shall inform the owner of the slaughter house or people who use the slaughterhouse premises for production, slaughter and meat hygiene acquisition;
11.2. slaughter owns the slaughterhouse owner or butcher;
11.3. slaughter animals belong to the animal owner and kautprodukt after the slaughter of animals marketed owner;
11.4. meat production is limited to the supply of meat to butchers, local traders or sold in a slaughterhouse.
 
II. Health and hygiene requirements heavy-duty 12. Meat slaughterhouse premises of acquisition: 12.1 is smooth, light, waterproof color painted walls. Paint the wall not less than two meters in height. The wall finish used on materials that are easy to wash and disinfect;
12.2. have rounded walls and floor connections;
12.3. it is easy to wash and disinfect door that does not absorb odours and is resistant to rot. Of wood made doors covered with a smooth, durable and waterproof materials;
12.4. the fitting of ventilation system which ensures the removal of harmful gas and fresh air intake;
12.5. be natural or artificial lighting which does not entail a change in the perception of color;
12.6. it is easy to wash, against moisture and rot resistant and light coloured painted ceiling, which, by their design, do not allow contamination of the meat;
12.7. be filters or sieves to prevent dust, insects and birds from entering the premises.
13. the chilling, freezing and storage rooms, corridors, through which you move the meat, as well as their primary premises (a place where animals are stunned, atasiņ and flayed them) follow that rule 12.3, 12.4, 12.5, 12.6 and 12.7. the requirements referred to in point. The animal on the premises of the primary wall and floor connections rounds.
14. Chilling, freezing and storage rooms for food storage wall height with waterproof shade of color. Animal wall shades of primary premises not less than three meters in height.
15. the premises shall be provided for washing hands and tools equipment operated without hands. Hand washing device equipped with hot and cold potable water, disinfectant and detergent and the hygienic disposable towels. Work instrument disinfection devices hot water temperature must not be lower than the 82 ° c.
16. At the slaughterhouse used for drinking water. Technical water used for steam production, refrigeration equipment, as well as ensuring that it does not come into contact with meat or facilities for meat.
17. technical water pipe and valve system be installed separate from potable water pipe and valve system and shades of different colors.
18. The slaughter room the floor must be watertight, easy to wash, disinfect and resistant against rot.
19. In rooms where the meat animals, or carry out procedures with the water drainage system shall be provided. The floor shall be covered with a grid of sewage collection Luke and valves, which prevent odours from entering the premises. Sewage systems are not allowed to install a chilling, freezing, packaging of by-products and corridors.
20. At the slaughterhouse used insulating material that does not absorb odours and resistant to rot.
21. The slaughterhouse premises protected from rodents and insect attack and attacks from parasites.
22. the working tools and equipment at the slaughterhouse (meat, cutting tables, tables with special surfaces to separate meat and meat cutting, storage containers, conveyor belt circular saw benches and containers) is made of non-corrodible material, not meat and is easy to wash and disinfect. Wood in the manufacture of these articles use is prohibited.
23. Meat storage containers or receptacles which have no support or handling devices, must not be placed on the floor. Meat storage containers or tanks must not be in direct contact with the walls.
24. do not use for human consumption of meat or waste collection and storage of the slaughter premises shall be one of the following systems:

24.1. lockable containers that are emptied and their contents destroyed or sent for disposal at the end of the working day;
24.2. separate rooms for the storage of such products, if they are not destroyed or taken away at the end of the working day;
24.3. the product discharge piping system shall be fitted so as not to contaminate the meat.
25. At the slaughterhouse shall: 25.1. animal and meat shipping point. The meat of the place of departure shall be fitted so as to prevent contamination of meat during loading;
25.2. space and packaging materials for storage if the slaughterhouse wrapped and packaged meat;
25.3. a locked room or cupboard disinfection, pest control and pest extermination products.
26. Slaughterhouse chilling and refrigeration rooms shall be provided with facilities to provide adequate temperature of the storage mode. Refrigeration equipment shall be fitted with the drain system to prevent technical water, or water condensate into the contamination of meat and its vicinity.
27. At the slaughterhouse facility sanitary knot (shower or bath, toilet, dressing room) with smooth, impermeable and washable walls and floors. From the sanitary knot is not direct access to premises where activities with meat. The sanitary node equipped with cold and hot water, hygiene products and disinfecting the hands and hygienic of disposable towels. Water supply the machine must be operated without hands.
28. in the territory of the slaughterhouse equipment area or shed it and disinfecting vehicles which transported meat, as well as a separate room for the cleaning and disinfecting vehicles with which animals are transported. If the vehicles are washed and disinfected in another food and veterinary service under the supervision and control of an existing company, the following areas or shelters shall be provided.
29. At the slaughterhouse equipment one of the following power according to the slaughterhouse, which keeps the animal until their slaughter: 29.1. laidar (animal temporary residence to protect them from external environmental conditions of exposure) with easy to wash and disinfect the walls and floors. The floor is not slippery, with a run-off to the manure collection chute. Laidar shall be equipped with animal watering equipment and, if necessary, feeding sites;
29.2. paddock (from the rest of the territory the slaughterhouse to fence off animal temporary residence) with a run-off to sewer system. Be kept of livestock watering and, if necessary, feeding.
30. battle of the primary space pigs individually separated place or premises, except where: 30.1. pigs and other animals at different times;
30.2. scalding, Singeing must place of atsarošan and located no closer than five metres from the line of primary animal stunned, and then flayed atasiņ whether these procedures are carried out behind a three metre high wall.
31. At the slaughterhouse shall be provided with a separate room for the cleaning of paunch and washing. A separate room shall not, if these procedures are carried out using mechanical sealed circulating system fitted, as well as under the following conditions: 31.1. is equipped with a ventilation system to prevent condensation of water and harmful gases and odours to the accumulation and the room is equipped with a filter or sieve to prevent dust, insects, rodents and birds penetration;
31.2. equipment for carrying out the activities located paunch cleaning and washing were hygienic conditions and do not contaminate the final product;
31.3. carried out behind a three metre high wall, which separates the stomach and intestines processing site of the place where the action takes place with the meat if battle of the bovine, ovine, caprine, equidae species home. Partitions for pig slaughterhouses shall be provided where the operation of meat and by-products;
19.5. the stomach and intestines processing equipment is equipped with means of protection that prevents the contamination of the meat;
31.5. gastrointestinal treatment facility is equipped with a closed installation for the collection of waste water and discharge of the contents of the bowel to the sewage system;
19.6. the place where the actions associated with the digestive tract treatment (cleaning and cleaning of the digestive tract), is separated from the places where the action takes place with other meats (they do not intersect);
19.7. after cleaning and washing of the stomachs and intestines placed under hygienic conditions;
19.8. the staff handling stomachs and intestines, may not carry out transactions with other kautprodukt. These personnel are denied access to the other kautprodukt.
32. At the slaughterhouse that processed the intestines, separate space shall be provided for cleaning the bowels. Cleanse the bowels and intestines may be stomach-cleaning and washing room in the finished product is not contaminated.
33. At the slaughterhouse where the processing of by-products, but it doesn't do the slaughter line, processing of by-products and separate rooms shall be provided for cleaning, which provides a protected place in the head. Separate heads keep a certain distance away, not to create other by-products and meat contamination.
34. At the slaughterhouse from which the skin, claws, horns and pig bristles are not taken on the day of slaughter of the animals, provide separate rooms for the storage of the products referred to in closed watertight and tauknecaurlaidīgo containers.
35. At the slaughterhouse where the packaged meat, by-products and wrapping separate location.
36. the territory the slaughterhouse shall be provided in spaces designed for sick or potentially sick animals, the slaughter of these animals, the resulting consumption and consumption of products stored inoperable. These rooms must be equipped with a separate sewer system.
37. This provision, paragraph 36 spaces be provided, if not: 37.1. slaughterhouse recognized only for meat from healthy animals;
37.2. healthy meat for human consumption, the battle to provide sick and sick animals at the healthy animals;
37.3. before the whole animal slaughter under official veterinary supervision in premises and equipment are cleaned, washed and disinfected.
38. Slaughterhouse shall be appropriate to the capacity of the room for cooling and freezing the meat with the zemgriest of the tracks and stainless hooks for hanging the carcasses in a vertical position. Zemgriest tracks are placed within a certain distance from the walls, as well as a certain height to carcasses coming into contact with the floor and walls.
39. the territory the slaughterhouse is passes the point vehicle, personnel and other people's control.
40. the slaughter premises with bulkhead separated the clean and the dirty part.
41. the slaughter premises shall be provided: 25.5. skinning facilities. The animal after slaughter, hang the flayed the carcass to a certain height, it is in contact with the floor and walls;
41.2. zemgriest track, which shall be fitted with non-corrodible hooks for further processing of the carcasses and meat. Zemgriest tracks are placed within a certain distance from the walls, as well as a certain height to the carcase not coming into contact with the floor and walls.
42. the territory of the designated Slaughterhouse site manure and slurry shall be stored. They shall not, if animal waste regularly exported.
43. the slaughterhouses shall be separate space: 43.1. determination of the proposer of trichinosis in meats, if such other company or laboratory;
43.2. the veterinary supervision.
 
III. Health and hygiene requirements for slaughterhouse 44. low-power low-power for the production of meat in the slaughterhouse allowed to distribute in Latvia.
45. In rooms that acquires and operates a meat: 45.1. is waterproof, resistant to rot, easy to wash and disinfect the floor who has run off to the sewer system. The floor shall be covered with a grid of sewage collection Luke and valves, which prevent odours from entering the premises;
45.2. is smooth, flat, light, waterproof color painted walls. The walls are easy to disinfect and maintain (the finishing materials are used, which is easy to disinfect and foster). Animal primary room walls the shade no less than three meters in height, the other rooms, not less than two metres;
45.3. easy to wash, disinfect, rot resistant and scent to retaining the door;
28.2. the ventilation shall be provided to ensure the removal of harmful gas and the inflow of fresh air;
28.3. be natural or artificial lighting which does not entail a change in the perception of color;
28.3. in the vicinity of the place of work shall be provided for washing hands and tools. Hand washing facilities equipped with hot and cold potable water, detergents and disinfectants, hygiene napkins or the hygienic disposable towels. Instrument disinfection devices hot water temperature must be not less than 82 ° C; 28.4. be filters or sieves to prevent dust, insects and birds from entering the premises.
46. At the slaughterhouse used against rot resistant and smell not absorbent insulation and finishing materials.
47. Instruments and working equipment (cutting tables, tables with special surfaces to separate meat and meat cutting, storage containers, conveyor and circular sawing machines) are made of easy to wash and disinfect, corrosion-resistant material that does not die and do not cause unwanted changes in meat (meat must be destroyed). Wood in the manufacture of these articles use prohibited.

48. The meat storage containers or receptacles which have no support or handling devices, must not be placed on the floor. Meat storage containers or tanks must not be in direct contact with the walls.
49. At the slaughterhouse must be waterproof and corrosion-resistant lockable containers intended for human consumption do not use the product for storage. The contents of the container and not used for human consumption products are destroyed at the end of each working day.
50. A slaughterhouse equipped with refrigeration equipment to ensure the statutory storage of meat. Refrigeration equipment shall be fitted with the drain system to prevent technical water, or water condensate into the contamination of meat and its vicinity.
51. At the slaughterhouse used drinking water needs water. Technical water used for steam production, refrigeration equipment and fire, ensuring the pipe marking and avoiding technical water contact with the meat.
52. At the slaughterhouse is hot drinking water and sewage collection system.
53. The slaughter room equipment, sanitary knot (toilet, shower or bath). From the sanitary knot is not direct access to premises where activities with meat. The sanitary node must have hot and cold drinking water, hand washing and disinfecting products and hygienic of disposable towels.
54. the territory of the plant in its Slaughter capacity to appropriate laidar or pens for holding animals.
55. The primary premises and sites that take action to cull animals, bounded from the slaughterhouse hygienically.
56. The primary room wall not less than three meters in height is to wash and disinfect. At the time of slaughter the moisture output regularly.
57. The primary space equipped with skinning facilities. The animal after slaughter, hang the flayed the carcass to a certain height, it is in contact with the floor and walls.
58. At the slaughterhouse is chilling or refrigerating rooms, which delimits the space not used for human consumption meat storage, if it is under official veterinary supervision shall not be transmitted to other companies.
59. The primary room is prohibited to remove the digestive tract organs, keep the skin, hooves, horns, pig bristles, except when the digestive tract organs removed and cleaned when no first processing.
60. At the slaughterhouse from which regularly do not leave the slurry and manure storage places shall be provided and shall be regularly cleaned.
61. Sick or potentially sick animals are not slaughtered in slaughterhouses on the low-power, except in the case of the food and veterinary service said the slaughterhouse concerned as suitable for the slaughter of such animals. Sick or potentially sick animals under the supervision of an official veterinarian, and before the whole question of animal slaughter premises and equipment washed and disinfected.
62. At the slaughterhouse premises shall be provided for carrying out veterinary checks.
 
IV. Health and hygiene requirements organic farm slaughterhouse 63. Organic farm slaughterhouses may be getting the meat and spread it in the territory of Latvia.
64. Organic farmed animals can be slaughtered low-power, high power or organic farm in slaughterhouses.
65. the organic farmed animals can be slaughtered in slaughterhouses of low power or high power if: 65.1. prior to slaughter is not less than 24 hours to rest;
65.2. the footrest shall be kept separate from animals which have not been raised on organic holdings;
65.3. resting during those circumstances that are provided do not create stress for the animals.
66. Organic cows farmed species animals older than six months, and the horses who stayed in natural pastures and whose living conditions are approximated by wildlife may be the residence environment, although according to the rules of the hunt a wild animal meat.
67. Organic farm slaughterhouse equipment according to low-power requirements of slaughterhouses.
 
V. hygiene requirements, low-power and high-power organic farm slaughterhouse personnel employed 68. Personnel who handled, packaged or transported meat or having any contact with meat: 68.1. wear clean, easy to wash work clothing, footwear, headgear and apron. Working clothes and headgear is light in colour;
68.2. before starting work, work during the day and at the end of wash and disinfect their hands.
69. the personnel associated with the slaughter of animals: 69.1. wear clean working clothes, footwear and aprons. If necessary, the working time of day it washed, disinfected or replaced;
EB 69.2. before starting work, work during the day and at the end of wash and disinfect their hands.
70. After contact with sick or potentially sick animals people wash their hands with hot water and disinfected.
 
Vi. Hygiene requirements, low-power and high-power organic farms in the territory and premises of the slaughterhouse 71. Premises where activities with meat eating is not allowed, drinking, smoking and other activities that can pollute.
72. The slaughterhouse may stay in the territory of unauthorized persons, as well as animals, except for slaughter or to work in the slaughterhouse animals provided.
73. in order to ensure the cleanliness of the room according to the hygiene requirements and to prevent contamination of meat, regularly, if necessary, by appropriate means, destroy rodents, insects and other pests.
74. Equipment and instruments, having contact with meat, kept clean and in working order. They regularly washed and disinfected during the working day and after work.
75. premises, equipment and instruments slaughterhouse allowed to use only the meat of the mining and related activities.
76. At the slaughterhouse is prohibited to spread sawdust or other substances that pose a risk of contamination of the meat.
77. The cleaning, washing and disinfection measures must not affect the slaughter room, and physical characteristics of the equipment and the safety and quality of meat. By such means the use of equipment and instruments with drinking water.
 
VII. The order in which animals are slaughtered, low-power and high-power organic farm and slaughterhouse hygiene and meat skinning for animals imported 78. primary spaces immediately stunning and atasiņ.
79. If the primary room led several animals at slaughter is not possible, place them in a separate, enclosed by a partition of the ante-mortem inspection of the site.
80. Stunning, bleeding, skinning or atsarošan, the removal of internal organs or digestive tract eviscerācij and release of content carried out under conditions which prevent contamination of meat.
81. the body of a slaughtered animal after bleeding, head, tail and the udder leg separation in karpāl and in tarsāl joints made of eviscerācij. Of the bovine, ovine, caprine, equidae and the House the home of wild mammal species flayed. Animals of the porcine species allowed separate head and legs in karpāl and in tarsāl joints, where the meat is intended for use in meat products.
82. Bleeding out completely. Blood intended for human consumption collected containers and throuroughly clean with hygiene requirements appropriate instruments.
83. Skin takes off immediately and completely. Pigs that are not drawn skin, depilated. Atsaroj to use atsarošan-enhancing features. By atsarošan products in the carcase is rinsed afterwards with potable water.
84. Bovine animals skin from head to tow, not if they can keep the site, secured against the contamination of the meat.
85. Eviscerācij out 45 minutes after stunning of the animal.
86. The lungs, heart, liver, kidney, spleen and mediastinālo tissue cut completely or partially, leaving them with the body's natural tissues and placed on the left side of the carcass.
87. If the lungs, heart, liver, kidney, spleen, tissues, mediastināl, almonds, digestive tract and any other part of the carcases that are subject to veterinary inspection, are separated, they deployed to ensure identification and connection single carcase.
88. The provisions referred to in paragraph 87 of the carcass parts remain near the carcase until the inspection end. Penis if it does not observe the pathological changes, are separated.
89. The kidneys remove from the fat capsules. Bovine, porcine and equidae species of domestic animals separated from kidney fibrosis in the capsule.
90. the tools must not be left in the meat. The meat must not be a sweep with rags or similar materials, as well as clean, blowing into the air.
91. the skin pulling lambs and kids, which is not more than 15 kg live weight, with food and veterinary service may use the permit motor air blowing.
92. Pigs (over four weeks), cows (over six months), as well as the home of the carcases of equidae after cutting more subjected to veterinary inspection.
93. The authorised veterinarian or inspector shall have the right to expose the health inspection of pig heads not split, require any carcase to be split (the body of the slaughtered animal after bleeding, head, tail and the udder leg separation in karpāl and in tarsāl joints, eviscerācij and skinning; swine animal species allowed separate head, legs and tarsāl in karpāl joints, where the meat is intended for use in meat products) or head to redistribute more to the parties.

94. until the inspection is complete is not permissible without checking the carcasses and by-products to come into contact with carcases checked and by-products. Unverified carcases may be removed, split, or recycled.
95. Not allowed for human consumption of meat coming into contact with meat which is not used for human consumption, as well as with the stomach, intestines and not used for human consumption kautprodukt. The meat is not used for human consumption, and other products are placed in separate rooms or containers, eliminating the risk of contamination.
96. If the blood or the number of animal by-products in one container and inspection found an animal disease, and animal by-products and blood are found to be usable for human consumption, then all of the existing container or blood by-products are recognised as not usable for human consumption.
 
VIII. Health conditions in the home of wild mammals and forced the slaughter of animals for slaughter 97. Home-bred wild mammals may kill a low power or high power, if the official veterinarian at the slaughterhouse have regularly visited the shed made of animal health control, and is not determined by the constraints due to infectious diseases.
98. The home grown wild mammals slaughterhouse battle and the meat separately from other animals.
99. the meat of home bred wild pigs and other species of animals that are susceptible to trichinosis, the laboratory investigates the agent when checking the presence of trichinae.
100. The home-bred wild animals with the official veterinarian or Inspector's authorization may be killed in the home, if the transport to the slaughterhouse those stressful or during transport is in violation of the welfare requirements. In this case, the following conditions must be fulfilled: 100.1. not later than two days before the slaughter of the animal owner is warned by inspectors for the slaughter of animals;
100.2. the shed has room, ante-mortem inspection of animals for stunning, with the ropes and bleeding;
100.3. the slaughtered and bled animal hour hygienic conditions are sent to the low-power or high-power slaughterhouse. If the vehicle has a temperature from 0 to + 4 ° (C), meat may be sent at a later date, without exceeding the shelf life of chilled meat;
100.4. eviscerācij was three hours after stunning;
100.5. official provides the inspection certificate which contains animal slaughter and ante-mortem inspection results.
101. The home-bred wild mammals may be killed after being bound with rope, if they first stunned. Shoot the animals only with the permission of the official veterinarian.
102. The reindeer may be murder mobile slaughterhouses.
103. the forced slaughter of animals may be carried out outside the slaughterhouse premises, if the movement of an animal to the slaughterhouse is not possible or expose their suffering.
104. following the forced slaughter of meat allowed to distribute in Latvia.
105. the forced slaughter of animals outside slaughterhouses territory may be performed if such requirements: 105.1. storage of animal origin are not subject to the restrictions and the food and veterinary service supervision;
105.2. before slaughter has been carried out by the official veterinarian, animal ante mortem inspection;
105.3. animals are stunned prior to slaughter;
105.4. If it is not possible, the slaughter of the shoot, in coordination with veterinarians;
105.5. animals are bled after stunning and made it eviscerācij. Eviscerācij shall be carried out within three hours after the slaughter of the animals;
the slaughtered and bled 105.6. animal hour hygienic conditions sent to low-capacity slaughterhouses. If the vehicle has a temperature from 0 to + 4 ° (C), meat may be sent at a later date, without exceeding the shelf life of chilled meat;
105.7. internal organs to send along with the carcase;
105.8. inspection certificates issued, indicating the time of slaughter, the results of the ante-mortem inspection, the news about the treatment of animals, the study results if carried out investigation of internal organs;
105.9. samples taken for bacteriological investigation of meat if the ante-mortem inspection found traumatic lesions, inflammation or tumors confined processes, which do not need to destroy the carcass and byproducts and who do not pose a threat to human health. To receive results of the meat is not allowed to be stored together with the meat for human consumption.
 
IX. Closing questions 106. Be declared unenforceable in the Cabinet of 21 April 1998, the provisions of no. 143 "veterinary provisions for the slaughter of animals and kautprodukt for the generation of low-capacity slaughterhouses" (Latvian journal, 1998, 109./110.nr.).
107. Declare unenforceable in the Cabinet of 31 august 1998, Regulation No 329 "veterinary provisions for the slaughter of animals and kautprodukt for the generation of high-capacity slaughterhouses" (Latvian journal, 1998, nr. 252).
 
Informative reference to European Union directives, the provisions included in the law arising from the directives 64/433/EEC and 91/495/EEC.
Prime Minister e. Repše Minister of Agriculture m. Roze Editorial Note: the entry into force of the provisions by 31 December 2002.
 
Annex to the Cabinet of Ministers of 23 December 2002 rules No 555 coefficients for recalculation of bovine animals slaughtered in units no PO box
The animal species and age factor 1.
Adult bovine animals and equidae bovine animals 1 unit 2.
The rest of the beef cattle 0.5 unit 3.
Pigs with a live weight of over 100 kg of cattle 0.2 units 4.
Other pigs cattle 0.15 unit 5.
Ovine and caprine cattle 0.10 units 6.
Lambs, kids and piglets with a live weight of under 15 kg 0.05 beef unit Minister of Agriculture m. rose