The Republic of Latvia Cabinet of Ministers Regulations No. 460 in 2001 Riga October 30 (pr. No. 53, 12 ¤) bird and rabbit meat chain rules Issued in accordance with article 42 of the law on veterinary medicine, and food surveillance law 8. the second paragraph of article i. General questions 1. determines the hygiene conditions of poultry meat (slaughtered chicken, turkeys, ducks, geese, Guinea fowl, quail, pigeons, pheasants, partridges and ostrich to be part of the human diet) and rabbit meat (slaughtered rabbits to be part of the human diet) movement as well as veterinary and hygiene requirements of birds and rabbit slaughterhouses.
2. the rules shall not apply to the retail trade and public catering, except Chapter VI of these rules.
3. under the terms of These low-power food company (hereinafter — the company) are: 3.1 low power, cutting plants which meet the requirements of this regulation and which does not exceed the capacity of three tons per week;
3.2 low power slaughterhouse that meets the requirements of these regulations and whose capacity does not exceed 150000 birds (except ostrich) or rabbit, and ostrich 4000 years.
4. the birds and rabbits, as well as the battle from their meat, stored and packaged in the company, which meets the requirements of this regulation and within the food and veterinary service.
5. food and veterinary service monitor and control requirements of these regulations, as well as the power of the official veterinarian (hereinafter authorised veterinarians) to make the birds and rabbits in the ante-mortem inspection (slaughter of birds or rabbits scientifically recognized, to make a decision about their slaughter) and post-mortem inspection of the meat (slaughtered bird or rabbit carcasses and internal organs are scientifically recognized research, to express an opinion on the validity of human consumption) slaughterhouses and enterprises , which distributes the meat.
6. Business owner provides: 6.1. requirements of these rules;
6.2. the self-control measures and results tracking and storage of not less than two years;
6.3. the birds or rabbits undergoing ante-mortem inspection, and post-mortem inspection of the necessary conditions;
6.4. the authorised veterinary officer free access to business premises at any time of day;
6.5. sick or suspect birds or rabbits for slaughter in accordance with the instructions of the official veterinarian;
6.6. received and issued to production (also of live birds or rabbits) records and registration;
6.7. the food and veterinary service officials, if found in violation of the law — preventing the development and submission of the plan to the food and veterinary service.
7. Low-capacity slaughterhouses owner notify the food and veterinary service of the relevant territorial unit of a bird or rabbit slaughter date, time, number of birds or rabbits, and origin.
II. Hygiene company territory, premises, equipment and staff 8. General hygiene requirements laid down in the companies of the Cabinet of Ministers of 14 April 1998, the Regulation No 130 "hygiene in the food chain".
9. Company in the area of production equipment intended for the transport of vehicles (land, sea or air in the cargo compartment of the vehicle for the transport of meat) the cleaning, washing and disinfection of the area or space in which the hot and cold potable water supply except if the vehicles are cleaned, washed and disinfected in another enterprise in the food and veterinary service of supervision and control.
10. the territory of the designated slaughterhouse equipment for concrete manure storage with not less than 0.8 meters high edges and sealed concrete-fluid savācējbedr or manure storage containers. Manure storage designed to be protected from precipitation and liquid to be relayed to the liquid savācējbedr. This paragraph shall not apply to undertakings which only in-house produced the fighting birds or rabbits.
11. The company shall: 11.1. room equipment and packaging material storage, if the company packaged and packed meat;
11.2. the storage room, which is equipped with termogrāf or telethermometer in room warmer and cold equipment that provides the necessary internal temperatures of meat. Cold equipment must have equipment that prevents water condensation from occurring;
11.3. lockable space in which the veterinary supervision of the official veterinarian and work required for the equipment. Packaging plant and cold store (i.e., a business in which only store the bird or rabbit meat) the room can use a locked closet;
11.4. a locked room or cupboard for washing and disinfecting products for storage;
11.5. the personnel of the company changing rooms and sanitary knots (shower, toilet, with the construction of toilets and sink), from which there is no direct access to the meat-processing, distribution, storage or distribution facilities and sites. Sanitary knot quantity specified in these provisions the company annex.
12. in addition to these provisions in the slaughterhouse 11. the requirements referred to in paragraph 1 shall: 12.1 the equipment easy to wash and disinfect the room or tent the bird or rabbit ante mortem inspection;
12.2. the slaughter room, which provides a separate place: 12.2.1. bird or rabbit stunning and bleeding;
12.2.2. atspalvošan and scalding the bird or rabbit skinning;
12.3. the slaughtered bird or rabbit eviscerācij (internal organs of separation from the carcass) and by-products (internal organs, as well as the head and feet, if they are separated from the carcase) with a separate place for eviscerācij to prevent the contamination of by-products;
12.4. automatically operated doors between these provisions 12.1., 12.2 and 12.3 in those premises;
12.5. the shipment of meat. Low-power equipment for this purpose in the slaughterhouse can be a single place;
12.6. the space or place of feathers or rabbit skin collection, if it is intended for processing;
12.7. the cold room, where the meat is not used for cooling this provision, paragraph 60;
12.8. one or more separate lockable room for chilling or freezing of the detained meat (meat that does not have a complete veterinary inspection and does not need to take additional examinations) placing;
12.9. separate sanitary knots, toilet facilities and changing rooms: 12.9.1. employees who have contact with live birds or rabbits;
12.9.2. other employees.
13. This provision subparagraph 12.9 does not apply to low-capacity slaughterhouses.
14. The company, in which the meat, in addition to the provisions of paragraph 11 of the equipment requirements: 14.1 or freezing cold room for storage of meat imported into;
14.2. the room for cutting and boning and wrapping;
14.3. a separate room of geese and ducks, eviscerācij if the company acquires the fat liver (liver, the forced feeding of ducks and geese);
14.4. a separate room of eviscerācij birds, if it is deferred for a period not exceeding 15 days from the moment of slaughter (hereinafter referred to as the New York poultry), if a company acquires such a product;
14.5. the separate space if the meat packaging, packaging is not used easily washable, corrosion-resistant containers, which before the introduction of the cutting, Boning and packaging space is cleaned, washed and disinfected.
15. use meat for human consumption must be combined with the use or not of detained meat. Not be used for human consumption meat stored in watertight containers with lockable lids or in a separate lockable room. Container that stores will not be used for human consumption meat shall be marked with the words "not valid for human consumption". If not used for human consumption meat from the company discharged by pipeline, designed to prevent human consumption of meat to be the risk of contamination.
16. The premises of the company, which produced and stored in the fresh meat, or other meat processing: 16.1. the floor is smooth, waterproof, resistant to decay, with built-in sewage collection here (except chilling and refrigeration rooms, as well as meat movement corridors and areas) and the slope of the liquid spills on them;
16.2. the wall is resistant to decay, with smooth surface, safe against insects and rodents from entering the room. Not less than two meters in height (chilling and refrigeration rooms, pile height of meat), the walls are covered with a light, smooth, watertight, to wash and disinfectant-resistant material. Wall and floor connections except the freezer, storage and utility room which is not installed in sewage collection here are rounded;
16.3. the Windows are durable, waterproof, with a smooth surface. Open Windows covered with removable mesh, to prevent insects, rodents and birds from entering the premises;
16.4. the doors are durable and corrosion resistant. Wooden doors from both sides covered with a smooth and impermeable covering;
16.5. the insulation materials have no smell and resistant to rot;
16.6. ventilation system is installed and the steam suction machines;
10.4. it is natural or artificial lighting which does not change the color perception. Ante-mortem and post-mortem inspection sites need 540 luxury, work rooms, 220 luxury, rest rooms, from 50 to 100 Lux;

16.8. the ceiling or roof of the internal surface is smooth, light, cleaning and ensure available against insects, rodents and birds from entering the room;
10.5. the use of wood is forbidden in rooms where meat is possible contact with the tree objects.
17. Instruments and equipment (containers, conveyor, Rotary knives, air track) which come into contact with meat or contact with meat is possible, meet the following requirements: 17.1. they are made of corrosion-resistant against disinfectants and durable material, which does not affect meat quality characteristics;
17.2. the surface (welds and connections) is smooth;
17.3. the whole technological process meat and containers containing meat must not come into direct contact with the floor or walls.
18. The tools and equipment used when working with live birds or rabbits and meat consumption in the order of use. They washed and disinfected before work, after work, as well as working time if meat, instruments or equipment is contaminated.
19. Meat, cutting, wrapping and packing rooms in close proximity to place of work, as well as changing rooms and toilets in close proximity to the equipment and instruments of hand washing and disinfection devices that meet the following requirements: 19.1 taps operated without hands. Low-power company taps can be hand-operable;
19.2. the sink is equipped with: 19.2.1. cold and hot temperature or to confuse running potable water;
19.2.2. washing and disinfecting products and hygienic of disposable towels;
19.3. in the vicinity of wash basins located waste receptacles;
19.4. the instrument disinfection devices water temperature is not less than 82 ° C.
20. Low-power company hands and tools cleaning and disinfecting devices can be located in the next room, not in the vicinity of the place of work.
21. technical water and drinking water pipes and devices shall meet the following requirements: 21.1. technical water and drinking water pipes and taps the color of different colors. The taps, and assign an identification number to indicate the company's water supply plan schematic;
21.2. the tubes are built into the wall or placed at a distance from them, to be able to clean the walls and water pipes.
22. Detergents and disinfectants used in accordance with the instructions for use, so that would not change the company's premises, facilities and instruments and do not contaminate the meat.
23. the company deployed in space and equipment, the production process flow and ensuring that production flow lines do not intersect.
24. the transport of birds and rabbits to use grid containers made of corrosion-resistant materials, easy to clean and disinfect. Containers after unloading of birds and rabbits are washed and disinfected.
25. in all birds and rabbit meat chain workers comply with food hygiene requirements and set out the following: 25.1. clean and light working clothes (including hat and shoes). If necessary, the working time of day they changed;
25.2. you start by stopping the job after toilet visits and, if necessary, the working time, washed and disinfected hands;
15.7. place of work forbidden to eat, drink, smoke and take other actions that can contaminate meat;
25.4. after contact with sick birds, rabbits or infected meat must immediately wash and disinfect hands.
III. The birds and rabbits for the ante mortem inspection 26. Birds and rabbits may be something only if the ante mortem inspection.
27. The ante mortem inspection may be carried out: 27.1. bird or rabbit holding (place of production);
27.2. slaughterhouse (except rabbits and ostriches).
28. A bird or rabbit holding out the ante mortem inspection by an official veterinarian who, after viewing the food and veterinary service order shall issue an opinion on the animal health situation.
29. Bird ante mortem inspection conducted by the official veterinarian at the slaughterhouse, if 72 hours before the arrival of birds to the slaughterhouse has been sent: 29.1. proof that the bird is in the storage food and veterinary service, as well as the supervision of the veterinarian indicated food and veterinary service authorised by the national monitoring of the animals present in infectious disease monitoring programmes for a given facility;
29.2. The food and veterinary service confirmed the document in which the bird owner specifies the following information: 29.2.1. date birds imported into the shed;
29.2.2. avian origin;
29.2.3.;
29.2.4. breed productivity indicators;
29.2.5. dead birds;
29.2.6. feed suppliers;
29.2.7. diagnose diseases;
29.2.8. food and water consumed;
29.2.9. water and feed the results of laboratory investigations;
29.2.10. this rule 29.1. referred to studies carried out by the official veterinarian, the determined diagnosis and laboratory examination results;
29.2.11. medicines used, date and time restrictions in the use of animal products;
29.2.12. vaccines and vaccination date;
29.2.13. bird weight gain of fattening period;
29.2.14. birds sent for slaughter;
29.2.15. scheduled date of slaughter.
30. Bird owner registers these rules 29.2. the information referred to in the registry are stored at least two years and shall, on request, be produced to the food and veterinary service officials.
31. If the fighting birds, reared in the same company, there is no need for this provision, paragraph 28 and 29 in those documents. Bird shed set up and stored in the registry in accordance with this provision, paragraph 30.
32. In the event of non-compliance with the provisions of paragraph 28 or 29 of such requirements, the official veterinarian or avian slaughter rabbits limits to appropriate requirements. If, in violation of a slaughter animal welfare requirements, may authorize the slaughter of birds or rabbits, taking it above the ante mortem inspection.
33. the costs associated with these rules referred to in paragraph 32 of the requirements, shall be borne by the owner of birds or rabbits under the Cabinet of Ministers approved the food and veterinary service charges service price list.
34. during ante-mortem inspections shall assess whether the birds and rabbits do not have symptoms of any disease that can be dangerous to other animals or people or the meat is not used for human consumption.
35. it is prohibited to get meat for human consumption, the use of: 21.8. shed not done regularly feed and drinking water study, as well as residues has not been carried out and the infectious animal disease control in accordance with the food and veterinary service of the infectious animal disease surveillance programme;
35.2. birds of salmonellosis is found, ornithosis or other people dangerous infectious disease clinical signs. Such birds can something on a whole bird slaughter, subject to the security measures to prevent the spread of disease agents.
36. If residues of animal slaughter is not over time, one of the body's released birds or rabbits used in medicine.
37. Official Veterinarian for this rule 35.2. cases referred to inform the food and veterinary service of the relevant territorial unit.
38. The official veterinarian verifies the identity of birds and rabbits, and assess whether the transport is respected to the welfare requirements of animals and birds and rabbits during transport is not injured.
39. If birds or rabbits are not slaughtered within three days after undergoing ante-mortem inspection, and this provision referred to in paragraph 28 of the opinion: 24.3. bird or rabbit owner receives the new opinion on the animal health situation, if birds or rabbits still in the shed;
24.4. the official veterinarian at the delay in the assessment of circumstances may authorise the slaughter of birds, if not suspicious about the birds and the birds or rabbits present in the slaughterhouse. If necessary, you can repeat the bird or rabbit ante mortem inspection.
IV. Slaughter, eviscerācij and post-mortem inspection of slaughter room 40 may only live birds and rabbits.
41. the birds and rabbits in the slaughter room upon arrival immediately stunned and atasiņ.
42. Apdullināto birds and rabbits completely atasiņ, ensuring that the blood would not be stained the slaughter room and the equipment.
43. After bleeding birds immediately complete the atspalv, but rabbits flayed.
44. at atspalvošan or skinning immediately carried out, in whole or in part (except for the ostrich) eviscerācij, subject to the following conditions: 44.1. internal organs (by-products of the thoracic, abdominal, and the Bowl cavity, trachea, esophagus and stomach) from the abdominal cavity removes it, to be able to make their expertise;
44.2. except for the internal organs of the abdominal cavity, they can have a natural connection with the carcase (or birds slaughtered rabbit body after bleeding, atspalvošan and eviscerācij) or separated. If the internal organs removed, they must be identifiable;
44.3. the ducks and geese eviscerācij fat liver of acquisition may be carried out within 24 hours after the bleeding bird if they stored in a temperature not exceeding 4 ° C.

45. to ensure that the requirements laid down in chapter eviscerācij shall be carried out by the official veterinarian or his assistant. If the official veterinarian or his assistant can not found eviscerācij in the company, from the company's may not be removed until it has undergone post-mortem inspection. If you plan to get the New York meat birds, post-mortem inspection is carried out on the day of eviscerācij or 15 days after eviscerācij.
46. Inspection time visually assess the carcasses, head and legs, if they are intended for human consumption, as well as internal organs and body cavities. If it is necessary to clarify the diagnosis, palpation and incision.
47. in carrying out the post mortem inspection of carcasses, carcass evaluated consistency, colour and smell, as well as changes that could occur during the process.
48. In the case of partial eviscerācij, veterinary inspection subject at least 5% of the internal organs and the carcass cavity. If the inspection finds during pathological changes more than half carcases investigated investigates all carcases.
49. the birds (except ostrich) and rabbit post-mortem inspection carried out by the official veterinarian during: 30.5. after sampling the sample removed detailed post-mortem health inspection of the meat in accordance with the requirements of these rules is found to be unusable for human consumption;
30.6. the viscera and body cavities of inspection by sampling of 300 samples of birds removed from all of the delivery;
30.6. the detailed inspection, if it is suspected that the meat is not used for human consumption.
50. Ostrich post-mortem inspection carried out at the time of the viscera and body cavities of the health for all carcases and detailed inspection, if it is suspected that the meat is not used for human consumption.
51. The official veterinarian shall register the pre-slaughter and post mortem inspection results and, if human health and life-threatening conditions, inform the food and veterinary service of the relevant territorial unit and bird and rabbit owner.
52. at the internal organs of inspection: 52.1. immediately from the carcase completely separate all internal organs except the chicken, turkeys, ducks, geese, Guinea fowl, quail, pigeons, pheasants and partridges kidneys;
52.2. the removed parts and internal organs, which are not used for human consumption, — head (excluding the tongue, comb, zodlapiņ and karunkul), trachea, lungs, esophagus, birds, dziedzerkuņģ, intestines and gall;
52.3. official veterinarian removes samples for laboratory examination in accordance with the food and veterinary service of the residues control programme and the programme for the control of zoonoses.
53. During ante-mortem examination or post-mortem inspection, the authorised veterinarian suspects the presence of avian or rabbit, he has the right to take samples and send them for laboratory investigation.
54. Official Veterinarian stopped ante mortem inspection, and post-mortem inspection and report on the food and veterinary service of the relevant territorial unit if: 54.1. the company does not comply with the hygiene requirements;
54.2. ante-mortem inspection is not provided and post-mortem inspection of the necessary conditions.
55. by the end of the inspection, carcasses and by-products are banned from split or moved to other premises. They must not be combined with the carcasses and by-products that veterinary inspection already done.
56. it is prohibited to use the meat for human consumption where the post mortem inspection finds: 56.1. the generalized form of infectious diseases and human health and life-threatening chronic localization of micro-organisms in the carcase;
56.2. mikoz and pathology of the organs of the local if their proponents or developed the toxins could be dangerous to human health and life;
56.3. systemic infestation;
56.4. poisoning;
56.5. kaheksij;
56.6. change carcass or viscera characteristic color, smells and taste;
56.7. ascīt;
54.1. malignant tumours or multiple items;
56.9. physical contamination of the meat;
bone fractures and 55.25. ekimoz;
56.11. extensive mechanical trauma of the carcass (including pārplaucēšan);
56.12. imperfect bleeding.
57. If meat is a local change or contamination that does not affect the other parts, not to be used for human consumption to be recognized only the parts that change.
58. it is prohibited to use the meat for human consumption if: 58.1. it treated with ionizing or ultraviolet radiation, antibiotics, meat tenderizers, preservatives and illegal substances that increase the water retention of the meat;
58.2. exceeded the maximum level of residues in meat.
V. first processing of meat after meat eviscerācij 59 and post-mortem inspection immediately cool. If necessary, before it may be meat washed with drinking water, providing high-quality washing of carcasses from the outside and the inside.
60. carcasses (except ostrich carcasses) may be cool, using the immersion method (carcasses and by-products in water or cold water and ice mixture), subject to the following requirements: 60.1. carcases after eviscerācij wash with water, ensuring a high quality of washing carcasses both inside and from the outside. Water consumption norm depending on weight: 1.5 litres 60.1.1. per carcase weighing 2.5 if it to kg;
60.1.2.2.5 litres per carcase weighing between 2.5 if so up to 5 kg;
60.1.3.3.5 litres per carcase, if weight greater than 5 kg;
60.2. carcasses driven through one or more tanks of water or ice that is constantly renewed, contrary to the water flow. The temperature of the water in the tank at the start (if there are several tanks, the first tank) must not be higher than 16 ° C, but in the end (if there are several tanks, the last tank) — higher than 4 ° C. Water consumption norm depending on weight: 2.5 litres 60.2.1. per carcase weighing 2.5 if it to kg;
60.2.2.4 litres per carcase weighing between 2.5 if so up to 5 kg;
60.2.3.6 litres per carcase, if weight greater than 5 kg;
60.3. where carcases are directed through several tanks, the inflow of fresh water and used water drainage shall be adjusted so as to steadily decrease the amount of water in the direction of movement of the carcases. The fresh water supply norm the last tank: 60.3.1.1 litre per carcase, if carcass weight is up to 2.5 kg;
60.3.2.1.5 litres per carcase, if carcass weight from 2.5 to 5 kg is;
60.3.3.2 litres per carcase where the carcase weight greater than 5 kg;
60.4. the amount of water that is used for the filling of the tank, this rule 60.2 60.3 in and specified the calculation;
60.5. carcass of the tank in the early part of the first tank, or if you have set up multiple tanks, crosses no longer than 30 minutes;
60.6. where the immersion process occurs a break before starting again the installation the official veterinarian verifies that the carcass meets the requirements of this regulation. Where carcases are recognised as not usable for human consumption, it will immediately be removed and stored in accordance with paragraph 15 of these rules;
60.7. immersion equipment at the end of the work day and, if necessary, also during the power clean, washed and disinfected;
60.8. calibrated instruments recorded with the following measurements: 60.8.1. water consumption for washing before immersion of carcasses;
60.8.2. the temperature of the water immersion at the beginning and end of the tank or the tank first and last;
60.8.3. the water consumption during immersion;
60.8.4. number of carcases in each weight category;
60.9. meat labelling indicates that the meat cooled using the immersion method.
Vi. Cutting, packing, packaging, transport and storage 61. Meat and boned right after the slaughter of birds or rabbits or chilled until its internal temperature is not higher than 4 ° C.
62. Where meat and bones immediately after slaughter, their cool after cutting.
63. Where the meat is intended to split up after chilling or other company, carcasses placed in chilling or refrigeration rooms.
64. Meat, avoid contamination of meat, as well as a separate bone splinters and blood clots.
65. Meat packing, packaging, transport and storage requirements of the Cabinet of Ministers of 27 June 2000, the regulations No. 214 "rules on the hygiene requirements of meat and meat products storage and transportation".
66. The carcase thoracic and abdominal cavities (except ostrich) may be filled with human consumption of by-products used.
67. carcasses split, boning, wrap and packaging must be in the same room, if you use reusable packaging material or comply with the following requirements: 67.1. space is large enough to prevent the risk of contamination of the meat;
67.2. packaging materials packaging prior to their introduction in space prepares for packaging;
67.3. packaging materials placed the room and immediately packaged meat. The packaging materials are not allowed to move personnel that has contact with the fresh meat (meat, which have not been subjected to treatments, except for treatment with the cold);

41.9. meat immediately after packaging, the storage rooms.
68. Packing and packaging meat, comply with the following requirements: 68.1. wrapping and packaging materials, as well as wrapped and packaged meat must not come into direct contact with the floor;
68.2. wrapping and packaging materials are packed in tight-fitting protective material that protects them from contamination during transport and storage;
68.3. packaging material storage space dust and pests, it is not connected to other rooms ventilation system that could create a risk of contamination of the meat.
69. Once used for packaging and packaging materials may not be reused for meat packing.
VII. Closing questions 70. Regulations shall enter into force by December 1, 2001.
71. This rule 6.2. subparagraph shall enter into force on January 1, 2002.
72. This rule 11.2. subparagraph shall enter into force by 1 January 2003. By the time used for the thermometer.
73. This rule 12.4. paragraph 16 and shall enter into force by 1 January 2003.
74. The provisions referred to in paragraph 19.1. taps can be operated with the hands until 1 January 2003.
75. This provision, 71, 72, 73 and 74 of the requirements do not apply to companies that acquire meat for export to European Union Member States.
Prime Minister a. SMITH Minister of Agriculture (A). the Editorial Note: Slakter rules enter into force by December 1, 2001.
 
Annex a Cabinet of 30 October 2001 on regulations No 460 sanitary knot quantity the number of employees in the company the minimum sanitary node number 1-9 2-3 10 24 25-49 50-90 6 for every next 20 + 1 farming Minister a. Slakter States