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Amendments To The Cabinet Of Ministers Of 14 December 2010 Regulations No 1121 "provisions On Procedures For The Issue Of Animal And Animal Products Veterinary Health Certificates And General Veterinary Requirements For Food Of Animal Origin

Original Language Title: Grozījumi Ministru kabineta 2010.gada 14.decembra noteikumos Nr.1121 "Noteikumi par kārtību, kādā izsniedz dzīvnieku un dzīvnieku izcelsmes produktu veterināros (veselības) sertifikātus, un vispārīgajām veterinārajām prasībām dzīvnieku izcelsmes pārtikas

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Cabinet of Ministers Regulations No. 68 in Riga 2014 4 February (pr. No 7 22) amendments to the Cabinet of Ministers of 14 December 2010 regulations no 1121 "provisions on procedures for the issue of animal and animal products veterinary health certificates and General veterinary requirements animal food chain" Issued in accordance with article 25 of the law on veterinary medicine 1 and 7 to make the Cabinet 14 December 2010 the arrangements no 1211 "provisions on procedures for the issue of animal and animal products veterinary health certificates and the General veterinary requirements animal food chain "(Latvian journal 2010, nr. 200.) the following amendments: 1. Put 1 point 4 of the annex by the following:" 4. The boar semen of the Cabinet of Ministers of 28 March 2006 no. 235 "provisions of the veterinary requirements for porcine semen for marketing in other Member States of the European Union and imports from third countries, as well as the home of porcine semen preparation Center registration order" "2. Express 1. paragraph 13 of the annex by the following :
"13. All of the Group 1) Council of 22 December 2004, Regulation (EC) No 1/2005 on the protection of animals during transport and related operations and amending Directives 64/432/EEC and 93/119/EC and Regulation (EC) No 1255/97; 2) Cabinet 18 June 2013 Regulation No 322 "of animal transport rules" "3. Express 1. paragraph 15 of the annex by the following:" 15. Animal by-products and derived products not intended for human consumption 1) of the European Parliament and of the Council of 21 October 2009. Regulation (EC) no 1069/2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (animal by-products regulation); 2) Commission 25 February 2011 Regulation (EU) No 142/2011 implementing the European Parliament and Council Regulation (EC) no 1069/2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and Council Directive 97/78/EC with regard to certain practices and goods which are not on the border veterinary checks carried out under that directive "4. To make the annex by the following:" 2. the annex to Cabinet of Ministers of 14 December 2010 regulations no 1121 animal food processing no PO box Edible products of animal origin, treatment of infectious foot-and-mouth disease, classical swine fever swine vesicular disease African swine fever bovine plague Newcastle disease avian influenza in small ruminants plague meat processing fresh meat apstrāde1 1. Heat treatment in a hermetically sealed container with an fo value of 3.00 or vairāk2 + + + + + + + + 2. Heat treatment at a minimum temperature of 70 ° C, the internal temperature of the product reaches a minimum of 70 ° C + + + + + + 0 + 3. Meat bone and fat full treatment whereby the product's internal temperature reaches a minimum of 70 ° C and the remains of at least 30 minutes + 0 0 0 0 0 0 0 4. Heat treatment of at least 80 ° c. The internal temperature of the product during processing reached not less than 80 ° C + + + + + + + + 5. Heat treatment in a hermetically sealed container at least 60 ° c. Duration of treatment is not less than 4 hours, and at least 30 minutes to reach the internal temperature of the product no less than 70 ° C + + + ++ – – + 6. Deboned meat – for at least nine months long fermentation and maturation in the natural, the product water activity (aw) of not more than 0.93 or environmental reaction (pH) not more than 6.0 + + + ++ 0 0 0 7. Bone-in meat, at least nine months of natural fermentation and maturation of the product water activity (aw) of not more than 0.93 or environmental reaction (pH) is not greater than 6.01 +++ 0 0 0 0 0 8. Salami-processing criteria determined by the European Commission + ++ 0 + 0 0 0 9. Ham and fillet-processing, which includes the natural fermentation and maturation (ham-no less than 190 days, fillet, not less than 140 days) 0 0 0 0 0 0 0 10 +. Heat treatment during which the product's internal temperature reaches 65 ° C for not less than. This temperature achieved during the period required to ensure pasteurization (pv), equivalent to or greater than 40 pasteurization units + 0 0 0 0 0 0 + milk processing of milk and milk products (including cream) 11. Processing ultra at a temperature of not less than 132 ° C, not less than one second + 0 0 0 0 0 0 0 12. Transient high temperature pasteurisation (if milk pH below 7.0) + 0 0 0 0 0 0 0 13. Temporary double pasteurization at high temperatures (when milk pH is 7.0 7.0 or more) + 0 0 0 0 0 0 0 notes. 1.1 follow the necessary security measures to prevent the risk of contamination of the product. 2. An F0 value of 2 represents the effect of the processing that provides a bacterial spore destruction. An F0 value of 3.00 means that the coldest point in the processing of the product has been sufficient to ensure equivalent effect gets, products of processing of 121 ° C for three minutes with immediate heating and chilling. 3. effectiveness. +- 4.0-efficiency is not assured. " The Prime Minister is the Rapidity of the farming Minister Newsletters John of Dūklav