¹ This Order fixes:

A. Requirements for slaughterhouses and slaughterhouses;

B.

The requirements for animals intended for slaughter;

C.

Control of animals prior to slaughter and control of meat;

D.

Weighing of slaughtered animals;

E.

Hunting and obtaining food from animals other than mammals and birds.

² It is not applicable to slaughtering for personal use; in the case of beef cattle, domestic poultry, domestic rabbits, toonging game birds and birds, the derogation applies only if the Slaughtering is carried out in the breeding unit of origin.

³ Unless otherwise provided in this order, the order of 23 November 2005 on foodstuffs and common objects ¹ Is applicable.

The provisions of the order of 18 November 2015 regulating trade in the import, transit and export of animals and animal products with third countries ² Are also applicable where a country of destination has specific requirements for the export of meat and requires that export establishments be approved.

For the purposes of this order:

A.

Animals: Beef cattle, domestic poultry, domestic rabbits, toonging game, fish and other species for which meat and meat products are allowed under s. 4, para. 2, let. C, of the Ordinance of 23 November 2005 on foodstuffs and common objects ¹ ;

B.

Beef cattle: Bovine, ovine, caprine, porcine and equine animals, and other domestic animals of the zoological families of the Bovidae (bovids), Cervidae (cervidae), Camelidae (camelids), Suidae (followed) and Equidae (equidae);

C.

Domestic poultry: Chickens, turkeys, guinea fowl, geese, ducks, pigeons, breeding quails;

D.

Runners: Ratites;

E. ²

Farmed game: Game held in pens under the care of man, including camelidae ( Camelidae ) And wild game birds of the order of artiodactyls ( Artiodactyla );

F.

Carcass: The body of an animal after stunning and death;

G.

Offal: The by-products of slaughter intended for use as food:

1.

The viscera intended for use as foodstuffs (organs of the thoracic, abdominal and pelvic cavity),

2.

Other parts intended for use as food, separated from the carcass before the meat is checked;

H.

Parts of the carcass:

1.

Offal,

2. ³

Animal by-products within the meaning of s. 3, let. B, of the order of 25 May 2011 concerning the disposal of animal by-products ⁴ ;

I.

Specified risk material: Animal by-products within the meaning of s. 179 D , para. 1, and 180 C , para. 1, of the order of 27 June 1995 on epizootic diseases ⁵ ;

J.

Abattoir: A building with its facilities for the slaughter of animals or for obtaining meat from other animals than mammals and birds;

K.

Large establishments: Slaughterhouses that are not considered to be low-capacity establishments;

L.

Low-capacity facilities: In respect of animals of bovine, ovine, caprine, porcine and equine species, slaughterhouses in which the slaughtering is less than 1200 slaughter units per year within the meaning of Art. 3, para. 2, of the Order of November 26, 2003, on Beef Cattle ⁶ ; in respect of other animals, the quantity resulting from the slaughtering shall not exceed 30 000 kg of meat per year;

M.

Occasional slaughtering: The slaughter of less than 10 domestic poultry, domestic rabbits or runners per week and annual production of up to 1000 kg.

¹ The slaughterhouses must be constructed and constructed in such a way that the clean activities are systematically separated from the dirty activities, so that the carcasses and the offal are not soiled.

² They must comply with the requirements laid down in the legislation on animal diseases and on the protection of animals.

³ Animal control posts prior to the slaughter and control of meat must be arranged in such a way that these controls can be carried out in accordance with the requirements and rationally.

⁴ The Federal Department of the Interior (DFI) ¹ Sets the number of premises and their equipment.

Slaughterhouses should not be built in the vicinity of emission sources whose influences may be harmful to the hygiene of foodstuffs.

¹ Prior to the commencement of the operation, the institution shall file an application for authorization to operate with the competent cantonal authority. This request must contain:

A.

Procedures based on the Hazard Analysis Critical Control Point (HACCP) system within the meaning of s. 51 of the Ordinance of 23 November 2005 on foodstuffs and common objects ² Or a corresponding procedure within the meaning of Art. 52 of the Ordinance of 23 November 2005 on foodstuffs and common objects; and

B.

A reasoned proposal to set the maximum rate of slaughter per hour per day for each animal species.

² An inspection of the slaughterhouse that the abattoir meets the requirements set out in s. 4, the cantonal authority shall issue the authorisation to operate; if it is a slaughterhouse intended for the slaughter of beef cattle, it shall register the slaughterhouse in accordance with the provisions of Art. 7 of the Ordinance of 27 June 1995 on Epizooties ³ The Federal Office for Food Safety and Veterinary Affairs (FVO) lays down the technical guidelines for the registration of slaughterhouses for other animal species. ⁴

³ It lays down in the authorisation to operate the maximum slaughter rate per hour and per day for each animal species admitted. In doing so, it takes into account, among other things, the equipment used for stunning, the work stations for meat control and the capacity of the cold rooms. ⁵

⁴ The authorisation to operate and the number of the establishment shall apply to the slaughterhouse concerned and shall remain valid in the event of a change of operator.

⁵ ... ⁶

⁶ Where the abattoir visit concludes that the infrastructure and equipment requirements are being met, an interim authorization may be issued when taking possession of the new premises or premises The provisional authorisation shall be valid for a maximum of three months. It may be extended once no more than three months.

⁷ The authorization to operate may be withdrawn if:

A. ⁷

...

B.

The expenses of the authorization to operate are not being met;

C.

The hygiene of the slaughter has been the subject of repeated disputes;

D.

Non-conformities are not corrected within the prescribed time limit.

¹ Anyone holding animals for slaughter shall ensure that they are:

A.

Healthy at the time of slaughter;

B.

Fed and treated in such a way that meat does not contain prohibited substances or substances in excess of the prescribed limit or tolerance values;

C.

Delivered to slaughter without clear welds.

² When animals are sick or have been treated with medication, the obligation to advertise in s. 24 is applicable.

³ Appropriate measures to prevent animals from salting during transport or during their stay at the slaughterhouse must be taken.

¹ No person shall shoot down or kill for food:

A.

Animals under seven days of age;

B.

Domestic poultry, domestic rabbits, toonging game birds, birds and other animals if they are clearly ill;

C.

Animals, regardless of their species, for which, in the case of administration of a medicinal product, the waiting period for meat has not yet elapsed;

D.

Animals to which prohibited substances or preparations have been administered;

E.

Animals that could present drug residues at concentrations exceeding the limit value or residues of prohibited substances;

F.

Animals for which health declarations within the meaning of s. 24 are missing;

G.

Animals whose identification, if prescribed, is missing or incomplete;

H.

Animals from herds placed in receivership as a result of an outbreak.

² Animals for which, in the case of the administration of a medicinal product, the waiting times for the meat are not already sold may exceptionally be slaughtered if the holder of the animal undertakes to bear the costs of the analysis The official detection of residues in meat from these animals. The viscera for which the waiting times are not elapsed must be eliminated.

³ The official veterinarian ¹ May exceptionally authorize the slaughter or killing of the animals referred to in para. 1, let. A to g.

⁴ The cantonal veterinarian may order the slaughter or killing of animals for reasons of animal disease (al. 1, let. H) and fix the conditions.

⁵ The provisions of Art. 12 shall apply to the slaughter or killing of the animals referred to in par. 3 and 4.

¹ Beef cattle, domestic poultry, domestic rabbits, toonging game birds and runners must be slaughtered in licensed slaughterhouses.

² Are admitted outside authorized slaughterhouses:

A.

Slaughtering of cattle for rough butchery, when the transport of the live animal is contraindicated;

B.

Occasional slaughtering of domestic poultry, domestic rabbits and runners.

³ The farmed game can be killed and bled in the wild, but it must then be transported to an authorized slaughterhouse. Evisceration in the wild is also allowed, but under the supervision of a veterinarian. ¹

⁴ Game other than onglons and animals other than mammals and birds may also be slaughtered outside licensed slaughterhouses. If more than 30 000 kg of meat is produced annually from slaughter in a slaughterhouse, the slaughterhouse must be authorised to operate.

¹ Sick beef cattle must be slaughtered at another time or in a local area other than healthy animals.

² Workstations and equipment must be cleaned and disinfected after the slaughter of sick beef cattle.

³ The cantons may require that sick beef cattle be slaughtered in the slaughterhouses they have designated (sanitary slaughtering premises).

¹ When a slaughtered animal must be killed outside a slaughterhouse and its meat is intended for human consumption, it must be bled immediately.

² If a veterinarian is present, the stomach and intestines can be released. No further steps in the slaughter process are permitted.

³ The carcass, stomach and intestines must be identified and must be transported without delay in a slaughterhouse, under impeccable hygiene conditions.

⁴ If it is anticipated that more than two hours will elapse between the killing and the arrival at the slaughterhouse, the carcass must be refrigerated for transport. If weather conditions permit, refrigeration is not necessary.

⁵ The holder of the animal shall draw up an accompanying document. If the stomach and intestines have been released, the veterinarian also establishes a health certificate.

The institution must ensure that no foreign person at the institution accesses the stabulation premises, work premises and warehouses without permission.

¹ The establishment must ensure that the slaughterhouse does not include animals that are not intended for slaughter or for which slaughter is prohibited.

² Once discharged into a slaughterhouse, the animals must be slaughtered there. Exceptionally, the cantonal veterinarian may authorise their movement to another destination.

All measures must be taken to preserve the slaughterhouses of undesirable animals (insects, rodents, etc.).

¹ Animals brought into the slaughter room must be slaughtered without delay. The slaughter process must be continuous and without delay between the various stages of work.

² The dizziness, the bleeding, the counting and the evisceration of the animals shall be carried out in such a way as to avoid any contamination of the carcasses and offal. ¹

³ Animal by-products must be disposed of in accordance with the order of 23 June 2004 concerning the disposal of animal by-products ² .

⁴ Meat and animal by-products placed in receivership shall not be in contact with carcasses and offal.

⁵ The DFI sets hygiene rules in slaughterhouses.

¹ After the control of meat, carcasses and offal shall be transported to a refrigeration unit, unless they are intended for hot-cut. The temperature shall decrease according to a continuous curve to reach a temperature equal to or less than 7 ° C in the case of beef carcasses, 4 ° C for domestic poultry and domestic rabbits and 3 ° C For offal.

² During the refrigeration process, adequate ventilation shall be provided to prevent condensation on the meat.

³ Carcasses of freshly slaughtered animals may be transported without refrigeration from the abattoir to the processing site for up to two hours. ¹

No chemical or physical treatment of animals, carcasses and offal shall be permitted prior to the control of meat. Are allowed:

A.

The stunning processes under the animal protection legislation;

B.

Electro-stimulation of carcasses;

C.

The use of technological aids within the meaning of s. 16 of the Ordinance of 23 November 2005 on foodstuffs and common objects ¹ For the scald of pigs and the feather of poultry.

¹ The facility must monitor hygiene on a routine basis. This monitoring includes:

A. ¹

Hygienic checks every working day, supplemented periodically by microbiological analyses of carcasses and surfaces of equipment and equipment;

B.

The continuous recording of the temperature in the premises of more than 200 m ³ Where refrigerated or frozen meats are stored.

² Reference methods for sampling are those of ISO 17604 ² And 18593 ³ ; Regulation (EC) N ° 2073/2005 ⁴ Regulates microbiological criteria. ⁵

³ The institution shall record in writing the result of the hygiene controls, keep the documents referred to in para. 1 and present them on request to the official control bodies.

⁴ For the rest, the provisions of Art. 49 to 55 of the Ordinance of 23 November 2005 on foodstuffs and common objects ⁶ Are applicable.

¹ Wild game must be controlled before being transported to a large establishment. A certificate of self-control must be established for the meat control bodies.

² The control must be carried out by the hunter or by a person authorised to do so.

³ Only the one who has completed a course that has been able to acquire knowledge about:

A.

The anatomy, physiology and behaviour of game;

B.

The abnormal behaviour and pathological alterations of game resulting from disease, environmental contamination or any other factor that may affect human health after consumption of the meat;

C.

Hygiene rules and proper techniques for handling, evisceration, storage and transport of game after killing.

⁴ The cantons may entrust private organisations, such as the cantonal hunters' organisations, with the provision of these courses. The cantonal veterinarian, who pre-checks the course programme and their course, issues the certificates of participation in the course.

¹ In the case of beef cattle, domestic poultry, domestic rabbits, toonging game birds and runners for slaughter, the holders of animals must have information about the food chain. These include:

A.

The identity of the animals to be slaughtered (animal species, age, sex, identification);

B.

Their origin (name and address of the holder of the animal);

C.

Their health status;

D.

Veterinary drugs administered, data recorded in accordance with s. 26 and 28 of the order of 18 August 2004 on veterinary medicinal products ¹ And other treatments administered;

E.

The epizootiological and health status of the herd of origin, in particular the diseases which have appeared in this herd which may affect food safety;

F.

The results of animal testing and analysis of animal products and other materials relevant to food safety, particularly with regard to zoonoses and residues;

G.

The results of controls prior to slaughter and controls of previous meat on other animals of the same herd of origin;

H.

Names of veterinarians usually consulted.

² If the official veterinarians suspect non-conformities that could lead to disputes, they may require the holder of the animal to complete the information referred to in para. 1.

¹ Animals intended for slaughter shall be announced at the establishment by the holder. ¹

² The announcement of animals at slaughter shall contain at least the following information:

A.

The date and time the advertisement is sent;

B.

The animal species, the identity and provenance of the animals;

C.

The number of animals to be slaughtered;

D. And e ² ...

F.

Mandatory health declarations.

³ THE OSAV ³ May require the indication of other information relating to the food chain.

⁴ The information must be made available immediately to the official veterinarian.

⁵ The establishment must coordinate the delivery of the animals so that the number of animals delivered does not exceed the slaughter or accommodation capacity.

¹ Every person who delivers animals to slaughter shall bring to the attention of the meat control organs a written declaration stating that:

A.

The animals are healthy and have not been ill or injured in the last ten days;

B.

All waiting times following a possible drug treatment have elapsed;

C.

The animals did not receive food containing active substances in quantities that could leave concentrations not allowed in the meat.

² If the conditions set out in para. 1 are not fulfilled, the disease or accident, the drug and the waiting period or active substance concerned must be indicated.

³ In cases where a supporting document is prescribed by s. 12 of the order of 27 June 1995 on epizootic diseases ¹ , the health declaration made by the holder must appear on this document; for equidae, it must appear on the equine passport. For equidae which are slaughtered before 31 December of their year of birth, these particulars must be included in the confirmation of registration referred to in Art. 22, para. 2, of the order of 26 October 2011 concerning the data bank on the traffic of animals (BDTA) ² . ³

¹ The institution designates a person responsible for the reception of the animals.

² The Responsible Person:

A.

Control:

1.

Health declarations,

2.

Identity of animals,

3.

The health status of animals in a comprehensive manner,

4.

Aspects relating to animal protection;

B.

Reports to the official veterinarian without delay:

1.

Cases where health declarations are lacking, are incomplete or indicate non-conformities,

2.

Animals that are insufficiently identified,

3.

Visible diseases and animal injuries,

4.

Animal protection offences;

C.

Forwards the accompanying documents or health declarations to the official veterinarian.

¹ Without a health declaration, animals cannot be accepted for slaughter.

² The official veterinarian may exceptionally allow animals to be slaughtered even if the animal health declaration is missing or incomplete. ¹

³ As long as the sanitary declaration has not been submitted and the safety decision has not fallen, the carcass and the corresponding offal shall be placed in receivership.

⁴ If the health declaration is not submitted within 24 hours of the arrival of the animal at the slaughterhouse, the carcass and the offal shall be declared unfit for consumption.

⁵ If the animal has not yet been slaughtered, it must be put to death no later than 24 hours after arrival and then disposed of as an animal by-product.

¹ An official veterinarian must examine before slaughter:

A.

Beef cattle;

B.

Domestic poultry;

C.

Domestic rabbits;

D.

Bird runners;

E.

Farmed game. ¹

² Control prior to the slaughter of domestic poultry, domestic rabbits and runners must be carried out only by sampling if the culls are occasional. ²

³ This control must take place within 24 hours of the arrival of the animals at the slaughterhouse and less than 24 hours before slaughter.

⁴ The DFI fixes:

A.

The execution of the control;

B.

The measures to be taken based on the results of the monitoring.

¹ Control before the slaughter of pigs, domestic poultry, domestic rabbits, runners and farmed game can be carried out in the herd of origin. ¹

² Where the control of animals before slaughter takes place in the herd of origin, it must be carried out by an official veterinarian who must certify this control by means of a health certificate. ²

³ After control, the animals must be transported to the slaughterhouse by the most direct route, without entering into contact with other uncontrolled animals or during transport or to the slaughterhouse. ³ They must be slaughtered within three days. At the slaughterhouse, the official veterinarian must check the identity of the animals and make a comprehensive check before slaughter.

⁴ Where the animals have not been slaughtered within three days of the issue of the health certificate, they must be re-examined and a new health certificate issued. If the animals are already on their way to the slaughterhouse, a new control of the animals before slaughter must be carried out at the slaughterhouse.

¹ Beef cattle and farmed game must be systematically subjected to the control of meat immediately after slaughter. ¹

² Domestic poultry, domestic rabbits and runners must be systematically subjected to the control of meat immediately after slaughter at the slaughterhouse, but by sampling only if the slaughtering is occasional.

³ Any game other than farmed game must be systematically subjected to the control of meat in large establishments, but only by sampling in low-capacity establishments and if the culls are occasional. ²

⁴ If the search examination for the trichinella referred to in s. 31, must be carried out, samples must also be taken from low-capacity establishments and during occasional culls.

¹ In the control of meat, carcasses and parts for which control is prescribed must be examined in order to see:

A.

Alterations that could endanger human health or are repugnant;

B.

Diseases, including epizootics;

C.

Specified risk material is not completely removed;

D.

Pathogenic micro-organisms and parasites and agents of otherations;

E.

Foreign substances;

F.

Souillures.

² The DFI regulates the enforcement of meat control and the manner in which safety is to be confirmed.

¹ Samples for laboratory analysis are to be collected:

A.

Where pathological alterations or sublurs raise doubts as to whether the carcass or the offal have sufficient qualities to make them food;

B.

Where the presence of prohibited substances or substances in concentrations exceeding limit values or tolerance values is suspected;

C.

For the diagnosis of animal diseases and zoonoses;

D.

As part of the general survey controls.

² Samples for the trichinella research examination must be taken from all carcasses of the following animals:

A.

Animals of the equine species

B.

Domestic swine;

C.

Wild boars;

D.

Bear;

E.

Ragondins.

³ The FVO issues technical guidelines on the sampling and examination of trichinella in meat and on the microbiological examination of meat.

⁴ At the request of the establishment, the cantonal veterinarian may authorise the official veterinarian to renounce the examination of the research of trichinella in domestic pigs. ¹

⁵ Only the official veterinarians in the low-capacity establishments may be entitled to waive this examination; the clearance is valid until revocation. ²

⁶ The establishment is required to inform the consignees of the pig meat from its slaughtering that the meat and preparations and meat products of its origin are intended only for the national market. It shall maintain a register of consignees of pig meat from its slaughterings. ³

¹ At the end of the control of meat, the official veterinarian shall declare the consumption of the carcasses and the meat offal which is unrestricted to the use as food and:

A.

From an animal:

1.

Slaughtered in a slaughterhouse within the meaning of s. 8,

2.

Subject to inspection prior to slaughter if such control is prescribed,

3.

Subject to full meat control, and

B.

Which satisfy the other provisions of the legislation on foodstuffs.

² Carcasses are in all cases unfit for consumption when they can pose a risk to human health and animal health.

¹ The official veterinarian will sequester the carcass and, if necessary, the parties that correspond to it when it cannot decide on the spot if they are fit for consumption.

² Where a danger to health is not to be excluded, it shall order their conservation under conditions that provide all the security guarantees.

¹ The DFI shall lay down the conditions under which the official veterinarian must challenge the carcasses and the parts thereof following the observations made during the inspection of the meat.

² In the event of disputes, the official veterinarian decides:

A.

Which parts of the carcass are suitable for consumption;

B.

If the carcass or offal is to be subjected to treatment, including freezing, before being declared suitable for consumption;

C.

If the carcass or parts thereof are unfit for consumption and shall be disposed of as animal by-products.

³ The processing or cutting of unfit parts must be done at the slaughterhouse.

⁴ Upon request, the official veterinarian may permit the processing or cutting of unfit parts in a cutting shop. It shall then inform the official control bodies of this workshop. The latter decide whether the carcass and the parts are suitable for consumption.

⁵ If the blood or other offal of several animals was collected in the same collecting receptacle before the end of the control of the meat and the carcass of one of those animals was disputed and declared unfit for consumption, the total contents of the Container shall be declared unfit for consumption.

¹ The decision to challenge, with the reasons therefor, shall be notified without delay to the representative of the establishment for the owner of the carcass.

² For whole carcasses, the notification of decision shall always be in writing; for the offal, a written notification shall be required only if the representative of the establishment requests it on the spot.

³ The last holder of the animal may also require a written notification.

If the owner readily accepts the decision, the carcass and the unfit for consumption can be disposed of without delay as animal by-products.

¹ The carcass shall be kept under conditions providing all the security guarantees until the expiry of the opposition period or, in the case of opposition, until the conclusion of the proceedings.

² The official veterinarian decides which parts must also be kept. The owner may require all parties to be retained.

¹ Where disputes arising from inspection prior to slaughter or in the control of meat are due to non-conformities in the herd of origin or on the hunting grounds, they shall be reported to the veterinarian by the Official veterinarian. If the animals come from outside Canada, the official veterinarian must report challenges to OSAV; the latter takes the necessary action. ¹

² The competent cantonal authority may order, if necessary:

A.

The holder is no longer authorized to deliver animals until such non-conformities are corrected;

B.

Samples are taken from the herd of origin on animals and on substances that may be the source of foreign substances in the meat.

³ Additional controls should be ordered if statements and information relating to the food chain arouse suspicions of compliance with the facts.

⁴ In the event of non-compliance with the provisions relating to the registration, identification and movement of animals with onglons, art. 15 of the Ordinance of 27 June 1995 on Epizooties ² Is applicable.

¹ The establishment must comply with the instructions of the meat control bodies and ensure that the control of the animals before the slaughter and the control of the meat can be carried out under appropriate conditions.

² In particular, it must:

A. ¹

Communicate each week to the official veterinarian the program with scheduled slaughter hours and the number of animals expected and announce the day before major program changes;

B.

Make available to the official veterinarian accompanying documents and other health declarations to enable it to become aware of it in anticipation of the control of animals before slaughter;

C.

Mark each carcass in such a way that it can undoubtedly be attributed to the animal delivered;

D.

To have or mark until the end of the control of meat the parts to be checked so that their belonging to the carcasses of origin is not in doubt;

E.

Ensure that carcasses and parts of an animal do not come into contact with parts of other animals before the end of meat control;

F.

Notify the official veterinarian of any alterations of the carcasses and parts thereof found by its staff;

G.

Leave the carcass and parts subject to the control of the meat at the slaughterhouse until the end of the control;

H.

Assist in the monitoring of carcasses and parts thereof, including sampling sampling;

I.

Ensure that carcasses and disputed parts are kept apart without delay and kept in the rules.

³ The DFI determines the form in which the carcasses and the parts corresponding to them are to be presented to the meat control.

⁴ If the control of meat is not compulsory, the establishment must itself control the foodstuffs produced and eliminate them if they do not comply with the provisions.

The establishment must retain for three years twice the results of analyses, information on the food chain, accompanying documents, health declarations and administered treatments, and decisions.

The DFI sets out the form and contents of the forms and stamps.

¹ The canton shall lay down the powers of the official veterinarian and the official auxiliary to the control of animals before slaughter and the control of meat. ¹

² The provisions of Art. 62 of the Ordinance of 23 November 2005 on foodstuffs and common objects ² Concerning the accreditation of inspections shall not apply to the implementing bodies referred to in para. 1.

The supervisory bodies must be independent of the establishments in which they carry out their checks. They must recuse themselves when they are in one of the situations set out in s. 10 of the Federal Act of 20 December 1968 on administrative procedure ¹ .

In slaughterhouses of poultry and rabbits, the competent cantonal authority may authorise the staff of the establishment to take part in the tasks of the official assistants assigned to the control of animals before slaughter and control of the Meat (art. 57), provided that: ¹

A.

The establishment has successfully implemented good hygiene practices and HACCP procedures for at least 12 months;

B. ²

That this staff have successfully completed the official training auxiliary to the control of animals prior to slaughter and control of meat;

C.

Separation of responsibilities for production and control;

D.

The establishment has internationally recognized certification; and

E.

That the establishment guarantees compliance with the provisions of the legislation on foodstuffs.

² At least one official veterinarian must be present throughout the slaughter process. ³

¹ The competent cantonal authority may allow persons paid by the establishment to carry out official samples and tests on animals.

² Official veterinarians train these individuals and provide direction and oversight of their activities. They may temporarily withdraw their permission if tests and samples are not carried out in a prescribed manner.

The supervisory bodies shall be paid by the canton or by the municipality.

¹ The canton refers to laboratories which can carry out analyses in the context of animal control prior to slaughter and the control of meat.

² The official laboratories and the private laboratories responsible for conducting official analyses must be managed, evaluated and accredited according to the European standard EN ISO/IEC 17025 on the " General requirements concerning the competence of the Calibration and testing laboratories " ¹ .

³ The accreditation and evaluation of testing laboratories is governed by the order of 17 June 1996 on accreditation and designation ² .

After hearing the cantonal execution authorities, the FVO establishes a multi-annual national control plan in cooperation with the Federal Office for Agriculture (OFAG).

¹ After hearing the cantonal authorities and the Directorate-General for Customs, the FVO establishes contingency plans for crisis management with the OFAG. These plans include information on: ¹

A.

The official services and the organisations to be involved;

B.

Their respective tasks in the event of crisis;

C.

Procedures for the exchange of information between official services and organisations involved in crisis management.

² Where necessary, contingency plans must be adapted, in particular in the case of reorganisation of the competent authorities or on the basis of the results of crisis preparedness exercises.

Within the limits set by the objectives of this Ordinance, the FVO may allow the implementation of pilot projects to test new methods for animal, meat and plant hygiene controls.

¹ The cantonal veterinarian is the person designated by the canton as defined in Art. 40, para. 5 of the Food Act of 9 October 1992 ¹ .

² He is the hierarchical superior of official veterinarians at the technical level.

¹ One of the tasks of the cantonal veterinarian is:

A.

Advising official veterinarians and monitoring their activities;

B.

Inspecting slaughterhouses, where appropriate, cutting, processing, cold storage and other storage facilities;

C.

To monitor good hygiene practices and HACCP procedures in slaughterhouses and, where appropriate, in cutting and processing establishments, refrigerated warehouses and other warehouses;

D.

Lead the official veterinarian teams in the larger institutions;

E.

To coordinate control in the herds of animals.

² It checks against risks, but at least once a year, if the institutions:

A.

Comply with the charges set out in the authorization to operate;

B.

Fully maintain facilities and equipment;

C. ¹

...

³ The nature and intensity of the monitoring of each abattoir depends on the risk analysis. In the risk analysis, account is taken of:

A.

The risks inherent in the slaughterhouse for human health and animal health;

B.

The nature and volume of the culls;

C.

A history of the slaughterhouse in terms of compliance with the food law.

¹ The canton shall establish for each slaughterhouse the necessary complement of official veterinarians and substitutes. ¹

² In fixing the number of supervisory bodies in a slaughterhouse, the canton takes account of:

A.

Slaughter cadences and the length of time required by the control before slaughter and the control of meat;

B. ²

The time required for official veterinarian breaks;

C.

The interest of the institution in ensuring that the conduct of operations is not delayed;

D.

Hours of attendance prescribed during the slaughter.

³ The canton may also establish official assistants assigned to the control of animals ³ Before slaughter and control of meat. They work according to the instructions of the official veterinarians. ⁴

¹ Official veterinarians: ²

A.

Control and control animals prior to slaughter and control of meat;

B.

Take samples and analyze them themselves or transmit them to a laboratory designated by the canton;

C.

Monitor the hygiene of slaughter and order the correction of non-compliance;

D.

Order the reduction or interruption of the slaughter process if a good progress in the control of meat is no longer possible or if significant non-compliance with hygiene is detected and other measures are not sufficient To avoid non-compliance;

E.

Monitor the disposal of animal by-products, including specified risk material;

F.

Address the prescribed notifications to the competent cantonal authorities;

G.

Verify the related attestations:

1.

The slaughter of injured animals,

2.

Control of dead game,

3.

Control of animals before slaughter, when such control has been carried out in the herd of origin;

H.

Verify the measures taken by the institution in question:

1.

Protection of animals,

2.

Slaughter hygiene,

3.

Elimination of animal by-products.

² They must be present throughout the duration of the control of the animals before slaughter and the control of the meat.

³ In case of suspicion, they may carry out additional checks and examinations.

¹ Official assistants assigned to the control of animals prior to slaughter and the control of meat shall be entitled: ²

A.

Verify good hygiene practices and HACCP procedures in a particular slaughterhouse;

B.

To submit to a first examination the animals before slaughter;

C.

To carry out the prescribed checks on pigs, domestic poultry, domestic rabbits, game birds and runners, when the inspection prior to slaughter has already been carried out in the herd of origin;

D.

To carry out the control of meat, if the control of the animals before slaughter has not given rise to major disputes.

² In the control of meat, official assistants assigned to the control of animals prior to slaughter and the control of meat may make a final decision only in the absence of disputes or only in the event of the following: ³

A.

Localized tumours, cysts and abscesses;

B.

Connective tissue adhesion, without suppuration or sweating;

C.

Harmless parasites for the consumer (such as moats or pulmonary worms);

D.

White macular kidneys, liver induration, chronic pockets of pneumonia and pleurisy, atelectaic foci of the lung;

E.

Lungs soiled by scauding or aspirated fodder;

F.

Localized actinomycose

G.

Malformations without alteration of meat;

H.

Fresh muscular wounds and recent fractures;

I.

Localized souiling.

³ In some cases, as far as domestic rabbits or domestic poultry are concerned, inspectors of non-veterinary meat may also declare unfit for consumption of whole carcasses.

¹ As for the slaughterhouse, the official veterinarian checks regularly and according to the risks:

A.

That procedures for good hygiene practice are continuously applied to:

1.

Verification of health declarations,

2.

The design and maintenance of premises and equipment,

3.

Pre-operational, operational and post-operational hygiene of slaughter,

4.

The hygiene of staff and the training of staff in hygiene and working procedures,

5.

The control of unwanted animals,

6.

Monitoring water quality,

7.

Temperature control;

B.

HACCP procedures are applied on a permanent and correct basis and that the meat can be guaranteed to the extent possible:

1.

Do not show faecal or other contamination,

2.

Do not contain specified risk material

3.

Do not exceed the limit values or the hygiene tolerance values in the slaughterhouse,

4.

Do not present physical risks such as foreign bodies.

² The results of the controls must be recorded and evaluated. When controlling hygiene, the results of self-control and documented systems, such as certifications, must be taken into account.

¹ The cantonal authority may charge the official veterinarian:

A.

Regularly monitor cutting and processing establishments, refrigerated warehouses and other warehouses, as well as meat transport;

B.

Monitor the skin and weighing of slaughtered animals;

C.

To carry out tasks relating to the enforcement of animal welfare legislation and animal diseases.

² In particular cases, the cantonal veterinarian may charge the official veterinarian: ¹

A.

Taking samples for monitoring analyses;

B.

Carry out checks in the herd of origin;

C.

To carry out investigations in slaughterhouses under the legislation on animal protection and animal diseases.

³ The tasks referred to in paras. 1 and 2 shall not interfere with the control of animals before slaughter and the control of meat.

¹ The official veterinarian must record in writing the results of the control of the animals before slaughter, the results of the control of the meat and the other controls carried out. It makes it a statistic and draws up a general report each year for the attention of the cantonal veterinarian. ¹

² The results of the control of animals prior to slaughter and control of meat must be transmitted in electronic form to the data bank on animal trafficking (O du 26 oct. 2011 on the BDTA ² ) Indicating the establishment number (BDTA number). The FVO issues a technical directive on the data to be transmitted and the nature and frequency of their transmission. ³

³ The exhibits referred to in para. 1 must be kept for three calendar years.

¹ The official veterinarian shall notify the cantonal veterinarian when he: ¹

A.

Shows an exceedance of maximum drug concentrations;

B.

Suspect the administration of prohibited substances;

C.

Fears that human or animal health may be endangered by micro-organisms or parasites;

D.

Suspect that the consumer is being deceived.

² The official veterinarian shall notify the competent cantonal authority of the infringements of the laws on foodstuffs, the protection of animals and animal diseases.

¹ The cantonal veterinarian shall submit to the FVO no later than 15 February each year a summary of the general reports drawn up by the supervisory bodies on their activity in the previous year. ¹

² The use of prohibited substances and the exceedance of limit values found in the control of meat must be notified to the FVO by the cantonal veterinarian: ²

A.

There is an acute health hazard;

B.

If the meat has been given to an unknown number of consumers or if the health of the population of several cantons is endangered.

³ The supervising veterinarian shall make available to the FVO on request: ³

A.

Reports of the supervisory bodies;

B.

Results of laboratory analyses;

C.

The results of investigations carried out in herds of origin of animals;

D. ⁴

The authorizations referred to in s. 8;

E.

Health declarations.

⁴ The supervising veterinarian transmits this data to the cantonal veterinary office for input into the information system for the performance data of the public veterinary service (ASAN) referred to in the order of 6 June 2014 concerning the systems Information from the public veterinary service ⁵ . ⁶