Key Benefits:
On 23 November 2005 (State on 21 October 2014)
The Federal Department of the Interior (DFI) 1 ,
Having regard to art. 4, para. 4, 6, para. 5, 17, para. 5, 27, para. 4, 30, para. 2, 34, para. 1, 39, para. 3 and 41 of the order of 23 November 2005 concerning the slaughter of animals and the control of meat 2 , given art. 303 of the Ordinance of 27 June 1995 on Epizooties 3 , 4
Stops:
The slaughterhouses must meet the requirements set out in Annex 1.
1 Repealed by c. II 3 of the O of 16 May 2007, with effect from 1 Er Jul. 2007 ( RO 2007 2711 ).
1 Every person who practices the slaughter of animals shall submit to the control of meat the carcasses and parts of the carcass to be checked in accordance with Annex 5.
2 The organs must be presented with the corresponding lymph nodes when the lymph nodes are subjected to control.
3 For gastronomic specialities, the official veterinarian 1 May authorise cases in case of derogations from the presentation method.
1 New expression according to c. 3 of Annex 2 to the O of 24 January 2007 (Training in the Public Veterinary Service), in force since 1 Er April 2007 ( RO 2007 561 ). This mod has been taken into account. Throughout the text.
1 The official veterinarian shall control the carcass and the parts thereof in accordance with the instructions in Annex 6.
2 If necessary, it broadens control, including:
3 Where this order does not prescribe a procedure, the official veterinarian shall apply scientifically recognised and tested methods of control, in particular those that are adopted at international level.
4 During monitoring, precautions must be taken to avoid contamination.
5 Where several official veterinarians participate in the control of the carcass and parts of an animal, all results deviating from the normal state shall be communicated to the person conducting the final assessment.
6 For gastronomic specialities, the official veterinarian may authorise derogations from the control procedures on a case-by-case basis. 1
1 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4811 ).
1 After examination of all relevant information and verification of the grounds of dispute provided for in Annex 7, the official veterinarian shall decide whether the carcasses and offal are suitable for consumption.
2 It can:
1 Safety is declared:
2 The safety stamp may also be affixed before the test results are available, if the official veterinarian ensures that the meat from the animal in question will be placed on the market only if the results are Satisfactory.
3 The safety stamp may be affixed to ink or by fire. The shape of the legend and the wording of the text are set out in Annex 9.
4 Only indelible colours, which are clearly visible and accepted by the Ordinance of 23 November 2005 on additives 2 Can be used for safety stamps and for all non-official markings.
1 New content according to the c. I of the O du DFI of 29 Oct. 2008, effective from 1 Er Jan 2009 ( RO 2008 5173 ).
2 [ RO 2005 6191 . RO 2007 2977 art. 7]. See currently O of June 22, 2007 (RS 817.022.31 ).
1 In the slaughterhouses where the work is carried out on the chain, the establishment must adjust the pace so that for each carcass and the parts that match the time available for the control of the meat is at least:
| A. |
For bovine animals over six weeks old: |
4 minutes; |
|
| B. |
For bovine animals under six weeks of age: |
2 minutes; |
|
| C. |
For ovine and caprine animals: |
1 minute; |
|
| D. |
For animals of the porcine species (without sample collection for the research examination of trichinella): |
1 minute; |
|
| E. |
For animals of the equine species (without sampling for the trichinella research examination): |
4 minutes; |
|
| F. |
For any other beef cattle: |
2 minutes; |
|
| G. |
For hares and game birds: |
1 minute; |
|
| H. |
For other game (without sample collection for the trichinella research examination): |
2 minutes; |
|
| I. |
For domestic poultry and domestic rabbits: |
2.5 sec. |
2 The time periods referred to in para. 1 are valid for the control of carcasses and parts without major disputes and in favourable operating and staffing conditions.
1 A microbiological analysis shall be ordered when pathological lesions or strillings of the carcass or parts thereof render the decision on safety uncertain, including:
2 Microbiological testing is not required if the carcass is to be removed as an animal by-product for one of the grounds of challenge set out in Schedule 7.
3 The microbiological analysis of the meat must be considered as one of the elements of Annex 7 which must be taken into account in deciding on the use of the carcass. The favourable result of microbiological analysis alone is not sufficient to declare a carcass suitable for consumption.
The following forms must be used:
1 Notwithstanding s. 9, para. 1, let. A and b, and annexes 5, c. 1 and 2, and 6, c. 1 and 2, the age limit for bovine animals is set at 6 months until 31 December 2006.
2 Until December 31, 2006, at the place of the safety stamp (Schedule 9), the meat control legend may be stamped according to the model set out in Schedule 5 of the Meat Control Order of March 3, 1995. 1 .
1 [RO 1995 1703]
This order shall enter into force on 1 Er January 2006.
(art. 1)
1 The slaughter facility and the premises where the carcasses, offal and unpacked meat are stored shall be equipped with:
2 Soils, walls and ceilings should be easy to clean and disinfect.
3 The requirements of para. 1 shall apply by analogy to the corridors used for the movement of unpacked carcasses and offal. Corridors should not be used as a storage location.
4 Any building insulation materials should be immeasurable and odourless. They must be protected so that they cannot be damaged during cleaning.
5 Doors, edges and window frames, pipes and other construction elements must also be coated with a washable, clear, smooth, resistant and waterproof coating. They must be constructed in such a way as to minimize deposits of dirt and dirt.
1 The supply of cold drinking water and drinking water or drinking water vapour must be guaranteed in all premises where the processing of carcasses and offal is carried out.
2 Non-potable water may be used only where it is not likely to come into contact with carcasses and offal, p. Ex. For the production of steam for technical purposes, firefighting or cooling of refrigeration aggregates. Non-potable water pipes shall be specially marked.
The premises must be lit, either by daylight or by artificial light. The minimum light intensity shall be as follows:
| Lux |
|||
| A. |
In the work space |
220 |
|
| B. |
In the refrigeration and freezing premises |
110 |
|
| C. |
In stabulation premises |
110 |
|
| D. |
At stations where the control of animals is carried out before slaughter and the control of meat |
540 |
|
| E. |
In the health stabulation room, in the sanitary refrigeration room or in the corresponding sectors |
220 |
The premises must have adequate ventilation. If necessary, they will be equipped with an exhaust system.
Refrigeration and freezing facilities must also be equipped with:
1 A hand cleaning device must be installed in the vicinity of each workstation.
2 This device shall be provided:
Near workstations must be suitable for cleaning tools that have come into contact with carcasses and offal, including knives and saws, and, for disinfection, hot water of a temperature At least 82 ° C or another system having an equivalent effect.
1 The facilities and tools (cutting tables, detachable cutting trays, containers, conveyor belts, saws, etc.) must be provided with smooth surfaces, easy to clean and disinfect where they come into contact with the Carcasses and offal.
2 The facilities and tools shall be used in such a way that carcasses and offal do not come into contact with the soil or with the walls or with the doors or elements of construction.
3 Galvanized surfaces are allowed only if the carcasses and offal do not come into contact with them.
4 Wood can only be used in premises where carcasses and offal are packed.
1 Each abattoir must have fully hygienic facilities for the disposal of solid and liquid animal by-products.
2 Premises, receptacles, pipes and evacuation systems shall be arranged in such a way that the animal by-products do not soothe carcasses or offal.
3 To collect animal by-products, the following will be available:
4 Containers and premises intended to receive animal by-products must be able to be locked in order to prevent unauthorised persons from accessing them. These by-products must be refrigerated if they are not removed daily. Their identification shall be governed by Annex 4, c. 11, of the order of 25 May 2011 concerning the disposal of animal by-products 1 2 .
5 A closed location within the slaughterhouse will be used to store the waste of the metabolism (manure, contents of the panse, stomach, intestines) when the waste is not removed daily. This location shall be arranged so that carcasses and offal are not adversely affected. It should be drained and protected from birds and unwanted animals.
1 In order to separate the solids from the waste water, the slaughterhouses must have either equipment for pre-cleaning the waste water (flotation or filtering system) or for the disposal of water from the water on the ground. Grids with openings not exceeding 1 cm 2 .
2 Solids must be disposed of in accordance with the order of 25 May 2011 concerning the disposal of animal by-products 3 .
1 Facilities such as walls, fences or gates must be able to prevent unauthorized persons from having access to the slaughterhouse.
2 Two cleaning and disinfection facilities will have to be located in the enclosure or in an easily accessible location:
3 The transfer of animals and meat requires the following separate facilities:
1 In a large establishment, separate premises are required for:
2 Separate, refrigerated premises must be available for the reception and storage of uncounted or unspoiled game.
3 The transactions referred to in para. 1, let. B, c and d may be separated into space or time.
1 Staff must have locker rooms, hand cleaning devices, showers and toilets.
2 The premises shall be equipped with:
3 The washroom should not communicate directly with the workplace or with the warehouses.
4 A particular locale or location shall be reserved for cleaning of aprons and boots in the slaughterhouse.
1 A low-capacity facility must have the following facilities and facilities:
2 The premises mentioned in para. 1, let. B, c and d, may also be located outside the slaughterhouse.
3 The ground surface of the slaughterhouse shall be 25 m 2 At least in any new construction. The distance between the walls shall be at least 3.5 m.
Ramps, waiting areas, stabulation rooms and corridors of supply must be filled:
1 Premises or locations separated by a bulkhead are required:
2 Where more than one slaughter chain operates in the same room, adequate separation must be ensured to avoid cross-contamination. Operations must be separated into space or time.
3 If in the premises where the scald, removal, scraping and burning of pigs, animals of other animal species are slaughtered at the same time, the location used for such operations shall be separated:
4 The competent cantonal authority may authorise the discharge and cleaning of the stomachs and intestines to be carried out in the same premises as the slaughter with a separation of the latter over time.
1 A reception grid must be installed at the location where the adult animals of the bovine species fall after being stunned.
2 A conveyor will transport the carcasses to the workstations after dizziness and bleeding, and then to the refrigeration unit.
1 The following premises and facilities will be used to carry out official controls and measures:
2 If the slaughtering of sick or suspected sick animals cannot be carried out in slaughterhouses specially designed for that purpose or carried out at other times than the ordinary slaughtering, it is necessary to provide for a sanitary slaughter room.
3 Meat control stations shall be filled:
A particular locale or location is required for the emptying of stomachs and intestines.
The following installations are required:
1 In large poultry slaughterhouses, the following activities must be carried out in a local poultry slaughterhouse:
2 Carcasses shall be driven by reduced openings allowing their passage from one room to another and their arrival at the slaughter room. Other crossings between these premises shall be equipped with automatic closing doors.
3 Persons dealing with live poultry or feather must have a separate cloakroom and washroom from those of other employees.
4 Key-locking facilities should be provided for the cold storage of sequestrated meats.
1 RS 916.441.22
2 The reference was adapted pursuant to s. 12 al. 2 of the June 18, 2004 LF on Official Publications (RS 170.512 ).
3 The reference was adapted pursuant to s. 12 al. 2 of the June 18, 2004 LF on Official Publications (RS 170.512 ).
(art. 2)
1 Repealed by c. II 3 of the O of 16 May 2007, with effect from 1 Er Jul. 2007 ( RO 2007 2711 ).
(art. 3)
1 Persons employed in slaughtering operations or in the presence of unpackaged carcasses and offal shall:
2 It is forbidden to eat, drink and smoke in areas reserved for work.
3 These requirements shall apply mutatis mutandis to visitors to slaughterhouses.
1 The facilities and tools shall be reserved for activities relating to the slaughter and processing of carcasses and offal.
2 Soils, walls and platforms should not come into contact with carcasses and offal.
3 Containers containing carcasses or offal shall not enter into contact with the soil.
4 Tools, such as knives, must be kept in a clean place.
5 The sharpening of the knives shall be carried out in a particular location.
1 Premises, with the exception of refrigeration and freezing facilities, facilities and tools must be cleaned and disinfected at the end of each work day; tools, including knives and saws, must also be cleaned and disinfected. Every time they have been soiled.
2 When the workstation has been heavily soiled by the slaughter of an animal or by potentially pathogenic materials, it must be thoroughly cleaned and if necessary disinfected before the work resumes.
3 When cleaning up facilities, tools and aprons, care must be taken not to debunk carcasses, offal or other foodstuffs.
1 Only activities relating to slaughter are permitted in the premises of a slaughterhouse.
2 In addition, the following:
3 The slaughter of animals of different species in the same slaughterhouse must be separated into space or time.
At the time of slaughter, the following shall be removed from the carcass:
1 Animals must be bled. When bleeding, the trachea and esophagus of the animals, except those of the non-mowed sheep, should be avoided.
2 Carcasses, with the exception of those of pigs, must be stripped. If the pigs are not stripped, they must be removed. The official veterinarian may allow derogations in special cases for gastronomic specialities.
3 At the counting process, the meat must not be in contact
4 When counting, the lactating mothers should not be incised; the carcass should not be soiled with milk or colostrum.
5 Measures shall be taken to prevent the discharge of the digestive tract during the evisceration and to ensure that the evisceration is completed as soon as possible after stunning.
6 If they are intended for further processing as food:
7 The viscera of the abdominal cavity should be removed as soon as possible from the "clean" area of the slaughterhouse.
8 Carcasses must be free from faecal contamination. Any visible contamination must be removed by the trimming.
9 The contamination of the meat by the scauding water must be avoided. Swine carcasses should be heated with potable water.
10 If a slaughterhouse does not have a sanitary slaughter facility, the premises used for the sanitary slaughter shall be cleaned and disinfected after each use.
1 Carcasses and offal shall not be:
2 Carcasses, with the exception of pig carcasses, must not be ticked before the meat is checked.
1 Containers used for delivery of live animals to the slaughterhouse must be made of corrosion-resistant materials, easy to clean and disinfect; immediately after unloading and if necessary before each reuse, they must Be cleaned, washed and disinfected.
2 The intestine must be removed so as not to sow the carcass. It must be eliminated as soon as possible from the "clean" part of the slaughterhouse.
3 After the evisceration and control of meat, the slaughtered animals shall be cleaned and refrigerated as soon as possible until a temperature not exceeding 4 ° C, unless the cutting is hot.
4 When carcasses are subjected to a refrigeration process by immersion, all precautions must be taken to avoid contamination, taking into account parameters such as carcass weight, temperature, volume, and Direction of water flow and cooling time. The equipment must be completely emptied, cleaned and disinfected whenever necessary and at least once a day.
1 Game should be bled as soon as possible after killing; stomachs and intestines should be removed. The stomachs and intestines of hares and game birds may be removed only in the processing establishment (slaughter) if this can be done without delay.
2 Refrigeration shall commence within a reasonable period of time following the killing and shall reach in all meat a temperature not exceeding 7 ° C, 4 ° C in the case of hares and game birds. All amunts are prohibited during transport to the processing facility. If weather conditions permit, active refrigeration is not necessary.
3 When a search for trichinella is prescribed, the head (except fenders) and the diaphragm must accompany the body and be presented to the official veterinarian.
1 If they are intended for a large establishment, the removed body and viscera should be examined as soon as possible after killing in accordance with s. 21 of the order of 23 November 2005 concerning the slaughter of animals and the control of meat. Attention must be paid to the abnormal characteristics observed prior to the killing, which were found during the examination or suspected of contamination of the environment.
2 A certificate (Annex 14) shall be issued at the end of the examination.
3 Game must be transported to the slaughterhouse as follows:
4 The game delivered to the slaughterhouse must be presented to the official veterinarian.
1 The surfaces, equipment and equipment with which the fish come into contact must be made of a suitable material resistant to corrosion, smooth and easy to clean. The coating must be solid and non-toxic.
2 As soon as possible after leaving the water, fish must be protected from contamination and protected from the effects of the sun or any other heat source. When washed, water must be clean.
3 Fish must be handled and stored in such a way that they are not bruised or otherwise damaged.
4 Fish that are not kept alive must be refrigerated as soon as possible with ice obtained from drinking water. However, when refrigeration is not possible immediately after capture, the fish must be landed as soon as possible and be refrigerated in appropriate premises.
5 Fish must be etched and/or eviscerated as soon as possible after capture and hygienic. After that, they must be washed immediately and thoroughly with clean water. In this case, the viscera and parts which may constitute a danger to the health of the human being must be removed as soon as possible and kept away from products intended for human consumption.
6 Anyone who presents fish must examine them or visually examine them for the presence of parasites. Fish with subcutaneous or marked muscle parasitism or parasites transmissible to humans cannot be returned for use as food.
1 The slaughterhouses in which frogs are prepared must have a room for the storage and washing of live frogs, their slaughter and their bleeding. Frogs and snails must be taken alive to a facility equipped for treatment and to be put to death. Otherwise, they are unfit for consumption.
2 After the killing, the hepatopancreas of the snails must be removed and should not be returned as a food.
3 Immediately after preparation, the frog thighs must be thoroughly washed with current drinking water and then refrigerated without delay at a temperature approaching that of melting, frozen or transformed ice.
4 Shellfish, molluscs, echinoderms and live tunicates delivered directly to the consumer must be maintained at a temperature that does not affect the viability and safety characteristics of the food.
5 For the rest, crustaceans, molluscs, echinoderms and tunicates are subject to the regulations of the c. 3.3.
1 Update as per c. II al. 1 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 ( RO 2008 5173 ).
2 RS 817.190.4
(art. 4)
1 When controlling animals prior to slaughter, check the following:
2 In addition to the control of animals prior to slaughter, the official veterinarian must carry out a clinical examination of all animals which the slaughterhouse staff or the official auxiliary has ruled out.
3 The quality control systems of livestock units which refer to clearly identified animals may be taken into account.
4 Where control of animals prior to slaughter has been carried out in the herd of origin and when the overall examination and control of the health declaration (Annex 13) does not make any particular suspicion, no additional checks shall be carried out Required.
1 Following the results of the control of animals before slaughter, the official veterinarian may order that an animal:
2 Horses can be slaughtered even in the absence of a sanitary declaration. However, the latter must be presented after the fact to the official veterinarian. If not, the carcass and offal shall be declared unfit for consumption. These requirements also apply in the case of slaughter of horses outside the slaughterhouse.
1 Update as per c. 3 of Annex 2 to the O of 24 January 2007 (Training in the Public Veterinary Service), in force since 1 Er April 2007 ( RO 2007 561 ).
(art. 5, para. 1)
| 1 |
Bovine animals older than six weeks |
| 1.1 |
The carcass shall be presented as follows: |
| 1.1.1 |
The carcass: without the head, stripped, completely eviscerated, the limbs cut above the barrel ( Metacarblade bone And Metatarnasty bone ), without the tail; half-carcasses, quarters or six pieces; |
| 1.1.2 |
The head: stripped, tongue thawed to allow visual examination of the mucosa of the mouth and back-butt; for animals of a dead weight equal to or less than 150 kg, the count of the head and the release of the tongue are not Not necessary; |
| 1.1.3 |
The snout, if it was detached from the head; |
| 1.1.4 |
Tail: with the corresponding muscles; |
| 1.1.5 |
Trachea and esophagus, lung, unopened pericardium, unopened heart and diaphragm; |
| 1.1.6 |
The liver; |
| 1.1.7 |
Spleen; |
| 1.1.8 |
Kidneys: released from their capsule and greasy envelope; |
| 1.1.9 |
Pre-stomachs and stomachs with the mesenter; |
| 1.1.10 |
The intestine with the mesenteric and the; |
| 1.1.11 |
Mamelle: not stripped in the region of lactiferous sinuses; |
| 1.1.12 |
Female genital organs. |
| 1.1.13 |
Feet, if they are intended to be used as food. |
| 1.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 1.2.1 |
Blood; |
| 1.2.2 |
Eyes (only in animals up to 12 months), eyelids, external hearing ducts; |
| 1.2.3 |
Skin; |
| 1.2.4 |
Horns; |
| 1.2.5 |
Feet if they are not intended for use as food; |
| 1.2.6 |
Spinal cord and dura mater (Dura mater) ; |
| 1.2.7 |
Thymus; |
| 1.2.8 |
Gall bladder; |
| 1.2.9 |
The mother, if not intended for use as a food; |
| 1.2.10 |
Male genital organs. |
| 2 |
Bovine animals under six weeks of age |
| 2.1 |
The carcass shall be presented as follows: |
| 2.1.1 |
The carcass: without the head, stripped, eviscerated, with or without the kidneys and their fatty envelope, the limbs cut above the barrel ( Metacarblade bone And Metatarnasty bone ), without the tail; in half-carcasses; |
| 2.1.2 |
The head: stripped or not; |
| 2.1.3 |
Tail: with the corresponding muscles; |
| 2.1.4 |
Feet, if they are intended for use as food; |
| 2.1.5 |
Trachea and esophagus, lung, unopened pericardium and diaphragm; |
| 2.1.6 |
Thymus; |
| 2.1.7 |
The liver; |
| 2.1.8 |
Spleen; |
| 2.1.9 |
Kidneys: released from their capsule and greasy envelope; |
| 2.1.10 |
Pre-stomachs and stomachs with the mesenter; |
| 2.1.11 |
The intestine with the mesenteric and anus. |
| 2.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 2.2.1 |
Blood; |
| 2.2.2 |
Eyes, eyelids, external hearing ducts; |
| 2.2.3 |
Skin; |
| 2.2.4 |
Feet if they are not intended for use as food; |
| 2.2.5 |
Spinal Cord |
| 2.2.6 |
Gall bladder; |
| 2.2.7 |
Male and female genital organs. |
| 3 |
Animals of sheep and goats, game animals with onglons, other beef cattle (not cited in c. 1, 2, 4 and 5) |
| 3.1 |
The carcass shall be presented as follows: |
| 3.1.1 |
Carcass: without head or head when animals are less than 12 months old (if the head remains in the carcass: without eyes, eyelids, external hearing ducts), stripped, eviscerated, with or without the kidneys released from them Capsule and their greasy envelope, the limbs cut above the barrel ( Metacarblade bone And Metatars A The ), with or without the tail; not split or half-carcasses; |
| 3.1.2 |
The head: if separated from the carcass, stripped or not; with eyes if the animals are older than 12 months; |
| 3.1.3 |
Where appropriate the tail; |
| 3.1.4 |
Trachea and esophagus, non-blown lung, unopened heart and diaphragm; |
| 3.1.5 |
The liver; |
| 3.1.6 |
Spleen; |
| 3.1.7 |
Kidneys: released from their capsule and fatty envelope if removed from the carcass; |
| 3.1.8 |
Pre-stomachs and stomachs with the mesenter; |
| 3.1.9 |
The intestine with the mesenteric and the; |
| 3.1.10 |
The mother of adult females; |
| 3.1.11 |
Female genital organs. |
| 3.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 3.2.1 |
Blood; |
| 3.2.2 |
Eyes of animals less than 12 months of age, eyelids, external hearing ducts; |
| 3.2.3 |
Skin; |
| 3.2.4 |
Horns or antlers; |
| 3.2.5 |
Feet; |
| 3.2.6 |
Spinal Cord |
| 3.2.7 |
Gall bladder; |
| 3.2.8 |
The mother if it is not intended for use as a food; |
| 3.2.9 |
Male genital organs. |
| 4 |
Swine Animals |
| 4.1 |
The carcass shall be presented as follows: |
| 4.1.1 |
The carcass: with or without the head, eviscerated, with or without the kidneys excavated from their capsule and greasy coat, depiled or without the seine, without the fingernails, with the tail; in half-carcasses, quarters or in six pieces; the sows: without the Mamelles; adult truths and verrats: members cut above the barrel ( Metacarblade bone And Os A Tardirty ); |
| 4.1.2 |
The head: separated or not from the carcass, without eyes, eyelids, external hearing ducts; |
| 4.1.3 |
Trachea and esophagus, lung, unopened pericardium and diaphragm; |
| 4.1.4 |
The liver; |
| 4.1.5 |
Spleen; |
| 4.1.6 |
Kidneys: released from their capsule and greasy envelope; |
| 4.1.7 |
The stomach with the mesenter; |
| 4.1.8 |
The intestine with the mesenteric and the; |
| 4.1.9 |
Sow nipples; |
| 4.1.10 |
Female genital organs; |
| 4.1.11 |
The seine, if the stripping was carried out. |
| 4.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 4.2.1 |
Blood; |
| 4.2.2 |
Eyes, eyelids, external hearing ducts; |
| 4.2.3 |
Setae; |
| 4.2.4 |
Fingernails or feet of adult animals and sows; |
| 4.2.5 |
Spinal Cord |
| 4.2.6 |
Gall bladder; |
| 4.2.7 |
Male genital organs. |
| 4.2.8 |
Mothers of sows, if they are not intended to be used as food. |
| 5 |
Animals of the equine species |
| 5.1 |
The carcass shall be presented as follows: |
| 5.1.1 |
The carcass: stripped, without the head, completely eviscerated, the limbs cut above the barrel ( Metacarblade bone And Metatarnasty bone ), without the tail; half-carcasses, quarters or six pieces; |
| 5.1.2 |
The head: stripped, tongue thawed to allow visual examination of the mucosal lining of the mouth and back burrow; if applicable, split according to the median plane for a morve research examination; |
| 5.1.3 |
The tail with the corresponding muscles |
| 5.1.4 |
Split trachea, esophagus, lung, unopened pericardium and diaphragm; |
| 5.1.5 |
The liver; |
| 5.1.6 |
Spleen; |
| 5.1.7 |
Kidneys: released from their capsule and greasy envelope; |
| 5.1.8 |
The stomach with the mesenter; |
| 5.1.9 |
The intestine with the mesenteric and the; |
| 5.1.10 |
Mom; |
| 5.1.11 |
Female genital organs. |
| 5.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 5.2.1 |
Blood; |
| 5.2.2 |
Eyes; |
| 5.2.3 |
Skin; |
| 5.2.4 |
Mane of the mane; |
| 5.2.5 |
Feet; |
| 5.2.6 |
Spinal Cord |
| 5.2.7 |
Male genital organs. |
| 6 |
Domestic Poultry, Domestic Rabbits and Runners |
| 6.1 |
The carcass shall be presented as follows: |
| 6.1.1 |
Carcass: depleted/stripped and opened so as to be able to inspect viscera and body cavities. If the viscera have been removed from the carcass, they must remain attributable to the carcass of the carcass. |
| 6.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 6.2.1 |
Blood; |
| 6.2.2 |
The head; |
| 6.2.3 |
Skin/feathers |
| 6.2.4 |
Feet. |
| 7 |
Herbarium with the exception of game birds with onglons |
| 7.1 |
The carcass shall be presented as follows: |
| 7.1.1 |
Carcass: depleted/stripped and opened so as to be able to inspect viscera and body cavities. If the viscera have been removed from the carcass, they must remain attributable to the carcass of the carcass. If the official veterinarian so requires, the head and spinal column must be split. |
| 7.2 |
The following parts of the carcass may be removed prior to meat inspection: |
| 7.2.1 |
Blood; |
| 7.2.2 |
The head, except for the wild boar; |
| 7.2.3 |
Skin/feathers |
| 7.2.4 |
Feet; |
| 7.2.5 |
The viscera of the thoracic and abdominal cavity if a control has been carried out in accordance with s. 21 of the order of 23 November 2005 concerning the slaughter of animals and the control of meat. |
1 Update as per c. II of the O of the DFI of 15 Nov. 2006 ( RO 2006 4811 ), c. 3 of Annex 2 to the O of 24 Jan 2007 (Training in the Public Veterinary Service; (RO 2007 561) and c. II al. 1 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 (RO) 2008 5173).
(art. 6, para. 1)
| Anatomical parts |
To perform |
||
| 1 |
Bovine animals older than six weeks |
||
| 1.1 |
Head, snout |
Visual examination |
|
| Throat (mouth and back mouth mucosa) |
Visual examination |
||
| Submaxillary, retropharyngeal, and parotid lymph nodes (Lnn. Retropharynge A The, mandibulares and parotidei) |
Visual examination, incision |
||
| External masssters (M. Masseter) |
Visual examination, two large incisions parallel to the mandible |
||
| Internal masseters (M. Pterygoideus lat. And med.) |
Visual examination, a large incision |
||
| Language |
Clearance, visual examination, palpation |
||
| Pharyngeal lymphatic ring, tonsils |
Visual examination, ablation If the head of animals of a dead weight equal to or less than 150 kg is not stripped, but is intended for scauding and hair removal, it shall be subjected to careful visual examination. Further examination is not required if the examination of the carcass and other parts has not revealed any pathological alteration or presence of cysticerci. |
||
| 1.2 |
Lungs |
Visual examination, palpation, if the lungs are intended to be used as food: the trachea and the main bronchial ramifications must be opened longitudinally and the lungs incised in their terminal third Perpendicular to their large axis |
|
| Bronchial ganglia (Lnn. Bifurcationis, Lnn. Eparteri A (s) |
Visual examination, incision |
||
| Mediastinal ganglia (Lnn. Mediastinales) |
Visual examination, incision |
||
| Trachea |
Visual examination, if the lungs are intended to be used as food: longitudinal opening |
||
| Esophagus |
Visual examination |
||
| 1.3 |
Pericardium |
Opening, visual examination |
|
| Heart and blood |
Visual examination, large longitudinal incisions of the heart, opening of the two ventricles |
||
| 1.4 |
Diaphragm |
Visual examination |
|
| 1.5 |
Liver |
Visual examination, palpation, incision of the liver gastric surface (Facies visceralis) And the base of the Spigel lobe (The caud process A Tus) , empty the visible bile ducts; for animals of a dead weight equal to or less than 150 kg, the incisions of the liver are not necessary. |
|
| Retroliver ganglia (Lnn. Portales) |
Visual examination, incision |
||
| 1.6 |
Stomach and intestine |
Visual examination |
|
| Mesenteric lymph node mesenteric and mesenteric (Lnn. Gastrici, Lnn. Mesenterici craniales and Ca U Dales) |
Visual examination visual examination, palpation and if necessary incision |
||
| 1.7 |
Spleen |
Visual examination |
|
| 1.8 |
Kidneys |
Visual examination |
|
| 1.9 |
Hare |
Visual examination |
|
| Peritoneum |
Visual examination |
||
| 1.10 |
Genital organs (except the penis, if it has already been evacuated) |
Visual examination |
|
| 1.11 |
Mamelle and secretions |
||
| Cow disease: |
If the mother is intended to be used as a food: visual examination, each half of the mother is opened by a long and deep incision to the lactiferous sinuses |
||
| Mammary ganglia (Lnn. Supramammarii) Cow disease: |
If the mother is intended to be used as a food: visual examination, incision |
||
| 1.12 |
Muscle, adipose and connective tissue |
Visual examination |
|
| 1.13 |
Bones, joints, tendon ducts |
Visual examination |
|
| Spine surface of the spine |
Visual examination |
||
| 1.14 |
Spine surface of the spine |
Visual examination |
|
| 1.15 |
Feet |
If the feet are intended for use as food: visual examination |
|
| 2 |
Bovine animals under six weeks of age |
||
| 2.1 |
Head |
Visual examination |
|
| Throat (mouth and back mouth mucosa) |
Visual examination |
||
| Retropharyngeal lymph nodes (Lnn. Retropharyngeal) |
Visual examination, incision |
||
| Language |
Visual examination, palpation |
||
| Pharyngeal lymphatic ring, tonsils |
Visual examination, ablation If the head is not stripped, but is intended for shading and hair removal, it must be carefully examined visually. Further examination is not required if the examination of the carcass and other parts has not revealed any pathological damage. |
||
| 2.2 |
Lungs |
Visual examination, palpation if the lungs are intended to be used as food: the trachea and the main bronchial ramifications must be opened longitudinally and the lungs incised in their terminal third Perpendicular to their large axis |
|
| Bronchial ganglia (Lnn. Bifurcationis, Lnn. Eparteri A (s) |
Visual examination, incision |
||
| Mediastinal ganglia (Lnn. Mediastinales) |
Visual examination, incision |
||
| Trachea |
Visual examination if the lungs are intended to be used as food: longitudinal opening |
||
| Esophagus |
Visual examination |
||
| 2.3 |
Pericardium |
Opening, visual examination |
|
| Heart and blood |
Visual examination, longitudinal incisions of the heart, opening of two ventricles |
||
| 2.4 |
Diaphragm |
Visual examination |
|
| 2.5 |
Liver |
Visual examination, palpation, incision if necessary |
|
| Retroliver ganglia (Lnn. Portales) |
Visual examination, incision |
||
| 2.6 |
Stomach and intestine |
Visual examination |
|
| Mesenteric |
Visual examination |
||
| Stomach and mesenteric lymph nodes (Lnn. Gastrici, Lnn. Mesenterici craniales and Ca U Dales) |
Visual examination, palpation and if necessary incision |
||
| 2.7 |
Spleen |
Visual examination, palpation if necessary |
|
| 2.8 |
Kidneys |
Visual examination, if necessary incision of the kidneys and their lymph nodes (Lnn. Renales) |
|
| 2.9 |
Hare |
Visual examination |
|
| Peritoneum |
Visual examination |
||
| 2.10 |
Umbilical region |
Visual examination, palpation, incision in case of doubt |
|
| 2.11 |
Muscle, adipose and connective tissue |
Visual examination |
|
| 2.12 |
Bones, joints, tendon ducts |
Visual examination |
|
| 2.13 |
Tarsus joints |
Visual examination, incision in case of suspicion |
|
| 2.14 |
Spine surface of the spine |
Visual examination |
|
| 2.15 |
Feet |
If the feet are intended for use as food: visual examination |
|
| 3 |
Animals of sheep and goats, game animals with onglons, other beef cattle (not cited in c. 1, 2, 4 and 5) |
||
| 3.1 |
Head |
Visual examination (unless the head-including language and brain-is excluded from use as a food) |
|
| 3.2 |
Lungs |
Visual examination, palpation, incision |
|
| Bronchial ganglia (Lnn. Bifurcationis, Lnn. Eparteri A (s) |
Visual examination |
||
| Trachea |
Visual examination |
||
| Esophagus |
Visual examination |
||
| 3.3 |
Pericardium |
Visual examination, incision in case of doubt |
|
| Heart and blood |
Visual examination, incision of the heart in case of doubt |
||
| 3.4 |
Diaphragm |
Visual examination |
|
| 3.5 |
Liver |
Visual examination, palpation, incision of the liver gastric surface (L O Principalis bus) To examine bile ducts |
|
| Retroliver ganglia (Lnn. Portales) |
Visual examination, palpation |
||
| 3.6 |
Stomach and intestine |
Visual examination |
|
| Mesenteric lymph node mesenteric and mesenteric (Lnn. Gastrici, Lnn. Cranial and caudal mesenteres) |
Visual examination |
||
| 3.7 |
Spleen |
Visual examination |
|
| 3.8 |
Kidneys |
Visual examination |
|
| 3.9 |
Hare |
Visual examination |
|
| Peritoneum |
Visual examination |
||
| 3.10 |
Genital organs (except the penis, if it has already been evacuated) |
Visual examination |
|
| 3.11 |
Breast and lymph nodes in adult females |
If the mother is intended to be used as a food: visual examination |
|
| 3.12 |
Umbilical region in young animals |
Visual examination, palpation |
|
| 3.13 |
Muscle, adipose and connective tissue |
Visual examination |
|
| 3.14 |
Bones, joints, tendon ducts |
Visual examination |
|
| Spine surface of the spine |
Visual examination |
||
| 4 |
Swine Animals |
||
| 4.1 |
Head |
Visual examination |
|
| Throat |
Visual examination |
||
| Submaxillary lymph nodes (Lnn. Mandibulares) |
Incision, visual examination |
||
| 4.2 |
Lungs |
Visual examination, palpation, if the lungs are intended to be used as food: the trachea and the main bronchial ramifications must be opened longitudinally and the lungs incised in their terminal third Perpendicular to their large axis |
|
| Bronchial ganglia (Lnn. Bifurcationis and eparteriales) |
Visual examination, palpation |
||
| Mediastinal ganglia (Lnn. Mediastinales) |
Visual examination, palpation |
||
| Trachea |
Visual examination |
||
| Esophagus |
Visual examination |
||
| 4.3 |
Pericardium |
Opening, visual examination |
|
| Heart and blood |
Visual examination, longitudinal incisions of the heart, opening of two ventricles |
||
| 4.4 |
Diaphragm |
Visual examination |
|
| 4.5 |
Liver |
Visual examination, palpation |
|
| Retroliver and pancreatic ganglia (Lnn. Portales) |
Visual examination, palpation |
||
| 4.6 |
Stomach and intestine |
Visual examination |
|
| Mesenteric |
Visual examination |
||
| Stomach and mesenteric lymph nodes (Lnn. Gastrici, Lnn. Mesenterici craniales and Ca U Dales) |
Visual examination, palpation |
||
| 4.7 |
Spleen |
Visual examination |
|
| 4.8 |
Kidneys |
Visual examination |
|
| 4.9 |
Hare |
Visual examination |
|
| Peritoneum |
Visual examination |
||
| 4.10 |
Genital organs (except the penis, if it has already been evacuated) |
Visual examination |
|
| 4.11 |
Breast and lymph nodes (Lnn. Supramammarii) |
Visual examination; in sow, if the nipples are intended for use as food: visual examination and incision of the lymph nodes |
|
| 4.12 |
Umbilical region in piglets |
Visual examination, palpation |
|
| 4.13 |
Muscle, adipose and connective tissue |
Visual examination |
|
| 4.14 |
Musculature |
Sample collection for trichinella research |
|
| 4.15 |
Bones, joints, tendon ducts |
Visual examination |
|
| Spine surface of the spine |
Visual examination |
||
| 4.16 |
Elbow |
Visual examination |
|
| 5 |
Animals of the equine species |
||
| 5.1 |
Head |
Visual examination |
|
| Throat (mouth and back mouth mucosa) where appropriate: larynx |
Visual examination |
||
| Mucous membranes of nasal cavities, sinuses and their ramifications |
Visual examination after removing the nasal septum |
||
| Language |
Clearance, visual examination, palpation |
||
| Submaxillary, retropharyngeal, and parotid lymph nodes (Lnn. Mandibulares, retropharyngeales and parotidei) |
Visual examination, palpation |
||
| Amygdala |
Ablation |
||
| 5.2 |
Lungs |
Visual examination, palpation, if the lungs are intended to be used as food: the trachea and the main bronchial ramifications must be opened longitudinally and the lungs incised in their terminal third Perpendicular to their large axis |
|
| Bronchial ganglia (Lnn. Bifurcationis, Lnn. Bronchiales) |
Visual examination, palpation |
||
| Trachea |
Visual examination |
||
| Esophagus |
Visual examination |
||
| 5.3 |
Pericardium |
Opening, visual examination |
|
| Heart and blood |
Visual examination, longitudinal incisions of the heart, opening of two ventricles |
||
| 5.4 |
Diaphragm |
Visual examination |
|
| 5.5 |
Liver |
Visual examination, palpation |
|
| Retroliver and pancreatic ganglia (Lnn. Portales) |
Visual examination |
||
| 5.6 |
Stomach and intestine |
Visual examination |
|
| Mesenteric |
Visual examination |
||
| Stomach and mesenteric lymph nodes (Lnn. Gastrici, Lnn. Cranial and caudal mesenteres) |
Visual examination |
||
| 5.7 |
Spleen |
Visual examination |
|
| 5.8 |
Kidneys |
Visual examination |
|
| 5.9 |
Hare |
Visual examination |
|
| Peritoneum |
Visual examination |
||
| 5.10 |
Genital organs (except the penis, if it has already been evacuated) |
Visual examination |
|
| 5.11 |
Breast and lymph nodes (Lnn. Supramammarii) |
Visual examination |
|
| 5.12 |
Umbilical region in foals |
Visual examination, palpation |
|
| 5.13 |
Muscle, adipose and connective tissue |
Visual examination |
|
| 5.14 |
Musculature |
Sample collection for trichinella research |
|
| 5.15 |
Bones, joints, tendon ducts |
Visual examination |
|
| Spine surface of the spine |
Visual examination |
||
| 5.16 |
Grey or white horses extra controls for screening for melanosis and melanomata: |
||
| Kidneys (must be released) |
Incision through the whole organ |
||
| Shoulder muscles |
Visual examination, below the scapular cartilage, with a shoulder attached to a shoulder |
||
| Shoulder lymph nodes (Lnn. Subrhomboidei) |
Visual examination |
||
| 6 |
Domestic Poultry/Domestic Rabbits |
||
| 6.1 |
All carcasses and parts thereof |
Visual examination |
|
| 6.2 |
Viscera and body cavities of a representative sample of animals |
Daily control by an official veterinarian |
|
| 6.3 |
Random sample, in each lot of the same origin, of parts of animals or whole animals declared unfit for consumption in the control of meat |
Thorough examination by an official veterinarian |
|
| 6.4 |
If there are grounds for suspecting that the meat of the animals in question could be unfit for consumption, the official veterinarian will carry out the necessary supplementary examinations. |
||
| 7 |
Herbarium with the exception of game birds with onglons |
||
| The control shall take into account the certificate referred to in Annex 14 and the other indications of the hunter, in particular in the case of abnormal behaviour of the game prior to the killing. |
|||
| Snowshoe hares and game birds are subject to survey control, as long as there is no particular suspicion. |
|||
| 7.1 |
Cavity, cavity and, if necessary, organs |
Visual examination for the screening of anomalies referred to in Schedule 7, c. 3.1 as well as other organoleptic abnormalities; in the case of serious presumptions, a research analysis of foreign substances is ordered and all the game of the same origin is sequestrated until the results are obtained |
|
| 7.2 |
Organs |
Visual examination and, if necessary, palpation |
|
| 7.3 |
Musculature |
Sampling for the examination of trichinella research in animals of equine species, swine, bears and gossip |
|
1 Update as per c. II of the O of the DFI of 15 Nov. 2006 ( RO 2006 4811 ), c. 3 of Annex 2 to the O of 24 January 2007 (Training in the Public Veterinary Service; RO 2007 561) and c. II al. 1 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 (RO) 2008 5173).
(art. 7, para. 1)
| 1 |
Animals of bovine, ovine, caprine, porcine or equine animals, other beef cattle and game animals with onglons |
| 1.1 |
Full Carcase Inappropriate to Consumption |
| The carcass and parts thereof, including blood, are to be disposed of as animal by-products in the following findings: |
|
| 1.1.1 |
Highly contagious animal diseases (clinical or pathological findings): |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1.1.2 |
Other infectious diseases (clinical or pathological findings): |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1.1.3 |
Parasitic diseases: |
|
|
|
|
|
|
| 1.1.4 |
Other diseases: |
|
|
|
|
|
|
|
|
|
|
| 1.1.5 |
Acute injury with disturbance to the general state, particularly as a result of inflammatory conditions such as pneumonia, pericarditis, pleurisy, gastritis, enteritis, peritonitis, metrite, mastitis, omphalite, arthritis on several joints, Tenosynovite, inflammation of the connective tissue (phlegmons); |
| 1.1.6 |
Non-compliance related to killing or killing: |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1.1.7 |
Meat with clear defects in colour, odour, including pronounced sexual odour, consistency, flavour or appearance (pathophysiological alterations); |
| 1.1.8 |
Foreign substances and treatments: |
|
|
|
|
|
|
|
|
| 1.2 |
Parts of the carcass unfit for consumption |
| Where there is no challenge under c. 1.1 and in the following findings, which involve only certain parts, only those parts are to be eliminated as animal by-products: |
|
| 1.2.1 |
Breast and internal organs, in rickettsiose; |
| 1.2.2 |
Testes, during Brucella ovis ; |
| 1.2.3 |
Mammary, genital tract and blood when animals have shown a positive or questionable reaction to the brucellosis test, even if no such injury is found; |
| 1.2.4 |
Liver and kidneys of animals originating in regions whose environment is considered to be contaminated by heavy metals; |
| 1.2.5 |
Anatomical or organ parts with pathological lesions; |
| 1.2.6 |
Organs with lesions of parasitic origin: |
|
|
|
|
|
|
|
|
|
|
| 1.2.7 |
Anatomical parts or organs with the following lesions: |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1.2.8 |
Piece of meat where the electronic chip has been implanted, if one fails to remove it. |
| 1.3 |
Mandatory carcass treatment prior to use as a food |
| 1.3.1 |
Carcasses with cysticerci ( Cyticercus bovis And Cyticercus This L Lulosae ; living or dead), subject to c. 1.1.3, let. B: |
| They shall be stored for one day at the temperature 0 to 2 ° C, then for 5 days at -20 temperature ° C. |
|
| 2 |
Domestic Rabbits, Domestic Poultry and Runners |
| 2.1 |
Full Carcase Inappropriate to Consumption |
| The carcass and parts thereof, including blood, are to be disposed of as animal by-products in the following findings: |
|
| 2.1.1 |
Epizootics: |
|
|
|
|
|
|
|
|
| 2.1.2 |
Generalized infectious diseases and chronic lesions caused by micro-organisms (including fungi) that can cause disease in humans; |
| 2.1.3 |
Subcutaneous or marked muscle parasitism and systemic parasitism; |
| 2.1.4 |
Other generalised diseases: |
|
|
|
|
|
|
|
|
|
|
| 2.1.5 |
Meat with clear abnormalities of colour, odour, consistency, flavour or appearance; |
| 2.1.6 |
Non-compliance related to killing or killing: |
|
|
|
|
|
|
|
|
|
|
| 2.1.7 |
Foreign substances and treatments: |
|
|
|
|
|
|
|
|
| 2.2 |
Parts of the carcass unfit for consumption |
| Where there are no challenges according to the c. 2.1 and where lesions or contamination are found on certain parts only without the use of the rest of the meat being questioned, only those parts are to be disposed of as animal by-products. |
|
| 3 |
Gibier |
| 3.1 |
Full Carcase Inappropriate to Consumption |
| The carcass and parts thereof, including blood, are to be disposed of as animal by-products when: |
|
| 3.1.1 |
The widespread presence of tumours or abscesses in different internal organs or muscles; |
| 3.1.2 |
The presence of arthritis, orchitis, pathological impairment of the liver or spleen, inflammation of the intestines or the umbilical region; |
| 3.1.3 |
The presence of foreign bodies not resulting from hunting activity in body cavities, in particular inside the stomach and intestines or in urine, when the colour of the pleura or peritoneum has an alteration; |
| 3.1.4 |
Subcutaneous or marked muscle parasitism and systemic parasitism; |
| 3.1.5 |
The formation of a large amount of gas in the gastrointestinal tract with alteration of the colour of the internal organs; |
| 3.1.6 |
The presence of strong colour, consistency, or odour anomalies in the musculature or organs; |
| 3.1.7 |
The presence of old open fractures; |
| 3.1.8 |
Generalized or localized emaciation or oedema; |
| 3.1.9 |
Recent organ adhesions on the pleura or peritoneum; |
| 3.1.10 |
Other important obvious alterations, such as putrefaction; |
| 3.1.11 |
Signs indicating that the animal died independently of the hunt. |
| 3.2 |
Parts of the carcass unfit for consumption |
| Where there is no challenge under c. 3.1 and where lesions or contamination are found on certain parts only without the use of the rest of the meat being questioned, only those parts are to be disposed of as animal by-products. |
1 Update as per c. I of the O of the DFI of 12 Nov 2012 ( RO 2012 6847 ), June 20, 2014 (RO 2014 2239) and the erratum of 21 Oct. 2014 (concerns only German and Italian texts; RO 2014 3291).
2 RS 916.401
(art. 8, para. 1, let. (b)
Official Veterinarian
Abattoir
Number
Animal species
Number of carcasses
Weight
The undersigned official veterinarian certifies that the carcasses referred to above are suitable for consumption.
| Established On |
To |
Signature |
Safety stamp
(art. 8)
The safety stamp should be as follows:
For meat from pigs that have not been examined for trichinella and come from establishments within the meaning of s. 31, para. 4, of the order of 23 November 2005 concerning the slaughter of animals and the control of meat 2 , the safety stamp is oval, has a width of 4.5 cm and a height of 2.7 cm and contains the establishment registration number. The use of meat control stamps within the meaning of Annex 5 to the order of 3 March 1995 on the control of meat 3 Remains valid.
1 Update as per c. II of the O of the DFI of 15 November 2006, in force since 1 Er Jan 2007 ( RO 2006 4811 ).
2 RS 817.190
3 [RO 1995 1703]
(art. 11, let. (a)
Recto
| Canton: |
||||||||||||
| Official Sample Collection Report |
||||||||||||
| Comuna |
||||||||||||
| Abattoir |
Control Number |
|||||||||||
| Animal species |
||||||||||||
| Age |
||||||||||||
| Gender |
||||||||||||
| Animal identification |
||||||||||||
| Livestock Unit, N O BDTA |
||||||||||||
| Sample Designation |
For AMV* |
|||||||||||
| Sample Identification |
||||||||||||
| Pickup Reason |
||||||||||||
| Analysis requested |
AMV * |
|||||||||||
| High Quantity |
||||||||||||
| Sample Value |
||||||||||||
| Packaging Type |
||||||||||||
| Requirements for transport |
||||||||||||
| Analysis Laboratory |
||||||||||||
|
||||||||||||
|
(art. 11, let. (b)
Recto
| Canton: |
|||||||
| Contests in the control of animals prior to slaughter and in the control of meat |
|||||||
| Comuna |
|||||||
| Abattoir |
Control Number |
||||||
| Animal species |
|||||||
| Age |
|||||||
| Gender |
|||||||
| Animal identification |
|||||||
| Livestock Unit, N O BDTA |
|||||||
| Challenge: |
|||||||
| Carcase |
Parties |
||||||
| Immediate Action: |
Receivership |
£ |
£ |
||||
| Other |
£ |
£ |
|||||
| Date: |
Visa: |
||||||
| Decision: |
Release without charge |
£ |
£ |
||||
| Processing |
£ |
£ |
|||||
| Elimination as animal by-products |
£ |
£ |
|||||
| Grounds (see overleaf) |
Other |
£ |
£ |
||||
| Acknowledgement: For establishment: Place, Date, Time: |
Official Veterinarian: Place, Date, Time: |
||||||
| Announcement to the cantonal authority |
|
(art. 11, let. (c)
Canton:
Inspection Report
Common:
| Abattoir |
Official Veterinarian |
||||||
| Control Number (BDTA): |
Name: |
||||||
| Location: |
First Name: |
||||||
| Address: |
Address: |
||||||
| NPA/Location: |
NPA/Location: |
||||||
| Tel.: |
Tel.: |
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| Revisions |
|||||||
| Permission to Operate |
Revisions |
||||||
| Bovine |
Sheep |
Goat |
Pork |
Horse |
Poultry |
Other |
|
| Rounding * |
|||||||
| Cadence * * |
|||||||
| * P = punched stem gun |
D = carbon dioxide |
||||||
| E = electrical (manual) |
R = electrical (restrainer) |
||||||
| ** No. of animals per hour |
| Evaluation at inspection |
In order |
Remarks |
|||
| Staff |
Yes |
No |
|||
| Enclosure, closing |
Yes |
No |
|||
| Cleaning and Disinfection |
Animal transport vehicles |
Yes |
No |
||
| Meat transport vehicles |
Yes |
No |
|||
| Animal ramps/stabulation facilities |
Yes |
No |
|||
| Slaughter Local |
Yes |
No |
|||
| Slaughter Gifts |
Yes |
No |
|||
| Installations for stunning |
Yes |
No |
|||
| Dump of stomach/intestines |
Yes |
No |
|||
| Treatment of offal |
Yes |
No |
|||
| Refrigeration and Seating Premises |
Yes |
No |
|||
| Shipping |
Yes |
No |
|||
| Personnel Premises |
Yes |
No |
|||
| Material Warehouses |
Yes |
No |
|||
| Premises/install. For animal by-products |
Yes |
No |
|||
| Premises/install. For official controls |
Yes |
No |
1 New content according to the c. II al. 2 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 ( RO 2008 5173 ).
(art. 11, let. (d)
Recto
Official Veterinarian
Certificate N O
1. Identification of animals
Species
Number of animals
Marking
2. Origin of Animals
Livestock Unit Address
BDTA Number
3. Destination of animals
Abattoir
Means of transport
4. Other useful information
5. Declaration
The undersigned veterinarian states:
| Established On |
To |
Signature |
Official Seal
1 Update as per c. II al. 1 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 ( RO 2008 5173 ).
(art. 11, let. (e)
Recto
Name and address of the person who conducted the examination
Species
Identification
Hunter
Time of death
Place of death
The undersigned confirms
| Established On |
To |
Signature |
Seal
1 Update as per c. II al. 1 of the DFI O of 29 Oct. 2008, effective from 1 Er Jan 2009 ( RO 2008 5173 ).
