Decree of the Ministry of Agriculture No. 287 / 1999 Coll.
Decree of the Ministry of Agriculture on animal health requirements for animal products
Valid
Order
Effective from 01.01.2000
Contents
§ 1
§ 2
§ 3
§ 4
§ 5
ČÁST PRVNÍ
HLAVA I
§ 6
§ 7
§ 8
§ 9
§ 10
§ 11
§ 12
§ 13
§ 14
§ 15
§ 16
HLAVA II
Díl 1
§ 17
§ 18
§ 19
§ 20
§ 21
§ 22
Díl 2
§ 23
§ 24
§ 25
§ 26
HLAVA III
§ 27
§ 28
§ 30
§ 31
ČÁST DRUHÁ
HLAVA I
§ 32
§ 33
§ 34
§ 35
§ 36
HLAVA II
Díl 1
§ 37
§ 38
§ 39
§ 40
§ 41
Díl 2
§ 42
§ 43
§ 44
§ 45
§ 46
§ 47
§ 48
§ 49
Díl 3
§ 50
§ 51
§ 52
Díl 4
§ 53
ČÁST TŘETÍ
HLAVA I
Díl 1
§ 54
§ 55
§ 56
§ 57
§ 58
Díl 2
§ 59
Díl 3
§ 60
§ 61
§ 62
Díl 4
§ 63
§ 64
§ 65
§ 66
§ 67
§ 68
§ 69
HLAVA II
Díl 1
§ 70
§ 71
§ 72
§ 73
Díl 2
§ 74
§ 75
§ 76
§ 77
§ 78
§ 79
§ 80
§ 81
§ 82
Díl 3
§ 83
ČÁST ČTVRTÁ
HLAVA I
§ 84
§ 85
§ 86
§ 87
§ 88
§ 89
HLAVA II
§ 90
§ 91
§ 92
§ 93
§ 94
ČÁST PÁTÁ
§ 95
ČÁST ŠESTÁ
§ 96
§ 97
§ 98
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287
DECLARATION
Ministry of Agriculture
of 16 November 1999
on animal health requirements for animal products
According to Articles 18 (5), 19 (1), 20 (7), 21 (6), 22 (2), 23 (4), 24 (2), 25 (1), 27 (4), 53 (5) and 75 (3) of Act No. 166 / 1999 Coll., on veterinary care and on the amendment of certain related laws (veterinary law), the Ministry of Agriculture shall determine:
Preliminary provisions
This decree regulates more
(a) the animal health conditions and requirements laid down for the acquisition, production, processing, treatment, packaging, storage and transport of animal products and their putting into circulation (hereinafter referred to as the "treatment of animal products");
(b) the animal health requirements for the organisation and fitting of establishments where animal products are treated;
(c) animal health conditions governing the sale of animal products;
(d) the treatment of slaughter animals in slaughterhouses, including their slaughter, the organisation of the operation of slaughterhouses and the preparation of bodies, meat, organs and other parts of slaughtered animals for veterinary examination;
(e) inspection of animals for slaughter and meat and veterinary examination of other animal products;
(f) the assessment and labelling of animal products on the basis of their veterinary examination and their release into circulation;
(g) the sampling procedure.
For the purposes of this decree, the terms
(a) large slaughter animals - cattle, including calves, pigs, sheep, goats, horses, donkeys and their cross-breeds, including foals, runners and cloven-hoofed animals, farmed;
(b) small slaughter animals - piglets, lambs, kids, poultry and rabbits and feathered game, hares and wild rabbits, farmed;
(c) other animals - other animals whose meat is intended for human consumption;
(d) the whole animal - dead (slaughtered) animal from which nothing has been separated;
(e) the whole body of the animal - the carcase or other animal without organs and other parts, where appropriate after skin or plucked;
(f) meat - all parts of the body of the animal intended for human consumption;
(g) organs - internal organs, tongue, brain, spinal cord, udder of cows, sheep and goats, testicles of bulls and stallions;
(h) internal organs - the organs of the thoracic and abdominal cavities, if any, for human consumption;
(i) parts changed - parts of meat or organs pathologically or otherwise modified which may be separated from other meat or organs;
(j) other parts - all parts of animals for slaughter or other purposes not intended for human consumption;
(k) separated meat - the product obtained by mechanical separation of the remains of the meat on the bones after boning;
(l) milk - mammary gland secretion, not containing colostrum;
(m) eggs - eggs of birds in shell intended for direct consumption or industrial processing for human consumption;
(n) batch (s) - products of the same kind, manufactured not more than one working shift under conditions which may be considered to be the same, in particular from the same raw materials, by the same technological process and on the same production facility;
(o) the consignment (not for a consignment of mail) - goods carried by one means of transport and listed on one transport document or accompanied, where appropriate, by one health certificate;
(p) operation - the workplace on which animal products are treated;
(r) slaughterhouses - specialised operations, approved for slaughter and slaughter of animals for slaughter;
(s) slaughterhouses with small capacity - slaughterhouses where no more than 20 livestock units (LU) are slaughtered per week and no more than 1000 LU per year (1 adult bovine animal or horse, donkey or their hybrid = 1 LU, 1 other LU, 1 pig over 100 kg = 0,2 LU, 1 pig up to 100 kg = 0,15 LU, 1 sheep or goat = 0,1 LU, 1 piglet, lamb or goat weighing less than 15 kg = 0,05 LU);
(t) good manufacturing practice - compliance with all sanitary, technological, technical and legislative measures and standards necessary to ensure the safety and quality of animal products, taking into account their nature, characteristics and destination.
(1) Animal products are health-friendly if:
(a) have been obtained from healthy animals or have been produced from healthy raw materials in compliance with conditions laid down by veterinary legislation and specific legislation, (1) and have no impaired or altered sensory properties;
(b) and if they are intended for human consumption if:
1. they do not exceed the limit values laid down by specific legislation, (2) or the number of micro-organisms set out in Annex 1 thereto,
2. have been put into circulation with the consent and under the conditions of the Ministry of Health under special legislation.3)
(2) With the exception of treatment, animals whose products are intended for human consumption cannot be administered biologically active substances which have an androgenic, estrogenic, gestagenic, thyrostatic or beta adrenergic effect.
(1) Raw materials of animal origin and products thereof intended for human consumption (hereinafter referred to as "food of animal origin") are:
(a) edible if they comply with the requirements set out in Section 3;
(b) conditionally edible if they comply with the requirements laid down in Article 3 after compliance with the conditions laid down in this Decree, or by the district veterinary administration or the municipal veterinary administration (hereinafter referred to as the "district veterinary administration"), in particular after special arrangements;
(c) inedible if they do not meet any of the requirements laid down in Article 3 and if they are not fit for human consumption under this decree or if the decision of the district veterinary administration is not fit for human consumption.
(2) Food of animal origin which:
(a) are excluded from use for human consumption for health or epidemiological reasons; or
(b) contain pathogenic agents in quantities harmful to human health; or
(c) they are altered, resisted or otherwise degraded in such a way that their use for human consumption is excluded; or
(d) are of unknown or suspected origin; or
(e) are not fit for use for human consumption for any other reason or after special treatment or fulfilment of other conditions.
State veterinary supervision
(1) State veterinary supervision is carried out
(a) in slaughterhouses during the inspection of animals for slaughter;
(b) in other establishments where animal products are treated, depending on the extent of production, the type of products and the extent of the risk in terms of health, taking into account the level and effectiveness of the operator's own control, but at least once a month.
(2) In the performance of national veterinary supervision, laboratory tests shall be carried out on samples to investigate and assess raw materials and foodstuffs of animal origin and to monitor regularly the presence of foreign substances in feed, animal products and the environment.
(3) The maximum levels for micro-organisms in raw materials and feed of animal origin are set out in Annex 1 to this Regulation, the details of the sampling procedure and the data contained in the sampling protocol are set out in Annex 2 to this Regulation and the groups of substances regularly monitored are set out in Annex 3 to this Regulation. The principles and procedures for regular monitoring (monitoring) of foreign substances referred to in paragraph 2 shall be published by the Ministry of Agriculture in the Bulletin of the Ministry of Agriculture of the Czech Republic.
VETERINARY CONDITIONS FOR ANIMAL PRODUCTS
GENERAL CONDITIONS
(1) The establishments in which food of animal origin is treated must be located, organised and equipped in such a way as to avoid contamination and contamination of these products and to ensure that these products are processed, treated and stored in accordance with specified hygiene and technological procedures and under appropriate microclimatic conditions.
(2) The premises in which food of animal origin is treated must have:
(a) floors, wall surfaces, ceilings and, where appropriate, inner surfaces of roofing, doors and windows easily cleaned and disinfected, made from well-maintained, smooth, impermeable and non-corrosive materials which do not adversely affect the health of foodstuffs;
(b) floors designed to allow easy and direct drainage of water into the sewerage. The condensate discharge shall be driven directly into the sewerage line;
(c) walls with a surface washable up to a minimum of 2 m, on slaughterings up to a minimum of 3 m, in cold stores and cold stores up to at least the amount of food stored;
(d) round wall and floor links and bevelled window parapets;
(e) all divorces are carried out in secret only by the necessarily necessary connections;
(f) sufficient natural or mechanical ventilation and exchange and, where appropriate, filtration and conditioning of the air to ensure that, depending on the temperature and the technological process, the relative humidity below the dew point is maintained so as to avoid condensation of water vapours and to remove unwanted odours, steam, smoke and other impurities from the air;
(g) sufficient natural or artificial lighting;
(h) a sufficient number of suitably located and equipped hand-washing, drying and disinfection devices with running drinking, cold and hot water, or water-pre-mixed to an adequate temperature which is not manually manageable, and equipment for cleaning and disinfection of tools, tools, containers and work aids with running water at a temperature of at least 82 ° C, as well as a sufficient number of toilets with flushing equipment and a dress for workers placed in such a way as to prevent direct entry from such places on the workplace;
(i) rooms for the dispatch of products;
(j) rooms for washing, disinfection and storage of reversible and non-reversible packaging, crates, operational and storage containers;
(k) a lockable room for storing cleaning and disinfectants;
(l) premises and facilities for cleaning and disinfection of means of transport;
(m) rendering box (safe);
(n) liquid and solid waste collection facilities.
(3) Lighting with an intensity of 540 lux (50 trace channels) at places of veterinary investigation of food of animal origin, 220 lux (20 trace channels) at places of performance of individual work activities and 110 lux (10 trace channels) in other areas is considered sufficient.
(4) Unless otherwise specified, the temperature shall not be higher than 25 ° C in warm plants, more than 4 ° C in cold stores, more than -12 ° C in cold stores, more than -18 ° C in storage rooms and more than 12 ° C in other plants where foodstuffs of animal origin are treated.
(1) Technological equipment, machinery, tools, tools, containers and work equipment which come into contact with food of animal origin shall be so designed and equipped that:
(a) their surfaces are smooth, easy to wash and disinfect;
(b) have not been subject to corrosion and have not adversely affected the health of foodstuffs.
(2) Technology equipment, machinery, tools, tools, containers and workpieces, made using wood, can only be used
(a) in manufacturing operations where this is necessary for technological reasons and there is no risk of contamination of products;
(b) in areas where such articles come into contact only with hygienically packaged food of animal origin.
(3) Technological equipment and machinery must be deployed in such a way that easy access to them allows for proper cleaning and disinfection and repair.
(1) Operators handling food of animal origin must be supplied with drinking water under pressure and hot water in sufficient quantities to fully cover its need during the production process.
(2) Steam and ice used in the handling of foodstuffs of animal origin can only be produced from drinking water.
(3) Useful water may only be used for the production of steam for technical purposes, for cooling refrigeration equipment, for cleaning patios and roads, for extinguishing fires, or for other similar purposes where contamination of food of animal origin cannot occur. The distribution of utility water shall be separated from the distribution of drinking water and clearly marked.
(1) Spaces and equipment intended for the handling of foodstuffs of animal origin under specified conditions, in particular cooking, smoking, pasteurisation, drying, cooling and freezing equipment, shall be equipped with reliable instruments and sensors for measuring, checking and registering the required conditions and values.
(2) Continuous pasteurisation equipment and other forms of heat treatment must be equipped with an automatic system which excludes the possibility of insufficient heating and ensures that heat-treated and non-heat-treated products are not mixed.
(3) Healthy, chemically untreated wood is used to produce smoke for the smoking of foodstuffs of animal origin. If the smoke developer is not part of the smoker chamber, it shall be located outside the smoker compartment. The development of smoke and self-smoking must take place in such a way as to ensure that the content of the limited, health of the harmful substances in the product does not exceed the stated values .4)
Packaging of food of animal origin in production
(1) If the packaging of food of animal origin is not part of the production line, it shall be carried out in hygienically satisfactory spaces separated from the production and storage areas.
(2) Only packaging manufactured from non-corrosive, well-cleaned and disinfectable material, the re-use of which does not adversely affect the health of foodstuffs of animal origin, may be used as reversible.
(3) Packaging materials which come into direct contact with or are used for repackaging of foodstuffs of animal origin and which cannot be easily and effectively cleaned and disinfected before use must be packed immediately after manufacture in an airtight container which protects them during transport and other handling. In a processing plant, they shall be stored in a separate space intended for that purpose, in such hygienic and technological conditions as to avoid contamination or other deterioration. 1)
Transport of food of animal origin
(1) Means of transport used for the transport of food of animal origin must have walls and other parts which come into contact with food transported, with a smooth, easily washable and disinfected surface, not corrosive and not adversely affecting the health of the food transported.
(2) The means of transport referred to in paragraph 1 must not be used for the transport of persons, live animals, game in the skin or feathers and confiscates of animal origin, or other raw materials or products which could cause contamination or contamination of the transport space.
(3) Where food of animal origin is transported which can only be stored at a specified temperature, the transport area of the means of transport shall be equipped with a registration thermometer. During transport, the temperature of the food transported must not increase by more than 2 ° C.
(4) Packed and unpackaged food of animal origin can only be transported in one means of transport if their safe physical separation is ensured.
(5) International transport of spoilable food of animal origin is governed by the Agreement on international transport of spoilable food and on specialised means for such transport (ATP). 5)
(1) Bodies, half-carcases and quarters of large slaughter animals, or half-carcases, cut into no more than three parts, are transported only on a hanging device, made of non-corrosive material and placed so high that the meat does not touch the floor. This does not apply to the transport of frozen, hygienically packaged meat and to air transport when the aircraft is equipped with another appropriate means of storing the meat transported.
(2) The bodies of small slaughterhouses and other animals, other parts and offal shall be transported either suspended or in containers, containers or containers made of non-corrosive material and placed on shelves, mats or mats. Where containers and containers are placed on each other in the transport area, their bottom shall not affect food of animal origin, stored in lower containers or containers. If the containers and containers are not provided with a lid, the transported food shall be hygienically covered.
(3) Free-loaded liquid, granulated or powdered food of animal origin shall be transported in closed collection tanks, tanks or containers which serve exclusively for the transport of such food and bear a visible and indelible sign indicating the type of food transported. The ends of the intake hoses shall be secured against pollution during transport.
(1) Ramps intended for the loading and unloading of foodstuffs of animal origin must be cleaned and disinfected at least every 24 hours. Where they are intended for handling unpackaged food of animal origin, they shall be covered from all sides; Otherwise, it's enough to keep them covered.
(2) Transport spaces, containers, tanks, crates, containers, shelves, mats and mats are cleaned daily. Where the transport of meat, meat products, milk, milk products and fats is not packed in such a way that they are completely protected from adverse effects on the external effects or which may cause adverse effects on other goods transported, they shall be cleaned, as appropriate, before re-loading.
(3) In the case of the transport of non-compliant food of animal origin, or in other justified cases, disinfection shall be carried out according to the instructions of the district veterinary administration. All parts of the means of transport and articles in contact with food transported shall be disinfected, as well as clothing and footwear of the persons involved in the transport and disinfection.
Paragraph 6 to 13 shall also apply to the treatment of other animal products, having regard to the nature, characteristics and purpose of the products.
(1) The issue of a veterinary certificate for the transport of animal products shall be requested at least 12 hours before loading and, if long-term storage products are to be examined, laboratory tests shall be carried out at least 14 days before their intended dispatch.
(2) The animal health certificate for the transport of animal products certifies the data relating to the consignor and consignee, the products transported (type, weight, date of manufacture, outcome of the veterinary assessment, date and time of removal from storage, temperature, etc.), their manufacturer and means of transport.
(3) The period of validity of the veterinary certificate is 24 hours. This is not the case if the district veterinary administration has established a different period of validity and has indicated it in the health certificate due to the duration of the transport period.
Personal hygiene rules
The principles of operation and personal hygiene should be respected when handling animal products,
(a) ensure personal cleanliness, wash hands with liquid soap or other appropriate means during the working day and disinfect them with an appropriate disinfectant, namely before each work start, after each pollution and after each use of the toilet,
(b) wear clean working clothes, footwear, headgear and, where necessary, gloves, and, if necessary, a light-coloured neck cover, and, where necessary, change them during the working day;
(c) ensure that animal products are treated in accordance with the animal health requirements for them and that they do not come into direct contact with the exposed part of the head and neck when handling unpacked products;
(d) not to put down personal uppers and items of personal need in operational areas and maintain cleanliness and order at the workplace;
(e) refrain from eating, drinking, smoking and chewing or other non-sanitary behaviour in the workplace on which animal products are treated;
(f) not to leave the premises of operations in working clothing and work footwear;
(g) have a medical certificate and report immediately any disease with a communicable disease.
SPECIAL CONDITIONS
Operations intended for the handling of meat and meat products
Slaughterhouses
The slaughterhouse must have
(a) unloading ramps which allow the safe movement and handling of animals and efficiently arranged communication for the exaggeration of animals, provided with a flat surface and secured against freezing in winter; 6)
(b) stables and other premises, suitable for housing animals for slaughter and equipped with equipment for feeding them, as appropriate. The floors and walls of stables shall be easy to wash and disinfect, designed from impermeable and durable material;
(c) premises for the slaughter of animals for slaughter, including separate parts for stunning and bleeding. Where pigs are slaughtered in the areas of bovine slaughter and are not slaughtered separately in time, they shall be slaughtered in a separate area. The premises for partying, bristling, cleaning and tanning pigs shall be separated from the slaughter line either by free stripe, at least 5 m wide, or by a wall at least 3 m high;
(d) separate premises intended for emptying, cleaning, treatment and processing of stomachs, stomachs and intestines and for cleaning and processing of other slaughter by-products;
(e) separate rooms for working and packaging by-products of slaughter;
(f) technological equipment, instruments and instruments which allow slaughter of animals for slaughter in specified ways and carry out all work after stunning of the animal so that the meat does not come into contact with the floor; the suspension path for the further intra-corporate transport of meat;
(g) separate cold stores for meat edible and meat conditionally edible, equipped with equipment not subject to corrosion and ensuring that the fresh meat does not come into contact with the floor and walls during transport or storage;
(h) lockable premises for the location and slaughter of sick and of suspected slaughter animals;
(i) lockable refrigerated storage spaces for suspended meat;
(j) separate premises for the storage of by-products of slaughter and for the storage of the pre-stomachs and manure, where stored in slaughterhouses.
Small-capacity slaughterhouses
(1) Low capacity slaughterhouses must have:
(a) covered by stables if the slaughter animals remain in the slaughterhouse overnight;
(b) an adequate slaughter area with separate parts intended for stunning and bleeding animals;
(c) technological equipment, instruments and instruments which allow the slaughter of animals for slaughter in specified ways and carry out all work after stunning of the animal so that the meat does not come into contact with the floor, as well as the transport of warm meat in half or quarters only in a visa;
(d) a cold storage area with sufficient capacity;
(e) lockable refrigerated storage compartment (box);
(f) separate storage areas for the slaughter by-products, the pre-stomachs and manure content, where stored in slaughterhouses.
(2) It is not possible to empty and clean stomachs and intestines in the area of slaughter, nor to store skin, horns, hooves or bristles.
(3) Sick and suspected slaughter animals may be slaughtered in slaughterhouses with low capacity only with the consent and direct supervision of the district veterinary administration.
Poultry slaughterhouses
Poultry slaughterhouses must have
(a) a covered, easily cleaned and disinfected area for the reception and inspection of slaughter poultry;
(b) the slaughter area arranged in such a way that the stunning and bleeding of the poultry is carried out separately from its steaming and tugging and that an automatic closing door is entered into the slaughter area;
(c) separate compartments for gutting and packaging, linked to each other and to the slaughter area of the door with automatic closing,
(d) establishments for the cooling of poultry;
(e) lockable refrigerated storage compartment (box);
(f) a separate area for the extraction of feathers, unless treated as waste.
Operators where meat products are produced
(1) The establishments in which meat products are produced must have, depending on the nature of the production and type of products:
(a) separate cold stores for the reception and storage of raw materials, for the salting and loading of meat, for semi-finished products and finished products;
(b) cutting plant,
(c) separate premises for:
1. the preparation of raw materials, shedding, mixing and bumping,
2. smoking and ovation,
3. cooked production,
4. manufacture and treatment of cans, including facilities for the hygienic transport of packaging, cleaning of packaging before filling and after hermetic closure, for cooling and drying after self-loading,
5. packaging and shipping,
6. the production, drying and maturing of raw, uncooked products intended for direct consumption;
7. production of semi-finished products and prepared meals;
8. Cutting, cutting and packaging of meat products,
9. Meat packing,
10. washing, soaking and other treatment of natural intestines,
11. fat melting,
12. storage of packaging materials.
(2) With the agreement of the district veterinary administration,
(a) certain activities for which separate premises are otherwise required shall be carried out in the same space;
(b) in-service processing meat of other animals in addition to meat of slaughter animals.
Plant intended for the handling of game
Contents
§ 1
§ 2
§ 3
§ 4
§ 5
ČÁST PRVNÍ
HLAVA I
§ 6
§ 7
§ 8
§ 9
§ 10
§ 11
§ 12
§ 13
§ 14
§ 15
§ 16
HLAVA II
Díl 1
§ 17
§ 18
§ 19
§ 20
§ 21
§ 22
Díl 2
§ 23
§ 24
§ 25
§ 26
HLAVA III
§ 27
§ 28
§ 30
§ 31
ČÁST DRUHÁ
HLAVA I
§ 32
§ 33
§ 34
§ 35
§ 36
HLAVA II
Díl 1
§ 37
§ 38
§ 39
§ 40
§ 41
Díl 2
§ 42
§ 43
§ 44
§ 45
§ 46
§ 47
§ 48
§ 49
Díl 3
§ 50
§ 51
§ 52
Díl 4
§ 53
ČÁST TŘETÍ
HLAVA I
Díl 1
§ 54
§ 55
§ 56
§ 57
§ 58
Díl 2
§ 59
Díl 3
§ 60
§ 61
§ 62
Díl 4
§ 63
§ 64
§ 65
§ 66
§ 67
§ 68
§ 69
HLAVA II
Díl 1
§ 70
§ 71
§ 72
§ 73
Díl 2
§ 74
§ 75
§ 76
§ 77
§ 78
§ 79
§ 80
§ 81
§ 82
Díl 3
§ 83
ČÁST ČTVRTÁ
HLAVA I
§ 84
§ 85
§ 86
§ 87
§ 88
§ 89
HLAVA II
§ 90
§ 91
§ 92
§ 93
§ 94
ČÁST PÁTÁ
§ 95
ČÁST ŠESTÁ
§ 96
§ 97
§ 98
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 287 / 1999 Coll., on animal health requirements for animal products |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 02.12.1999 |
|---|---|
| Effective from | 01.01.2000 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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