Decree No. 34 / 2013 Coll.
Decree on animal health requirements for the slaughter of crocodiles and further processing of meat and animal products derived from crocodiles
Valid
Effective from 01.03.2013
34
DECLARATION
of 6 February 2013
on animal health requirements for the slaughter of crocodiles and the further processing of meat and animal products derived from crocodiles
The Ministry of Agriculture provides pursuant to § 78 of Act No. 166 / 1999 Coll., on Veterinary Care and on the amendment of certain related laws (Veterinary Act), as amended by Act No. 131 / 2003 Coll., Act No. 316 / 2004 Coll., Act No. 48 / 2006 Coll., Act No. 182 / 2008 Coll., Act No. 227 / 2009 Coll. and Act No. 308 / 2011 Coll., for the implementation of § 21 (15), § 23 (4) and § 24 (2) (a) of the Veterinary Act:
VETERINARY REQUIREMENTS FOR THE SUPPORT OF CROCODES AND OTHER PROCESSING OF MEAT AND ANIMAL PRODUCTS ORIGINATING IN CROCODES
Subject matter
(1) This decree regulates the provisions of the directly applicable European Union1)
(a) the arrangements for preparing crocodiles, their bodies, crocodiles, organs and other parts for veterinary examination;
(b) animal and public health requirements for undertakings, establishments and other establishments in which animal products originating in crocodiles are treated and the technical conditions for their construction, layout and equipment;
(c) the investigation of crocodiles and animal products derived from crocodiles, the assessment and labelling of those products on the basis of their veterinary examination, as well as the animal health conditions for the release into circulation of those products.
(2) This Decree was notified in accordance with Directive 98 / 34 / EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and rules and of rules on information society services, as amended by Directive 98 / 48 / EC.
Definition of terms
For the purposes of this decree:
(a) a crocodile animal born and bred in a holding (2) and belonging to the offspring of the second and other generation3) of a breeding herd (4) of the family of crocodile or alligator animals which meet the requirements of the directly applicable European Union provisions on the protection of species of wild fauna and flora by regulating trade in them (5) and the Act on trade in endangered species (6), which is intended for slaughter and slaughter and whose crocodile meat is intended for human nutrition;
(b) crocodile meat intended for human consumption, striped skeletal muscle derived from crocodile.
Requirements for slaughterhouse equipment
In order to avoid contamination of crocodile meat, the operator of the slaughterhouse where crocodiles (hereinafter "slaughterhouses') are slaughtered shall ensure that such slaughterhouses:
(a) have premises suitable for:
1. fixation minimising prediction stress, stunning and bleeding of crocodiles;
2. washing the bodies of slaughtered crocodiles,
3. recall of crocodiles from skin,
4. evisceration and further processing of crocodile bodies,
5. cooling crocodile meat,
6. the storage of crocodiles' hides and skins and, if such activities are carried out in slaughterhouses, a separate room for crocodiles' skin processing;
7. storage of animal by-products,
(b) allow spatial or temporal separation
1. stunning and bleeding of crocodiles,
2. washing the bodies of slaughtered crocodiles,
3. skinning of crocodiles,
4. evisceration of crocodiles and further processing of crocodiles,
5. cooling crocodile meat,
6th expedition of crocodile meat,
7. handling of animal by-products,
(c) they are designed to avoid contact of crocodile meat with floors and walls;
(d) have been equipped with:
1. equipment for disinfecting hot water instruments with a temperature of at least 82 ° C or an alternative system having similar effect;
2. equipment for washing the hands of workers handling unpacked crocodile meat; the equipment must be equipped in such a way as to avoid the spread of contamination;
3. a locking device for cold storage of suspended crocodile meat; the slaughterhouse need not be equipped with this establishment and may store this suspended crocodile meat together with other crocodile meat in one cold area, unless it is crocodile meat from a crocodile suspected of being infected; the crocodile meat must be stored in such a way that it cannot adversely affect other crocodile meat,
4. a separate lockable crocodile storage facility declared unfit for human consumption in accordance with Chapter V of Section II of Annex I to Regulation (EC) No 854 / 2004 of the European Parliament and of the Council,
(e) have been approved and registered by the Regional Veterinary Administration in accordance with Article 4 of Regulation (EC) No 853 / 2004 of the European Parliament and of the Council.
Sanitation of defeat
(1) The slaughterhouse operator shall ensure that:
(a) only live crocodiles intended for slaughter or bodies of crocodiles slaughtered outside the slaughterhouse have been transported to the slaughterhouse;
(b) the crocodiles have been cleansed by a stream of drinking water;
(c) crocodiles have been slaughtered under the conditions and application of the methods laid down by the Animal Protection Act (7).
(2) In addition, the slaughterhouse operator shall ensure that fixation minimising prediction stress, stunning, bleeding, withdrawal and evisceration is carried out without undue delay and in a manner which excludes the contamination of crocodile meat, in particular ensuring that:
(a) the bodies of crocodiles were drinking water as soon as possible after washing;
(b) the skin of the bodies of crocodiles has been skinned,
(c) the head and limbs of crocodiles are handled in such a way as to avoid contamination of other crocodiles;
(d) the heads and limbs of crocodiles intended for further processing have been withdrawn;
(e) the outer surface of the skin of the crocodile and the surface of the muscle have not been contacted when the skin of the crocodile is skinned;
(f) workers and equipment coming into contact with the external skin surface of crocodiles have not touched the meat of crocodiles;
(g) the carcases of crocodiles have not been visibly contaminated with fecal matter; otherwise the visible contamination must be removed without delay by cutting or by other means having equivalent effect,
(h) the carcases of crocodiles have not come into contact with the floor or walls;
(i) measures are taken during evisceration to avoid discharge of the digestive tract;
(j) the spinal cord has been separated,
(k) as soon as possible after evisceration, the cooling of crocodile meat was started, and the bodies of crocodiles until the completion of the inspection after slaughter were divided while maintaining the identification of the original body from each part of the crocodiles body.
(3) The slaughterhouse operator shall ensure, until the end of the post-mortem inspection, that the parts of the slaughtered crocodile subject to such inspection:
(a) remain identifiable in order to be assigned to the carcase;
(b) have not come into contact with any other carcase, offal or offal, including those already inspected after slaughter.
(4) After post-mortem inspection, the slaughterhouse operator shall ensure that:
(a) suspended crocodile meat or crocodile meat declared unfit for human consumption and animal by-products have not come into contact with meat declared fit for human consumption;
(b) crocodile meat has been stored in accordance with the provisions of Section 8.
(5) Where, in slaughterhouses, lockable devices reserved for slaughtered sick crocodiles or crocodiles suspected of being sick or sick are not cleaned, washed and disinfected under the supervision of an official veterinarian for the slaughter of such crocodiles after slaughter or prior to slaughter of other crocodiles.
Requirements for cutting plants
An operator of a cutting plant handling crocodile meat shall ensure that the cutting plant (8)
(a) have been designed to avoid contamination of crocodile meat, in particular:
1. by enabling the smooth progress of activities;
2. by ensuring separation of different production batches,
(b)
1. refrigerated storage areas for packaged and unpackaged meat of crocodiles, unless stored at different times or stored in such a way that the packaging material and storage method cannot be a source of contamination of crocodiles meat,
2. cutting facilities equipped to meet the requirements of cutting and boning hygiene;
3. an establishment where workers handling unpacked crocodile meat wash their hands, equipped to prevent contamination,
4. equipment for disinfecting instruments with hot water at a temperature of at least 82 ° C or an alternative system having similar effect.
Sanitation of cutting and boning
(1) The operator of the cutting plant shall ensure that, when cutting and boning crocodile meat, working with crocodile meat is organised in such a way as to eliminate or minimise contamination of crocodile meat, and in particular that:
(a) crocodile meat intended for cutting has been brought into the workshop gradually as necessary;
(b) during cutting, boning, trimming, cutting into slices or cubes, first packaging and further packaging, which must be completed no later than 24 hours after slaughter, a temperature of not more than 4 ° C of crocodile meat has been maintained by means of an ambient temperature of not more than 12 ° C or any other system having equivalent effect.
(2) Crocodile meat may be cut down and boned before reaching the temperature referred to in paragraph 1 (b). (b) where the cutting plant is located in the immediate vicinity of the slaughterhouse. In that case, the crocodile meat shall be transported to the cutting plant from the slaughterhouse premises or after being hung in the refrigerated areas. After dismantling and packaging, the crocodile meat shall be cooled to the temperature referred to in paragraph 1 (b).
Labelling of crocodile meat
(1) Crocodile meat which has been assessed as
(a) edible shall be marked with the abbreviation "CZ" and the approval number of the slaughterhouse;
(b) inedible
1. for disease reasons or for crocodile disease;
2. because of the presence of residues or contaminants exceeding the limits laid down;
3. because of the failure to comply with the parasitological and microbiological criteria set out in the Annex to this Decree; or
4. For other reasons for which crocodile meat would be declared unfit for human consumption,
is marked with a triangular stamp of 5 cm in length.
(2) The marking of crocodile meat referred to in paragraph 1 (a) may only be made for crocodiles which have been inspected before and after slaughter in accordance with this decree and for which the reasons for declaring crocodile meat are not inedible. The marking of crocodile meat may be carried out before the results of the Trichinella test are received provided that it is guaranteed that crocodile meat from the animal concerned will only be placed on the market if the results are satisfactory. The marking shall be affixed to the outside surface of the carcase by means of ink stamp or by burning the stamp in such a way that, in the case of the splitting of the carcase, each part bears a mark. The letters must be at least 0,8 cm high and the digits must be at least 1 cm high. The dye used must comply with other legislation9).
(3) The marking of crocodile meat referred to in paragraph 1 (b) shall be carried out in such a way that such crocodile meat cannot be misused. In addition, the marking of whole bodies or halves is supplemented by deep cuts into the tissues, the marking of smaller parts of crocodile meat or offal may be replaced by their dyeing.
Storage and transport
(1) The operator of an undertaking, plant or other establishment in which crocodiles are slaughtered and obtained, produced, processed, treated, packaged, stored, transported and put into circulation animal products derived from crocodiles, shall ensure the storage of crocodile meat:
(a) cooling crocodile meat to a temperature of not more than 4 ° C; However, during cooling, crocodile meat may be cut and boned in accordance with Article 6 (2),
(b) sufficient ventilation to avoid condensation of vapours on the surface of crocodile meat;
(c) separate cooling and storage of packaged crocodile meat from packaged crocodile meat;
(d) storage and transport at the temperature referred to in (a).
(2) Crocodile meat intended for freezing must be frozen without undue delay, taking into account, where appropriate, the ageing period before freezing. The freezing temperature must be maintained during storage and during transport of frozen crocodile meat.
(3) Frozen crocodile meat may be thawed only if it is necessary for technological reasons for further processing into crocodile meat products.
Performance of inspections and inspections
(1) The performance of national veterinary surveillance and inspection shall include:
(a) audits of good hygiene practice, focusing in particular on:
1. control of food chain information;
2. organisation and maintenance of premises and equipment;
3. hygiene before, during and after work,
4. personal hygiene,
5. training on hygiene and working practices,
6. pest control,
7. water quality,
8. temperature control;
9. Control of food entering and leaving establishments and inspection of accompanying documents;
(b) audits of procedures based on risk analysis and analysis of critical control points (HACCP), in particular to verify that products of animal origin from crocodiles
1. satisfy the microbiological criteria set out in the Annex to this Decree;
2. satisfy the requirements for residues, contaminants and prohibited substances;
3. they do not contain physical sources of risk, such as foreign bodies,
(c) official controls on crocodile meat in slaughterhouses and cutting plants marketing such crocodile meat, which aim in particular at:
1. food chain information,
2. ante-mortem inspections,
3. animal welfare,
4. post-mortem inspections;
5. animal by-products,
6. laboratory tests,
(d) specific tasks for audits as defined in the Annexes to Regulation (EC) No 854 / 2004 of the European Parliament and of the Council.
(2) The official veterinarian shall act in accordance with Section I of Annex I to Regulation (EC) No 854 / 2004 of the European Parliament and of the Council in the exercise of official supervision and inspections, in particular:
(a) verify that the operator of an undertaking, plant or other establishment in which crocodiles are slaughtered and obtained, produced, processed, treated, packaged, stored, transported and put into circulation animal products derived from crocodiles for animal by-products consistently follows his own procedures concerning the collection, transport, storage, handling, processing and use of such animals, including the specified risk material for which the operator is responsible;
(b) checks that the operator's procedures guarantee to the maximum that crocodile meat
1. shows no pathological abnormalities or changes; or
2. it is not contaminated by feces or other impurities;
(c) before and after slaughter, checks and analyses the relevant information from the records of the holding from which the animals intended for slaughter originate.
(1) Immediately following slaughter of the crocodile, the official veterinarian shall:
(a) an inspection of the whole external surface of the carcase;
(b) examination and palpitations, where necessary, the cutting of parts of the body which are altered or suspected for other reasons;
(c) visual inspection of the head;
(d) visual examination or palpitations of the lungs, trachea and esophagus, as appropriate;
e) visual inspection and palpitations of the pericardium and heart,
(f) visual inspection and palpitations, where appropriate, incision of the organs of the thoracic and abdominal cavities;
(g) assessment of the nutritional status, colour, odour, symmetry and adequacy of bleeding, contamination, parasitic infections, pathological signs, signs of drug use, abrasions and injuries and other abnormalities in the muscles, bones, ligaments, joints and other tissues.
(2) Where necessary, the official veterinarian shall carry out further examinations, palpitations of the carcase and offal and their cutting and laboratory tests to assess whether crocodile meat is edible or inedible in accordance with § 7.
Amendment of the Order on the protection of animals at the time of killing
In Section 6 of Decree No. 418 / 2012 Coll., on the protection of animals at the time of killing, the present paragraph becomes paragraph 1 and the following paragraph 2 is added:
"(2) In the stunning of crocodiles, the device with the projectile tethered shall be placed in the middle of the forehead between the ocular and temporal wells so that the projectile penetrates the cortex; such action shall be carried out in such a way that the animal immediately falls unconscious, in which it will remain until death. ';
EFFECTIVE
This Decree shall take effect on 1 March 2013.
Minister:
Ing. Bendl v. r.
Annex to Decree No 34 / 2013 Coll.
Parasitological and microbiological criteria for crocodile meat
I. Parasitological criteria:
1. Testing for the presence of a muscle (Trichinella) and its unencapsulated form carried out in a laboratory which has been issued an accreditation certificate for carrying out this examination by a digestion method in accordance with Annex III to the directly applicable European Union Regulation laying down specific rules on official controls of Trichinella in meat [Commission Regulation (EC) No 2075 / 2005].
2. Examination for the presence of Spirometer.
3. Examination for the presence of Pentastomidis.
4. Examination for Anisakis.
II. Microbiological criteria:
1. Salmonella 0 / 25 g.
2. Aeromonosa hydrophila 0 / 25 g.
1) Regulation (EC) No 178 / 2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, as amended. Regulation (EC) No 852 / 2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, as amended. Regulation (EC) No 853 / 2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, as amended.
2) Article 54 of Regulation (EC) No 865 / 2006 of the European Parliament and of the Council of 4 May 2006 laying down detailed rules for the application of Council Regulation (EC) No 338 / 97 on the protection of species of wild fauna and flora by regulating trade therein, as amended.
3) Article 1 (2) of Regulation (EC) No 865 / 2006 of the European Parliament and of the Council.
4) Article 1 (3) of Regulation (EC) No 865 / 2006 of the European Parliament and of the Council.
5) Article 8 of Council Regulation (EC) No 338 / 97 of 9 December 1996 on the protection of species of wild fauna and flora by regulating trade therein. Article 59 and 61 of Regulation (EC) No 865 / 2006 of the European Parliament and of the Council
6) Article 15a of Act No. 100 / 2004 Coll., on the trading of endangered species, as amended by Act No. 346 / 2009 Coll.
7) Act No. 246 / 1992 Coll., on the protection of animals against abuse, as amended.
8) Point 1.17 of Annex I to Regulation (EC) No 853 / 2004 of the European Parliament and of the Council.
9) Article 4 of Decree No. 4 / 2008 Coll., laying down the types and conditions of use of additives and extraction solvents in food production, as amended by Decree No. 130 / 2010 Coll.
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Regulation Information
| Citation | Decree No. 34 / 2013 Coll., on animal health requirements for the slaughter of crocodiles and further processing of meat and animal products derived from crocodiles |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 18.02.2013 |
|---|---|
| Effective from | 01.03.2013 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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