Veterinary and sanitary rules for on-farm slaughter of livestock for meat. Rules in the field of veterinary medicine for the slaughter of animals and primary processing of meat and other slaughter products of non-industrial production at slaughter stations of medium and low power Veterinarian

farm animals

Slaughterhouses (slaughter sites) are small, stationary, non-mechanized facilities of low power for slaughtering animals. According to their intended purpose, they can be used both for inter-farm slaughter of animals, and directly in one farm for the slaughter of farm animals.

The main task of organizing slaughterhouses (slaughter sites) (hereinafter referred to as the slaughterhouse) is to provide residents of settlements with meat and other products of slaughter of animals.

The site for the construction of slaughterhouses is allocated in agreement with the authorities of the state veterinary and sanitary supervision. The slaughterhouse (depending on the capacity) is located in accordance with the requirements of sanitary legislation in terms of compliance with sanitary protection distances, and veterinary legislation in terms of compliance with veterinary breaks.

The production process at the slaughterhouse provides for: slaughter and primary processing of livestock, that is, the receipt of unprocessed products of animal origin from the slaughter of farm animals (meat in carcasses, half-carcasses, quarters, offal).

The capacity of low-capacity slaughterhouses can be up to 3-5 tons of meat per shift.

During the operation of slaughterhouses, the flow is provided. The construction of slaughterhouses is carried out in compliance with the general requirements:

The territory is fenced off with a high dense fence, which excludes the possibility of unauthorized entry into the territory of animals and humans. At the entrance and exit to the territory of the slaughterhouse, disinfection barriers are arranged, filled with a disinfection solution for treating the wheels of vehicles.

The slaughterhouse has a stockyard, the area of which is comparable to the volume of slaughter of animals (closed rooms and open pens for overexposure of animals, pre-slaughter veterinary examination, quarantine department and isolation ward). When the animals are delivered for slaughter by road transport, an overpass is set up for their unloading.

On the territory of the slaughterhouse, a manure storage, a site for the installation of containers for collecting solid waste, a site for sanitizing vehicles will be equipped.

The slaughterhouse can be located in one production building and includes the following departments (sections): slaughter-cutting, offal, intestinal, fat, cooling, as well as a room for canning skins. At the slaughterhouse, places (place) must be provided for conducting veterinary and sanitary examination and examination of heads, internal organs and carcasses. The workplaces of the veterinary sanitary expert are equipped with floor racks, tables, hooks, containers for collecting confiscated goods and good lighting.

The building provides for utility rooms on the principle of a sanitary inspection room (changing room, shower, toilet); a dedicated place (room) for the work of a veterinary specialist (installation of a trichinelloscope, conditions for cooking samples, registration of veterinary journals); for storage of agents and detergents and disinfectants used for sanitization.

For storage of meat and other products in the slaughterhouse, there must be a refrigerator for short-term storage of slaughter products, as well as for the isolated storage of meat, from which samples are taken for laboratory research ("conditionally acceptable").

Water supply, including hot water, in sufficient quantity (drinking water) - centralized (city, village water supply network), if necessary, slaughterhouses can have autonomous water supply (storage tanks).

Sewerage - centralized, autonomous (septic tanks).

At the slaughterhouse, conditions are provided for the disposal (destruction) of biological waste (utilization department, biothermal pit, or collection in impermeable containers with subsequent removal for destruction under an agreement with an organization that has conditions for this).

In the case of organizing slaughterhouses on the territory of livestock farms for slaughtering animals of a given farm, the presence of already organized conditions in the farm for the disposal (destruction) of biological waste, water supply, the procedure for delivering animals to slaughter (it is possible that there is no need to build an overpass for unloading animals, a site for sanitizing vehicles delivering animals to the slaughterhouse). Squares industrial building, stockyards, production capacities of refrigerating chambers are provided taking into account the volume of slaughter of animals per shift.

A diagram of the slaughterhouse for the slaughter of animals is attached.

personal subsidiary plots

In personal subsidiary farms, a special place is allocated for the slaughter of animals: a free room (barn), an open area, an area under a canopy can be adapted (used). It is advisable to concreate the floor of the site in order to exclude the penetration of the animals formed during the slaughter process and the treatment of slaughter products into the soil. To collect them, channels are arranged around the perimeter of the site, through which water is collected in a septic tank.

The necessary conditions:

Water supply - sufficient water supply potable quality.

Construction of a device (hand winch, tripod, etc.) for skinning, removal of internal organs in an upright position of the carcass (in order to minimize contamination of slaughter products).

Table for veterinary and sanitary examination of slaughter products.

The presence of containers for storing offal.

Provision of waterproof containers for collection of biological waste, for their disposal (destruction) - boiling into animal feed, delivery and destruction under contracts in organizations that have conditions for their destruction.

Availability of containers and conditions for sanitizing inventory, tools.

Stock of detergents and disinfectants (at least 1 kg per 1 sq. M. Area).

Refrigerator for storing slaughter products

1 area of use

1. These Veterinary and Sanitary Rules are binding on the entire territory of the Pridnestrovskaia Moldavskaia Respublika by executive bodies state power, organizations, regardless of their organizational and legal forms and forms of ownership, officials, citizens and individual entrepreneurs.

2. Requirements for slaughterhouses

2. In organizations, the slaughter of livestock for meat for on-farm consumption must be carried out at slaughterhouses specially equipped in these organizations, as well as in slaughterhouse organizations (abattoirs) of any form of ownership, certified in accordance with the Veterinary and Sanitary Rules for the certification procedure for objects controlled Public service veterinary and phytosanitary welfare of the Ministry of Health and social protection Pridnestrovskaia Moldavskaia Respublika and the issuance of permits for the right, procurement, production, processing, transportation (including export / import) and storage of products and raw materials of animal origin, as well as for the production and sale of veterinary drugs (except for the sale of drugs for treatment animals) approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated April 2, 2005 No. 268 (registration No. 3310 dated August 15, 2005) (SAZ 05-34).

3. Places for the construction of slaughterhouses are allocated to organizations in agreement with the bodies of state veterinary and sanitary control (supervision).

4. The slaughterhouse of organizations of any form of ownership is located outside settlement at a distance from residential buildings, premises for livestock, pastures, roadways, reservoirs, public places, children's and hospitals according to current sanitary standards design. In organizations, slaughterhouses are placed in accordance with the current regulatory legal acts... It is prohibited to build a slaughterhouse (slaughterhouse) on the territory of former cemeteries, cattle burial grounds, landfills and in the presence of a high occurrence of surface groundwater. Slaughterhouses must be built only according to standard designs. Slaughterhouses in mandatory equipped with refrigerating chambers.

5. The territory of the slaughterhouse is fenced off, excluding the possibility of animals entering. At the entrance (exit), a permanent disinfection barrier is installed.

6. The slaughterhouse is provided with sufficient drinking water.

7. In the courtyard of the slaughterhouse, a site with a leash or splits is arranged, where the animals are overexposed and subjected to a pre-slaughter veterinary and sanitary examination.

8. For collection of manure and canyons, dense, tarred inside boxes with well-closing lids should be arranged; in addition, the production premises must be provided with the necessary drains, ending with slurry receivers available for cleaning and disinfection.

9. Manure, kanyga and the contents of slurry receptacles are promptly taken out to the place established by the chief veterinarian of the district (city) and the sanitary and epidemiological service. The contents of the slurry receptacles are neutralized on site prior to removal by chlorination, and manure and kanyga are biothermal at the site of removal.

3. The procedure for on-farm slaughter of livestock in organizations

10. All animals entering the slaughterhouse for slaughter are subject to veterinary examination with compulsory thermometry and allowed for slaughter after the permission of the veterinary personnel serving this point.

Carcasses, internal organs and other meat products are subject to compulsory veterinary examination in accordance with the Rules for veterinary and sanitary examination of slaughter animals and veterinary and sanitary examination of meat and meat products in the Pridnestrovskaia Moldavskaia Respublika approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated March 19, 2007 No. 169 (registration No. 3976 dated July 3, 2007) (SAZ 07-28).

The records of the pre-slaughter veterinary examination of animals and the results of the veterinary and sanitary examination of meat at the slaughterhouses of organizations of any form of ownership are kept in books (journals), the forms of which are established by the executive body of state power of the Pridnestrovskaia Moldavskaia Respublika in charge of veterinary and sanitary welfare issues.

11. The meat produced by the slaughterhouse is subject to branding in the order established by the Instruction on veterinary branding of meat in the Pridnestrovskaia Moldavskaia Respublika approved by Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated August 29, 2007 No. 474 (registration No. 4106 dated October 16, 2007) (SAZ 07-43).

12. After the slaughter of the animal and cutting the carcass, the workplace is cleaned and washed with water.

Half carcasses must be hung on tinned hooks, and the internal organs must be placed on tables or hung on hooks.

13. At the end of the working day, floors, wall panels, drains and inventory - tables, hangers, hooks, barrels, buckets, trays and other items used in the slaughter and processing of animals for meat, are cleaned and washed. Sewers contaminated with blood and canal, wooden equipment are systematically disinfected. Slurry receptacles and boxes for solid waste are disinfected after cleaning.

14. Confiscated goods and waste from slaughterhouses are sent for disposal or destruction in accordance with the Veterinary and Sanitary Rules for the collection, disposal and destruction of biological waste in the Pridnestrovskaia Moldavskaia Respublika, approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated September 8, 2006 No. 381 ( registration No. 3897 dated April 24, 2007) (SAZ 07-18), and other regulatory legal acts.

15. In the case of detection of animals at the slaughterhouse, sick with especially dangerous diseases (anthrax, emphysematous carbuncle, malignant edema, rabies, glanders, rinderpest, tetanus, botulism, tularemia, bradzot and other diseases), in which the rules of veterinary the use of meat for food purposes is prohibited from the sanitary examination, the slaughter is suspended and, under the supervision of veterinary specialists, the carcasses of such animals with all internal organs and skins are destroyed by burning; at the same time, thorough cleaning and disinfection of the entire premises and the territory of the slaughterhouse are carried out.

16. The personnel of the slaughterhouse must undergo a medical examination in accordance with the established procedure and have personal medical records.

17. The administration of the organization or slaughterhouse is obliged to provide all employees of the facility with special sanitary clothing. Work at the point without the specified clothing is prohibited.

The slaughterhouse must have a washbasin, soap, towel, first aid kit, as well as a wardrobe with a compartment for the worker's own clothes and sanitary clothes. It is prohibited to eat or smoke inside the slaughterhouse.

18. Chief veterinarians of districts (cities) are obliged to constantly monitor the veterinary and sanitary state of slaughter stations, regardless of their departmental affiliation, as well as the observance of veterinary and sanitary rules at them. Slaughter points of organizations, as well as veterinarians serving these slaughter points, must be registered with the chief veterinarian of the district (city).

19. For the slaughter of livestock in settlements remote from slaughterhouse organizations, as well as in pastures, organizations can organize mobile slaughterhouses on vehicles with the provision of the necessary equipment.

20. In settlements remote from the above-mentioned slaughterhouse organizations, it is allowed to slaughter livestock for meat on the farms of citizens by slaughters.

21. As an exception, slaughter of livestock for on-farm consumption in organizations and settlements located in the area of activity of slaughterhouse organizations is carried out by slaughterhouses in cases when slaughterhouse organizations are temporarily closed for repairs or for other reasons, or when animals, according to the conclusion of a veterinarian, cannot be delivered to the slaughterhouse.

22. The right to slaughter livestock, which organizations receive, regardless of their form of ownership, including individual entrepreneurs, must be reflected in the permit (certificate) for the right to operate, issued by the State Service for Veterinary and Phytosanitary Welfare, in accordance with the Veterinary and Sanitary Rules on the procedure for attestation of objects controlled by the State Service of Veterinary and Phytosanitary Welfare of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika and issuance of permits for the right, procurement, production, processing, transportation (including export / import) and storage of products and raw materials of animal origin, as well as for the production and sale of veterinary drugs (except for the sale of drugs for the treatment of animals) approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated April 2, 2005 No. 268 (registration No. 3310 dated August 15, 2005) (SAZ 05-34). It is forbidden for a slaughterhouse to remove and procure skins and raw materials from dead animals, as well as from animals that have been slaughtered by other persons.

23. The organization provides the slaughterer with all accessories for slaughtering livestock, a thermometer for measuring the body temperature of animals before slaughter, a logbook for recording the slaughter of livestock, as well as sanitary clothing in accordance with current legislation.

Livestock slaughters must undergo regular medical examinations. About passing medical examination a note is made in the miner's personal medical record. The miner is not allowed to work without a medical examination. Responsibility for the timely passage of a medical examination by the miner rests with the organization with which the miner is in labor relations... If the slaughterer, in accordance with the current legislation, is registered as individual entrepreneur, then the responsibility for the timely passage of the medical examination rests with the cutter himself.

24. On-farm slaughter of livestock is allowed only under the control (supervision) of a veterinarian (paramedic).

As a rule, only healthy animals are allowed for slaughter: cattle, sheep, goats, pigs, birds and rabbits. Slaughter of horses, donkeys, mules and camels is permitted only at meat processing plants or stationary slaughterhouses that have permanent veterinarians on their staff.

In organizations and settlements, the slaughter of livestock for on-farm consumption is prohibited in the cases specified in paragraph 3 of the Rules for veterinary and sanitary examination of slaughtered animals and veterinary and sanitary examination of meat and meat products, approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated March 19, 2007 No. 169 (registration No. 3976 dated July 3, 2007) (SAZ 07-28).

25. Forced slaughter of livestock in organizations, as well as in the farms of citizens, the slaughterer can only carry out with the written permission of a veterinarian in compliance with the relevant measures indicated by the latter, in accordance with the Law of the Pridnestrovskaia Moldavskaia Respublika "On Veterinary Activities" dated December 20, 1994 (SZMR 94- 3.4) with changes and additions, introduced laws Pridnestrovskaia Moldavskaia Respublika dated July 10, 2002 No. 152-ZID-III (SAZ 02 - 28), dated April 3, 2006 No. 18-ZID-IV (SAZ 06-15), dated July 6, 2007 No. 253-ZI-IV (SAZ 07-28), dated September 23, 2009 No. 864-ZID-IV (SAZ 09-39) and the Veterinary Regulations of the Pridnestrovskaia Moldavskaia Respublika ( approved by Decree Government of the Pridnestrovskaia Moldavskaia Respublika dated May 12, 1995 No. 156) (CAMP 95-5).

Each case of the forced slaughter of an animal must be drawn up with an act signed by the state veterinarian (paramedic), indicating the reasons for the forced slaughter of the animal.

Cases of forced slaughter of animals are established by paragraph 36 of the Rules for veterinary and sanitary examination of slaughtered animals and veterinary and sanitary examination of meat and meat products, approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated March 19, 2007 No. 169 (registration No. 3976 dated July 3, 2007 year) (SAZ 07-28).

26. The procurement of skins and other raw materials from slaughtered animals at the slaughterhouses of organizations and other agricultural organizations and in the households of citizens is carried out in accordance with the Veterinary sanitary regulations preparation and conservation of leather raw materials, collection and processing of intestinal raw materials and animal hair in order to preserve and improve their quality in the Pridnestrovskaia Moldavskaia Respublika, approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated June 4, 2008 No. 333 (registration No. 4465 dated June 17 2008) (SAZ 08-24).

27. The maintenance and internal equipment of premises for temporary storage of livestock harvested by the slaughterhouse from slaughtered animals shall be carried out by a procurement organization. The premises must meet the requirements established executive body state power of the Pridnestrovskaia Moldavskaia Respublika, which is in charge of issues of veterinary and sanitary welfare, in accordance with the current provisions.

4. The procedure for on-farm (backyard) slaughter of livestock

in settlements

28. Livestock owners who need to slaughter animals call a slaughterhouse.

Before calling a slaughterhouse for slaughtering an animal, its owner is obliged to present the animal for examination to a veterinarian (paramedic) and obtain a veterinary certificate of permission for slaughtering an animal for meat. The veterinary certificate is valid no more than three days from the date of its issue. It is prohibited to slaughter an animal without presenting a veterinary certificate or upon presenting an expired veterinary certificate. The number of the veterinary certificate, the date of slaughter and other information about the animal, as well as the name and address of the owner, must be recorded by the slaughterer in a special journal.

29. Before starting the slaughter of an animal, the slaughterer is obliged to check the health of the animal and the prepared place for slaughter (it must be clean, have a bed of straw, boards, tarpaulin or other material and convenient and safe for work), the provision of the required amount of water (in winter - heated to 30-35 ° C), dishes for collecting blood and intestines, hung for parts of carcasses and internal organs (liver).

30. Before slaughter, the slaughterer is obliged to measure the body temperature of the animal and examine it in order to exclude any signs of disease.

It is forbidden to slaughter animals if they have at least one of the following signs of the disease.

a) In cattle: increased or decreased body temperature (in cattle - above 39.5 ° C and below 37.5 ° C and in sheep - above 40 ° C and below 38.5 ° C); outflows from the oral and nasal cavity of bloody fluid or outflow of blood from the anus, diarrhea, tumors on the body of the animal - hot painful or hard painless, with a simultaneous increase in body temperature (suspected anthrax); outflow from the oral cavity of saliva with long viscous threads (suspicion of foot and mouth disease); depression with frequent shallow breathing or other signs that are suspicious of a disease of the animal.

b) In pigs: high or low body temperature (above 40 ° C or below 38 ° C), red or blue spots on the skin; tumors in the pharyngeal region; depression or other signs that cause suspicion of the disease of the animal.

If any of the indicated signs is found in an animal, the slaughterer is obliged to immediately inform the veterinarian (paramedic) about this and, before his arrival, not to kill the sick animal and other animals that were with the patient.

After measuring the body temperature of the animal, the slaughterer is obliged to disinfect the thermometer.

31. If signs of an infectious disease are detected in the process of slaughtering an animal and cutting carcasses (blood is dark in color, does not clot, gelatinous edema under the skin or in the pharynx and chest, a greatly enlarged spleen; purulent foci in the chest or abdominal region), the slaughterer is obliged to suspend cutting the carcass and immediately call the veterinarian and leave the carcass, internal organs, skin and other products at the place of slaughter before his arrival.

32. After the slaughter of the animal and the cutting of the carcass, the slaughterer is obliged to make an appropriate toilet of the carcass in the prescribed manner and give the owner recommendations on where it is best to place the meat and other products during their cooling and maturation period in order to prevent contamination and keep them in good condition.

33. At the end of the work, the slaughterer must take off his special clothing and put it in a bag intended for this purpose, wash his hands thoroughly with soap, disinfect (by boiling in water) a knife and other tools used for slaughtering an animal.

The slaughterhouse is obliged to keep overalls clean at all times, subjecting them to washing, cleaning and rendering harmless by boiling or other means at the slaughterhouse, where appropriate conditions must be created.

34. The owner of the animal is obliged to remove all unused waste - the contents of the stomach and intestines, blood and the like - and bury them in a previously prepared hole to a depth of at least 1 m, in a place indicated by a veterinarian, in no case should any waste or give it to dogs, cats and other animals. The straw used for bedding should be burned, and the boards or tarpaulin should be thoroughly rinsed and disinfected. The contaminated soil layer must also be buried along with the waste, and the place of slaughter must be thoroughly disinfected.

35. After the slaughter of the animal, the owner is obliged to deliver the meat and internal organs, together with the veterinary document on the pre-slaughter examination of the animal, to the appropriate state veterinary institution for the post-mortem veterinary and sanitary examination.

If the meat of an animal killed in an organization (house-to-house) is sold on the market, it is subject to repeated veterinary and sanitary examination in the laboratory of veterinary and sanitary examination of the market, regardless of the initial examination and branding.

36. If a contagious disease is detected in an animal after slaughter, measures are taken in accordance with the legislation in force on the territory of the Pridnestrovskaia Moldavskaia Respublika.

37. Veterinary and sanitary examination of meat and other products of slaughter, a veterinarian (paramedic) is obliged to carry out in strict accordance with the current Rules of veterinary and sanitary examination of slaughter animals and veterinary and sanitary examination of meat and meat products, approved by the Order of the Ministry of Health and Social Protection of the Pridnestrovskaia Moldavskaia Respublika dated March 19, 2007 No. 169 (registration No. 3976 dated July 3, 2007) (SAZ 07-28). He is responsible for the correct sanitary evaluation of these products.

The veterinarian (paramedic) is obliged to brand the inspected meat, as provided for by the current instructions, and issue the owner a veterinary certificate or veterinary certificate, drawn up in accordance with the established procedure.

The use of meat for food within the organization or by a private owner, as well as its sale without signs of veterinary and sanitary inspection (brands) and without permission from the state veterinary service are prohibited.

5. Control and responsibility

38. Control over the implementation of these Rules is entrusted to the State Veterinary Service within the competence established by the current legislation of the Pridnestrovskaia Moldavskaia Respublika.

39. Perpetrators of non-compliance or violation established order on-farm slaughter of livestock are held accountable in accordance with applicable law.

40. Responsibility for violation of these Rules is established by the current regulatory legal acts of the Pridnestrovskaia Moldavskaia Respublika.

Registration N 34634

In order to implement comprehensive measures to ensure the well-being of the epizootic situation on the territory of the Russian Federation, to prevent especially dangerous animal diseases, including those common to humans and animals, on the territory of the Russian Federation and in accordance with subparagraph 5.2.9 of the Regulation on the Ministry Agriculture Of the Russian Federation, approved by the decree of the Government of the Russian Federation of June 12, 2008 N 450 (Collected Legislation of the Russian Federation, 2008, N 25, Art. 2983; N 32, Art. 3791; N 42, Art. 4825; N 46, Art. 5337; 2009, N 1, Art. 150; N 3, Art. 378; N 6, Art. 738; N 9, Art. 1119, Art. 1121; N 27, Art. 3364; N 33, Art. 4088; 2010, N 4.Art. 394; N 5, Art. 538; N 16, Art. 1917; N 23, Art. 2833; N 26, Art. 3350; N 31. Art. 4251, Art. 4262; N 32 , Art.4330; N 40, Art. 5068; 2011, N 6, Art. 888; N 7, Art. 983; N 12, Art. 1652; N 14, Art. 1935; N 18, Art. 2649; N 22, Art. 3179; N 36. Art. 5154; 2012, N 28, Art. 3900; N32, Art. 4561; N37, Art. 5001; 2013, N 10, Art. 1038; N 29, Art. 3969; N 33, Art.4386; N 45, Art.5822; Official Internet Portal legal information http://www.pravo.gov.ru, 20.01.2014, N 0001201401200009) I order:

To approve the attached Rules in the field of veterinary medicine for the slaughter of animals and primary processing meat and other slaughter products of non-industrial production at slaughter stations of medium and low power.

Minister N. Fedorov

Application

Rules in the field of veterinary medicine for the slaughter of animals and the primary processing of meat and other products of slaughter of non-industrial production at slaughterhouses of medium and low capacity

1. The rules in the field of veterinary medicine for the slaughter of animals and the primary processing of meat and other products of slaughter of non-industrial production at slaughterhouses of medium and low power (hereinafter referred to as the Rules) establish veterinary and sanitary requirements for the processes of slaughter of cattle, pigs, small ruminants, horses (hereinafter - animals) and primary processing of meat and other slaughter products of non-industrial production at slaughter stations of medium and low power (hereinafter - slaughter stations).

2. These Rules have been developed in order to implement comprehensive measures to ensure the well-being of the epizootic situation on the territory of the Russian Federation, to prevent especially dangerous animal diseases, to strengthen the state veterinary control(supervision) during the slaughter of animals and the receipt from them of meat and other products of slaughter, safe in veterinary and sanitary terms, at slaughter points.

3. These Rules do not apply to the production and (or) slaughter of wild animals while hunting or kept in semi-free conditions.

4. At slaughter stations, ritual slaughter of animals is allowed in accordance with the requirements for the slaughter of the corresponding species of animals, subject to the legislation of the Russian Federation in the field of veterinary medicine.

5. During the operation of slaughterhouses of medium and low power, the flow rate, sequence technological processes, the possibility of holding production control safety of meat and other products of slaughter of non-industrial production (hereinafter referred to as carcasses and other products of slaughter), sanitization (cleaning, washing and disinfection), exclusion of cross-contamination (pollution).

6. At slaughter points, the following processes for slaughter and primary processing of animals are applied and controlled:

a) immobilization (stunning) with modes and methods that exclude the possibility of cardiac arrest of the animal; exsanguination; numbering with the same number of carcasses, internal organs, heads (except for sheep heads) and skins, as well as containers with edible blood; collection of blood for food and technical purposes; skinning (from carcasses of cattle and small ruminants), scalding, stripping and singing of skin or groats (for pigs);

b) removal of internal organs (gut); carcass cutting; cleaning and toilet of carcasses;

c) processing and processing of by-products (by-products, intestinal raw materials, raw fat, blood, bone, leather and other technical raw materials);

d) veterinary and sanitary examination, veterinary branding of carcasses and skins, and their weighing; cooling, freezing and storage of carcasses and other slaughter products of non-industrial production.

7. Boxes (places) for immobilizing (stunning) animals are equipped at the entrance to the slaughterhouse.

8. When moving carcasses and other products of slaughter on mobile lines for animal processing, the possibility of their contact with each other, with the floor and walls is excluded.

9. Workplaces for gastric emptying are segregated and partitioned off to reduce the risk of contamination of carcasses and other products of slaughter with gastrointestinal contents.

10. Bleeding of animals is carried out no later than 1.5 - 3 minutes after immobilization (stunning) of the animal. When bleeding, measures are taken to prevent contamination of the blood and carcasses of the animal, as well as to ensure a sufficient degree of bleeding of the carcass using technologically available methods.

11. To collect food blood, hollow knives with rubber hoses are used, the end of which is lowered into collections (flasks). Collections for blood indicate the numbers of animal carcasses from which it was collected, assigned during the passage of the veterinary and sanitary examination.

12. When pigs are processed without skinning, carcasses are scalded (vertically or horizontally) and peeled.

13. The opal compartments (places) are equipped with equipment and instruments for washing, singing and cleaning the limbs.

14. The process of extracting internal organs from the carcasses (gutting) is carried out no later than 45 minutes after the immobilization (stunning) of the animals. Damage to the gastrointestinal tract, contamination of the outer and inner surfaces of carcasses are not allowed.

In the areas (places) of gutting, conditions are created for the collection and transportation of veterinary confiscated goods (carcasses, its parts and other slaughter products recognized as unsuitable for food purposes based on the results of a veterinary and sanitary examination), removal of the contents of the stomach (canyga), quick removal of internal organs, correct cutting of carcasses (without damaging the integrity of the intestinal walls).

15. Cold and hot water is supplied to the work stations for skinning, skinning, gutting and stripping of carcasses.

16. Inedible slaughterhouse waste is collected in special closable containers painted in a color different from that of other equipment, and bearing an inscription about their purpose.

17.In industrial premises(departments) for slaughtering animals, the owners of slaughterhouses equip workplaces and premises for conducting veterinary and sanitary examination of heads, internal organs, carcasses and veterinary branding, which provide for:

Additional lighting;

Providing hot, cold water and disinfectant solutions;

Signal system for stopping the slaughter process when an infectious (especially dangerous) disease is detected;

Devices for registration of detected cases of animal diseases;

Containers for veterinary confiscated goods;

Sterilizers for instruments;

Biological microscope, comressorium.

18. In front of the cooling chamber (compartment), a scale is installed for weighing the carcasses and other slaughter products obtained as a result of slaughter and primary processing (processing).

19. The processing of by-products is carried out in a separate room or in specially designated areas of the production room in compliance with deadlines processing of offal:

Mucous by-products - no later than 2-3 hours after the slaughter of animals;

The rest - no later than 5 hours.

Processed and packaged by-products are sent to refrigeration chambers for cooling and freezing.

20. The premises intended for the processing of intestines and their preservation are provided with cold and hot water, equipped with special machines for pressing the intestines and their bolts, as well as a centrifuge for processing mucous products. The collection and disposal of the contents of the intestines (kanyga) is carried out, taking into account the existing risks. Removal of the contents from the intestines is carried out immediately after the animals are fed.

21. Skins salting rooms are equipped with tables for salting skins, chests for storing salt and containers for salting skins. The skins are shipped through the outlets for technical raw materials.

22. Carcasses and other products of slaughter, after the veterinary and sanitary examination, are sent for cooling and storage to refrigeration chambers and are released from slaughterhouses in the presence of veterinary accompanying documents.

23. In order to ensure the safety of carcasses and other products of slaughter, at slaughter points, a pre-slaughter veterinary examination of slaughter animals and a veterinary and sanitary examination of carcasses and other products of slaughter are carried out.

24. In the event that sick animals, animals in a state of agony, animals forcedly killed during transportation, or animal corpses are found among the animals admitted to slaughterhouses, and also if the actual presence of animals does not correspond to their number indicated in the veterinary accompanying document, such animals are immediately placed in a quarantine unit until a diagnosis or cause of non-compliance is established.

25. Not allowed:

Send for slaughter animals that have not undergone pre-slaughter aging and pre-slaughter veterinary examination, as well as animals with dung contamination on the skin;

Return to the owners of sick and (or) animals suspicious of the disease, animals with traumatic injuries, as well as animal corpses found during acceptance;

Send animal carcasses and veterinary confiscations to solid waste landfills.

26. Pre-slaughter veterinary examination of animals and veterinary and sanitary examination of carcasses and other products of slaughter are carried out in order to determine the veterinary and sanitary safety of carcasses and other products of slaughter, as well as in order to urgently take timely veterinary and sanitary measures to ensure the protection of the population from diseases, common to humans and animals.

27. At slaughter stations, pre-slaughter veterinary examination of slaughter animals, veterinary and sanitary examination, veterinary branding of carcasses and other products of slaughter obtained from these animals, skins, as well as issuance and execution of veterinary accompanying documents are carried out by state veterinary specialists of bodies and institutions included in the system the state veterinary service in accordance with the legislation of the Russian Federation in the field of veterinary medicine (hereinafter - veterinary specialists).

28. The procedures for the pre-slaughter veterinary examination of slaughter animals and veterinary and sanitary examination of carcasses and other products of slaughter obtained as a result of slaughter from these animals, veterinary branding, as well as the issuance of veterinary accompanying documents are carried out in accordance with the requirements, established by law Russian Federation in the field of veterinary medicine.

29. Animals entering slaughterhouses from other settlements for slaughter are accompanied by veterinary accompanying documents, which indicate information about their planned diagnostic studies, welfare for infectious diseases, last dates the use of antibiotics, hormonal, stimulating and other drugs, as well as the timing of pre-slaughter aging on the farm.

30. Upon acceptance and before slaughter at slaughterhouses, animals undergo a pre-slaughter veterinary examination, including general or sample thermometry.

31. The pre-slaughter veterinary examination assesses the general condition of each animal admitted to the slaughterhouse, whether the animals have symptoms of a disease or disorder in their general condition, which can make carcasses and other products of slaughter unsuitable for human consumption, as well as dangerous for humans, animals and the environment.

32. At slaughter stations, based on the results of the pre-slaughter veterinary examination of animals by veterinary specialists, the procedure for sending animals to slaughter or their placement in the premises (open pens) of the pre-slaughter base of the slaughter station is indicated, as well as veterinary monitoring of the health of these animals is established.

33. Animals are sent for slaughter from the premises (open enclosures) for pre-slaughter maintenance to the premises for slaughter in accordance with the sequence established by veterinary specialists to ensure rhythmic slaughter and prevent cross-contamination of animals.

34. In cases of suspicion or detection of infectious diseases, slaughter animals admitted to the slaughterhouse are isolated until the final diagnosis is made, emergency veterinary and sanitary measures are taken in accordance with the legislation of the Russian Federation in the field of veterinary medicine.

35. Animals admitted to slaughter are sent to the slaughter room, where they are subject to immediate slaughter.

36. Pork carcasses, as well as horse meat carcasses, are tested for trichinosis.

37. Until the completion of the veterinary and sanitary examination, carcasses and other slaughter products, except for the gastrointestinal tract, skins of slaughtered animals, legs and ears of cattle, heads and legs of sheep and goats are not subject to removal from the slaughter room.

38. When contagious animal diseases are detected after slaughter, veterinary stamps are applied to the carcasses, indicating the method of neutralization (disinfection), disposal or destruction.

39. At slaughter points, if signs of pathomorphological changes characteristic of infectious animal diseases are detected during the veterinary and sanitary examination in the carcass and other slaughter products, measures are taken in accordance with the legislation of the Russian Federation in the field of veterinary medicine.

40. At slaughter stations, veterinary specialists keep an inventory of the slaughter animals delivered to the slaughter station, a logbook for recording the results of the pre-slaughter veterinary examination of slaughter animals and veterinary-sanitary examination of carcasses and other products of slaughter at the slaughterhouse, as well as a logbook for trichinelloscopy at the slaughterhouse (recommended samples are given in Appendices N 1-3 to these Rules).

41. Veterinary confiscated goods, after the permission of veterinarians, are removed from the premises for slaughter in specially equipped containers (marked - "scrap", "destruction").

42. On the territory of slaughterhouses, the removal of household waste from containers is carried out when they accumulate no more than 2/3 of the container, but at least once a day, followed by disinfection of the containers and the site where they are located. For the processing of containers and other containers for the collection of household waste, storage of cleaning equipment for cleaning the territory, separate equipped sites or sanitary posts are allocated.

43. At the end of the work shift, as well as when contagious, including especially dangerous animal diseases are detected, equipment, floors, panels, walls, drains, tables, hangers, hooks, floor vehicles, containers are cleaned, washed and disinfected.

44. Means for disinfection, as well as detergents and cleaning agents used at the slaughterhouse, are used and stored in rooms that are locked with a key.

45. Washing and disinfection of small implements in slaughter and primary processing production facilities are carried out in three sectional baths with hot and cold water supply and containers filled with disinfectant solution. For washing and disinfection of aprons and oversleeves, special marked containers are used.

46. In production and auxiliary premises rodents and insects are not allowed on the territory of slaughterhouses.

The list of infectious, including especially dangerous, animal diseases for which restrictive measures (quarantine) can be established, approved by order of the Ministry of Agriculture of Russia dated December 19, 2011 N 476 (registered by the Ministry of Justice of Russia on February 13, 2012, registration N 23206) (hereinafter - contagious animal disease).

Approved

General Directorate of Veterinary Medicine

Ministry of Agriculture of the USSR,

agreed

with the USSR Ministry of Health

and the board of Tsentrosoyuz

VETERINARY SANITATION RULES

IN-FARM LIVESTOCK FOR MEAT

1. On collective farms, state farms and other agricultural enterprises, the slaughter of livestock for meat for on-farm consumption should be carried out at slaughter centers specially equipped on these farms, as well as at slaughterhouses (slaughterhouses) of consumer cooperatives or the Ministry of Meat and Dairy Industry of the USSR.

2. A place for the construction of slaughterhouses by consumer cooperative organizations, collective farms, state farms and other agricultural enterprises shall be allocated in agreement with the bodies of state veterinary and sanitary supervision.

3. The slaughterhouse of consumer cooperatives is located outside the settlement, at a distance from residential buildings, premises for livestock, pastures, driveways, reservoirs, public places, children's and medical institutions, as indicated in the sanitary design standards SN 245-63. On collective farms, state farms and other agricultural enterprises, slaughterhouses are located in accordance with the Standards for the technological design of veterinary facilities (NTP-CX. 8-67). Slaughterhouses must be built only according to standard designs.

4. The territory of the slaughterhouse is fenced off, excluding the possibility of animals entering.

5. The slaughterhouse is provided with sufficient drinking water.

6. In the courtyard of the slaughterhouse, a site with a leash or splits is arranged, where the animals are overexposed and subjected to a pre-slaughter veterinary and sanitary examination.

7. For collecting manure and canyons, dense, tarred inside boxes with well-closing lids should be arranged; in addition, the production premises must be provided with the necessary drains, ending with slurry receivers available for cleaning and disinfection.

8. Manure, kanyga and the contents of the slurry receptacles are promptly taken out to the place established by the chief veterinarian of the district (city) and the sanitary and epidemiological service. The contents of the slurry receptacles are neutralized on site prior to removal by chlorination, and manure and kanyga are biothermal at the site of removal.

9. The opening of slaughterhouses is formalized by an act admissions committee as part of representatives of local Soviet bodies, bodies veterinary supervision, the sanitary and epidemiological service and a representative of the organization building the slaughterhouse.

10. The procedure for the on-farm slaughter of livestock on distant pastures is established by the main directorates (directorates) of veterinary medicine of the ministries of agriculture of the Union republics.

11. Slaughter of livestock belonging to citizens living in settlements located in the zone of activity of slaughterhouse enterprises of consumer cooperation, the Ministry of Meat and Dairy Industry of the USSR, collective and state farms, must be carried out at these enterprises. Only in exceptional cases is it allowed to slaughter livestock on the spot by a special slaughterhouse.

12. The slaughterhouse is operated by a veterinarian or paramedic who is responsible for the release of high-quality meat and meat products from the facility.

13. All animals entering the slaughterhouse for slaughter are subjected to a veterinary examination with compulsory thermometry and allowed for slaughter after the permission of the veterinary personnel serving this point.

Carcasses, internal organs and other meat products are subject to mandatory veterinary examination in accordance with the current Rules for Veterinary Examination of Slaughter Animals and Veterinary and Sanitary Examination of Meat and Meat Products.

The records of the pre-slaughter veterinary examination of animals and the results of the veterinary and sanitary examination of meat at the slaughterhouses of consumer cooperatives, collective and state farms are kept in books (journals), the forms of which are established by the "Instructions on veterinary accounting and veterinary reporting", approved by the Main Directorate of Veterinary Medicine of the USSR Ministry of Agriculture.

14. The meat produced by the slaughterhouse is subject to branding in accordance with the procedure established by the current "Instruction for stamping meat" approved on April 8, 1971.

15. After slaughtering the animal and cutting the carcass, the workplace is cleaned and washed with water.

Half carcasses must be hung on tinned hooks, and the internal organs must be placed on tables or hung on hooks.

16. At the end of the working day, floors, wall panels, drains and inventory - tables, hangers, hooks, barrels, buckets, trays and other items used in the slaughter and processing of animals for meat, are cleaned and washed. Drains contaminated with blood and canal, wooden equipment are systematically disinfected at the direction of the veterinarian. Slurry receptacles and boxes for solid waste are disinfected after cleaning.

17. Confiscated goods from slaughterhouses are sent to veterinary and sanitary factories, and in their absence, they are poured with a strong-smelling substance and destroyed by burying in the ground in a designated place.

18. In the case of detection at the slaughterhouse of animals suffering from an acutely infectious disease (anthrax, emphysematous carbuncle, malignant edema, rabies, glanders, plague of cattle and camels, tetanus, botulism, tularemia, bradzot and other diseases), in which the rules of veterinary - the use of meat for food purposes is prohibited from the sanitary examination, the slaughter is suspended and, under the supervision of veterinary specialists, the carcasses of such animals with all internal organs and skins are destroyed by burning; at the same time, thorough cleaning and disinfection of the entire premises and the territory of the slaughterhouse are carried out.

19. The personnel of the slaughterhouse are obliged to undergo a medical examination in accordance with the current Instruction on medical examination of employees of food enterprises.

20. The administration of the farm or slaughterhouse is obliged to provide all employees of the facility with special sanitary clothing in accordance with established standards. Work at the point without the specified clothing is prohibited.

21. Chief veterinarians of districts (cities) are obliged to constantly monitor the veterinary and sanitary state of slaughterhouses, regardless of their departmental affiliation, as well as the observance of veterinary and sanitary rules at them. Slaughter points of collective farms, state farms and other agricultural enterprises and consumer cooperatives, as well as veterinarians serving these slaughter points, must be registered with the chief veterinarian of the district (city).

22. For the slaughter of livestock in settlements remote from slaughterhouse enterprises, as well as on distant pastures, consumer cooperation organizations can organize mobile slaughterhouses on cars with the provision of the necessary equipment. The staff of such a slaughterhouse includes a slaughterhouse, a veterinarian and a driver.

23. In settlements remote from the above slaughterhouses, it is allowed to slaughter livestock for meat on the farms of citizens by specially trained slaughters allocated by collective and state farms in accordance with the Resolution of the Council of Ministers of the USSR of May 20, 1968 N 352 and working under the supervision of a veterinarian (paramedic).

24. As an exception, the slaughter of livestock for on-farm consumption in collective farms, state farms and settlements located in the area of operation of slaughterhouse enterprises is carried out by household slaughters in cases when slaughterhouse enterprises are temporarily closed for repairs or for other reasons, or when animals, upon the conclusion of a veterinarian, cannot be delivered to the slaughterhouse.

25. The settlements in which it is temporarily allowed to slaughter livestock by trained slaughters are determined by the executive committees of the regional Soviets of Working People's Deputies on the proposal of local veterinary authorities, procurement organizations of consumer cooperation and, if necessary, organizations of the meat industry.

26. On-farm slaughter of livestock is allowed only with the permission of a veterinarian (paramedic).

On collective farms, state farms, unfavorable for infectious diseases, the slaughter of livestock for on-farm consumption may be permitted only by veterinarians of farms or the state veterinary network in accordance with the current instructions for combating infectious animal diseases.

On collective farms, state farms and inhabited localities, the slaughter of livestock for on-farm consumption is prohibited in the cases specified in paragraph 3 current Regulations veterinary examination of slaughter animals and veterinary and sanitary examination of meat and meat products.

27. Forced slaughter of livestock on collective and state farms, as well as on households of citizens, the slaughterer may only carry out with the written permission of a veterinarian (paramedic) in compliance with the relevant measures indicated by the latter.

Each case of forced slaughter of an animal must be drawn up with an act signed by a veterinarian (paramedic), indicating the reasons for the forced slaughter of the animal.

Note. The cases of forced slaughter of animals, provided for in paragraph 68 of the current Rules of Veterinary and Sanitary Expertise, include those cases when the animal is threatened with imminent death.

28. The training of slaughters of livestock is carried out by the regional offices of consumer cooperation in special program approved by the main directorate (directorate) of veterinary medicine of the ministry of agriculture of the union republic, which does not have a regional division, or by the veterinary department of the regional (regional) administration of agriculture, the ministry of agriculture of the autonomous republic and the regional, regional, republican consumer union.

Cattle slaughters are issued a certificate for the right to slaughter cattle at home. Certificates are issued by organizations of consumer unions signed by the head of the office and the chief veterinarian of the district. The certificates are affixed with the seals of the consumer union and the organization (institution) of the state veterinary network.

It is forbidden for a slaughterhouse to remove and procure skins and raw materials from dead animals, as well as from animals that have been slaughtered by other persons.

29. The slaughterhouse is registered in the corresponding procurement office of the consumer union. The office provides the slaughterer with all accessories for slaughtering livestock, a thermometer for measuring the body temperature of animals before slaughter, a logbook for recording the slaughter of livestock, as well as sanitary clothing according to established standards.

Cattle slaughters must systematically undergo a medical examination in accordance with the current instructions. A note is made on the passage of a medical examination in the personal identity card of the slaughterer. The miner is not allowed to work without undergoing a medical examination. Responsibility for the timely passage of a medical examination by the miner rests with the procurement office, where the miner is registered.

30. The procurement of skins and other raw materials from slaughtered animals at the slaughterhouses of collective farms, state farms and other agricultural enterprises and on the households of citizens is carried out in accordance with the "Rules for the procurement and conservation of leather raw materials, the collection and processing of intestinal raw materials and animal hair in order to preserve and improve them. quality "approved by the Main Directorate of Veterinary Medicine of the USSR Ministry of Agriculture and The State Committee blanks of the Council of Ministers of the USSR on June 18, 1965

32. Owners of livestock, who need to slaughter animals, call the slaughterhouse in accordance with the procedure established by local authorities.

Before calling a slaughterhouse to slaughter an animal, its owner is obliged to present the animal for examination to a veterinarian or veterinary paramedic and obtain a certificate of permission for slaughtering an animal for meat. The certificate is valid no more than two days from the date of its issue. It is prohibited to slaughter an animal without presenting a certificate or upon presenting an expired certificate. The number of the veterinary certificate, the date of slaughter and other information about the animal, as well as the name and address of the owner, must be recorded by the slaughterer in a special journal.

33. Before starting the slaughter of an animal, the slaughterer is obliged to check the health of the animal and the prepared place for slaughter (it must be clean, have a bed of straw, boards, tarpaulin or other material and convenient and safe for work), the provision of the required amount of water (in winter - heated to 30 - 35 °), dishes for collecting blood and intestines, hung for parts of carcasses and internal organs (liver).

34. Before slaughter, the slaughterer is obliged to measure the body temperature of the animal and examine it in order to exclude any signs of disease.

It is forbidden to slaughter animals if they have at least one of the following signs of the disease.

A. In cattle: increased or decreased body temperature (in cattle - above 39.5 ° and below 37.5 ° and in sheep - above 40 ° and below 38.5 °); outflows from the oral and nasal cavity of bloody fluid or outflow of blood from the anus, diarrhea, tumors on the body of the animal - hot painful or hard painless, with a simultaneous increase in body temperature (suspected anthrax); outflow from the oral cavity of saliva with long viscous threads (suspicion of foot and mouth disease); depression with frequent shallow breathing or other signs that are suspicious of a disease of the animal.

B. In pigs: high or low body temperature (above 40 ° or below 38 °), red or blue spots on the skin; tumors in the pharyngeal region; depression or other signs that cause suspicion of the disease of the animal.

If any of the indicated signs is found in an animal, the slaughterer is obliged to immediately inform the veterinarian or veterinary paramedic about this and, before his arrival, not to kill the sick animal and other animals that were with the patient.

After measuring the body temperature of the animal, the slaughterer is obliged to disinfect the thermometer.

35. If one of the signs that give rise to suspicion of a contagious disease is found in the process of slaughtering an animal and cutting the carcass (blood is dark in color, does not clot, gelatinous edema under the skin or in the pharynx and chest, greatly enlarged spleen; in the chest or abdominal region, purulent foci), the slaughterer is obliged to suspend the cutting of the carcass and immediately call the veterinarian and, before his arrival, leave the carcass, internal organs, skin and other products at the place of slaughter of the animal.

36. After the slaughter of the animal and the cutting of the carcass, the slaughterer is obliged to make an appropriate toilet of the carcass in the prescribed manner and give the owner recommendations on where it is best to place the meat and other products during their cooling and ripening period in order to prevent contamination and keep them in good condition.

37. At the end of the work, the slaughterer must take off his special and sanitary clothing and put it in a bag intended for this purpose, wash his hands thoroughly with soap, disinfect (by boiling in water) a knife and other tools used for slaughtering an animal.

Overalls and sanitary clothes must be kept clean at all times by the miner, subjecting them to washing, cleaning and neutralization by boiling or other means at the slaughterhouse, where appropriate conditions must be created.

38. The owner of the animal is obliged to remove all unused waste - contents of the stomach and intestines, blood, etc. - and bury them in a previously prepared hole to a depth of at least 1 m, in a place indicated by the veterinarian, in no case should you throw any waste or give it to dogs, cats and other animals. The straw used for bedding should be burned, and the boards or tarpaulin should be thoroughly rinsed and disinfected. The contaminated soil layer must also be buried along with the waste, and the place of slaughter must be thoroughly disinfected.

39. After the slaughter of an animal on the farm, the owner is obliged to deliver the meat and internal organs, together with a certificate of the pre-slaughter examination of the animal, to the appropriate veterinary institution for post-mortem veterinary and sanitary examination, unless a different procedure is established for presenting meat for veterinary sanitary examination in case of on-farm slaughter of livestock.

The veterinarian (paramedic) is obliged to brand the inspected meat, as provided for by the current instructions, and, if necessary, issue the owner a certificate or veterinary certificate, drawn up in accordance with the established procedure.

The use of meat for food inside the farm (collective farm, state farm) or by a private owner, as well as its sale without signs of veterinary and sanitary inspection (brands) and without permission from veterinary supervision is strictly prohibited.

42. It is prohibited to issue veterinary certificates and veterinary certificates for meat owned by private owners, in cases where the meat was obtained during slaughter of cattle in settlements located in the area of activity of slaughterhouse enterprises of consumer cooperation, the Ministry of Meat and Dairy Industry of the USSR or collective and state farms, except for the cases specified in paragraph 24 of these Rules, and if the animal is killed by the owner without a preliminary examination by a veterinarian and not a specially designated slaughterhouse.

43. These veterinary and sanitary Rules are mandatory for all heads of farms, procurement organizations of consumer cooperation, citizens - animal owners, as well as veterinary specialists who control on-farm slaughter livestock for meat.

Those guilty of non-observance or violation of the established procedure for the on-farm slaughter of livestock are brought to justice in accordance with the Veterinary Regulations of the USSR.

Control over the implementation of these Rules is entrusted to the bodies of state veterinary supervision.

With the publication of these Rules, the "Instruction on the opening and operation of collective farm slaughterhouses" shall be considered invalid, approved by the Ministry agriculture of the USSR on September 7, 1949 and the Ministry of Procurement of the USSR on October 4, 1949

From July 1, 2014 on the territory of the Russian Federation based on technical regulations Customs Union of Russia, Belarus and Kazakhstan "On food safety": "It is prohibited to handle the meat of farm animals that have not been slaughtered at meat processing plants, slaughterhouses or slaughter sites."

These requirements for the slaughter of farm animals prescribe the owners of personal farmsteads to slaughter their livestock for sale only in places specially designated for these purposes (meat processing plants, slaughterhouses and sites).

Based on this decision, the purchase of slaughter meat is prohibited for institutions of social structures (kindergartens, schools, medical institutions etc.).

In most areas, this "news" of the owners, and local authorities as usual caught "by surprise".

When approving this regulation, the relevant departments proceeded from good intentions to achieve the release of high-quality and safe veterinary and sanitary food products.

Veterinary specialists of the state veterinary network, before issuing a certificate for a pre-slaughter examination, conduct a clinical examination with the measurement of the body temperature of the slaughtered animal, check that this animal has the necessary studies and treatments against especially dangerous diseases common to humans and animals. But all this does not give any guarantee if he does not see in what sanitary conditions the slaughter of the animal is carried out.

The correctness of the slaughter primarily affects the quality of the meat and its safety. After slaughter, the carcass must be cooled, and this is practically impossible to do at home in the warm season.

Slaughter at the slaughterhouse removes these issues in terms of sanitary and epidemiological safety, the resulting biological waste is disposed of, and not pulled along the street by dogs.

Often the owners of private household plots and peasant farms, due to the lack of specialized transport, simply transport meat to the market in the trunk of their car and there is no need to talk about any sanitation.

To the prohibition of slaughter recent years forces the veterinary service and widespread African swine fever in Russia.

However, all these arguments of veterinarians remain unconvincing for the majority of owners of private household plots and peasant farms - in comparison with the upcoming hassle and material costs, especially considering that not every district has a proper slaughterhouse that meets all the requirements of veterinary legislation.

In order to familiarize yourself with the requirements for livestock owners when slaughtering animals, as well as what requirements must be met during the construction of a slaughterhouse, this article is presented to your attention.

Requirements for the slaughter of livestock.

Slaughter of animals and cutting of carcasses is a set of production operations during the slaughter of animals for meat and processing of carcasses.

Slaughter of animals and butchering of carcasses in the Russian Federation is carried out at enterprises of the meat industry, slaughterhouses, slaughterhouses of agricultural enterprises, large peasant farms and individual entrepreneurs with slaughter facilities that meet the requirements of the state veterinary supervision and Rospotrebnadzor.

Before feeding animals for slaughter, they must be without feed: cattle and small ruminants - 24 hours, pigs - 12 hours, rabbits and poultry - 14-18 hours. At the same time, the watering for animals is not limited and stops 3-4 hours before slaughter.

In the process of pre-slaughter exposure in the gastrointestinal tract, a significant part of its contents is freed, as a result of which the sanitary conditions for processing animals are further improved, and the shooting of skins and the gutting of carcasses is facilitated. 1-1.5 hours before the start of slaughter, animals are transferred to the slaughter enclosure. Pigs are washed with water at a temperature of 20-25 degrees for at least 5 minutes. In cattle, the legs are washed with a hose.

Subsequently, slaughter animals undergo the following operations: stunning, lifting the stunned animal onto a suspended path, exsanguination, skin shooting, carcass gutting, sawing or chopping up carcasses, toilet and veterinary examination (branding).

When slaughtering animals, the owners of the slaughterhouse must ensure compliance with the current hygienic veterinary and sanitary regimes.

During the movement of carcasses along the overhead tracks, their contact with the floors, walls, and technological equipment of the slaughterhouse is not allowed. Transportation of raw fat, by-products, intestines and other products of slaughter to the place of their processing is carried out by bucket carts, in overhead buckets.

Non-food waste must be collected in a special container with an inscription on their purpose. To collect veterinary confiscates, a movable, resealable container, painted according to white background black stripes. Emptying the stomachs of slaughtered animals from the contents, as well as fleshing of the skins is carried out in a separate room. At the slaughterhouse, an immediate stop of the conveyor is ensured at the request of the veterinarian-veterinarian if there is a suspicion of especially dangerous diseases of the slaughtered animals.

The floors in the production area are washed during work and at the end of it with hot water and detergents.

Walls and panels tiled or painted with oil paint are wiped daily with clean rags soaked in a soap and alkaline solution. Equipment and inventory are thoroughly cleaned every day at the end of the work, washed with a hot solution of soda ash (0.1-0.2%), caustic soda (0.1-0.2%), as well as modern drugs, the use of which is permitted by Rospotrebnadzor using various generators. Disinfection at the slaughterhouse is carried out once every 5 days, as well as at the request of the state veterinary supervision.

At the slaughterhouse for its personnel, the necessary conditions to ensure that its employees comply with the rules of personal hygiene and prevention. To carry out the veterinary and sanitary examination of slaughter animals, a workplace is equipped for a veterinarian-sanitary expert. Workplace a sanitary veterinarian must be provided with a washbasin with a hot and cold water mixer, individual napkins for drying hands, a vessel with a disinfectant solution and a sterilizer for sanitizing veterinary instruments.

Illumination of the workplace of the sanitary expert veterinarian is provided in accordance with established norms... In order to avoid depersonalization of carcasses and organs, they are numbered until the end of the veterinary sanitary examination. All carcasses and organs of slaughter animals must be examined by a veterinarian - sanitary expert in accordance with the "Rules for veterinary examination of slaughtered animals and veterinary sanitary examination of meat and meat products." Meat suitable for food without restrictions, as well as skins are marked with stamps of the established form.
Conditionally suitable meat and offal are rendered harmless according to the rules under the supervision of a veterinarian.

All employees of the slaughterhouse are provided with sanitary clothing according to established standards.

All personnel working at the slaughterhouse are required to undergo periodic medical examinations in accordance with the regulations on medical examinations of employees of food enterprises.

Requirements for the arrangement of the slaughterhouse.

In order to build a slaughterhouse, its owner must receive required package documents from the veterinary service of the subject and Rospotrebnadzor. Having received the necessary package of documents and having agreed on all the details, the owner of the slaughterhouse can start its construction.

What are the basic requirements for the construction of the slaughterhouse:

Construction should be carried out according to a standard design.
The slaughterhouse must be located outside the settlement.
The territory of the slaughterhouse is fenced off.
Impervious containers with well-closing lids are installed for collecting manure and canals.
Provided with water in accordance with GOST.
Site for overexposure and pre-slaughter inspection of animals.
Disinfection barriers are installed at the entrance and exit.

The site for the construction of a slaughterhouse, on the basis of an application, is assigned by the state veterinary supervision authorities and Rospotrebnadzor. At the same time, the slaughterhouse can be located only outside the settlement, at a distance from residential buildings, premises for livestock, pastures, reservoirs, public places, children's and medical institutions no closer than 500m.

The place for the slaughterhouse should be allocated on the leeward side of the settlement, be convenient for the delivery of livestock, removal of products, removal of sewage and slaughterhouse waste.

The territory of the slaughterhouse is fenced off, the fences exclude the possibility of the entry of neglected animals.

At the entrance and exit on the territory of the slaughterhouse, disinfection barriers are installed, filled with disinfection. solution.

The slaughterhouse must be provided with a sufficient amount of drinking water, based on the calculation for cleaning the slaughterhouse - 9L; production-3L; for irrigation of driveways of the territory-1.5-2; for the pre-slaughter maintenance (per 1 head) of red cattle-60l, for pigs -25l, for sheep-10l, for the rest technological operations–From 100 to 130 liters (for red cattle).

To collect manure and horse-drawn horses, a liquid-impermeable box or tight sealed containers with well-closing lids are arranged. The production premises provide the necessary drains for the removal of flushing water into the sewer or a slurry receiver convenient for cleaning and disinfection. Slurry bins and boxes for solid waste are also thoroughly disinfected during cleaning.

When planning the production facilities of the slaughterhouse, it is necessary to exclude the possibility of meeting the finished food products with raw materials, and especially with the routes of movement of animals delivered for slaughter.

Covers of work tables are made of stainless metal, hooks for hanging the liver, heads and meat carcasses, floor bucket carts, basins and bowls, for short-term storage of offal, raw fat and other food products - from stainless steel or tinned.

Ceilings, walls are whitewashed, wall panels to a height of 1.8 m are tiled or painted with light-colored oil paint. Walls and panels tiled or painted with oil paint are daily wiped with clean rags moistened with soap and alkaline solution. The floors are made of cement or asphalt, resistant to aggressive environments and easily cleaned and disinfected. The floor is cleaned during work and at the end of the shift. To protect buildings from penetration of rodents, a steel mesh with cells of 12 * 12 mm is laid into the walls to a height of 0.5 m. from the base / plinth level. The production area must be equipped with ventilation, heating and lighting.

At the slaughterhouse there must be a refrigerating chamber.

On the territory of the Vladimir region, in order to obtain a veterinary certificate for the operation of a slaughterhouse, the owner of the slaughterhouse must submit the following package of documents to the veterinary department:

Veterinary service agreement with the district government agency"SBBZh paradise".
Contract for the disposal of biological waste generated as a result of the slaughter of an animal with the owner of the biothermal pit.
The act of veterinary and sanitary inspection by veterinary specialists of the state veterinary service of the slaughter point, which describes in detail the fulfillment of the requirements for the slaughter point.
Test report for water samples used at the slaughterhouse.
Solid waste disposal contract.
Certificate of state registration.
Certificate of registration with tax authority(INN).

Note: In accordance with the requirements of the technical regulations of the Customs Union from 09.10. 2013 "On the safety of meat and meat products" all meat processing industries, incl. and slaughterhouses on the territory of the Russian Federation must meet the requirements of the technical regulations, namely:

6. Requirements for the production processes of slaughter products and meat products.

20. Manufacturers, sellers and persons performing the functions of foreign manufacturers of slaughter products and meat products are obliged to carry out their production processes in such a way that these products comply with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

21. Production facilities where the processes of slaughter of productive animals, processing (processing) of slaughter products and production of meat products are carried out, are subject to state registration in accordance with the provisions of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011).

22. Organization of production facilities in which the process of production of slaughter products and (or) meat products is carried out, technological equipment and inventory used in the production of slaughter products and meat products, storage conditions and disposal of waste products of their production, as well as water used in the process their production must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

23. At all stages of the production process of slaughter products and meat products, their traceability must be ensured.

24. Materials in contact with slaughter products and meat products during the production process must comply with the requirements for the safety of materials in contact with food products.

25. Packing materials for packaging finished products are delivered through corridors or expeditions, bypassing production facilities. Storage of packaging materials in production facilities is not allowed.

7. Requirements for slaughter products and their production processes.

26. The process of production of slaughter products includes preparation of productive animals for slaughter, slaughter of productive animals, butchering, deboning and trimming of carcasses, stripping of carcasses, half carcasses and offal, collection of veterinary confiscated goods.

27. The process of preparing productive animals for slaughter must comply with the requirements of this technical regulation of the Customs Union "On food safety" t (TR CU 021/2011) in terms of the processes of obtaining unprocessed food products of animal origin.

28. Productive animals delivered to production facility, are subject to pre-slaughter veterinary and sanitary inspection and ante-mortem aging in accordance with the requirements and regulatory legal acts of the Member States.

29. In the event that sick productive animals in a state of agony are found in a batch of productive animals, forcedly killed productive animals or corpses of productive animals, or if the actual presence of heads in a batch of productive animals does not correspond to the number specified in veterinary document, such a batch of productive animals is immediately placed in a quarantine facility until a diagnosis or cause of non-compliance is established.

30.Not allowed:

a) send for slaughter non-identified productive animals, productive animals that have not undergone pre-slaughter holding and pre-slaughter veterinary examination, as well as productive animals with dung contamination on the skin;

b) return to the owners of sick and (or) suspicious in relation to the disease productive animals found during acceptance;

c) take out (withdraw) productive animals accepted for slaughter from the territory of the zone of pre-slaughter keeping and slaughter of productive animals;

d) send carcasses of productive animals and veterinary confiscated goods to solid waste landfills;

31. If at the time of acceptance and pre-slaughter veterinary examination of productive animals with signs infectious disease the entire batch of productive animals is isolated until a final diagnosis is made.

32. Productive animals are brought for slaughter from premises (open enclosures) for pre-slaughter to slaughter premises in such a way as to ensure the rhythmic operation of the slaughter line and prevent cross-contamination.

33. The process of slaughter of productive animals (hereinafter referred to as slaughter) must comply with the requirements of this technical regulation and the technical regulation of the Customs Union "On food safety" (TR CU 021/2011) in terms of the processes of obtaining unprocessed food products of animal origin.

34. The slaughter process should ensure the identification of the slaughter products and the traceability of the slaughter products throughout the entire technological process.

35. The slaughter process must ensure compliance with the slaughter technological processes and the use of technological methods that exclude contamination of the surface of carcasses.

36. During slaughter, the separation of the following groups of working operations should be ensured:

a) group 1-immobilization, bleeding, whitening and shooting of skins (for pigs in skins - scalding, removal of bristles, scorching and cleaning of carcasses from bristle residues).

Immobilization of productive animals is carried out using means that provide a weakening of the sensitivity of productive animals and the loss of the ability to move with a beating heart.

Bleeding of productive animals is carried out in a manner that ensures the most complete bleeding;

b) group 2 - gutting, dividing carcasses into half carcasses, cleaning carcasses, branding and weighing;

c) group 3 - processing and processing of by-products (by-products, intestinal raw materials, raw fat, blood, bone, endocrine-enzymatic and special raw materials, leather raw materials and non-food raw materials).

37. Fences, equipment and tools used during slaughter should exclude the possibility of transferring contamination to carcasses, half carcasses and slaughter products.

38. It is necessary to provide for an emergency stop of the slaughter line from the workplaces of veterinary specialists with the help of technical devices(for example, "stop" buttons) in case of suspicion or detection of especially dangerous diseases of productive animals.

39. To collect veterinary confiscated items, it is necessary to equip separate slopes or special containers, excluding unauthorized access, painted in different colors and marked.

40. Blood for food purposes, no later than 3 minutes after immobilization of a productive animal, is collected using a sterile hollow knife with a hose in a sterile labeled container. It is allowed to collect blood from no more than 10 productive animals in one container.

The blood is sent for processing (processing) no later than 2 hours after the slaughter of a productive animal.

41. Gutting of carcasses is made no later than 45 minutes for cattle and pigs and no later than 30 minutes for small ruminants after the end of the process of exsanguination of a productive animal.

At the same time, contamination of the surface of the carcasses with the contents of the stomach and intestines is not allowed.

In the process of gutting the carcasses, the knife is replaced at least 1 time in 30 minutes for another one that has been sanitized.

42. Hands, chain mail gloves and aprons are washed as they become dirty, but less often than once every 30 minutes.

43. The slaughter products extracted during the gutting process are sent for processing (processing) no later than 15 minutes after they are removed from the carcass.

44. In the process of sawing carcasses and removing the spinal cord without violating its integrity.

45. The saw blade used in the process of sawing carcasses is sanitized at least after 1 hour of operation.

46. In the process of stripping carcasses (half carcasses) of all types of productive animals, bruises, hemorrhages and contaminated areas are removed.

47. The process of stripping off bruises from offal and the process of removing the serous membrane and adjacent tissues must be completed no later than 3 hours after the slaughter of a productive animal, including transfer to cooling or freezing.

48. It is not allowed to carry out stripping processes of wool by-products in the premises for the slaughter of productive animals, with the exception of carrying out these operations with respect to all types of by-products in a separate room.

49. Cutting of carcasses (half carcasses, quarters, cuts), their boning and trimming is carried out at an air temperature not higher than plus 12 degrees Celsius.

50. For the purpose of disinfection, the replacement of tools necessary for the implementation of the deboning and trimming processes is carried out as soon as they become dirty, but less often than once every 30 minutes.

51. Bone and the product of its processing for the production of rendered animal fat are sent for processing (processing) no later than 6 hours after deboning. If processing is delayed, the bone is placed in a refrigerated room, the shelf life of which at a storage temperature not exceeding plus 8 is no more than 24 hours.

52. Collagen-containing raw materials without bones may be preserved with table salt or other means permitted for these purposes and stored in closed containers.

53. After slaughter, carcasses and other products of slaughter are subject to veterinary and sanitary examination and branding in accordance with the requirements established by the regulatory legal acts of the Member States.

54. In case of detection of diseases of productive animals after slaughter, a veterinary stamp is applied to the carcass, indicating the method of its neutralization or disposal.

55. If pathological changes characteristic of infectious and invasive diseases are detected in the process of deboning and trimming of meat and by-products, the products of slaughter are placed in an isolated chamber until the results of laboratory tests are obtained. At the same time, appropriate sanitization (disinfection) of tools, equipment and industrial (special) clothing is carried out.

56. Neutralization of slaughter products approved by the veterinary service for use with restrictions is carried out in separate rooms using equipment located in such a way as to exclude cross flows of movement of slaughter products and neutralized slaughter products.
Their further processing is carried out in production facilities at the end of the shift or in a separate shift under the supervision of a specialist in the veterinary service. At the end of the work, the premises, equipment and inventory are sanitized (disinfected).

57. The production process of slaughter products for baby food is carried out at the beginning of the shift or in a separate shift, subject to preliminary washing and disinfection technological equipment and inventory.

58. The slaughter of wild (game) animals is carried out in accordance with the legislation of the Member State.

9. Requirements for the processes of storage, transportation, sale and disposal of slaughter products and meat products.

88. Manufacturers, sellers and persons performing the functions of foreign manufacturers of slaughter products and meat products are obliged to carry out the processes of their storage, transportation and sale in such a way that these products comply with the requirements of this technical regulation and the technical regulations of the Customs Union, which apply to it.

89. The processes of storage, transportation and sale of slaughter products and meat products must comply with the requirements of this technical regulation of the Customs Union "On food safety" (TR CU 021/2011).

90. The processes of disposal of slaughter products and meat products must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

91. Materials in contact with slaughter products and meat products during their storage, transportation and sale must comply with the requirements for the safety of materials in contact with food products.

92. During storage, fresh and chilled meat (carcasses, half carcasses, quarters) is in a vertical suspended state without contact with each other.

93. In refrigerating chambers, products are placed in stacks on racks or pallets, the height of which must be at least 8-10 cm from the floor. Products are located at a distance of at least 30 cm from walls and cooling devices. There should be aisles between the stacks to provide easy access to the product.

94. Refrigerating chambers for cold processing and storage of slaughter products and meat products are equipped with thermometers and (or) means of automatic temperature control in the chamber, as well as means for recording the temperature.

95. Slaughter products during storage are grouped by type, purpose (sale or processing (processing) and thermal state (chilled, frozen).

96. An increase in air temperature in refrigerating chambers during storage during loading or unloading of slaughter products is allowed no more than 5 degrees C, fluctuations in air temperature during storage, transportation and sale should not exceed 2 degrees C.

97. It is not allowed to store chilled and frozen products in uncooled rooms before loading into a vehicle and (or) container.

98. In the process of transportation, carcasses, half carcasses and quarters are transported in a vertical suspended state, excluding their contact. Frozen carcasses, half carcasses and quarters may be transported in a stacked form, excluding contamination of the carcass surface.

99. The use of vehicles and containers for the transportation of slaughter products and meat products after the transportation of productive animals in them is not allowed.

Transportation of productive animals to the production facility is carried out by specialized or specially equipped vehicles.

Vehicles and containers intended for the transportation of slaughter products and meat products are equipped with means that allow observing and registering the established temperature regime.

100. Transportation of slaughter products and meat products in bulk without using transport and (or) consumer packaging, with the exception of bone intended for the production of gelatin, is not allowed.

101. After the end of the transportation process vehicles and containers are sanitized (disinfected).

102. During storage, transportation and sale, defrosting of frozen slaughter products and meat products is not allowed.