Rules for slaughtering animals. Veterinary and sanitary rules for on-farm slaughter of livestock for meat

When building and equipping slaughterhouses in agricultural enterprises intended for on-farm slaughter, as well as carrying out activities for slaughtering animals, one should be guided by the following regulatory documents:

CU TR 021/2011 "On food safety" (approved by the Decision of the CU Commission dated 09.12.2011 No. 880);

CU TR 034/2013 "On the safety of meat and meat products" (approved by the Decision of the CU Commission dated 09.10.2013 No. 68);

- "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 slaughterhouses of medium and low power" (approved by the Order of the Ministry of Agriculture of the Russian Federation of 12.03.2014 No. 72);

Law of the Russian Federation "On Veterinary Medicine" dated May 14, 1993 No. 4979-1.

In connection with the introduction of the technical regulations of the Customs Union, the slaughter of productive animals for meat is allowed only in places specially designated for this purpose.

Compliance with the requirements of these NDs is aimed at ensuring the well-being of the epizootic situation, preventing the emergence and spread of especially dangerous animal diseases, including those common to humans and animals, as well as obtaining meat and other products of slaughter that are safe in veterinary and sanitary terms.

Before choosing a site for the construction of a slaughterhouse, it is necessary to determine the volume and direction of the type of activity for obtaining slaughter products, namely:

On-farm animals belonging to the farm (enterprise), on the territory of which the slaughterhouse is located;

Slaughter of animals coming from other farms. The requirements for such slaughter enterprises are more stringent, where it is necessary to equip the pre-slaughter base, the quarantine department and the isolator, it is also necessary to take into account and observe sanitary regulations for meat industry enterprises.

When arranging slaughter sites, sanitary and veterinary breaks should be observed:

Sanitary protection zone (distance to the settlement) not less than 300 m;

The distance to the livestock facility of another enterprise is at least 300 m.

The distance to another livestock building is equal to the fire breaks.

Access roads to the animal slaughterhouse must be paved.

In order to exclude the penetration of wild and stray (orphaned) animals, unauthorized persons into the territory of the enterprise, it is necessary to provide a fence around the perimeter of the slaughterhouse.

The selected or newly constructed slaughterhouse must meet the requirements of:

The entrance for animals and the release of meat must be carried out through different gates, without crossing the paths of their movement.

Hot and cold water, corresponding to GOST for drinking water (from the central water supply - the frequency of the study - 1 time per quarter, from its own well - 1 time per month);

The sewerage system must have its own purification system (taking into account the requirements of the rules for the protection of surface water from sewage pollution, it is coordinated with Rospotrebnadzor).

Walls and floors should be made of materials that can be easily washed and disinfected. Floors (with a slope towards sewerage drains) - concrete or covered with ceramic tiles; the walls are covered with tiles or stainless metal, without cracks and gaps. Equipment and inventory: stainless steel tables, containers for storing slaughter products from materials permitted for contact with food (plastic, aluminum, etc.).

For washing and disinfection of workers' hands, inventory and equipment - hot and cold water supply, disinfectant solutions.

Provision of the required amount of detergents, disinfectants intended for use in enterprises Food Industry and the conditions for their storage, accounting and use.

Provide working clothes for the slaughterhouse workers and conditions for storing personal clothing and overalls. Persons who have gone through a medical examination and have a medical record are allowed to work.

Provide conditions for the collection and storage of biological waste, veterinary confiscated goods, conditions for their destruction (incinerator at a distance of at least 25 m, or an agreement with a recycling company).

The skin salting room is equipped with a flooring, a table for salting skins, chests for storing salt.

The contents of the gastrointestinal tract should be stored on a concrete area or sent to a manure storage.

Ante-mortem inspection of animals and veterinary and sanitary examination are carried out by a state veterinary specialist. To conduct a veterinary and sanitary examination, the owners of slaughter enterprises equip workplace a doctor, which provides for additional lighting, hot and cold water supply, the presence of disinfectant solutions, containers for veterinary confiscations, a sterilizer for instruments, a microscope, a compressor.

The release of meat and other products of slaughter from the enterprise is carried out after a veterinary and sanitary examination, branding of products of slaughter and cooling.

Refrigerating chambers are used to cool and store meat in carcasses, half-carcasses, quarters. The meat is stored in a vertical suspended state without contact with each other, walls and floors (temperature for cooling is from -4 to +4 degrees C). By-products are stored in containers on pods, pallets or racks.

When operating slaughterhouses, it is necessary to follow the sequence technological processes holding production control safety of meat and products of slaughter, sanitization (cleaning, washing, disinfection).

The production control program should provide for laboratory tests of meat and meat products for safety indicators, compliance with GOST, washings from equipment to assess the quality of washing and disinfection performed in order to exclude contamination of livestock products with pathogenic microorganisms, assessment of water quality and its compliance with GOST indicators for drinking water.

The slaughter process includes the following operations:

Immobilization (stun), Bleeding;

Whitening and shooting of skins (for pigs in scalded skins, removal of bristles, opal and cleaning of carcasses from bristle residues)

Nutrition; Division of carcasses into half carcasses, quarters; Stripping;

Veterinary and sanitary examination, veterinary branding of carcasses and skins;

Cooling.

Places (or boxes) for immobilization are equipped at the entrance to the slaughterhouse.

Bleeding is carried out no later than 1.5-3 minutes after immobilization, measures are taken to ensure a sufficient degree of exsanguination of the carcass.

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

When pigs are processed without skinning, the carcasses are scalded vertically or horizontally and sculpted. The opal compartments or places for opalification are equipped with equipment and instruments for washing, singing and cleaning the limbs.

When the internal organs are cured from the carcass, it is carried out no later than 45 minutes after immobilization (stunning).

Removal of the intestines from the room is carried out immediately after gutting.

Guidance by the following normative documents:

Instructions for veterinary stamping of meat from 28.04.1994, registered. In the Ministry of Justice on May 23, 1994, No. 575;

Rules for the inspection of slaughter animals and veterinary and sanitary examination of meat and meat products dated December 27, 1983, as amended. from 1987

Veterinary and sanitary examination is one of the branches of veterinary medicine that studies methods of sanitary and hygienic examination of food products and technical raw materials of animal origin and determines the rules for their veterinary and sanitary assessment.

The main objects of study of veterinary and sanitary examination are foodstuffs and raw materials obtained from the slaughter of farm animals, as well as milk and dairy products, fish, eggs, plant products and honey.

The main thing in the work of a veterinary and sanitary expert is to prevent the possibility of human infection through products obtained from sick animals, as well as to prevent the transfer of infectious diseases from infected products (raw materials) to healthy animals. At the same time, zooanthroponoses are especially dangerous - diseases common to animals and humans (anthrax, tuberculosis, brucellosis, trichinosis, and others).

In case of forced slaughter of agricultural animals, isolated storage and bacteriological examination of meat is mandatory! Then, depending on the results, recycling, disposal or destruction.

With an untimely diagnosis, there is a threat of human disease, as well as the spread of diseases.

Doubles -33-38 in thickness

Chilled-0 + 4

(cooling at temperatures up to -8 gr. -6-8 h)

(cooling at a temperature from -4 gr.to 0 g-24 h.)

Ice cream - -8 in thickness

(freezing at temp. from -12 gr. to -35 gr. - from 72 h.)


Beef

	1 + 4 days

In case of forced slaughter of agricultural animals, isolated storage and bacteriological examination of meat is mandatory !!! Then, depending on the results, recycling, disposal or destruction.

With an untimely diagnosis, there is a threat of human disease, as well as the spread of diseases.

During the control - oversight activities In relation to meat processing enterprises, the most common violations are:

At meat processing facilities, typical and massive violations were violations of the requirements of the Technical Regulations of the Customs Union: TR CU 021/2011 "On food safety", TR CU 034/2013 "On the safety of meat and meat products", such as:

Crossflows, for example, finished goods are shipped through the input for incoming raw materials;

V industrial premises in which the production of food products is not equipped with mechanical ventilation;

There are no special containers painted in different colors and marked for the collection of veterinary confiscated goods;

The surfaces of walls, floors in industrial premises do not allow high-quality wet cleaning and disinfection, since they have defects, chips, potholes;

Sinks for washing hands in production areas are not equipped with devices for wiping and / or drying hands;

In rooms where carcasses (half carcasses, quarters, cuts) are cut, deboned and trimmed, in rooms where meat and offal are minced, minced meat is prepared and casings (forms) are filled, in rooms where the intestinal casing is prepared, the temperature is higher than plus 12 ° C., The absence of devices for recording the temperature in industrial premises is also recorded;

In refrigeration chambers, products are placed in bulk, and not 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 less than 30 cm from walls and cooling devices. There are no passages between the stacks that provide easy access to products;

The water used in production, which directly comes into contact with raw materials and products, is not tested for microbiological and organoleptic characteristics, or it is investigated but the frequency of research is not observed.

In order to avoid violations mandatory requirements legislation, business entities must:

~ At meat processing enterprises, in rooms where carcasses (half carcasses, quarters, cuts) are cut, deboned and trimmed, in rooms where meat and by-products are minced, minced meat is prepared and casings (forms) are filled, in rooms where intestinal control and maintain the shell temperature at a level not higher than plus 12 ° C .; (paragraph 49 Section VII, p. 63.67 section VII "TR CU 034/2013. Technical regulations Customs Union. On the safety of meat and meat products ");

~ At meat processing enterprises, organize the layout and placement of production facilities in such a way as to exclude counter or cross flows of food (food) raw materials and food products, contaminated and clean inventory (clause 1, part 1, article 14 "TR CU 021/2011. Technical regulations of the Customs Union. On food safety ");

~ At meat processing enterprises, the production facilities in which the production (manufacturing) of food products is carried out shall be equipped with means of natural and mechanical ventilation, the quantity and (or) capacity, design and execution of which allow to avoid contamination of food products, and also provide access to filters and other parts of the specified systems requiring cleaning or replacement (clause 1, part 2 of article 14 "TR CU 021/2011. Technical regulations of the Customs Union. On food safety");

~ At meat processing enterprises, for the collection of veterinary confiscated goods, it is necessary to equip separate slopes or special containers that exclude unauthorized access, painted in different colors and marked (clause 39, Section VII "TR CU 034/2013. Technical Regulations of the Customs Union. On the safety of meat and meat products ");

~ At meat processing plants, maintain the integrity of surfaces in production facilities, carry out timely repairs in production facilities, prevent defects on the surfaces of floors and walls that impede high-quality cleaning, washing, disinfection, disinsection and deratization of production facilities (clause 4, part 1 of Art. 14 "TR CU 021/2011. Technical regulations of the Customs Union. On food safety");

~ At meat processing plants in production facilities in which food products are manufactured (manufactured), in addition to a washbasin for washing hands, equip a device for drying hands, or constantly maintain the availability of disposable towels (clause 4 of part 2 of article 14 "TR CU 021/2011 . Technical regulations of the Customs Union. On food safety ");

~ At meat processing plants in refrigerating chambers, products should be placed in stacks on racks or pallets, the height of which must be at least 8 - 10 cm from the floor. Products should be placed at a distance of at least 30 cm from walls and cooling devices. Between the stacks, ensure that there are passages that provide unhindered access to products (clause 93, Section IX "TR CU 034/2013. Technical Regulations of the Customs Union. On the Safety of Meat and Meat Products" );

~ At meat processing plants, the water used in the production (manufacturing) of food products and directly in contact with food (food) raw materials and packaging materials should be examined in accordance with the requirements for drinking water established by SanPiN 2.1.4.1074-01. 2.1.4. Drinking water and water supply to populated areas. Drinking water. Hygiene requirements to the water quality of centralized drinking water supply systems. Quality control. Hygienic requirements for ensuring the safety of hot water supply systems. Sanitary and Epidemiological Rules and Standards ", approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of September 26, 2001 N 24 (clause 1, part 2 of article 12" TR CU 021/2011. Technical regulations of the Customs Union. On food safety ").

You can get acquainted with the presentation on these veterinary requirements by following the link

Approved

General Directorate of Veterinary Medicine

Ministries Agriculture 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, roadways, reservoirs, public places, children's and hospitals as stated in sanitary standards designing 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 of the selection committee consisting 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, should be produced 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 compulsory 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 for established standards... 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.

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 zone of operation of slaughterhouse enterprises is carried out by household slaughterers 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).

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.

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. About passing medical examination a note is made on the miner's personal identity card. 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 (suspicion of 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 established order and advise the owner on where to place meat and other foods during the cooling and maturation period 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

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 of Agriculture 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, No. 4, Art. 394; No. 5, Art. 538; No. 16, Art. 1917; No. 23, Art. 2833; No. 26, Art. 3350; No. 31. Art. 4251, Art. 4262; No. 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 during slaughter of animals and primary processing of meat and other products of slaughter of non-industrial production at slaughter stations of medium and low capacity.

Minister N. Fedorov

Appendix

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, the sequence of technological processes, the possibility of production control of the 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), exceptions 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) extraction 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 the production premises (departments) for slaughtering animals, the owners of the slaughtering stations shall equip workplaces and premises for conducting veterinary and sanitary examination of heads, internal organs, carcasses and veterinary branding, which provide for:

Additional lighting;

Provision of 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 for the purpose of urgent adoption of 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 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).

Veterinary and sanitary rules for slaughtering livestock

Slaughter animals include cattle and small ruminants, deer, yaks (sarlyks), camels, buffaloes, pigs, horses, donkeys, mules, rabbits and poultry of all kinds.

Calves, kids, lambs (with the exception of karakul lambs slaughtered to get smushies) and piglets younger than 14 days should not be slaughtered.

Before being sent to the meat processing plant, animals are examined by a veterinarian, and they are issued a veterinary certificate stating that they are healthy and leaving a safe place for infectious diseases, that diagnostic tests were carried out for these animals (for example, for glanders of horses, mules and donkeys), and vaccinations were also carried out. For large animals, an inventory is made with

indicating the number of the tag (brand), type of animal, gender and color, age. Only healthy animals are allowed to slaughter. However, there is an exception to this rule when, in the case of certain diseases, animals are slaughtered that are in danger of death (injuries, bruises, bone fractures, burns and other injuries).

It is forbidden to kill farm animals for meat:

a) sick or suspicious of anthrax, emphysematous carbuncle, rinderpest, rabies, tetanus, malignant edema, brodzot, sheep enterotoxemia, catarrhal fever of cattle and sheep ("blue tongue"), African swine fever, botulism, glanders, epizootic lymphangitis, meloidosis (false glanders), myxomatosis and hemorrhagic septicemia of rabbits, avian influenza;

b) being in an atonal state, regardless of (the causes of this state;

c) vaccinated with vaccines and treated against anthrax within the first 14 days after vaccination;

d) horses, mules, donkeys and camels not malleinized at a meat processing plant or slaughterhouse. In case of slaughter of animals without these studies for glanders, their carcasses are sent together with other products of slaughter for disposal.

Do not kill animals with a clinical form of brucellosis, tuberculosis, patients with an undetermined diagnosis, patients with non-communicable diseases with a high body temperature, vaccinated against foot and mouth disease and anthrax (within 21 and 14 days), animals treated with antibiotics, sulfa and nitrofuran drugs for a certain period, usually indicated in the manual for the use of these drugs, animals treated with pesticides before the expiration of a certain period specified in the manual, as well as animals that have not passed 10 days after the last incident of eating fish, fish waste or fishmeal.

Slaughter of farm animals usually carried out at meat processing plants, slaughterhouses, slaughterhouses, although in the absence of such enterprises in small towns and settlements, they sometimes carry out slaughter of cattle. Pigs, sheep, goats, small animals and birds are slaughtered especially often. In any case, the owner of the animal must show it to the veterinarian before slaughter and have a certificate that the animal was healthy. At meat processing plants and slaughterhouses there is a veterinary and sanitary supervision, which will conduct a post-mortem inspection of the carcass and (internal organs and, on the basis of this inspection, will mark the meat. veterinary and sanitary examination of meat.

The procedure for post-mortem veterinary and sanitary examination of carcasses and organs is as follows: in cattle, the head is separated from the carcass, the tongue is cut at the top and sides so that all lymph nodes are preserved, and the tongue itself would be intact and freely protrude from the intermaxillary space.

All (internal organs (especially the liver) must be in natural connection (lungs, heart, liver and spleen) with each other. In horses, the head is not separated, the tongue is not cut, but the nasal septum is cut out while maintaining it intact. represent in the form of a whole liver, like in cattle.In pigs, after removing the skin or after scalding (or singling) from the submandibular space, the tongue is cut out, leaving it together with the trachea (or rather, the liver). After removing the tongue and liver, the head is trimmed like this so that it is held on the skin of the lower part of the neck.All internal organs should be in a natural connection in the form of a whole liver.In small ruminants, the head is left with the carcass until the end of the veterinary and sanitary examination of the internal organs.

Veterinary and sanitary experts have the right to conduct an examination if the killed farm animals are delivered to the veterinary sanitary examination laboratory (former meat control stations) in the form of cooled, chilled and frozen whole meat carcasses, cut into half carcasses or quarters. Pieces of meat are not accepted for examination and cannot be sold on the market. Pork carcasses, as well as carcasses of one-hoofed animals, are delivered to the markets with their heads. On one of the hind legs of rabbits, hares and nutria, a skin of at least 3 cm is kept at the end, and the carcasses of the bird must be gutted, peeled from feathers.

The oral cavity should be closed with a paper swab, after which the head is wrapped in paper.

Battered poultry is released from meat processing plants or slaughterhouses only in a cooled, chilled and frozen state. The release of a bird with a paired bat is prohibited.

Meat leaving meat processing plants, slaughterhouses and slaughterhouses, which has undergone a veterinary and sanitary examination at these enterprises and is branded upon delivery to the market, is not exempted from repeated veterinary and sanitary examination in the laboratory of these places of trade. In such cases, the meat is not subject to control.

Upon delivery of the horsemeat for inspection, the owners are presented with a certificate indicating the date of malleinization of the horse, made no earlier than three days before slaughter, and about the pre-slaughter inspection of the animal. A horse carcass for veterinary and sanitary examination is delivered together with the head, lungs, trachea and spleen. If these rules are not followed, horse carcasses are sent for technical disposal or destroyed.

Veterinary and sanitary examination in the markets subject to: meat and offal (head, burden, tails, udder, liver, heart, lungs, kidneys, ears) of all types of slaughter animals, meat of wild animals, crushed poultry, meat products in raw, uncooked and cooked form, animal fats in any kind. Meat and meat products not sold on the market within one day and stored outside the market refrigerators are subjected to a repeated veterinary and sanitary examination the next day.

For the shipment of chilled and cooled meat and offal, a veterinary certificate of quality is issued, which indicates the date of slaughter of animals. For meat supplied to refrigerators, the owners must submit veterinary certificates, which indicate not only the quality of the meat, but also the study for finnosis, and in pigs, in addition, for trichinosis. The shelf life of such meat in the refrigerator is determined by the refrigerator veterinarian. If meat and by-products are delivered to the refrigerator without a veterinary certificate, they are accepted and stored in an isolated chamber, and the refrigerator's administration urgently requests the owner or shipper to submit a veterinary certificate.

Frozen carcasses of poultry, game and rabbits are taken on the refrigerator in a container and in the presence of a veterinary certificate. Meat and meat products are accepted for refrigerators after preliminary inspection, while selective inspection is allowed.

Frozen carcasses are examined for signs of a veterinary and sanitary examination (stamps, cuts), the quality of technological processing is checked, and if edema, infiltrates, signs of poor bleeding or other changes are detected, the meat is subjected to bacteriological examination. If mold colonies are found on the surface of meat and meat products that do not penetrate the top layer of the meat, the mold is thoroughly cleaned, after which the meat is released for immediate sale.

Veterinary and sanitary rules for on-farm slaughter of livestock for meat

(approved by the USSR Ministry of Agriculture, agreed with the USSR Ministry of Health
and the board of the Tsentrosoyuz on August 16, 1971)

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, production facilities must be provided with the necessary drains ending in slurry ponds available for cleaning and disinfection.

8. Manure, kanyga and the contents of slurry tanks are promptly transported to the place established by the chief sanitary doctor district (city) and 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 of the selection committee consisting of representatives of local Soviet authorities, veterinary authorities, sanitary and epidemiological services and a representative of the organization building the slaughterhouse.

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.

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.

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 04/08/1971.

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.

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

21. Chief veterinarians of districts (cities) are obliged to carry out constant control over the veterinary and sanitary state of slaughter stations, regardless of their departmental affiliation, as well as over 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).

23. In settlements remote from the above slaughterhouse enterprises, it is allowed to slaughter livestock for meat on the farms of citizens by specially trained slaughterers allocated by collective and state farms in accordance with the decree of the Council of Ministers of the USSR of 05/20/1968 No. 352 and working under the supervision of a veterinarian (paramedic ).

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

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 of the current Rules for 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 the households of citizens, the slaughterer may carry out only 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 preparation of slaughters of livestock is carried out by the regional offices of consumer cooperation according to a 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 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.

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.

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 Department of Cheterinary Medicine of the Ministry of Agriculture of the USSR and the State Committee of Procurements of the Council of Ministers of the USSR on 06/18/1965.

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

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 °); outflow 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 (suspicion of 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.

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

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 maturation period in order to prevent contamination and keep them in good condition.

If the meat of an animal killed on the farm is sold on the market, it is subject to a repeated veterinary and sanitary examination at the meat and dairy and food control station, regardless of the initial inspection and branding.

40. In the event that a contagious disease is established after the slaughter of an animal, the slaughterer and the owner of the animal shall take appropriate measures as directed by the veterinarian.

41. 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 examination of slaughter animals and veterinary and sanitary examination of meat and meat products. He is responsible for the correct sanitary evaluation of these products.

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 zone 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 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 binding on all heads of farms, procurement organizations of consumer cooperatives, citizens-owners of animals, as well as veterinary specialists exercising control over the on-farm slaughter of 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.