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Methodical Guidelines on the procedure for conducting inspections of slaughtering facilities and meat processing plants for compliance with the unified veterinary and sanitary requirements of the Russian Federation and the Republic of Belarus.

Country/Territory
Russian Federation
Document type
Regulation
Date
2009
Source
FAO, FAOLEX
Subject
Livestock, Food & nutrition
Keyword
Food quality control/food safety Hygiene/sanitary procedures Meat Slaughtering Business/industry/corporations Processing/handling Transport/storage Inspection Enforcement/compliance
Geographical area
Arctic, Asia and the Pacific, Black Sea, Caspian Sea, CIS (Commonwealth of Independent States), Eastern Europe, Europe, Europe and Central Asia, North Pacific, North-West Pacific
Abstract

These Methodological Guidelines establish the procedure for conducting inspections of slaughtering facilities and meat processing plants for compliance with the unified veterinary and sanitary requirements of the Russian Federation and the Republic of Belarus related to processing, storage and trade of meat and meat-based products. Inspection of enterprises shall be conducted by state inspectors of Federal Veterinary and Phytosanitary Supervision Service (Rosselkhoznadzor) and by state veterinary inspectors of the Republic of Belarus. In the process of performing state veterinary supervision, the inspector should pay attention to: (a) compliance with requirements of the legislation of the Russian Federation and the Republic of Belarus in the field of veterinary science and normative legal acts in the field of safety of products and inspection thereof; (b) the plan-scheme of the enterprise, observance of technological streams in the manufacturing process and slaughtering facilities; (c) epizootic state of the territory (locality) where the inspected enterprise is located and delivery radius of livestock and meat-based raw materials; (d) accompanying documents confirming epizootic state of industrial processing premises; (e) observance of veterinary and sanitary requirements, norms, veterinary rules and the laboratory control, temperature-humidity and sanitary modes in industrial premises and refrigerating chambers, and also to be certain that the enterprises have a uniform technological chain on reception, processing, cooling, storage of meat and meat-based products and operate under constant supervision of state veterinary service; (f) disinfection facilities; (g) the results of veterinary and sanitary examination and laboratory studies prepared for trade of meat and meat-based products, as well as the results of laboratory control at all stages of manufacturing of meat; and (h) availability of inner production control of quality and safety of meat and meat-based products.

Full text
Russian
Website
fsvps.ru