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Decree No. 20 of the Ministry of Agriculture and Food validating the Regulation on veterinary marking of meat and the Regulation on merchandising marking of meat.

País/Territorio
Belarús
Tipo de documento
Reglamento
Fecha
2000
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Carne Productos de aves caseras Higiene/procedimientos sanitarios Control de calidad de los alimentos/inocuidad de los alimentos Matanza Procesamiento/manipulación Transporte/depósito
Área geográphica
CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia
Resumen

The Regulation on veterinary marking of meat consists of 4 Sections dealing with the following matters: 1) general provisions (sect. 1); 2) veterinary marks and veterinary stamps (sect. 2); 3) the modalities of marking of meat and meat-based products (sect. 3); 4) liability (sect. 4). The Regulation on veterinary marking of meat shall be compulsory for all veterinary experts, directors of farms, enterprises and organization irrespectively of the form of property, and also for natural persons carrying out livestock breeding, hunting, slaughtering, processing, storage, transport and trade of meat and meat-based products. Meat and meat-based products of all agricultural animals and poultry destined for nutrition must pass compulsory veterinary and sanitary expertise with the subsequent marking and stamping thereof. The Regulation on merchandising marking of meat consists of Sections dealing with the following matters: 1) general provisions (sect. 1); 2) marking of beef and veal (sect. 2); 3) marking of mutton, lamb and goat’s flesh (sect. 3); 4) marking of pork (sect. 4); 5) marking of horse-flesh (sect. 5); 6) marking of venison (sect. 6); 7) marking of wild animals’ flesh (sect. 7); 8) marking of poultry products (sect. 8); 9) marking of rabbit flesh (sect. 9); 10) re-marking of meat and meat-based products (sect. 10); 11) liability (sect. 11). The Regulation determines merchandising marking of meat in carcasses, half-carcasses and quarter of carcasses of all animals after slaughtering, and also of rabbits and poultry that have been processed in conformity with the standards and technological requirements. The present Regulation shall be applicable to all meat processing and poultry processing enterprises irrespectively of the form of property. The merchandising marking of meat shall be carried out exclusively in the presence of mark or stamp of the veterinary service attesting that veterinary and sanitary expertise has been performed.

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