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Decree No. 44 of the Ministry of Agriculture and Food validating Veterinary and Sanitary Regulation on examination of livestock destined for slaughtering and veterinary and sanitary expertise of meat and meat-based products.

País/Territorio
Belarús
Tipo de documento
Reglamento
Fecha
2008
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Matanza Carne Aceites/semillas oleaginosas/grasas Control de calidad de los alimentos/inocuidad de los alimentos Límite máximo de residuos Transporte/depósito Medicamentos
Área geográphica
CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia
Resumen

This Veterinary and Sanitary Regulation establishes common modalities for veterinary examination and postmortem veterinary and sanitary expertise of carcasses and visceral organs of livestock, veterinary and sanitary evaluation of animal products and raw materials of animal origin obtained from healthy and ill animals, and it shall be applicable to livestock (poultry) destined for slaughtering, and also to meat and meat-based products in the process of slaughtering, processing, storage, transportation and trade. It consists of 20 Chapters: (1) sphere of application; (2) terms and definitions; (3) general provisions; (4) pre-slaughtering examination of livestock; (5) postmortem examination of carcasses and visceral organs; (6) examination of carcasses and visceral bodies in case of infectious diseases; (7) examination of carcasses and visceral bodies in case of invasive diseases; (8) examination of carcasses and visceral bodies in case of local and general pathological changes; (9) examination of carcasses and visceral bodies in case of diseases and pathology of some organs; (10) expertise of carcasses and visceral bodies in case of poisoning or excess of maximum residue limits of hazardous substances; (11) expertise of carcasses and visceral bodies in case of radiation damages; (12) expertise of poultry in the process of slaughtering; (13) expertise of poultry in case of some diseases; (14) expertise of rabbits, swamp beaver and some wild animals; (15) expertise of meat and meat-based products at markets; (16) expertise and veterinary inspection of meat and meat-based products at cold store; (17) expertise of sausages, smoked meat products, including preserves, rendered fat and entrails; (18) expertise of poor quality and hazardous meat and meat-based products, recycling and destruction thereof; (19) marking; and (20) re-processing of meat and meat-based products subject to treatment.

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