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Order No. 20/195/2018 of the National Sanitary Veterinary and Food Safety Authority validating the Veterinary and Sanitary Regulation regarding biosecurity conditions in pig farms.

Pays/Territoire
Roumanie
Type du document
Règlement
Date
2018 (2018)
Source
FAO, FAOLEX
Sujet
Bétail
Mot clé
Santé des animaux Production animale Biosécurité Porcins Parasites/maladies Classement/déclassement Collecte de données/déclarations Accès-à-l'information
Aire géographique
Mer Noire, Europe de l'Est, Europe, Europe et Asie Centrale, Pays de l'Union Européenne
Résumé

Veterinary and Sanitary Regulation establishes the conditions of biosecurity in pig farms. Biosecurity shall be intended the complex of organized and technical measures which are applied in a pig farm to prevent the introduction, persistence and spread of pathogens in order to protect animal health and human health. Biosecurity in pig farm shall be classified in three levels. Level I of biosecurity refers to: (a) identification and registration of farm animals; (b) ensuring veterinary and sanitary assistance; (c) keeping pigs in fenced areas; and (d) prohibition of feeding pigs with catering waste. Level II of biosecurity refers to: (a) insertion in the register of farm animals of all available data; (b) keeping pigs in fenced areas, without the possibility of coming into contact with domestic pigs from other holdings or wild boars; (c) prohibition of raising pigs il semi-liberty regime; (d) prohibiting the access of foreigners to the farm; and (e) prohibition of feeding pigs with catering waste. Level III refers to: (a) providing, on contractual basis veterinary healthcare; (b) strict delimitation of the production area from the administrative area; (c) allowing the access of foreign persons only with the approval of the administration of the farm; (d) the application of some measures, at the access points in the halls of production, leading to the prevention of the entry of wild birds; (e) storage of dead pigs, abortions and placentas indoors, to prevent the circulation of pathogens and contact with unauthorized animals or persons; (f) prohibition of keeping pigs at home by staff working at the farm; and (g) prohibition of the introduction of food of animal origin by the personnel carrying out their activity on the pig farm.

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