Proposal Meat and Meat Products Sanitary
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PROPOSAL MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS IN THE DOMINICAN REPUBLIC 1 MEAT AND MEAT PRODUCTS SANITARY INSPECTION REGULATIONS CONSIDERING: That it is an essential function of the Dominican Government to safeguard human health by adopting and enforcing adequate sanitary measures. It also has the essential function to regulate and inspect the processing and sale of bovine, ovine, porcine and goat meats, including products derived from these meats destined for human consumption for national and export sales, with the purpose of assuring that they are apt for export. CONSIDERING: That, due to the country’s development, the national meat production industries has incorporated technological advances, making it necessary to update current regulations to complement existing world markets regulations. CONSIDERING: That, to facilitate the international trade of meats and meat products, it is advisable to grant the sanitary legislation of our country a legal instrument in accord with the exigencies required in foreign markets. CONSIDERING: That the meat, carcasses, viscera and their processed products can be a source of diseases that affect public and animal health, as well as the economy if their origin and zoo-sanitary quality if not verified, under this circumstances should be guaranteed optimum quality health and hygiene, in order to provide quality and safety for consumers and national livestock production. THEREFORE: AGREES to emit the following: MEAT AND MEAT PRODUCTS INSPECTION REGULATIONS TITLE I GENERAL REGULATIONS CHAPTER I OBJECTIVE AND SCOPES OF THE REGULATIONS Article 1 These regulations have the objective to extend the legal, technical and administrative norm referring to the inspection of products and meat byproducts. Article 2 These regulations establish the sanitary specifications that establishments dedicated to animal slaughter and processing, and transformation and storage of products and byproducts of animal origin must comply to guarantee food safety for national consumption or export. CHAPTER II REGULATION ADMINISTRATION INSTANCES 2 Article 3 SESPAS, through the General Directorate of Environmental Health and its Food and Beverage Risk Control Department, by means of the Meat and Meat Products Inspection Program, will be responsible for the application of these regulations. Article 4 These regulations shall apply to all establishments dedicated to slaughter, packing, process, and storage of meat products of national and foreign origin. CHAPTER III OFFICIAL ADMINISTRATIVE SYSTEM SESPAS: State Secretariat of Public Health and Social Assistance, administered or directed by the office of the Secretary of State. GENERAL DIRECTION OF ENVIRONMENTAL HEALTH. The General Director represents it, and his function is to enforce the Law and sanitary regulations, as well as to coordinate the functions of those responsible of the different departments, among them, the Food and Beverage Risk Control Department. FOOD AND BEVERAGE RISK CONTROL DEPARTMENT. Its representative carries out the functions of the Inspection System of the Country for all types of food and beverages of national production and imports. MEAT AND MEAT PRODUCTS INSPECTION PROGRAM. The Program Representative will have the functions of National Veterinary Supervisor and will carry out general coordination of the inspection services of the authorized establishments. OFFICIAL EMPLOYEE. The employee of the General Directorate of Environmental Health conducts the inspection of animal origin products and byproducts. VETERINARY DOCTOR INSPECTOR OFFICER. Professional Veterinary functionary from the General Directorate of Environmental Health assigned to an establishment to make inspection functions. This professional must fulfill the obligations anticipated in these regulations. OFFICIAL INSPECTION ASSISTANT. Personnel trained and certified by the Food and Beverage Risk Control Department to assist the Veterinary Doctor Inspector Officer’s tasks. These personnel must fulfill with estimated obligations in these regulations. PROGRAM EMPLOYEE. All Environmental Workers or another person employed by SESPAS that authorized to carry out any activity or task related to the program. INSPECTION. Set of actions and applied procedures of physical and anatomo- pathological nature the Veterinary Doctor or the program’s personnel uses to examine 3 with the sense of smell, vision and tact, the conditions and organoleptic properties of animal origin foods or its raw materials. ANTE-MORTEM INSPECTION. It is the procedure where the Official Veterinary Doctor verifies the animals within the corrals to decide if they are clinically healthy to slaughter. POST-MORTEM INSPECTION. Name given to the procedure where the Official Inspection Service checks the animals within the establishment during the slaughter process making its observation in carcasses and viscera to decide if they are edible for human. INSPECTED AND APPROVED. The words sealed in the meats, food products and others to indicate that the actions of control have been fulfilled fixed by these regulations. CHAPTER IV THE AUTHORIZED TECHNICAL DEFINITIONS Article 5 For aims of these regulations, the definitions constitute the official interpretation of the following terms: POTABLE WATER. Water approved by the corresponding sanitary authority or another qualified governmental organism, which certifies the national legislation for use in food product processing facilities. EDIBLE FOOD. Food produced in sanitary conditions inspected and approved by the Inspection Service, and innocuous for human consumption without any restriction. HEAT TREATED FEED FOR ANIMALS. All products, byproducts or derivatives of animal origin destined for feeding animal excluding ruminants, that have received a direct and indirect heat process, or another procedure approved by the General Directorate of Environmental Health. In no case, it could be destined for human consumption. ANIMAL. For these regulations, the animal is the live unit of any species approved by the General Directorate of Environmental Health for its industrialization destined to human or animal consumption. FALLEN ANIMAL. Animal or animals, those by fractures or some other injury are unable to enter by themselves to the sacrifice room. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM AUDITS (HACCP). Confirmation by systematic evaluation of the practical compliance established in the documentation of the HACCP system and their results adjust to anticipated objectives. 4 MEAT. The part of the muscle and soft tissues that surround the skeleton of the sacrificed animal, including their cover of fat, sinews, vessels, nerves, aponeurosis and other tissues separated during the slaughter operation, with exception of the skin in the porcine specie. FRESH MEAT. Meat that besides being refrigerated has not received its conservation effects, another treatment besides the protective package, and that conserves its natural characteristic. DEBONED MEAT. Product obtained from separating the meat of the bones that sustains it. TRIMMED MEAT. Deboned meat reduced to fragments. CARCASS. The acceptable elaborate animal in authorized establishment, after sacrificed, bled, skinned, beheaded, removing extremities at the carpus and tarsus level, tail, breasts and eviscerated. This excludes the porcine specie with regard to skinning and removing the head and legs. STORING CENTER. Place or building used for receiving, storage and distribution of foods of animal origin. CLASSIFICATION OF THE SLAUGHTERHOUSES. The slaughterhouses classify in the following categories: Slaughter House Class “1”: Establishment or industrial plant authorized to export meat and meat byproducts or their commercialization within the national territory. Furthermore, they are named processing plants. Slaughter House Class “2”: Establishment or industrial plant authorized to slaughter bovine, goats, ovine and porcine only for commercialization within the national territory. Slaughter House Class “3”: Establishment authorized to slaughter bovine, goats, ovine and porcine only for local commercialization. CONSCIOUSNESS. Responsiveness of the brain to the impressions received through the senses. ARTIFICIAL Coloring. Dye or pigment manufactured by synthetic procedure or analogous process. CONDITIONS OR REQUIREMENTS. Requirements to which establishments shall adjust in order to be authorized by the General Directorate of Environmental Health. 5 CONDEMNED. All products, byproducts or derivatives from animal origin, that been inspected are declared improper for human consumption and must be eliminated by the use of a render or incinerator. Include in this definition the standing animals. CONTAMINATION. It is the direct or indirect transmission of microorganisms, chemical substances and strange material to meat products and meat byproducts. CUT. It is the part of the animal of easy anatomical identification. RECORD BOOK. Control pages written and authorized by the Representative of the Food and Beverage Risk Control Department in which the Program Supervisor and the Veterinary Doctor Inspector brief the total movement of activities made in the establishment; this is the main communication media between the Inspection Service and the proprietors or persons responsible of the establishment. SCRAPS. Parts of the animal considered as inedible. DISINFECTION. The application, after a complete cleaning, of procedures destined to destroy infectious agents. RENDER OR YIELD PLANT. An area provided with appropriate equipment for industrialization