Eidgenössisches Departement des Innern EDI Eidgenössisches Departement für Wirtschaft, Bildung und Forschung WBF Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV Bundesamt für Landwirtschaft BLW Anhang C - Swiss Veterinary Service Based on the OIE Tool for the evaluation of performance of veterinary services (PVS Tool 2019) Mehrjähriger Nationaler Kontrollplan Schweiz und Fürstentum Liechtenstein 2020 - 2023 Table of contents Legal framework .................................................................................................................................... 4 1 Country information ................................................................................................................. 6 1.1 Political structure and consequences for the Swiss Veterinary Service .................................... 6 1.2 Population ................................................................................................................................... 6 1.3 Agriculture sector ........................................................................................................................ 8 1.3.1 Structural changes ...................................................................................................................... 8 1.3.2 Main production of agriculture .................................................................................................... 9 1.3.3 Borders ..................................................................................................................................... 10 1.4 Animal and animal product trade data ...................................................................................... 10 1.4.1 General trade conditions .......................................................................................................... 10 1.4.2 Trade in live animals ................................................................................................................. 11 1.4.3 Trade in animal products .......................................................................................................... 11 2 Human, physical and financial resources ............................................................................ 13 2.1 Professional and technical staffing of the Swiss Veterinary Service ........................................ 13 2.1.1 Organisational chart ................................................................................................................. 13 2.1.2 Federal Food Safety and Veterinary Office .............................................................................. 14 2.1.3 Cantonal authorities .................................................................................................................. 16 2.1.4 Animal health services .............................................................................................................. 17 2.1.5 Federal Food Chain Unit .......................................................................................................... 17 2.2 Competencies of veterinarians, veterinary paraprofessionals and official experts .................. 18 2.2.1 Training of veterinarians ........................................................................................................... 18 2.2.2 Further qualification of official veterinarians ............................................................................. 18 2.2.3 Further qualification of senior official veterinarians .................................................................. 19 2.2.4 Further qualification of paraprofessionals ................................................................................ 19 2.2.5 Training of official experts ......................................................................................................... 20 2.2.6 Number of proficiency certificates ............................................................................................ 20 2.2.7 Continuing education ................................................................................................................ 20 2.2.8 Identification of further qualification and continuing education needs ...................................... 21 2.3 Technical independence ........................................................................................................... 21 2.4 Planning, sustainability and management of policies and programmes .................................. 21 2.5 Coordination capability of the Veterinary Service..................................................................... 21 2.5.1 Internal coordination (chain of command) ................................................................................ 22 2.5.2 External coordination ................................................................................................................ 23 2.6 Physical resources and capital investment .............................................................................. 23 2.7 Operational funding .................................................................................................................. 23 2.8 Emergency funding ................................................................................................................... 23 3 Technical authority and capability ....................................................................................... 24 3.1 Veterinary laboratory diagnosis ................................................................................................ 24 3.1.1 Access to veterinary laboratory diagnosis ................................................................................ 24 3.1.2 Suitability of the national laboratory system ............................................................................. 25 3.1.3 Laboratory quality management systems (QMS) ..................................................................... 26 3.2 Risk analysis and epidemiology ............................................................................................... 26 3.3 Quarantine and border security ................................................................................................ 27 3.4 Surveillance and early detection............................................................................................... 27 3.4.1 Passive surveillance, early detection and epidemiological outbreak investigation .................. 30 3.4.2 Active surveillance and monitoring ........................................................................................... 31 3.5 Emergency preparedness and response ................................................................................. 31 3.6 Disease prevention, control and eradication ............................................................................ 32 3.6.1 Prevention ................................................................................................................................. 33 3.6.2 Control and eradication ............................................................................................................ 33 3.7 Animal production food safety .................................................................................................. 34 3.7.1 General information .................................................................................................................. 34 2/48 3.7.2 Regulation, inspection (including audits), authorisation and supervision of establishments for production and processing of food of animal origin .................................................................. 34 3.7.3 Ante and post-mortem inspection at slaughter facilities and associated premises .................. 35 3.8 Veterinary medicines and biologicals ....................................................................................... 36 3.9 Antimicrobial Resistance (AMR) and antimicrobial use (AMU) ................................................ 37 3.10 Residue testing, monitoring and management ......................................................................... 37 3.11 Animal feed safety .................................................................................................................... 38 3.12 Identification, traceability and movement control ..................................................................... 38 3.12.1 Premises, herd, batch and animal identification, tracing and movement control ..................... 38 3.12.2 Identification, traceability and control of products of animal origin ........................................... 39 3.13 Animal welfare .......................................................................................................................... 39 4 Interaction with stakeholders ................................................................................................ 41 4.1 Communication ......................................................................................................................... 41 4.2 Consultation with stakeholders ................................................................................................. 41 4.3 Official representation and international collaboration ............................................................. 41 4.4 Accreditation / authorisation / delegation ................................................................................. 41 4.5 Regulation of the profession by the Veterinary Statutory Body (VSB) ..................................... 42 4.6 Participation