Circular No. 60/2010/TT-BNNPTNT on veterinary hygiene conditions for pig slaughter facilities

CIRCULAR

Providing veterinary hygiene conditions for pig slaughter facilities

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WHEREAS Ordinance on Veterinary Medicine No. 18/2004/PL-UBTVQH was adopted by the Standing Committee of the National Assembly on April 29, 2004;

WHEREAS Ordinance on Food Safety and Hygiene No. 12/2003/PL-UBTVQH was adopted by the Standing Committee of the National Assembly on July 26, 2003;

WHEREAS Decree No. 01/2008/NĐ-CP dated January 3, 2008 of the Government stipulates the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development; Decree No. 75/2009/NĐ-CP dated September 10, 2009 of the Government amending Article 3 of Decree No. 01/2008/NĐ-CP;

WHEREAS Decree No. 163/2004/NĐ-CP dated September 7, 2004 of the Government provides detailed regulations for implementation of certain provisions of the Ordinance on Food Safety and Hygiene;

WHEREAS Decree No. 33/2005/NĐ-CP dated March 15, 2005 of the Government provides detailed regulations for implementation of certain provisions of the Ordinance on Veterinary Medicine; Decree No. 119/2008/NĐ-CP dated November 28, 2008 of the Government amends and supplements certain articles of Decree No. 33/2005/NĐ-CP;

The Ministry of Agriculture and Rural Development issues this Circular to provide veterinary hygiene conditions for pig slaughter facilities:

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular stipulates veterinary hygiene conditions for pig slaughter facilities using manual or semi-automatic methods.

Article 2. Applicability

This Circular applies to organizations and individuals, both domestic and foreign, engaged in pig slaughtering activities within the territory of Vietnam.

Article 3. Explanation of Terms

Article 20. In this Circular, the following terms shall be understood as follows:

1. Equipment: includes tools and machinery used for slaughtering, storing, butchering, and transporting live pigs and pork products.

2. Cleaning: refers to the mechanical measures taken to collect and remove organic and inorganic waste adhering to the surfaces of equipment, tools, protective gear, and factory floors.

3. Disinfection: involves the use of physical and chemical agents to eliminate pathogenic microorganisms harmful to human and animal health within the slaughter facility.

4. Hygiene: refers to the conditions of workers, equipment, and facilities at the slaughter facility to ensure production processes occur in a suitable environment and that the resulting products meet safety criteria for consumers.

5. Production Area: includes the holding area for pigs awaiting slaughter and the slaughter area.

6. Slaughter Area: is where pig bathing, stunning, bleeding, evisceration, cleaning of viscera, final washing of carcasses, final inspection of carcasses, and application of inspection stamps and marks take place.

7. Clean Area: is where carcass washing, final inspection of carcasses, application of inspection stamps and marks, chilling, butchering, and packaging occur.

8. Dirty Area: includes the holding area for pigs awaiting slaughter, pig bathing, stunning, scalding, dehairing, removal and cleaning of viscera.

Chapter II

REGULATIONS ON VETERINARY HYGIENE CONDITIONS

Article 4. Requirements for Infrastructure

1. Location:

a) In accordance with local planning and approved by the competent authority.

b) Separated from residential areas, distant from livestock farms and pollution sources (landfills, factories emitting dust and toxic chemicals, national highways).

c) Located in an area with stable electricity and water supply.

d) Conveniently located with respect to transportation, far from rivers and streams that serve as sources of drinking water.

2. Design and Layout:

a) Surrounded by walls or separated from surrounding areas.

b) Separate entry and exit points for live pigs and pork must be established, preventing live pigs from passing through the clean area.

c) A disinfection pit or means of disinfecting vehicles and personnel entering the slaughter area must be provided.

d) An appropriate system for solid and liquid waste treatment must be installed, matching the slaughter capacity.

e) Arranged into two separate zones: administrative and production areas.

g) Within the production area, there must be an office for veterinary staff.

Article 5. Requirements for pig entry areas and pre-slaughter pens

1. Pig entry areas must be equipped to ensure safe unloading of pigs without causing injury.

2. Pre-slaughter pens:

a) Must have a roof, a floor made of durable, non-slip materials that are easy to clean and disinfect, divided into separate stalls.

b) Must have an area capable of housing twice the number of pigs as the slaughterhouse's capacity.

c) Must have a water supply system for pigs to drink.

3. There must be a pathway for veterinary officers to inspect pigs before slaughter.

4. There must be drainage systems for wastewater directly leading to liquid waste treatment areas, with these drains not passing through the slaughterhouse area.

5. There must be isolation pens for suspected diseased pigs.

Article 6. Requirements for the slaughterhouse area

1. The design must ensure a one-way flow from the dirty area to the clean area during the slaughtering process. The dirty and clean areas must be separated, with a sterilization pit or trough between them.

2. Roof or ceiling: made of durable material, with a minimum distance of 3.6 meters from the floor to the ceiling or roof at the bleeding station, 4.8 meters at the hot water and dehairing station, and 3 meters at the meat trimming station. For suspended slaughter lines, the distance from the hanging equipment to the ceiling or roof must be at least 1 meter.

3. Interior walls of the slaughterhouse: constructed of sturdy, durable, heat-resistant, smooth materials resistant to mold, easy to clean and disinfect. Wall corners where they meet the floor must be rounded or sloped.

4. Adequate hand washing basins for workers, tool disinfection basins, and personal protective equipment washing stations must be provided at convenient locations for cleaning and disinfection.

5. Slaughter floor:

a) Made of durable, waterproof, non-slip materials that are easy to clean and disinfect.

b) Designed to slope towards the waste collection system, ensuring good drainage and preventing water accumulation on the floor.

6. There must be hanging racks or supports ensuring that the carcass is at least 0.3 meters above the floor. If viscera are removed on a cutting table, the table must be at least 0.4 meters above the floor.

7. There must be an effective steam condensate exhaust system.

8. The area for cleaning intestines and stomachs must be separate from the area for yolks and meat to prevent cross-contamination.

9. Final carcass inspection station: located at the end of the suspended slaughter line or after the final wash station to inspect the carcass and apply the slaughter control stamp before removing the meat from the facility.

10. Requirements for meat cooling and cold storage (if applicable):

a) Fresh meat: cooled, packaged, and stored at 0 - 5°C.

b) Frozen meat: cooled, frozen at -40 to -50°C, and stored at -18 to -20°C.

Article 7. Requirements for wastewater drainage and waste treatment systems

1. Wastewater drainage system:

a) Workers' restroom wastewater outlets must directly connect to external drainage pipes outside the slaughterhouse.

b) Drainage within the slaughterhouse must be designed to allow water to flow from the clean area to the dirty area, ensuring no water remains on the floor after cleaning.

c) Drainage pipes must be appropriately sized to handle the volume without clogging, and must have protective covers.

d) There must be filters to catch debris and grease traps before wastewater enters the treatment system.

e) Wastewater discharge gates must facilitate inspection, monitoring, and sampling.

g) After treatment, the facility's wastewater must meet the QCVN 24:2009/BTNMT standards for the following parameters: BOD, COD, Coliforms, pH, NH3, H2S, TN, TP, TSS according to Appendix 3 of this Circular.

2. Collection and treatment of solid waste:

a) There must be a place to treat dead pigs, offal, or parts of the carcass suspected of carrying infectious diseases.

b) In cases where there is no solid waste treatment facility, the facility must contract with an organization licensed to collect waste.

c) Waste containers must have lids and be color-coded or marked according to their function to prevent cross-contamination.

d) Manure and organic waste must be treated.

e) Solid waste must be regularly collected and cleaned up after each slaughter session.

Article 8. Requirements for lighting and ventilation equipment

1. Lighting equipment and light intensity:

a) The white light intensity at the slaughtering and meat deboning areas must be at least 300Lux, at the organ removal area, veterinary inspection area, and final inspection area it must be at least 500Lux, and at the packaging and freezing areas it must be at least 200Lux.

b) Light bulbs must have protective grilles or covers.

2. Ventilation:

a) The ventilation system must be designed to ensure air flows from clean areas to dirty areas.

b) Ventilation openings of the facility must be equipped with insect and pest-proof screens.

Article 9. Requirements for water used in the slaughtering facility

1. Sufficient hot and cold water must be provided for slaughtering activities and sanitation.

2. There must be regulations on monitoring water quality and maintaining the water supply system for slaughtering activities. Records must be kept at the facility.

3. Water used for slaughtering activities must meet the QCVN 01:2009/BYT standard.

Article 10. Requirements for sanitary facilities for workers

1. Adequate toilet and changing rooms for workers must be provided.

2. Toilets must be equipped with sufficient personal hygiene facilities, in good working condition, well-ventilated, clean, and completely isolated from the slaughtering area, and must not have direct access to the slaughtering area.

3. There must be separate storage areas for workers' clothing and personal items away from the slaughtering area.

Article 11. Requirements for equipment and maintenance

1. Equipment:

a) Equipment used for slaughtering must be made of durable, non-rusting, non-corroding, and non-toxic materials.

b) Tools and utensils must be used separately for each area.

c) Knives and cutting tools must be cleaned before and after use, and stored in designated locations.

d) There must be sufficient sinks and soap available for workers to wash their hands and tools in different areas.

2. Maintenance:

a) A regular maintenance program for equipment must be established to prevent cross-contamination. Maintenance records must be kept complete.

b) Maintenance and repair of equipment and machinery can only be carried out after the slaughtering shift, when all meat has been removed.

Article 12. Requirements for warehouse systems

1. Storage area:

a) The storage area for slaughtering equipment must be separate from the chemical storage area.

b) Packaging materials and wrapping materials must be stored separately and kept clean.

2. Cold storage, refrigerated containers (if any):

Each cooling device must have a thermometer and temperature control mechanism installed either directly or remotely.

Article 13. Requirements for cleaning and disinfection

1. A cleaning and disinfection procedure must include: a list of equipment, machines, steps, and frequency of cleaning and disinfection; types and concentrations of chemicals used.

2. The cleaning and disinfection procedures must be maintained regularly within the facility.

3. The facility, equipment, and tools must be re-inspected for cleanliness before each slaughtering shift. Only when they meet the hygiene standards may slaughtering begin. Hygiene standards for equipment and tools follow Appendix 2 of this Circular.

4. Regular inspections for hygiene of slaughtering equipment must be conducted. Inspection results and corrective actions must be recorded in the facility's file.

Article 14. Requirements for controlling insects and pests

1. Effective and reasonable procedures and measures must be implemented to control insects and pests within the facility.

2. Only traps or permitted chemicals according to current regulations may be used to control insects and pests within the facility.

3. Birds, dogs, cats, and any other animals may not be kept in the slaughtering area.

Article 15. Requirements for worker hygiene

1. Health requirements:

a) Persons directly involved in pig slaughtering must undergo a health examination before recruitment and every six months thereafter according to the regulations of the Ministry of Health.

b) Individuals suffering from infectious diseases or skin diseases listed in the Ministry of Health's regulations shall not participate directly in the slaughtering process.

2. Personal hygiene within the slaughterhouse:

a) Slaughterers must wear protective gear. Protective gear must be cleaned before and after each slaughtering shift.

b) Persons with open wounds must cover them with waterproof material.

c) Maintain personal hygiene: use protective gear properly, do not wear jewelry while working.

d) Eating, smoking, or spitting are prohibited in the slaughtering area.

e) Bringing food into the slaughtering area is not allowed.

g) Hands must be washed with soap before slaughtering, after using the toilet, or after contact with contaminated materials.

Article 16. Requirements for visitors

All visitors must wear full protective gear and comply with the hygiene and disinfection guidelines of the facility.

Article 17. Transportation requirements

1. Transporting live pigs to the slaughterhouse:

a) Pigs transported to the slaughterhouse must have a quarantine certificate issued by the authorized veterinary authority.

b) The transportation vehicle must be made of durable, easy-to-clean and disinfect materials, with a sealed floor to prevent feces or waste from falling during transport.

c) After transportation, the vehicle must be cleaned and disinfected.

2. Transporting meat and organs to consumption locations:

a) Meat and organs must bear a slaughter inspection stamp or veterinary hygiene seal before being removed from the slaughterhouse.

b) The truck containers for transporting meat must be made of durable, non-porous, easy-to-clean and disinfect materials, with a tightly closed door.

c) Vehicles that carried live pigs, manure, chemicals, or waste shall not be used to transport meat.

d) Truck containers must be cleaned and disinfected before loading meat.

e) Truck containers must remain sealed throughout the transportation process.

g) The method of loading and unloading meat must minimize contamination as much as possible.

Article 18. Requirements for pigs brought in for slaughtering

1. Pigs must be transported to the slaughterhouse at least six hours before slaughtering and unloaded safely.

2. Pigs must be accompanied by valid documentation.

3. Pigs must be bathed before slaughtering, and the electric stunning technique and bloodletting time must be conducted as follows:

a) Electric stunning must be performed on livestock before slaughtering; the duration of stunning must not exceed fifteen seconds; avoid shocking the face, genital area, and anus.

b) Bloodletting time must not exceed two minutes.

Article 19. Requirements for the slaughtering process and slaughter inspection

1. The removal of organs must be carried out on hanging racks, support stands, or cutting tables as specified in Clause 5, Article 6 of this Circular.

2. A veterinary officer must conduct the slaughter inspection according to Decision No. 87/2005/QĐ-BNN.

3. The removal of organs must be monitored to minimize contamination of the carcass.

4. All carcasses and organs must be inspected and processed according to regulations by authorized personnel.

5. Carcasses must be stamped with a slaughter inspection mark, and organs meeting hygiene standards must be sealed with a veterinary hygiene label and issued a quarantine certificate for transportation.

6. Meat and organs failing to meet hygiene standards must be handled according to the regulations of the Veterinary Authority.

7. The facility must designate a person responsible for veterinary hygiene to ensure food safety during the slaughtering process.

8. All procedures and activities related to production must be recorded and kept at the slaughterhouse.

Chapter III

MANAGEMENT PROVISIONS

Article 20. Certification of Sufficient Veterinary Sanitary Conditions

1. Swine slaughter facilities must be inspected by veterinary authorities and issued a Certificate of Sufficient Veterinary Sanitary Conditions every two years.

2. The procedures and processes for inspecting, evaluating, and classifying veterinary sanitary conditions of slaughter facilities shall be carried out in accordance with the regulations of the Ministry of Agriculture and Rural Development.

Article 21. Inspection and Supervision

1. Swine slaughter facilities are subject to regular or surprise inspections by state management agencies with competent authority.

2. The conduct of inspections and supervision, and the handling of violations, must comply with current laws.

Chapter IV

IMPLEMENTATION

Article 22. Responsibilities of the Animal Health Department

1. Implement guidelines for the implementation of this circular for slaughter facility owners, butchers, and veterinary officers in provinces and cities.

2. Train staff on inspection methods and evaluation techniques.

3. Conduct inspections and evaluations of measures to improve veterinary sanitary conditions to ensure food safety at facilities.

Article 23. Responsibilities of District Animal Health Offices

1. Direct swine slaughter facilities within their jurisdiction to apply regulations ensuring veterinary sanitary conditions and food safety for slaughter facilities.

2. Organize inspections and issue certificates of veterinary sanitary conditions for facilities that meet the requirements stipulated in this circular.

Article 24. Responsibilities of Swine Slaughter Facilities

1. Be subject to management and oversight by state management agencies with competent authority.

2. Comply with requests for provision of relevant materials and information, and facilitate sample collection for inspection and monitoring when required.

3. Have the responsibility to fulfill obligations as prescribed by law.

Chapter V

ARTICLE TRANSITION PROVISIONS

Article 25. Effectiveness and Amendments

1. This Circular shall take effect 45 days from the date of signature.

2. During implementation, if difficulties arise, units shall report to the Ministry of Agriculture and Rural Development for consideration and amendment. /