Circular No. 61/2010/TT-BNNPTNT on veterinary hygiene conditions for poultry slaughter facilities

CIRCULAR

Regulations on veterinary hygiene conditions for poultry slaughter facilities

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

WHEREAS, the Food Safety and Hygiene Ordinance 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 amends 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 to implement certain provisions of the Food Safety and Hygiene Ordinance;

WHEREAS, Decree No. 33/2005/NĐ-CP dated March 15, 2005 of the Government provides detailed regulations to implement certain provisions of the Animal Health Ordinance; Decree No. 119/2008/NĐ-CP dated November 28, 2008 of the Government amends and supplements some articles of Decree No. 33/2005/NĐ-CP;

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

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular sets forth veterinary hygiene conditions for poultry slaughter facilities operating through manual or semi-automatic methods.

Article 2. Applicability

This Circular applies to organizations and individuals, both domestic and foreign, engaged in poultry slaughter 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, processing, and transporting live poultry and poultry meat.

2. Cleaning: Refers to the implementation of mechanical measures to remove inorganic and organic substances adhering to the surfaces of equipment, tools, protective gear, and slaughterhouse premises.

3. Disinfection: Refers to the use of physical and chemical agents to eliminate pathogens on objects requiring disinfection, ensuring food safety.

4. Sanitation: Refers to the conditions for workers, equipment, and slaughterhouse premises to ensure production processes occur in a suitable environment and that products meet safety criteria for consumers.

5. Production Area: Includes the holding area for live poultry awaiting slaughter and the slaughter area.

6. Slaughter Area: Is where activities such as stunning, bleeding, scalding, defeathering, evisceration, cleaning edible organs, final rinsing of carcasses, chilling, carcass inspection, and stamping take place.

7. Clean Area: Is where final rinsing, chilling, final carcass inspection, processing, and packaging occur.

8. Dirty Area: Is where live poultry are held before slaughter, stunning, bleeding, scalding, defeathering, evisceration, cleaning edible organs, and waste collection take place.

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 and 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 accessible by road and 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 routes for live poultry and meat must be established to ensure that vehicles carrying live poultry do not pass through the clean area.

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

d) An appropriate system for solid and liquid waste treatment must be installed.

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

g) In the production zone, there must be an office for veterinary staff.

Article 5. Requirements for the area of poultry entry and holding pens for slaughter

1. The area for receiving poultry must be equipped to ensure safe unloading of poultry.

2. The holding pens for poultry awaiting slaughter must be suitable for the scale of slaughter and characteristics of each type of poultry:

a) Must have a roof to protect from rain and sun, well-ventilated, not leaking or allowing rain to seep in.

b) The floor must be covered with sturdy material that prevents slipping, easy to drain water, easy to clean and disinfect, and sloped towards the drainage ditch.

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

4. There must be a system providing water for cleaning transportation vehicles and holding areas for poultry awaiting slaughter.

Article 6. Requirements for the slaughter area

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

2. Roof or ceiling: Must be sealed, not leaking, made of durable, waterproof materials, easy to clean and disinfect.

3. Interior walls of the slaughter area: Must be made of sturdy, heat-resistant, smooth materials that prevent mold growth, easy to clean and disinfect. Corners where walls meet the floor and columns must be rounded or sloped.

4. There must be sufficient hand washing basins for workers, basins for cleaning and disinfecting slaughter tools, and personal protective equipment at convenient locations for cleaning and disinfection.

5. Floor of the slaughter area:

a) Must be made of durable, waterproof material that prevents slipping, easy to clean and disinfect.

b) Must be sloped towards the waste collection system to ensure good drainage and prevent water accumulation on the floor.

6. For hanging slaughter, the height from the floor to the ceiling must ensure it does not affect food safety of the meat. The hanging slaughter line must be at least 1 meter lower than the ceiling.

For manual slaughter, there must be a table or platform for removing organs. The height of the table or platform for removing organs must be at least 0.9 meters and made of durable, waterproof material, easy to clean and disinfect.

7. There must be a functioning steam extraction system.

8. The area for cleaning and inspecting poultry carcasses must ensure:

a) Well-ventilated, hygienic, with insect and pest-proof screens.

b) Containers for storing uncleaned, contaminated, damaged, or substandard carcasses awaiting processing.

c) A table for inspecting carcasses or a location at the end of the hanging slaughter line for carcass inspection.

d) If manual slaughter is performed, there must be a table or platform for stacking poultry carcasses awaiting veterinary inspection.

9. Requirements for cooling and cold storage of poultry meat at the facility (if applicable):

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

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

Article 7. Requirements for wastewater drainage and waste management systems

1. Wastewater drainage system:

a) Must have drainage channels in all areas for unloading, waiting for slaughter, and poultry slaughter.

b) Drainage channels must have covers, with diameters appropriate to handle all waste generated during slaughter, cleaning of facilities, and transportation vehicles.

c) The drainage system must be installed so that water flows from the clean area to the dirty area, ensuring no water accumulates on the floor.

d) Wastewater from worker restrooms must be directly led to the external sewage system, separate from the slaughter area's drainage system.

e) There must be filters and grease traps before wastewater enters the treatment system.

g) Treated 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. Management of solid waste, by-products, and products not meeting food safety requirements

a) There must be a place to properly dispose of dead poultry and non-edible organs to prevent contamination of edible products.

b) If the facility cannot manage the waste itself, it must contract with an organization licensed to handle waste.

c) Waste containers must have lids and be labeled according to their function. By-products must be regularly collected after each work shift.

d) Organic waste and garbage must be managed to minimize environmental pollution.

e) Waste must be cleaned up regularly after each slaughter session.

Article 8. Requirements for Lighting and Ventilation Equipment

1. Requirements for lighting equipment and light intensity

a) The white light intensity in the slaughtering area and meat washing area must be at least 300Lux; in the organ removal area and veterinary inspection area, it must be at least 500Lux; in the packaging and freezing area, 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 circulation from clean areas to dirty areas.

b) Ventilation doors in clean areas and meat washing areas must have insect and pest-proof screens.

Article 9. Requirements for Water and Ice

1. Water and Hot Water

a) Water and hot water provided for all slaughtering activities and cleaning must be sufficient.

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

c) Water used in the slaughtering facility must meet QCVN 01:2009/BYT standards.

2. Ice and Ice Storage

a) Only ice with clear origins and a supply contract between the slaughtering facility and ice production facility may be used.

b) Water used to produce ice in the slaughtering facility must meet QCVN 01:2009/BYT standards.

c) Water and ice must be analyzed for microbiological and physicochemical indicators every six months.

d) Transportation and storage of ice must ensure that it is not contaminated from external sources.

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 personal hygiene facilities, in good working condition, well-ventilated, clean, and completely isolated from the slaughtering area, with doors not directly opening into the slaughtering area.

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

Article 11. Requirements for Equipment and Maintenance

1. Equipment

a) Slaughtering equipment must be made of durable, non-rusting, non-corroding, non-toxic, and waterproof materials.

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

c) Knives and slaughtering tools must be stored at the slaughtering facility and kept hygienically. There must be enough knife racks at the slaughtering facility.

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

2. Maintenance

a) Regular maintenance programs for equipment must be established to prevent cross-contamination. Maintenance records must be kept fully.

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 Areas

a) Tool storage areas must be separate from chemical storage areas; they must be protected against moisture, leaks, and pest damage.

b) Packaging materials must be stored in a separate area.

2. Cold Rooms, Refrigerated Containers (if applicable)

Each refrigeration device must have a thermometer and temperature control unit installed either directly or remotely.

Article 13. Requirements for Sanitation and Disinfection

1. A sanitation and disinfection process must be established, including: a list of equipment, machines, steps to be taken, frequency of sanitation and disinfection, types and concentrations of chemicals used.

2. The sanitation and disinfection of the facility, equipment, and tools must be maintained regularly.

3. A re-inspection of the facility, equipment, and tools for sanitation must be conducted before each slaughtering shift. Slaughtering can only begin if the facility, equipment, and tools meet sanitation requirements. Equipment sanitation standards are set forth in Appendix 2 of this Circular.

4. Samples must be periodically collected to check the sanitation of slaughtering facility equipment. Inspection results and corrective actions must be recorded in the facility's file.

Article 14. Requirements for pest control and harmful animal management

1. There must be effective and reasonable procedures and measures to prevent pests and harmful animals in slaughterhouses.

2. Only traps or permitted chemicals may be used to combat pests and harmful animals within the premises.

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

Article 15. Requirements for worker hygiene

1. Health requirements

a) Personnel directly involved in poultry slaughtering must undergo a health examination before recruitment and every six months thereafter, in accordance with the regulations of the Ministry of Health.

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

2. Personal hygiene in the slaughterhouse

a) Workers must wear protective gear which must be cleaned before and after each shift.

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

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

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

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

f) Hands must be washed with soap before slaughtering, after direct contact with products, after using the restroom, 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 measures of the facility.

Article 17. Transportation requirements

1. Transporting poultry to the slaughterhouse:

a) Poultry transported to the slaughterhouse must have a transport quarantine certificate issued by the authorized veterinary authority, or a vaccination certificate, or a certificate of origin issued by the local veterinary office.

b) The transportation vehicle must be made of durable, easy-to-clean, and disinfectable material.

c) The floor of the vehicle must be designed to be sealed, ensuring that feces or waste does not fall during transportation.

d) After transportation, the vehicle must be cleaned.

2. Transporting meat and organs to consumption locations:

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

b) The transportation vehicle must be made of durable, non-porous, inert, easy-to-clean and disinfect material, and have a tightly-closed door.

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

d) The truck containers must be cleaned and disinfected before loading meat onto the vehicle.

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

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

Article 18. Slaughtering requirements

1. Slaughtering procedures:

a) There must be a slaughtering procedure for poultry, including the sequence and actions from stunning, bleeding, scalding, plucking, washing, offal removal and cleaning, chilling, cutting, packaging, and by-product handling.

b) The slaughtering procedure must be appropriate for the scale and technology to ensure food safety.

c) Offal removal must be controlled to minimize contamination of the carcass.

d) The facility must regularly train workers on slaughtering procedures and food safety measures.

2. Slaughter inspection:

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

b) Carcasses and edible organs meeting hygiene standards must be stamped with a slaughter inspection mark or issued a veterinary hygiene seal and a product transport quarantine certificate as prescribed.

c) Veterinary officers must guide the disposal of poultry carcasses, offal, and by-products in accordance with regulations.

Article 19. Requirements for technical management in slaughtering

1. The facility must assign one person responsible for veterinary hygiene to ensure food safety in the slaughtering activities.

2. Technical staff must be responsible for supervising the implementation of the slaughtering process and veterinary hygiene conditions within the facility.

Chapter III

MANAGEMENT PROVISIONS

Article 20. Certification of compliance with veterinary hygiene standards ensuring food safety

1. Poultry slaughter facilities must be inspected by the veterinary authority and issued a Certificate of Compliance with Veterinary Hygiene Standards every two years.

2. The inspection procedures follow the regulations set forth by the Ministry of Agriculture and Rural Development.

Article 21. Inspection and Supervision

1. Poultry slaughter facilities shall conduct self-inspection and be subject to regular or spot inspections by competent state management agencies. The inspection contents are detailed in Appendix 1 of this Circular.

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

Chapter IV

IMPLEMENTATION

Article 22. Responsibilities of the Animal Health Department

1. Implement guidance on the execution of this Circular for slaughter facility owners, slaughterers, and veterinary officers at provincial and city levels.

2. Train staff on inspection methods and evaluation.

3. Organize inspections and evaluations of the implementation of measures to improve veterinary hygiene conditions ensuring food safety by facilities.

Article 23. Responsibilities of Provincial Animal Health Services

1. Organize training and direct local poultry slaughter facilities to comply with the provisions of this Circular.

2. Conduct inspections and issue certificates of veterinary hygiene for facilities that meet the prescribed conditions under this Circular.

3. Organize regular and spot inspections of poultry slaughter facilities within their jurisdiction.

Article 24. Responsibilities of Poultry Slaughter Facilities

1. Be subject to management and oversight by competent state management authorities.

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

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

Chapter V

IMPLEMENTING PROVISIONS

Article 25. Effective Date

This Circular takes effect 45 days from the date of signature. All previous regulations contrary to the provisions of this Circular are hereby abolished.

Article 26. Amendments and Supplements

During implementation, if there are difficulties or obstacles, units shall report to the Ministry of Agriculture and Rural Development for consideration and amendment./.