Annex H: Customs Union Member States – Checklists and Annex

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Establishment #: space Establishment name: space

Starting date of meat export to Custom Union: space Most recent date of meat export to Custom Union: space

Canadian suppliers of meat: space

Date: space Completed by: space

General instructions (please read carefully): Plant profile for the establishment should be completed along with this checklist.

  • The purpose of this document is to provide information on Custom Union Member States requirements.
  • There are three components to this document:
    • Custom Union Requirement Checklist Table 1 – to be completed by the inspector as part of the requirements for CVS verification task # 3.2.01 "Export Requirements for countries other than USA".
    • Custom Union Requirement Annex A – Specifies Custom Union microbiological requirements to be referenced when completing the "Sampling Programs" section at the bottom of Table 1.
    • Custom Union Requirement Checklist Table 2 - provides additional Custom Union requirements that are not subject to CFIA inspection and evaluation.
  • The Custom Union Requirement Checklist Table 1 will be completed by the inspector as follows:
    • When an establishment submits a request for eligibility to export to the Custom Union
    • As per the frequency indicated for verification task # 3.2.01
    • When a Current Issue Task has been issued as a pre-audit request prior to a scheduled Custom Union audit.
  • Should a non-compliant assessment be made for one or more of the criteria found in the Custom Union Requirement Checklist, (table 1) verification task #3.2.01 must be rated "Unacceptable" and a Corrective Action Request (CAR) issued to the establishment. Please note that if non-compliance is found related to Canadian requirements, a CAR should be issued under a relevant Compliance Verification System (CVS) task.

Custom Union Requirement Checklist – Table 1

Custom Union Requirement Checklist - Documentation
Documentation Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
Operator must have the following five (5) Custom Union documents on file:
  1. For all operations - "Procedures and Guidelines for the inspection of abattoirs and meat processing plants compliance with the uniform veterinary (veterinary and sanitary) requirements of the Customs Union member States."
  2. For poultry slaughter operations - "Instructional guidelines for inspection procedures at poultry processing plants in respect to conformity to the unified veterinary (veterinary and sanitary) requirements of the Customs Union member States ."
  3. For all operations - "Instruction guidelines for inspection of refrigerating enterprises for storage of meat and other food meat raw materials in respect with conformity to the unified veterinary (veterinary and sanitary) requirements of the Customs Union Member States."
  4. For all operations - "Uniform sanitary and epidemiological and hygienic requirements for products subject to sanitary and epidemiological supervision (control) (see Annex A)."
  5. For all operations -"Regulation on the Harmonized Procedure of Joint On-Site Inspections and of Taking Samples of Goods (Products) Subject to Veterinary Control (Supervision): June 18, 2010, No 317."

Employees are trained to understand the content of the Custom Union requirements.

Custom Union Requirement Checklist - on-site review - premises
On-site review – Premises Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
The property is surrounded by a solid fence at least two meters high (6.6 feet) or an effective alternative exists to prevent unauthorized persons and animals from entering the property. For the alternatives company has to provide details in their HACCP program or other control program and it should be verified by performing CVS tasks.
For all operations:
The driveway and loading/unloading areas are paved or an alternative method of controlling contaminants is in place. For the alternatives company has to provide details in their HACCP program or other control program and it should be verified by performing CVS tasks.
For all slaughter operations:
Since Canada is considered to be free of foreign animal disease that would require disinfection in the case of a suspect load, the operator must have a contingency plan in place to clean and sanitize all vehicles as per the "Emergency Contingency Plan".
For all slaughter operations:
  • For animals (other than poultry), a suspect pen/room is available for the isolation and or treatment of a sick or weak animal or operational controls are in place.
  • Vehicle cleaning and complete sanitization can be carried out on site or elsewhere (location should be specified in the control program), when required.
Custom Union Requirement Checklist - on-site review - equipment
On-site review - Equipment Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
The knife sterilization procedure must indicate that the sterilizer water temperature meets temperature requirements of at least 82°C.
Custom Union Requirement Checklist - on-site review - transportation
On-site review-Transportation, Purchasing/Receiving/Shipping/Storage Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
All meat and meat products originate from establishments that are on "The Register of Third Country Establishments."(Annex E)
For all operations:
Products transferred from one registered establishment to another must be accompanied by a transfer certificate (MOP - Annex J) confirming that it meets the applicable requirements.
For all slaughter operations:
  • The carcasses of dead animals delivered from farms are referred to the VIC for examination and necropsy, when required.
  • The disease statue of the place of origin of the animals received for slaughter is monitored by the operator to ensure that it is not under restriction due to occurrence of animal disease.
  • Information on the place of origin of the animals is provided to the VIC by the operator for official verification of the disease statue of the place of origin of the animals.
  • The operator  should be subscribed to Listserv for animal disease information.
For poultry slaughter operations:
The veterinary document accompanied every shipment of poultry sent for slaughter is verified as part of ante-mortem screening to ensure that poultry flock meets all the ante-mortem requirements and that necessary information is provided.
For beef (half-carcasses, quarters) and horse, pork carcasses:
All primal cuts must bear a legible stamp bearing the legend and establishment number for all carcasses destined for export.
For all operations:
All cartons must bear the production date. Codes are not acceptable.
For all operations:
In addition to the carton export stamp, shipping containers must be sealed with a sticker/seal bearing the Meat Inspection Legend and must be applied in a manner that ensures packaging integrity.
For all operations:
Labels for frozen meat product must include production date, the use by date or expiration date and storage instructions.
For beef, pork and turkey slaughter operations:
Meat and meat products destined for export to Russia must be derived from animals which have not received growth enhancement substances such as hormones and beta-agonists. To meet this requirement pigs must be raised under CFIA recognized ractopamine free program. Currently pigs which are raised under provisions of EU Ractopamine-Free Pork Certification Program or Canadian Ractopamine-Free Pork Certification Program fulfil this requirement. Cattle must be raised under provisions of EU Growth Enhancement Products Free Beef Protocol to meet this requirement.

Slaughter establishments must be dedicated for the slaughter of animals raised under these protocols.

For all operations:
All meat and meat products exported to Russia/CU must be derived from animals born and raised in Canada.
For beef operations:
Only beef products (bone-in/boneless - including offal) that originate from animals aged less than 30 months or boneless beef product (skeletal muscle only) is derived from animals aged 30 months or over are eligible for export.
For all operations:
For product ineligible for export to the Customs Union, a control program is in place to segregate eligible product from ineligible product during the receiving, processing, shipping and distribution steps.
For pork slaughter operations:
Trichinella control is maintained by a CFIA approved freezing method (other than freezing in combo bins) and samples are submitted under the national monitoring plan for Trichinella. Note that:
  • Only one freezing method is accepted for every export certificate.
  • Although all carcasses must be tested negative for Trichinella, a past agreement with the Customs Union has indicated that the national sampling program is sufficient to meet this requirement.
For poultry operations:
Every truck, bin or tray with mechanically de-boned poultry meat is labelled with date and time of production.
For all meat products:
Chilled meat product temperatures may not exceed +4°C (taken in the half-carcass hip muscle.
Custom Union Requirement Checklist - on-site review - personal
On-site review – Personnel Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
All employees, including new employees, have undergone a medical examination or an alternative control program is in place to monitor health status of the employees. For the alternatives company has to provide details in their HACCP program or other control program and it should be verified by performing CVS tasks.
For all operations:
Upon entering a production area, employees must disinfect their footwear with a disinfecting system, for example: a foam or foot bath.
Custom Union Requirement Checklist - on-site review - sanitation and pest control
On-site review - Sanitation and Pest Control Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
A sanitation program for the control of mould must be in place.
Custom Union Requirement Checklist - on-site review - production process and operational flow
On-site review – Production process and operational flow (Note: written procedures to be included in HACCP Plans) Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
Plant schematic is in place to avoid cross contamination:
Flow of raw product, partially processed product, packaging material, packaged product, inedible and waste material should be as per the flow diagram. The employee traffic throughout the establishment including change rooms, washrooms and lunchrooms should be according to plant schematic.

A control program is in place to separate the different steps of production process to avoid the cross contamination. If there is a risk of cross contamination due to the flow of products, it should be addressed in the HACCP system and verified using CVS task.

For pork operations:
Pork meat eligible for export must be free of any signs typical for erysipelas, porcine respiratory and reproductive syndrome.
For horse slaughter operations:
  • The heads of horses are separated from their bodies.
  • Only healthy animals which show no symptoms of Glanders, are presented for slaughter. Compliance is based on routine ante-mortem inspection, a general surveillance is in place in Canada. Canada has been free of Glanders since 1938, and USA since 1942.
For poultry slaughter operations:
Poultry meat products are not subjected to hyper-chlorinated water treatment.
Custom Union Requirement Checklist - Sampling Programs
Sampling Programs – written procedures and records (Note: written procedures to be included in HACCP Plans) Compliant Non-Compliant Comments (including "not applicable" or actions taken by the facility if non-compliant)
For all operations:
The microbiological, parameters of meat and other raw meat products must respect the veterinary standards in effect on the territory of the Customs. A written control program must be in place for all of these programs to ensure compliance with Customs Union requirements.
For all slaughters:
The chemical parameters: the sampling is conducted as part of national chemical residue program.
For all operations:
Records of analyses meet Custom Union standards (see Annex A) for Salmonella spp.
For all operations:
Records of analyses meet Custom Union standards (see Annex A) for Listeria monocytogenes.
For all operations:
Records of analyses meet Custom Union standards (see Annex A) for Coliform.
For all operations:
Records of analyses meet Custom Union standards (see Annex A) for Yeast
For all operations:
Records of analyses meet Custom Union standards (see Annex A) for Total Plate Count.

Annex A

Customs Union microbiological standards /mycotic residues in raw meat
Bacteria Fresh/Chilled carcass, sides,quarter cuts Chilled, bone-in/ boneless, vaccum/modified atmospheric gas packaged Frozen carcass,sides, quarter cuts Frozen cuts bone-in/boneless MSM Table Note 1
Salmonella spp. Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle
Listeria monocytogenes Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle
Coliforms Not detectable in 1.0 gram of muscle Not detectable in 0.01 gram of muscle Not detectable in 0.01 gram of muscle Not detectable in 0.001 gram of muscle Not detectable in 0.001 gram of muscle
Yeast CFU/gram Not applicable Not above 1×103 Not applicable Not applicable Not applicable
Total Plate Count (TPC) CFU/gram Not to exceed 1×103 Not to exceed 1×104 Not to exceed 1×104 Not to exceed 5×105 Not to exceed 5×106

Table Note

Table Note 1

Mechanically Separated Meat

Return to table note 1  referrer

Custom Union standards for microbial residues in offal (non-poultry source)
Bacteria Offal, chilled/frozen, in blocks, pork skin
Salmonella spp. Not detectable in 25 grams
Listeria monocytogenes Not detectable in 25 grams
Custom Union standards for microbial residues in raw poultry
Bacteria Chilled Poultry Frozen Poultry Packaged Frozen/Crust Freezing Poultry MSM Table Note 2
Salmonella spp. Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle
Listeria monocytogenes Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle Not detectable in 25 grams of muscle
Total Plate Count (TPC) CFU/gram Not to exceed 1×104 Not to exceed 1×105 Not to exceed 5×105 Not applicable

Table Note

Table Note 2

Mechanically Separated Meat

Return to table note 2  referrer

The following chemical standards for raw meat must be met:
Red Meat/Poultry, (fresh/ frozen) Not to exceed (mg/kg or ppm)
Tetracycline group <0.01mg/kg
Ractopamine Not permitted
The following chemical standards for raw meat must be met:
Red Meat/Poultry (meat by-products including offal) Not to exceed (mg/kg or ppm)
Tetracycline group <0.01mg /kg
Ractopamine Not permitted

The purpose of Table 2 is to provide additional Custom Union Member States requirements that are outside the scope of Canadian regulatory requirements. Although the CFIA will not formally evaluate the criteria listed in Table 2, operators shipping product or supplying those that ship product to the Custom Union will continue to be responsible for meeting all Customs Union requirements.

Custom Union Requirements – Table 2

For all operations:
There is a drive-through disinfection bath (heated in winter) at the entrance and exit from the facility for all wheels-on vehicles.

For all operations:
Mats impregnated with a disinfecting solution must be placed at the entrance of production rooms.

For slaughter operations (other than poultry):
Each shipment must be accompanied by an official veterinary supporting document confirming that animals have been subject to veterinary inspection, are healthy, and that the farm (area, territory) is safe from contagious diseases (contains information about scheduled diagnostic studies and the most recent use of antibiotics, hormonal agents, and doping medications).

For all slaughter operations:
Adequate heating exists for the suspect animal pen/room and the facility for cleaning and sanitization of vehicles.

For slaughter operations (other than poultry):
The fragmentation and filing of bones used for rendering fat is performed in a separate room of the tankhouse.

For beef slaughter operations:
Domestic cattle are not held for more than 48 hrs and imported cattle are not held for more than 24 hrs.

For operations other than slaughter:
Brine salination is conducted in an area specifically allocated for the disinfection and salination of the skins of sick animals slaughtered in the killing room.

For all operations:
An isolated cooler for the temporary storage of meat and its by-products is available (or for meat from emergency-slaughtered animals to be kept until processing).

For slaughter operations (other than poultry), each pen must have:

  • a hard floor;
  • water tanks with inflow pipes;
  • some pens equipped with feeders and restraint devices; and
  • signs indicating the number and type of animals.

For slaughter operations (other than poultry):
The capacity of pens for animals designated for slaughter must correspond to one truck-load or one railway car-load of animals. If cattle arrive in a drive, the pen shall have the capacity to receive an average size cattle shipment.

For all operations:
Foods made from by-products and blood are manufactured in an isolated room. For example, the thawing, sorting and washing of by-products used for making sausages is performed in the defrosting room of the cooler, or, in the absence thereof, in a separate room in the sausage-making shop.

For all operations:
In areas where forklifts and tow motors are used, the column corners are protected with stainless steel plates to a height of 1 m. Where overhead devices move, the column corners are protected to a height of two meters. The lower portion of doors are covered with metal plates to a height of 0.5 m.

For all operations:
Outside metal garbage bins must have covers and are to be located on a hard surface (such as asphalt) which exceeds the direct surface area under the bin or container by three times and be surrounded by a fence along three sides. This area is located at least 25 m from production and auxiliary premises.

For all operations:
The water service pipe (e.g. pressure gauges, water sample taps, drains, and backflow valves) is located in a locked isolated room.

For all operations:
All production rooms are equipped with flush taps (one flush tap for each 150 m2 of area) with at least one flush tap for the entire premises.

For all operations:
Internal water pipelines are painted different colours (according to their purpose) and maintained in a sanitary condition.

For all operations:
All production areas must be provided with wash-off taps, at the ratio of 1 per 150 m2 of surface, with at least one tap per room, and brackets for hoses.

For all operations:
For drinking purposes, drinking fountains or saturator units must be installed no farther than 75 m from workplace and the temperature of the drinking water should be between 8°C and 20°C.

For all operations:
In production areas, one drain must be in place for every 150 m2 of surface and the drain hole diameter is at least 10 cm.

For all operations:
Production rooms, where employees are present, must have natural light. No natural light or insufficient natural light is only permissible in rooms where employees spend no more than 50 per cent of their working day or where necessitated by production technologies.

For all operations:
Work stations in intestine processing rooms must have cold and hot water supply as well as compressed air for sorting (blowing through) intestines. Work stations for wet processing operations are equipped with lattices for workers' feet.

For all operations:
Toilets installed in the bathrooms are equipped with pedal flush systems or photocells and bathroom doors close automatically.

For pork slaughter operations:
A special room for trichinosis tests must be near or in the killing room. This room must be equipped with trichinoscopes, projectors, an apparatus for the detection of Trichinella larvae, compressoriums, scissors, and other equipment and tools.

For poultry slaughter operations:
Feather picking units are supplied with water for washing of feathers (from fingers) at a temperature of 45 to 50°C.

For poultry slaughter operations:
Operating voltage for stunning meets the following:

  • chicken = 90 to 110V;
  • broiler chicken = 70 to 80V; and
  • fowl = 130 to 140V, with a duration of not longer than 6 seconds.

For poultry slaughter operations:
A stunning effectiveness study is to be carried out occasionally. The study will involve sending a lot of poultry through the normal voltage apparatus and placing them in a cage to detect if there are signs of life. If the birds show no signs of life after 2 min., stunning voltage is reduced.

For all operations:
Each load of species received is accompanied by a "Veterinary Animal Health Attestation" document.

For poultry slaughter operations:
Ante-mortem inspection includes an assessment to determine if the following was used at the farm level:

  • feed antibiotics;
  • medicines;
  • thyroid-stimulating and hormone-like materials; and
  • feed originating from genetically modified sources

In addition, the assessment must include whether the flock safety interval required for flushing out a poultry organism has been observed, if applicable.

For all meat products in storage:
The load density, per 1 m3 of stacking space, must be maintained as follows (in tonnes):

  • frozen beef (quarters) = 0.40;
  • frozen beef (halves) = 0.30;
  • lamb carcasses = 0.28; and
  • lamb halves = 0.45

For all meat products in storage:
The stacking density of meat blocks is as follows:

  • 0.8 t/m3 for packed blocks (without containers) frozen in rotary and membrane fast-freeze machines;
  • 0.65 t/m3 for blocks frozen in tins; and
  • 0.6 t/m3 for blocks packed and placed in corrugated cardboard boxes and bags of combined materials.

For all meat products in storage:
Packed meat blocks are stored in separate tiers according to meat types, categories, and grades. Meat blocks are placed compactly in lines on flat trays and bar screens with 50 mm thick rails installed every 80 to 100 cm of the tier height.

For all meat products in storage:
When meats are stored in tiers, the lower layer of quarters or halves are stored on bar screens.

For all meat products in storage:
 A separation exists between the carcasses.

For slaughter operations (other than poultry):
By-products are chilled using forced air circulation at a minimum relative humidity of 80% and an air temperature of 0 to 1°C for not more than two days (includes a maximum of 16 hrs at the manufacturing plant including not more than 0 to 4°C temperature for not more than 8 hrs) (in tunnels, at a temperature of -1°С, and in chambers from 0 to -1°C).

For slaughter operations (other than poultry):
The chilling period for all types of by-products does not exceed 24 hrs in coolers and no more than 4 hrs in tunnels.

For chilled/frozen meat intended for further processing and stored in coolers (on rails or in multipurpose containers or in multi-tier cage systems):

  • Beef halves are stored in five to six tiers.
  • Pork and lamb halves are stored in seven to eight tiers with a total height of up to 1.7 m without rail inserts.
  • Cages are placed on flat pallets.

For poultry operations:
Frozen poultry meat is stored in coolers where the temperature is no higher than -18°C and the relative humidity ranges from 85 to 95%.

For frozen poultry and rabbit meat:
Frozen poultry and domestic rabbit meat products may not exceed -12°C (taken in the muscle). The storage temperature must be -18°C.

For all meat products:
Meat freezing is considered to be complete when the temperature in the thigh muscle reaches -8°C.

For all meat products:
The temperature of frozen raw meat products may not exceed -8°C (taken in the half-carcass hip muscle).

For all meat products:
Thigh muscle meat frozen at -8°С is stored in coolers in compact tiers. Beef quarters/cuts and pork halves are stored in multipurpose containers (two to three tiers depending on the height of the chamber).

For slaughter operations (other than poultry):
Meat carcasses, half carcasses, quarter carcasses and cuts are to be grouped according to type (beef, pork, lamb), category, use (sale or industrial processing), and thermal condition (chilled, frosted, frozen, defrosted).

For meat and meat products in storage:
The loading capacity per 1 m3 of stacking space for unpacked frozen meat equals 0.35 tonnes.

For all meat products in storage:
When meats of differing types and conditions are being stored, they are not stored in one and the same tier or container.

For all operations:

The following product cooling chart is being met:
Chilling process Specification temperature, °C Minimum air velocity, m/s Meat temperature, °C/Initial Meat temperature, °C/Final Maximum chilling period, hrs
Accelerated: All meat 0 0.5 35 0 to 4 24
Quick: Beef -3 0.8 35 0 to 4 16
Quick: Pork -3 0.8 35 0 to 4 13
Quick: Lamb -3 0.8 35 0 to 4 7

Note: The indicated air velocity has been measured at the level of the thighs of half carcasses. Fresh meat is frozen to a temperature of -3 to -5°C at a depth of 1 cm from the surface, and -2 to 0°C in the thigh muscle at a depth of 6 cm, respectively. The thickness of the frozen layer does not exceed 4 cm.

For frozen meat products:
The storage life of frozen meat does not exceed 20 days, including storage after frosting at the meat processing plant (up to 3 days) and transportation in a railway carriage or a refrigerator truck (up to 7 days in summer and 10 days in winter).

For all operations:

The maximum storage life of unpacked frozen meat, depending on the air temperature, meets the following:
Type of meat Specification temperature, °C Maximum storage life, months
Beef halves and quarters -12 8
Beef halves and quarters -18 12
Beef halves and quarters -20 14
Beef halves and quarters -25 18
Lamb carcasses -12 6
Lamb carcasses -18 10
Lamb carcasses -20 11
Lamb carcasses -25 12
Pork halves -12 3
Pork halves -18 6
Pork halves -20 7
Pork halves -25 12

For all operations:

The storage life for frozen by-products meets the following:
Item Specification air temperature, °C Maximum storage life (includes transportation), days
By-products -12 4
By-products -18 6
By-products -20 7
By-products -25 10

For all operations:

The recommended air parameters of the storage room and the maximum storage life (from the time of slaughter (other than poultry)) of chilled and frosted meat is as follows:
Type of meat Air parameters of the storage chamber / Specification temperature, °C Air parameters of the storage chamber / Minimum Relative Humidity (%) Maximum admissible storage life (includes transportation), days

1. Chilled (by hanging)

Beef halves and quarters

-1 85 16
Veal halves 0 85 12
Pork halves -1 85 12
Lamb carcasses -1 85 12
2. Frosted, all types (in tiers or by hanging) From -2 to -3 90 20

For all operations:

The operator meets the air temperature in cyclic and continuous freezing at different stages of freezing as follows:
Stages of measuring the temperature in the freezing chamber Air temperature in the freezing chamber / Cyclic Air temperature in the freezing chamber / Continuous operation
Before loading meat At least 3°C lower than the specification temperature At least 2°C lower than the specification temperature
After loading Not more than 12°C higher than the specification temperature
At the end of freezing or before unloading At least 3°C higher than the specification temperature
The average freezing temperature The specification temperature ±2°C The specification temperature ±1°C

For all operations:

The air temperature in the cargo area of refrigerated transport, before loading and while en route, is maintained within the following ranges:
The thermal state of meat and meat products Product temperature before loading °C Air temperature in the cargo room of refrigerated transport, °C / Before loading Air temperature in the cargo room of refrigerated transport, °C / En route
Cold meat (by hanging) above 4, up to 12 0 to -1 0 to -1
Chilled meat (by hanging) 0 to 4 0 to -1 0 to -1
Frosted meat (in tiers) -2 to -3 -1 to -3 -1 to -3
Frozen meat and by-products, meat, by-products, and fat blocks (in tiers) -8 to -18 -8 and below -12 and below

For all operations:
The fluctuation in air temperature during storage does not exceed ±1°С.

For all operations:
During storage, a special label indicating the type of meat and the condition and date of freezing (or placing in a tier) is attached to each tier on the side of each lot.

In slaughter operations (other than poultry):
The chilling of by-products occurs in layers which do not exceed a height of 10 cm. Chilling must be conducted on trays installed on racks or stands, or on stands without trays, as well as in tunnels and fast-freeze machines.

For all operations:
Every employee has a personal medical history sheet containing all health examination records and laboratory test results on file.

For all operations:
Before beginning work, production employees must take a shower, and then put on clean sanitary clothes and a hair net.

For all operations:
When placing meat cuts into salting tanks or removing them from the tanks, employees engaged in these operations must wear protective clothing.

For all operations:
Employees engaged in main production operations must store their clothing uncovered, for which purpose dressing rooms in welfare facilities are equipped with coat hangers or open closets and benches.

For all slaughter operations:
After unloading, vehicles used to deliver slaughter animals are subject to compulsory washing and disinfection at disinfection and cleaning facilities or in a specially equipped disinfection and cleaning area.

For all slaughter operations:
Vehicles used to transport waste and manure are to be thoroughly cleaned, washed, and disinfected on a daily basis.

For all operations:
All accessories and pallets used in storage must be cleaned and disinfected after use.

For all operations:
The path of vehicles transporting meat products and raw materials are not to cross with the path of vehicles transporting cattle, droppings or waste.

For beef slaughter operations:
A ligature (forceps) is placed on the alimentary canal of bovine animals to prevent lung aspiration of the stomach contents and blood.

For slaughter operations:
Bleeding begins within 1.5 to 3 min. after stunning and the minimum total period for bleeding is 6 to 8 min.

For slaughter operations:
Defibrinated blood is kept in a segregated area of the killing room for 30 to 40 min. or until the results of the veterinary and sanitary examination of the body from which the blood has been taken is obtained.

For hog slaughter operations:
The heads of swine are cut and left unseparated from their bodies until the end of the post-mortem examination.
After skinning or singeing, the heads are cut at the back and on the left cheek, the atlanto-occipital joint is separated, and the tongue and throat is cut out from the intermaxillary space.

For calf, sheep and goat slaughter operations:
The heads of animals are severed at the Atlanto-occipital joint and left near the carcass until the end of the examination of all products.

For all slaughter operations:

  • The heart and lungs with the trachea and the alimentary canal, as well as the liver, must stay with the carcass in natural connection.
  • The heart and lungs with the trachea and the alimentary canal, as well as the liver, must be hung on a special installation with hooks or placed on a line or on a table.
  • The spleen of bovine animals, sheep and goats can either stay in natural connection with the first stomach or be separated from it and presented for examination together with the haslet.
  • The spleen of swine and horses is presented in natural connection with the gastrointestinal tract.

For all slaughter operations:
The emptying of stomachs and fore-stomachs and hide scraping are to be completed in a specially designated area of the processing room. This room must be separated by a minimum 2.8 m high partition and separated from carcass traffic areas by a distance of no less than 3 m or in separate rooms.

For all operations:
Salt, as an incoming ingredient, is to be passed through a metal detector.

For red meat slaughter operations:
Tongues frozen individually must be placed on trays in one line without contacting each other.

For slaughter operations:
The freezing period for chilled by-products, as well as for by-products immediately after treatment, washing and water drainage, does not exceed 24 hrs when frozen in freezing chambers with a specification temperature at or below 18°C, or 8 to 10 hrs when frozen in fast-freeze machines and tunnels with an air temperature of -30°C and intensive air movement.

For hog and beef slaughter operations:
At the pre-slaughter pen, the legs of cattle are washed with water at a temperature of 20 to 25°C or with tap water from sprayers or hoses. Swine are to be thoroughly washed for 10 min. with a water temperature of 20 to 25°C from hoses or sprayers arranged in a way which ensures they are completely washed.

For poultry slaughter operations:
The following requirements are to be met during the chilling process:

  • chill water is continuous changed, with a total expenditure of not less than 2.5 l per carcass; and
  • the direction of carcass movement during chilling is opposite to the direction of water flow.

For poultry operations:
Mechanically de-boned poultry meat is used for the production of meat products within an hour, or is sent for chilling or freezing.

For all meat products in storage:
Frozen meat blocks are stored at an air temperature at or below -12°C.

For poultry operations:
The chilling of mechanically deboned poultry meat is carried out within 20 to 30 min. in chambers with an air temperature no higher than -3°C in bins and trays with layers no thicker than 100 mm up to a temperature 0 to 4°C inside the mass.

For poultry operations:
Mechanically deboned poultry meat is frozen closely packed into form-bins in fast-freezing devices with air temperature of minus 30±1°C and movement speed of 3.5±0.5 m/s up to an interior product temperature no higher than 12±1°C within 2±0.5 hrs.

For poultry operations:
If mechanically deboned poultry meat freezing occurs in a freezing chamber with forced air circulation air clearances have a temperature of
-28±1°C and duration of freezing is 3±0.5 hrs.

The following chemical standards for raw meat must be met:
Red Meat/Poultry, (fresh/ frozen) Not to exceed (mg/kg or ppm)
Bacitracin Not permitted
Choramphenical Not permitted
Streptomycin Not permitted
Arsenic 0.1
Cadmium 0.05
Mercury 0.03
Hexachlorocyclohexane 0.1
DDT and metabolites 0.1
Dioxins (beef) 0.000003
Dioxins (pork) 0.000001
Dioxins (poultry) 0.000002
The following chemical standards for raw meat must be met:
Red Meat/Poultry (meat by-products including offal) Not to exceed (mg/kg or ppm)
Bacitracin Not permitted
Choramphenical Not permitted
Streptomycin Not permitted
Arsenic 1.0
Cadmium 0.3 (kidney 1.0)
Mercury 0.1 (kidney 0.2)
Hexachlorocyclohexane 0.1
DDT and metabolites 0.1
Dioxins 0.000006
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