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OG SFRY No. 68/89 Annex 5

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IMPORTANT NOTE

- Articles 33, 55, 56, 57, 58, 59, 60, 61, 62, 84, 93, - Article 97 paragraph 2, - Article 100 paragraph 4 in part related to shape, content of the seal and its application, - Articles 100,104, 105, - Article 130 paragraph 3 in part related to marking of packing material for transport of conditionally fit milk, - Article 205 in the part related to shapes of seals and stamps

OF THIS REGULATION ARE DELETED BY

THE NEW

Regulation on the shape and contents of the seal and the health certificate for game meat for public consumption as well as on mode and

procedure for marking food of animal origin (Official Journal of Republic of Serbia, No. 44/2007)

OFFICIAL GAZETTE OF THE SOCIALIST FEDERAL REPUBLIC OF YUGOSLAVIA No. 68 1081

Based on Article 34, Paragraph 3 and Article 35, Paragraph 2 of the Law on Animal Health Protection against Infectious Diseases which could imperil the health of the whole country (“Official Gazette” No. 43/86), in agreement with the Federal Ministry of Labor, Health, Veterans’ Issues and Social Welfare, the Federal Minister of Agriculture has issued the following:

REGULATIONS ON THE MODE OF CONDUCTING VETERINARY-SANITARY

EXAMINATION AND CONTROL OF ANIMALS BEFORE SLAUGHTER AND CONTROL OF PRODUCTS OF ANIMAL ORIGIN

I. GENERAL PROVISIONS

Article 1

These Regulations shall regulate the procedures for the veterinary-sanitary

examination and control of animals before slaughter and for the control of products of animal origin, as follows:


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1. Domestic ungulates, hoofed animals, poultry and rabbits before slaughter; meat of

domestic ungulates, meat of hoofed animals, meat of poultry, meat of rabbits, meat of wild game; fish, milk and eggs; honey, crabs, shellfish, snails and frogs, and the products of meat, fish, milk, eggs, crabs, shellfish, snails and frogs, which are produced for general human consumption;

2. Facilities and equipment for animal slaughter, facilities and equipment for the

processing and production of the meat of fish, crabs shellfish, snails, frogs, milk and eggs, and facilities and equipment for their storage.

Article 2

The veterinary-sanitary examination and control of animals and products of

animal origin, as established in Article 1 of these Regulations, shall be carried out by the competent authority in the Republic or Autonomous Province, in accordance with Article 8 of the Law on Animal Health Protection against Infectious Diseases which could imperil the health of the whole country (hereinafter: “competent authority”).

II EXAMINATION OF UNGULATES AND HOOFED ANIMALS

Requesting the slaughter of the animals

Article 3

An independent farmer must submit a request to the competent authority,

requesting the slaughter of domestic ungulates (horses, hinnies, mules, donkeys) and hoofed animals (cattle, buffaloes, bull calves, calves, young buffaloes, sheep, lambs, goats, kids, pigs, breeding pigs) at the latest 12 hours before slaughter.

As an exception to the provisions of Paragraph 1 of this Article, clinically healthy

pigs, sheep and goats need not be registered for slaughter if their meat is intended for the consumption in the owner’s household and if they are not slaughtered in a slaughterhouse.

In addition, to the request for slaughter, mentioned in Paragraph 1 of this Article, an animal health certificate should be submitted for animals sent for slaughter to a slaughterhouse.

Article 4

On arrival of the animals at the slaughterhouse the animal health certificates shall

be submitted to the competent authority. If the veterinary-sanitary requirements are met, the animals are unloaded into the premises designated for the admission of animals for slaughter (hereinafter: “lairage”), and on the submitted health certificates the number and


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the date of arrival, taken from the record of examination of the animals for slaughter, are indicated. After the arrival of the animals at the slaughterhouse, it is prohibited to bring animals out of the area without the approval of the competent authority. The animal health certificate is declared null and void by stamping it with a seal indicating “annulled”. The height of the letters must not be less than 3 cm. All the annulled animal health certificates issued for animals from a single species must be attached together with the date of slaughter and the number under which the slaughter animals were registered indicated on the surface of the last one.

The examination before slaughter

Article 5

The animals shall be examined during the process of unloading into the lairage of the slaughterhouse, during their time in the lairage, and immediately before they are sent for slaughter. By the examination, as referred to in Paragraph 1 of this Article, the identity and the health status of the animal and the effects of transportation shall be determined. After arrival the animals shall be put into the designated waiting pens or stockyards in the lairage. After examination of the animals, immediately before the commencement of slaughter, the competent authority will prepare a report on the order in which the animals have been sent for slaughter.

Article 6

During the examination the following shall be determined:

a) whether an animal is suffering from infectious or contagious disease or is suspected to be infected by a disease which could affect the health of humans or animals;

b) whether an animal has other signs of disease or there is some kind of disorder with

systematic disturbances which could cause the meat to be unfit for human consumption for reasons of hygiene;

c) whether an animal has received substances with pharmacological activity or other

substances which could cause the meat to be unacceptable for human consumption; d) whether the animal has become exhausted, distressed or injured.


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Article 7

The competent authority shall decide on the resting period of animals before slaughter and on the handling procedure for the animals which have arrived in the slaughterhouse lairage. Animals which stay in the stables and waiting pens longer than 24 hours must be provided with feed and water.

Article 8

Before slaughter the domestic ungulates must be tested for ganders by applying the ophthalmic test, except in the case of emergency slaughter.

Identification of the animals

Article 9

All animals sent for slaughter must be individually identified with an acceptable method of permanent identification, as follows:

1. Domestic ungulates - by applying a stamp or hot brand on the neck, leg and hoof or

by hair cutting, 2. Cattle-by applying numbered ear tags; 3. Pigs-by applying a numbered tattoo in the ear, neck or leg or by ear- tags; 4. Sheep - with numbered or colored ear tags used as an owner’s mark, or by body

marks.

Article 10

Animals which are suspected of being affected by infectious or other diseases or which show some signs of disease or have high temperatures (pigs over 41°C, cattle and sheep over 44,4°C) which are not able to rise or move or which have obvious edema, inflammations or other changes, boar or cripthorihidis must be isolated in the special accommodation for that purpose where they will be thoroughly examined and observed until a decision on slaughter is made.

The animals referred to in Paragraph 1 of this Article, in addition to the marks as established in Article 9, Paragraph 1 of these Regulations, shall be marked with an “S”. This mark shall be put on pigs and sheep by applying the indelible blue ink, by tattooing, or by a blue earmark with a number, and for cattle a blue earmark with a number.


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Article 11

Seizure and killing the animals shall be carried out in the case that the inspection has revealed the following:

1. if the animals have clinical signs of anthrax, gas gangrene, and other edemas, rabies,

glanders, dourine, rinderpest, contagious bovine pleuropneumonia, listeriosis, African swine fever, classical swine fever, African horse sickness, foot and mouth disease, swine vesicular disease, swine paralysis, erysipelas, sheep pox, mellitococosis (brucellosis) or acute salmonellosis;

2. if they have clinical signs of a disease because of which the carcasses and other parts

must be seized after post-mortem inspection; 3. if animals suspected to be infected still have a high temperature after 24 hours (pigs

over 41 C, and cattle and sheep over 44,4 C); 4. if they are injured and extensively bruised; 5. if they are affected by iridovirosis or by a disease affecting the orbital region, if they

have a laceration of the eyes or a disease of the eye in which the lens has become clouded, or if they have an acute infection, suppuration or atrophy accompanied by an unpleasant smell, or if they are cahectic. The animals as referred to in Paragraph 1 of this Article shall be handled in a humane

manner in the separate accommodation designated for that purpose or in an isolated location which is easy to clean and disinfect.

All carcasses of animals which have died during transport or have been killed in the

lairage shall be further detained and identified by ear marks of a red color with the letter “K” and a number, and they must also be sprayed and injected with 3% carbol acid in combination with a methylene blue emulsion (mischaracterisation).

The carcasses should be packed into hermetically sealed containers with lids marked in red and transported to a rendering plant or to another place for safe disposal. The cause of the death and pathologic-anatomy finding shall be reported to the competent authority of the slaughterhouse. A record shall be made about the carcasses of dead and killed animals which are subjected to seizure as established by Article 202 of these Regulations.


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Prohibition of slaughter

Article 12

Slaughter shall be prohibited in the following cases:

1. if the animal is not accompanied by a health certificate on arrival at the slaughterhouse;

2. if the animal is without a report of the ante-mortem inspection; 3. if the animal is in a category referred to in the provisions of Article 8 of these

Regulations; 4. if the animal has any clinical signs of the diseases referred to in Article 10, Paragraph

1 of these Regulations; 5. if the animal is in the last third of advanced pregnancy or if less than 8 days has

passed from the date of giving birth; 6. if the animal has been vaccinated against rabies less than 14 days previously; 7. if the animal is exhausted, distressed or injured; 8. if the animal is contaminated; 9. if the animal has been treated or has received substances with pharmacological

activity the prophylactic or nutrition reasons, but the required withdrawal period has not expired, according to the instructions for use issued by the manufacturer;

10. if the animal was treated with hormonal substances and the prescribed withdrawal

period has not expired; 11. if the animal originates from an area in which no biological residues and radionuclide

have been detected.

Slaughter

Article 13

The animals shall be unloaded and brought to the waiting pens and into the

slaughter premises and should be handled expeditiously and as carefully as possible in a manner that does not cause trauma, discomfort or physical harm. The animals shall be dispatched for slaughter by electrical means without sharp instruments or by the use of textile whips.


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An injured animal shall be transported to the slaughter room for stunning in a means of transport which is adequate for the size of the animal.

Article 14

Before slaughter the animals must be stunned and handled in a humane and professional manner as follows: horses and cattle by an instrument with sharp penetrating nail or electrical power; pigs and sheep by electric power or carbon dioxide.

In the event of religious slaughter the animals are not stunned.

Article 15

If the competent authority ascertains that the equipment is not properly constructed, that animals are not handled in a humane way, or that the stunning is not properly carried out, slaughter shall be prohibited until such deficiencies are corrected.

Article 16

Bleeding must be carried out without any delay after stunning. No further dressing operation may be carried out before bleeding is completed.

Article 17

The blood from slaughtered animals may be used for human consumption if it is

considered to be hygienically fit for human consumption and if it was collected in a hygienic manner. Containers intended for the collection of blood must be marked in such a manner that the blood is identifiable as belonging to a given carcass.

The containers for this purpose should be properly washed prior to use, first with cold water and then with hot water at a temperature above 83°C,

Article 18

If a decision is made on the slaughter of the animals referred to in Article 9 of these Regulations, the animals shall be slaughtered in a special separate room equipped for such a purpose. If there is no such space, slaughter may be carried out in the part of the premises intended for the slaughter of healthy animals, but only after the slaughter of healthy animals has been completed. In that case disinfection of the premises and equipment shall be carried out immediately after slaughter.


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Emergency slaughter

Article 19

Emergency slaughter means that the animal will be slaughtered without prior ante-mortem inspection and it is allowed in following cases:

1. if the animal is seriously injured or has an injury resulting in heavy bleeding; 2. if the animal has serious physical problems due to feed or is suffering from asphyxia

due to the presence of a foreign body in the esophagus or trachea; 3. if the animal has been injured by electric power or struck by lightning.

Article 20

The inspection of the meat and other parts of animals that have undergone emergency slaughter shall be carried out by the competent authority responsible, to determine whether the animal has been slaughter in a live condition or when moribund and whether the thoracic and abdominal organs have been removed in due time.

Article 21

The carcass of an animal which has undergone emergency slaughter outside the slaughterhouse may be transported to the slaughterhouse and the slaughter processing plant for further processing, accompanied by a report from the competent authority clearly indicating the following: breed, species, age, sex, natural markings, owner’s brand, date of slaughter and ante-mortem certificate, and any medicines were given before slaughter.

Article 22

The meat and the parts of animals that have undergone emergency slaughter shall neither be used for human consumption nor removed or destroyed before inspection. If, by inspection of the meat and parts of animals that have undergone emergency slaughter, it is not possible to determine whether or not they are fit for human consumption, microbiological and other laboratory tests shall be carried out. These tests should be carried out when the owner of an animal decides to give up the use of the meat for human consumption due to the suspicion of it having been affected by an infection disease.

Slaughter of sick animals

Article 23


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Slaughter of sick animals for the purpose of these Regulations means the slaughter of animals affected by diseases because of which slaughter is not prohibited. The sick animal may be sent for slaughter to a slaughterhouse accompanied by a report from the competent authority indicating the following: breed, species, age, sex, natural markings, acquired markings (tattoo, ear-tag), brand of the farmer, date of slaughter and ante-mortem certificate, and any medicines that were given before slaughter.

Article 24

Slaughter of the animals referred to in Article 23 of these Regulations, shall be carried out in a special place properly equipped for the slaughter of sick animals (a sanitary slaughterhouse) or at a slaughterhouse for regular slaughter, but only after the healthy animals have been slaughtered, and in this case intensive disinfection after slaughter is required.

Article 25

The meat and parts of slaughtered sick animals shall neither be used for human consumption nor be removed or destroyed before inspection.

If, by the inspection of the meat and parts of slaughtered sick animals, it is not possible to determine whether they are fit for human consumption, microbiological or other laboratory tests shall be carried out. These examinations shall be carried out when there is a suspicion of some infectious disease.

The preparation of slaughtered animals for examination

Article 26

After slaughter the animals must be prepared and processed as follows:

1. skinning of the slaughtered animals, except in the case of slaughtered pigs which are subjected to a scalding operation, shall be carried out immediately after the bleeding process is completed;

2. for some species of animal (sheep, lambs, goats, etc.) it is permitted to introduce

compressed air under the skin in order to make the skinning procedure easier, but only provided that the compressors are equipped with appropriated filters for purification of the air. During this process the air will be injected under the skin above the carpal or tarsal parts of the limbs;

3. the thoracic and abdominal organs shall be removed at the latest 45 minutes after

stunning or 30 minutes after slaughter in the case of ritual slaughter.


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Article 27

Before the skinning of cattle, bull calves, calves, buffaloes and ungulates, the skin from the head should be removed and the esophagus should be and clipped (tied). The horns should be removed before removal of the skin from the head. The removal of the head from the carcass at the atlanto-occipital junction should be performed after the skinning of the head or the skinning of the carcass. The removed heads are washed in the manner that first the nasal sinus and oral cavity are rinsed followed by the external surface of the head, as well. Before examination of the head all contaminated parts and remains of the skin should be removed. The tongue should be removed from all natural links during the examination. Eyeballs and tonsils should be removed after the examination of the head.

Before skinning the carcasses the fore legs at the carpal joint and hind legs at the

tarsal joint should be removed. During the skinning of the carcasses the most convex parts should be removed first. The skin removed from the bodies of cattle, bull calves, calves, buffaloes and ungulates should be marked or retained in such a way that it is identifiable as belonging to a given carcasses until the end of the examination.

During the skinning of the legs the rectum should be removed by a circling cut to remove it from its natural links, it should be covered by a plastic bag, and it should be clipped. The external genital organs should be removed from male animals before opening the thoracic and abdominal cavities. The udder together with its skin should be removed from female animals, except in the case of calves and heifers, in such a way that spillage of milk is prevented and that the supramammary lymph nodes remain on the carcasses. After opening the carcasses evisceration should be performed leaving the kidneys in place. Before separation of the intestines from the stomach of cattle, bull calves, calves, buffaloes and ungulates the duodenum should be clipped at two places 10 cm apart. The duodenum and esophagus should be cut between those two places. After removal of the intestines the carcass should be split along the spine. The heads of ungulates should be split in the middle and the nasal bones should be removed in such a way that they remain connected to the front part of the nose and that the nasal membrane on both sides remains intact. The head may be removed from calves not older than six weeks together with the skin, if it is to be subjected to scalding. The other processing procedures for calves are identical to the procedures for slaughtered cattle, bull calves, buffaloes and ungulates.


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Article 28

Sheep, lambs, goats and kids should be processed in such a way that the skin is removed from the carcasses, the fore leg at the carpal joint and the hind leg at the tarsal joint. The thoracic and abdominal organs should be removed for examination in such a way that the abdominal organs are completely removed from the carcasses, while the thoracic organs, at the point of the diaphragm and mediastinum remain connected to the carcasses. The head, without the skin, ears and contaminations, remain connected to the carcass.

Article 29

The skin of slaughtered pigs is dealt with by scalding and singeing. For slaughtered pigs which are subjected to the scalding and singeing procedure, bristles and modified epithelium should be completely removed from the surface.

The carcass may be incised and opened or cut only after complete cleaning and final washing. From the washed bodies of slaughtered pigs the corneal tissue between the hooves of the fore and hind legs, the middle ear and the eyeballs with eyelids should first be removed. The rectum should be removed by a circling cut to separate it from its natural links and it should be clipped. The external genital organs should be removed from male animals. After opening the pelvic, thoracic and abdominal cavities the viscera remaining in the carcass must be removed entirely with the exception of the kidneys. The rectum should be removed above the cut pelvis. The tongue should be removed separately. In the case of gravid animals the uterus should be removed before evisceration. The kidneys should be removed from their fatty covering and peri-renal capsule before examination and should remain attached to the carcasses by their natural connections. The bodies of slaughtered pigs should be split along the spine after evisceration. Slaughtered pigs (piglets) should be subjected to the scalding procedure and the bristles, corneal tissue and modified epithelium of the hooves should be removed. The processing procedure for the thoracic and abdominal organs of slaughtered pigs is identical to the procedure for slaughtered lambs.

Article 30

No part of the slaughtered animal should be removed or processed until the inspection of the meat and organs has been completed.

After inspection the meat and organs of slaughtered animals that are considered as

fit for human consumption should be chilled in such a way that a core temperature of up to +7°C for carcasses and up to +3°C for organs is reached unless they are to be used immediately for processing purposes.


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If the meat of slaughtered animal is frozen, it is necessary to ensure that the temperature of the meat is at least –12°C for frozen meat or at least –18°C for deep frozen meat.

Article 31

During slaughter of animals and the processing of the carcasses of slaughtered animals any kind of contamination of the meat and organs should be prevented. If during the slaughter of an animal and the processing of a slaughtered animal the carcasses or organs become partly contaminated the contamination should be removed by trimming or removal of the contaminated part. Internal organs must not be washed before examination. The meat of a slaughtered animal must not be wiped with a cloth or sponge. If the equipment used during the slaughter, processing or inspection of the meat and organs of a slaughtered animal becomes contaminated by the contents of the digestive tract or by pathologically altered tissue, or by any other kind of dirt it should be washed with cold water and then with hot water at a temperature of at least + 83°C before further use.

Article 32

If, before examination, any organ of a slaughtered animal that is required for evaluation of the meat for human consumption is removed, the decision on the utilization of the meat for human consumption cannot be taken without a microbiological or other necessary examination.

Marking and identification of carcasses and organs of slaughtered animals

Article 33

All parts of slaughtered animals shall be marked by paper marks or cards attached to

seized carcasses and organs in such a way that they are identifiable as belonging to a given carcasses. The marking and identification shall be performed as follows:

1. The parts and organs of slaughtered animals (cattle, bull calves, calves, buffaloes and

ungulates) shall be marked with a set of five paper cards as follows: the first card is for the head, the second and third cards for the two sides of the body, the fourth card for the thoracic organs, and the fifth for the abdominal organs. This set of five identical paper marks is in the form of a pad, clearly showing ordinal numbers. The paper markings must be of white color, with dimensions of 4 x 6 cm. for each. The parts are perforated at the bottom so that it is easy to separate them. Numbers on the cards are printed in black and their height is 2 cm.


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2. Marking of slaughtered pigs is performed with a set of four cards which are, in size,

color and numbers, completely identical to the markings referred to in Paragraph 1, item 1 of this Article. The first and the second cards are for the two halves of the body, the third is for the thoracic and abdominal organs, and the fourth is for the tongue. If for any reason the head of a pig is separated from the body or any other organ, the number of marks will match to the number of removed organs or parts of the body at the moment of examination.

3. Slaughtered small animals (sheep, lambs, goats, kids, etc.) are marked with the markings referred to in Paragraph 1, item 1 of this Article, but the number of the cards will match the number of removed organs or parts of the body at the moment of examination.

After examination and evaluation of the meat and organs of slaughtered animals the paper marks should be removed from the places to which they were affixed, except in the case of confiscated sides or carcasses.

If it is not possible to make a decision on the hygienic suitability for human consumption of the meat and organs of a slaughtered animal during the examination, the cards with the text “SEIZED” must be applied. The individual cards are applied to the carcasses and organs of the slaughtered animal in the places and in the manner prescribed in Paragraph 1 of this Article.

The cards with the text “SEIZED” for large animals must be in a set of five, each

of them of the same dimensions of 3,5 x 7,5 cm. All five cards in the set must be attached together with perforation at the bottom so that they can easily be separated. The paper is yellow and the text is printed in black framed letters.

For slaughtered pigs and small animals a three card set of marks is applied with

identical dimensions, color and text as for large animals. The cards with the text “SEIZED” shall be kept on the places to which they were

affixed until a decision on the hygienic suitability of the meat and organs of the slaughtered animal for human consumption is made and they may be removed only by the competent authority. The marks and cards for the marking may be used only once.

Inspection of slaughtered carcasses and other organs

Article 34

The carcasses and organs of slaughtered animals shall be examined as follows:

1. By visual inspection;


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2. By palpation;

3. By cutting of the meat, organs and lymphatic tissues (incision);

4. If necessary, by microbiological and other laboratory examinations.

The following shall be examined:

1. Blood; 2. The carcasses in order to determine whether it has been properly prepared for

inspection, the weight, the degree of bleeding and/or bruising, abnormalities of the limbs and body or fractured bones. The color and the condition of the muscles, fatty tissue, pleura and peritoneum are examined. During the inspection of the carcasses of slaughtered pigs it will be determined whether there are any traces of biting on the body, especially in the area of the tail;

3. The head with appropriate lymphonodes (Lnn. parotidei, Lnn. Retropharingei mediales et laterales, Lnn. mandibulare) and tonsils (Tonsillae pharyngicae), and for cattle the soft and hard palate (Palatum durum et molle);

4. Tongue, esophagus, trachea and lungs with appropriate lymph nodes (Lnn.

bifurcationes, Lnn. mediastinales), and for the cattle (Lnn. eparteriales);

5. The hearth with the pericardium;

6. The liver with the appropriate lymph nodes (Lnn. portales) and gallbladder;

7. The spleen; 8. The stomach, intestines and peritoneum with appropriate lymph nodes (Lnn.

gastrici, Lnn. mesenterici);

9. The kidneys with appropriate lymph nodes (Lnn. renales);

10. The diaphragm, pleura, peritoneum, bacon, fat, tallow, visible bones, pelvis, limbs

and chorion of tendons; 11. The lymph nodes of the pelvis (Lnn. iliaci), the groin and lymph nodes (Lnn.

inguinales superficiales);

12. The udder with appropriate lymph nodes (Lnn. supramammarii);


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13. The external genital organs and the urinary bladder;

14. The brain, brain capsule, pancreas, etc.

Article 35

The lymph nodes of the organs of slaughtered animals shall be incised during inspection as follows:

1. For slaughtered cattle:

a) on the head: Lnn. parotidei, Lnn. mandibulares and Lnn. retropharyngei

mediales et laterales; b) on the lungs: Lnn. mediastinales caudales at craniales, Lnn. bifurcationes

dorsales sinistra et dextra and Lnn. eparterialis;

c) on the liver: Lnn. portales;

2. For slaughtered pigs:

a) on the head: Lnn. mandibulares, in fact Lnn. mandibulares accesorii; b) on the body: Lnn. supramammarii in the case of sows.

The other lymph nodes on the organs of the carcasses of slaughtered cattle and pigs (Lnn. cervicales superficiales, Lnn. axiliares, Lnn. poplitei, Lnn. ischiadici, Lnn. subiliaci; Lnn. iliaci mediales et laterales, Lnn. sacrales, Lnn. lumbales, Lnn. renales, Lnn. sternales and Lnn. mesenteriales) shall be incised only if there is a suspicion of some disease or at the request of the importing country.

The lymph nodes shall be incised by vertical section in order to have as many

tiny leaves as possible as samples for inspection. The hearts of slaughtered cattle, bull calves, calves, buffaloes should be first

detached from the pericardium and it should then be incised by a vertical section such as to open the ventricle and pre-ventricle for inspection. The heart membrane (septum) should be incised by two to three cuts. The hearts of pigs should be detached from the pericardium and incised by a vertical section such as to open the ventricle and pre-ventricle for inspection.

The trachea and its main branches should be incised by vertical section and

lower third of both lungs transversely so that main bronchi are cut at the same time. The same applies to the inspection of the lungs of pigs which are subjected to scalding in the vertical position.


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The livers of slaughtered cattle and buffaloes should be incised across the

internal surface in two places in such a way that by just one cut the main bile duct is opened and the second incision is made below Spiegel slice, the cut must be long enough to cut the bile ducts. The gall bile should be palpated. If necessary other parts of liver should also be incised. For calves, sheep and lambs, goats and kids the inner aspect of the liver is incised by one cut for inspection of the bile ducts. For pigs the liver should be examined by visual inspection and palpation and, if necessary, by incision.

The kidneys of all species should be detached from the fatty capsule and for

cattle, pigs and sheep also from connective tissue and inspected visually and by palpation, and, if necessary, by incision in order to make the renal cavity accessible for the inspection. For slaughtered calves, lambs, kids and breeding pigs the kidneys are removed from the fatty capsule only if required.

If calves are suspected of salmonellosis it is necessary to incise the navel and

joints. If there is no suspicion of disease during the inspection of slaughtered animals the lymph nodes on the head and heart should not be incised.

Article 36

During the inspection of the meat and organs of slaughtered cattle, bull calves and buffaloes it is necessary to perform special testing for tapeworm cysts in a prescribed manner:

1. Incision, with at least two parallel cuts, of the external muscles of mastication (M.

masseter) and one cut for each internal muscle of mastication(M. pterygoideus) in order to have as large a cut as possible;

2. Incision of the lower part of the tongue, with vertical section; 3. The heart should be examined as prescribed in Paragraph 4 of Article 34 of these

Regulations; 4. The esophagus should be examined by visual inspection and palpation and if

necessary by incision; 5. Examination of all the muscles, in particular the muscular part of the diaphragm,

which has already been detached from the abdominal and thoracic diaphragm, and the intercostals muscles.

If during incision of the masseter muscles and heart and by inspection and palpation

of the organs one or more tapeworm cysts are detected it is necessary to cut the tongue


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into slices and similarly the esophagus, heart and muscular parts of the pericardium and also to cut the muscles of the legs and shoulders at several places in order to determine the degree of invasion.

For slaughtered calves not older that six weeks only the heart should be incised

during inspection for the presence of tapeworm cysts. If during inspection of the heart one or more tapeworm cysts are detected it is necessary to carry out a more detailed inspection in the same way as for cattle, bull calves, calves older that six weeks and buffaloes.

For slaughtered sheep and goats in order to determine whether there is an infection by

tapeworm cysts all the visible muscles of the body and head, the heart and the muscular part of the pericardium should be examined visually.

For the purpose of inspecting pigs the internal leg muscle (M. Psoas major) should be

detached from the fat tissue and all other visible parts of the muscles and head, heart, and the muscular part of the pericardium should be examined visually.

Article 37

On the head of slathered ungulates for inspection for glander the nasal membrane

and nasal cavity should be examined.

Article 38

The veterinary-sanitary inspection of different species of slaughtered animals should be carried out as follows:

1. During inspection of cattle and pigs: inspection of the head; inspection of the internal

organs; inspection of the sides and inspection of seized organs and half carcasses; 2. During inspection of sheep and goats: inspection of the carcasses with the head;

inspection of the internal organs; and inspection of seized carcasses and organs.

Control of trichinellosis in pig meat

Article 39

During inspection of the carcasses of slaughtered pigs whose meat is intended for human consumption or processing it is necessary to check whether the meat is infected by trichinellosis (Trichinella spiralis). For testing pig meat for trichinosis the compression method or the artificial digestion of pooled meat samples may be used.

Article 40


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For examination by the compression method a sample is taken from each pork side from the muscle of the diaphragm (hazelnut size) at the transition of the muscular part into the fascia at the point where the diaphragm is attached to the vertebral column. From each sample for testing it is necessary to take out seven smaller samples (a total of 14) the size of an oat grain.

If there is only one root of the diaphragm it is necessary to take out 14 samples for testing on the compression glass. If the root of the diaphragm has been removed before taking the samples for the compression method of testing, then two samples of the same size should be taken from the thoracic or rib part of the diaphragm and 14 pieces should be tested. If the diaphragm of the sides has been completely removed the samples will be taken from the tongue or the muscle under the tongue, and if the tongue has been completely removed, from the masseter or abdominal muscles; 28 pieces the size of an oat grain should be tested.

The person testing samples of meat by trichinoscope may examine up to 840 samples on compressive glasses and even 1050 samples during working hours.

The testing of 14 samples from the root of the diaphragm by trichinoscope must

take at least 3 minutes and the testing of 28 samples at least 6 minutes. If during testing by trichinoscope some suspicious areas are discovered and it is not possible to make a diagnosis, even by the greater magnification of the trichinoscope, it is necessary to carry out the testing by microscope. The testing of samples taken from other carcasses sites must last at least 6 minutes.

Article 41

During the testing of pig meat for trichinellosis by artificial digestion of pooled samples a magnetic mixer or Stomacher’s apparatus may be used.

During the application of the artificial digestion method of testing pooled samples from one of the pork sides a sample of meat (5 g) from the root of the diaphragm should be taken. If the root of the pericardium has been removed a sample of the same size from the thoracic and rib part of diaphragm, tongue muscles, masseter or abdominal muscles should be taken for testing. From each sample (5g), 1g should be cut out for testing by the method of artificial digestion of pooled samples.


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Article 42

In the event that trichinellosis is detected by testing pooled sample from 100 pigs it is necessary to take a further 20 g sample from each pig as follows: from one root of diaphragm at the transition of the muscular part to the fascia. If the root of the diaphragm has been removed the same quantity should be taken out from the rib part or the thoracic part of the diaphragm from the masseter muscles or from the abdominal muscles. All 100 pigs should be examined again by the said artificial digestion method for pooled samples in groups of five pigs each. The samples of five pigs of 20 g each represent a pooled sample of 100 g. If trichinellosis is detected in one sample of five pigs it is necessary to take 20 g of muscle from each pig (carcasses) and to perform further testing until the final identification of the affected carcasses is achieved.

Article 43

During testing of pig meat in cuts the samples are taken from each cut of meat, 5g

from the skeletal muscles without fatty tissue around the bones or tendons.

For the compression method 28 samples are prepared, and for the artificial digestion of pooled samples 2g of each. During individual testing of pig meat products (sausages, smoked meat and smoked bacon) by the artificial digestion method using a magnetic mixer or Stomacher’s apparatus samples are taken as follows: 1. From each 50 kg of sausages one pooled sample of 500 g; 2. From each piece of smoked meat 40 g from around the bone or tendons; 3. From each piece of smoked bacon 40 g of muscle tissue. Hygienic suitability for human consumption of the meat and organs of slaughtered

animals

Article 44

On the basis of the inspection and the results of microbiological or other tests the meat and organs of slaughtered animals are evaluated as:

1. Suitable for human consumption from hygienic point of view; 2. Not suitable for human consumption;


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3. Suitable for human consumption only under certain conditions from hygiene point of view;

4. Suitable for processing from hygienic point of view.

The meat and organs of slaughtered animals which are suitable for human consumption from the hygienic point of view

Article 45

The meat and organs of slaughtered animals are suitable for human consumption

from the hygienic point of view in the following cases:

1. If the animals and carcasses have been declared healthy on the basis of the results of the inspections before and after the slaughter, or if the animals during the inspection before slaughter have been declared as healthy, and if only local pathological changes which can be removed are detected on the meat and organs;

2. If with a febrile animals signs of disease have been detected before slaughter but after

slaughter it is determined that pathological changes have affected only some organs which can be removed;

3. If animals sent for slaughter are suspected of having been affected by an infectious

disease but they show no signs of infectious diseases as referred to in Article 10, Paragraph 1 of these Regulations, but after slaughter pathological changes have been detected on some organs which can be removed, and if by microbiological testing of the meat no presence of microorganisms has been discovered because of which it should be deemed as suitable or not suitable for human consumption from the hygiene point of view;

4. If during the testing of cattle for brucellosis caused by Brucella abortus infection has

been detected the testes and udder should be removed and declared as not suitable for human consumption from the hygiene point of view;

5. If the meat is organoleptically satisfactory and if, by microbiological testing of deep

samples of the meat, no microorganisms have been isolated as established by the provisions of the Regulations on microbiological requirements which should be met for foodstuffs in commercial consumption;

6. If the meat and organs with attached lymph nodes of animals which were injured

before slaughter does not reflect any organoleptical changes.


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The meat and organs of slaughtered animals which are inedible for human consumption from the hygiene point of view

Article 46

Meat and organs of slaughtered animals are inedible for human consumption from

the hygienic point of view in the following cases:

1. If changes in the organoleptical nature of the meat are specific for individual species of animals having been expressed by their intensity, regardless of the cause. The change in the smell of the meat shall be evaluated 24 hours and 48 hours after slaughter. The change of smell and taste in some unclear cases may also be assessed on the basis of the results of experimental boiling and roasting;

2. If the animal before slaughter was sick because of blood poisoning or if there was a

suspicion of blood poisoning but microbiological testing of the meat after slaughter was, for any reason, not carried out;

3. If sick animals were slaughtered without prior inspection; 4. If they have not been inspected after slaughter; 5. If they were assessed as suitable for human consumption only under certain hygienic

conditions, but it is not possible to make it fit for human consumption; 6. If they were declared as inedible for human consumption because of tuberculosis

changes; 7. If the animals were affected by an infectious disease referred to in Article 11, item 1

of these Regulations; 8. If, in the case of animals which have been subjected to emergency slaughter before

inspection, the following organs were removed: liver, spleen, kidneys or intestines with the stomach, or if those organs have been damaged to such extent that it is not possible to determine if they are, or to what extent they are, pathologically altered;

9. If, in the muscle tissues the lymph nodes of the meat or bones, metastases of

malignant tumors have been detected; 10. If the muscle tissue contains larvae of Trichinella spiralis; 11. If the abdominal organs and intestines have not been removed from a slaughtered

animal within 45 minutes of stunning and if a microbiological examination has not been carried out, or if the animal had died before slaughter;

12. If they originate from a fetus or from a stillborn animal;


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13. If they originate from animals which have significantly lost weight for any reason; 14. If they do not comply with the provisions of the Regulations on the requirements

concerning microbiological suitability which should be complied with for foodstuffs in commercial consumption;

15. If they do not comply with the provisions of the Regulations on the levels of

pesticides and other toxic substances, hormones, antibiotics and myco-toxins which may be present in foodstuffs;

16. If it is determined that contamination by radionuclide exceeds the permitted level of

activity.

Article 47

The meat, heart and meat-bacon of slaughtered animals is unsuitable for human

consumption in the following cases:

1. If in slaughtered cattle, bull calves, buffaloes, sheep, goats and pigs a heavy infestation of tapeworm cysts is detected. The meat is declared as heavily affected when at sites which are regularly examined by incision and in other muscles of the carcasses more than 10 tapeworm cysts are found, or if the meat of affected animals has undergone organoleptical changes, regardless of the number of tapeworm cysts found. Meat which contains degenerated or calcified tapeworm cysts should be evaluated in the same manner as in the case of active tapeworm cysts;

2. If the meat of a slaughtered animal has undergone organoleptical changes because of

invasion by sarcocysts; 3. If in the muscle tissue metastases of malignant tumors have been detected.

Other internal organs and tallow of cattle, sheep and goats and other internal organs, fatty tissue and hard fatty tissue of pigs are suitable for human consumption only under certain hygienic conditions if the pathologic changes mentioned in items 1-3 of this Article are detected.

Article 48

Parts of the meat and organs of slaughtered animals are inedible for human consumption for hygiene reasons in the following cases:

1. Meat and organs - if parasites which are not harmful for human health are found

to such an extent that they cannot be completely removed. If the parasites can be


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removed by trimming the rest of the meat or parts of organs are edible for human consumption only under certain hygienic conditions;

2. Meat and organs - if diffuse pathological changes, regardless of their cause, have

been detected and which cannot be removed by cutting;

3. Meat and organs - if they have been contaminated by stomach or intestinal contents, urine, bile, pus, other products of inflammation, milk of cows affected by mastitis, or any other contaminant;

4. Meat and organs - if they contain toxins as a result of dietary intake or have in

some other way been introduced into the body of the animal;

5. The lymphatic gland and organ to which it belongs if tuberculous changes have been detected;

6. The testes and udder of animals affected by brucellosis; 7. Lungs which have been contaminated by the water for scalding, by stomach

contents or by blood;

8. Blood which is contaminated by any kind of dirt or derived by cutting of the throat;

9. The genital organs (except the testes), udder of cows, eyes, rectum (anus), parts of

ears (internal parts of the external ear), tonsils, navel, hooves, horns, teeth, contaminated parts of meat and internal organs, the external surface of penetrating cuts made during slaughter and scarves.

Article 49

The meat and organs of slaughtered animals tested for tuberculosis shall be

evaluated as follows:

1. The carcasses of pigs and cattle shall be deemed unsuitable for human consumption in the following cases:

a) If progressive forms of tuberculosis (of the lungs, udder, uterus, kidneys, serosa, acute

caseous changes with inflammatory hyperemia in the organs or lymphatic glands, chronic gangrenous tuberculosis of the lymph nodes of the meat, bones, limbs, central nervous system or muscular tissue or congenital tuberculosis of young animals) have been detected, or if there are changes caused by tuberculosis in the portal lymph node, indicating that the whole body has been affected by the disease.

b) If signs of fever have been detected in the animal, prior to slaughter, and during the

inspection signs indicating that active tuberculosis changes have taken place.


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c) If the changes are accompanied by serious weight loss; d) If changes are detected in a muscle, bone, limb, or abdominal organ (excluding the

gastro-intestinal tract), in a lymph node associated with a muscle, bone, limb or abdominal organ (excluding gastro-intestinal tract) or in a lymph node draining a muscle, bone, limb or abdominal organ (excluding gastro-intestinal tract);

e) If there are pronounced changes in the tissues of the thoracic and abdominal cavities; f) If the changes are multiple, acute and actively progressive; g) If the character or scope of the changes does not indicate a localized condition; 2. An organ or part of a pig or cattle carcasses shall be deemed as unsuitable for human

consumption from the hygiene point of view if some changes are detected there or in the related lymph node;

3. Parts of a beef carcasses or the whole carcasses are edible for human consumption

only under certain hygiene conditions in the following cases:

a) If there are changes in the carcasses which are not so apparent or so numerous as referred to in item 1 of this Article. The part of the carcasses which is unaffected is edible for human consumption only under certain hygiene conditions if the nature or the scope of the changes have been localized or if the changes are calcified and encapsulated provided that the affected organ or other affected part of the carcasses is declared as unsuitable for human consumption from the hygiene;

b) If the animal has given a reaction to a tuberculosis test and if, during post mortem

inspection of the carcasses no changes have been detected; 4. Parts of a pig carcasses or the whole carcasses are suitable for human consumption

from the hygiene point of view without any restrictions if the changes are localized in one primary site (primary sites are mandibular, cervical, mediastinal and mesenteric lymph nodes). The organ or part of a pig carcass in which the changes have been detected shall be declared as unsuitable for human consumption from the hygiene point of view.

A pig carcasses with localized tuberculous changes at two primary sites is suitable

for human consumption only under certain hygiene conditions.

Article 50

Meat and organs giving a positive reaction to a leukocyte test shall be judged as follows:


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1. The whole pig or beef carcasses shall be declared as unsuitable for human consumption from the hygiene point of view if changes have been detected in the meat of the body and the lymph nodes or only in the lymph nodes, regardless of whether the changes have been detected in the organs or in the lymph nodes of the organs; 2. From the hygiene point of view the meat is acceptable for further processing into heat treated products:

a) If, during the inspection of the organs and meat of a slaughtered animal, changes have been detected only in organs or in lymph nodes of the organs but changes in the meat and carcase lymph nodes have not been detected. The organs in which changes have been detected shall be unsuitable for human consumption from the hygiene point of view;

b) if the meat originates from an animal which, by a serological test, was

declared as suspected to be affected or had a positive reaction to the test, and in the organs and their lymph nodes and meat and in the carcass lymph nodes no changes were detected;

3.The meat and organs of pigs and cattle are edible for human consumption from the hygiene point of view without any restrictions if they originated from an animal which was suspected to be affected, but which during inspection has not had any clinical signs of the disease or a negative reaction to the serological test and in the organs and their lymph nodes and in the meat and carcass lymph nodes no changes were detected. For animals in which some tumorous changes were detected during the post mortem inspection it is required to carry out a patho-histological examination of the organs, lymph nodes and meat in order to determine whether they are suitable for human consumption from the hygiene point of view. The meat and organs of slaughtered animals suitable for human consumption only

under certain hygiene conditions

Article 51

The meat and organs of slaughtered animals suitable for human consumption from the hygiene point of view only under certain conditions:

1. If they originate from animals which have a positive reaction to a test for

brucellosis caused by Brucella suis, haemorrhagic septicemia, erysipelas (except the septicaemic form) Aujeszky’s disease, swine fever, Q-fever, leptospirosis, toxoplasmosis or equine infectious anemia;


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2. If there is a suspicion that the meat is contaminated by the bacteria of anthrax, glanders or salmonellosis;

3. If in the slaughtered cattle, bull calves, calves, buffaloes, sheep, goats and pigs a

mild infestation of tapeworms has been detected (with cattle - Cysticercus bovis s. inermis; with sheep and goats - Cysticercus ovis; and with pigs - Cysticercus cellulosae) or if incision sites subjected to inspection or other muscles of the carcasses contain over 10 tapeworms and if they have been removed.

Treatment of the meat and organs of slaughtered animals for human consumption which are acceptable only under certain hygiene conditions

Article 52

The meat and organs of slaughtered animals for human consumption which are

edible only under certain hygiene conditions should be treated as follows:

1. By boiling or sterilization of the internal organs or by melting the fat, hard fatty tissue and tallow in the cases referred to in Article 47 of these Regulations;

2. By boiling, sterilization, salting or putting in brine the meat and organs of pigs

mildly affected by tapeworms;

3. By freezing, boiling, sterilization, salting or putting in brine of meat and organs of cattle, sheep and goats which are mildly affected by tapeworms;

4. By boiling or sterilization of the meat and organs or by melting the bacon, fat

and tallow in the cases referred to in Article 51 of these Regulations.

The meat and organs that are unacceptable for human consumption if it is not

possible to make them edible according to Paragraph 1 of this Article, it will be treated unacceptable for human consumption.

The meat for which there is a suspicion of contamination by the bacteria of

anthrax must be boiled or sterilized at the latest within a period of six hours after slaughter. If the meat is not boiled or sterilized within the specified period it will be declared as unacceptable for human consumption and measures should be taken to make it safe for human consumption.

Meat which is acceptable for human consumption only under certain hygiene

conditions may be used for human consumption, only after it has been made safe, and


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only for the manufacture of processed products of minced meat subjected to heat treatment.

Article 53

Procedures for making acceptable for human consumption the meat and organs of

slaughtered animals which are edible only under certain hygiene conditions such that they become completely safe:

1. bacon, fat and tallow should be melted applying a dry or wet process at a

temperature of at least 100°C;

2. before boiling or sterilisation of the meat it should be cut into the slices which are no thicker than 10 cm and boiled in water for at least two hours and a half, or sterilised for at least two hours in order to reach a core temperature of 80°C which is maintained for at least 30 minutes. It is considered that the meat is boiled enough if it changes colour in the deepest parts, that is when beef becomes grey, pork, mutton and goat meat becomes greyish-white and when the juice released on cutting the meat is no longer reddish in colour;

3. if the meat of pigs, cattle, sheep and goats mildly infested with tapeworm

cysts is processed to make it safe for human consumption, it should be cut into thin pieces of 2 kg the most, and it should be put in a 25 % solution of the salt or marinading liquid by applying a dry procedure. The meat must remain in the brine for at least 21 days. If the salt solution or brine is injected into the meat, than the procedure will last for 14 days;

4. if the meat of pigs, cattle, sheep and goats mildly infested with tapeworm

cysts is processed to become safe for human consumption by the process of freezing the carcase, head and organs should be kept in refrigerated premises until reaching a core temperature of –10°C which will be maintained for at least 10 days or – 20°C for at least three days.

The meat and organs of slaughtered animals suitablefor processing from the hygiene point of view

Article 54

The meat and organs of the slaughtered animals are edible for processing from the hygiene point of view, in the following cases:

1. if the organoleptic characteristic differ from the specific characteristics of the meat of the animal species to which they belong;


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2. if they originate from animals which are too young and a which have a certain

degree of immaturity;

3. if they are not adequately bled;

4. if the organoleptic or other changes, because of which the meat was temporary confiscated under control of the competent authority, have been removed.

If it is determined that the meat or organs have changed in colour, smell or taste,

or that they have been diluted, such meat and organs shall be temporarily confisctated under conrol of the competent authority and a decision will be made 24 hours after slaughter at the earliest.

The meat and organs shall be declared as edible from the hygiene point of view

and may be used only for products which are subjected to heat processing.

Identification of the meat and organs of slaughtered animals

Article 55

The meat and organs of slaughtred animals, after veterinary-sanitary inspection, shall be identified and marked by a stamp with a permanent and non-toxic ink (methyl violet ink or a brand).

Article 56

The stamp shall contain the following text: “Veterinary inspection”, the name of the municipality, the date of inspection and the registration number of the establisment.

The stamp used in export slaughterhouse shall contain the following text “Yugoslavia, Veterinary inspection”, the export control number and the date of inspection.

Article 57

The meat which is declared as suitable for human consumption shall be marked as

follows:

1. Beef, pork and mutton - by a round stamp of diameter 6,5 cm and height of 4,5 cm. The height of the letters must be 0,8 cm, the height of the numbers of the date is 0,5 cm, the height of the registration number of the competent establishement is 0,5 cm, and in an export slaughterhouse the height of the export control number is 1 cm;


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2. The meat of ungulates, buffaloes and goats - by a round stamp of diameter 5 cm, containing the name of the kind of meat (horse meat, buffalo meat, goat meat). The height of the letters and numbers must be 0,5 cm;

3. Pork which has been tested for trichinellosis is marked by an additional round stamp

of diameter 2,5 cm, containing the letter “T” of height 1 cm in the middle of the stamp. This stamp is applied to the upper part of the external aspect of the leg.

Article 58

Meat which has been declared as suitable for human consumption only under certain conditions from the hygiene point of view shall be marked by a square stamp with dimensions of the sides 6 cm, and for the meat of ungulates, buffaloes and goats, it must indicate the name of the kind of meat. The stamp must at least contain the following text: “Veterinary Inspection”, the date of inspection, the name of the municipality.

Article 59

Meat which has been declared as suitable from the hygiene point of view only for processing shall be marked by a rectangular stamp with dimensions of the sides 6 x 4 cm and must, for the meat of ungulates, buffaloes and goats, include the name of the kind of meat. The stamp must contain the following text: “Veterinary Inspection”, the date of inspection, the name of the municipality and the words “For Processing”.

Article 60

Meat which has been declared unfit for human consumption from the hygiene

point of view shall be marked with a stamp shaped as an equilateral triangle, each side being 5 cm. The stamp must contain the following text: “Veterinary inspection”, the date of inspection and the name of the municipality.


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Article 61

Carcases and heads mildly affected by tapeworm cysts which are subjected to the freezing process shall be marked, before storage in a cold store, by a sticker or label as follows:

TEMPORARILY CONFISCATED AFFECTED BY TAPEWORM CYSTS For freezing Date of the commencement of the procedure P.S. The competent authority The sticker/label referred to in Paragraph of this Article is red, with dimensions 14 x 7 cm. At the place marked “PS” it should be stamped or sealed warning that the meat is edible only under certain conditions from the hygiene point of view.

Article 62

The meat and organs of slaughtered animals shall be marked by the appropriate stamp at specified sites.

For cattle, bull calves, calves, buffaloes and ungulates the stamps are applied to both sides of the carcases as follows: 1. shoulder; 2. on the back above the kidneys; 3. outside of the leg; 4. external masseter muscle.

For pigs the stamps are applied to both sides of the carcase as follows:

1. shoulder; 2. on the back; 3. outside of the leg; For sheep and goats the stamps will be applied to: 1. shoulder; 2. inside of the leg. For breeding pigs, lambs and kids the stamps shall be applied to the back between the shoulders.


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If the meat from the slaughterhouse is distributed in pieces, each piece must be marked with the appropriate stamp. If the pieces of meat or intestines are wrapped in a plastic membrane or bag the health mark specified in Article 57 of these Regulations may be applied to the meat wrapping or packaging by inking or branding or may be printed on or applied to a label. The mark must be destroyed when the package is opened. As an exception from the provisions of Paragraphs 2 - 5 of this Article, in authorised export slaughterhouses inspected carcases being declared as suitable for human consumption from the hygiene point of view, if they are subjected to the process of cutting and processing in the same slaughterhouses, may be marked by stamps at other sites as well in accordance with the provisions of Paragraphs 2 - 6 of this Article. The livers of cattle, and pigs, the livers of ungulates and other kinds of offals shall be branded as provided for in Article 57 of these Regulations.

Treatment of the meat and organs of slaughtered animals which have been declared as unfit for human consumption

Article 63

The meat and organs of slaughtered animals or their parts which have been

declared unfit for human consumption shall be treated in order to make them safe for human consumption as follows:

1. by boiling and sterilisation until the soft parts are degraded; 2. by dry distillation; 3. by applying other chemical procedures.

Article 64

If it is not possible to treat seized material or carcasses in order to make them safe for human consumption by applying any of the procedures as established in Article 63 of these Regulations they should be subjected to safe disposal in a pit or designated place or should be incinerated.

Before disposal in a pit or designated place the seized materials or carcasses

should be sprayed with petroleum, carbon acid or lime, etc.

Meat affected by trichinellosis may be treated only in the way established in Article 63 of these Regulations or by incineration.


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Article 65

Seized materials and carcasses shall be transported to the place for safe disposal in

a closed transport carrier equipped to prevent leakage of waste liquid or by pneumatic transport.

If the slaughterhouse is not equipped to provide conditions for the storage of seized materials and carcasses at a temperature of up to + 4°C they must be transported each day to facilities intended for safe disposal or to designated areas for such purposes. Unloading of seized materials and carcasses during transport to the facilities or designated areas for safe disposal is strictly forbidden. Processing of carcasses and seized materials which do not belong to the respective slaughterhouse is strictly forbidden.

Article 66

The competent authority may authorize utilization of inedible products for some other purposes, such as the preparation of feed for fish, fur animals, dogs and cats on condition that they do not contain bacteria causing infectious diseases or echinococcosis.

Inedible products which will be used as feed for fish or fur animals should be sprayed with methylene blue solution before distribution and stored in containers that can be sealed or should be transported in closed transport carriers.

Reporting the Slaughter

Article 67

The poultry keeper shall, at least 12 hours prior to slaughter, report the slaughter of poultry to the competent authority.

Article 68

The poultry must not be fed at least eight hours prior to loading.

Ante-mortem Inspection

Article 69


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Poultry shall be inspected by the competent authority at the place of origin 24 hours prior to the arrival to a slaughterhouse and shall issue the health certificate thereof. The inspection must be carried out again if more than 24 hours have elapsed between the first inspection and the slaughter. If the poultry has been inspected at the place of origin within the last 24 hours and if it has been established on that occasion that the said poultry is healthy, then the health status and injuries that have occurred during transport should be established during the ante -mortem inspection at the slaughterhouse whereas special attention should be paid to heavy breathing, comb cyanosis, problems when standing or walking and the like.

Article 70

When carrying out the ante-mortem inspection the following must be determined:

1) whether the poultry is infected with infectious diseases transmissible to humans or animals and whether there are symptoms pointing at the possibile occurence thereof;

2) whether there are symptoms of other diseases or general status disorder that could

make the meat hygienically unsafe for public consumption; 3) whether there are symptoms suggesting that the poultry has been given substances

with pharmacological effect or other substances that remain as biological residues in the meat or organs.

Article 71 During ante -mortem inspection it shall be deemed that a disease is suspected if it has been established that the poultry is apathetic and does not respond to normal stimuli, that the poultry has diarrhoea , that the poultry is very emaciated , that they produce abnormal sounds when upset, that the poultry shows symptoms of the central nervous system disorder, that their heads and eyes are swollen, ocular or nasal discharge, that their comb is swollen and their cornea is either cloudy or abnormal and that they sneeze, yawn or limp, i.e. that the poultry has injuries on certain parts of their body. Suspect poultry is slaughtered after the slaughter of healthy animals has been carried out with intensified disinfection of facilities and equipment after the slaughter.

Prohibited Slaughter

Article 72

The slaughter of poultry shall be prohibited if:


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1) a health certificate has not been submitted; 2) during the inspection symptoms of agony or serious health disorders have been

established for any reason; 3) the poultry is infected with or suspected to have been infected with generalised

diphtheria, salmonelosis, fowl pest and Newcastle disease, ornithosis, psittacosis, fowl cholera, rabies and goose influenza and if poisoning by any of the poisons has been determined;

4) they have been treated with antibiotics, sulphonamide drugs or coccidiostats or if

mentioned substances have been administered for prophylactic or nutritional reasons without having enough time elapsed for their being excreted from their body in accordance with the instruction manual of a manufacturer (withdrawal period);

5) the feed the animals have been fed with contained arsenic compounds; 6) if the poultry intended for slaughter have been in contact with the poultry infected

with one of the diseases listed in point 3 of this Article; 7) the healthy poultry intended for slaughter is at the same slaughterhouse at the same

time as the poultry infected with the diseases listed in point 3 of this Article; 8) there it is suspected that the poultry meat or organs can not be considered fit for

public consumption.

Slaughter and Preparation of Slaughtered Poultry for the Inspection

Article 73

Poultry should be stunned in a humane and professional manner prior to the slaughter by applying electric energy or carbon dioxide. Stunning of poultry shall not be applied in case of ritual slaughter. Poultry is slaughtered by cutting the neck blood vessels whether making external or internal incision. It is forbidden to bring the slaughtered poultry into the scalding tank before they have bled out sufficiently.


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Article 74 Feathers and down must be removed from carcasses of slaughtered poultry without massive bruising, with skin and limbs being damaged and they must not be contaminated with internal organ content. After scalding and feather and down plucking, the carcasses of slaughtered poultry are prepared for inspection by having viscera (stomach, intestines, liver, spleen and heart) taken out from the body cavity and leaving them naturally connected to the carcass. It is not allowed to remove the head, the parts of carcass or organs, make incisions or dress poultry carcasses before the veterinary-sanitary inspection has been completed.

Inspection of Slaughtered Poultry

Article 75

During the inspection of slaughtered poultry, the competent authority shall carry out the visual inspection of heads, external and internal carcass surfaces, and viscera, and if need be, palpate or make incisions. If any pathological changes have been established, the carcasses and organs belonging to slaughtered poultry should be detained and inspected in detail afterwards. If need be, the testing should also include the testing for biological residues, inhibitors, biostimuli, microbiological testing, etc. The veterinary-sanitary inspection of slaughtered poultry shall include the following:

1) the head inspection; 2) the viscera inspection; 3) the carcass inspection; 4) the detained carcass inspection.

The Hygiene Safety of Meat and Organs of Slaughtered Poultry for Public Consumption

Article 76

On the basis of the inspection and the results of possible microbiological or any other testing, the meat and organs belonging to the slaughtered poultry shall be considered as:


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1) hygienically safe for public consumption; 2) hygienically unsafe for public consumption; 3) hygienically safe for processing.

Article 77

Meat and organs of slaughtered poultry shall be hygienically safe for public consumption if:

1) exsangation is complete and if they are hygienically or organoleptically sound; 2) no pathological changes have been found on them.

If any pathological changes localised only to organs or certain organs have been found, the meat is hygienically safe for public consumption, and organs on which the said changes have been found are not hygienically safe.

Article 78

The meat and organs belonging to slaughtered poultry shall not be hygienically safe for public consumption if:

1) the reasons prohibiting the slaughter have been established pursuant to the provisions of Article 72 of this Regulation;

2) the following diseases have been determined: tuberculosis, diphtheria, aspergillosis,

staphylococcosis, spirochaetosis, generalised pox, leucosis, sarcomatosis, lymphomatosis, fowl plague and Newcastle disease, salmonellosis, ornithosis and psittacosis, necrobacillosis, infectious sinusitis in septicaemic form, goose influenza, avitaminosis, listeriosis, colibacillosis, micoplasmosis and jaundice;

3) it has ben determined that the poultry is very emaciated, that there are some changes

as regards their smell and colour, and the signs of decay, weak debleeding or poisoning, or if proliferation and abscess have been determined;

4) they are not in keeping with the provisions of the Regulation on Requirements as

regards Microbiological Safety That Foodstuff Placed in the Circulation Must Comply with;

5) they are not in keeping with the provisions of the Regulation on Pesticide Levels and

Other Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodstufs;


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6) if the radionuclide contamination that has been determined exceeds the maximum permitted activity level.

The meat and organs of slaughtered frozen poultry are not hygienically safe for public consumption if the presence of decay, rancidity or mould has been found on them.

Article 79

The following body parts are not hygienically safe for public consumption: trachea, crop, oesophagus, intestines, cloaca, bursa fabricii, oviduct with ovaries, larynx, lungs separated from thorax, and the heads and legs separated from carcass prior to the inspection.

Article 80

The meat of slaughtered poultry shall be hygienically safe only for processing if:

1) its characteristic organoleptic properties have been slightly changed; 2) locally limited changes or damage that does not affect the hygiene safety of other

parts; 3) the carcass is found to be dirty; 4) the carcass is found to be seriously damaged during dressing.

The parts that have been changed, dirty or damaged should be removed by cutting them before being used. The meat that has been found hygienically safe only for processing must be used for manufacturing products that are thermicaly treated.

Article 81

Heart, spleen and liver should be removed from the slaughtered poultry after the inspection, and gizzards and proventriculus should be removed from intestines. Gall bledder should be removed from liver. The content from proventriculus should be removed and mucuous membrane removed. Gizzard content should be removed, and corneal layer separated from mucuous membrane. If viscera after dressing and chilling are to be returned to abdominal - thoracic cavity after the inspection, they must be packed in a plastic bag or foil beforehand.

Article 82


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Carcasse, edible parts and viscera originating from the slaughtered poultry should be chilled after the inspection as to reach the internal muscle tissue temperature of up to + 4 °C, and edible part and organ temperature of up to + 3 °C. Poultry meat, edible parts and internal organs may be chilled by menas of: air circulation, apparatus containing carbon dioxide or liquid nitrogen, and combination of sprayng potable water and air circulation, and in tanks with running potable water. If the meat of slaughtered poultry is to be frozen, the minimal frozen meat temperature of - 12 °C must be provided, that is the minimal deep-frozen meat temperature of - 18 °C. Once the carcass of slaughtered poultry have been thawed, they must not be frozen again, unless intended for processing.

Article 83

The carcass of slaughtered poultry shall be cut and packed in a room with temperature of up to + 10 °C. The parts of cut carcasses must be packed immediately after having been cut and kept in a room in which the internal muscle tissue temperature of up to + 4 °C is provided. The cutting of carcasses must be carried out at least 48 hours after the slaughter.

Health mark of slaughtered poultry meat

Article 84

The meat of slaughtered poultry that has been considered as hygienically safe for public consumption shall be stamped in the following manner: 1) if carcasses are placed in circulation individually and unpacked, they must be stamped

with round stamp 3 cm in diameter that has the text on it "Veterinary Inspection", and the name of a municipality, the date of inspection and the registration number of establishment. Letters and numbers must be 0.3 cm in height. The stamp is placed on the carcass under the wings. Meat is marked with stamp soaked in permanent and for health nonharmful ink;

2) if carcasses are placed in circulation in individual packages, their parts or internal

organs, a health mark for the meat fit for public consumption shall be printed on a plastic foil or on a small bag or a sticker shall be placed on a package by means of a printed stamp containing the text "Veterinary Inspection" as well as the name of a municipality, the date of inspection and the registration number of an establishment. The sticker must be placed on the multiple pack packaging (cardboard box and the like) as to be damaged when opened;


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3) if the unpacked carcasses, their parts or internal organs are placed in circulation in

multiple pack packing, the sticker with a printed mark referred to in point 2 of this Article shall be placed on the packng in a way as to be damaged when opened.

The stamp refered to in point 2 or point 3 of paragraph 1 of this Article printed on the sticker, plastic foil or bag is oval in shape, 6.5 cm in width and 4.5 cm in height. Letters must be 0.8 cm in height, and the numbers, date and registration number of an establishment must be 0.5 cm in height. Seal, stamp or sticker used in an exporting slaughterhouse are oval in shape, 6.5 cm in width, 4.5 cm in height and contain the text "Yugoslavia, Veterinary Inspection", as well as the export and control numbers, and the date of inspection. The stamp text letters must be 0.8 cm in height, the date numbers must be 0.5 cm in height, and the export control number must be 1 cm in height.

IV. EXAMINATION OF HARES

Article 85 A hare keeper notifies the competent authority of the slaughtering of rabbits not later than 12 hours before the slaughtering. The notification from paragraph 1 of this Article shall be sent together with hares’ health condition certificate, if the hares are shipped to a slaughter house for the purpose of slaughtering. Prior to slaughtering, the hares must starve for at least three hours.

Article 86 Hares for slaughtering are examined by the competent authority in the place of origin 24 hours prior to arrival to the slaughter-house, which issues a health condition certificate. Examination has to be repeated if more than 24 hours have passed from the first examination and slaughtering. If hares have been examined in the place of origin in the last 24 hours and if they were found healthy on that occasion, by pre-mortal examination in the slaughter-house are determined the health condition and injuries occurred during transport.

Article 87


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Slaughtering of hares shall not be allowed: 1) if the health certificate has not been submitted; 2) if they are in the stage of shedding; 3) if they are lean and injured; 4) if on the occasion of examination they present signs of disordered health; 5) if they are suffering from, or are suspected to suffer from tularemia, staphylococosis

and mixomatosis; 6) if they originate from a breeder where 15 days prior to slaughtering tularemia was

identified.

Article 88 Prior to slaughtering, hares need to be dazed expertly and in a humane way by applying electrical energy or carbon dioxide. Hares are slaughtered by cutting the neck blood vessels.

Article 89 Dead hares are processed as follows:

1) immediately after the bleeding stops, dead hares need to be skinned together with ears, their legs cut in the carpal and tarsal joints, abdominal and thoraic cavities opened and intestines and stomach of dead rabbits need to be extracted;

2) the liver, heart and lungs need to remain in natural link with the carcass.

If dead hares are not skinned, the abdominal and thoraic cavity organs need to be removed immediately after the bleeding stops.

Article 90 When inspecting the meat and organs of dead hares, subject to inspection must be the head, the outer and interior surface of the carcass, and all internal organs.


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Article 91 On the basis of the inspection as well as on the basis of the results of a possible microbiological or other investigation, the meat and organs of dead hares are assessed as:

1) hygienically appropriate for public consumption; 2) hygienically inappropriate for public consumption.

The meat and organs of dead hares are hygienically appropriate for public consumption if they are organoleptically impeccable. The meat and organs of dead hares are hygienically inappropriate for public consumption:

1) if reasons were identified due to which slaughtering is not allowed under Article 87 of these Regulations;

2) if it has been found that they were ill with tuberculosis, pseudo-tuberculosis,

pasteurellosis, listeriosis, salmonellosis and blood poisoining (sepsis); 3) if they have organolleptically changed for whatever reason.

The meat of hares assessed as hygienically inappropriate for public consumption has to be immediately made harmless.

Article 92 For public consumption are not hygienically appropriate the organs of dead hares if pathological changes have been found in them. The meat of dead hares from paragraph 1 of this Article is hygienically appropriate for public consumption only if it is organollpetically impeccable.

Article 93 To the meat of dead hare assessed as hygienically appropriate for public consumption shall be affixed a seal on the interior side of both legs. The seal from paragraph 1 of this Article is of circular shape, of a diameter of 3 cm, and bears the words "Veterinary inspection", as well as the name of the municipality, date of inspection and registration number of the facility. The height of the letters and numbers has to be 0.3 cm. The seal used in a slaughter house used for export purposes is of oval shape, its width is 6.5 cm, height 4.5 cm, and bears the words "Yugoslavia, veterinary inspection", as well


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as the export control number and the inspection date. The height of the letters has to be 0.8 cm, height of the date numbers – 0.5 cm, and the height of export control number - 1 cm.

Article 94 After the inspection of dead hares, carcasses and organs need to be refrigerated so that the temperature in the depth of the muscular tissue of the carcass be up to + 4 °C, and that of the organs up to + 3 °C.

Article 95 The provisions of Articles 82 and 83 of these Regulations relating to refrigeration and freezing of the meat of dead feathered poultry also apply to refrigeration and freezing of the meat of dead hares.

V. INSPECTION OF GAME

Article 96 Killed game is reported to the competent authority in order to be inspected within 12 hours from the moment of killing.

Processing of the Game

Article 97 When big game is concerned (deer, does, boars, etc.), internal organs must be extracted immediately after the killing. The heart, lungs, liver and kidneys packed in plastic bags must be marked in a way which enables to establish their belonging to the specific carcass. These organs have to be preserved until the end of the inspection. The skinning and chopping of the game is not allowed at the spot of the killing. Upon removal of internal organs, a label is attached to the killed game, on which label is inserted the place and date of killing.

Article 98 On the occasion of extracting the internal organs of killed game it is necessary to establish:

1) whether the changes exist that point to a suspicion or existence of infectious diseases transmitted to humans or animals;


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2) whether any disease symptoms or changes in general health condition are noted on the basis of which the meat of the game could be declared unusable for public consumption;

3) whether the signs exist indicating that game was given the matters of

pharmacological effect or that game was consuming other matters that may be transmitted to meat and due to which it may be hygienically inappropriate for public consumption or whether a justified suspicion exists about the presence of biological residuals or other poisonous matters.

Article 99

The carcass of a killed game must be refrigerated to +7 °C and be dispatched within 24 hours to the facility of its processing, where it will be inspected, assessed and marked. If outer temperature does not allow a sufficiently fast achievement of the temperature of + 7 °C in the depth of the meat, the meat has to be placed in adequate refrigerating device as early as possible, or within not later than 10 hours from the killing.

Inspection of Game Meat and Organs

Article 100 Game meat and organs are inspected visually, and if necessary, they are palpated and scored. If the results of the inspection from paragraph 1 of this Article are not sufficient to assess the hygienic appropriateness, adequate laboratory analyses shall be made. During the inspection of game meat and organs it is necessary to establish:

1) the diseases that are communicated to humans and animals; 2) malign or multiple edema and multiple abscesses; 3) the spread of parasites in the subcutaneous area or in muscles; 4) poisonings; 5) signs of natural death, slaughtering or killing in agony; 6) injuries, bleeding or edema; 7) the signs of disintegration, particularly in cases of late finding of killed game or of

late performed exenteration; 8) dissentions in terms of color, odor or smell;


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9) dissentions in the consistence, particularly wateriness and exceptional leanness; 10) dirtiness which cannot be removed even with radical cutting.

The meat of boars and bears must be inspected in order to establish whether it contains the larvae of trichinella spinalis, in the manner as prescribed in Articles 39 to 43 of these Regulations. If it is found that it does not have the larvae of trichinella, it shall be marked by a round seal and a capital letter "T" in the centre of the seal. The seal is affixed on the interior surface of the flank, on both sides of the carcass.

Assessment of Game Meat

Article 101 Game meat is assessed as hygienically appropriate for public consumption if no changes influencing the hygienic appropriateness are found or if fresh injuries caused by the killing or locally limited changes do not affect the hygienic appropriateness of the game meat for public consumption.

Article 102 Game meat is declared hygienically inappropriate for public consumption:

1) if one of the reasons set forth in Article 100 of these Regulations is established; 2) if one of the reasons set forth in Articles 46 to 50 of these Regulations is established; 3) if game originates from the game ill with tularemia, pseudo-tuberculosis (if changes

are not limited to certain organs only), staphylomicosis of rabbits, mixomatosis, salmonelosis and tuberculosis;

4) if game meat does not conform to the provisions of the Regulations on the

Conditions in Terms of Microbiological Appropriateness with which victuals in circulation must conform;

5) if the meat and organs do not conform with the provisions of the Regulations on

Quantity of Pesticides and Other Poisonous Matters, Hormones, Antibiotics and Micotoxines that Can be Found in Victuals;

6) if contamination with radionuclide above the permitted level of activity was

established. The game meat hygienically inappropriate for public consumption has to be immediately made harmless.


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Marking of Game Meat

Article 103 The game meat hygienically appropriate for public consumption is marked with oval seal the width of which is 6,5 cm and height 4,5 cm, according to the conditions stipulated in Article 57 of these Regulations. Marking may be by way of an oval label on which is a printed stamp pursuant to point 1, Article 57 of these Regulations.

Article 104 On the occasion of marking the game carcasses of a mass exceeding 60 kg, each half must be marked in the following places: outer side of the haunch, as well as on the flanks, back, abdominal wall, shoulder-joint and pleura, while in the case of carcasses of rabbits and animals of approximately the same size only one seal suffices, which is affixed to the back between the shoulder-joints. Packed game meat may be marked with the label according to Article 103, paragraph 2 of these Regulations printed on the protective cover which is closed well, or a stamp on the label strongly attached to the protective cover or the animal body; however, the marking must be clearly visible and conform with the enumerated conditions. Protective covers must not be reused. Unskilled game carcasses are marked with the seal affixed to the interior side of the flank, on both sides of the carcass, or with a label.

Article 105 The provisions from Articles 82 to 84 of these Regulations which relate to refrigeration, freezing, packing and marking of the meat of dead feathered poultry also apply to refrigeration, freezing packing and marking of feathered game meat.

Refrigeration and Freezing of Game Meat

Article 106 Once the inspection is over, game meat which is hygienically appropriate for public consumption has to be refrigerated so that in the depth of the muscular tissue a temperature of up to + 7 °C is achieved. If game meat is frozen, a temperature of at least -12 °C must be achieved for frozen meat, and/or of at least -18 °C for deeply frozen meat.


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VI EXAMINATION OF EGS AND EGG PRODUCTS

Article 107 Egg producer, must submit a request to the competent authority at the latest 12 hours before putting eggs in circulation. Eggs may be put in circulation for public consumption if the competent authority, that performed examination at the place of production, issues certificate to there safety.

Article 108 Eggs are inspected visually if the shell is clean and, the shape is normal and are candled, in some cases cracking of eggs is done, and egg content is examined visually as well as using laboratory testing.

Article 109

On the basis of examination, and eventual results of microbiological and other tests that were performed eggs can be evaluated as:

1) Fit for public consumption, 2) Not for public consumption, 3) Fit for public consumption only under certain conditions, 4) Fit for processing.

Article 110

Eggs are fit for public consumption if originate from healthy leinghens and if do not have organoleptical changes.

Article 111

Eggs are not for public consumption if:

1) contain tuberculosis agens have been detected, 2) contain agens of salmonellossis 3) originate from birds that are trited with antibiotics and other drugs that can be

found in the egg, or that was trited with substances that have pharmacological effects, given for prophylactic or nutritive purpose or period of excretion from the animal body did not pass in accordance with drug withdrawal time (carenca),

4) do not comply with provisions of the Regulations on microbiological requirements which should be met for foodstuffs in circulation;

5) do not comply with provisions of the Regulation on the quantities of pesticide and other toxic substances, hormones, antibiotics and mycotoxins that could be found in foodstuffs,

6) contamination with radionuclide is over the permitted level of activity, 7) color of yolk is result of synthetic organic colors from feed,


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8) they are in phase of putrefaction, 9) they have moulds, 10) that have blood stains or foreign bodies, 11) yolk and white of egg are mixed, 12) they have strange smell or flavor, 13) if during egg candling embryo can be seen, 14) incubation period was longer then 24 hours.

Article 112

Fit for public consumption only under certain conditions are duck eggs and eggs that originate from holdings suspected for salmonella. The packaging of duck eggs must bare labeled „Duck eggs„ and information that they should be cooked at least for 10 minutes.

Article 113

Fit for processing are eggs that:

1) have deformation of shape or cracked, 2) during egg candling it was seen that yolk is leaning on the egg shell, 3) that are in major dirty , 4) incubation period was not longer then 24 hours.

Article 114

Eggs shall be stored at storage rooms at air temperature from -0,5 to + 20C. Eggs shall be stored in such a manner to enable inspection. Eggs are inspected prior and during storage. Records on eggs inspections is kept with date of storage beginning and the date of dispatch.

Article 115 Eggs products are fit for public consumption on the basis of organoleptical examination and, if necessary, laboratory examinations.

Article 116 Egg products are unfit for human consumption if:

1) contaminated with zoonotic agenses, 2) were in contact with persons that have infectious disease, that can be transmitted

by this type of products,


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3) contaminated in such a manner that contamination can be in no way cleaned, 4) colored or preserved with substances that are not permitted for use, 5) organoleptical characteristic are changed, 6) do not comply with provisions of the Regulations on microbiological

requirements which should be met for foodstuffs in circulation; 7) do not comply with provisions of the Regulation on the quantities of pesticide and

other toxic substances, hormones, antibiotics and micotoxins that could be found in foodstuffs,

8) contamination with radionuclide is over the permitted level of activity.

Article 117 Milk and milk products are hygienically safe for public consumption if they originate from healthy animals and if the requirements provided for by this Regulations have been met when obtaining, processing, storage and transporting.

Article 118

For the inspection of milk and milk products intended for public consumption to be carried out, the animal keeper and the owner of an establishment for the production of milk and milk products must report the following to the competent authority:

1) the type of products; 2) the intended use and name of establishments; 3) the animal species and the number of animals.

Article 119 Milk and milk products intended for public consumption may be obtained from the animals that have been inspected by the competent veterinary sevice and tested for infectious diseases (brucellosis, tuberculosis, etc.) and mastitis caused by streptococci and staphylococci. The competent veterinary service shall issue to the animal keeper a health certificate for milking cows (milk card) as a proof that the animal is healthy.

Article 120

The competent authority shall control the animal inspections that have been carried out, record keeping procedure and place of production of milk and milk products. If the competent authority finds that the animlas are healthy, that the defined requirements for


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establishments in which milk and milk products are produced and stored, that, and milk and milk products intended for public consumption are hygienically safe, shall let the animal keeper and the owner of an establishment, collection centre and/or dairy producer production of milk and milk products intended for public consumption. If the requirements referred to in paragraph 1 of this Article have not been met, the competent authority shall ban the operations of establishments and placing of milk and milk products intended for public consumption on the market.

Article 121

Rooms in which milk is stored and processed, and containers and equipment coming into contact with milk during production, processing and transport must meet the defined hygiene requirements. The competent authority shall inspect the defined hygiene requirements:

1) at least twice a year whether the hygiene requirements have been met during the production and transport of milk to the collection centre;

2) when delivering milk to the collection station milk samples shall be taken from each

producer and the following shall be tested:

a) the total plante count of microorganisams – at least twice a year; b) the somatic cells count - at least twice a year; v) the brucellosis infection by milk-ring test (ABR-MPP test) at least twice a year;

3) take a pooled milk sample from all the producers from one collection centre – once a

month for the reduction test; 4) take samples of milk and milk products from the producers that place products in

circulation on the markets or deliver them to wholesale centres and test:

a) the total plante count of microorganisams - at least four times a year; b) the somatic cells count - at least four times a year; v) the brucellosis infection by milk-ring test (ABR-MPP test) - at least four times a

year.


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Article 122 The competent authority shall, at least once a month, carry out visual inspection of milk-cans, tanks, milk lines, containers and other milk equipment and take samples of washing water or swabs to be microbiologically tested. The microbiological test results shall be assessed as follows:

1) the internal surface of the milk-cans, bottles or other milk containers are sufficiently clean if per 1 ml of container volume there are no more than 5 microorganism colonies;

2) the hygienic condition of internal surface of the packaging (milk pack, perga pack,

etc.) is considered as acceptible if per 1 ml of container volume there is no more than 1 microorganism colony or if per 1 cm2 of internal surface there is no more than 1 microorganism colony;

3) the internal surface of the tanks, milklines and other milk equipment is sufficiently

clean if per 1 there are no more than 5 microorganism colonies. If the level of microbiological contamination of the packing and equipment is higher than that referred to in points 1 to 3, paragraph 2 of this Article, the competent authority shall not allow such packing or equipment to be used and shall order the necessary measures to be undertaken to reduce the level of contaminatiom.

Article 123 In order to control the efficiency of heat treatment of milk, each thermogram list for recording pasterisation or sterilisation temperature must be dated and officially stamped prior to the heat treatment. During pasterisation or sterilisation and washing of a pasteriser the thermograph should be locked. After the pasterisation or sterilisation data on the quantity of heal treated milk, possible temperature changes and the time of heating must be recorded on the thermogram. After the heating the competent authority shall put signature on a thermogram that must be kept for 12 months after the pasterisation or sterilisation took place.

Article 124

While a thermograph is in operation the temperature, and pasterisation time or sterilisation time, or cleaning duration and cleaning temperature of the pasteriser, must be clearly recorded on a thermogram. If it is found that the milk has not been purified and that is has not been properly heated, such milk shall not be placed in the circulation as pasterised or sterilised milk.


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The cooking efficiency of pasterised milk in the production shall be controlled by phosphatise or peroxidise test.

Article 125

In order to maintain hygiene safety during the storage and transport, milk must be chilled prior to its dispatch, and milk and milk products must be protected against possible contamination, the action of the sun or external temperature. If at the place of production the milk is kept up to 24 hours, it must be chilled to + 8 °C, and if kept up to 48 hours, then it must be chilled to from +1 to +4 °C. Milk and cream must be cooled after the sterilisation and stored at the temperature of + 5 °C, and cottage cheeses at the temperature of + 5 °C. The temperature of milk, pasterised milk, yogurt and cottage cheeses must not be higher than +10 °C during transport.

Article 126

Milk and milk products shall be assessed by means of organoleptic and laboratory testing as:

1) hygienically safe for public consumption; 2) hygienically unsafe for public consumption; 3) conditionally safe for public consumption.

Article 127

Milk and milk products shall be assessed as hygienically safe for public consumption if they originate from healthy animals.

Article 128

Milk shall be assessed as hygienically unsafe for public consumption if it originates from milking cows that:

1) are infected with tuberculosis or milking cows suspected of having become infected with tuberculosis, and milking cows with a positive test to tuberculin;

2) are infected with brucellosis;


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3) are infected with leptospirosis, listeriosis, Q fever or cow pox; 4) are infected with or suspected of having become infected with: rinderpest, contagious

bovine pleuropneumonia, foot and mouth disease, anthrax, gas gangrene, haemorrhagic septicaemia, rabies, infectious bulbar paralysis, sheep pox, bradsot and melitococcosis or if milking cows are suspected of having become infected with those diseases;

5) have been vaccinated using live rabies vaccine without having the period of 14 days

of the vaccination elapsed; 6) have been infected with salmonellas or are permanent excretors of that bacteria; 7) suffer from acute or chronic mastitis and milk contains St. agalactiae or

Staphylococcus aureus; 8) whose health condition is seriously deteoriorated; 9) that have a purulent secrete coming from reproductive organs; 10) are used for the production of vaccines at the time of production and after the expiry

of that period while still excreting pathogenic bacteria or viruses; 11) have been treated with drugs that are transferred to milk during treatment period and

after the last administraton of drugs appropriate period of time for the drugs to be eliminated from the animal bodies as per the instruction of a manufacturer (withdrawal period).

Milk is assessed as hygienically unsafe for public consumption if:

1) has been contaminated with infectious animal disease agents referred to in points 1 to 5, paragraph 1 of this Article;

2) has been contaminated with infectious human disease agents: Vibrio cholerae,

Corinobacterium diphteriae, Streptococcus scarlatinae, Enteropatogeni E. coli, Shigellae, Mycobacterium tuberculosis, S. Typhi and paratyphi A, B, C, epidemic hepatitis virus and poliomyelitis virus;

3) there are more than 500,000 cells per 1 ml; 4) there is visible contamination; 5) it has been preserved by means of chemical agents, or if it contains other additives

and biostimuli;


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6) its colour, smell, taste or consistence have been changed; 7) it is not in keeping with the provisions of the Regulation on Requirements as regards

Microbiological Safety That Foodstufs in Circulation Must Comply with; 8) it is not in keeping with the provisions of the Regulatin on Pesticide Levels and Other

Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in;

9) has been found that the level of radionuclide contamination exceeds the maximum permitted activity level.

Article 129

The following is not hygienically safe for public consumption:

1) remains of sterilised milk; 2) milk remain in milk-cans after emptying and remain from mashines for washing the

containers. The remains referred to in points 1 and 2 of this Article must be made safe.

Article 130

Milk is assessed as conditionally safe for public consumption if it originates from:

1) healthy milking cows from the stables in which an infection has been found or if it is suspected that there are milking cows in those stables infected with or suspected of having become infected with the following infectious diseases: salmonellosis, tuberculosis, brucelosis, Q fever or cow pox;

2) milking cows whose tuberculin test is suspicious or are suspected of having been

infected with brucelosis, leptospirosis, listeriosis, Q fever or cowpox; 3) milking cows 14 days after being vaccinated against anthrax and 14 to 90 days after

being vaccinated against rabies. Conditionally safe milk must be pasterised, sterilised or heated under the supervision of the competented authority. After the pasterisation, sterilisation or heating the milk is fit for public consumption.

Conditionally safe milk can be transported to dairie to be termicaly treated (heated) but only if it is separated from the hygienically safe milk for public consumption. A visible sign in the form of letter "T", red in colour and 25 cm in height


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must be placed on milk-cans, tanks or other packaging in which conditionally safe milk is transported. If thermical treatment (heating) can not be carried out, conditionally safe milk is hygienically unsafe for public consumption.

Article 131

Termicaly treated (heated) milk and milk products shall be assessed as hygienically unsafe for public consumption if:

1) they have been contaminated by infectious disease agents that are human-to-human transmitted by foodstuff or if they are contaminated with zoonotic agents referred to in Article 128 of this Regulation;

2) they are contaminated with mechanical admixtures that may be harmful to public

consumption; 3) they contain additives whose quantity is higher than the maximum permitted quantity

or if they contain unpermitted additives; 4) their composition and organoleptic properties have changed so much due to

chemical, biological and other processes that they are no longer hygienically safe for public consumption;

5) they are not in keeping with the provisions of the Regulation on Requirements as

regards Microbiological Safety That Foodstufs in Circulation Must Comply with; 6) they are not in keeping with the provisions of the they are not in keeping with the

provisions of the Regulation on Pesticide Levels and Other Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodtuffs;

7) it has been found that the level of radionuclide contamination exceeds the maximum

permitted activity level.

Article 132

If milk has been found to be hygienically unsafe for public consumption, the competent authority shall not allow the milk to be placed on the market or processed into any of the milk products for public consumption. The milk referred to in paragraph 1 of this Article may be used for technical purpose or it may be used as animal feed after being properly processed.


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Notwithstanding the provisions of paragraph 2 of this Article, the competent authority shall confiscate the milk hygienically unsafe for public consumption and order the milk to be destroyed if there is a danger that an infectious disease will be spread.

VIII. INSPECTION OF FISH, CRABS, CLAM, FROGS, SNAILS AND PRODUCTS OBTAINED BY PROCESSING THEREOF

Fish

Article 133

The fish intended for public consumption must be reported to the competent authority for inspection at least 12 hours from the moment of their being caught.

Article 134

Fish are inspected be means of visual inspection of skin, eyes, gills, anus and meat, and, if need be, by scoring the meat. When spoilage is suspected, the fish that have not been eviscerated the corporal cavity must be opened and internal organs and serous membranes inspected. If need be, a cooking test, microbiological inspection, chemical inspection, radioactivity test or heavy metal salt test shall be carried out, as well as biological residue test.

Fresh Fish

Article 135 On the basis of the inspection, the fish may be assessed as:

1) hygienically safe for public consumption; 2) hygienically unsafe for public consumption.

Article 136 Fresh fish without any organoleptic changes are hygienically safe for public consumption.

Article 137

The following fish are hygienically unsafe for public consumption:


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1) barbell with roe during spawning (from the beginning of March to the end of April); 2) suffering from infectious diseases in an acute phase; 3) sea and freshwater Petromyzontes prior to skin removal; 4) grooper, sting-fish, Phycis phycis, sting ray (eagle ray/bat ray - mylobatidae) and

trigliade if their poisonous spines have not been removed; 5) if conspicuous pathological changes appeared on their skin and in muscle tissue

(meat) due to diseases; 6) if prior to the inspection their heads, eyes or gills have been removed;

7) if their gills are stained with blood or any colour; 8) if they emit smell that is not a smell characteristic of fresh fish or that is caused by

deterioration; 9) if they are infected with Diphyllobotrium latum measles or Opistorchis felineus

larvae, Anisacis larvae or other parasites or their developmental forms pathogenic for humans;

10) if they are infected with parasites or their developmental forms not pathogenic for

humans which caused organoleptic changes; 11) if they are extremely emaciated; 12) if their eyes are sunken and their cornea dull; 13) if their gills are covered in milky slime and if they emit untypical smell or sharp fish

smell or they are greybrown in colour and desiccated; 14) if their skin is covered in sticky milky slime; 15) if their meat is so soft that fingerprints remain on it; 16) if their anus is protruding and grey-green and if intestinal content is coming out

through the anus; 17) if they have been eviscerated, and flank is dull and covered in sticky slime; 18) if they are poisoned or have died of chemical agent effect or killed by explosive; 19) if their digestive tract has been damaged by being pricked;


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20) if organs show signs of bleeding, and intestine content has been spilled all over abdominal cavity;

21) they are not in keeping with the provisions of Regulation on Requirements as

regards Microbiological Safety That Foodstufs in Circulation Must Comply with; 22) they are not in keeping with the provisions of the Regulation on Pesticide Levels

and Other Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodtuffs;

23) it has been found that the level of radionuclide contamination exceeds the

maximum permitted activity level.

Article 138

Small blue and other types of small fish with thin skin are hygienically safe for public consumption even if their abdomen skin is partially chapped, but no intestine content spilled. Small blue and other types of small deep sea fish with thin skin are hygienically safe for public consumption even if slight bleeding may be found on gill cover (operculum) or around eyes.

Frozen fish

Article 139

It is allowed to freeze only those fish for which it has been found that they are hygienically safe for public consumption and that they may be frozen. The provision of paragraph 1 of this Article does not refer to the fish that are frozen on a ship, with adequate cold store devices and the space for the storage of frozen fish, immediately after being caught.

Article 140

For the purposes of this Regulation, frozen fish shall mean fish that has been subjected to freezing and stored at the temperature of - 18 °C immediately after being caught.

Article 141


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Fish may be frozen with or without head, cut in peaces, individually, and/or in block or cut. Notwithstanding paragraph 1 of this Article small fish may be frozen either with their internal organs or without them.

Article 142

It should be determined by inspecting thawed samples prior to placing frozen fish on the market whether some changes have occurred during storage due to which fish are no longer hygienically safe for public consumption. Frozen fish, for the purpose of maintaining hygiene safety, must be transported by means of transport having a device for low temperature maintenance.

Article 143

Frozen fish and frozen fish parts are hygienically unsafe for public consumption when after being thawed out their:

1) skin is stained with stains and spots on abdomen caused by the decomposition of digestive tract;

2) fish meat whose colour, smell, taste and consistence have changed; 3) fish meat contains Diphylobotrium latum or Opistorchis felineus larvae, or Anisacis

larvae, or other parasites or their development forms pathogenic for humans; 4) fish meat contains parasites or their development forms non-pathogenic for humans

that are causing organoleptic changes; 5) fish meat is not in keeping with the provisions of the Regulation on Requirements as

regards Microbiological Safety That Foodstufs in Circulation Must Comply with; 6) fish meat is not not in keeping with the provisions of the Regulation on Pesticide

Levels and Other Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodtuffs;

7) fish meat contaminated with radionuclides whose activity level exceeds the maximum permitted activity level.

Once thawed fish must not be frozen again, unless intended for processing. In that case, thawing is performed under the supervision of the competent authority.


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Crabs (freshwater and sea water)

Article 144 Only live freshwater crabs shall be hygienically safe for public consumption. Marine crabs such as: Homarus gammarus, lobster and Maja squinado may be used for public consumption whether live or frozen, and Penaeide, shrimp, and other crab species – live, dead or frozen. The competent authority shall determine the hygiene safety of frozen crabs as regards public consumption by inspecting tails.

Article 145

The following crabs are hygienically unsafe for public consumption:

1) those that are in agony (crabs are in agony if they do not react to touch or if their reactions are not normal);

2) dead crabs:

a) if their smell is not characteristic for crabs; b) if a complete loss colour or change in colour has occured; v) if their meat is not shiny but dull and soft, and when separated from carapace it

is disintegrating;

3) shrimps, balck-grey in colour; 4) those that do not meet the provisions of the Regulation on Requirements as regards

Microbiological Safety That Foodstufs in Circulation Must Comply with; 5) those that do not meet the provisions of the Regulation on Pesticide Levels and Other

Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodstuffs;

6) those that are contaminated with radionuclides whose activity level exceeds the maximum permitted activity level.

.


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Clams

Article 146 Inspection is caried out to determine whether the clams are alive and whether their carapace is tightedly closed.

Article 147

The clams are hygienically unsafe for public consumption:

1) those that are dead i.e. those with shells opened, and when touched they do not close tightly;

2) those originating from polluted waters; 3) those that have not been scraped and their smell is not appropriate for the clam; 4) those that contain biotoxins originating from sea algae; 5) those do not meet the provisions of the Regulation on Requirements as regards

Microbiological Safety That Foodstufs in Circulation Must Comply with; 6) those that do not meet the provisions of the Regulation on Pesticide Levels and Other

Poisonous Substance Levels, Hormons, Antibiotics and Mycotoxins That May Be Found in Foodtuffs;

7) those that are contaminated with radionuclides whose activity level exceeds the maximum permitted activity level.

Snails and frogs

Article 148 Only frog’s legs without skin from green frog (Rana esculenta) and frog’s legs from small brown frog (Rana tempotaria) are fit for public consumption.

Article 149 Not fit for public consumption are frog’s legs that:

1) muscle tissue (meat) is dark color and watery and have smell on of putrefaction, 2) are infested with parasites, 3) do not comply with provisions of the Regulations on microbiological

requirements which should be met for foodstuffs in circulation;


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4) do not comply with provisions of the Regulation on the quantities of pesticide and other toxic substances, hormones, antibiotics and micotoxins that could be found in foodstuffs,

5) contamination with radionuclide is over the permitted level of activity.

Article 150

Not fit for public consumption are frog’s legs from toad, that originate from frogs that have legs shorter than, and color is darker than color of, frog’s legs of green frog and brown frog.

Article 151

Only garden snails (Heliy pomatia) and similar H. adspersa, H. arbustorium and H. nemoralis can be used for public consumption. Only live snails from paragraph 1 of this article can be used for public consumption, with whole shell or preserved by freezing. In case of freezing snail meat is taken out from the sell, washed, frozen and stored at air temperature of - 18 0C.

Fichery products (fish, crustacea, shells) frog’s and snails products

Article 152

For manufacturing fichery products (shelf stable caned fish, perishable products, salted fish, smoked fish, dry fish, products from minced fish meat, etc.) may be used only raw materials that are are fit for public consumption.

Article 153

Articles 163 and 164 of this Regulation, that applied to control of meat products also are applied to products from article 152 of this Regulation.

IX INSPECTION OF HONEY

Article 154

Honey, intended for public consumtion must be submited to appointed authority for purpose of control within 12 hours prior to circulation.

Article 155 Honey is controled organolepticaly, and if needed by laboratory examination.


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Article 156 On the basis of performed control, honey can be declared as: 1) fit for public consumption, 2) not fit for public consumption.

Article 157

Honey is fit for public consumption, if: 1) originates form bees free of contagious diseases, 2) organolepticaly is not changed and sanitary sound.

Article 158 Honey shall be hygienically unsafe for public consumption if:

1) it has been obtained from apiaries affected by bee plague, acariosis or nosemosis; 2) it has been collated it from flowers belonging to azalea species, genus

Rhododendron, oleanders or Bay Leaf tree; 3) it has been mechanically contaminated by foreign admixtures; 4) it has been dyed or conserved by using chemical agents reducing the level of acidity; 5) it is mouldy; 6) it has been affected by lactic acid fermentation or acetic acid fermentation; 7) its smell or taste are not those of honey; 8) it is not in keeping with the provisions of the the Regulation on Requirements as

regards Microbiological Safety That Foodsuff in Circulation Must Comply with, 9) it is not in keeping with the provisions of the Regulation on Quantities of Pesticides

and Other Toxic Substances, Hormones, Antibiotics and Mycotoxins That May Be Found in Foodsuff in Circulation;

10) the radionuclide contamination is exceeding the above permitted level.

X. INSPECTION OF FACILITIES AND EQUIPMENT

Article 159 At the place of the production and warehousing of products the competent authority inspects:

1) if prior to or during the work in manufacturing facilities the hygienic conditions are met in terms of cleanness of all working premises, the premises for the warehousing of equipment, sanitary premises and of the means of transport;

2) if in the manufacturing facilities are correctly applied adequate disinfection,

disinsection and rat poisoning means;


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3) the mode of warehousing and hygienic appropriateness of warehoused raw materials,

semi-finished products and products; 4) hygienic appropriateness in the manufacturing premises, as well as of the water used

for preparing the brine, ice and refrigeration of products; 5) chlorination of water and the quantity of residual chlorine in water; 6) obligatory checking of the compactness of the seams of the tins per height and

thickness; 7) the cleanness of the area around the facility manufacturing the products.

Article 160

Prior to the start of the operation, the competent authority must inspect all manufacturing premises and equipment, and establish their hygienic condition and appropriateness for use. Inappropriate premises and equipment shall be excluded from use by the competent authority by placing adequate symbols in that regard. For the purposes of these Regulations, inappropriate equipment shall be understood to mean the equipment which in direct or indirect contact may cause contamination of products (for example, inappropriately washed and clean machinery, vessels, carts, tables, rails, premises, etc.). Movable equipment which due to damages cannot be used, has to be excluded form further use and removed from the working premises. A special symbol is attached to the damaged equipment and within the symbol the number 1 preceding the word „TO BE REMOVED” is ticked, and all other necessary data are entered. In the same way is marked the immovable equipment (e.g., large machines, etc.) which will not be repaired. If from use shall be excluded non-clean, hardly movable equipment whose parts need to be repaired or replaced, or a premise or a part thereof, in corresponding places shall be placed the sign banning their use, while within the square of that sign shall be ticked the number 2 preceding the words "TO BE REPAIRED", which means that the ban shall cease only after they have been made capable for use. If from use is excluded a group of items (for example, vessels for meat, etc.) it is not necessary to mark each individual item. Instead, the sign attached to one item relates to the whole group. On the card is recorded, apart from the item whose use is banned, the number of items to be repaired and made capable for use. If a premise does not meet the hygienic or other prescribed conditions, and/or if such premise is to be repaired, it must be locked and a card has to be attached to the door – the sign banning its use. If only a part of the premise does not meet the hygienic or other


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prescribed conditions, it has to be isolated by a light fence to which a card is attached – the sign banning the use of that part of the premise. This measure may be of temporary nature only. It is necessary to insert in the card-sign the data about the premise and equipment, as well as the reason for the ban. The competent authority enters into the card – sign the date and its signature, and attaches the card to the item (with a piece of rope or rubber band), and tears off the stub and keeps it. The equipment or the premise whose use is prohibited must not be used as long as it shall be found that the deficiencies for which the ban was pronounced have been removed. Once the equipment or premises are again appropriate for use, the competent authority shall inspect them and if it finds that the deficiencies were removed it shall take off the card – sign banning the use. The cards – signs banning the use may only be removed by the competent authority that placed them. In the column with ordinal numbers on the card is inserted the ordinal number of the records maintained by the competent body for such purpose.

Article 161 Hygienic condition of the premises where products of animal origin are manufactured and stored, the condition of the equipment, light intensity, orderly functioning of the equipment, means of transport, etc. are visually established on a daily basis by the competent authority before the beginning of and during the work, and from time to time by controlling the swabs from the equipment surface and workers’ hands. If on the basis of visual inspection the competent authority finds that the condition of certain premises and equipment does not comply with hygienic requirements, it orders that such premises and equipment shall be provisionally out of use by attaching a card with the words "Prohibited Use". This card which contains the data about the veterinary inspection and the date when the premises and the equipment were temporarily excluded from use is signed by the competent authority.

Article 162 For the purpose of inspection, all premises, working surfaces and objects of work must be illuminated by natural or artificial light of certain brightness, pursuant to the Regulations on the Conditions that Have to be Met by the Facilities for Animal Slaughter, Treatment, Processing and Warehousis of Products of Animal Origin.

Article 163


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In order to provide for hygienic appropriateness of meat and meat products, the competent authority must on a dally basis inspect the conditions in terms of temperature in the manufacturing premises. Air temperature needs to be:

1) in the premises for meat and organs refrigeration and keeping of fresh meat products – up to +4 °C;

2) in the premises for warehousing frozen meat – maximum up to -12 °C; 3) in the premises for warehousing deep frozen meat – maximum up to -18 °C; 4) in the premises for splitting, deboning, brining, cutting and packing meat and meat

products – up to +10°C; 5) in the premises for warehousing boiled pasteurized products – up to +10 °C.

Article 164 In order to get hygienically appropriate products which are thermally conserved, the competent authority controls on a daily basis the efficiency of the procedure of thermal processing of products. Efficiency of thermal processing is controlled: 1) by checking the thermal processing of meat products in hermetically closed packing

material by way of thermo-reactive paper or thermo-indicator color. Thermo reactive paper is attached to the baskets or carts when they start to be filled

with tins, and is removed when the tins are taken out of baskets or carts. Thermo indicator-color is applied on the cover or wall of the tins placed in carts or

baskets, in the first bottom and the last top row. Change in the color of the thermo-reactive paper or thermo-indicator-color is

controlled after the completed thermal processing; 2) by measuring the achieved temperature in the centre of pasteurized products, by way

of thermocouple, and/or ordinary or maximal thermometer, after the completed phase of warming-up at a temperature that has to be at least 69 °C.

The temperature achieved in the centre of products is measured: at giving approval for

application of the determined thermal processing regime, at changing the existing processing regimes, at changing, reconstructing or repairing the devices for thermal


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processing, at designing the technological process, and at changing the form, dimensions or type of the packing material.

Thermal processing of sterilized products is checked by thermocouple on the basis of

the curve of heat penetration and by calculating the "F-values"; 3) by checking the functioning of the devices in which products are thermally processed.

All devices must be marked with numbers or letters and provided with measuring instruments for double control of temperature of the heating environment. A double control is understood to mean the built-in mercury thermometer and a thermograph whose measuring values are harmonized to ± 1 °C.

Before the start of operation of any device, the competent authority certifies the

thermo-graphic lists with the stamp, and after the thermal processing is over it checks the applied regime and signs the thermo-graphic list.

Thermo-graphic lists for each individual thermal processing must contain: the number

of the device where thermal processing was performed, data about the work shift, date, dimensions, marks, data about the type and quantity of products, and the signature of the person who performed the thermal processing;

4) by the process of incubation of meat products in hermetically closed wrapping

material, at a temperature of +37 °C (± 1 °C), for pasteurized products of a three-day duration and/or of a seven-day duration, and for products intended for exports according to the requirements of the importing country.

Samples for incubation are taken immediately after the thermal processing and are

placed, still warm, in the thermostat.

Article 165 Water is tested in all manufacturing premises, and twice a month in the authorized premise, according to the provisions of the Regulations on Hygienic Appropriateness of Drinking Water. The quantity of residual chlorine in water is controlled every two to three hours in the same places from where water samples are taken for analysis, of which special records are kept.

XI. VETERINARY-SANITARY CONTROL OF PRODUCTS OF ANIMAL

ORIGIN INTENDED FOR PUBLIC CONSUMPTION

Article 166 By veterinary-sanitary control of products of animal origin intended for public consumption the competent authority controls:


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1) the accompanying documents; 2) the hygienic appropriateness of products; 3) the hygienic conditions of warehousing and sale.

Article 167

Accompanying documents understand the certificate of the competent authority of performed inspection of the products of animal origin at the place of production, and the certificate of health condition of the shipment of products of animal origin, which is dispatched by the means of transport for purposes of domestic trade.

Article 168 Hygienic appropriateness of products is controlled by organoleptic analyses and, when and if needed, by laboratory analyses.

Article 169 In the frameworks of veterinary-sanitary control of hygienic conditions of the warehousing and sale of products of animal origin controlled are the premises, equipment, micro-climatic conditions and the wrapping material, as well as the mode of warehousing and sale which may affect the hygienic appropriateness of products for public consumption.

Article 170 During the veterinary-sanitary control of products of animal origin intended for public consumption, the competent authority shall prohibit the warehousing and sale of those products:

1) if the shipment of products is not accompanied by the certificates from Article 167 of these Regulations;

2) if organoleptic analysis finds that the product is hygienically inappropriate; 3) if the premises and the equipment in the place of warehousing do not meet the

prescribed conditions; 4) if it finds inadequate wrapping material or inadequate packing of products.

Article 171


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If during the veterinary-sanitary control the competent authority becomes suspicious as regards the hygienic appropriateness of products of animal origin, it shall take samples for microbiological analysis and for other necessary analyses, temporarily ban the use of products for public consumption and determine the mode of and the place for keeping the products until the rendering of the decision about their hygienic appropriateness for public consumption.

Article 172 If it is found on the basis of organoleptic and/or laboratory analyses that the product is hygienically inappropriate for public consumption, the public authority shall prohibit the warehousing and sale, and shall order harmfulness elimination of the products.

Article 173 In order to inspect and assess the meat and meat products of hoofed animals, feathered poultry, rabbits and game, fish, crabs, shells, snails and frogs, milk, eggs and honey, the competent authority takes samples for:

1) microbiological analyses; 2) analyses to the presence of biological residuals; 3) analyses to the presence of radionuclide, if so required by importing country, and/or

if an extraordinary event has occurred.

Microbiological examination

Article 174 If suspected that slaughtered animal, was infected with zoonotic agent or with agent of other infectious disease, that can be transmitter of infection or meat contains agent of infectious disease, as well as it was in contact with infected animal, samples are to be taken depending on type of disease and sent to microbiological or other type of examinations, and that is for: 1) Septikemic form of anthrax - part of spleen, lymph node and part of changed

tissue, if case of localized form of anthrax of pigs - part of changed tissue from mandibullar lymph nodes;

2) Gas gangrene (blackleg) - part of changed tissue and part from spleen; 3) Other gas edemas - part of changed tissue, part from spleen, liver and intestines; 4) Salmonellosis- part of meat, spleen, liver with the portal lymph nodes (Lnn.

portales) and incompletely clean and bind bill bladder;


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5) Maleus (Glanders) - part of pathologically changed tissue, parts of pathologically changed lungs, part of nasal membrane, part of trachea and part of skin with apceses, and regional lymph nodes witch are part of pathologically changed parts;

6) Rabies of big animal – part of brain with amon, horn and in case of rabies of small animal – whole brain or half of brain;

7) Swine fever – spleen, kidney, and pathologically changed organs with regional lymph nodes;

8) Rinderpest - part of pathologically changed tissue with regional lymph nodes, spleen, intestine, abomasus;

9) Foot and mouth disease - pathologically changed tissue and liquor from tongue veziculas or skin veziculas in the 50% glicerinu puffer ( ph-7,6), on the ice if it is possible;

10) Enterovirus encephalomyelitis - lumbar part of spinal cord in the 30% to 50% solution of glicerine;

11) Contagiosis bovine pleuropneumonia - part of pathologically changed lungs with mediastinales lymph nodes;

12) Mellitococosis and Brucellosis - blood, milk, fetus or bind stomach of fetus, spleen, kidney, heart and part of the liver;

13) Aujeszkys disease - brain or whole head, medulla oblongata, and lumbal and sacral part of spinal cord;

14) Hemorrhagic septicemia – two blood smear, liver, spleen, bind heart; 15) Equine infectious anemia - blood, liver, kidney and spleen; 16) Q fever- skin, muscles, uterus and milk; 17) Leptospirosis - blood, urine, kidney, liver and spleen; 18) Swine erysipelas - if it is in acute form - spleen and kidney and if it is chronical

form- kidney, heart and spleen; 19) Listeriosis - spleen, kidney, liver and brain; 20) Toxoplasmosis - tissue liquids, peritoneal exudat, brain, liver and spleen; 21) Influenza of piglets - part of pathologically changed lung tissue.

Article 175 In case of not contagious disease refer in Article 174 of this Regulation:

1) Higher temperature before slaughtering of animal without patho-anatomic changes;

2) Disease who can result of penetration of microorganisms in to the tissue of animals (enteritis, inflammation of mammal gland, hysteritis, arthritis, inflammation of tendons, hoof, umbilical region, lungs, rib-part, bely-part, and other disease;

3) If 45 minutes after stunning internal organs are not eviscerated; 4) Forced slaughter of animal; 5) Initial meat spoilage; 6) Other cases when during the post-mortem examination cant be establish exact

reason of disease for the microbiological examinations is send two part of meat, square shape, cover by fascia, at least 10 cm thickness, minimum weigh 500g, two


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lymph nodes, part of spleen and liver and kidney. Samples of meat and lymph nodes shall be taken from across quarters, hind and for-hind. If pathological changes are detected on some tissue, sample of changed tissue is taken. If prior to examination internal organs are removed, beside part of meat and lymph nodes, it must be take also part of parenhimatic organs and lymph nodes from the places where removed organs were.

Article 176

Samples shall be chilled prior to sending them to microbiological examinations

and each part of meat or organ of slaughtered animal must be properly packed in separate bags of impermeable material or in the glass container. Bags or glass containers must be closed so that liquid from tissue can not be splite. Each packed sample must be identified using stickers on the outside of the packaging.

Packed samples are put in plastic or metal container that shall provide proper temperature until start of examination. Packed samples are send to be analyzed in to official laboratory who have approval for that kind of examinations along with next type of information: species of animal, and the tissue that are send to be analyzed, and there identification marks, origin of the animal - full address of the keeper, name and address of slaughterhouse where animal was slaughtered, date of slaughter and sampling, reason of sending samples to the analyzed, number and weight of samples, short description of ante- and post- mortem examination of animal and data from anamnesis.

Meat and organs of slaughter animal from which samples are taken and send to microbiological examination, may not be evaluated or use until result of analysis are received and they must be kept in separate room under surveillance of official authority, until decision on there hygienic suitability.

Up on receiving results of microbiological examination, official authority within regulation of this Regulation and Rule book on microbiological condition for foodstuff in circulations, evaluate hygienic suitability of meat and organs from the slaughtered animal for public consumption.

Article 177 If microbiological examination of meat of slaughtered animal, required by Article 174 and 175 of this Regulation, was not performed, meat and organs shall be declared unfit for public consummation and there must be treated to become un-harmful.

Article 178 For microbiological examination of meat product fat, poultry meat, meat of wild game, rabbit meat, eggs and egg product, milk and dairy product, fish, crustaceans, shells, and snails and fish product, crustaceans products, shells products and snails products and honey quantity of samples are taken and send to the official laboratory in accordance with Directive on sampling for analysis and super analysis of foodstuff and items of general use.


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Examination on presence of biological residues

Article 179 Under biological residues are considered substances and there metabolites that are

introduced in to animal body, that can be find in tissues and/or organs after slaughter and in products.

By compulsory monitoring program data on frequency of biological residues are obtained for there presence in tissues and organs of slaughtered animals as well as in final products.

From the number of slaughtered animals of one holder at lest 0,01% of slaughtered animals must be examined.

Definition of a “holder” for purpose of this regulation are agricultural holdings, co-operative societies and community within region of purchase.

During sampling official authority shall: 1) take samples from known origin; 2) change days of samplings; 3) from presented animals randomly sample animals; 4) samples deliver to the approved laboratory. During one year by testing all breeders must be embraced. For testing bovine animals each breeder shall be represented with tow animals, for testing pigs, poultry and sheep with atleast four animals in case that testing for pesticides, antibiotics, heavy metals and arsenic. For testing residues of hormons, polichlorinated bipheniles (PCBs) and drugs from each breeder on annual level select samples from atleast tow animals (pigs, bovine animals, sheeps and poultry)

Article 180 In order to determine the presence of biological residues (pesticides), polychlorinated biphenyls, metals, arsenic, hormones, chloramphenicol, antibiotiotics, sulphonamids and other drugs (tranquilizers and thyrostats), the competent authority shall take and submit samples of the tissues and organs of slaughtered animals and meat products to be controlled, and that are:

1) Pesticides: - compounds within the group of chlorinated hydrocarbons (bovine animals, pigs, sheep, poultry, wild game)

Fatty tissue 300 g

- organophosphorus compounds (bovine animals, pigs, sheep, wild game)

liver 300 g


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(poultry and small wild game – pooled sample) liver 10 pcs - compounds within the group of carbamates

(bovine animals, pigs, sheep, wild game) liver 300 g

(poultry and small wild game – pooled sample) liver 10 pcs 2) Arsenic and metals:

(bovine animals, pigs, sheep, poultry, wild game) (bovine animals, pigs, sheep, wild game)

muscle tissue both kidneys

300 g

(bovine animals, pigs, sheep, wild game) liver 300 g (poultry and small wild game – pooled sample) liver 10 pcs (poultry and small wild game – pooled sample) kidneys 25 pcs

3) Antibiotics and other drugs: muscle tissue (bovine animals, pigs, sheep, wild game) (around the

injection sight) 300 g

(bovine animals, pigs, sheep, wild game) (bovine animals, pigs, sheep, wild game)

liver both kidneys

300 g

(poultry and small wild game – pooled sample) liver 10 pcs

(poultry and small wild game – pooled sample) kidneys 25 pcs 4) Chloramphenicol: (bovine animals, pigs, sheep, poultry, wild game)

muscle tissue

300 g

5) Hormones: liver and/or 300 g (bovine animals, pigs, sheep, wild game) both kidneys (poultry and small wild game – pooled sample) liver and/or kidneys 10 pcs

25 pcs 6) Polychlorinated biphenyls:

(bovine animals, pigs, sheep, poultry, wild game) fatty tissue 300g

If in one tissue or organ sample taken from bovine animals, pigs, sheep or wild game all said biological residues should be tested, the sample mass should be at least 500 g, and for poultry and small wild game pooled sample should comprise 20 livers or 50 kidneys. The samples of each tissue respectivelly organ shall be placed into separate plastic bags (to prevent the spreading of residues from one tissue to another). All the organs and tissues, from the moment of taking samples to the beginning of analysis, shall be kept and transported either frozen or chilled and shall be submitted to the authorised laboratory with the following information: the name of the slaughterhouse and its registration number, the place and the name of the republic/autonomous province, breeder (farm, feedlot, cooperant), animal species, the material being sent for testing and the type of required analysis.

Article 181


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If the competent authority during ante-mortem inspection or post-mortem inspection suspects a poisoning or finds other symptoms that may result from the activity of biological residues, he/she shall: 1) note down all the symptoms suggesting chemical, drug or pesticide intoxication; 2) colect, if possible, all the information about a chemical substance, drug or pesticide,

and the quantity thereof administered to the animal or the quantity with which an animal could have come into contact;

3) order for the suspect animal to be slaughtered in his presence and detain the carcass

and all the edible parts, and then take the samples from the appropriate tissues or organs and submit them to the authorised laboratory together with the following information: the name of the slaughterhouse and its registration number, the place and the name of the republic, breeder (farm, feedlot, cooperant), animal species, the material being sent for testing and the type of required analysis and detailed description of the established changes during ante-mortem inspection or post-mortem inspection.

Article 182

If during the testing of tissue or organ level of biological residues has been found to be higher than the maximum residue level, the competent authority shall undertake the following:

1) take samples from at least five animals belonging to a breeder whose animals have been found to have the level of biological residues that is higher than the maximum residue level;

2) detain the carcasses or organs of slaughtered animals up to the moment of reception

of the results of testing.


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Article 183 If the established level of biological residues is within the maximum residue level, then the carcasses and organs are hygienically safe, and the breeding stock of a producer shall be considered as free from biological residues. The organs and carcasses in which the level of biological residues is higher than the maximum residue level shall be considered as hygienically unsafe, and the producer shall no longer place on the market, the cause of presence of biological residues shall be examined (animal feed, drugs, application of pesticides, etc.) up to the moment of determining the sources of contamination, undertaking of measures for their removal and carrying out again testing of the tissues and organs of the slaughtered animals to establish whether the level of biological residues is lower that the maximum residue level.

Article 184

The carcasses from suspect animals shall be detained by the competent authority up to the moment of the reception of the results of laboratory testing. After the receipt of the laboratory testing results referred to in paragraph 1 of this Article, the procedure for the assessment of hygienic safety of meat and organs referred to in Article 183 of this Regulation shall be applied.

Article 185

In order to test meat products for the presence of biological residues, the competent authority shall take a sample from each type of products and submit them twice a year to the authorised laboratory together with the following information: the name of the slaughterhouse and its registration number, the place and the name of the republic/autonomous province, the type and code of the products, the quantity of products and the type of required analysis. The product samples weighing over 1000 g or more, shall be sent in their original packing. With smaller packing, is to be sent so much that totall weight is atleast 1000 g.

Article 186 When the level of biological residues established in the meat products is higher than the maximum level, the competent authority shall proceed as follows:

1) detain the batches in which the established level of biological residues is higher than the maximum level and shall submit the samples taken from each of the batches to be tested, up to the moment when after 15 consecutive tests the results turn out to be negative;


75

2) if it is detected by carrying out a new test every time that the level of biological

residues is higher that the maximum residue level, the batches shall be considered as hygienically unsafe and obligathory measures for determining and remove the cause of contamination are taken.

Article 187 In milk and milk products by testing is determined the incidence of biological residues and frequency of positive biological residue test results in one production area or milking cow farm. The sampling of milk and milk products shall be carried out in accordance with a plan designed by the competent authority at the beginning of every calendar year. The representative sample of milk is taken from collecting pool at wholesale centres or collecting tank, at a dairy gate in accordance with a scheme for the collection of milk belonging to a wholesale area. The samples from the milk products shall be taken at the place of production and storage.

Article 188 In order to determine the presence of biological residues, the competent authority shall take and submite the samples of milk and milk products as follows: 1) for pesticides representative sample of Milk 1,000 g Butter 300 g Cheese 500 g 2) for other poisonous substances

representative sample of Milk 1,000 g Cheese 500 g Butter 300 g Fermented products 500 g 3) for antibiotics and other drugs

representative sample of milk 100 ml milk products 100 g 4) for hormons representative sample of milk 500 g 5) for micotoxins representative sample of 1,000 g Milk 300 g


76

Butter 300 g Cheese 500 g The samples shall be placed in plastic bags, and from the moment of collection to the time when the analysis starts they shall be kept and transported frozen or chilled and shall be submitted to the authorised laboratory together with the following information: the name of a dairy or an organisation buying the milk or the name of a producer, the place and municipality, the material that is being sent to be tested and the type of required analysis.

Article 189

If the competent authority during the inspection of milking cattle or milk and milk products suspects a poisoning or determines other symptoms that may result from the activity of biological residues, shall take the samples from milk or milk products and send them to be tested for biological residues as specified in Article 188 of this Regulation.

Article 190

In order to test milk and milk products for the presence of pesticides and other poisonous substances, hormones, mycotoxins and PCBs, the competent authority shall take and send twice a yera a representative milk sample originating from a wholesale area, and for the milk products a representative sample at a buy up place or from each of the producers. For testing the presence of antibiotics and other drugs in milk, the competent authority shall take a representative sample from the wholesale area every month, and for the milk products, at a buy up place or at a storage place.

Article 191

If the level of biological residues established during the inspection of milk and milk products is higher that the maximum residue level, the competent authority shall take individual samples before determinig the contamination source of milk and milk products caused by biological residues.

Article 192

In order to carry out a test for the presence of biological residues in fish meat and edible parts of crabs, clams, snails or the products thereof, the competent authority shall take the samples twice a yera from farms and at the place of production. A sample weighing 1 kg or more or a part of the big fish carcass or several pieces of small fish and bivalve molluscs and snails whose total weight is 1 kg shall be taken to be


77

tested. The frozen sample packed in a leakproof polyethylene or other packing shall be submitted to the authorised laboratory to be tested together with the following information: the name and place of a farm (location), respectivelly the name and place of the plant processing fish, crabs, clams, snails, the date of their being caught, the quantity and type of samples to be sent for analyses and the type of requested analysis.

Inspection for the Detection of the Presence of Radionuclides if Requested by an

Importing Country or in Case of Emergency

Article 193 The competent authority shall take the samples in order to test the tissues or organs for the presence of radionuclides (134Cs, 137Cs, 106RU) and other radionuclides of biological importance. The tissue samples shall be taken and weigh 1 kg and the internal organs (liver) shall weigh 0.85 kg. The samples taken from meat products shall be taken and weigh 1 kg. The taken samples shall be packed in plastic bags, identified and submitted to the authorised laboratory together with the following information: the name and place of a slaughterhouse, the name of a breeder (farm, feedlot, cooperant), the date of slaughter, the date of sampling, the type of tissues and organs, or meat products and the age of an animal.

Article 194

Meat and organs shall be assest as hygienically safe if activity level of certain radionuclides is below the maximum radionuclide level, or in accordance with the requirements of the importing country. Meat and meat products is hygienically unsafe for public consumption if activity level of certain radionuclides is higher that the maximum radionuclide level.

Article 195

The competent authority shall carry out inspection of milk and milk prodcts applying

a test for radionucleids (Sr-89 and Sr-90, etc.) on a representive sample. A representive sample of the milk in the quanity of 1 L shall be prepared for every 10 co-operatives from the buying network of the diary. The samples of milk are collected in plastic bottles of 1 L. Samples of milk products shall be prepared as follows:

a) liquid products in original packages in an overall quanity of 1 L per type of product; b) solid products in the quanity of 1 kg per type of the product.


78

The samples of milk and milk products should be submitted along with the following

information: the name and location of the dairy, the sampling area, the date and time of samplinng and the type of milk or milk product.

Article 196

Milk and milk products shall be declared as edible if they contain a level of activity for a specifc radionucleid below the permitted maximum limit or in compliance with the requirements of the importing country.

Milk and milk products which contain a higher level of activity for specific radionucleids than is permitted are unfit for human consumption.

Article 197

Milk which is not fit for human consumption from the hygiene point of view may

be processed into milk products which should be subjected to radiometric testing before they are placed at the market. Milk and milk products which are declared as unfit for human consumption may be used as feed for fattening animals as protein ingredients of the ration only upon authorisation by the competent authority.

Article 198

For the purpose of wild game the competent authority shall take samples from

large wild game - muscle tissue (0,5 kg), liver (0,25 kg) and tibia (0,5 kg) and from small wild game birds - a whole bird.

The samples of the tissue and organs or the samples of the whole animal shall be packed in plastic bags, marked and sent to an authorised laboratory along with the following information: the closest settlement to where the animal was hunted, the location of the hunt or restricted place, the date and time of the hunt and of the collection of the samples, the age of the animal and the origin of the wild game with an indication that it is not affected by an infectious disease.

Article 199

Wild game meat is considered as fit for human consumption if it contains a level of activity for specific radionuclide below the permitted maximum limits which are valid for analogous types of domestic animal.

Wild game meat which contains a higher level of activity for specific radionuclide

than is permitted is unfit for human consumption.


79

Article 200

The competent authority shall carry out sampling of fish, crabs and shellfish from

fish farms. The samples shall be taken in the quantity of 1 kg, packed into the plastic bags, marked and sent to to an authorised laboratory along with the following information: the name and location of the farm, location of sampling, date of sampling, and the type of product.

Article 201

The fish, crabs, and shellfish and derived products are considered as fit for human consumption if they contain a level of activity for specifc radionucleids below the permitted maximum limit and are unfit if they contain a higher level of activity for specific radionuclide than is permitted. XII CERTIFICATION OF INSPECTION OF ANIMALS BEFORE SLAUGHTER

AND OF PRODUCTS OF ANIMAL ORIGIN

Article 202

The competent authority shall keep a record of:

1. inspection of animals before slaughter: • inspection of animals for slaughter after their arrival in the slaughterhouse lairage,

form No. 1; • inspection of animals before slaughter, form No. 2; • inspection of animals before slaughter, form No. 3; • inspection of suspected / sick animals before slaughter, form No.4; • inspection of suspected / sick animals before slaughter, form No.5; • seized carcasses and materials, form No.6; 2. inspection of meat and intestinal organs: • hygienic suitability of meat and organs inspected on the slaughter line, form No. 7; • findings on the slaughter line, form No. 8; • seizures on the slaughter line, form No. 9; • seized carcasses and organs on the slaughter line, form No.10; • carcasses and organs edible only under certain hygiene conditions, form No.11; • tests for trichinellosis, form No. 12. 3. Record on production and processing control:


80

• markings for prohibition on utilization of unsuitable equipment and premises, form No. 13;

• control of the consumption of sodium nitrite (NaNO2), sodium nitrate (NaNO3), polyphosphates, sodium ascorbate (Vitamin C), sodium caseinate, soy protein, etc. by the sector units, form No. 14;

• inspection of de-boned meat, form No. 15; • content of brine for injection, form No. 16; • control of the weight of injected brine, form No. 17; • control of the net weight of the content of cans, plastic and aluminum foil, form No.

18; • label consumption with the export control number and the veterinary inspection mark

for meat and meat products, form No. 19; • authorization of the use of products and materials, form No. 20; • use of cards for brain, form No. 21; • consumption of materials for disinfection, insect control and rat control (DDD) by

type, form No. 22; • other kinds of records at the request of importing countries in connection with meat

and meat products; • thermograph records from equipment for the heat processing of products; • thermograph records for the control of temperature in premises for the cutting and

de-boning, freezing, storage of frozen meat and premises for thermostating cans. • Graph tables of the level of heat at the centre of the content of products - by type; • Graph tables of the maximum heat at the centre of the product - by type.

Article 203

The form and the content of the health certificate for dairy cow (milk certificate) are attached to these Regulations and is an integral part of them.

Article 204

The forms Nos. 1 - 22 referred to in Article 202 of these Regulations are attached

to the Regulations and are integral to this publication.

Article 205 The forms and the content of the marks, identificiation and cards referred to in Articles 32 and 160 and the forms of the stamps and seals described in Articles 55 - 62 and in Articles 84, 93, 100 and 103 of thse Regulations are printed and enclosed in these Regulations and they are integral to this publication


81

XIII. TRANSITIONAL AND FINAL PROVISIONS

Article 206

The form and content of the stamps and seals are presented in accordance with the provisions of the Regulations on regular veterinary-sanitary inspection of animals for slaughter and products of animal origin should be harmonized with the provisions of these Regulations within a period of 30 days from the date on which it comes into force.

Article 207

On the day on which these Regulations come into force the Regulations on regular veterinary-sanitary inspection of animals for slaughter and products of animal origin shall cease to be valid (“Official Gazette of SFRJ”, No. 47/78, 12/81 and 17/84).

Article 208

These Regulations shall come into force on the eighth day from the date of its publication in the “Official Gazette of SFRJ”.

No. 2177/1 Belgrade, June 12, 1989 Federal Minister of Agriculture Dr. Stevo Mirjanić

NOTE:

IN 1992 IT WAS MADE CHANGE OF ARTICLE ON THE NAME OF COUNTRY FROM „SERBIA AND MONTENEGRO“ TO „REPUBLIC OF SERBIA“


82

(Veterinary Organization)

(Organization of Associated Labour)

(Place)

MILK CARD

No.__________

(Owner of the animal)

ID card number (Ministry of the Interior)

(Place and address)

(Municipality)

CLINICAL EXAMINATIONS, DIAGNOSES AND LABORATORY TESTS

No.

Identification mark of the

animal

Diagnostic and laboratory tests

Signature

Tuberculosis testing

Test for mastitis

The type of sample

date result Date result date result

P. S.

Signature of authorised person


83

Form No. 1

RECORD OF INSPECTION OF ANIMALS FOR SLAUGHTER AND ANIMALS UP ON ARRIVAL IN THE LAIRAGE OF THE SLAUGHTERHOUSE

No. Date and time of arrival

Owner of animal and

place of origin

Species and number of

animals

Number of animal health

certificate

Register Plate No. of

the transport vehicle

Lairage Yard No. Finding

Signature of authorized person of competent authority

1 2 3 4 5 6 7 8 9

Form No. 2

RECORD OF (ANTE-MORTEM) INSPECTION OF ANIMALS PRIOR TO SLAUGHTER

No. Date of inspection Origin Species Number Lairage

Yard No. Identification

of animal Remark


1 2 3 4 5 6 7 8 9

Form No. 3

REPORT OF INSPECTION OF ANIMALS PRIOR TO SLAUGHTER

Date of inspection and sending to slaughter

Animals No. Species Number Origin Yard No. Remarks Signature of authorized person of

competent authority 1 2 3 4 5 6 7

Form No. 4

RECORD ON SUSPECTED – SICK ANIMALS PRIOR TO SLAUGHTER

Date of

Animal

No.

Arrival Inspection Origin Species Number

Identification of animal

Diagnosis and body

temperature Remark

Signature of

authorized person of competent authority

1 2 3 4 5 6 7 8 9 10


84

Form No. 5

REPORT ON SUSPECTED – SICK ANIMALS PRIOR TO SLAUGHTER

Animal No.

Date of arrival to lariage Species Number

Identification of animal

Diagnosis and body

temperature Remark

Signature of authorized

person of the competent authority

1 2 3 4 5 6 7 8

Form No. 6

RECORD OF SEIZED CARCASES OF DEAD ANIMALS – CONFISCATED

Animal Place and date of

diaing (transport –lariage)

Reason (Diagnosis) Remark

Signature of authorized person of competent authority No. Date of

arrival Origin

Species

Number

1 2 3 4 5 6 7 8 9 10

Form No. 7

RECORD ON FITNES FOR PUBLIC CONSUMPRTION OF MEAT AND OFFALS AT SLAUGHTER LINE

Species Number Total weight

Evaluation on fitness for use

No.

Date of

slaughter Slaughtered animals Meat Offal’s Fit for

consumption

Meat and organs

conditionally fit for consumption

Non fit for

consumption


1 2 3 4 5 6 7 8 9 10


85

Form No. 8

FINDING ON THE SLAUGHTER LINE

No. Date

of slaughter

Number and

species of slaughterd

animals Con

tusi

ous,

frac

ture

s and

ha

emat

oms

Cha

nges

of

colo

ur a

nd

smel

Cis

ticer

cosi

s

Fasc

iolo

sis

Еchi

nocc

ocus

Tric

hine

lla

Pleu

rit,

Peric

ardi

t, Pn

eum

onia

Аps

cese

s

Pust

ular

pl

eurit

, pe

ricar

dit,

pneu

mon

ia

1 2 3 4 5 6 7 8 9 10 11 12

Continuing

Infe

ctio

n or

se

ptic

emic

di

seas

es

TBC

Оth

er

chan

ges


13 14 15 16 NOTE: In columns 6, 8, 9, 13 and 14 write identification mark of animal.

Form No. 9

RECORD ON SEIZURES AT THE SLAUGHTER LINE

Unfit for consumption – confiscated

Carcase-half carcase

Parts of carcase-half

carcase Organs No. Date

Place of

seizures

Species of slaughtered

animal

pieces Kg pieces kg pieces kg

Reason for

seizure

Signature of


1 2 3 4 5 6 7 8 9 10 11 12


86

Form No. 10

RECORD ON SEIZED CARCASS – HALF CARCASES AND ORGANS AT THE SLAUGHTER LINE

Seized (carcase, parts of carcases,

organs) No.

Date of

slaughter OF

animal

Type and

number of

seized parts

Name Pieces kg Reason

Additional inspection

Evaluation on use of

meat

Date of

exit

Signature of


1 2 3 4 5 6 7 8 9 10 11

Form No. 11

RECORD ON CARCASSES – HALF CARCASSES AND ORGANS CONDITIONALY FIT FOR CONSUMPTION

Conditionally hygienic correct Mode of treatment

Carcass – half

carcase

Parts of carcase or

half carcase

Organs Reason Way Date No. Date of slaughter

Species of slaughtered

animals

peaces kg peaces kg Peaces kg

Signature of


1 2 3 4 5 6 7 8 9 10 11 12 13

Form No. 12 TESTS FOR TRICHINELLOSIS

No. Date of examination

Number of

animals or size of collective

sample

Origin of

animals

Results of examination (Number of

larves)

Origin of

positive animals

Signature of the

examiner

Signature of


1 2 3 4 5 6 7 8


87

Form No. 13

RECORD OF CARDS - MARKINGS FOR PROHIBITION ON USE OF EQUIPMENT AND PREMISES

No. Datre and hour of

prohibition

No. of

card

Room Location

Name of

object

Reason for prohibition

Ordered measures

Date of ending the prohibition

Note

Signature of


1 2 3 4 5 6 7 8 9 10

Form No. 14

CONTROL ON USE OF ………………. BY THE UNITS*

No. Date Processing unite

Entry in g

Delivered in g

Status in g Remark

Signature of authorized person

of competent authority

1 2 3 4 5 6 7 8 * - each compound is on separate carton

Form No. 15

INSPECTION OF DE-BONED MEAT

Time of inspection Entry of meat Inspected

meat No.

Date hour

Origin of

meat Type Quantity in kg

Temperature of meat

Temperature of the room Quantity

in kg

Use is approved (if not-reason)

Remark

Signature of


1 2 3 4 5 6 7 8 9 10 11 12

Form No. 16


88

CONTENT OF BRINE

Content in kg

No. Date

Name of the

product and

market

Quantity in l Water NaCl Polyphosphat Sugar Nitrits Other

Note (for

injection, dipping,

dry salting)

Authorised person

Signature of

authorized person of

the competent authority

1 2 3 4 5 6 7 8 9 10 11 12 13

Form No. 17

CONTROL OF THE WEIGHT OF INJECTED BRINE

Weight of meat in

kg

before after

Injected brine Total brine

No. Date

Name of the

product and

market injection kg % kg %

Note

Signature of


1 2 3 4 5 6 7 8 9 10 11

Form No. 18

(page1) CONTROL OF THE NET-WEIGHT OF THE CONTENT OF CANS, PLASTIC AND ALUMINUM

FOIL

1. Date of production:

2. Name and mark of the product:

3. Produced product in pieces and kg:

4. Labeld weight of the product in kg:

5. Average weight of 15 empty tins in kg:

6. Average weight of 15 lids in kg:

7. Average weight of 15 plastic bags for tins in kg:

8. Weights of full tins in kg:

9. Average weight of 15 plastic bags in kg:

10. Weight of full plastic bags kg:

11. Average weight of 15 aluminium bags in kg:

12. Weight of full aluminium bags in kg:


89

Gross kg Net kg

1

2

3

4

5

6

7

8

9

10

13. Two lowest net-weights оf 10 samples in kg:

14. Average net-weight of 10 samples in kg:

15. Difference of declared and average net-weight of 10 samples in kg:

16. Note 17. Addition measuring of full tins

Form No. 18

(page 2)

Gross kg Net kg Gross kg Net kg Gross kg Net kg

1 11 21

2 12 22

3 13 23

4 14 24

5 15 25

6 16 26

7 17 27

8 18 28

9 19 29

10 20 30


90

18 Two lowest net-weights оf 40 samples in kg:

19 Average net-weight of 40 samples in kg:

20 Difference of labeld and average net-weight of 40 samples in kg:

21 Note


Form No. 19

RECORD OF LABEL FOR EXPORT WITH CONTROL NUMBER AND THE VETERINARY INSPECTION MARK FOR MEAT AND MEAT PRODUCTS

Tape of label: ..................

E n t r y Exit S t a t u s No. Date For

product Peaces Peaces Peaces Note

Signature of the authorised person of competent

authority

1 2 3 4 5 6 7 8

Form No. 20

AUTHORIZATION OF THE USE OF PRODUCTS AND MATERIALS

No. Name of the product or

instrument*) Producer Delivered by No. of

approval**) N o t e

1 2 3 4 5 6

*) Type of product (example: substances for DDD, additives, spices etc.) or materilas (example: plastic bags, foil, carboard, thermometer, thermograph etc.)

**) Number (example: by regulation, by instruction, by certificate, by decision etc.) Supplement of this evidention are acts cited in column No. 5.

Form No. 21


91

CARD FORM FOR BRINE

1. Name of the product and market

2. Number of massage equipment

3. Mass prior to injecting in kg

4. Quantity of brine in kg and %

5. Маss after processing kg

6. Date and time of starting the massge

7. Program of massage

8. Date and time of ending of massage

Authorised person Signature of the authorised

person of competent authority

Form No. 22

RECORD OF SUBSTANCES FOR DISINFECTION, DESINSECTION* AND DERATISATION* (DDD)

Name of substance Nature or active substances

No. Date Name of producer Department

Entry

Kg

Exit

Kg

Status

kg Note

Signature of the authorised

person

1 2 3 4 5 6 7 8 9 *- Pest control

TYPE OF SEALS AND STAMPS FOR MEAT


92

1. MEAT FIT FOR HUMAN CONSUMPTION

– seal for meat of bovine, pork and sheep

– seal or printed label for meat of bovine, pork and sheep in export slaughterhouse

– seal for meat of hoofed animals, buffalo and goats with name of meat


93

– seal for poultry and rabbit meat

– seal or printed label for poultry and rabbit meat

– seal or printed label for poultry and rabbit meat in export slaughterhouse


94

– seal, stamp or printed label for game meat

– seal, stamp or printed label for game meat in export establishment

– seal or printed label for milk, honey, fish, shellfish, snails, eggs and their products


95

– seal or printed label for milk, honey, fish, shellfish, snails, eggs and their products in export establishment


96

2. MEAT THAT CAN CONDITIONALY TO BE USED AS FITT FOR HUMAN CONSUMPTION

– seal for meat of bovine, pork and sheep – seal for meat of hoofed animals, buffalo and goats with name of meat

3. MEAT THAT CAN BE USED ONLY FOR PROCESSING

– seal for meat of bovine, pork and sheep – seal for meat of hoofed animals, buffalo and goats with name of meat


97

4. MEAT NOT FIT FOR CONSUMPTION

– for all types of meat

5. MEAT OF PIGS, WILD PIGS AND BEAR TAHT DO NOT CONTAIN TRICHINELLA

6. TEMPORARY SIEZED MEAT

CISTICERCOSIS FOR FREEZING Date of the commencement of the procedure P.S. The competent authority


98

CARD FORM FOR SEIZURED CARCASSES AND ORGANS

PAGE 1 PAGE 2

VETERINARY INSPECTION


S E I Z E D S E I Z E D












S E I Z E D

S E I Z E D


99

CARD FORM FOR PROHIBITION ON USE OF EQUIPMENT AND PREMISES

Page 1 Page 2

VETERINARY INSPECTION VETERINARY INSPECTION

PROHIBITED USE PROHIBITED USE

1 REMOVE

2 TO BE REPAIRED

1 REMOVE

2 TO BE REPAIRED

THIS CADR MAY BE REMOVE ONLY BY VETERINARY INSPECTOR No 1052

DEPARTMENT _______________________________ OBJECT OF PROHIBITION ______________________________________________REASON OF PROHIBITION ____________________________________________________________________________________________ VET. INSP. DATE DEPARTMENT _______________________________ OBJECT OF PROHIBITION ______________________________________________

No 1052

REASON OF PROHIBITION ____________________________________________________________________________________________

DATE _________________________________

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