Food (Control of Quality)(Slaughterhouses, Slaughtering and Inspection of Meat) Regulations, 1993 (G.N. No. 86 of 1994)

'!HE FaD (cnmDL OF~) (SI.AIXHlEREDJSES, S.LAIJCHIERIRi AN.> INSPEX:TI(%IJ OF MFAT) REXDLATI<Ni 1993 TABLE OF GONTENTS Regulation 1. Citation 2. Interpretation 3. Construction and facilities of an abattoir 4. Hours of slaughter 5. Fees 6. Records 7. Inspection and slaughter 8. Restriction on animals and adnission of carcases to abattoirs 9. Restriction on entry of persons into abattoirs 10. Protective clothing 11. Clothes , knives and hooks 12. Separation of equipment and utensils 13. Handling of meat or meat products 14. Use of abattoir 15. Restriction on hygienic conduct 16. Restriction on peaceful conduct 17. Inspection procedure 18. Detailed bacteriological examination 19. Carcase to be examined carplete 20. Backbleeding 21. Evidence of disease 22. Restriction on raroval of carcase or part thereof fran abattoir 23. Detention and seizure 24. Separation and disposal 25. Branding of carcase 199 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) C.N. No. 86 (contd.) 26. Anthrax 27. Injured or nvribund animals 28. Pig carcases and other carcases dressed with hide on 29. Restriction to attach or ranove tags, token or mark fran animal, meat or carcase. 30. Penalty. FIRST SCHEDULE List of F.JqX)rt Slaughterhouses SECOND SCHEDULE Fees to be charged THIRD SCHEDULE Inspection Procedure Part I Part II Part III Part IV Part VI Part VII FOURTH SCHEDULE Duties of a Meat Inspector FIFTH SCHEDULE Part I - Site, Accessibility and Construction Part II - Equipnent and tnstmmerrts for Slaughter houses SIXTH SCHEDULE------ ."... . ... ~~ .~-,- .. Details of Records to be kept at an abattoir. 200 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) GOVERNMENT NOTICE No. 86 published on 25/3/94 '!HE RXD (<XNl'IDL OF WALI'IY) 1Cr, 1978 (No. 10 OF 1978) Made under section 31 '!HE RXD (a:NImL OF QUALITY) (S~,~ AND INSPOCTIrn OF MFAT) REXDLATICHi 1993 1. These Regulations may be cited as the Food (Control of Citation Quality) (Slaughterhouses, Slaughtering and Inspection of Meat), Regulations 1993. 2. In these Regulations unless the context otherwise requires; Interpretation "abattoir" means premises approved and registered by the Ccmn.ission, to be used. for the slaughter of animals for human consumption and shall include slaughterhouses, slaughterslabs and export slaughterhouses; "animal" means animal used. as food and includes cattle, goats, pigs, sheep and game animals ccmronly used as food such as buffalo, zebr-a, wilde beast, antellope, hare, warthog, impala, kudu etc.; "carcass" means the body of any slaughtered animal after bleeding and dressing; "brand" means any mark or stamp approved by the Camrission and includes any tag or label bearing such mark or stamp; "cleaning" means the ranoval of objectionable matter; "detained" means under the control and security of the meat Inspector pending final judgement; 201 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.} "disinfection" means the application of hygienically satisfactory chemical and/or physical agents and processes to cleaned surfaces with the intention of eliminating microorganisms; "dressed or dressing": i) in relation to slaughtered animals except for pigs, sheep, lart>s, goats and kids, means the raroval of head, hide or skin, viscera (including or not including kidneys), genital organs, urinary bladder and feet up to the carpal and tarsal joints, and udders of lactating animals, animals that have given birth or are in advanced pregnancy; ii) in relation to slaughtered pigs means the raroval of hair and bristles or skin claws (including or not including the kidneys), eyelids, viscera, genital organs, urinary bladder, udders in the case of lactating animals or of animals that have farrowed or are in advanced pregnancy and the external acoustic fonn of cleaning is carried out; iii) in relation to sheep and lambs, goats and kids means the ranoval of the head (except in the case of young lambs and young kids), the pelt or skin, including that of the head, viscera (including or not including the kidneys), genital organs, urinary bladder and feet up to the carpal and tarsal joints and udders of lactating animals or that have given birth or are in advanced pregnancy; and iv) in relation to cattle, pigs and solipeds includes where necessary splitting of the carcase lengthwise on the medial line; "energency slaughter" means necessary slaughter of any animal which has recently suffered accident or injury or which is affected by a disease which does not necessarily call for total condemnaton at meat inspection, but is likely to deteriorate unless slaughter takes place immediately; "export slaUghterhouse" means any premise where animals are slaughtered or the carcases thereof are processed for export for human consumption and includes those abattoirs listed in the First Schedule to these Regulations and any other abattoir, as the Minister may by notice in the Gazette direct; 202 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) "meat" means the edible part of a slaUghtered animal that has been inspected by a meat Inspector and found fit for hunan consunption: "Minister" in relation to these Regulations means Minister for the time being responsible for health: "offal" in relation to slaughtered animals means any edible or non edible part of the animal other than carcase; "viscera" means the organs of the thoracic and abclcminal cavity: "authorized officer" means for the purpose of these Regulations the meat Inspector: "meat Inspector" means a properly trained officer appointed by the Minister for the purpose of meat inspection and control of hygiene: "occupier" shall include owner or manager or person in charge of an abattoir: "potable water" means water fit for human consumption, the standard of which should not be lower than that contained in the latest edition of the "International Standards for Drinking Water", by World Health Organization. 3(1) No premises shall be used as an abattoir, unless they have been approved and constructed in accordance to the requirements of the Fifth Schedule of these Regulations with plans previously approved in writting by the Ccmni.ssion for that purpose. ( 2) The occupier of any abattoir shall be required by the Ccmni.ssion to provide all or any of the following facilities: a) adequate drinking facilities for animals awaiting inspection prior to slaughter: b) adequate natural or artificial light for the inspection of carcases and viscera at all times: 203 Coostroctial and facilities of an abattoir Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeot) G.N. No. 86 (contd.) c) adequate holding accanodation for animals awaiting inspection prior to slaughter with separate pens for injured animals or those suspected of being diseased; d) a detention room or space in which all carcases or viscera or parts thereof marked "detained" may be placed until dealt with by a meat Inspector; e) a condemnation room or space in which carcases or viscera or parts thereof marked "condemned" may be placed; f) adequate space for the empty.inq and cleaning of stomachs and intestines away from other parts of the abattoir; g) adequate and separate space for the storage of edible and inedible matter; h) adequate washing facilities including hot and cold water liquid soap and cleansers for persons engaged in work in the abattoir; i) adequate latrines and changing room for the use of persons \\Qrking in the abattoir; j) adequate facilities for the sterilization or disinfection of knives, saws, cloths and other equipment used at the abattoir; k) adequate office accanodation. washing facilities and latrines for the use of meat Inspectors; 1) adequate facilities for the incineration, burial or sterilization of seized carcases and viscera; m) adequate facilities for the preparation by drying or other processes of hides and skins derived fran animals slaughtered therein; n) adequate drainage and sewage systems to rerove and dispose of wash water and effluent; 0) adequate water supply of stated purity and supplied at required pressure; and p) poles or any facilities for hoisting carcass and meat during dressing and inspection. 204 Food (Control ofQuality) (Slaughterhouses, Slaughtel'ingand Inspection ofMeat) G.N. No. 86 (contd.) (3) The meat Inspector may order the closure of any abattoir in respect of non compliance of any directive given by him under this regulation, and may revoke such order upon satisfactory compliance. (4) Any person who uses any premises as an abattoir which has not been approved or constructed in accordance with plans previously approved by the Corrmission, or of which the meat Inspector has ordered the closure shall be guilty of an offence and shall be liable upon conviction to a fine not exceeding fifty thousand shillings or to three years imprisonment or to both such fine and imprisonment. 4. The occupier or the owner of an abattoir shall fix the hours during which slaUghtering may take place therein and shall post a notice of such hours on sanE conspicuous part of the abattoir. 5. (1) The fees set out in the Second Schedule hereto shall be payable by the owner of the animal, carcase, hide or skin in respect of a service or inspection carried out by or on behalf of the Government. (2) The Minister may waive, remit or change any fee payable to Government under the provisions of this regulation. 6. (1) Every occupier of an abattoir shall keep or cause to be kept records of all animals slaughtered and of all carcasses and viscera inspected, seized and detained at the abattoir in accordance with the details provided in the Sixth Schedule hereto. (2) Every occupier of an abattoir shall within ten days from the last day of the rronth deliver to the Corrmission a rronthly return in the form of para~aph 6( 1) • 205 Hours of Slaughter Fees Records Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) C.N. No. 86 (contd.) Inspect:i.<D & 7. (l) Every slaughter animal shall undergo ante mortem s1aJghter inspection before slaughter and post rnortem inspection after slaughter as provided in Part I and II of the Third Schedule of these Regulations. (2) The method of slaughter shall be as humane as pose.ib.l.e and shall ensure complete bleeding. (3) No animal shall except with the consent of the meat inspector be slaughtered unless it shall have been within the abattoir for at least twelve hours. (4) Not withstanding the provision of sub paragraph (3) above an animal may be slaughtered elsewhere than in an abattoir in the case of illness, accident or other emergency of such nature as to render that course necessary. (5) Duties of a meat Inspector shall be as provided for under the Fourth Schedule to these Regulations. Restriction 8. (l) (a) No animal whatsover whether or not of a kind defined on animals and in regulation 2 other than an animal so defined and admission of intended for slau~ter, shall be permitted within any part carcases to of an abattoir; abattoirs (b) All abattoirs shall be adequately provided with walls, doors, windows and fences to prevent the ingress of any animal or bird; or (c) No bird Whatsover shall be pe:rmitted. (2) No carcase of an animal nor any part thereof shall be admitted to any part of a public abattoir unless: (al It is accompanied by the certificate of a meat inspector that it has been inspected in accordance with the provisions of these regulation and passed as fit for human consumption; or (b) It is accompanied by the certificate of a veterinary surgeon that the animal has not died of any disease notifiable under the provisions of the Animal Disease Ordinance; or 206 Food (Control ofQuality) (Slaughterhouses, Slaughtering and InspectiOJlr'ofMeat) G.N. No. 86 (contd.) (c) Such carcase is admitted in accordance with regulation 7( 4) of these Regulations and after animals intended for slaughter on that day shall have been slaughtered. (3) No carcase of an animal or any part thereof shall be admitted to any part of an export slaughterhouse which is used in the production of meat products unless the animal was slaughtered: (a) In an abattoir, the operation of which is governed by the provisions of these Regulations; or (b) in an abattoir expressly approved for that purpose by the carmission. (4 ) (a) No animal in a fehrile condition or showing symptans of disease shall be slaUghtered for hunan consumption in any abattoir; (b) Except with the specific authority of a meat inspector no such animal shall be slaughtered until all animals intended for slaughter on that day shall have been slaughtered. (5) Where an animal is found to be suffering fran a disease (other than anthrax) listed and not stated otherwise in Part V of the Third schedute to these Regulations, it shall be slaughtered imnediately after all other animals intended to be slaUghtered on that day, and incinerated or buried in quick time not less than six feet below the surface of the ground or at the discretion of the meat Inspector may be used in the manufacture of meat products which are not for hunan consumption. (6) Where an animal is found dead in the holding pen or lairage of an abattoir or in any vehicle which is transporting the animal to the abattoir, then if in the opinion of the meat Inspector it has died fran a disease (other than anthrax) listed in Part IV of the Third Schedule to these Regulations, the carcase shall be treated in the manner provided by paragraph (5) and the floor of the holding pen, lairage or the inside of the 207 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) vehicle shall be disinfected to the satisfaction of the meat Inspector and cost thereof and of the disposal of the carcase may be recovered by the occupier or owner of the abattoir fran the owner of the dead animal. (7) All bedding, fodder, dung or other material found near to the carcase of any animal found dead in the holding pen or lairage of an abattoir or in any vehicle, shall be burned or buried not less than six feet below the level of the ground. Restriction on enb:y of persons into abattoirs 9. No person shall enter any abattoir unless he is: a) employed therein; or b) an officer of the Government or of a local authority acting in the course of his duty; or c) a person having legitimate business therein. Protective clothing 10. (1) Every meat Inspector shall while inspecting carcases and viscera wear a waterproof wrap-around apron covering the body fran neck to knee, a pair of waterproof boots and a washable cap. ( 2) Every person employed in an abattoir in the slaughter of animals or the handling of carcases, viscera or meat products shall wear a waterproof wrap-around apron covering the body fran neck to knee a washable cap, and waterproof gumboots. (3) Every person employed in an abattoir, coldstore or carcase and/or meat conveying vehicle in carrying carcases shall wear a waterproof wrap-around apron covering the body fran neck to knee, a waterproof cover covering the neck and shoulders a washable cap, and waterproof gumboots. (4) It shall be the duty of employers of persons working at an abattoir, or coldstore, to provide the prescribed protective clothing for his employees. 208 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.] (5) All such protective clothing shall be kept as clean as is consistent with the performance of the wearers duties und it shall be the duty of employers to pravide facilities for the washing of such clothing. 11. (1) A cloth which has been used for wiping down a Clothes, knives diseased carcase shall not again be used until it has been and hooks tDiled in water at not less than 85°C for at least fifteen minutes. ( 2) All clothes used for wiping down carcases shall be boiled at such temperature for not less than fifteen minutes at the end of each day. (3) Knives and hooks that have been used for cutting or incising any diseased organ, gland or tissue shall not again be used for any purpose until they have been boiled jn water at not less than 85°C for fifteen minutes or disinfected in another manner approved by the meat Inspector. 12. Equipment and utensils used for inedible or condemned materials shall be so identified and shall not be used for edible products. 13. No person engaged in the handling of meat and meat products shall allow meat to come into contact with a floor or ground. 14. (1) No part of an abattoir shall be used for any purpose other than the slaughter of animals, the production of meat, meat products, hides and skins and purposes necessarily auxilIary thereto. (2) No occupier shall allow any part of an abattoir to be used as a sleeping or living room except in so for as quarters are specifically provided for the use of night watchmsn. 20<) separation of equipnent and utensils Handling of meat or meat; Use of abattoir Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) C.N. No. 86 (contd.) Restriction on hygienic oonduct Restriction on peaceful oonduct Inspection procedure ( 3) No part of an abattoir other than the changing roans shall be used for deposit of personal effects or clothing. 15. No occupier or €fl{>loyee of an abattoir shall cause contamination of meat or meat products by eating, use of tobacco, in any fonn of chewing or srrok.inq in any part of an abattoir. 16. No employee of an abattoir or any person having legitimate business therein shall conduct himself in a manner likely to obstruct or hinder the meat Inspector fran perfonning his nonnal daily duties. 17. (1) Where carcases and viscera of animals which have been slaughtered are inspected under provisions of section 38 of the Act, the inspection procedure prescribed in Parts III, VI and VII of the Third Schedule shall be followed. ( 2) Where an animal is slaughtered under the provisions of regulation 8 of these Regulations the person slaughtering such animal shall forth-with give notice to a meat Inspector of: a) the time and place at which the slaughter has occoured or will occur; b) The type of animal slaughtered or to be slaughtered: and c) The reasons which render the slaughter necessary. (3) The meat Inspector shall inspect within four hours the carcase and viscera of an animal slaughtered under the provisions of regulation 7 and shall deal with than in every respect as though the animal had been slaughtered in a public abattoir. (4) The lungs, Iiver and heart or an animal slaughtered in pursuance of the provisions of regulation 8 of these 210 Food (ControlofQuality) (Slaughterhouses, Slaughtering andInspection ofMeat) G.N. No. 86 (contd.) Regulations shall not be severed fran the carcase within four hours of the giving of sueh notice as aforesaid, or within four hours of the slaughter whichever is the latter, unless the carcase shall first have been inspected by a meat Inspector. (5) The carcase of any animal slaughtered under the provisions of regulation 7 of these Regulations sleill be marked in accordance with the provisions of section 38( 2) of the Act .and shall be ribbed and quartered before release for human consunption. (6) Any person who receives for sale for hunan consunption the carcase or viscera of any animal which to his knowledge has been slaughtered elsewhere than in abattoir and has not already been inspected in accordance with these Regulations, shall forthwith infonn the meat Inspector who, on being so infonned, shall take steps to have the same inspected in accordance with these Regulation. 18. (1) All carcase lymph nodes and organs shall be examined in detail in carcases derived fran animals marked "SUSPECT" during ante-rrortern inspection and in carcases derived fran and emergency slaUghter. ( 2) No carcase derived fran an animal judged "SUSPECT" during ante-rrortern inspection or slaughtered in emergency shall be passed for human consunption unless it has been proved by bacteriological examination to be free fran organisms causing meat-borne diseases or any other diseases and conditions established during ante-rrortern and post rrortern inspection and listed under Part IV of the Third Schedule to these Regulations. (3) Carcases fran which sanples have been taken for bacteriological exanination shall be "RETAINED" under lock and key until a final decision is reached. 211 Detailed bacteriological exanination Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) C.N. No. 86 (contd.) carcase to be exanined oarplete Backbleeding Evidence of disease Restriction 00 rarvval of carcase or part thereof fran abattoir Detention and seizure 19. (1) No carcase shall be inspected unless the whole carcase with all organs and viscera, is presented together for inspection. (2) Any carcase sutmitted for inspection with any of the glands rerroved or the pleura or peritoneun stripped shall be condamed. 20. No serous manbrane shall be stripped except by or under the direction of a meat Inspector. Provided that where in a case of "backbleeding" inmediate stripping is necessary to preserve the marketability of the carcase, the manbranes may be partially stripped provided that they shall not be entirely detached fran the carcase until it has been examined by a meat Inspector. 21. No person except with the pennission of a meat Inspector shall, prior to the inspection of any carcase being carpleted, rffilOve any serous manbranes or any other part of the caresser or rrodify or obliterate any evidence of disease in the carcase or organ by washing, scrapping, trinming, stripping or otherwise treating the carcase, or raoove any mark or identification fran the carcase, head or viscera until the meat Inspector has carpleted his inspection and given his decision. 22. (1) No person shall raoove any carcase or part thereof fran any abattoir unless such carcase or part thereof has i::Jeen inspected by a meat Inspector. ( 2) Such raooval made in accordance with paragraph (2) of this regulation shall have the consent of and be in accordance with instructions of a meat Inspector. 23. (1) Where a meat Inspector detains a carcase or part thereof he shall mark or label such carcase or part thereof in a conspicuous manner with the word "detained". ( 2) Where an authorized officer seizes a carcase or viscera 212 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.} or part thereof under the power conferred by section 22 ( 1) of the Act he shall cut it deeply with a knife throughout its substance and mark or label it in a conspicuous manner with the word "condemned". 24. (1) All detained carcases of viscera or part thereof shall be pranptly ranoved to the detention roan or space where they shall remain until inspected by a meat Inspector. ( 2) All seized carcase or viscera or parts thereof shall be placed in special trucks and rEmOved to a place of disposal where they shall be disposed by a) incineration b) being buried, after being rendered oor.oxioua, or c) processing to make product other than for human consumption in the discretion of the meat Inspector provided that, where a carcase or viscera has been seized by reason only that it is infected with cysticercus bovis it may, not-withstanding the provisions of this regulation be treated in accordance with the provisions of Part VII of the nrird Schedule. 25. (1) Carcases, heads, organs and viscera which as a result of ante-rrortan and poat-nor-v n inspection are passed as fit for human consumption withou~ further restrictions shall be appropriately branded. ( 2) Any meat, heads, organs and viscera which require treatment by heat or freezing to render than fit for In.man consumption shall be suitably branded and kept under supervision of a meat Inspector until the necessary treatment has been concluded and the carcase can be passed as fit for hunan consumption. (3) (i) All foetuses; or ( ii) All carcases, parts of carcases, organs and viscera which as a result of ante- and post-roortan inspection are found to be unfit for human consumption, shall be held securely to the satisfaction of the meat Inspector 213 separation am disposal Branding of carcase Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) until they are branded, stained, rendered, denatured or otherwise destroyed so excluding than frrm human food purposes. Anthrax Injured or nnribund animals Pig carcases am. other carcases dressed wi.th hide on 26. Notwithstanding the provisions of regulation 26, where a carcase which in the opinion of a meat Inspector shows lesions of anthrax has been seized: ( 1) The carcase and all other parts of the animal including the hide, hooves, horns, viscera, intestinal contents, fat and blood shall immediately be incinerated or buried in quick lime not less than six feet below the level of the ground. ( 2) The stand where the animal was slaughtered and any other place which is the opinion of the meat Inspector requires to be disinfected shall be washed down with water and disinfected with 2% solution of caustic soda, or 4% solution of sodium carbonate or 5% lysol or 10% dettol or flam with the hot flame of a blow lamp or other such instrunent. ( 3) All knives, hooks, chains and other instrunents which have been in contact with the animal at the tim:! of or since slaughter shall be disinfected by boiling in water at 85"C for not less than twenty minutes. ( 4) All ropes for securing the animal or carcase shall be burned. 27. Where an injured or rroribund animal is admitted to or found in an abattoir, the occupier of the abattoir shall without delay notify a meat Inspector or if there is none a meat Inspector. 28. (1) All pig carcases shall tv=' t-hc;YGghly washed and cleaned and all hair and hooves ranoved before any incision is made for the purpose of evisceration or inspection. 214 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N No. 86 (contd.) ( 2 j \..11ere the cercase of any animal other:' than a PJ..9 l.S to be dressed 1rl:ttt;, the skin or hide left on the requirements of subsection (1) of this regulation shall apply. No per-son, other than a meat InspeCt01:' shall attach tx remove frxm any animals, carcase or meat or alter or cause to be attached to or raTnVed fran, the alteration of any tags, token m.' mark used in the process of inspection. Restricti.oo to attache or rE!IID'lIe tags, token or made: fran animal, meat or carcase Any person who coct.ravenes any of these Regulations, 0:[' who ~ty fails to ccmply WLt:h any notice or prohibition under these Regulations, shall be liable to a fine not exceedinq fifty thousand shillings or to irrprisonrr:'~nt fot. a term not exceed.inq three years or to both such fine and impris()r~nt" FIRST SCHEDJLE ~- . . (Reg...dation 2) LIST OF EXPORT SLAUGHTERHOOSE"'; Tanganyika Packers Lt.d , , . ('S Salaffil Tanganyika Packers Ltd •• - ~'lbeya Tanganyika Packers [,;:d., - Shinya.ns,jc: Kongwa Abattoir - Mpwapwa Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) FEES ro BE CHARGED: 1) Fbr inspection of animals to be slaughered (anterrortem inspection) 2) Fbr slaUghter of animals at an abattoir 3) For Inspection of carcase 4\ ~or dressing and/or drying of hides and skins at an abattoir 5) Fbr inspection of vehicles intended for the conveyance of meat or meat products SEXXH> sam:xJLE (Regulation 5) Fees Cattle other than a cal!: under 6 rronths old. 300/= Set by local authorities 200/= Set by local authorities Set by local authorities 216 Pig other than a sacking pig 150/= 100/= Sheep, goat, calf under 6 rronths or sacking pig 100/= 50/= carried out (if possible) on the Arrple light must; be available for the Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) Inspection Procedure and Duties of meat Inspector (Regulation 7) Part I -~ IRiFH:TIQf 1. All (Cattle, sheep, swine and goats) animals shall be insp=!cted ente-rrort.en at arrival in the export slaugheterhouse inmediately before slaughter except in case of anergency. 2. No animal which as entered the yards or lairages shall be zeroved therefran, whether for slaughter or otherwise, unless pennission in wr~ting has been granted by the meat Inspector. 3. The ante-rror-tem inspection shall be unloading ranp and in the lairages. inspection. 4. During the inspection the following details shall be noted: a) disease syrrptxms which may influence the general health of "he animal or depreciate the meat: b) The presence of notifiable infectious disease or symptrms whch may suggest that such disease is developing: c) Species, sex, colour, age, behaviour and body tanperature. 5. In particular attention shall be paid to the following: a) (condition) state of nutrition: b) manner' of standing and walking: c) reaction to environment: d) hide, skin and hair: e) digestive system (lips, mouth, anus, rumination, quality of faecee and appetite) : f ) vulva, vagina and mcmnary gland: g) respiratory system (nasal openings and respiration). 6. Every animal suspected on ante-IIDrtem inspection shall be set part and tagged "SUSPEC!'ED" and slaughtered either in the casuality block or when the killing of the normal animals has been carried out. 7. Any inspecting officer carrying out arrte-rror-tem inspection shall notify in writing the officer incharge or the inspecting officers (on the killing floors) conducting post-IIDrtem inspection of the reason why the animals have been classed as "SUSPECrED". 217 Food (Control o/Quality) (Slaughterhuuses, Slaughtering and lmpeetion ofMeat) C.N. No. 86 (contd.) 8. Any animal showing on ente-rrortem inspection a disease or condition triat would necessitate condemnation of the carcase on poat-rrortern Lnspect ion shall be tagged "QXlIDEM-lED". 9. Any swine having a temperature of 106°F of higher and any cattle, sheep or goats having a tmperature of l05 cP of h.igher shall be marked "CXl'JDEMNED". In case of doubt AS to the cause of the high temperature, o:c when fOL ut:.:c,r reasons such action appears warranted, dny such animals may oe held foI' C reasonable t:i.rre, under the supervision of an inspecting officer, ftrrtrier observation and taking of temperature before final disposition of such animals is det€onined. 10. Animals tagged. "CX1'IDEM-lED" shall, if not already dead, be killed in the post-lOOrtem roan only, and shaH not; be conveyed into any department of the establishnent used for edible products. Part II - GENERALPlVIIISIOO FOR KET-KJRIH( I:NSPEX::TIOO: ORGANS AND VISCERA 1. a) All organsand viscera shall be examined as they are I:ElJDVed fran the carcase or in such circunstances as will ensure that they are the organs am viscea of the particular carcase. b) All orqars and viscera together WI til the associated lumph nodes shall be exeminedby observation and paliX'1tiotl. 2. a) The cartase shall be examined for i) (cmdition) state of nutrit ion .ii) eridence of bruising, haarorrhage" injuries or discoloration iii) efficiency of bleeding Lv ) local or general dropsy (oedema) v ) swelling or deforrrdt i.es of bones or joints, or swelling or other abnormalities in the musculature. vi) the serous membranes (pleura and peritoneun) shall be examined i.i' every case and in no case shall they be removed, nor shal.L any evidence in any other rranner before examination. b) Lymph nodes shall be exanuned by palpation and deep multiple longitudinal incisions and if required they shal.L be rerroved for detailed inspection. c) The carcase musc.Ies shall be inspected by viewing and incision. d) Blood shall be inspected for colour, clothing, staining ability and presence of foreigi: rratter. 218 Food (Control ofQualit}') (Slaughterhouses, Slaughtering and Inspection of Meat) C.N. No. 86 (contd.) e) Where a carcase is split, the sternum. ribs, vertebral and spinal cord shall be exanined. Part III -~~Cl'l FOR lU11'INE Dl5PH:TICl'l CAOCASE AN> VISCERA: 1. THE HEAD 1'l1e head including d) the palate or roof of the rrouth and the gums; and b j the Lymph no...des of the throat (restrophaI:liTIgeal suanaxillary and parotid) eha.l.L be exzmined and i) the cheek Iill!5cles shaLl be examined by d linear .inc.i.s.ion },-"'dT.allel cD the ':~Y/-\::'r." :~I.''''-- ... ii) 'I\o.u '" ,d paraJ.leJ. incisions shall be made into masseter nlUscl es on both side of the face in an upward direction to severe carpletely the parotid gland below the ear: iii) TI·JO long incisions shal.L be made into the pterigoid muscles on each s ide : Iv ) Ntmer.ous .inc.i.si.ona shall be made into the muscles on eacb side; v) The surface of the tongue shall be examined and an incisiGIl shall be made on the ventral side. 2. ABIX:MINAL CAVITY The inner and out.ar eurf'ace of the stcmach and intestines and the surface and substance of the spleen shall be examined together with the glands of the stomach dnd bowel (gastrosplenic and messenteric) and the web ( crnent.um ). b) Liver: The liver shal.L be v.Iauel.Ly inspect.ed, palpated and incised (an incision shall C'<2 made across the thin left lobe and into the thick end in case of cattle, sheep and goats). The associated glands (hepatic) shall al so be examined and, uril.ess obviously diseased, shall be incised. c) Kidneys: The Lymph glands of the kidneys (renal) and the adrenal glands shall be examined before the r.emove.L of the kidneys, thereafter the kidneys may be r'emoved and the surface examined and, if necessary, the kidney may be split by incision wid Ule substance examined. 219 Food (Control ofQuality) (Slaughterhouses, Slaughtering and InspectionofMeat) G.N. No. 86 (contd.) d) uterus and ovaries: The pluck shall be exanined in the following manner before the various organs are separated fran each other: i) Lungs The lungs shall be exanine<i by observation and palpation and if necessary may be incised at the base in order to open the branch. The associated lymph glands (bronchial and mediastinal) shall also be exanined and unless obviously diseased shall be incised. The trachea shall also be exanined and incised when necessary. ii) Heart Visual inspection of the heart after opening of pericardium and an incision into the heart muscle shall be made fran the base to the apex (further incisions shall be made if cysticerous bovis is suspected. iii) oesophagus: Careful visual and manual inspection of the oesophagus shall be made. 3. UDDER The udder shall be exanined by observation and palpation. Incisions shall be made at the base of the teats and the associated glands (supra mamnary) shall be incised. 4. TESTICLES AND PENIS The outer surface and substance of the testicles and penis and the superficial inguinal glands shall be examined. 5. SEROUS MEMBRANES The lining (serous) membranes of the chest and abdanen pleura and peritoneum) shall be examined in every case. 6. The following lymph nodes shall be examined as a matter of routine in all cases: a) Retropharyngeal (in cattle, sheeps and goats) and sutmaxillary (in pigs; b) Bronchial and mediastinal c) Hepatic d) Messenteric e) The prescapular, external and internal iliac, external inguinal supramammary, ischatic and renal lymph nodes shall be incised. 220 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) 7. MllSClJLA'IURE Visual inspection of the muse.Lea exposed during splitting of the carcase. 8. Any portion of the miscul.ature of a carcase may be incised. in the manner set out in paragraph 10 below if disease is suspected. 9. When any portion of the musculature is incised in accordance with the foregoing para. the following method shall be used: a) Th'O incisions 2. San. to 4an. apart and each of length of lOan. to 12.5an. shall be incised laterally by two similar incisions to produce a gridiron pattern. b) These incisions must; be made having due regard to the subsequent marketability of the carcase. 10. SHOULDER (TRICEPS BRAaiII) MUSCLE Three incisions shall be made into the muscles of the shoulder proximal to the below joint. 11. DIAPHRAC11 Incisions shall be made into the muscles of the diaphragn. 12. CALVES In addition to foregoing, the navel and the Joints shall be examined by observation and if neoesaary , the carsal and tarsal joints shall be in~ised; the presence, consistency and colour of the fat around the kidneys shall be noted, the skeletal lTRlScles shall be viewed to ascertain their colour and consistency; visual inspection and if necessary incision of all parts known to be prediletion sites for cysticerious bovis regardless of the age of the calf; shall be made visual inspection of viscera surface of the liver. 13. SHEEP AND GOATS The lips, gums, tongue and nasal cavities shall be examined; the prescapular superficial inguinal/supramammary and precrural lymph nodes shall be examined in detail. The lungs shall be viewed, palpated and their basic lobes incised, the liver shall be viewed and palpated and an incision shall be made into the thickest portion of the organ or across the thin left lobe, the marrma.ry glands shall be examined by observation and palpation. 14. PIGS The carcase of baconers and heavier pigs shall be split before inspection and the backbone and tail inspected; the submaxillary and retropharyngeal 221 222 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) CN. No. 86 (contd.} l}TlPh nodes shall be exposed and incised, the lips and gum shall be viewed; the tongue shall be detached fran the head bones, palpated viewed oro incised the pericardium shall be opened up and the heart visually inspected; and incised by one cut stretched fran the base to the apex the leaf fat shall be detached and the kidney exposed. The lungs shall be viewed palpated and their basic lobes incised in order to open the diaphragn; the prescapular, iliac, superficial inguinal and supranamnary lymph nodes shall be examined by palpation and if necessary incised; the gastroplenic and mesenteric lymph nodes shall be incised; incisions into shoulder muscles may be anitted. Examination for Trichinella spirallis i) One piece of muscle of about thirty gramnes shall be taken fran the thick fleshy part of the diaphragn. ii) Using scissors either four (trichuriscope) or twelve (microscope) grain sized pieces shall be cut out longitudinally to the muscle fibres as near as possible to the tendons and placed in a canpressory and examined. iii) In case salted or smoked samples shall be examined, shall first be put in boiling hot water for 20 minutes and shall be treated with two to five per cent solution sodium hydroxide irrmediately before examination. iv) In case Trichinellae are found, six new samples should be taken fran different parts of the pig and examined in the same way. v) All boars, paws and gilts which have been used for breeding. all pigs with a cold Dressed weight of more than 90kg. and every fifth pig out of every mob shall be examined. Part IV: DISFMiES AND CXH>ITICRi THAT ~RE DETAIL Bl\C'.lERIOL<XiICAL EXlIMINATIm a) sheep pox erysipelas, swine fever: or b) bone fractures (with perforation of hide or skin); external injuries (without affecting the general health); foreign body in the oesephagus (with perforation); prolapse of the uterus bladder or rectum provided slaughter has taken place irrmediately after the incident and no canplication or fever was recorded; or Food (Control ofQuality) (Slaughterhouses, Slaughtering and InspectiOJlrofMeat' G.N. No. 86 (cond.) c) delay in evisceration atter killing of rmre than 4S minutes in cattle or 30 minutes in calves, pigs, sheep and goats; or d) Presence of diffuse chronic pleuritis and peritonits. Part V: ADDITI<HU.. lNS'I'RlrI'IOO AS 'ID 'mE ACTICN 'ID BE TJ.\K.EN IN 'mE EVENl' OF CARCASE AND VISCERA RXJND 'IO BE AFFEX:::TED WIlli OR SIOIN; 'mE FOI..IafiNG LESICN>: i) Actincmycosis and actinobacilosis, generalized ii) Anaemia (if pronounced) iii) Abscesses, multiple iv) Anaplasmosis and redwater, save where the carcase is in good condition v) Blackleg or blackquater vi) Botulism vii) Bruising, general, extensive or severe, with or without gaugrene viii) Brucellosis in goats, sheep, buffaloes and pigs ix) Cystercercosis. localized and generalized (c. cellulose) x) Cystercercosis, generalized, (c. bovis) xi) Cystercercosis, localized and generalized (c. bovis) xii) Caseous lympadenitis, if the carcase is in poor condition or the lesions are either lnultiple, acute and actively progressive, or inactive but widespread. xiii) Decomposition, generalized xiv) Dropsy, generalized xv) Emaciation, pathological or in connection with dropsy xvi) Enteritis in young animals regardless of casual agent xvii) Erysipelas, acute xviii) East coast fever save where the carcase is in good condition and not feverish. xix) fever xx) foot and mouth disease xxi) Heartwater save where the carcase is in good condition and not feverish xxii) Imnaturity, unborn and stillborn carcases xxiii) Jaundice, if discoloration of the car-case is still present after 24 hours of cooling, or if the carcase is in poor condition, or 223 Food (Control of Quality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. lio. 86 tcontd.i dropsical, or if unpleasant taste or smell is noted when carrying out the boiling or frying test. xxiv) Mellanosis generalized xxv) Pericarditis, acute, septic xxvi) Peritonitis acute, septic xxvii) Odour, associated with disease or otheIwise prejudicial to health xxviii) Rinderpest xxix) Rabies xxx) Tetanus xxxi) Pneuronii', septic, gangrenous or any fo:rm of acute pneuoonia xxxii) Transit fever acute stage xxxiii) Swine erysipelas, acute xxxiv) SWine fever xxxV) Sarcocyst, if generalized in the musculature and visible xxxvi) Rickets with malnutrition xxxvii) Trichinosis xxxviii) 'IUnour I m....il.tiple in musculature and malignant tunours xxxix) Uraemia xl) Generalized Tuberculosis xli) Septiceamiasis xlii) Pyaemia xliii) Toxaemia xliv) Umbilical infection with systematic involved xlv) Encephalitis and meningitis, acute xlvi) Brain abscess due to pyaemic condition xlvii) Verrucose endocarditis with disturbance in lungs or live recent infiltration, general debility, etc. xlviii) Multiple pulmonary abscesses xlix) Enteritis, septic, crupons, dipthecic or haenorhagic 1) Abscess of the liver embolic abscesses associated with recent unbilical infections, traumatic abscesses in the spleen, etc. li) Nephritis (incltrling parasitic nephritis) accanpanied by odour of urine, uremia, hydraemia; colinephritis cuppurative or embolic. 224 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeal) G.N. No. 86 (contd.i lii) Pyelonephritis (in cattle) with uraania liii) Cystitis, exudative form accanpaned with fever, odour of uring or urigenenous pyelonephritis. liv) Rapture of urinary bladder or urethra in cases or urinogenous peritonisis, odour of uring, or urinary cellulitis. Lv) Prolapse, torsion, rapture of the uterus acccnpanted by fever or peritonitis. lvi) Fracture, infected arxl accanpanied by symptars indicating generalized infections. lvii) Osteanyelitis, gangrenous or euppurative, accanpanied by metastatis lviii) Burns, accanpanied by extensive oedema, fever or other symptans .lxi) Arthritis including tandinitis, acute infections lx) Infected wound accanpanied by extensive fever, metastatis or sepsis lxi) Erythema and acute dermatitis accanpanied by fever or other general symptans. lxii) Psoropticiscab in sheep with superative process in the skin lxiii) Toxoplasmosis, acute lxiv) Besonoitacis, generalized lxv) Braxy lxvi) Salmonellosis in septicaanic or clearly diagnosable form lxvii) Listeriosis !xviii) Haemorrhagic septicaania (Pastenurella mul tocida) lxix) Calf diphthenia (Necrobacillosis), generalized lxx) Q-fever, clinical menifestation lxxi) Vescular exanthema of swine lxxii) Blue tongue, acute lxxiii) Rift valley fever, clinically affected 225 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) lxxiv) Tick paralysis lxxv) Antibioi.:k or chemotherapentic residues detected. lxxvi) Mcitis or chronic mycotoxicosis detectable clininically or rrorphologically at ante-rrortem or JX)st-rrortem inspection. lxxvii) Nairobi sheep disease lxxviii) LeptospIrosis Lxx ix ) Leukos is lxxx) Mamnitis, acute, septic lxxxi) lVlalignant catarrh if in a febrile state lxxxii) Metritis acute, septic xxxiii) Naval ill Lxxx.i.v ) Paratyphus in pigs lxxxv) Pig paralysis lxxxvi) PartUrIent paresis; Cdr-case judged. according to its merit lxxxvii) Pf.euri.sv acute, diffuse septic Lxxxv.ii i ) Peritonitis ecute , septic Lxxxix ) Pericarditis acute, Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 [conid.) 2. Blood shall be unfit for hunan consunption M'len: (i) (ii) (iii) the carcase and organs are condanned: or the carcase or organs are found to be .aff'ect.ed with any infectious disease: or it is contcminated by stanach contents or other extraneous matter. 3. lin organ or part of a carcase shall be condanned and shall be unfit for human consunption if affected with or showing lessionsof the following disease conditions: (i) (ii) (iii) (iv) (v) (vi) (vii) (viii) ( ix) tuberculosis; sarcocystosis: the affected muscles only shall be condanned provided the infestation is localized and the meat nonnal; liverfluke, tapeworm cysts, roundwonns, tapeworms, etc. provided that the affected parts shall not be rejected when the lesions are slight and not nunerous and that adequate trinming can be carried out. ectoparasites, tapeworm infection; provided that the affected parts shall not be rejected when the lesions are slight and not nunerous and the part is not changed in structure or appearance and that the carcase is in good condition and adequate trinming can be carried out, abscesses, abrasions, bruises, turoours, etc. provided that the affected parts together with the surrounding tissues shall be raroved if the lesions are localized or encapsulated and the regional lymph nodes or the general systan does not show lesions indicating tpread or secondary infection. pleuro-pneunonia: the lungs and pleura shall be condemnedj actinomycosis and actinobacillosis; the affected parts and the corresponding lymph nodes shall be condanned; inflanmation, the diseased part only shall be condanned if the area is small and localized and the regional lymph nodes or general systan i q not involved; rnakforrnat.Lons r the affected parts shall be condanned; 227 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) (x) diamond skin lesions, the whole skin shall be stipped and condemned and haerrorrhages in the fat shall be trimned and condemned; (xi) degeneration: the affected organ shall be condemned. The whole carcase shall be condemned in case degeneration of the ham end back muscles show advanced and extensive degeneration. (xii) pigmentation, calcification, infiltration, baemorrhagic or·watery, the affected parts shall be condemned. (xiii) contamination; the contaminated part together with the surrounding tissues shall be condemned; (xiv) decanposition superficial, moulds superficial, maggots etc. the affected pcn-t together with the surrounding tissues shall be condemned; (xv) arthritis; the affected part shall be condemned. 4. All lungs of pigs which have been sutmerged in scalding tank shall be condemned. 5. Lactating mamnary glands and diseased mcmnary glands of cattle, sheep, pigs and goats shall be ranoved without opening the milk ducts or sinuses. If pus or the objectionable material comes in contact with the carcase the parts of the carcase thus contarninated shall be ranoved and condemned. 6. All cases of disease which are notifiable under the Animal Diseases Ordinance must be reported to the nearest Veterinary Office. Part VI - ADDITI<JIIAL ~<H) AS 'IO '!HE METJI)[) OF INSPEX:l'Ia.r FOR E\,.'IIECE OF 'IUBERClJIa>IS 1. All organs and viscera and the associated lymph nodes shall be exemi.ned for evidence of tuberculosis both in the substance and in the covering meroranes (capsules]. The existence of tuberculosis in the lyrrph nodes of any organ srrall be accepted as evidence of the disease in the organ. 228 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.} 2. The carcase I yrrpn nodes shall be examined in accordance ',vith the following .instructions [the lymph node in every case being exposed before examination and incision]: (a) When visible evidence of tuberculosis is found in carcase, organs or viscera, those lymph nodes which, having regard to such visible evidence, are least likely to be infected shall be examined first ego if evidence of tuberculosis is found in the pleura, the lymph nodes of the hindquarters shall be examined before those of the forequarters. (b) If a tuberculosis lesion or abscess is found in any carcase lymph node, all the carcase lymph nodes shall be examined. (c) If evidence of tuberculosis is found on a serous membrane [pleura or peritoneun[ all the carcase lymph nodes shall be examined. (d) If the thoracic lymph nodes [retropharyngeal sul::rnaxillary or parotid] are affected with tuber-culosis, the cer,rical, prepectoral and prescapular lymph nodes shall be examined. (e) If the bronchial or mediastinal lymph nodes are affected with tuberculosis, the prepectoral, supr'as te.rnal., prescapular, intercostal and xiphoid Lymph nodes shal.L be examined. (f) If the liver of associated lymph nodes [hepatic] are affected with tuberculosis, all the carcase lymph nodes shall be examined. (g) If the bowel lymph nodes [mesenteric] are affected with tuberculosis, the superficial inguinal [or supramarrmary], the lumber, renal, iliac and precrural lylllph nodes shall be examined. (h) It the UC.,'TUS -[:3 affect.eD with tuberculosis, the iliac, sacral. lumber and precruraj lymph nodes shall be exorruned, (i) If the peni.s or the testicles are affected with tuberculosis the super Li.ci.eL Lnquinal., iliac, sacral popliteal and prescrural lymph nodes shall be examined, 229 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) (j) If tuberculosis lesions are found in the bones, joints, limb or the spinal cord, all the carcase lymph nodes shall be examined. (k) If the submaxillary lymph n(~es in a pig is affected with tuberculosis, the carcase shall be split and all the carcase lymph nodes shall be examined. ( I) The carcase of a pig in which lesions of tuberculosis are found in any degree, shall be split, and the bones of the vertebrae examined and all the carcase lymph nodes shall be examined. (m) An organ shall be condemned when tuberculosis exists in its capsule or in its substance or in the associated lymph nodes. (n) The head including the tongue, shall be condemned when: (a) The retropharyngeal, parotid and subnaxillary lymph nodes or any two of these are infected: (b) The retropharyngeal, lymph nodes alone in cattle, sheep and goats or the submaxillary lymph nodes alone in pigs is affected, unless the lesions are small, inactive and calcareous and the lymph node is not enlarged, in which case 'the head shall be passed after raroval of the lymph node, the base of the tongue and the pharynx with the structure in their inmediate neighbourhood.. ( 0 ) The entire carcase .00 all the organs and viscera shall be seized when the following conditions are found: (a) Tuberculosis with Emaciation: or (b) Generalized tuberculosis In determining whether the disease is generalized, jUdgment shall be based on the sun of the evidence of 'the disease throughout the entire carcase and viscera. 230 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) Ci.N. No. 86 (contd.} The following shall be accepted as evidence of this condition: (i) Miliary tuberculosis of both lungs with any evidence of tuberculosis, elsewhere. (ii) Where there is multiple and widespread infection of the carcase lymph nodes. (iii) Where lesions are multiple, and acute actively progressive. (iv) Where there are diffuse active lesions of both serous membranes [pleura and peritoneun] and any of the carcase lymph nodes are enlarged or contain visible tuberculosis lesions. (v) Where in addition to the presence of tuberculous lesions in the respiratory and digestive tracts, there are also lesions present in the subtance of any two of the following: spleen, kidney, udder, uterus, ovary testicles brain, and spinal cord or their membranes. (vi) Congenital tuberculosis in calves. (p) All cases of tuberculosis not included in the para. rn, n & 0 above shall be regarded and treated as localized lesions and the parts containing the lesions and contigious there to shall be condemned, The lint:> or rtIIlP3 shall be condemned only where lesions exist in the prescapular or bronchial glands. (q) If any portion of a carcase or viscera becanes contaminated by tuberculosis material, it shall be treated as if it were a case of localized toberculosis. 231 Food (Control ofQualify) (Slaughterhouses. Slaughtering and lnspecfion ofMear) G. N. No. 86 tcontd.t Part VII - AlDITICN\L ThE'I"RI£IT<N:i lIS 'ID '!HE ME'lHD OF E:X1\MINATI~ AM> 1Cl'I~ 'ID BE TAKEN IN '!HE bVENI' OF ~IE.'«:E O!< ~rn W!~ CYSTICEIO.IS OOIfIS 1. Every meat inspector shall make the following additional examination thereof: Head Tongue Pluck stcmach and "Intestines Carcase Inspection L":isions into the inner and outer muscles of the jaw. Inspection of surface and incisions into the muscles of attachment and tongue proper. Inspection incisions of heart, liver and oesophagus. Examination of outer surface of stcmacl\ and intestines. The following inspection incisions shall be made into each side of the carcase: ( i) muscles of shoulder behind the elbow, three incision. (ii) chuck [by which is meant the muscles of the sternal aspect of the thoracic cavity] one incision. (iii) (iv) (v) (vi) (vii) brisket; - one incision. fillet - one longitudinal incision. muscular diaphrugtl - two incision. each rump t\\D incision. the Larqe muscular surface exposed by splitting the carcase shall be exemiried and three irv"i:Jions made into the pillars of the 232 Food (COnfroi ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.i 2. Every carcase found to be infected with cysticercus bovis shall together with the viscera be seized and destroyed, otherwise judged conditionally fit for hunan consurption under the following conditions: (a) any carcase showing one to five cysts shall be retained for a minirnun of ten days in a tanperature not above minus ten degress centigrade or sterilized by meat treatment through steaming, or boiling in the following manner: ( i) steaming .- which entails heating by stean under a pressure of not less than seven pounds per square inch for a period of not less than one hour; ( ii ) boiling which entails heating in a closed or open vat at a temperature of not less than 77°C for a period of not less than 212 hours. ( iii) all the heat treatment outlined above shall be carried out during regular working hours under direct supervision of meat Inspector. (b) any carcase showing six to twenty cysts shall be detained and treated in accordance with sub para. (a) of this para, but released conditionally as contract meat only, meaning that the meat can only be sold to specified users or retailers. (c) any carcase of which the head, or tongue or thoratic abdaninal viscera, are infected with one or more cysts shall be detained and treated and released in accordance with sub-para (a) of this paragraph. (d) Any carcase showing more that twenty cysts shall be considered as generalized and shall be condemned. Duties of Meat In5p(."C1:or 1. All regulations regarding hygiene and sanitation set forth in these Schedules shall whenever applicable be observed by meat Inspector. 233 Food (ControlofQuality) (Slaughterhouses, Slaughtering andInspectionofMeat) G.N. No. 86 (contd.) 2. Every meat Inspector shall possess at least t\\'O knives, Wich shall be kept in clean condition: and knives Wich are soiled by diseased matter shall not be used until they have been properly cleaned and disinfected. 3. Every meat Inspector shall incise all the organs and parts of a carcase, as provided herein: and if the routine incisions are not sufficient to reach a diagnosis the meat Inspector may include other parts or danand the cutting up of the carcase. 4. When incising diseased parts, every meat inspector shall avoid contcm:i.nating the healthy parts of the earcase or organs, and the floor and other parts or the pranises. 5. Any carcase, organ or part detained for further inspectial or bacteriological exani.nation shall be marked by the meat Inspector with a label stating "DETAINED". 6. '1tle carcase organ or part marked "DETAINED" shall be rerooved to a detention l:OCI1I, where it shall remain until a final decision has been reached. 7. 'ft1e identity of every such detained carcase, organ or part shall be maintained until the final inspection has been carpleted. 8. Where a slaughtered animal is found by the meat Inspector to be free fran disease or ather conditions Wich may be injurioos to the consuners of the meat, well nourished and in sound and wholesane condition, the earcase shall be passed as fit for hunan OOllSUI"Ption, and shall be stcuped by the inspecting officer with the official mark of awroval. 9. '1tle official mark of awroval shall consist of either an ink brand, buming brand or like device using such ink, design or size as the Ccmnission may require. 'ft1e stc:l1pS shall be placed on such parts of the earcase, organs and parts as the Ccmnissi.on mi:ty require. 10. Each meat Inspector shall be given a nurtler. Every meat Inspector shall, when col'¥iuct:ing final inspectioo, sUllp every carcase 00 both sides with an 234 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) inspection mark: every meat Inspector is personally responsible that the stcnp with his individual nunber is kept under lock when not in use'. FIFlH samxJLE ~t and Inst:nm!nts for s.J.a4tt:erlnJse lRiE9Uatial 3) 1. A slaughterhouse shall be located in an area which is reasonably free fran objectionable odours, srroke and dust. Adequate dust proof access-ways connecting the slaughterhouse with public roads shall be available. The slaughterhouse must be carpletely separated fran any other building used for industrial, cannercial, agricultural, residential or other purposes. 2. If a retail business is carried on within the official prenises of a slaughterhouse, custaners shall have access only to the roans where such business is conducted and shall be exluded fran the rest of the slaughterhouse. 3. The following minirm.m requirarents shall be maintained in the construction of a slaughterhouse: (a) properly built lairages capable of holding one and a half days maxirm.m slaughter should be erected not less than ten rretres fran the slaughterhouse and be equipped with adequate facilities for suspect animals: (b) separate roan for the stunning and bleeding of animals with arrangements for bleeding the animals in a hanging position. (c) slaughterhall with facilities for flaying on the rail and evisceration, trinming, inspection, etc. with the animals in a hanging position. 235 Food (Controlo/Quality) (Slaughterhouses, Slaughtering and Insp'ection 0/Meat) G.N. No. 86 (contd.) (d) chill-rocms or freezers of adequate size for the purposes of the designated slaughterhouse; (e) distribution roan of adequate size; ( f) separate roan for the cleaning and treat:rrent of intestines ani stanachs; (g) separate roan for the storage, disposal and treatment of inedible; (h) separate roan for the storage, disposal ani treatment of inedible and condenned animals, carcase and neat; (i) material used shall be impervious, easily cleaned and resistant to wear ani corrosion; (j) floors shall be constructed of dense, acid resistant, water-proof concrete ani have a lllOOd float finish; (k) walls shall be constnJcted so that they are srooth and flat and made of srooth-surface Portland Cement Plaster or other non-toxic, non absorbent material applied to a suitable base, walls should be provided with sanitary bumpers to prevent danage by movabl,e and other equipnent; (1) ceilings. shall be of good height and, as far as structural conditions pennit, be smooth and flat and be constructed of Portland Cement Plaster or other acceptable impervious material. If the ceiling has exposed mists, these must be at least 60 centimetres on centre and be designed so that they are easy to keep clean; (m) coves with sufficient radi to praoote good sanitation shall be installed at the juncture of floors and walls in all rocms; (n) window-sills shall be at least 150 centimetres wide fran the floor ani be sloped 45 degrees; 236 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) (0) doonrays, must be at least 150 centimetres wide and. the doors must be made of nISt-resistant metal having tight soldered or welded seans. Door jarbs shall be covered with nISt-resistant metal; (p) all windows, doorways and other openings that would admit insects shall be equipped with effective insect and rodent screens; (q) the buildings shall be sufficiently rodent-proofed; (r) dressed timber shall be used for all exposed interior wood work, and it shall be painted with a good non-toxic oil or plastic base paint, treated with linseed oil or with a clean wood sealer; (s) all parts of floors where wet operations are conducted shall be well drained, with at least one drainage inlet provided for each 35 square metres of floor space. The inlets shall be placed under the dressing rails if necessary in conjuction with drainage valleys, not less than 7.5 centimetres wide, with a slope of the floor towards the drainage valleys or inlets of at least 2.5 on centimetres per metre; ( t) drains for pauch and stanach contents shall be at least 20 centimetres in diametre: (u) the waste disposal systan must be of adequate size and canply with general and local regulations; (v) arrangenent for the safe disposal of pauch contents, lairage manure, blood and condanned carcases and meat must be made and drawings and specifications must indicate b:>w this will be accooplished. 4. Drawings and specifications for construction and alteration of slaughterhouses shall be furnished to the cxmnission for approval in advance of application for designation of ~ slaughterhouse. The drawings shall be carplete with specifications and. consist of floor plans sb:>wing the location of features such as principal pieces of equipnent, floor drains, principal drainage lines, hand-washing basins and rose connections. 237 Food (Control ofQuality ) (Slaughterhouses, Slaughtering and Inspection ofMeat) C.N. No. 86 (contd.) They shall further show roof plans elevations, showing such features as principal pieces of equipnent, heights of ceilings, rails and character of floors and ceilings. Further shall be sutrnitted a plot plan showing such features as the limits of the slaughterhouse premises, locations in outline of buildings on the premises, cardial points of the canpass and railways serving the slaughterhouse, all properly drawn in scale. With the drawings shall be sul:rnitted a plan of the proposal functioning of the slaughterhouse indicating such feature as estimated throughout, capacity and quality of water supply, power and heating arrangements, storage, chilling and freezing capacity, drainage and sewage systan for disposal of inedible and condanned carcases and meat. 5. Each slaughterhouse shall provide the following anenities: (a) an anple - minimun 1,500litres per head of livestock of potable water with conveniently placed outlets: (b) an arple supply of hot water at not less than 85 0C shall be furnished and used for the cleaning of equipnent, floor and the like, which are subject to contanination by the dressing of diseased carcase: (c) sufficient natural and abundant artificial light [Not less than 500 lux] at all places for proper conduct of the work. 6. Adequate sanitary facilities and acccmrodation shall be furnished by every slaughterhouse, specifically required are the following: (a) dressing roans, toilet roans and urinals in sufficient nunbers, arple in size and conveniently located: (b) rrodern lavatoty acccmrodations with hot and cold wate;-, soap and towels or other equipnent for drying hands and their use shall be supervised: 238 Food (ControlofQuality) (Slaughterhouses, Slaughtering andInspectionofMeat) G.N. No. 86 (contd.) (c) toilet roc:m; am urinals shall have separate drainage: (d) properly located facilities for cleansing and disinfecting utensils and hands of personal handling carcases and meat. 7. Equ.ipnent am utensils used for preparing, processing or otherwise handling carcases am meat shall be of such material as will make than easily cleaned, am disinfected am shall, except for chopping blocks and handles of utensils, be made of metal or other durable material: 8. A sufficient nunber of suitable receptacles, if necessazy with close-fitting covers, shall be furnished for collection or rem::>val fran the slaughterhouse of blood, offals, stanachs anq intestines am for rem::>val of garbage, filth am refuse. 9. SUitable am sufficient barxlages, dressing, including water-proOf dressing, am antiseptic shall be provided am maintained for first-aid treatment in every slaughterhouse premises, in a readily accessible position for use of persons engaged in the slaughterhouse. FlFJH SCHIDJLE Part II: 1. 1ldeqJate am well-equipped areas reserved for the exlusive of the inspecting officers shall be provided. 2. No slaughterhouse shall be operated except under the supervision of an inspecting officer. 3. No carcase or meat shall be rerooved fran a slaughterhouse until after due notice has been given to the meat Inspector. 239 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) c.s. No. 86 (contd.) 4. The following facilities, equipnent, and conditions and such others as may be essential to efficient conduct of inspection and maintenance of sanitaIy conditions shall be provided by each slaughterhouse: (a) Satisfactory lairages, equipnent and assistants for conducting ante rrortem inspection and for separating and holding apart fran passed animals those marked "SUSPECT" and "CCt'IDEMNED". (b) Sufficient natural and abundant artificial lighting in all places and at such times of the day when natural light may not be adequate for proper conduct of inspection. (c) Racks, receptacles or other suitable devices for retaining such parts as the head, tongue, tail, thymus gland viscera and all parts and blood until after the post-rrortem inspection is canpleted in order that they may be accurately indentified in case of condemnation of the carcase. (d) Tables, benches or the equipnent on which inspection is perfonned of such design, material and construction as to enable inspecting officers to conduct their inspection in a ready, efficient and hygienic manner. (e) watertight receptacles for holding and handling condemned carcases and parts, so constructed as to be easily cleaned such receptacles to be marked in conspicious lettering with the word "caoJDEMNED" in letters not less than 5 centimetres high and shall, if so required, be equipped with faca.Li.t iea for locking or sealing. (f) A separate roan or special open place, to be known as "final inspection place", for final inspection of detained carcases. This place shall be adequate in size and so constructed and situated as to prevent carcases passed for human food from being contaminated by contact with detained or condemned carcases. 240 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.i SDrnI SCHmJLE (Regulation 6) DETAILS OF REa)RDS Details of Records to be kept at abattoir: 1. Nunber of various species and classes of arumal.s slaughtered 2. Number of various species and classes of animals inspected. 3. Nunber of entire carcases of various species and classes condanned with all .the organs and the disease for which they are condanned. 4. Nunber of various species and classes of animals condemned partially and of organs condanned, the disease for which they are condanned and the names of portions and organs condanned. 5. The weight of meat condemned, 6. Methcx:l of disposal of condanned carcase, meat or organs L,e, \'/ether by burning, burial. processing in digesters or meters, sterilization, sale or otherwise. 241 Food (Control ofQuality) (Slaughterhouses, Slaughtering and Inspection ofMeat) G.N. No. 86 (contd.) 42 '!HE UNITED REPUBLIC OF TANZANIA National Food Control Coomission CERTIFICATE FOR SEIZURE/CONDEMNATIOO* OF CARCASES 9F SLAUGIITERED ANIMALS OR PARTS '!HEREOF (Section 23 of Food (Control of Quality) Act 1978) Date•••••••••••••••••••••• ...................................... (Name and address of OWner of carcase) You are hereby notified that the following carcase/part thereof/organ* descr.ibed as . identifieci by ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• said to have originated. at •••••••••••••••••••••••••••~••••••••••••••••••••••••• and sald to 'be owneci by ••••••••••••••••••••••••••••••••••••••••••••••••••••••• is seized!condemned pending disposal. This action has been taken because of the following observations •••••••••••••••••••••••••••••••••••••••••••••••••••• This carcases or parts thereof is restricted for sale, removal or to be death with in any manner without the written pennission fran a meat inspector. Name and Signature of •••••••••••••••••••••••• • ••••••••••••••••••••••••• recipient of above notice Name and SiQIlature of •••••••••••••••••••••••.• • ••••••••••••••••••••••••• Meat inspector *Delete whichever is inapplicable Dar es Salaan ..................... 1993 242 A.M. MAY.AGILA Minister for Health