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Regulations for Meat Inspection

Regulations for Meat Inspection

Chapter 1 General provisions

Article 1

This set of Regulations for Meat Inspection is formulated pursuant to Paragraph 2 of Article 29 of the Animal Industry Act (hereinafter the Act) .

Article 2

Meat inspection includes ante-mortem, post-mortem and other inspection tasks on livestock and poultry inside the slaughterhouse.

Article 3

Terms used in this set of Regulations are defined as follows:

1. Veterinary meat inspector: a veterinarian performing meat inspection in accordance with Paragraph 3 of Article 29 of the Act.

2. Veterinarian in charge: a veterinarian – selected and retained by the central competent authority or an agency on its behalf – stationed at a slaughterhouse to supervise meat inspectors.

3. Meat inspector assistant: personnel assisting ante-mortem, post-mortem and other inspection tasks under the supervision of veterinary meat inspectors.

4. Carcass: the body of a livestock/poultry animal after exsanguination and evisceration or cut-up parts thereof.

5. Viscera: internal organs in the chest, abdominal and pelvis cavities of a livestock/poultry animal.

6. Suspected animal: a livestock or poultry animal deemed in need of further examination upon ante-mortem inspection in accordance with this set of Regulations.

7. Pass: a decision made by a veterinary meat inspector on (A) a livestock/poultry animal deemed fit for slaughter upon ante-mortem inspection, or (B) carcass or viscera deemed to be fit for human consumption upon post-mortem inspection.

8. Fail: a decision made by a veterinary meat inspector on (A) a livestock or poultry animal deemed unfit for slaughter upon ante-mortem inspection, or (B) carcass or viscera deemed inedible upon post-mortem inspection.

9. Detention: an instruction given to the slaughterhouse by a veterinary meat inspector to send the carcass/viscera to a designated place for closer examination, testing or other process before a decision is made.

10. Passed for cooking: a decision made by a veterinary meat inspector on carcass/viscera deemed to be fit for human consumption only after prescribed cooking.

11. Passed for freezing: a decision made by a veterinary meat inspector on animal carcass/viscera deemed to be fit for human consumption only after prescribed freezing.

Article 3-1

3-1.1 Ten days before scheduled initial operation (after obtaining the registration certificate) or resumption of operation, the slaughterhouse owner shall submit an application – along with the following documents – to the central competent authority for on-site meat inspection pursuant to Paragraph 2 of Article 29 of the Act:

1. Proof of the company/business registration,

2. Photocopy of the slaughterhouse’s registration certificate, and

3. Other documents specified by the central competent authority.

3-1.2 A slaughterhouse that is applying for a trial-run inspection in the registration process shall send the application for both the multi-agency inspection and trial-run meat inspection to the central competent authority via the local competent agency (at a special municipality, city or county) to dispatch personnel for such meat inspection.

Article 3-2

3-2.1 By the tenth day of each month (if it’s a public holiday, the next business day), the slaughterhouse owner shall report to the central competent authority on actual slaughter operation hours during the previous month and scheduled hours for the next month; the central competent authority is to send personnel to conduct meat inspection accordingly.

3-2.2 At least 48 hours before a change to operation schedule (unless there is a force majeure) the slaughterhouse owner shall submit an application for timetable change to the central competent authority for approval.

3-2.3 The central competent authority is to verify the slaughterhouse’s operation schedule and dispatch meat inspection personnel accordingly.

Article 4

The slaughterhouse shall designate sufficient manpower with adequate competency to perform the following tasks under the instruction of veterinary meat inspectors:

1. Drive, move, segregate and manage the animals for ante-mortem inspection.

2. Mark/label the animal and carcass/viscera.

3. Cut open, expose or display carcass/viscera parts for inspection.

4. Remove detained carcass/viscera to a designated zone.

5. Eviscerate, trim, wash clean and disinfect the carcass/viscera.

6. Dispose of animal carcass/viscera that has been deemed “fail”.

7. Other meat inspection tasks assigned by the central competent authority.

Article 5

The slaughterhouse shall present the carcass and its corresponding viscera at the same time to the veterinary meat inspector for inspection.

Article 5-1

5-1.1 Animals of a designated species – to be announced – shall bear the mark and/or label indicating the farm of origin for ante-mortem inspection, and the owner/keeper shall submit the proof of origin in advance.

5-1.2 The designated species and the format of the proof of origin described in Section 5-1.1 are to be announced by the central competent authority.

Article 6

6.1 Animals shall have spent sufficient time in the holding area before ante-mortem inspection.

6.2 The ante-mortem inspection in Section 6.1 shall be conducted in the holding area of the slaughterhouse.

Article 7

7.1 The following animals shall be slaughtered separately, or only after all animals that have passed ante-mortem inspection have been slaughtered for the day:

7.1.1 Suspected livestock or poultry, or

7.1.2 Animals of the designated species in Section 5-1.1 without the farm-of-origin mark/label, or the proof of origin.

7.2 A “fail” decision shall be made to the carcass/viscera of the animal described in Section 7.1.2 if no proof of origin is provided within 72 hours after the animal is slaughtered.

Article 8

A “fail” decision shall be made to the carcass/viscera if its source animal or the carcass/viscera is found – after sampling test – to contain illicit residual substance or foreign objects hazardous to human health; animals from the same source – if deemed to contain the same residue by veterinary meat inspector according to the lab results – may be retuned to the owner/keeper after a release permit is signed by the veterinary meat inspector; animals not claimed shall be deemed “fail”.

Chapter Two: Ante-mortem inspection for livestock

Article 9

9.1 Livestock animals in one of the following situations may undergo emergency slaughter only at the consent of a veterinary meat inspector:

9.1.1 Severely injured from an accident and beyond rescue,

9.1.2 Difficult labor, uterine prolapse, parturient paresis or acute tympany (bloat),

9.1.3 Debilitation from t ransport stress,

9.1.4 After a surgical or obstetric operation,

9.1.5 With other non-infectious acute conditions specified by the central competent authority.

9.2 Animals to undergo emergency slaughter shall be limited to those without the kind of complications deemed hazardous to human health.

Article 10

Any livestock animal with one of the following diseases, symptoms or status shall be deemed a suspected animal to be placed in detention upon the instruction of the veterinary meat inspector:
1. Foot-and-mouth disease
2. Rabies
3. Pseudorabies
4. Vesicular stomatitis
5. Anthrax
6. Tetanus
7. Severe tuberculosis
8. Paratuberculosis
9. Severe brucellosis
10. Leptospirosis
11. Hemorrhagic septicemia
12. Shipping fever
13. Septicemic salmonellosis
14. Severe necrobacillosis.
15. Systemic or extensive actinomycosis or actinobacillosis.
16. Babesiosis.
17. Anaplasmosis.
18. Trypanosomiasis.
19. Severe bovine cysticercosis.
20. Severe echinococcosis.
21. Hog cholera or classic swine fever.
22. African swine fever.
23. Swine vesicular disease.
24. Vesicular exanthema.
25. Systemic swine erysipelas.
26. Trichinellosis.
27. Severe porcine cysticercosis.
28. Rinderpest.
29. Bovine malignant catarrhal fever
30. Bovine parainfluenza.
31. Blue tongue.
32. Gas gangrene.
33. Contagious bovine pleuropneumonia.
34. Sheep pox and goat pox.
35. Sheep scabies.
36. Severe caseous lymphadenitis of sheep and goat.
37. Equine infectious anemia.
38. Equine epidemic encephalitis.
39. Glanders.
40. Pseudoglanders.
41. Uremia.
42. Extensive myolitis.
43. Polyarthritis.
44. Malignant tumor or tumor with marked metastasis.
45. Severe jaundice.
46. Cachexia.
47. Severe anemia.
48. Toxicosis that may pose a risk to human health.
49. Severe subcutaneous hematoma or edema.
50. With non-compliant residual substance or foreign objects harmful to human health
51. Any other disease, symptom or status specified by the central competent authority.

Article 11

A livestock animal dies before slaughter or with any of the disease, symptom, status in Article 10 shall be disposed of in accordance with regulations; it must not be slaughtered for human consumption.

Chapter Three: Post-mortem inspection for livestock

Article 12

Upon post-mortem inspection, a livestock carcass/viscera deemed in need of close examination, testing or other process for further decisions shall be placed in detention.

Article 13

A carcass/viscera deemed “passed for cooking” or “passed for freezing” with either of the following diseases shall be cooked or frozen under the supervision of a veterinary meat inspector before it could be released for human consumption.

1. Moderate or mild bovine cysticercosis, porcine cysticercosis or echinococcosis.
2. Toxoplasmosis.

Article 14

Any livestock carcass/viscera deemed “fail” for any of the following reasons must not be released for human consumption:

1. Any of the diseases, pathological conditions, or status in Article 10,

2. Death before slaughter,

3. Incomplete exsanguination,

4. Fishy odor or distinctive smell on carcass,

5. Failure to eviscerate within a prescribed time after exsanguination,

6. Both the carcass and viscera contain illicit residual substance or foreign objects hazardous to human health, or

7. Other conditions specified as unfit for human consumption by the central competent authority.

Article 15

Carcass/viscera in one of the following situations shall have the affected parts trimmed off before the rest portion could be passed for human consumption; if the affected part cannot or has not been trimmed off, the entire carcass/viscera shall be deemed “fail” and must not be released for human consumption:

1. Udders, uterus or testicles infected, or with localized lesion caused, by brucellosis
2. Localized lesion caused by swine erysipelas
3. Localized necrotic lesion
4. Localized lesion originating caused by tuberculosis
5. Localized suppurative lesion caused by actinomycosis or actinobacillosis
6. Signs of listeriosis in the head
7. Deformed cheeks and nasal cavity from severe atrophic rhinitis
8. Head and viscera infected by toxoplasmosis
9. Lesion caused by parasites or tissues inseparable from parasites
10. Mastitis or lactating udder
11. Superficial, localized trauma, abscess or necrotic lesion
12. Localized arthritis
13. Localized lesion caused by footrot
14. Localized subcutaneous edema
15. Localized tumor
16. Localized abscess or trauma
17. Localized pathological change
18. Apparent deformity
19. Parts contaminated by inflammatory exudate
20. Parts severely injured or contaminated by machineries

21. Lungs with inhaled blood or large amount of foreign objects
22. Parts severely contaminated by feces or urine.
23. Local tissue clearly not bled out.
24. Local tissue or viscera injected with water.
25. Other abnormal changes of tissues or viscera.
26. Containing illicit residual substance or foreign objects hazardous t o human health

27. Parts deemed as unfit for human consumption by veterinary meat inspector.

Chapter Four: Ante-mortem inspection for poultry

Article 16

Poultry with any of the following diseases, conditions or status and deemed suspected animals shall be placed in detention under the instruction of the veterinary meat inspector:

1. Avian influenza, highly or low pathogenic subtypes (H5/H7)
2. Systemic fowl pox.
3. Systemic avian infectious bronchitis.
4. Systemic avian infectious laryngotracheitis.
5. Newcastle disease.
6. Avian lymphoid leukosis.
7. Inclusion body hepatitis.
8. Marek’s disease.
9. Psittacosis.
10. Fowl cholera.
11. Avian tuberculosis.
12. Avian colibacillosis.
13. Systemic infectious Coryza.
14. Pullorum disease.
15. Salmonellosis.
16. Staphylococcosis.
17. Listeriosis.
18. Toxemia.
19. Pyemia.
20. Septicemia.
21. Mycosis.
22. Protozoiasis.
23. Toxoplasmosis.
24. Parasitosis with systemic symptoms.
25. Systemic degeneration.
26. Gout with systemic symptoms.
27. Severe edema.
28. Severe ascites.
29. Systemic hemorrhage.
30. Systemic inflammation.
31. Muscular atrophy.
32. Neoplasm other than Marek’s disease or avian lymphoid leukosis.
33. Viscera having abnormal shape, size, texture, color or odor.
34. Abnormal body temperature caused by sunstroke or heat stroke.
35. Jaundice.
36. Trauma.
37. Toxicosis.
38. Obviously emaciated or underdeveloped.
39. Systemic reaction to biologics.
40. Containing illicit residual substance or foreign objects hazardous to human health.
41. Any other disease, symptom or status specified by the central competent authority.

Article 17

Dead poultry or poultry with any of the diseases, symptoms or status described in Article 16 shall be disposed of in accordance with relevant regulations and must not be slaughtered for human consumption.

Chapter Five: Post-mortem inspection for poultry

Article 18

Poultry carcass or viscera in any of the following situations, both the carcass and viscera shall be removed from the slaughter line and placed in detention, or deemed “fail” if not removed:

1. The viscera is missing, partially missing or not properly displayed at the inspection station where the carcass and its corresponding viscera are to arrive at the same time.

2. Upon post-mortem inspection, it is deemed necessary to have closer examination, testing or other process before a decision is made.

Article 19

Poultry carcass/viscera in one of the following situations shall be deemed “fail” and must not be released for human consumption.

1. Having one of the diseases, conditions or status described in Article 16.

2. Death before slaughter.

3. The entire body is heavily contaminated with lubricant, purulent discharge, or digestive track content.

4. Incomplete exsanguination.

5. Over-scalded.

6. Other conditions deemed unfit for human consumption by the central competent authority.

Article 20

The affected portion of the poultry carcass/viscera in one of the following conditions shall be removed before the remaining portion could be released for human consumption; if not removed, the entire carcass/viscera shall be deemed “fail” and unfit for human consumption.

1. Localized lesion caused by fowl pox.
2. Localized lesion caused by infectious bronchitis.
3. Localized lesion caused by infectious laryngotracheitis.
4. Localized lesion caused by infectious Coryza.
5. Lesion caused by protozoiasis other than toxoplasmosis.
6. Tissues with lesion caused by parasites or inseparable from parasites
7. Localized tissue degeneration.
8. Localized gout.
9. Localized edema.
10. Localized hemorrhage or congestion.
11. Localized inflammation.
12. Localized atrophy.
13. Localized neoplasm other than Marek’s disease or avian lymphoid leukosis.
14. Localized trauma.
15. Localized contamination of lubricant, purulent discharge or content of digestive tract.
16. Parts having abnormal shape, size, texture, color or odor.
17. Parts deemed inedible by the veterinary meat inspector.

Chapter Six: Disposal of carcass/viscera unfit for human consumption

Article 21

Carcasses/viscera for pharmaceutical use must not leave the premises until they are placed and sealed in a specific container (clearly marked “for pharmaceutical use”) under the supervision of the veterinary meat inspector.

Article 22

A carcass/viscera previously passed the post-mortem inspection but subsequently become rotten, spoiled, contaminated or in any other condition hazardous to human health, shall be deemed “fail”.

Article 23

23.1 The slaughterhouse shall dispose of carcass/viscera deemed “fail” by one of the following means:

23.1.1. Rendering: only upon consent of the veterinary meat inspector can it be sent to rendering plants directly or via a temporary storage.

23.1.2 Incineration or burial: only after denaturation under the supervision of the veterinary meat inspector can it be sent to an incinerator or landfill site directly or via a temporary storage.

23.1.3 Other necessary means of disposal designated by the central competent authority.

23.2 The term “denaturation” in Section 23.1 refers to a process to render a carcass/viscera inedible by cutting it up and mixing with substances specified by the central competent authority to change its appearance and nature.

23.3 Denaturation may be done – on animals having failed the ante-mortem inspection, or carcass/viscera having failed the post-mortem inspection – by injecting the substance described in Section 23.2 instead.

Article 24

For academic research or disease diagnosis, specimens from carcass/viscera deemed “fail”, parasites and fetus may leave the slaughterhouse premises only with a release permit signed by the veterinary meat inspector with the approval from central competent authority upon application filed by research institutions.

Chapter Seven: Miscellaneous

Article 25

A slaughterhouse contaminated by pathogens hazardous to human or animal health shall follow the instruction of the veterinary meat inspector to disinfect the premises in accordance with the disinfection protocol prescribed by the central competent authority.

Article 26

This set of Regulations may applymutatis mutandis to meat inspection of animals outside the scope of livestock or poultry.

Article 26-1

26-1.1 A veterinary meat inspector performing the inspection in accordance with the Act may suspend, with the acknowledgment of the veterinarian in charge, the inspection in any of the following situations:

26-1.1.1 The inspector is intimidated and under the threat of violence.

26-1.1.2 Equipment at the slaughterhouse may pose danger to human safety.

26-1.1.3 Products from the slaughter operation may be harmful to consumer health.

26-1.2 The same rules apply to a meat inspection assistant in the situation described in Section 26-1.1.

26-1.3 Suspension of meat inspection for the reason described in Section 26-1.1.1 shall be reported to the local police.

26-1.4 Meat inspection shall be resumed when the veterinary meat inspector or the veterinarian in charge has confirmed that all the situations in Section 26-1.1 have been resolved.

Article 27

27.1 The slaughterhouse shall provide information relevant to meat inspection to the veterinary meat inspectors in accordance with requirements set forth by the central competent authority, and submit monthly slaughter-related records to the central competent authority.

27.2 The contents and format of information and records in Section 27.1 are to be prescribed by the central competent authority.

Article 28

Formats of marks and/or labels for meat inspection and their application protocol are to be prescribed by the central competent authority.

Article 29

The procedure and protocol for meat inspection are to be prescribed in a meat inspection manual compiled by the central competent authority.

Article 30

This set of Regulations shall take effect from the date of promulgation.