Skip to main content area

Bureau of Animal and Plant Health Inspection and Quarantine,Council of Agriculture,Executive Yuan

Open Menu
Operation Directions for the Implementation and Measurement of the Verification for the Hazard Analysis and Critical Control Point for Slaughterhouses

Operation Directions for the Implementation and Measurement of the Verification for the Hazard Analysis and Critical Control Point for Slaughterhouses

 

NEW LEGISLATION AND DIRECTIONS

Announced on December 15, 2020

Article 1

The Council of Agriculture, Executive Yuan (hereinafter referred to as the COA), in order to improve the autonomous cleaning and sanitation management measures of the slaughterhouse, establishes these directions to carry out the verification operation of hazard analysis and critical control point in slaughterhouses, in accordance with the Sub-Paragraph 2, Paragraph 1, Article 2 of the Regulations for Slaughter Operations.

 

Article 2

With regard to “Hazard Analysis and Critical Control Point for Slaughterhouse” (hereinafter referred to as the system) referred to in these directions, the objectives are to identify, evaluate, and manage the meat hygiene and safety hazards in the procedures of slaughter operation; and to use the principals of hazards analysis and critical control point (hereinafter referred to as HACCP) to control the animal reception, slaughtering, and the management of carcass, viscera, and blood.

 

Article 3

Scope of application:

  1. The scope of HACCP must be the same as that of the registered slaughterhouse. The application for HACCP is voluntary.
  2. The slaughterhouses applying for verification of the system must comply with the Animal Industry Act, the Establishment Standards for Slaughterhouse, and the Regulations for Slaughter Operation. In addition, its scope must include animals’ reception, slaughtering, and management of carcass, viscera, and blood.

 

Article 4

The system must include the following items:

  1. Putting together and creating a team of hazards analysis and critical control point for slaughterhouses (hereinafter referred to as the HACCP team).
  2. Conducting hazard analyses.
  3. Determining the critical control points (hereinafter referred to as CCP).
  4. Establishing critical limits.
  5. Establishing and implementing monitoring plans.
  6. Establishing and implementing corrective actions.
  7. Confirming the effectiveness of the system implementation.
  8. Establishing documents and records for the system implementation.

 

Article 5

The slaughterhouse must prepare the procedures of the system in accordance with the "Guideline for the Implementation of HACCP for Slaughterhouses" (as attached) and confirm its applicability.

 

Article 6

The HACCP team:

  1. The slaughterhouse must establish a HACCP team to manage matters described from Items 2 to 8 of Article 4 and Article 5.
  2. The members of the HACCP team must have completed at least 48 hours of courses recognized by the COA and have the relevant certificates; 18 hours of which must be related to professional courses of slaughter sanitation; and the remaining 30 hours courses that can be recognized by the central health competent authority. Members of the HACCP team must continue to take professional courses of slaughter sanitation recognized by the COA, and have accumulated at least 12 hours every three years, during the period of practicing HACCP.
  3. The HACCP team must be based on the description of the products of the slaughterhouse (carcasses, offal, blood, and their cuts), the intended use, and the steps of the slaughter flow chart, in order to confirm the on-site operation and list all possible hazards (biological, chemical, and physical).  Subsequently, they must conduct a hazard analysis, identifying factors that could affect food safety, their frequency and severity, and establish preventive, removing and reductive measures for hazardous factors.
  4. The HACCP team must develop corrective actions for each CCP case when deviations occur. Such actions must include at least one the following items:
    1. Correction of the cause of deviation.
    2. If the deviation of production of carcasses, offal, blood, and other edible products in the slaughterhouse violate relevant laws and regulations or are likely to harmful to human health,  such products must be properly disposed of.
  5. When necessary, the HACCP team must respond to the deviation in the preceding paragraph (Item 4), conduct a hazard analysis again, and then decide whether the newly determined content must be included in the HACCP plan.
  6. The HACCP team must conduct an internal audit at least once a year to confirm the effectiveness of the system implementation.
  7. The HACCP team must carry out internal training for the system implementing personnel in the slaughterhouse at least once a year.

The HACCP team must keep a set of written records of the implementation of paragraph item 4 to item 7 of the preceding paragraph, together with relevant documents, compile them into files, and keep them for at least five years. The written record must be signed by the person in charge or his/her agent, and the date must be marked.

Article 7

Regarding HACCP verification application procedures:

  1. The Applicant must submit an application to the COA in accordance with the "Guideline for the Implementation of HACCP for Slaughterhouses", "Sanitation Standard Operation Procedure", and "Project of Hazard Analysis and Critical Control Point for Slaughterhouses".
  2. For the document review process:
    1. The Applicant must attach the "Sanitation Standard Operation procedure for Slaughterhouse" and "HACCP plan for slaughterhouse" as required by the system; these will be reviewed by the COA.
    2. If the result of the document review is satisfactory, the COA will arrange for on-site inspection.
    3. If the result of the document review needs to be supplemented or corrected, the COA will notify the Applicant to complete the correction within two months. For those who fail to complete the corrections within two months, the Applicant may send a letter requesting the COA to grant an extension of one month; the number of corrections is limited to two, and if the corrections are not completed within the deadline, the COA will reject the application.
  3. For the on-site inspection:
    1. For those who noticed the on-site inspection by the COA, the Applicant must comply with the COA’s requirements and perform slaughtering operations during the on-site inspection.
    2. For the Applicant who fails to comply with on-site inspections, the COA may reject its application.
    3. The duration of the on-site inspection is usually completed within a day. The COA may extend the duration over a day when necessary.
    4. The person in charge of the slaughterhouse or his/her agent, and the members of the HACCP team must be present during the on-site inspection to accept the inspection process and to explain the implementation of the system.
    5. After complete the on-site inspection, the COA will notify the Applicant the outcome of the on-site inspection.
    6. If the Applicant fails to pass the on-site inspection, the COA will notify the Applicant to make a correction. The Applicant must register for re-inspection after the correction. Two inspections are generally allowed within a period of 3 months. If the Applicant fails to apply for re-inspection or complete the correction within 3 months, the COA may reject the application. If there are special extenuating circumstances that the Applicant can provide proof of, the COA may extend the times of correction, re-inspection, and correction period.
  4. Follow-up inspections:
    1. For slaughterhouses that have obtained the HACCP certificate, the COA must carry out at least once regular follow-up inspection (or irregular) every year to confirm that the slaughterhouse complies with the “Establishment Standards for Slaughterhouse”, the “Regulations for Slaughter Operation”, and to confirm that the system is actually implemented as stated. The COA may increase the frequency of follow-up inspection when necessary.
    2. If the slaughterhouse fails to comply with the provisions of the preceding paragraph after the follow-up inspection, it must complete the improvement in accordance with the requirements of the COA. In addition, for violations of the “Establishment Standards for Slaughterhouse” or “Regulations for Slaughter Operation”, the COA will fine and penalize the violator.

Article 8

To convene a verification review conference (hereinafter referred to as the conference) and establish a working group to review the application from slaughterhouses:

  1. The conference is to be called by seven to fifteen academics, experts, government agencies and related personnel in various professional fields to conduct application review, on-site inspections, and follow-up inspections of the system.
  2. The conference may set up a working group that conducts applications reception, preliminary review, and assists in on-site inspections, and follow-up inspections of the system.

Article 9

The HACCP certificate:

  1. For a slaughterhouse approved by the document review and on-site inspection, the COA will issue HACCP certificates in Chinese and in English.
  2. The HACCP certificate must have the following:
    1. The registered number of the slaughterhouse.
    2. The name of the slaughterhouse.
    3. The address of the slaughterhouse.
    4. The name of the person in charge of the slaughterhouse.
    5. The HACCP certificate number.
    6. The validity period.
    7. The Issuance Date.
  3. The validity period of the HACCP certificate is 3 years, starting from the date issued by the COA. Once the 3 year period has passed, the certificate becomes invalid.
  4. When a HACCP certificate needs to be reissued or reissued because loss, damage, or change in the contents of the HACCP certificate, the validity period will be the same as the original HACCP certificate, and the issuance date is the actual renewal and reissuance date.
  5. The COA must have at least 3 months to conduct the application. Re-applying to the COA must be within 3 to 6 months before the expiration of the original HACCP certificate. The issuance date of the renewal HACCP certificate would be the next day following the expiration date of the original.

 

Article 10

Changes to the HACCP certificate:

  1. If there are any changes to the name of the slaughterhouse, the name of the person in charge, and the address (due to the reorganization of the house number or the adjustment of the administrative area) and other changes in the items of the HACCP certificate, the slaughterhouse must apply to the COA within 15 days, after the registration of the slaughterhouse change in accordance with the “Enforcement Rules of Animal Industry Act”.
  2. When necessary, the COA may notify the slaughterhouse to carry out a follow-up inspection of the changes in Item 1, Article 10, from the preceding paragraph.

 

Article 11

Reapplying for verification:

  1. When the slaughtering operation process, facilities, equipment, or non-list items on the HACCP certificate is changed, the slaughterhouse must notify the COA before the change. In addition, THE COA must decide whether the Applicant needs to reapply for the HACCP certificate based on the content of the change.
  2. In order to maintain or confirm the effectiveness of the system, only in the case where there is/are a change/changes to the content of "Sanitation Standard Operation procedure for Slaughterhouse" and "HACCP plan for slaughterhouse" without any changes in (1) Article 11 from the preceding paragraph, the Applicant may only notify the COA without having to reapply again.

Article 12

Revocation or abolishment of the HACCP certificate:

  1. If any of following circumstances occur, the COA may revoke, abolish, and request the return of the HACCP certificate:
    1. The provided documents are false or untrue.
    2. Avoidance, obstruction, or refusal to the follow-up inspections.
    3. Violation of Establishment Standards for Slaughterhouse or Regulations for Slaughter Operation, etc., or unauthorized  changes slaughter operation process, facilities, and equipment without permission of the COA, have been determined by the verification review conference cause severe damages to the system.
    4. The follow-up inspection found that the system had not been implemented in the slaughterhouse and fails to the improvement by the deadline, and the verification review conference will determine if the violations cause severe damage(s) to the system.
    5. Violation of this direction or other matters that the COA considers will cause severe damage(s) the system.
  2. When the cause of the revocation or abolishment of the HACCP certificate has ceased to exist, the slaughterhouse may reapply for HACCP certificate in accordance with Article 7.

 

Article 13

Information disclosure:

In order to make consumers aware of the slaughterhouse verification information, the COA may publicly publish the information on its official website which including information on the HACCP certificate from slaughterhouses, the follow-up inspection, and revoke or abolish the HACCP certificate.