Group 3:

PART ONE

Powers and duties of executive organs

Residues

1. The Competent Authority shall:

(a) prepare residue monitoring plans
(b) develop lists describing the residue types
(c) establish residue testing protocols
(d) sets maximum residue limits on meat and meat by-products and
(e) have the authority to enter in an abattoir or establishment and take samples at any
time or as required from
(i) meat and meat by-products,
(ii) equipment or tools,
(iii) abattoir or establishment meat contact surfaces,
(iv) water supply
(v) abattoir and establishment production line personnel or inspectors or loaders
or their protective clothing
(vi) meat storage and processing establishments,
(vii) airport meat storage or pellets,
(viii) stationed or moving transport facilities,
(ix) Butcheries (personnel, equipment, tools, building, or any meat contact areas)
(f) conduct or order to conduct appropriate residue, chlorine of water supply, organic
(citric) acid concentration tests as per established protocols/Guidelines and
(g) has the authority to take appropriate measures as per the test results and provisions in
this regulation

Microorganisms

2. The Competent Authority shall:-

(a) prepare microbial monitoring plans
(b) establish microbial testing protocols
(c) develop list describing microbial agents
(d) sets maximum microbial loads on meat and meat by-products
 (e) have the authority to enter in an abattoir or establishment and take samples at any
time or as required from

(i) livestock brought for slaughter

(ii) meat and meat by-products,
(iii) equipment or tools,
(iv) abattoir or establishment surfaces,
(v) Water supply,
(vi) abattoir and establishment production line personnel or inspectors or
meat loader personnel or their protective clothing ,
(vii) meat storage and processing establishments,
(viii) airport meat storage or pellets,
(ix) meat and meat by-product transport facilities,
(x) Butcheries (personnel, equipment, tools, building, or any meat
contact areas)
(f) conduct or order to conducted appropriate microbial tests as per established
protocols/Guidelines and
(g) have the authority to take appropriate measures as per the test results and provisions
in this regulation

Records
3. The Competent Authority (meat inspector) shall keep
Records of an abattoir or establishment that includes
(a) ante-mortem inspection judgments,
(b) Post-mortem inspection judgments,
(c) the reason for condemnation of livestock,meat and meat by-products shall be recorded,
(d) hygiene and sanitation status of the abattoir or establishment or personnel, or tools or
equipment,
(e) annual compliance audit result of meat safety management system of the Abattoirs
establishments
(f) copy of veterinary certificate issued for safety attestation of dispatched meat and meat
by-products,
(g) copy of certificate of approval for abattoirs, establishment and
(h) overall status report
 External audit of abattoirs or establishments

4. The competent authority shall:

(a) develop a check list and verify for the compliance of implemented
(i) Good Hygienic Practice (GHP)
(ii) Sanitation Standard Operating Procedures or
(iii) Hazard Analysis Critical Control Point (HACCP)or
(iv) ISO 22000 Food Safety Management System (FSMS)

PART TWO

Duties and responsibilities of establishments

Laboratory tests

The an Abattoirs and Establishments shall

1. Take samples for laboratory tests from

(a) meat, meat by-products
(b) Abattoirs and establishment inner surfaces, equipment, tools which have
direct or indirect contact with meat, meat by-products
2 Conduct tests for pathogens, indicator organisms, residues, according to
established protocols /Guidelines

Records

An abattoir or establishment shall

1. receive the document accompanied the livestock brought for slaughter, make a record
and keep (maintain) the record that includes
(a) types of livestock
(b) the origin of livestock ,
(c) livestock movement and health certificate,
(d) means of transport
(e) The number of livestock,
(f) number of livestock rejected as a result of abattoir personnel observation
(screening inspection)
 (g) number of livestock slaughtered ,
2. for meat and meat by-product shall keep record
(a) volume and type of meat and meat by-products placed in cold storage,
(b) daily thermograph recordings of the temperature of the cold storage room,
(c) volume of dispatched meat and meat by-products
(d) self and external auditing results of meat safety management system
(e) corrective measure(action) taken
3. Maintain Documents of good hygienic practice, sanitation standard operating
procedures (SSOPs), meat safety management systems (FSMS) of Abattoirs and
establishments
4. Maintain Training records, and
5. Maintain Personnel health records

Internal and External audit

Abattoirs or establishments shall
1. Conduct annual internal audits of conformity assessments of implemented GHP,
or HACCP or ISO 22000 FSMS,
2. Shall be audited by official external auditors for compliance of regulatory
requirements and conformity of their meat safety management systems
3. Shall be received certificate of competency from Competent Authority

4.2. u. Ensure that no person may disclose any information…

• Go through annual internal and external audits of conformity assessments and obtain a
renewed GHP, HACCP or ISO 22000 FSMS certificates from Competent Authority
and other external certification bodies.

Miscellaneous provisions

Service fees

The Competent Authority may collect fees for the services rendered in accordance with the
regulation to be issued by the Council of Ministers.
Punishment