Measures for the Management of Pig Slaughtering in Benxi City

Article 1: In order to strengthen the management of pig slaughter and quarantine and protect the health of the people, these measures are formulated in accordance with the relevant regulations of the State Council and the provincial government and in combination with the actual situation of our city. Article 2 The term “slaughterhouse (factory, point)” as mentioned in these Measures refers to all enterprises and individual industrial and commercial households (hereinafter referred to as operators) engaged in pig slaughtering and processing. Article 3 All operators engaged in pig slaughtering within the administrative area of ??this city must abide by these measures. Article 4 When pigs are put on the market, designated slaughtering, centralized quarantine, unified taxation, and multi-channel operations must be implemented. Article 5 The municipal and autonomous county trade administrative departments are the competent departments for the pig slaughtering industry within their jurisdiction and perform the following duties:

(1) Formulate the development plan and layout of the slaughtering, processing and cold storage industry;

(2) Work with relevant departments to review the qualifications of designated slaughterhouses (factories, sites);

(3) Work with relevant departments to propose plans and layouts for slaughterhouses (factories, sites);

(4) Supervise the implementation of design specifications and technical standards in the slaughterhouse (factory, site);

(5) Responsible for the quality management of slaughtering and processing in the slaughterhouse (factory, site);

(6) Training and assessment of slaughter workers, and issuing "Slaughter Workers Certificate";

(7) Other matters related to the slaughter, processing and refrigeration industry. Article 6: The trade administration department is specifically responsible for the management of slaughtering, processing, refrigeration and other industries in slaughterhouses and meat factories at or above the county level.

The industry management of slaughterhouses, meat processing plants and other slaughterhouses (factories and sites) in townships and towns below the county level is specifically responsible for the agriculture and animal husbandry departments, and is subject to supervision and inspection by the trade administrative department in accordance with the law. Article 7 The departments of agriculture and animal husbandry, health, environmental protection, price, taxation, public security, industry and commerce, municipal public utility management and other departments should divide their work according to their responsibilities, each assume their own responsibilities, cooperate closely, and jointly carry out the management of designated pig slaughtering.

The main responsibilities of relevant departments in pig slaughter management:

(1) The agriculture and animal husbandry department is responsible for the supervision and management of pig quarantine in the city, and the livestock and poultry quarantine supervision agency will implement the specific Quarantine and supervise pigs and issue Veterinary Health Licenses.

(2) The health department is responsible for meat hygiene inspection and issues "Health License".

(3) The industrial and commercial department is responsible for applying for a "Business License" with the "three certificates" for slaughterhouses (factories, sites) that meet the prescribed conditions, and will work with relevant departments to ban non-designated slaughtering in the market and those without quarantine certificates of meat.

(4) The price department is responsible for determining slaughtering charging standards and meat sales prices, issuing "Charging Licenses", and monitoring and inspecting market prices.

(5) The tax department is responsible for collecting slaughter tax according to regulations. It can send personnel to the factory (field) to collect it, or it can entrust the slaughterhouse (factory, point) to collect it on its behalf.

(6) The environmental protection department is responsible for supervising the environmental pollution conditions of slaughterhouses (factories and sites).

(7) The municipal public utility management department is responsible for inspecting and cleaning up the slaughtering along the street in accordance with relevant regulations.

(8) The public security department is responsible for investigating and punishing behaviors that hinder the law enforcement of administrative law enforcement personnel of various departments. Article 8 The establishment of slaughterhouses (factories, sites) must adhere to the principles of unified planning, rational layout, favorable circulation, promotion of production, convenience for the masses, and convenience for quarantine and management.

Article 9 The establishment of a slaughterhouse (factory, site) must meet the following conditions:

(1) The water source meets the drinking water standards stipulated by the state, and the surrounding environment has no harmful pollution sources;

(2) ) Away from residential areas, public places, and drinking water source protection zones;

(3) The slaughtering and processing area should be set up separately from the living area, and the slaughtering process should comply with hygienic requirements and no cross-contamination is allowed;

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(4) Equipped with pig slaughtering pens, sick pig isolation pens, slaughtering rooms, offal preparation rooms, and emergency slaughtering rooms, and equipped with facilities for the harmless treatment of sick and dead pigs and sewage and waste treatment facilities;

(5) The floor and wall skirts are made of non-toxic materials, impermeable to water, and easy to wash and disinfect;

(6) Equipped with anesthesia, slaughtering, hanging, lighting equipment and special containers and transportation equipment Tools;

(7) Be equipped with inspection equipment, inspection tools, disinfection facilities and disinfection drugs, and be able to carry out inspections of nationally prescribed items, have full-time inspection personnel, and inspection equipment and containers comply with national health standards;

(8) According to the scale of slaughtering, it is necessary to equip inspectors holding the "Slaughtering Inspector Certificate" and slaughtering workers who have been trained and qualified to hold the certificate. Article 10 Slaughterhouses (factories, sites) in central urban areas that implement mechanized or semi-mechanized slaughter must, in addition to meeting the conditions specified in Article 9, also be equipped with slaughtering machinery, cooling (acid removal) rooms, parasite inspection rooms, and laboratories and other inspection agencies. Article 11 To open a slaughterhouse (factory or site), an application must be submitted to the local competent department of the pig slaughtering industry. The competent department of the industry, together with the relevant departments, shall jointly accept and issue a certificate if it is qualified. At the same time, the agriculture, animal husbandry and health departments shall separately issue "Veterinary Medicine" in accordance with regulations. "Health License", "Health License", business license and tax registration shall be handled by the industrial and commercial and taxation departments with the "three certificates".

Slaughterhouses (factories, sites) that have not been designated as designated are not allowed to carry out slaughtering and processing, and marketed pigs are not allowed to be slaughtered privately. Article 12 Operators must abide by the following regulations when slaughtering and processing pigs:

(1) Purchase and slaughter with the quarantine certificate of origin issued by the agriculture and animal husbandry department;

(2) According to the "Meat Inspection shall be carried out in accordance with the provisions of the Trial Regulations for Food Hygiene Inspection;

(3) Comply with the requirements of the slaughtering processing process and hygiene management regulations;

(4) The meat after slaughter shall comply with the national product Quality standards;

(5) The detected diseased and dead pigs shall be treated harmlessly in accordance with relevant regulations;

(6) Pigs shall not be injected, poured, or watered before and after they are slaughtered. Adulteration to make it fake;

(7) Meat that has not been inspected or failed to pass the inspection shall not leave the factory.