290 T H E G A Z E T T E O F INTilA : J A N U A R Y 30, 1 '903/MAGHA 10, 1914 [ P A R T tt—SEC. 3fii)J :9i 29? THE GAZETTE OF INDIA : JANUARY 30, .1993/MAGHA 10, J914 [PART II—SEC. 3(ii)] -<n 149 GI/93—10 294 THE GAZETTE OF INDIA : "JANUARY 30, 1993/MAGHA 10, 1914 [PART II—SEC. 3(ii)]i ORDER Now Delhi, the 15th Jnnuary, 1993 S.O. 201.—Whereas for the development of tha export trade of India, certain proposals for subjecting Raw Meat (Chilled/Frozen) to quality control and inspection prior to export, were published as reqidred by sub-rule (2) of rule J1 of the Export (Qualify Control and Inspection) Rules, 1964, in the Gazette of India, Fart-II, Section 3, Sub-section
(ii) dated 6th June, 1992, under the Order of the Government of India in the Ministry of Commerce No. S.O. 1424, dated the fith June, 1992:
And, whereas, the objections and suggestions were invited from all persons likely to be affected thereby within a period of forty five days of the date of publication of the said order in the Official Gazette.
And, whereas, the copies of the said Gazette were made available to the public on 9th July, 1992;
And, whereas, the objections and suggestions received from the public on the said draft have been considered by the Central Government;
Now, therefore, in exercise of the powers conferred by section 6 of the Export (Quality Control and Inspection) Act, 1963 (22 of 1963), the Central Government, after consulting with the Export Inspection Council, being of the opinion thnt it is necessary and expedient so to do for the development of the Export Trade of India, hereby :—
1. notifies that Raw Meat (Chilled/Frozen) shall bo subject to quality control and inspection prior to export.
2. specify the types of quality control and inspection in accordance with tho export of Raw Meat (Chilled/ Frozen) (Quality Control and Inspection) Rules, 1992 as the types of quality control and inspection which shall be applied to such Raw Meat (Chilled/Frozen) prior to export.
3. recognise the specifications as set out in schedule I to VII appended to this Order as the standard specifications for Raw Meat (Chilled/Frozen).
4. prohibit the export, in the course of international trade of Raw Meat (Chilled/Frozen) unless a mark or seal recognised by the Central Government indicating that it conforms to the standard specifications applicable to it, lias been affixed or applied 10 packages or containers of such Raw Meat (Chilled/ Frozen) is accompanied by certificate issued by any of the agencies established or recognised under section 7 of the Export (Quality Control and Inspection) Act, 1963 (22 of 1963) to the effect that such Raw Moat (Chilled/Frozen) conforms to the aforesaid standard specifications find is exportworthy.
5. Nothing in this Ordor shall apply to the export by lend, sea or air of bona fide samples or Raw Meat (Chilled/Frozen) to prospective buyers, the value of which shall not exceed Rs. 5,000.
6. In this ordor, Raw Meat (Chilled/Frozen) means— (I) Meat and minced meat processed by chilling/quick freezing obtained from Buffalo, Carasses, veal/ calf meat obtained from buffalo calves of above four months and upto one year of age ; and (H) Indian float and sheep raw chilled/frozen meat and minced meat of goat, sheep and processed by chilling/quick freezing obtained from goat and sheep. 1
SCHEDULE-I MINIMUM REQUIREMENTS FOR AN APPROVED ABATTOIR Nf)T CONFORMING TO IS 4393—1979
1. General.—The requirements indicated in flic schedule will be provided/funded for by Government/Civic ngencies at nil approved public abnttoirs/slaughter houses.
295
2. Layout.—The abattoir/slaughter house shall have the following essential facilities :—
(a) Resting place for animals before slaughter,
(b) Adequate facilities for ante-niortem inspection.
(c) Carrying out humane slaughter.
(d) Flaying, dressing and washing of the carcasses.
(e) Hanging carcasses and edible offal.
(f) Handling by-products.
(g) Inspection of meat and disposal of meat unfit for human consumption.
(h) Segregation wards for sick/diseased animal*,
(i) Adequate water supply.
3. Units in an Abattoir.—The abattoir shall have the following units :—
(a) Reception area or resting ground,
(b) Lairages.
(c) Slaughter halls.
(d) Ancillary accommodation.
(e) Refrigerated room (Optional).
3.1 Slaughter Hall:—
3.1.1 Separate provisions, wherever required, shall be made w slaughtering, dressing animals in accordance with halal, latka and Jewish methods:
(a) Sheep and goats.
(b) Large animals.
3.1.2 The slaughter halls and ancillary accommodation thus provided shall lie separated.
3.1.3 Separate space shall lie provided for stunning, wherever applicable) bleeding and dressing of carcasses.
3.1.4 A curbed-in bleeding area of adequate size should be provided.
>
3.1.5 Dressing of carcasses should not be done on floor.
3.1.6 Adequate space and suitable and properly located facilities shall be provided for inspection of viscera of the various types of animals slaughtered.
3.1.7 Carcasses washing—A curbed and separately dry area or an area sufficient size slopped to a floor drain.
3.2 Ancillary Accommodation:—
3.2.1 A separate room and hanging space shall be provided for emptying and cleaning of stomach and Intestines.
3.2.2 Suitable and sufficient accommodation shall be provided for the isolation of meats requiring further examination by the veterinarian in a suitable laboratory within the premises of the abattoir.
3.2.3 Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examination by the veterinarian.
3.3.4 Suitable and sufficient accommodations shall be provided for the retention of all meat condemned and unfit for human consumption and shall be locked up separately,
3.3 Refrigerated Rooms:
3.3.1 This shall be optional but required where processing plants are not located within reasonable travelling distance.
3.3.2 Hanging halls, if air-conditioned, should have temperature not higher than 10 degree C. Two retaining compartments constructed of rustresistant wire gauge or expanaea metal portion extending from about 75 mm above ground to ceiling should be provided,
4. Rails for Carcasses.—Rails with booki of suitable ru«tiroof metal or galvanised mild sheet shall bo provided for handing the carcasses and similar provision for plucks shall be made, permitting free circulation of air. The hooks shall bo suitably cleaned and sterilized regulurly.
5. Civil Construction:
5.1 Ante mortem and Pen Area.—The area should b8 pavod with impervious material such as concrete non-slippery herring-bone type suitable to stand wear and tear by hoovw or brick, and patched to suitable drainage facilities. TH9 pan shoidd preferably be covered.
5.2 Areas for vehicular Traffic—Concrete paved areas, properly drained facilities from building, loading docks or Ev«- stock platforms shall be provided at places where vehicle» are loaded or unloaded. Pressure washing jets and disinfection facilities for trucks carrying animals should b« provided.
5.3 Drainage.—All parts of floors where wet operations aw conducted should be well drained. It )s important that the floors slope uniformly to drains with no low spots which collect liquid. Floor drains should not be provided in freezw rooms or dry storage areas.
6. Lighting and Ventilation.
6.1 Work rooms should be provided with adequate direc natural light and ventilation or ample artificial light aw ventilation by mechanical means.
6.2 Well distributed artificial lighting of good quality should be provided at all places where adequate natural light is not available or insufficient.
7. Supply of Water.
7.1 A sufficient, safe, potable and constant supply of fresh water shall be available at adequate pressure throughout the promises.
7.2 A constant supply of clean hot water shall be available in the slaughter hall and work-rooms during work hours.
7.3 Suitable facilities for washing hands including adequate supplies of hot and cold running water, nail brushes and soap and other detergent shall be provided for persons working in an abattoir.
7.4 Where non-potable water is used for fire control, etc.
it shall be carried in completely separate lines preferably identified by colour and with no cross connection or back siphonago with lines of potable water.
8. Accessibility for Cleaning and Maintenance.—All parti of the product handling zone shall be readily available to sight and reach for cleaning and inspection.
9. Non-acceptable Materials.—In an abattoir the following materials shall not be used, namely:— fa) Copper and its allows in equipment used for edible products.
(b) Cadmium in any form hi equipment handling edibl* products.
(c) Equipment with painted surface in product handling zones.
(d) Enamel containers o- equivalent.
SCHEDULE-IT METHOD OF SAMPITNO AND TFSTTNO FOR CONFOR- MATION OF QUALITY ] General.—Each type end category of carcass/cuts/mjnee" (chilled or frozen) meat shall be kept separately and each 6 THE GAZETTE OF INDIA : JANUARY 30, 1993/MAGHA 10, 1914 J ^ J ^ ± J ^ i ill constitute a lot. Samples shall bo tested for each lot :ortaini«g the conformity of the materiel with tho requlrt- ;nta laid down in schedulos-II to VII.
2. Carton Selection
2.1 The minimum number of cartons to be selected from •*h lot shall be in accordance with Column (a), (b) « ) of tho following table:
o. of Cartons in the lot . (a) Upto 100 101 to 200 201 to 500 501 to 800 801 to 1200 1201 to 3200 3201 to 8000 8001 and above.
No. of Cartons to be selected in routine inspection
(b) 4 5 6 7 8 9 10 12 No. of carton3 to be sd ected in re-ins pection (<0 8 10 12 14 16 IS 20 24
2.2 The cartons shall be selected at random, m oraer to u!,uic tne random number table shall bo used. In case such aoies are not available, tho following procedure may be JOpltfd.
2.3 Starting from any carton, count them as 1, 2, 3 so on ;i a systematic manner and withdraw every 'r' the carton, ' being integral part N/n whore N-total number of cartons ind n-number of cartons to, be selected. Care should be aken to see that sampling is thorough to ensure that all i... ts of this carton are taken into account.
2.4 The minimum sample weight per carton ihall be 50 jms.
3. Carcass. Selection :
3.1 The samples from the carcasses or quarters shall taken Li-om back muscle, shoulders, eyo muscle, hind quarters and a-k and care shall bo taken, that the whole thickness of the muscle is covered in the sample. Sterilized scalpels of core/ .c tubes shall be used for obtaining the samples. Samples i-OiYi thick muscles on long bonos shall be taken from the .-.:est part of the muscle adjoining bone.
3.2 In the case of carcasses, sample size and sample selection method shall be as laid down under para 2 above. Minimum weight per '.sample/per carcass shall be 100 gins.
4. Inspection Guidelines:
4.1 Tho first sample shall be sent to the analytical labora- 'C.y and the second sample shall be sealed by the inspecting rfiicer and deposited for safe custody in, the plant under pro- ,/t-r refrigeration.
4.2 One of the samples shall be examined by the Inspecting filter for checking conformity with prescribed characteris- -•-•V.-ndaids. These will ba appropriate to the prescribed darai in the various Schedules and wJJl include :
(ft) Internal temperature of meat.
(b) Freedom from :
(i) Ragged edges, off-colour, flabby or watery nature, pieces of bones, hair, excessive connective tissues, blood clots or other foreign matter, braisos laceration? and other blemishes due to faulty hand- Img, excessive-trimming, tendons and cartilages.
(ii) Excessive fat, greasy and soft moulds/fungus infestation, On) S>*ns of putrefaction, viz. discolouration, rrjal-odour souring, freezer bum.
(!v) Parasitic cysti.
(c) Firmness.
(d) Nett weight of the contenti.
5. Laboratory Samples:
5 1 The samples obtained from Ibe cubes/slices and othe* small cuu/mince packed in cartons shall be placed in cleM sterile- containers and sealed. The samples obtained from afoekinct packs or large chunks/cuts shall be similarly pacted in clean sterile containers. _ 5 2 The samples shall not be-touched by hand and shall bt handled only with the help of sterile forceps. The pack shall be evacuated of air, by pressing and squeezing between tn» pulms and sealed. This shall be repacked in another polypuck.
5.3 A code slip indicating the code, date of sampling typo, characteristics and temperature of meat at the time of »ajnpl" kig shall be put in the outer polypack.
^.4_A code slip indicating the code, type, characteristic* and "temperature of meat at the time of sampling shall be put in the duplicate sample also and sealed. This shall be kept »» safe custody in the plant under proper refrigeration.
5.5 The laboratory shall analyse the samples for:
(a) Total plate count
(b) Escherichia coli
(c) Salmonella
(d) Any other quality parameter to meet importer/Importing country's requirement,
5.6 The laboratory, shall declare (he result within 96 hour* time from the receipt of the sample.
6. Transportation of Samples.—The laboratory samples thall be kept in thennocole insulated boxes/containers and trAM* ported within m hours or earlier to the analytical laboratory.
SCHEDULE-III SPECIFICATION FOR BUFFALO BEEF
1. General.—Baffalo Beef shall be obtained from healthy animus Hnd slaughtered in licensed slaughter houses. Tb» animals shall be subjected to ante-mortem and poit-mort«m veterinary inspection by designated agency. It shall not b« [reared with colour, dyes, additives, preservatives and chemicals.
2, Special:
2.1 Definition.—'Buffalo Beef means buffalo carcass/mew from an animal which is more than 12 months of a.g«.
2.2 Types.—Buffalo Beef shall be of the following types :—
2.2.1 Typo A : Buffalo Beef fresh, chilled carcass/halves quarters.
2.2.2 Type B : Buffalo Beef fresh, frozen carcass/halve*/ quarters.
2.2.3 Type C : Buffalo Beef (Boneless) fresh, chilled.
2.2.4 Type D : Buffalo Beef (Boneless) fresh, froaen.
2.2.5 Type E : Buffalo Beef (Bone-in) fresh, .chilled.
2.2.6 Type F : Buffalo Beef (Bone-in) fresh, ttQim.
2.3 Characteristics .—Buffalo Beef shall have the following characteristics :
(a) Lean, good texture, bright red to reddish in colour.
(b) Free from tears, laceration!, slime, dlscolo.uratioa rnalodour and structural alternation.
(c) Firmness in consistency i.e. will not pit on pj^jsurj.
(d) Minimum connective tissue.
(e) Boneless cuts to be entirely free from bone niece*, wood dust, metal pieces or other undesirable niattwv 297
SCHEDULE-IV SPECIFICATION 1 OR BUFFALO VEAL
1. General.—Buffalo Beef veal shall be obtained from healthy onimals slaughtered in licensed slaughter houses. Th« imimn]s shall bo subjected to ante-mortem and post-mortem veterinary inspection by designated agency. It shall not be treated with colour, dyes, additives, preservatives and chemicals.
2. Special :
2.1 Definitions.—'Buffalo VisaT mean? buffalo carcass /meat from a'n animal varying in age from 4 to 12 months.
2.2 Type Buffalo veal shall be of the following? types :—
2.2.1 Tjpe A : Buffalo Veal Fresh, chilled carcass/halves/quarters.
2.2.2 Type B : Buffalo Veal Fresh, frozen carcass/halves/ quarters.
2.2.3 Type C : Buffsilo Veal (boneless) fresh, chilled.
2.2.4 Type D : Buffalo Veal (boneless) fresh, frozen,
2.2.5 Type E : Buffalo Veal (bonc-in) fresh, chilled.
2.2.6 Type F : Buffalo Veal (bone-in) fresh, frozen.
2.3 Characteristics.—Buffalo" Veal shall have the following characteristics :
(a) Lean, fine in texture, bright pink to pinkish in colour.
(b) Free from tears, lacerations, ragged edges, slime, discolouration mtjlodour and structural alteration.
(c) Firmness in consistency i.e. will not pit on pressure.
(d) Minimum connective tissues.
(e) Boneless cuts to be entirely free from bone-pieces, wood dust, metal pieces and other ufldersirable mut-
SCHEDULE-V SPECIFICATIONS FOR SHEEP AND GOAT MEAT
1. General.—Sheep anj goat meat shall be obtained from healthy animals and slaughtered in licensed slaughter house.
The animals shall be subjected to ante-mortcm a&d pot.tmortem veterinary inspection by designed agency. It shall not be treated with colour, dyes, additives, preservatives and characteristics:
2, Special :
2.1 Definitions.—'Sheep or goat carcass/meat' means sheep or goat meat obtained from sheep or goat which Is more than nine months of age. ._
2.2 Type.—Sheep/goat meat shall be of the following types :
2.2.1 Type A : Sheep or goat meat Fresh, chilled carcasses.
2.2.2 Typo B : Sheep or goat meat, Fresh, frozen carcasses,
2.2.3 Type C : Sheep or goat meat (boneless), fresh, chilled,
2.2.4 Type D : Sheep or goat meat boneless), freth, frozen,
2.2.5 Tvpe E : Sheep or goat meat (bone-In) fresh, chilled.
2.2.6 Type F : Sheep or float meat {boue-in) fresh, frozen,
2.3 Characteristics,—Sheep/goat shall have the following characteristics :
(n) Boneless cuts to be entirely frco from bone pieces, wood dust, metal pieces or other underslrable matter.
(b). Free from slime, discolouration, malodour and structural alterations.
(c) Lean and fine in texture.
(d) Firmness in consistency i.e, will not pit on pressure-
SCHEDULE—VI SPECIFICATIONS FOR MINCED MEAT
1. General Minced meat derived from buffalo beef/veal and sheep or goat meat which shall have been obtained from healthy animals and slaughtered in licensed slaughter houses.
The animals shall be subjected to ante-mortem and post-mortem veterinary inspection by designated agency. The meat should not be tieated with colour, dyes, additives, preservatives and chemicals.
2. Special
2.1 Definition : Minced meat means comminuted meat of uniform grains obtained from boneless buffalo beef/veal or sheep or goat meat.
2.2 Characteristics : Minced buffulcv beef /veal or sheep or goat meat shall comprise of the following characteristics.
(a) Be free from blood clots, bones and bone pieces, tendons, hairs, excessive fat or any foreign material.
(b) Shall not show any trace of decomposition, did" colouration, malodour etc.
(c) Be bright in colour.
(d) Be of uniform sraing.
SCHEDULE—VII SPECIFICATION FOR BACTERIOLOGICAL STANDARDS
1. General—The standards contained in this, schedule' nh»ll apply to the various lype of raw meat, frozen products, described in proceeding schedules.
2. Prescribed parameters Normally one sample per consignment by product type shall be drawn and tested for th« following factors :~~
(a) Total Plate Count—Aerobic plate count shall not exceed to7 micro'Organisms per gm.
(b) F.scherichia Coll—The E Coli count shall not exceed 100 per gm.
(c) Salmonella—This should be absent in all samples,
3. Procedures—The method for sampling and testing for conformation with the above standards will be as detailed in schedule II.
(F. No, 6/1 /92-EI&EP] KUM. SUMA SUHHANNA, Director 298 THE GAZETTE OF INDIA : JANUARY 30, 1993/MAGHA 10, 1914 [PART II—SEC. 3(H)J 299 300 THE GAZETTE OF INDIA : JANUARY 30, 1993/MAGHA 10, J9.14 [PART I I ^ S E C . 3(ii)J 301 302 THE GAZETTE OF INDIA : JANUARY 30, 1993/MAGHA 10, 1914 [PART II—SEC. 3(ii)} slaughtered according to the proper procedure in an approved slaughter house;
2.9 "Chilled" means that the core temperature of caicass/ cuts/mince docs not exceed 4 degrees celsius at any stags ;
2.10 "Cuts'" moans meat obtained from dressed carcass and boneless meat;
2.11 "Frozen" means that the temperature of carcass/meat/ mince shall reach minus 8 degrees calcius by quick ^freezing and shall not go above minus 15 degrees Celsius during storage and minus 8 degrees celsius at any other stage;
2.12 "Goat meat" means carcass/cubes/cuts obtained from goat which is more than nine months of Hge ;
2.13 "Halves" means sawed/chopped carcass divided into two equal halves splitting through the centre of the backbone or removing the back tone by cutting through the transverso process of the vertebrae;
2.14 "Inspecting Officer" means a qualified veterinarian of the Central Government or Agency;
2.15 "Lean" means the meat free from separable fat;
2.1fi "Legs'' means single or unsplit cut of half/side in front of hip joints,
2.17 "Minced meat" means comminuted meat of uniform grains obtained from boneless meat of buffalo, goat or sheep;
2.18 "Mutton or sheep" means carcass/cubes/cuts obtained from goat or sheep which is more than nine months of age ;
2.19 "Net weight" means weight of the carcass/cuts/mince when packed but does not include weight of the package or added ice;
2.20 ''"Quarters" means fourth pait of carcass of the cut sides of a buffalo/ve&l carcass derived from halves and generally categorised as fore and hind quarters;
2.21 "Slaughter"' means killing of an animal employing a humane method in accordance with the provisions of the Prevention of Cruelty to Animals Act, 1960 (54 of 1960) in a licensed slaughter house where the- animal is subjeted to through ante mortem and post mortem examinations ;
2.22 "Slaughter house/abattoir" means the building, premises or place which is licensed by the local authority for the slaughter of animals intended for human consumption,
3. Quality Control and Inspection.
3.1 The quality control of raw meat (chilled or frozen) intended for export shall be carried out with a view to ensure that the same conforms to the specification recognised by the Central Government under Section 6 of the Act,
3.2 Requirement of an abattor.
For tho purpose Of assuring the quality of meat for exports it shall be ensured that the abattoir where the aninmls are slaughtered shall meet with ihe following requirements :—
(a) All abattoirs servicing raw material requirements of the industry for meat for expo: and in existence as on the date of commencement of these rules shall comply with the requirements stipulated in IS 4393- 1979 'Basic requirement for an abattoir'.
(b) The abattoirs or slaughter houses constructed after the date of the notification of these mlcs and utilised for purposes of securing raw material for export of meat shall comply with the requirements of IS--t393-1979.
(c) Whereafter the date of notification of these rules abattoirs or slaughter houses are constractod for purposes of source of meat for export tmd these are in conformity with any accepted international standards for abattoirs such units shall not be required to comply with IS-Standaids mentioned above and shall be eligible for licensing on the basis of compliance with any other accepted international standards.
<d) In the case of existing abattoirs which do not meet with the requirements of clause (a) at present they shall have to conform the requirement within a period of three years from tho date of commencement of these rules or such extended period as may be notified by the Government.
3.3 Conditions for antemortem and postmortem. Inspection.—The animals and carcasses shall be subjected to antemortem and postmortem inspections by a qualified vetcrnarian of the Central Government or Agency.
3.4 Storage.
3.4.1 The carcases halves/quarters shall be so hung In the chill room as to be atleast 30 centimeters from the ceiling, 30 centimeters from the walls and 10 centimeters from the floor.
3.4.2 The frozen and packed carcasses/meat/mince (shall be stacked on clean racks atleast 30 centimeters from the ceiling, 10 centimeters from the floor and 10 ce.itimeters from the walls and cartons shall be stacked one over the other.
3.5 Sanitary and other requirement of meat processing unit.—The premises shall be fit for processing unit approved and registered by the local authority.
3.5.1 The premises shall not be located in an area subjected to frequent flooding.
3.5.2 All yards, out house, stores and all appioaches to the factory (shall always bo kept clean and in sanitary ctwition.
3.5.3 The road within the premises shall be metdled,
3.5.4 The premises shall be located in a sanitury place.
Wherever marine products, fruits and vegetables are handled in the same area, the premises where meat is processed shall be adequatley partitioned from the premises where these products are procssed or leave a gap of seven days between different processings, in case they aro carried out in the 'same processing hall.
3.5.5 It shall exclude the entry of dogs, cats, rodents, insects, flicM, crows, bats and vultures. The u^e of poisons or baits is prohibited in place where processing is carried out or any packed product is stored,
3.5.6 The premises shall be so constructed and maintained as to permit hygienic processing and dressing. Ail operations in connection with the processing or packing of carcass meat shall be carried out under strict hygienic conditions and under the supervision of the qualified veterinarians of the Central Government or Agency, Meat shall not come in contact with floors, walls or other structures except those which are specially designed for contact with moat.
No portion of the processing area shall ever be used for living or sleeping purposes unless it is separated from the processing/dressing area by a wall.
3.5.7 All the parts of the authorised premises shall always be kept clean, adequately liphted, the intensity ihould be 220 Lux in work rooms and shall 550 Lux in inspection areas, and ventilated and shall be regularly cleaned, disinfected and deodorised. Hie premises should provide adequate working space for the satisfactory performance of all operations. The flooring srnll be imnervious, non fllipoTy and washed daily with disinfectant. The floor should slope sufficiently for liquids to be drained off to trapped outlets protected by a grill except' in rooms where meat is frozen or stored frozen. Time washing, colour wnshinR or painting, as the cose may be, shrill be done atleast o"ce a year.
The dates when this is to be undertaken shall be intimnted in advance to the Agency to facilitate verification and inspec- J03 tion. The floor:,, walls, ceiling'j, partitions, doors and other part of all structures shall be of such material, construction and finish that they can bo readily and throughly cleaned.
The walls shall be tiled with white glazed ceramic tiles upto a height of 1.5 meteis to enable washing with hot water and chemical disinfectants. Alternatively, suitable coatings or hygienic panels, may be used inytead of ceramic. The walls shall be free from cracks, crevices and dampness.
3.5.K All plant areas utilized for processing of meat shall be appropiratcly protected against ingress of flics.
3.5.9 Tile coiling shall be of permanent naluie and prevent accumulation of diit and minimize condensation, mould development and flaking and should be easy to clean, •wherever stuiis are there, it,should be constructed with such material which is to be cleaned easily and effectively, thould lr.rve ^d: curb with :i minimum height of 15 centimetevj.
3.5.10 The processing area shall be free from cobwebs and spiders.
3.5.11 The rooms and compartments in which the me-.it it processed or stored sh;Jl 0e free lrom dust ana odour •emnn.nina tfoin ttic dressing rooms, toilets, catch busies byproduct storage, animal pens.
3.5.1?. Ihc equipment shall be so placed as u permit thorough inspection for cleanlintcs. All the ial>ies and equipments used for dressing of carcasses shall be of suck material which can be ea'jily cleaned, sterilised uiid b impervious to water, resistant to chemicals and rust and smooth. Equipments and utensils, used for inedible or con demned materials should be so identified and should not be Usc4 for' edible meat. No vessel or container for slorago oi meat made up or' jalvanised ' r o n o r i r o n s n a ^ be u s c J except meat freezing trays which may be of galvanised iroii.
Copper or brass vessels when used should be heavily tinned.
Use of wooden equipment/structures in the processing area shall be avoided. Wooden chopping blocks and wooden handle or knives which when used, shall d'aily be washed with hoi water or sleam sterilised. Tho wooden chopping blocks shall be strong enough to withstanding chopping anvl shall not contaminate tho meat with wood dust.
3.5.13 The processing area shall not be used for ihe processing of any material other than meat of the same species without approval of the Agency.
3.5.14 All drainage and plumbing system shall be designed for tlEciency and adequacy having regard to the throughout of the plant and all drains and gutters shall be permanently installed. The drainage system of the p.occising unit shall not be connected within the processing building w ' 1 'he Jra ni receiving effluent materials trom the toilets or animals pens. Manholes will be leakproof to avoid backflow of the waste matter due 1o blockage.
3.5.15 The entry to the processing area yhall be restricted •inj nroctss workers from s^ughier house or by-p:oducL ftelioii shall noi bo allowed to entei the clean area that i11 premising or packing area. For easy identification the uniforms of workers of the clean urea shall be different from those working in other areas.
3.5.16 AH activities relating to meat processing and having requirement of (he use of water shall be (supported by acess to adequate clean and potable water. The »a er to be utilised in the plant for processing related activ'ti-s shall he sulijected to regular toting and the plan shall have adequate arrangements for such testing. If upon testing, water i« fnif"d (o be unwholesome or :ion-pr>T; hie, th: fnc* shil] be reported to the authorities reiponsible for the supply and if it is fiom processor's own sources then process••? t,ha1l t?.fce wll necessary stcpr, to render the water wholesome and potable.
3.5.17 Wash basins with umplo detergent and harmless antrepHc solution, prcfenbly with foot oprra'cd i'acuccts having water supply shall be provded at each entry and CTtit points.
119 OI/93~l2
3.5.18 Ample supply of water shall be provided for tho workers and lor keeping the plant clean, Tables, band saws, knives, steely, cleavers, kmve pouches, containers for storage ot meiil ihail be uasned thruugniy witn ueterjjenl soiutioiw and hot water. Hot water at 82 °C artd above- should bo available for sterilisation of knives and other cutting tools/ equipment. If nan potable water is used for production of steam or for refrigeiation of fire control o;- any other purpose unconnected with processing then such waler should be carried in completely separate lines identified preferably by colour and with TO cross connection or back siphoaiago with the lines carrying potable water supply.
3.5.19 No perw)n having any open wound on the hands shall be allowed to work in the procesing area. No person suffering from infectious or contagius disease shall be allowed to enter the pteniises. Annual medical cluck up of all the employees shall be carried out by a registered mdlcal practitioner with a minimum MBBS qualification, A ru;or<J of such evaluations duly signed by a registered medical practitioner shall be maintained and presented to tho inspecting officer as and when desired by him. Overcrowding of employees in the processing area shall .be avoided by providing working table at sufficient distance from each other.
3.5.20 Spitting chewing and smoking shall he prohibited1 in tne processing area.
3.5.21 The finger nyils and hairs shall bo properly trimmed or covered. Combing of hairs in processing area and cleaning and blowing of nose shall be prohibited in tho proca»- inp, area.
5.5.12 All proi'crs woilerM shall ne provided with aprouj, hcaduear, hand globes and footwear of such material which âr> bo cusi'y '.leaned B"d disinfected. The supervisory staff shall ensure that the same aro properly cleaned anU the workers are neat, clean and tidy. Adequate, suitable and conveniently located changing facilities should be provided.
3.5.23 The authorised premi-es shall have adequate cold sio:agc- facilities.
3.5.24 The cold storage (Chilling room, freezing room, ftcczcr store) shall be licenced premises. Temperature recortis of the cold storage shall be maintained and retained for one year.
3.5.25 All external accesses to the processing area shall be provided with antiseptic foot bath for persons entering tho pioces- ing area.
3.5.26 Provision as to lavatories as per Marine Product Cxport Development Authority.
3.5.27 rthaust fans shall be provided where necessary.
3.5.28 Trolleys used for transportations of the waste silnll be marked as to identify them from those which shall be exclusively used for the transportation of carcass meat.
3.5.29 Waste material should be handled in such u manner ;i; to L'LliNle conl:iminotion el1 food or potable water.
Precaution should be taken to prevent access t i wa.ite by pests. Waste should be removed from the meat and meat products handling and other working Hreas at regular intervals nnll atleast once a day. Waste receptacles used for storiiije and equipment which has come into contact with tho w.isic: should be cleaned and disinfected. Atlcast once a day tin- wri'lc stoinge area aim should be cleaned and disinfected.
_\5.30 / 1 | I!.,; prxCisiiiR Prcn n'n ' cqiuppirnl'.; shall be dsaned ami disinfected after c?ch days' work.
3.5 31 At definite tinr; schedule shall be adopted for cleanma and sanitizing the chilling room.
3 6 Method of sampling and testing—The inspection of raw meat (chilled/frozen) meant for export, shall lj- done ."_•" t'nt t:;e consignment conforms to the standard specifications.
? 7 Instructions for Agency.—All instruc'inns rcgardrag sanitation in the premises, cleanliness of personnel and equip- 304 THE GAZETTE OF INDIA : JANUARY 30, 1993/MAGHA 10, 1914 [PART II—SEC. 3(ii)J ment; operational procedures, method of sampling, testing, packing, marking antl inspection of ra\v meat at all stages of dressing and maintenance of records thereof all instruction .
issued from time to time by the Agency and compitable with tht?e rules shall be adhered to.
3.8 Conditions for transport of carcasses/meat.—The conditions stipulated in column (2) of the following labld are to be followed for transportation of carcasses/meat dependmp, upoii type of meat : — Type of nif at 0) Fresh Ohillcd Frozen Specifications for transport 12)* Vehicles fully covered with impervious flooring and sids walls (In case of transport over distance exceeding 100 kms.
suitable arrangement shall be made to maintain a temperature not exceedinc o°C rraiisporlcd in refrigerated/insulated vans. In ca3c of transport over distance exceeding 100 kms. suitable arrangement shall bo made to rmintairui temperature not exceeding 6"C.
Transported in msuUtcd/refrigtratcd vans, flic lerncrature of the carcasH meat shall not sri abo/c minus 8°C.
4. Basis of Inspection.—Inspection of raw meat (chilled/ frozen) intended tor cxrwit shall be carried out with a view to seeing that iho s>urne conform to the specifications recognised by the Central Government undor Section 6 of thd Act.
5, Procedure of Inspection and Certification.
5.1 Application for Inspection,—An exporter intending to export raw meat (chilled/frozen) shall submit an intimation in proscribed proforma giving particulars of consignment intended to be exported to the nearest office of the Agency.
5.2 The time limit for Sending Application.—Every such intimation shall reach tho office of the Agency not less than live days before the anticipated date of despatch of the consignment from the exporters premises.
5.3 Issue of veterinary Health Certificate.—On receipt oC the intimations under rule 5.1 the Agency on satisfying itself on the basis of inspection carried out as provided for under rule 3 and 4 and the instructions if any issued in this re.v bect (hat the consignment has been processed and packed according to the standard specification applicable to it, shall issue a veterinery health certificate declaring the consignment of raw meat (chilled/frozen) as fit for human consumption and export worthy :
Provided that it shall be lawful for the Agency to supervise, oversee and secure compliance of tho requirements of the above provisions and to refuse to issue veterinary health certificate in respect of meat in anv form intended for export not complying with the requirements :
Provided further that it shall be lawful for the Central Government of the Agency to specify and designate the persrvrmel necessary nnd responsible for ante-mortem and postmortem inspections nntf this shall include the number of personnel necewaYv for either or both functions per unit of num- N_T of carcessess :
Provided further that such personnel mav be under the employment of the Aeencv or any other nubile authority or tho private agency entitled to and responsible for the use of the premises in question for slaughter of animals and production of meat for export,
5.4 Refusal to issue veterinary health cettiflcato,—Where tho Agency is not satisfied, it shall within a period of five days refuse to issue such certificate and communicate such refusal to the exporters alongwith the reasons thereof.
5.5 Check Inspection.—Subsequent to certification, the Agency shall huve right to reassess the quality of the con •=ignni.ent in Mu;ge, transit or at the ports, in the exent uf consignment being found not conforming to tho standard .specifications, at any of these stages, the certificate orijinally issued shall be withdrawn.
5.6 Validity of veterinary health certificate.—The inspection I'fKiiicate issued shall bo valid for a period of five days in respect of chilled meat and ninety days for frozen meat and twenty ono days for vacuum pack chilled meat from the date of passing of ihe consignment. If more than one consignment .ipproved on different days is presented in one application, the validity of the certificate shall be reckoned for the earliest daW of approval.
.17 Invalidation of veterinary hculth certificate.—If the consignment is not shipped within the period of validity of the inspection certificate, the exporter shall be permitted lo present the consignment for invalidation. In such cases, the validity shall be extended for a further period of three day* for chillod meat and thirty days for frozen meat.
6. Place of Inspection.-—The inspection of raw meat (chilled/frozen) for the purpose of these rules shall be carried out at tiie premises "f the processor /exporter/abattoir. The processor/exporter/abattoir shall provide all necessary facilities lo the Agoncy to carry out j>uch inspection.
7. Inspection fee.—Inspection fee shall be paid by the cxpoiter/processor to the Agency as under: —
1. For export under consignmentwisc inspection, a fee at the rate of 0.4 per cent of (ho F.O.H, valuo, subject to a minimum of Rs. 50 per consignment.
2. For export under the in-process quality control system, a fee at the rate of 0.2 per ct-nt of the F.O.H.
value, subject to a minimum of Rs. 50 per consig*- ment.
?. .L;.;- export under the Self-certification system, a fee at the rate of 0.1 per cent of the F.O.B. value, »ubject to a wiinimum of Rupees Two thousand five hun- Jrc\l c.ir.y and maximum of rupees one 1 akh only in a year.
Note —Thi1 r.mount of inspi-cl r,n fee for each consignment naiable bv Ihe exporter :,!n|| be rounded off 0 the nearest nipee and. for this purpose wheie such nmount contains » parl of rur/ee, then if such a part is fifty paise or more, it shnll be increased to one rupee and if such part is less than iifly paise. ii shall be ignored.
8. AppeaJ.— (I) Any person aggrieved by the refusal of the Arcncy to issue a veterinary health certificate may within ten days of receipt of the communication of such refusal by Inni prefer an appeal to a nanel of experts consisting of not J.-ss th;in three, hut not more than seven persons appointed for the purpose by the Cenl-al Government. " 121 The quorum of the panel shall be three.
_ (.1) The appeal shall be disposed of within fifteen day* of iIs receipf.
[File No. fi/l/92-EIAEP] KUM. SUMA SUBBANNA. Director 305 New Delhi, the 25th January, 1993 S.O. 205.—-In exercise OF the powers conferred by subicction (1) of Section 7 of the Export (Quality Control and Inspection) Act, 1963 (22 of 19*3), the Central Government hereby recognises the following agencies for the inspection of Raw Meat (Chilled/Frozen) prior to export, subrect to the conditions notified in the Export of Row Meat (Frozen/ Chilled) (Quality Control and Inspection) Rules, 1992.
1. Export Inspection Agency at Bombay/Calcutta/ Cochin /Delhi/Madras.
2. Directorate of Marketing and Inspection.
[Explanation.—In this notification Raw Meat (Chilled/ Frozen) means : — .
(i) Meat and minced meat processed by chilling/quick freezing obtained from Buffalo, Carcasses, veal/calf meat obtained from buffalo calves of above four months and upto one year of age; and
(ii) Indian goat and sheep raw chilled/frozen meat and minced meat of goat, sheep and processed by chilling/quicV freezing obtained from goat and sheep.
2. This notification shall come into force on the date of its publication in the Official Gazette.
[F. No. 6/1/92-EI&EP]!
KUM. SUM A SUBBANNA, Director Printed by the Manager, Govt, of India Press, Ring Road, New Delhi-110064 and Published by the Controller of Publications, Delhi- 10054, J993