3545 New Delhi, the 22nd Scptembw, 1995 S.O. 2678.—In pursuance of the powers conferred by subsection (1) of section 5 read with sub-section (2) of Section 6 of the Sick Industrial Companies (Special Provisions) Act.
1985, 'the Central Government hereby appoints Shri M, S.
Dayal, IAS (GJ:611 as a Member of the Appellate Authority for Industrial and Financial Reconstruction with effect from the dffte of his assupmtion of charge of the post nndupto 31st lanuary. 1998.
IF. No. 7il4|9*-BOJ] K. K. MANGAL, Under Secy.
CUSTOMS AND CENTRAL EXCISE COMMISSIONERATE Nagpvrr, the 18th September. 1995 S.O. 2679.—Sliri P.K. Gadknri, Superintendent, Central Excise Group 'B' of Nagpur Commissionerate having attained the ape of superannuation retired from Government service on 31-8-95 in the afternoon.
[C. No. II(3)3|95|Eatt.I|21I88* B. J. BF.LEY, Addl. Commissioner (P&V) 2)546- THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15, 1917 [PART I I—SEC 3(»)J 3541' 3548 THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15, 1917 [PART It—SEC. 3(ii)] 3549 -.3550 THE GAZETIE OF INDIA : OCTG&'BB:^;- 1995^/MVlKA 15, 1917 [Pigi, II-^SEC. S(ii)1_ 3551 2336 GI/95-2 3552". ..'...-—IH^QAZK^E^llNi^j.OCrOBER'T. tWS/JiSVttiA 15, 1917 [PART n—SEC-.-*^)!- 3553 3554 THE 'GAZETTE OF INDIA : OCTOBER. 7, 1995/ASVINA 15, 1917 [PART U—SEC. 3(H)J 3555 MINISTRY OF COMMERCE ORDER New Delhi, ihc 22nd September, 1995 S.O. 2o«0.—Wlieioas for tha development of the Export Trade of frulia, certain proposals for subjecting Processed Meat Products to quality control and inspection prior to export, were published as required by sub-rule (2) of rule 11 of the Export (Quality Control and Inspection) Rules, 1964, in the Gazelle of India, Parr-II, Section 3, Sub-Section (ii) dated 24th August, 1994 vide S.O. 2452 dated the 24th August, 1994;
And whereas the objections and suggestions were invited from all persons likely to be affected thereby within a period of fourty 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 27-10-1994;
And whereas the objections and suggestions received fromi 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 that it is necessary and expedient so to do for the development of the export trade of India, hereby :—
1. notifies thai Processed Meat Products shall be subject to quality control and inspection prior to export,
2. specify the types of quality control and inspection in accordance with the export of Processed Meat Product* (Quality Control and Inspection), Rules, 1995 as the types of quality control and inspection which shall be applied to such Processed Meat Products prior to export.
3. recognise the specifications as set out in schedule I to V appended to this order at the standards specifications for Processed Meat Products.
4. prohibit the export, in the course of international trade of Processed Meat Products unless a mark or seal recognised by the Central Government indicating that it conforiAs to the specifications applicable to it, has been affixed or applied to packages or containers of such Processed Meat Products is accompanied by certificate issued by the Agricultural Markoting Adviser to the Government of India or by any agencies established or recognised under section 7 of the Export (Quality Control and Inspection) Act, ] 963 [22 of 1963) or by the Directorate of Animal Husbandry of State Government to the effect that such Processed Meat Products conforms lo the aforesaid specifications or any other specification stipulated additionally in the Export Contract as the- case may be, and h exportworthy.
5. Specified that nothing in th'tf Order sail apply to the export by land, sea or air of bonafide samples of Processed Meat Products to prospective buyers, the value of which shall nor exceed Five Thousand Rupees.
Explanation :
In this Order, Processed Meat Products means meat products (other than fresh, chilled, frozen, minced/ground meat) that have been manufactured subjecting the meat to processes such as currinK, smoking, cannina, cooking, dehydration and addition of salt, spiefs and enzymes either in single or in combination,
SCHEDULE 1 SAMPLING OF CANNED PROCESSED MEAT PRODUCTS
1. General Requirements of Sampling (I) Sampling shall bo done by a person duly authorised by the designated Agency and in the presence of the manufacturers/exporter.
(2) Samples shall be stored and transported in such a way that the temperature of the material does not vary from the normal room temperature.
2. SCALE OF SAMPLING (I) In any consignment all the cases containing cans of the same size and from the same batch of manufacture shall bo grounded together to constitute a lot.
(2) Samples shall be tested for ea -.h. lot for ascertaining conformity of the material as per requirement of Schedule II to TV.
(3) The number of cans to be ^elested from the lot for testing the physicaJ, chemical and microbiological requirements shall depend upon the size of the lot and shall be in accordance with Column (I) and (2) of the Table 1 given bolow.
TABLE—I SELECTION OF CANS FOR TESTING Number of Cans in the Lot ( ) (I) Upto 500 500—1000 1001—5000 5001—10000 above 10000 . »_ .
Number of Cans to be selected (n)
(2) —6 —7 —8 —9 —10
(4) These .:ans shall be selected at random. The minimum number of packing cases to be opened may be in accordance with Table 2. The cans required as in (2.3) sht 11 then be drawn at random, soleoting at least 2 cans from each packing caso.
(5) In order to ensure the randomness random number tables shall be used. In case such tables 3556 THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15, 1917 [PART II—SEC. 3(U)J are not available, the following procedure rrr*y be adopted.
(6) Arrange all the cans in a systematic manner and starting from any can, every can shall be withdrawn & being the integral part of N/n where N is the total number of cans in the lot, and n is the number of cans to be selected.
TABLE—2 OPENING OF PACKING CASES (CLAUSE 2, 4) No. of Packing cases in the lot (N) Upto 100 101—500 501—1000 1001—5000 above 5000 Number of Packing cases to be opened (n) —2 —3 —4 —5
1. Number of Tests: A representative sample drawn from the cans, selected for physical and chemical requirements, shall be tested for va:u urn, head spaoe, sodium chloride, nitrite, heavy metals and protein.
2. Tests for Microbiological requirements:—
(1) Intubation at 37°C—2 of the cans selected shall bo incubated at 37°C for not less than 14 days and subjected to microbiological examination,
(2) Incubation at 55°C—Another 2 cans shall be incubated at 55 °C for not less than 14 days and subjected to microbiological examination 3 Criterion For Conformity:- A lot shall be considered as conforming to the requirements of this standard if all the samples tested satisfy the correspanding requirements for the characteristics.
SCHEDULE II STANDARD FOR CORNED BEEF
1. SCOPE- This standard applied to canned hufiUlo meat designated as "Corned Beef" and sold in hermetically sealed containers which have been heat treated after sealing to such an extent that the product is shelf-stable.
It does riot apply to meat products of the type "Corned Beef" with compositional characteristics different from these specified. These products shall be designated with a qualifying statement which describes the tTuc nature in such a way that it docs not mislead the consumer and that it does not leads to confusion with products covered by this standard.
2. Description :—Corned B^f ia chopped, cured, boneless carcass meat from buffalo live-stock and may include head vnsat, heart ,w\t arvi skirt mmt.
The product shall be prepared from coarsely cut buffalo meat which has been precooked or a mixture of such precooked meat to which a maximum of 5 raw moat has been added, in cither case, the meat shall be cured before or after filling into the container.
The heat treatment shall be applied after the container Is sealed and shall be sufficient to ensure that the product is shelf-stable and that it presents no public health hazard.
3. Essential Composition and Quality Factors r
(1) Essential ingredients :
— uncured bafl'alo meat —• curing ingredients consisting of food grade and sodium or potassium nitrite.
(2) Optional Ingredients :— — Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup).
— Textured Vegetable, protein, cereals and starch provided that the total quantity of optional ingredients does not exceed 50% by weight.
(3) Composition :— The total protein content in the final products shall not be less than 21 % m/m.
(4) Raw Material :—The meat from which the product is prepared shall be of a quality suitable for consumption and free from objectionable odours and flavours.
(5) Final Products :—The final product shall be clean and substantially free from staining and contamination from the container. The meat shall be uniformly and thoroughly cured and the product shall be capable of being sliced, when chilled.
Food Additives :
(1) Preservatives A. Nitrite, potassium and or Sodium B, Potassium chloride
(2) Antioxidants :
. Ascorbic acid and its sodium salt Contaminants Lead (Pb) Tin (Sn) Tin (Sn) : for products in tinplatc containers Tin (Sn) : for Products in other containers Maximum Level Calculated on the Total net contont of the final product 50 miligram/kilogrpm total nitrite expressed as sodium nitrite, Limited by good manufacturing practice.
Limited by good manufacturing practices.
Maximum Level 1 miligram/kilogram 200 muigram/kilogram 50 miligram/kilogram Hygiene : (1) The sanitary and other hygieno reguirements to be complcd with are as given under raw meat (chilled or frozen) (Quality Control and Inspection) Rules, 1992.
(2) All meat used in the manufcture of corned beef have been derived from animals subjected to antemprtem and post-mortem inspection. It shall havo been passed by an inspector as fit for human consumption. Meat shall not, subsequent to being examined by an inspector, have been exposed to contamination or processed or handled or subjected to the addition of any harmful substance which renders thom unfit for human consumption.
3557 .
(3) Raw or somi-processcd meat and corned b'sef s'ull ba handled, stored or transported in r.n establishment in a manner that will protect ihc meat and the corned beef from contamination and deterioration.
(4) The Product shill bs packeged in hermetically sealed containers which do not permit contamination and which shall be clean and show the characterisation of ground containers and shall show evidence of vacuum.
(5) When processed containers are cooled in water the water shall be of potable quality or suitably treated so as not to constitute a public health hazard.
(6) After processing containers shall be handled in such a manner as to avoid contamination.
7. Labelling :—(1) Name to the Food : The name of the food product to bo declared on the lable shall be as "Corned Beef.
(2) List of Ingredients : complete list of ingredients shall be declared on the label in descending order of proportion and a specific name shall be used for all the ingredients.
(3) Date Marking and Storage Inspection : For canned corned beef which is a shelf-stable product the date of minimum durability shall be indicated by the year,
(4) Labelling of Non-retail containers : Information as appropriate needed for labelling o f retail containers is given either on the non-retail container or in accompanying documents except that the name of the food, date marking and storage instructions, identification and the name and address of the manufacturer or packer shall appear on the nonretail container. However, lot identification, Erd the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is ckarly identifiable with the accompanying documents.
(5) Net Contents : The net contents shall be declared by weight in either the metric ("Systems International") units or avoirdupois or both systems of measurements as required by the country in which the product is sold.
(6) Name and address : The name nnd address of the manufacturer/packer shall be declared provided that it may be replaced by an identification mark where such an identification mark has been issued by the country of origin.
(7) Country of Origin : The country of origin of the product shall be declared in clear words. The country in which the procession is performed shul! be considered to be the country of origin for the purpose of labelling.
SCHEDULE IT1 STANDARD FOR LUNCHEON MEAT I. Scope : The standard applies to prodvxK designated as "Luncheon Meat" which have hf.en packed in any suitable packing material.
2. Description : The product shall be prepared from meat or poultry meat or a combination of these which has been and cured and which may have been smoked.
The product may or may not contain binders.
The hoat treatment to which the product has been subjected and the type of cure and packaging shall be sufficient to ensure that the product presents no public health hazard and remains whole some under the conditions of storage transport and sale as indicated in sub-section 6.4 and 6.5.
3. Essential Composition and Quality Factors :
(1) Essential Ingredaents — Meat or poultry meat or a combination of these water — Curing ingredients consisting of food grade salt and sodium or potassium nitrite.
(2) Optional Ingredients :
— Ed'ble offal, fat per se, — Carbohydrate and protein hindeis spch os — Meal, flour or starch prepared from giain, or sweet potato.
— Bread, biscuit or bakery products.
— Milk powder, skim milk powder, butter milk powder, caseinatc, whey powder, egg protein, textured vegetable protein, ground nut prot'en dried blood products, soya floor, soya protein, wheat gluten, lupin rnjal, sunflower meal.
— Sucrose, invert sugar, dextrose (glucose), lactose maltose, glucose syrup (including corn syrup).
—- Spicts, seasonings and condiments —Hydrolyzed protein.
(3) Composition — Minimum ingoing meat content — Maximum fat content.
Product with Binder 80% 35% Product without binder and sdible offal (But may include Heart Tongue or Head Meat.
90% 30%
(4) Essential Quality Factors :
(i) Raw Material : The ingred'ents from which the prec'uet is prepared shall be of a quality suitable for human consumption and free from objectionable odours and flavours.
3 5 5 8 • T H E G A Z E T T E O F I N D I A : O C T O B E R 7 , 1 9 9 5 / A S V I N A 1 5 , 1 9 1 7 [ P A R T I I — S E C . 3 1 " ) }
(ii) Final product : The product shall be clean and substantially free from stain'ng and contamination from the container. The meat and poultry meat shall be uniformly and thoroughly cured and the product shall be capable of being sl:ced.
4. Food Additives
(1) Preservatives Nitrite, Potassium and/ or sodium salts Nitrito, potassium and/ or sodium Potassium chloride
(2) Antioxidanls :
Ascorbic acid and sodium salt Iso-ascorbic acid and sodium salt
(3) Flavours :
Natural flavouring substances and natureidentical flavouring substances
(4) Flavour Enghancers :
5 Guanylatc, disodium 3 Inosinate, disodium
(5) Acidity Regulators :
Glucono-delta-lacfonc sodium citrate Maximum in Going Amount 200 Milligram/kilogram total nitrite expressed as sodium nitrite.
Maximum Level Calculated on the Total net content of the Final Product 125 milligram/kilogram total nitrite expressed as sodium.
Limited by Good manufacturing practice.
Limited by good manufacturing practice.
Limited by good manufacturing practice.
Limited by good manufacturing practice.
Limited by good manufacturing practice.
(6) Water Retention Agents:
Phosphates (naturally present plus added) Added phosphates (monodi-and poly sodium and potassium salts)
(7) Colours:
Erythrosine (CI 45430) to replace loss of coloui (for the product with binder only) 8000 milligram/kilogram (expressed PBOS) 3000 milligram/kilogram (expressed as PaO6) singly or in combination 15 milligram/kilogram 5, CONTAMINANTS: Maximum level Lead (Pb) Tin (Sn) Tin (Sn) : for products in tinplate containers Tin (Sn) : for products in other containers
0.5 milligram/kilogram 200 milligram/kilogram 50 milligram/kilogram
6. HYGENE:
(1) The sanitary and' other hygiene requirements to be complied with are as given under raw meat (chilled or frozen Quality Control and Inspection) Rules, 1992.
(2) No meat including poultry meat and thejr products shall be accepted by an establishment unless the meat or meat products have been derived from animals subjected to ante morlcm and post mortem inspection. They shall not be accepted unless they are properly branded or or marked in and in all ways suitable for human consumption and that they have not, subsequent to being examined by an inspector, been exposed to contamination or Processed or handlod or subjected to the addition of any harmful substance which renders them unfit for human consumption.
(3) Meat including poultry meat and their products shall be handled, stored or transported in an establishment in a manner that will protect the meat and meat products from contamination and deterioration.
(4) Products that arc heat treated after packaging shall be packed in hermetically sealed containers wbich do not present any he?lth hazar<f or permit contamination under the conditions of handling, storage, transport and sale indicated on the lable. The containers shall be clean and show the characteristics of sound containers and. where applicable to the type of Container, shall show evidence of vacuum.
(5) Products that arc heal treated before packaging shall be packag 'd in such a wey that contamination is kept to a minimum so that the product will withstand spoilage and present no public health hazard under the conditions of handling, storage, transport and sale indicated on the lable.
The containers shell not present any health'hazard or permit contamination under normal conditions of handling. They shall be clean and where applicable show evidence of vacuum.
(6) When processed containers are cooled in water, the watershallbeofpotablcqualityof suitably treated so as not to constitute a public health hazard.
(7) The final product shall bo hanc led and stored in such a manner as lt> avoid contamination of the product.
7. LABELLING :
(1) Name of the Food :
The name cf the product to be declared on the label shn.Il be 'Luncheon Meat'.
A declaration of the presence of binders and of edible oflal and a declaration Indicating the species of animal from which the meat, poultry meat or a combination of these are derived shall be given in connection with (he nameof the product if their commission would mislead the consumer.
(2) List of Ingredients :
A complete list of ingredients shall be declared oil the labUir.dcscendingonierorproportioncxecpi that specific names shall be used for a-wurbic. acid, iso-ascorbic acid ;ind their sodium salLs' and nitrite (Potassiumand sodium and thai :uldtd phosphate; ran bo declared by the d:iss title" phosphates'.
3559 The list of ingredients shall indicate the species of animals from which the meat poultry meat or a combination of these are derived.
(3) Date Marking and Storage Instruction* :
(0 For shelf-stable products the date of minirnumdurabillty shall be declared by the year.
(ii) For products which are not fully shelf-slable, i.e.
which may be expected not to keep for at least 18 months in normal conditions of storage and sale, and which are packaged in a container ready for offer to the consumer or for catering purposes, the date of minimum durability shall be declared by day, month and year.
(lii) For products which are not self-stable and which are packaged in containers not sold directly to the consumers or for catering purposes, adequate storage and distribution instruction* shall be declared.
(4) Labelling of Non-retail containers :
Information as appropriate needed for labelling of retail containers is given either on the non-retail containers or in accompanying documents except that the name of thg food, date marking and storage instructions., lot identification and the name and address of the manufacturer or packer shall appear on the non-retail container. However lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such mark is clearly identifiable with the accompanying documents.
(5) Net Contents:
The net contents shall be declared by wrlght in either the metric (system international) units or avoirdupois or both systems of measurement as required by the country in which the product is sold.
(6) Name and Address:
The name and address of the manufacturer/packer shall bo declared, provided thut it may be replaced by an identification mark where such are identification mark has been issued by the country of origin.
(7) Country of Oligin :
The country of origin of the product shall bo declared in clear terms. The country in which the processing is performed shall be considered to be the country of origin for the purpose ->f labelling.
SCHEDULE - IV STANDARD FOR COOKED CURED CHOPPED MEAT
1. SCOPE : This standard applies to products designated as "Chopped meat" which have been packed in any suitable packaging mntorial.
2. DESCRIPTION : The product shall be prepared from meat or poultry meat or a combination of these which has been cured and wh;ch may have been smoked. At least 50 % of the meat used shall consist of coarsely cut pieces equivalent to meat ground through holes of not less than 8 mm in diameter. No piece shall be greater than 15 mm in my one d mansion.
The product may or may not contain binders.
The heat treatment to which the product has heen subjected and the type of cure and packaging shall be sufficient to ensure that the product presents no public health hazard and remain whole some under the conditions of storage, transport :md ^<lc as indicated in paragraph 6, A and 6.5.
3. Essential Composition arM Quality Fecvors :—
(1) Essential ingredients •— Meat or poultry nvat or a combination of both water — Curing ingredients consisting of food - grade salt (sodium chloride) and potassium or sodium nitrite.
(2) Optional Ingredients.
— Edible offal, fat perse, poultry meat;
— Carbohydrate and protein binders: Such as — meal, flour or starch prepared from fra;n, proteto or sweet potatos;
— bread, biscuit or bakery products;
— milk powder, skimmed milk powder caseinatc, whey powder egg protein, d-ircd blood products, vegetable protein products;
— Source, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn sytup).
— Hydrolyzed protein 23^6 GI/95— 3
(3) Composition — Minimum ingoing meat content — Maximum fat content Product with binder.
30 % Product withou4 binder and edible offal (but may include Heart, Tongue or Head Meat from Mammals 25%
(4) Essential Quality Factors :
(i) Raw materiel —the ingredients from which the Product is prepared shall be of a quality suitable for human consumption and free from objectionable odours and flavours.
(ii) Final product — the product shall be clean and substantially free from staining and 3560 THE GAZETTE OF INDIA . OCTOBER 7, 1995/ASVTNA IS, 1917 [PART II—SEC. 3<ti)] contamination form the container. The meat and poultry meat slmll bo uniformly :?nd 'thoroughly cured and the product shall be capable of being sliced.
4. FOOD ADDITIVES. :
(I) Preservatives Nitrite potassium and/or r.odhim salts.
Nitrite, potessium and/or sodium salts.
Potassium cblor.de
(2) Antioxidants Ascorb'c acid and sodium salt.
ISO-Ascorbic acid and sodium salt.
(3) Flavours :
Natural flavouring substances and nature identical flavouring substances
(4) Flavour Enhancers :
5 Guanylatc, disodium 5 Tnosinate, disodium
(5) Acidity Regulators :
Glucono-delta-lactone Sodium citrate Maximum Ingoing Amount 200 miltgram/kilogram total nitrite expressed as sodium nitrite.
Maximum level calculated mi the total net content of the final products.
125 mUigram/kilogiam total nitrite expressed [is sodium nitrite.
Limited by good manufacturing practice.
Maximum level Calculated on the total net content or the final product.
Limited by good.
Manufacturing practice.
Limited by good manufacturing practice Limited by good facturing practice Limited by good manufacturin g practice
(6) Water Retention Agents :
Phosphate (Naturally present plus added) Added phosphates (Mono, di and poly), sodium and potassium sa
(7) Colours Erythrosine (CI 45430) tc replace lose of colour 8000 milligram/ Kilogram (expressed as PA,) :
3000 milligram/ Kilogram (expressed Us PBO5) Singly or in Combination > 15 milligram/kilogram (for the product with binder only)
5. Contaminants :, Lead (Pb) Tin (Sn) Tin (Sn) for products in tinplate container Tin (Sn) for products in other containers Maximum Level
0.5 milligram/ kilogram kilogram 200 milligram/ kilogram 50 milligram/
6. HYGIENE :—(1) The sanitary and other hygiene requirements to be complied with are as given under raw meat chilled or forzen (quality control and inspection) Rules, 1992.
(2) No meat including poultry meat and their products shall be accepted by an establishment unless the meat or meat products have been derived from animals subjected to ante-morlem and postmortem inspection. They shall not be accepted unless they arc properly branded or marked and in all ways suitable for human consumption and that they have not, subsequent to being examined by an inspector, been exposed to contamination, or processed or handled or subjected to the addition of any harmful substance which renders them unfit for human consumption.
(3) Meat including poultry meat and their predicts shall be handled, stored or transported in an establishment in a manner that will protect the meat and meat products from contamination and deterioration.
(4) Products that are heat treated after packaging shall be packaged in hermetically sealed containers which do not present any health hazared or permit contamination under the conditions of handling, storage, transport and sale indicate on the lable.
The containers shall be clean and show the characteristics of sound containers and, where applicable to the type of container, shall show evidence of vacuum.
(5) Products that are heat treated before packaging shall be packed in such a way that contamination is kept to a minimum so that the product will withstand spoilage and present no public health hazard under the conditions of handling, storage, transport and sale indicated on the lablc. The containers shall not present any health hazard or permit contamination under normal conditions of handling. They shall be clean and where applicable show evidence of vacuum.
3561
(6) When processed containers are cooled in water the water shall be of potable quality or suitably treated so as not to constitute a public health hazard.
(7) The final product shall be handled and stored in such a manner as to avoid contamination of the product.
7. Labelling :(1) The name of the food : The name of the food to be declared on the label shall be 'chopped meat' except that the word 'Meat' may be replaced by a word describing the kind of meat used, or more then one kind of meat has neen used, by the names in descending order of proportion, e.g., 'chopped pork', chopped park and beef.'
A declaration of the presence of binders and of edible offal and a declaration indicating the species of animal from which the meat, poultry meat or a combination of these are derived shall be given in connection with the name of the product if their omission would mislead the consumer.
(2) List of ingredients :
The list of ingredients shall indicate the species of animals from which tho meat poultry meat or a combination of these are derived.
(3) Date marking and storage instructions :
For shelf-stable products the date of minimum durability shall be declared by the year. For products which are not shelf-stable that is which may be expected not to keep for at least 18 months in normal conditions of storage and sale, and which are packaged in a container ready for offer to the consumer or for catering purposes, the date of minimum durability shall be declared by day, month and year. For products which are not shelf-stable and which are packaged in continers not sold directly to the consumer or for catering purposes, edequate storage and distribution instructions shall be declared.
(4) Labelling of on-retail containers :
Information as appropriate needed for labelling of rotail containers is given either on the non-retail contaeiners or in accompanying documents except that ths'mra; of tho food, date marking and storage instructions, lot identficatton and the name and address of the manufacturer or packers or packer shall appear on the non-retail container. However lot identification, and .the name and address of the manufacturer or packer may be replaced by an identification mark provided that such mark is cleirly identifiable with the accompanying documents.
(5)Net contents :
The net contents shall be declared by weight in ritlter the metric system (system international) units or avoirdupois or both systems of measurement as required by the country in which the product is, sold.
(6) Name and Address :
The name and address of the manufacturer/ packer shall be declated provided that it may be replaced by an identification mark where such an identification mark has leen issued by the country cf origin.
(7) Country of Origin :
The Country of origin of the product shall be declared in clear terms. The country in which the processing is performed shall be considered to be the country of origin for the purpose of labelling.
SCHEDULE - V MINIMUM REQUIREMENTS FOR AN APPROVED ABATTOIR NOT CONFORMING TO IS—4393-1979
1. General :—The requirements indicated in the schedule will be provided/funded for by Government/Civic agencies at all approved public abattoirs/ slaughter houses.
2. Layout :—The abattoir/slaughter house shall have the following essential facilities :—
(a) Resting place for animals before slaughter,
(b) Adequate facilities for ante-mortem 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 animals,
(i) Adequate water supply.
3. Units in an Abattoir :—The abattoir shall have the following units :—
(a) Reception area or resting ground,
(b) Lauages,
(c) Slaughter halls,
(d) Ancillary accommodation,
(e) Refrigerated room (Optional).
3.1 Slaughter Hall :—
3.1.1 Separate provisions, where required, shall be made for slaughtering, dressing animals in accordance with halal, jhatka and Jewish methods :—
(a) Sheep and goats,
(b) Large animals.
3.1.2 The slaughter halls and ancillary accommodation thus provided shall be separated.
3.1.3 Separate spaco shall be porvided for stunning (wherever applicable) blctd'ng and dressing of T,rca«se-..
3562 THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15. 1917 I PART II—SEr. Kii)l
3.L4 A curbed-in bleeding area oi adequate size should be provided-
3.1.5 Dressing of carcasses should net be done en floor.
3.L.6 Adequate space and suitable and propeily located facil'ties shall be provided for inspection of viscera of the vnrious 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 tor 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 pvem'ses of the abattoir.
3.2.3 Suitable and sufficient facilities shall be provided for the isolation of meat lequiring further examination by the vetcrinar'ar,.
3.2.4 Suitable and sufficient accommodation shall bo provided for the retention of all meat condemned and unfit fcr human consumpfon and shall be locked up separately.
3.3 Refr'gernted Rooms:—
3.3.1 This shull be optional but required where processing unit plants aic not located within reasonable travell ng distance.
3.3.2 Hanging halls, ;f air-conditioned, should have temperature not lv'ghcr than 10°C.
Two retaining compartments constructed of rust resistant wire gauge or expanded metal port on extending from about 75 mm above ground to coiling should bo provided.
4. Kails for carcasses— Rails with hooks of suitable rust-proof metal or galvanised mild :.heet shall be provided for hanging the carcasses and similar provision for plucks shall be mod"-, permitting free circulation cf air.
The hooks shall b ; suitably cleaned and sterilized regularly.
5, Civil Constructor):
5.1 Ante-mortom and Pan Area—The area should bo paved with impervious material such as concrete non-slippery hcrr ng-bone type suilabU lo stand wear and tear by hooves or brick xnd patched to suitable drainage facilities flit pan should preferably be covered.
5.2 Areas for vehicular Trnffic—Concrete pavtd areas, properly drained facilifes from building, loading docks or live-stcck platforms shall be provided at places where vehicles are loaded or unloaded. Pressure washing jets and disinfection facilities for tmcks canying animals should be provided.
5.3 Drainage—All parts of floors where wet operations are conducted should be well drained. It is important that the floors slope uniformly to drains with no low sports which collect liquids. Flcior drains should not be provided in freezer rooms or dry storage areas.
6, Lighting and Ventilation:—
6.1 Work rooms should be provided with adequate direct natural light and ventilation or ample artificial light and 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. L A suffie'ent, safe, potable and constant supply of fresh water shall bo available at adequate pressure throughout the premises.
7.2 A constant supply of clean hot water shall be available in the slaughter hall and workrooms during work hours.
7.3 Suitable facilities for washing hands including adequate suppVes 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 connections or back siphonage with lines of potable water.
8. Accessibility for Cleaning and Maintenance- All parts of the product handling zone shall bs readily available in sight and reach for dpan;ng and inspection.
9. Non-acceptable Materials—In an abatroir the following materials shall not be used, namely:—
(a) Copper and its alloys in equipment used for edible products.
(b) Cadmium in any form in equipment handling edible products.
Ic) Equipment with painted surface in product handling zones.
(d) Enamel containers or equivalent,
(o) Lead.
[F.No. 6/3/92-E1&EPJ KUM. SUMA SUBBAN'NA, Director - 3553 3554 THE GAZETTE_OF_INDIA ; OCTOBER 7, 1995/ASVINA 15, 1917 [PART II—SEC. 3(ii)] 35b •"• 3 5 6 6 T H E - G A Z E T T E - O F I N D I A • O C T O B E R 7 , 1 9 9 5 / A S V I N A 1 5 , 1 9 1 7 [ P A R T I I ^ S E C 3 ( U ) J 3567 2336 G I / 9 5 ^ W6B THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15, 1917 [PART I I ^ S E C . 3(ii)] 3569 New Delhi. Ihe 22nd September, iy.'»5 S.O 2681.—In exercise of Ihe powers conferred by scclion 17 of the l:\port (Quality Control and inspection) Act, ]%.l (22 of 1963), Ihe Ccilral Government hereby makes Ihe following Rules, namely :- —
1. Short title and commencement.—(lj These Rules may be called the Export of Processed Meal Products iQuahly Control and Inspection) Rules, 1995.
(2) They shall come into force on the date of their final publication in Ihe Ollieial Gazelle.
2. Definition. —In these rules, unless Ihe context othcnvi.se requires,—
(a) "Act" means the Fxport (Quality Control and Inspection) Act, 1963 {11 of 1963);
(b) "Agency" means liny agency for quality control or inspection or both, established or recognised under section 7 of the Act ;
fc) "Animal" means a livestock belonging to any of the following species namely :•—
(a) Buffalo ;
(b) Sheep ;
(c) Goat.
(d) "Boneless meat" means dressed meat which is from tendons, bones, cartilages and scperable nerves ;
fe) "Carcass" means the slaughtered body of an animal or any part (hereof including viscera ;
(fj "Canned Meat Products" means meat products p.ickcd in hermetically sealed containers which have been heat treated after sealing to such an extent that the product is shelf-stable ;
(g) "Chilled" means (hat the core temperature of carcass, cuts or mince which does not exceed 4 degrees Celsius at any stage;
(h) "Corned beaf" means chopped, cured or boneless carcass meat of buffalo and shall include head meat, heart ment and skirtmeat ;
fi) "Cuts" means meat obtained from dressed carcass and boneless meat ;
(j) "Edible Offal" means such offals and poul'ry si in MS arc fit for human consumption includnm hni-s but nol of (he animal from which the lunj> luw been taken has been scalled by immersion'm hot water, excluding cais, scalp, snouts but including lips and muzzle, n/ucous membrane, sinews, genital system, udiien, intestines and urinary bladder;
(k) "Halves" means sawed/chopped carcass divided into two equal halves splitting through the centre of the back bone or removing the back bone by cutting through the transverse process of the vertebrae ;
11) "Hermetically sealed coutamer" means a container which is completely .scaled, rigid and impermeable and is made of any appropriate material suitable lot' the product ;
(m; "Inspecting Officci" means a qualified velerirarian of the Central Government, State Government, Locul Bodies or any officer suitable for the purpose appointed or recognised by the Agency ;
(n) "Lean" means mctit free from .separable ful,
(o) "Luncheon meat" means comminuted and cured meat and shall include edibli oJl'aK or poultry meal, heal treated and packed to ensure I hut the JVOIJIIU presents no public hciiJth hazard and remains wholesome under the conditions of storage and transport ;
ip) "Meal" mcjns the edible pait ol an animal including edible olfal of buffalo, sheep and jjoal ;
(q) "Minced meat" mcani comminuted meat of uniform Hi ains obtained from boneless meat of buffalo, sheep or jioat ;
(r) "Net weight" means weight of Processed Meat when packed but does nol include weight of the container and packing material ;
(si "Packaged" means packed in a container manufactured of materials which will not contaminate or interfere with quality of meat products under normal conditions of handling;
It) "Poultry" means domesticated birds, including chickens, turkeys, ducks, geese, guinea-fowls, pigeons and quails;
(u) '"Quarters" means Ihe fourth part of Carcass or Ihe cut sides of a Carcass derived from halves and generally categorised as foic and fund, quarters.;
(v) "Schedule" means a schedule appended lo these rules.
(w) "Slaughter" means killing of an animal for food employing a humane method not inconsistent with the provisions of the prevention of cruelly to Animal* Act, I960 (54 of 1960) in a licensed slaughter houso where the animal is subjected to Ihorough antemortem and post-mortem examinations ;
ix) "Slaughter house or abattoir" means any premises which is authorised by the local authority for .slaughter of animals intended for human consumption.
3. Quality Control and Inspection.—The quality control ol Processed .Meat intended for export shall be carried out with a view to ensuring that the same conforms to (he specifications recognised by (he Central Government, under Section 0 of the Act.
4 Requirement of an Abattoir.—For the purpose of assurins: the quality of Processed Meat for exports it sliVdl Jie ensured (hat (he abhattoir where the animals are slaughtered shall meet the following requirements :
la) All abattoirs servicing raw material requirements of the industry for meat for export and in existence as on the date of commencement of the rules *hall comply with fhe requirements stipulated in IS 4.W - 1079 'Basic requirement for an abattoir".
(b) The abattoirs or slaughter houses constructed ,'iflcr I lie date of the notification of (licv MIICS ami nnlis fd for purposes of sccurim: raw mulct iul for c\pori of meat shall comply with the recjuirenicnls of IS W9 THE GAZETTE OF INDIA : OCTOBER 7, 199S/ASV1NA 15, 1911 ^[^rU-SE^m]
(c) Where after th« date of notification of these rules, abattoirs or slaughter houses are constructed for purposes of source of meat for export and these are in conformity with any accepted international standards for abattoirs, such units shall not be requirtd to comply with IS standards 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 to the requirements within/ a period of three years from the date of commencement of these rules. Till such time, the existing abattoirs shall meet the requirement stipulated in schedule-V.
5 Conditions for Ante-Mortem and Post-Moriem inspection.—The animals shall be subject lo ante-mortem aud postmortem inspections by qualified veterinarians.
6. Storage.—<1) The Carcass halves|quarters shall be hung in tho chill room in such a way t|/at they will be at least 30 centimeter from the ceiling. 10 centimeter from the walls and 10 centimeters from the floor.
(2) Processed Meat Products shall bo stored in such a way that it will preclude the contamination with proliferation of micro-organisms and protect against deterioration of the product or damage to the container. During periodic Inspection of the Processed Meat Products, the agency shall ensure that the products which are fit for human consumption are dispatched and that end product specification should be complied with when they exist. It shall be dispatched m the sequence of the lot numbers,
(3) Facilities meeting hygienic requirements for storing the containers used for Processed Meat Products in such a way that neither the products nor the containers come into direct contact with the ground.
(4) The following provisions shall apply where Processed Meat Products arc placed in chilling rooms namely :—
(a) Entry should be restricted to personnel necessary to carry out operations efficiently.
(b) Doors shall not be left open for extended periods end shall be closed immediately after use.
(c) Containers holding Processed Meat Products shall not be stacked directly on the floor.
(d) Where refrigeration equipment is not monned, autointo large containers to prevent deterioration of the central part of the product. Rapid cooling down of all packages of Processed Meat Products and maintaining non-shelf stable Processed Meat Products at chill temperature are essential. They shall be placed on pallets or on dunnage in such a way that there is adequate air circulation.
(e) No chilling room shall be loaded beyond its designated capacity.
(f) Where refrigeration equipment is not manned, automatic temperature recorders should be installed. If no automatic device is installed, temperature shall be read at regular intervals and the readings shall be recorded in a log book.
7. Sanitary and other requirement of Meat Processing Plant.—The premises shall be fit for processing unit approved and refiis'tered by the local authority.
7.1 The premises shall not be located in an area subjected to frequent flooding,
7.2 All yards, out houses, stores and all approaches to the factory shall always be kept clean and in sanitary condition.
7.3 The road within the premises shall be metalled.
7.4 The premises shall be located in a sanitary place, wherever marine products, fruits and vegetable are handled in the same area, tho premises where meat is processed shall be adequately partitioned from the premises where these products are processed or leave a gap of seven days between different processings in case they are carried out in the same processing hall,
7.5 It shall exclude the entry of dogs, cats, rodents, insects, flies, crows, bats and vultures. The use of poisons or bails is carried out or any packed product is stored.
7.6 The premises shall be so constructed and maintained as to permit hygienic processing and dressing, All operations in connection with the processing or packing of uarcass meat products shall bo carried out under strict hygienic conditions and under the supervision of the qualified veterinarians of the Central Government or Agency. Meat Products shall not come in contact with floors, walls or other structures except those which are specially designed for coatact with meat products, 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,
7.7 All the parts of the authorised premises shall always be kept clean, adequately lighted, (the intensity should b« 220 Lux in work rooms and shall 550 Lux in inspection areas) and ventilated and shall be regularly cleaned, disinfected and deodorised. The premises should provide adequate working space for the satisfactory performance of all operations. The flooring shall be impervious, non slippery 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 and meat products is frozen or stored frozen. Lime washing, colour washing or painting, as tho case may be, shall be done at least once a year. The dates when this is to be undertaken shall pe intimated in advance to Lhe Agency to facilitate verification and inspection. The floors, walls, ceilings, partitions, doors and other part of all structures shall bo of such material, construction and finish that they can be readily and thoroughly cleaned. Tho walls shall be tiled with white glazed ceramic tiles upto a height of 1.5 meters to enable wash'ng with hot water and chemical disinfectants. Alternatively, suitable coating or bygienic panels may be used instead of ceramic. The walls shall be free 3from cfracks creviced and dumpness.
7.8 All plant areas utilised for processing of meat shall be appropriately protected against ingress of flies.
7.9 The ceiling shall be of permanent nature and prevent accumulation of dirt and minimize condcsalion mould development and flakiag and should be easy lo clean, wherever stairs tire there, they sould bt constructed with such material which can be cleaned easily and eifectively, should have side curb with a minimum height of 15 centimeters.
7.10 The processing area shall be free from cobwebs and spiders.
7.11 The rooms and compartments in which the meat is processed or stored shall be free from dust and odour emanating from the dressing rooms, toilets cetch basins by products storage, animal pens.
7.12 The equipment shall be so placed as lo permit thorough inspection for cleanliness. All the tables and equipments used for dressing of carcasses and preparation of meat products shall be or such material which can be easily cleaned sterilised and is impervioui to water, icsistant to chemicals and rust, smooth. Equipments and utensils used for edible or condemned materials should be so identified and should not be used for edible meat and meat products.
No vessel or container for storage of meat and meat products made up of galvanised iron or iron shall be used except meat freezing trays which may be of galvanised iron. Copper or brass vessels when used should be heavily tinned. Use of wooden equipment structures in the processing nrea shall be avoided. Wooden chopping blocks and wooden handles or knives which when used shall be daily washed with hot water or steam sterilised. The wooden chopping blocks shall be strong enough to withstanding chopping and shall not contaminate the meat with wood dust.
7.13 The processing area shall not be used for pnu-cssinfi or :my material other than meat of the same spicies without approval of the Agency.
3571
7.14 All drainage and plumbing system shall be designed for efficiency and adequacy having regard to the through out put of the plant and all drains and gutters shall be permanently installed. The drainage system of the processing unit shall not be connected with in he proceeds building with the drains receiving effluent materials from the toilets or animal bens. Manholes will be Icakproof to avoid back flow of the waste matter due to blockage.
7.15 The entry to the processing area shall be restricted and process workers from slaughter house or by-products section shall not be allowed to enter the clean area th;il is processing or packing area. For easy identification the uniforms of workers of the clean area shall be different from, those of workers in other areas.
7.16 All activities relating to meat processing and having requirements of the use of water shall be supported by access to adequate clean and potable water. The water ' to be utilised in the plant for processing related activities shall he subjected to regular testing and the plan shall have adequate arrangements for such testing. If upon testingwater which is to be poured is unwholesome or non-potable, the fact shall be reported to the authorities responsible for the supply and if it is from processors' own sources then processor shall take nil necessary steps to render the waicr wholesome and potable.
7.17 Wash basins with ample detergent and harmless antiseptic solution, preferably with foot operated facets having water supply shall be provided at each entry and exit points.
7.18 Ample supply of water shall be provided for the workers and for keeping the plant clean. Tables, hpnd saws, knives, steels, cleavers knive pouches containers for stor age or meat shall be washed throughly with detergent solutions and hot water. Hot water at 82°C and above should bo available for sterilisation of knives and other cutting tooth equipment. If non potable tf/ater is used for producing of steam or for refrigeration or fire control or any other purpose unconnected with processing, then such water should be carried in completely cross connection or back siphonege with the lines carrying potable water supply.
7.19 No person having any open wound on the hands shall be allowed to work in the processing area. No person suffering from infections or contagious disease shall be allowed to enter the premises. Annual medical check up of all the employees shall be carried out by a registered medical practitioner with a minimum MBBS qualification. A rccor.i of such examinations duly signed by a registered medical practitioner shall be maintained and presented to the inspecting officer as and when desired by him. Overcrowing of employees in the processing area shall be avoided by providing working table at sufficient distance from each other.
7.20 Spitting and chewing and smoking shall be prohibited in the processing area,
7.21 The finger nails and hairs shall be properly trimmed or covered. Combing of hair in processing area and cleaning and blowing of nose shall be prohibited in the processing area.
7.22 All process workers shall be provided with aprons head wear, hand gloves and footwear of such material which can he easily cleaned and disinfected. The supervisory staff shall ensure that the same are properly cleaned and the workers are neat, clean and tidy, Adequate, suitable und conveniently located changing fragilities should be provided.
7.23 The authorised premises shall have adequate cold storage facilities.
7.24 The cold storage (chilling room, freezing room, freezer slore) shall be licenced premises. Temperature recorder of the cold storage shall be maintained and retained for one year.
7.25 All external accesses to the processing area shall be provided with antiseptic foot bath for persons entering the processing area.
7.26 Wherever five or more employees of either sex are employed 'a sufficient number of Invators and wash basins for each sex as specified below shall be provided.
Number of worker;
1. Not execdings 25
2. Exceeding 25 but not exceeding to 4y
3. Exceeding 50 but not exceeding 100
4. Exceeding J00 and above s Number nf Laterines 1 1 3 5 Number of Urinals *> 4 6 10 Number of wash basins 1 3 5 Number of Bath Roomi J 3 5 These shall be situated away .from the processing halls and arrangements shall be made for their daily dimnfestalion. The main door to the lavatories shall be fly-proof and netted with self-closing doors. Adequate changing room facilities shall also be provided.
7.27 Exhaust fans shall be provided wherever necessary.
7.28 Trolleys used for transportation of the waste bo marked to identify them from those which shall be exclusively wed for the transportation of carcass meat and meat products.
7.29 Waste material should be handled in such a manner as to exclude contamination of food or potable water. Precaution should be taken to prevent access to waste by pests.
Waste should be removed from the meat and meat products handling and other working areas at regular intervals and at least once a day. Waste receptacles used for storage and equipment which have come into contact with the waste should be cleaned and disinfected. At least once i day in a week the waste storage area also should be cleaned and disinfected.
7.30 All the processing area and equipments shall be cleaned and disinfected after each days' work.
7.31 A definite time schedule shall be adopted for cleaning and sanitizing and chilling room.
8. Method of Sampling and Testing—The inspection of processed Meat Products meant for export shall be done by drawing samples wherever as per instructions contained in Schedule I to these rules and testing the same with a view to seeing that the consignment conforms to the standard specifications.
9. Place of Inspection—The inspection of processed Meat products for the purpose of these rules shall be carried out at the premises of the processor or manufacturer who shall provide alj necessary facilities to the agency to carry out such inspection.
10. Inspection Fee—Inspection fee shall be paid to the agency at the rate of Rs. 0.15 per tin/package of 1 kilogram or part thereof subject to a minimum of Rs, 100 per consignment of processed Meat.
11. Instructions of Agency—Regarding sanitation in the premises, cleanliness of personnel and equipment, onerationa] procedures, method of sampling, testing packaging, maikmg and inspection of processed meat at all stages and maintenance of records thereof, all instructions issaed from time to time by the Council and compatible with these rules shall be ndhered to.
12. Conditions for Transportation of Carcasses Processed Meat Products—(1) The conditions stipulated in column (2) 3572 THE GAZETTE OF INDIA : OCTOBER 7, 1995/ASVINA 15, 1917 [PART II—SEC. 3(ii)] of the following table are to be followed for transportation of carcasses Meat depending upon type of meat :— Type of Meat
(1) Fresh Chilfcd Frozen Specifications for transport
(2) Vehicles fully covered with impervious flooring and side walls in case of transport over dis'anre exceeding 100 kilometers suitable arrangement shall be made to maintain a temperature not exceeding 6°C.
Transported irV refrigerated;insulated vans'. In;
case of transport over distance exce:dui3 H>0 kilometers suitable arrangement shall be made to maintain a temperature not exceeding 6JC.
Transported in insulated 'refrigerated i'ans. The temperature of the carcass meat shall not go above minus 8°C.
(2) Means of transport of containers shall comply wifli the following conditions :— fa) All internal finishes shall be made of corrosion resistant material, be smooth, impervious and easy lo clean and disinfected Joints and doors shall be sealed so as to prevent the entry of pests and oihei sources of contamination.
(b) The design and equipment should be such thai the required temperature can be maintained throughout the whole period of transport. Where transport is under refrigeration, it is desirable to install temperature recorders, if no automatic device is installed, temperature shall be taken at reguliu intervals and the reading shall be recorded in a log book.
(c) Vehicles intended for the transport or processed Meat product shall be equipped in such a way that the product do not come into contact with the floor.
(d) Processed Meat Products shall not be carried in the any means of transport which is used foi conveying live animals.
(c) Processed Meat Products shall not be carried in the same means of transport as other goods in ;i way which may adversely affect the produci1?.
(f) Processed Meat Products shall not be placed in any means of transport which are not clean. IL shull be cleaned and disinfected before loading.
13. Basis of Inspection—Inspection dl processed Meat Products intended for export shall be carried ONI with a view to seeing that the same conforms to the specifications recognised by the Central Government under Section fi of the Act as set out in the Schedule II to IV lo these rules.
14. Application for Inspection—An exporter intending lo export processed Meat Products shall submit an replication giving particulars of consignment intended to be exported to the nearest office of the apency.
15. Time limit for Drawal of Samples—The agency shall draw samples within live working days from HIL1 date ol' receipt of application from the exporters.
16. Issue of Veterinary Health Certificates.—On receipt of the applications under rule 14, the afiency on satisfying itself on the basis of inspection carried out that the consignment has been processed and packed according lo the standard specifications applicable to it, shall issue Veterinary Health Certificate declaring the consignment of processed Meat Products as fit for human consumption and exportworthy. It shall be lawful for the agency to supirvise, oversee and secure compliance of these rules.
17. Refusal of issue Veterinary Health Certificate— Where (he agency is not satisfied with the quality of processed meat producls, it shall refuse to issue the certificate. Such refusal alongv/ith the reasons thereof, shall be communicated to the exporters within a period of five days of drawal of samples.
IK. Check Inspection—Subsequent to certifn-aHon, The agency shall have the right to re-assess the quality of the consignment in storage or in transit or a( I he ports. In the event of cosignment being found not conforming lo the standard specification, at any of these stages the certificate originally issued shall be withdrawn.
11. Validity or Veterinary Health Certificate.—The Veterinary health certificate shall be valid for a period of 180 days from the date of passing of the consignment in the case of processed meat packed in hermetically sealed containers and for a period of 30 days in the case of o'.hcr products. Tf more than one consignment approved in date rent days is presented in one application, the validity of the certificate shall be reckoned for the earliest date of approval.
20. Re-Validation of Veterinary Health Certificate—If the consignment is not shipped within the pciiod of validity of Ihe inspection certificate, the exporter shall be permitted to present the certificate for rc-validtaion. In such cases, the validity shall be extended for a further period of 90 days in the case of processed meat product packed in hermetically sealed containers and 15 clays in the case of other packed product. No further revalidation shfill be permiitcd, thereafter without reinspection.
21. Appeal—Any person aggrieved by the refusal of the agency to issue veterinary health certificate may within fifteen days of receipt of the communication of such refusal by him.
prefer an appeal to a panel of experts consisting of not less than three but not more than seven persons appointed for the purpose by Chairman, Agricultural and Processed Food Products Export Development Authority.
(2) The quorum of the panel shall be three.
(3) The appeal shall be disposed of within fifleen days on its receipt.
[F. No. 6/.l.y2-U&i;P| KUM. SUMA SUBBANNA, Director