Regulation on operational and inspection procedures and principles of read meat production facilities.

The objective of this Regulation is to define the operational and inspection procedures and principles of red meat combines, slaughter houses, warehouses, processing facilities, packaging facilities, as well as offal processing and packaging facilities. This Regulation is not applicable to retailer facilities. Companies and individuals who wish to operate such facilities are obliged to apply to the provincial governors with the required documents. Details are given in the text. Provincial administrations will submit a survey report to the General Directorate of Protection and Controlling for final licensing. Facilities must establish all physical mandatory requirements that are specified in the regulation. These requirements are listed separately by facility types. Special requirements for slaughtering, processing, storing, packaging, cold-preserving, and transportation are also detailed. In slaughter houses overall management will be conducted only by veterinaries, and in other facilities management could be handled by veterinaries, food engineers, and/or by agricultural engineers specialized in food science and animal science. Facility managements are obliged to notify pertinent authorities in case of any disease outbreak or suspicious animal deaths. Facilities will keep activity detailed records and maintain these records for minimum of five years.