T.C.
GIDA, TARIM ve HAYVANCILIK BAKANLIĞI
Gıda ve Kontrol Genel Müdürlüğü
The Regulation for the Operation and Supervision Procedures and Principles of the Poultry Meat and Meat Product Production Plants
The Official Gazette: 08.01.2005-25694
PART I
Objective, Scope, Legal Basis and Definitions
Objective
Article 1- The objectives of this Regulation are to provide slaughtering of poultry for slaughtering in the plants whose technical and hygienic conditions are convenient; inspecting, producing under necessary technical and hygienic conditions, refrigerating, preserving, chopping, turning into end products, wrapping, packaging and transferring of meats and plucks which are to be obtained from poultry for slaughtering and providing production of safe meat and meat products.
Scope
Article 2- This Regulation encloses all industrial complexes, slaughter houses, cold storage plants, chopping plants, end-product production plants, pluck cleaning and/or processing plants which have been or are going to be founded by real and legal persons and official institutions producing poultry meat and meat products and; and the technical, hygienic and health conditions which are necessary to be owned by the personnel employed in these enterprises; and the essences of operation and supervision of these enterprises; and the procedures to be exercised in the case that the provisions of this Regulation are not to be complied with.
This regulation does not comprise meat chopping process which is to be done in department stores within the food selling markets on demand of the customers and the meat chopping tables exist in department stores in which chopping process is practised and the cold rooms or refrigerators in which meat that has been brought to these business sites for being chopped is preserved.
Legal Basis
Article 3- This Regulation has been prepared on the basis of the provisions of article 4 and 6 of the Law about the Approval, by modifying, of the Statutory Degree regarding Production, Consumption and Supervision of Food bearing the date of 5/6/2004 and with number 5179 and of article 33 of the Law of Animal Health and Surveillance bearing the date of 8/5/1986 and with number 3285.
Definitions
Article 4-
a) Ministry: the Ministry of Agriculture and Rural Affairs,
b) General Directorate: General Directorate of Protection and Control
c) Provincial and District Directorate: Ministerial Provincial and District Directorate,
ç) The Competent Authority: The General Directorate in giving work permit to the industrial complexes and slaughterhouses under the scope of this Regulation, and in giving export licence to the industrial complexes, slaughterhouses and plants which do export; the Provincial Directorate of Agriculture, in giving work permit to the other plants under the scope of this Regulation.
d) Poultry for slaughtering: Chicken, turkey, goose, duck and other similar poultry animals.
e) Poultry Meat: All parts of chicken, turkey, goose, duck and other similar poultry which are convenient for human consumption.
f) Fresh Poultry meat: The poultry meat which has not been proceeded other than cooling, and has been packed in conformity with the procedures.
g) Trunk: The body of a poultry for slaughtering as a whole which have been slaughtered complying with its technique, its blood has been let, its feather has been plucked its internal organs have been eviscerated, its head and foots have been cut, its water has been drained away and which has been washed and refrigerated.
ğ) Pluck: The gizzard of a bird whose heart, spleen gallbladder, liver and membrane have been taken and emptied in conformity with the procedures and emptied
h) Plant: A unit which contain all or some of the slaughterhouse, cold storage plant, meat chopping plant, pluck cleaning and/or processing plant, end-product production plant, wrapping and/or packaging plant together.
ı) Slaughterhouse: The plant in which butchering of poultry for slaughtering, and following butchering, preservation of meat and pluck in cold storage are to be made and which contains pluck cleaning and/or processing plant inside itself.
i) Industrial Complex: The plant which contain in its structure, besides slaughterhouses, meat chopping plant and/or end-product producing plant and plan or plants which are supplementary to those plants.
j) Cold storage plant: The plant which exists within the structure of industrial complex and slaughterhouse or is able to operate independently, has the conditions specified in this regulation and in which the meat, pluck and their products are to be refrigerated, and/or frozen and preserved as being refrigerated and frozen.
k) Pluck Cleaning and/or Processing Plant: The plant which exists within the structure of industrial complex and slaughterhouse or is able to operate independently, has the conditions specified in this regulation and in which the pluck obtained from animals for slaughter and consumed as food by human beings, is cleaned and/or processed, wrapped, packed, preserved in cold storage and transported.
l) Meat Chopping Plant: The plant which exist within the structure of industrial complex or is able operate independently, has the conditions expressed in this Regulation, in which trunk is cut into pieces, and/or pluck is chopped, and/or prepared fresh meat and meat blend are wrapped, packed and preserved in cold and/or shock storage and transported.
m) Wrapping and/or Packaging Plant: The plant which exists within the structure of industrial complex or is able to operate independently, has the conditions specified in this regulation, in which the first wrapping and/or packing processes of the meat, pluck, prepared, prepared meat blend and meat products which comes to the plant from their production places without being wrapped and the wrapping and/or packaging, after opening and turning them into smaller slides or portions, of the meat and pluck products which are imported in big wraps and/or packets or which are produced as such in our country the preserving in cold stores and transferring of them are to be made.
n) End-Product Production Plant: The plant which exist within the structure of industrial complex or is able operate independently, has the conditions expressed in this Regulation, in which the products whose cross surfaces are to be processed such that they do not carry the characteristics of fresh meat as a result of adding excipients and additives inside the meat or pluck are to be produced, wrapped, packed, preserved in cold and/or shock storages and transferred.
o) Responsible Manager: The person who is responsible together with the employer from operating of the poultry meat and meat products production plants in conformity with the provisions of this Regulation,
ö) Inspection Veterinarian: In industrial complexes and slaughterhouses, the veterinarian who has been employed for examining poultry for slaughtering before and after slaughtering and whose employment in private industrial complexes and slaughterhouses have been approved by trade chambers; in the industrial complexes and slaughterhouses which belong to municipalities and Meat and Fish Products Joint stock company, the veterinarian whose appointment has been made by the cited institutions,
p) Unhealthy Enterprise Warranty: The warranty given by the competent authority to the plants which give or it is probable to give, more or less, physical, psychological and social damage to the entities within its environment and which can cause pollution of natural resources.
r) Work Permit: The permission certificate, which is given to allow the plant that have taken the Unhealthy Enterprise Warranty and has been set up in accordance with their projects which had been approved by the competent authority and found suitable as a result of supervision made on the spot with the necessary documents to become active.
s) Controller: The people who have been employed by the competent authority for supervising the plants under the scope of this Regulation whether they are operating in conformity with the provisions of this Regulation and who have had sufficient education in their competent area which is to provide smooth practising of their duties.
PART II
Application and Authorization Procedures
Necessary Documents for Work Permit
Article 5- The documents necessary fort he work permit certificate:
a) Petition,
b) Declaration form which has been organized according to the Annex-1 of this Regulation,
c) Membership or operation certificate from the trade chamber with which it is affiliated,
ç) Trade Registry Gazette in which master agreement of the enterprise has been published or a copy of it which is approved by the public notary,
d) List of authorized signatures,
e) Unhealthy Enterprise Warranty or a copy of it which is approved by the public notary,
f) Capacity report,
g) Plant usage permit certificate,
ğ) The work permit certificate which have been taken from the trade association with which the person who is to be employed as responsible manager is affiliated and a written document which have been signed between responsible manager and the owner of the plant in which the duties of the responsible manager that are specified in this Regulation are written openly or by making reference,
A written document which has been signed by the mayor in the industrial complexes and slaughterhouses which owned by the municipalities including the veterinarians employed in the status of worker; and in the industrial complexes and slaughterhouses owned by the Meat and Fish Products Joint Stock Company, signed by the director of industrial complex or slaughterhouse, in which the names and duties and competence of the person who has been employed as responsible manager which have been specified in the 30th article of the Regulation regarding Work Permit and Food Registry and Production Licence procedures of the Companies which produce food and material and tool that touch with food and Employment of Responsible Manager which was published in the Official Gazette bearing the date of 27/8/2004 and with number 25566 as wall as the duties and authorities specified in this Regulation, are written openly or by making references to the related articles of this regulation.
h) In private industrial complexes and slaughterhouses, work permit certificate which have been taken from the trade association with which the veterinarian who is to be employed as inspection veterinarian is affiliated and a written document which have been signed between veterinarian and the owner of the plant in which the duties of the veterinarian which are specified in this Regulation are written openly or by making reference,
A written document which has been signed by the mayor in the industrial complexes and slaughterhouses which owned by the municipalities including the veterinarians employed in the status of worker; and in the industrial complexes and slaughterhouses owned by the Meat and Fish Products Joint Stock Company, signed by the director of industrial complex or slaughterhouse, in which the names and duties and authorities of the person who has been employed as responsible manager that specified in this Regulation are written openly or by making references to the related articles of this regulation.
ı) Explanation report and documents related with the procedures to be done in industrial complexes and slaughterhouses regarding meat and pluck which are under suspicion, dependent on a condition and are to be exterminated and with evaluation of by-products,
i) One construction project showing all the sections of processes made after the entrance of animals and the places of slaughter lines and cooling storages which is prepared in accordance with the technical drawing rules,
j) One sanitary instalment prepared according to the principals of the code TSE 1258,
k) The reports of the chemical and bacteriological analysis of the water properly taken from the taps of the plant by an official institution, which is given at most 30 days ago, indicating that there is no inconvenience about the usage and the drinking of the water,
l) The information and documents requested from other relevant ministries in accordance with their legislations that are taken by the owner(s) of the plant, additional to the information and documents requested during the dispensation of the certificate of operation by our Ministry,
The owners of the plants to which the General Directorate has right to grant certificate of operation, will apply to the governorship with the information and documents requested. After the investigation of the information and the documents by the Directorate of the Province, eligible ones will be sent to the General Directorate within 15 days. The certificate of operation will be sent as an article to the plant which is found to be eligible after the investigation of the information and the documents by the General Directorate, in accordance with the results of the investigation at the plant by the inspector(s) of the General Directorate and by the inspector occupied at the Directorate of the Province.
The owners of the plants to which the Directorate of the Province has right to grant certificate of operation, are to apply to the governorship with the information and documents requested. The certificate of operation will be granted by the Directorate of the Province by taking the approval of the Governor, if the plant is found to be eligible as a result of the investigation of the information and the documents and, after the supervision of the plant by the inspectors who are occupied by the Directorate of the Province.
PART III
The Necessary General, Special Technical and Hygienic Conditions within the Slaughterhouse, Meat Chopping Plant, Pluck Cleaning and/or Processing Plant, Cold Storage Plant, End-Product Production Plant and Wrapping and/or Packaging Plants
General Conditions
Article 6- In the plants within the scope of this regulation, existence of the following general, technical and hygienic conditions is compulsory:
a) The surrounding of the plants is to be enclosed by a wall or a wire fence of minimum 1.5 meter height. However, the surrounding of the plants apart from the industrial complexes and slaughterhouses which have been founded or are going to be founded in city centres and crowded residential areas is not needed to be enclosed by a wall or a wire fence of minimum 1.5 meter height.
b) The floors of the rooms in which meat is produced, meat and pluck are chopped, prepared meat blend is made and turned into end-product, is refrigerated, preserved, wrapped, packaged and transferred and of corridors are to be made up of a material, which is impermeable to water, easily cleanable and disinfectable. For the water not to accumulate, a sufficient slope is provided towards the canals.
c) Elimination of waste water in the rooms in which meat is produced, meat and pluck are chopped, prepared meat blend is made and end-products are produced is to be done by drains with grating and smell traps and in other rooms and areas by a convenient system in which the flowing direction of water is to be from clean areas to dirty sections. Canals are to be convenient for cleaning and disinfection, with round shape, in sufficient depth and size; canal taps and/or canal gratings are to be in easily openable form and in a structure, which has special apparatus in canal linkages existing between sections to keep solid waste. There should be a closed canal system for surplus and dirty water coming out of the plant to be linked to, if exist, a sewage treatment plant.
ç) Walls, in cooling, freezing and preservation rooms, until minimum storing height and in other sections until 2 metres height, are to be covered, with a light-colour, washable and disinfectable, solid, neat and impermeable material.
d) Except the cold storage, wall-floor linkages have to be in a rounded structure.
e) The frames of doors and windows are to be made up of durable rustproof material. If they are made from wooden, their entire surface is to be covered by a neat and watertight material. All of the openable outside windows are to be covered by a window screen in a form that it will prevent fly, insect and rodents from coming inside. Doors and windows are to be in sufficient magnitude. The doors exist in the sections in which food such as meat and pluck is processed have to be automatic and work two-sided.
f) There is to be a convenient system, which provides ventilation and evacuation of vapour. Natural ventilation by opening doors and windows is prohibited during work hours.
g) There is to be exist natural light which is sufficient to let comfortable performing of the processes or artificial light which do not change the colour of the meat.
ğ) The ceiling have to be in neat and easily cleanable structure or to be covered by a material which own these characteristics.
h) In work places and all sections of the enterprise in which cleaning is done, it is necessary to keep continuously drinkable cold and hot water having enough pressure and tap in sufficient number which is not commanded by hand and arms. In the washbasins exist in these places, the necessary sanitary equipment such as liquid cleaning and disinfection material and towel for single time used and wastebin whose tap is opened by foot is to be kept.
ı) Pipes through which water that is not carrying quality of drinking water are carried should be in the same colour and should not be passed through the rooms in which meat is chopped, prepared meat blend is made, meat and pluck products are placed. Only in difficult situations, when there is no inserting place of tap, valve and waterspout in non-drinkable water installation these pipes are let to be passed from these rooms.
i) Cans which carry water or disinfecting material at minimum +82 oC are to be kept in suitable parts of work areas for cleaning and disinfecting tools that are used.
j) A suitable division between the clean and dirty sections pf the plant which will not prevent smooth functioning of job flow is to be made. However, when the passage between these sections is compulsory, a convenient disinfection system is to be kept in the passage parts.
k) The tools used in the plant, automatic equipment through which the meat is processed, tables, carrying cans, transfer bands and conveyer lines have to be made up of a material which do not make harmful effect to meat and is durable, washable and disinfectable and rustproof. Surfaces, including their source and linkage points, which touch or may touch meat, are to be in a neat structure.
l) In all the sections of the plants which are related with meat and meat products, a thermometer and thermograph are to be kept.
m) There should be carrying cans or tools which are impermeable to water, rustproof, easily cleanable and disinfectable, specially signed and lockable for putting waste, remainders and meat and pluck which is not convenient for consumption or if waste and remainders are not removed from the plants or destroyed at the end of each work day, for the preserving these waste and remainders a lockable cool room is to exist.
n) According to the capacity of the plant, there have to be cooling, freezing and preserving rooms in sufficient numbers and size and they have to own suitable cooling equipment. These equipments have to have a system which will provide pouring of condensation water that can emerge in the ceiling. Trunks and pluck cannot be transferred from slaughterhouse before being cooled to maximum +4 0C and +3 0C respectively.
o) There have to be separate rooms in the plants in which wrapping and packaging procedures are performed for storing the necessary material hygienically.
ö) Removal, disposal and evacuation of waste and garbage is to be done in line with the hygienic procedures without giving damage to the health of environment and society.
p) In plants, special to the use of the personnel employed in the plants and depending on the number of the personnel, neat, impermeable to water, having washable walls and floors and in sufficient size room or rooms and washbasin, bathroom and toilet are to exist, and for each worker a two-sided cabinet with in which he can put his clothes have to exist. Taps should be in a style which is not commanded by hand and arms, and there have to be opportunities of hot and cold water and in washbasins the necessary sanitary equipment such as liquid cleaning and disinfection material and towel for single time used and wastebin whose tap is opened by foot is to be kept. Toilets are not to be opened directly to the work parts
r) In the cold storages which accept and transfer wrapped pluck, meat, prepared meat blend, meat and pluck products, a shower for the use of the personnel is not needed.
s) A suitable place and sufficient opportunities are to be provided for cleaning and disinfection of tools.
ş) There have to be separate rooms having sufficient conditions for cleaning and disinfection of a live animal and meat transfer vehicles.
t) Industrial complexes and slaughterhouses cannot make slaughtering above their daily capacity which has been found suitable and specified in their work permit certificates.
Special Conditions
Article 7- Within the plants under the scope of this Regulation, depending on the type of the plant, existence of the following special, technical and hygienic conditions is compulsory.
a) Special Conditions Necessary for the Slaughterhouses
1) The cages that are used during the transportation of animals fit for slaughter, should be made of the materials that are stainless and that can be disinfected and cleaned easily.
2) The facilities for unloading should be provided for the vehicles that are carrying alated animals fit for slaughter. Furthermore, a dim environment should be provided at the hanging section in order to prevent animals to become stressed
3) There should be an indoor section that is suitable for cleaning and disinfection, that has ventilation and heating facilities and, that has enough space for keeping the animals brought to the plant for slaughter and for their examination before slaughter. Additionally, a platform for the examination of animals on the vehicle before slaughter should be provided.
4) There should be an indoor section or a room that has no connection with other sections and has its own discharge, for the animals that are in bad health or under the suspicion of being in bad health
5) There should be a slaughter hall that has enough space allowing the processes of besotting, slaughter, blood drainage, soakage and fleecing to be done separately. And, between this hall and the examination room, there should be an openness just enough for the passage of animals fit for slaughter The slaughter hall should have a pool for drainage of blood. The blood should be stored at tanks if it is going to be utilized. The canal or pipe that is used for the transfer of the blood should be washable and cleanable and, its connection to the tank should be made by a flush
6) The containers used for moving away the foot, head, feather and inedible internal organs from the working area and the storage containers at the plants without rendering facility should be made of the materials that are leak proof, stainless, suitable for cleaning and disinfection, and should have covers
7) There should be an openness just enough for the passage of slaughtered animals between the sections of removal of internal organs, cooling and assortment. And, these sections should have enough space for those processes to be made
8) The doors between the sections are to work on both sides and should be automatic. A division which will not prevent smooth running of the work flow between the clean and unclean sections is to be made, however, if the passage between those sections is compulsory, there should be a disinfection system between the those sections.
9) There should be different cooling and shocking storage rooms for the storage of suspicious and conditional meat and internal organs.
10) Purification of contaminated water is to be provided with an appropriate system.
11) Rabbits are allowed to be slaughtered in industrial complexes and slaughterhouses of the poultry provided that it is specified at the certificate of operation and when there is no slaughtering of poultry animals that is going on. However, the cooling storages in which the meats of these animals put are to be different.
b) Special Conditions Necessary for the Meat Chopping Plant
1) There have to be room or rooms which have sufficient size for the practice of the processes of chopping, detaching from bone, wrapping and packaging, have been arranged to provide practicing of the procedures in conformity with the rules of hygiene and have the necessary technical equipment. These rooms should have thermometers and thermograph.
2) Separate cooling, freezing and preservation rooms with sufficient capacity are to exist for the meat that has been packed and unpacked and for the prepared meat blend
3) The rooms in which the wrapping and packaging materials are stored have to comply with hygienic conditions and they should have no air linkage with the rooms which can spread the material and the wrapping of above-mentioned materials in these rooms are not to be opened until their usage.
4) Transfer of wrapping and packaging material to the wrapping and packing rooms under hygienic conditions is to be provided.
5) If read meat is desired to be chopped in a chopping plant which operates independently out of the industrial complex or slaughterhouse, this chopping process can be practiced at a time on which the meat of poultry animals are not being chopped and after making the necessary cleaning and disinfection.
6) There is no need for separate rooms for the processes of chopping, detaching from bone and packaging provided that there exist a room or an area which has a convenient size that will permit practicing of these procedures under hygienic conditions.
7) Fresh meat and pluck are to be preserved in different cooling stores. However, meat and pluck which have been wrapped and packed can be preserved within the same cold storage on the condition that a convenient physical division is provided.
c) Special Conditions Necessary for the Cold Stores
1) Cooling, freezing and preservation rooms which have sufficient capacity and the necessary cooling system and are cleanable and disinfectable are needed.
2) There is to be a rustproof supply which provides storage and entrance and exit of trunk, meat, pluck and their products without touching to the floor or walls within the cold storage.
3) In the cold storages, storing cannot be made above their capacity.
d) Special Conditions Necessary for the End-Product Production Plant
1) There have to be production, wrapping, packaging room or rooms and cold and/or shock preservation stores which have technical equipment that is suitable for the characteristic of the product produced and with sufficient size.
2) The tools, machines, cans and tables, which are to touch with the meat of the poultry and finished products, have to be made up of a rustproof material, which is durable against cracking, markings, and breakings and suitable for cleaning and disinfection.
3) Separate rooms are to exist for storing of the excipients and additives that are to be added in end-products.
4) The end-products which have been wrapped and/or packaged and the end-products which have not been wrapped and/or packaged are to be preserved in different storages.
5) In the equipment used for heat treatment, there have to exist a thermometer or a tele- thermometer having heat recorder.
6) There have to be separate rooms for the processes of smoking, drying and maturing.
7) A room whose ambient temperature can be controlled is needed for the process of resting in cure
8) Rustproof carrying tools through which the end-product material is carried are to be kept ready by cleaning and disinfecting before the process of filling. These carrying tools are to be with tap and impermeable to air.
e) Special Conditions Necessary for the Pluck Cleaning and/or Processing Plant
1) For pluck being cleaned and proceeded, there have to be separate rooms which have sufficient size and necessary equipment.
2) A separate section is needed for packaging of pluck.
3) A suitable cooling system is to exist for keeping ambient temperature at a degree which is not to exceed +12 0C at maximum.
f) Special Conditions Necessary for the Wrapping and/or Packaging Plants
1) Fresh meat, pluck, prepared meat, prepared meat mix, meat and pluck products are to be brought to these plants within carrying cans which are easily cleanable and disinfectable, made up of rustproof material, do not permeate water and air and by transfer vehicles which do not permit breaking of cold chain.
2) Meat products, which are imported within large wraps and/or packets or produced as such within the country, are brought by transfer vehicles that do not let breaking of cold chain.
3) If the procedures of wrapping and/or packaging or turning into smaller slides or portions are not to be done immediately, these materials have to be taken into cold preservation immediately after bringing to the plant. Later, they have to be hygienically transferred to the rooms in which these processes are to be performed and whose heat is continuously +120C at maximum. Later, they have to be hygienically transferred to the rooms and/or rooms in which the procedures of sliding and portioning are to be done and whose heat is continuously +120C at maximum.
4) If the meat and pluck products, which are imported within large wraps and/or packets or produced as such within the country are to be turned into smaller slides or portions in a meat chopping plant within industrial complex or in the one that exist independently or in the end-product production plant, the place in which these processes are to be performed have to be completely separate from the other parts of the plant and the heat of the place should not be above +12 0C at maximum.
5) In the rooms in which the processes of wrapping and/or packaging or turning into smaller slides or portions are done, thermometer and thermograph have to be kept.
PART IV
Issues, Which are to be Conformed with While Operating in the Plants That Have Taken Work Permit
Issues Regarding Personnel, Building and Equipment
Article 8- In the plants which have taken work permit, the following issues related with the personnel, building and equipment have to be complied with:
a) To the cleaning of the personnel, building and equipment, maximum attention has to be paid. The members of the personnel who contact with meat and meat products have to wear easily cleanable, light-colour and hygienic caption, boots or special shoes, business clothes and protective costumes and the colours of these dresses have to be different for employees who work in dirty and clean sections of the enterprise. The personnel has to wear clean business clothes at the beginning of the each work day and has to change this dresses during day when it is necessary.
b) All the members of the personnel who engage in meat and meat products have to clean and disinfect their hand very well many times during the day, especially after restarting to work following breaks.
c) Smoking is prohibited in all sections related with meat and meat products.
ç) Taking of food and drinks brought to the enterprise for the consumption of the personnel into the sections related with meat and meat products is prohibited.
d) Boxes and cans which are used for carrying meat are to be provided not to touch with the walls and floor.
e) Clearing and caring of all tools and equipments used are to be done regularly, they are to be carefully cleaned, disinfected during workday and after work completed and they are not to be used out of their purpose and section with which they are related. In the case of contagion, they are to be cleaned and disinfected at once. After the usage of detergent, disinfectant and similar materials, the tools and equipment are to be washed with drinkable water.
f) Insects-hater, rodent and other pests are to be combated against periodically within the scope of a program. Materials used with this purpose and detergent, disinfectant and other similar chemicals used in the enterprise are to be kept under lock in a room or a cabinet that has no contact with the sections related with production and they are to be used by the personnel who has been employed with this aim. Detergent, disinfectant and other similar chemicals used in the enterprise are to have licence from the Ministry of Health.
g) Detergent, disinfectant and other similar chemicals cannot be used in a way that they directly contact with meat and meat products. These materials have to be in a qualification which does not give damage to the business equipment.
ğ) In the case of provision of water from a source except city water system, the water source is to be protected against every kind of pollution and disinfection of the water is to be done within the framework of a plan.
h) It is necessary that the personnel working in cleaning and processing of internal organs is not to touch to meat and the personnel working related with meat is not to touch to internal organs.
ı) In the samples of the water being used which are properly taken by a public institution, bacteriological analysis are to be done every month and chemical analysis are to be performed in every 3 months and their results are kept.
i) Water which does not carry the quality of drinking water cannot be used apart from the processes of vapour production, cooling of refrigerating equipment, fire and removal of feather and waste from slaughterhouse by swimming.
j) Entrance and exit of people apart from related personnel to the work parts are prevented.
k) Caring and repairment of the building and equipment are to be done in a way that general and special technical and hygienic conditions on the basis of which the work permit has been given are to continue without interruption.
l) The plant cannot be used out of its purpose.
Issues Regarding Slaughtering, Internal Cleaning and Refrigerating
Article 9- In the plants which have taken work permit, the following issues related with slaughtering, internal cleaning and refrigerating are to be paid attention:
a) Animals fit for slaughter have to be taken to slaughterhouse with veterinary health report or certificate of origin. Slaughtering of animals which have been brought without the veterinary health report or certificate of origin is not to be done.
b) Inspection veterinarian does the inspection according to the rules of the profession and under sufficient light.
c) Fort he animals which comes from farmyard that are continuously under veterinarian control, inspection of animals one by one is not compulsory if a document which includes the following data is presented to the inspection veterinarian before 72 hours:
1) The species of poultry that are to be slaughtered,
2) The number of poultry that are to be slaughtered,
3) The names of the firms from which the feeds have been bought,
4) The names of seed additives and the dates on which they have started to be used and given up to be used,
5) Evaluation of the veterinarian who is responsible from the poultry yard about the health of animals and if exist, the results of the laboratory analysis,
6) Application dates of the medical concoctions which have been applied to the poultry,
7) If vaccination has been done, the name, date and type of the vaccine,
8) Slaughtering date that has been planned.
ç) If the animals comes from poultry yards under control with veterinarian report carry a disease which can be spreaded to human beings or animals or they behave, one by one or together, in a way which implies carrying such a disease, inspection veterinarian is to examine each box which carries these animals.
d) If the animals brought for slaughtering do not come from poultry yards which are kept under control, all animals are to be inspected one by one.
e) No animal is allowed to enter in the plant except the ones which come for slaughtering.
f) Animals are to be brought to the slaughter place alive and they are to be carried to the slaughterhouse, as soon as possible, from a hole in the wall by being hanged on active band from their foot wrists.
g) The animals which have been slaughtered are to be passed from bock wetting tunnel whose water is to be mixed by a mechanical or air system and which is divided into sections, following blood letting. The temperature of the water which is used in the procedure applied in this tunnel and the duration during which the trunk stay in the tunnel are to be organized according to the species of animals having been slaughtered and type of the slaughtering technology having been applied and the style of marketing of the product. If any material which ease feather plucking procedure and prevent spreadings are to be used during this procedure, it is necessary to take permission from the Ministry.
ğ) The process of feather plucking is to be done in a closed room and by mechanical procedures and the necessary measurements for preventing feather from spreading around are to be taken. Following the process of feather plucking, feather and other wastages are to be removed from the saloon as soon as possible.
h) After the process of feather plucking, foots are to be cut off from tarsal joints, head is to be separated and trunk is to be opened for removal of the innards.
ı) Opening of the trunk is to be done in conformity with the principles, in a way that all gaps and related innards can be seen, without bruising and delaying. Whole digestive system, heart, liver and spleen are to be taken outside and are to be inspected after putting into natural links or in a way that it can be determined to which trunk it belongs.
i) After examination, innards taken out of trunk are to be immediately cut off from the trunks and the organs and pieces which are not convenient for human consumption are to be removed at once. The innards and pieces which have stayed inside the trunk are to be taken completely under sufficient hygienic conditions.
j) Chopping of trunk including neck or removal of them from the inspection field before completion of the examination of trunk of poultry and innards and touching of trunks which have been inspected to the ones which have been not is prohibited.
k) In the room in which inspection is done, sufficient number of cans is to be kept ready in order to put the meat which is not to be used and has not been found convenient for human consumption. These cans and the rooms in which these cans are kept are to be certainly cleaned and disinfected after each emptying.
l) The internal temperature of the trunk is to be fallen to +4 0C by employing any of the methods of water cooling/sinking, air cooling and air and water spraying according to the species of animals and type of the slaughtering technology having been applied and the style of marketing of the product.
m) Internal and external surface of the poultry trunks which are to be refrigerated by water cooling/sinking method is to be washed very well by blowing water just after taking out their innards and put into cooling tanks. For the process of washing, according to the weight of trunks:
Minimum 1,5 litres of water for each trunk which has a weight 2,5 kg or less, minimum 2,5 litres of water for each trunk whose weight is between 2,5 kg and 5 kg, minimum 3,5 litres of water for each trunk which has a weight 5 kg or more are to be used.
n) The issues which are to be complied with in immersion method and refrigerating are as follows:
1) Trunks are to pass through one or more cooling tank and the water and ice exist in these tanks is to be added and renewed continuously.
2) Trunk and the flowing course of water are to be in opposite directions.
3) Temperature of the water inside the tanks at the entrance and exit points of trunks cannot exceed 16 0C and 4 0C successively.
4) The minimum water quantities in cooling tanks are as follows:
For trunks which have a weight less than 2,5 kg, 2,5 litres,
For trunks whose weight are between 2,5 kg-5 kg, 4 litres,
For trunks which have a weight more than 5 kg, 6 litres.
o) The quantity of the residual chlorine in the trucks or in the water or ice which touch with meat should not exceed 0.5 ppm and this quantity should be controlled regularly.
ö) Trunks are to stay in the tank or tanks until the internal temperature of it is to be fallen to +4 0C and the water which the trunk absorbs in its structure is to be provided not to exceed 5% of the weight of the trunk. Trunks are to be taken to the hanging or draining band.
p) Tank or tanks are emptied, cleaned and disinfected at the end of work time and when seen necessary.
r) The quantities specified above are to be measured by the control machines which have been calibrated.
s) The animals under suspicion are to be slaughtered after finishing of slaughter of healthy animals and subsequently whole slaughterhouse together with its tools and equipment is to be disinfected.
Issues to be Paid Attention in the Examination
Article 10- If the veterinarian who does examination detect contagious diseases in the examination, he give a break to slaughter and takes necessary measurements.
a) In the lively examination, attention is to be paid to the following issues:
1) It is controlled whether veterinary health report or certificate of origin which is to be brought with the animals coming for slaughter belong to these animals and whether injuries, stress and similar situations have been occurred at the time of transportation,
2) Existence of diseases which are expressed in the 93rd article of the Regulation of Animal Health and Surveillance that has been issued on the basis of The Law of Animal Health and Surveillance with number 3285.
b) When the following diseases and circumstances are to be determined, consumption of trunk and pluck is not allowed:
1) Local wounds and fungus infections which are suspected to be caused from pathogenic agents or their toxins and can spread by contagion to people,
2) Poisoning,
3) Aleksi,
4) Abnormal colour, smell and taste,
5) Many tumor, abscess and water congestion in the body,
6) General dirtiness and contagion,
7) Big wounds, bruises,
8) Water congestion in stomach,
9) Production which is not in due form,
10) Common parasite invasions under skin and in meat,
11) As a result of analysis which is to be done when needed, determination of antibiotics, hormone and similar remainders in quantities which exceed permitted limits and detection of any other item which is detrimental to health,
12) Watery and bloody edema within muscles,
13) Deterioration in muscles.
c) If the following situations has been occurred locally, only these sections and organs are to be destroyed:
1) Local parasite invasion,
2) Local tumor, abscess and wounds,
3) Atrophy of partial muscle or organs,
4) Calcification in definite parts or colour change,
5) Sections of meat with localized wound and contamination which do not affect other parts of it.
Health Stamp
Article 11- Meat and pluck, which have been found convenient to be presented for consumption carry a health stamp that has been done under observation of veterinarian.
a) In health stamps, the number given by the competent authority, name of the firm, species of the animal, production date and expiration date and preservation conditions are to exist.
b) The wrapped meat, pluck and their products are to be stamped by a label which is to be sticked to package. The materials used in labelling have to be hygienic; the data on them have to be readable easily and have not to be deleted. Labels are to stick on wraps in a way such that they can be easily seen. The letters and digits on labels is to be minimum 0,2 centimeters in size.
c) In packages, the stamp with dimension of 4.5-6.5 centimeters and which includes the above mentioned data like a seal is to be stamped on opening parts such that it is to be destroyed by the time of opening of package.
Issues Related with Refrigerating and Cold Preservation
Article 12- The following issues have to be taken into consideration in cold storages:
a) Storages are to be cleaned and disinfected after completely emptied when all of the products have been transferred or when seen necessary.
b) Storages cannot be used out of their aim and while storing, touching of meat and pluck with wall and floor is prevented, storing above the capacity of the room is prohibited, storing is to be in a style that it will not prevent air circulation.
c) Internal temperature of fresh meat should be +4 0C while of frozen trunk, chopped meat and pluck should be -12 0C and later deep frozen meat and pluck have to be stored at temperatures below (-)18 0C.
ç) Storages are to be separate for meat, pluck and finished products. The products which have been wrapped or packed and those which have not been are not to be preserved within the same storages and in those rooms no any other item or material except them is to be kept.
d) Frozen trunk or chopped meat has to carry a sign indicating the date of being frozen.
e) Meats, plucks and finished products which belong to different species are to be stored in different storages.
f) Temperatures of storage rooms are to be recorded regularly and automatically.
Issues Regarding Meat Chopping
Article 13- In chopping meat, the following issues have to be taken into consideration:
a) The internal temperature of meat has to be +4 0C or below during the processes of chopping, detaching from bone, wrapping and packaging.
b) Meats have to be put into cold storage at once if another process is not to be applied after chopping.
c) The temperature of the chopping room has to be above +12 0C.
ç) Waste emerged at the end of chopping process has to be taken away from the operation area as soon as possible by storing in closed cans.
d) The chopped meat has to be taken into cold storage as soon as possible if no any other process is to be exercised.
e) Meat has to be taken into cold storage or shock preservation store if it is not to be chopped as soon as being brought to the chopping plant.
Issues Related with end-product Production and Preservation
Article 14- In the production of end-product, the following issues have to be taken into consideration:
a) For the production of end-product, feedstock, excipients and additives whose controls have been done are used.
b) In the production of end-product, for whatever purpose, usage of any ingredient apart from those which have been given permission to be put into the composition of the product is prohibited.
c) The temperature of the rooms in which the production process is realized cannot be higher than +12 0C, unless technology of the product neccessiate another temperature degree.
ç) The technologic procedures and preservation conditions which are obligatory to be exercised and change according to the characteristics of the end-product produced have to be exactly complied with. Temperatures of the preservation rooms are to be set in conformity with the features of the product and storing above the capacity of the rooms is prohibited. In the preservation rooms, a system which will provide storage of products without touching to walls and floor is to exist.d) Meat and pluck have to be taken into cold storage or shock preservation store if they are not to be proceeded as soon as coming into meat products production plant and the storage of fresh meat, pluck, frozen meat and pluck and deep frozen meat and pluck should not be done in rooms having temperatures above +4, +3, -12 and -18 0C degrees successively.
e) Waste emerged during meat products production process has to be taken away from the operation area as soon as possible by storing in closed cans.
Issues Related with Wrapping and Packaging
Article 15- In wrapping and packaging processes, the following issues have to be taken into consideration:
a) Wrapping materials have to be hygienic, not to damage to the organoleptic qualifications of meat, prepared meat and meat mix, plucks and finished products, not to spread entities which are detrimental to human health and to be sufficiently durable. Wrapping material is to be used only one time, plastic bags used as wrapping material is to be transparent and without colour.
b) Packaging material cannot be used again if it is not suitable for cleaning and disinfection or is convenient to form rust.
c) Fresh meat, prepared meat and meat mix, plucks and finished products are to be packed by a protective wrap. The packets in which the wrapped products put contain only one type of product.
ç) Wrapping and packaging of fresh meat, prepared meat and meat mix, plucks and meat products which belong to the different animal species are to be made in different sections.
d) Wrapping of fresh chopped meat and pluck has to be made immediately after copping and by complying with rules of hygiene and after being wrapped, they have to be taken immediately to the cold storage.
e) For exercising the processes of chopping, detaching from bone, wrapping and packaging together hygienically, the following conditions have to be provided:
1) A room or an area which has a convenient size which enable these procedures to be done together and hygienically,
2) Wrapping and packaging material have to be covered by a protective cloth in the production place and just after their production,
3) They have to be taken to the chopping plant hygienically and in the chopping plant, they have to be preserved in a hygienic and industry room which do not have air linkages with the rooms that can contaminate fresh meat and insects and rodents are prevented to come in.
4) They have to be taken from this room mentioned above to the chopping room as soon as possible and under hygienic conditions.
f) Meat, pluck and finished products which have been wrapped and packed and the ones which have not been wrapped and packed are to be stored in different places.
Issues Related with Transferring Places and Transporting
Article 16- In transferring of poultry for slaughtering, meat, prepared meat and meat mix, pluck and finished products, the following issues have to be taken into consideration:
a) Transfer vehicles which are to be used in transportation of poultry for slaughtering, meat, prepared meat and meat blend, pluck and finished products have to be washed and disinfected in special sections having discharge at the end of each transportation.
b) Meat, prepared meat and meat blend, pluck and finished goods are to be transferred by vehicles which have convenient refrigerating system. These vehicles should have the neccessary attributes for preserving demanded temperature during transportation and should be suitable for being cleaned and disinfected, the internal surfaces of them have to be made up of a neat and rustproof material that is not to affect organoleptic features of the products being carried or to turn them into goods damaging to the health of people.
c) Meat, prepared meat and meat blend, pluck and finished goods are to be transported as being packed.
ç) Loading and transferring places have to be in a structure which provide hygienic and comfortable loading of meat and other products and permit approachment of transferring vehicles.
d) Transferring cannot be made by the same vehicle unless providing a suitable physical division which is to protect packed meat and pluck from unpacked meat.
e) Other parts are transported after being wrapped carrying cans which do not form rust or within the cans which do not penetrate water or oil.
f) Transferring vehicles cannot be employed for other works.
PART V
Issues Related with the Responsible Manager, Examination Veterinarian and Controller
Duties and Responsibilities of the Responsible Manager and Assignment of Him to the Job
Article 17- In industrial complexes and slaughterhouses, the veterinarian and in the other plants within the scope of this regulation, the veterinarian, food engineer and graduates of food science and zootechnical departments of faculty of agriculture can be employed as responsible manager.
Employment of responsible manger in the plants within the scope of this Regulation is compulsory. The issues related with duties, responsibilities and beginning to the job of responsible manager are specified below:
a) Technical manager is responsible from operating of the plants within the scope of this Regulation in conformity with the provisions of this Regulation and of food legislation, from production of meat, pluck and their products as convenient to health, from chopping, processing, refrigerating, preserving, wrapping, packaging and transferring of meats, from health control and training of the personnel and from evacuation of by-products, waste and remainders in a convenient way together with the employer.
b) Technical manager has to provide regular recording of data about the number of animals slaughtered, the quantity of meat obtained, the diseases which have been detected and the procedures applied to the meat, pluck and by-products which are suspicious, depended on a condition and to be destroyed and all entries related with the operation area of the plant.
c) The owner of the plant has to provide every kind of tool, material and opportunity, which the technical manager is to use in performing his duties.
ç) Assignment of responsible manager to the job is to be done by a contract which is approved by public notary on the basis of a document taken from the trade association he has been registered in. Duration of the contract and work days and hours have to be specified in the contract approved by the public notary. A copy of the contract is to be sent to the competent authority within 7 days beginning from the date on which the contract has been signed.
d) If technical manager wants to quit from the job, he has to inform the administration of the plant he is employed by and the competent authority resided in the location of the plant in written before a month. In the case of desire of dismissal of technical manager, it is necessary to be done the same procedures by the administration of the enterprise and within this period, recruitment of a new technical manager is compulsory.
e) Responsible managers cannot work in any other job during work days and hours.
Duties and Responsibilities of Examination Veterinarian and Assignment of Him to the Job
Article 18- In industrial complexes and slaughterhouses, employment of sufficient numbers of examination veterinarian, providing one for each slaughter line and each shift, for performing the duties stated above is compulsory:
a) Examination veterinarian is responsible from performing all examinations done before and after slaughtering of animals and from stamping of produced meat, pluck and their products by labels which carry the work permit number that has been given for each industrial complex or slaughterhouse by the competent authority on themselves.
b) Animals cannot be slaughtered before the examination veterinarian examine them and meat and other products cannot be taken away from the slaughterhouse before completing of examinations which are to be done after slaughtering.
c) Examination veterinarian is authorized to have every kind of test with control and examination aim done on animals coming for slaughtering, trunk and other products.
ç) Examination veterinarian has to regularly record the data regarding the number of animals slaughtered, the quantity of meat obtained, the diseases which have been detected and the procedures applied to the meat, pluck and by-products which are suspicious, dependent on a condition and to be destroyed.
d) The responsible manager and the owner of the industrial complex or slaughterhouse are responsible from providing examination veterinarian with every kind of easiness when performing his duties.
e) Examination veterinarian approves the document prepared by the responsible manager which declare convenience for health of meat and meat products produced in the industrial complex and slaughterhouse by turning it into veterinary health report and controls the convenience of the vehicles used in transferring of lively animals and meat, pluck and their products to the conditions specified in this Regulation and whether their cleaning and disinfection is done conveniently or not.
f) Assignment of veterinarian doing examination to the job is to be done by a contract which is approved by the public notary on the basis of a document taken from the trade association he has been registered in. A copy of the contract is to be sent to the competent authority within 7 days beginning from the date on which the contract has been signed.
g) If examination veterinarian wants to quit from the job, he has to inform the competent authority in written. If the examination veterinarian quits from the job, recruitment of a new examination veterinarian/ surgeons by the owner of the plant is compulsory.
ğ) Examination veterinarians cannot work in any other job during work days and hours.
Duties and Responsibilities of the Controller
Article 19- In industrial complexes and slaughterhouses, the veterinarian and in the other plants within the scope of this regulation, the veterinarian, food engineer and graduates of food science and zootechnical departments of faculty of agriculture can be employed as controller.
The duties and responsibilities of the controller are stated above:
a) Controller is responsible from supervising technical, hygienic and health conditions in the plant.
b) Provincial and district directorates, owner of the pant and the responsible manager are responsible from providing controller with every kind of easiness when performing his duties.
c) Controller is authorized to have every kind of test with control and examination aim done in the plants.
PART VI
OBLIGATIONS
Declaration of Disease
Article 20- In the cases of appearance of animal diseases or animal deaths whose reasons are not to be defined, responsible manager is obliged to announce this situation to the competent authority.
Declaration of Personnel
Article 21- Responsible manager declares every year, besides of himself, the names and responsibilities of examination veterinarian, doctor and other health and technical personnel to the competent authority.
Training of Personnel
Article 22- If the personnel employed in industrial complexes and plants in parallel with the new developments and with the aim of increasing occupational and technical knowledge is to participate in the courses and in-service training seminars opened by the legal or vocational institutions on the issues on which the employing enterprise is operating, their cost is to be paid by the administration of the enterprise. Besides, on the issues needed by responsible manager, training is to be arranged regularly.
Laboratory Examinations
Article 23- Industrial complexes and plants are to get the necessary laboratory inspection and analysis done in their own laboratories or in any other laboratory. The competent authority, when see necessary, get every kind of laboratory examination and analysis on animals fit for slaughter, meat, pluck and their products and in plants done or demand doing of them in a laboratory which has been authorized by legal authorities from the administration of the plant. The Ministry determines tests needed to be done.
Entries and Statistics Obligatory to be Recorded
Article 24- In industrial complexes and plants, recording the following entries and statistics and saving them for a period of minimum 5 years is compulsory:
a) The certificates of origin and veterinary health reports which belong to the animals brought to the slaughterhouse,
b) The number, type and species of the animals to be slaughtered daily, the quantity of meat and pluck obtained, the reports related with the diseases detected and processes applied,
c) In the case of detection of diseases specified in the Regulation of Animal Health and Surveillance bearing the date of 22/2/1989 and with number 89/13838 which has been issued on the basis of the Law of Animal Health and Surveillance with number 3285 and in the Directive of Supervision of Meat which has been issued on the basis of the Regulation of Animal Health and Surveillance, the reports belong to the detected diseases and applied procedures,
ç) The reports which belong to the results of the laboratory examination and analysis exercised,
d) Temperature records of the sections,
e) Storage and transferring dates of products,
f) Reports which belong to the bacteriologic and chemical analysis done in water,
g) Reports which belong to the health control of workers that is to be repeated every six month,
ğ) In-service training reports,
h) The program of combating with insects and rodents.
Closing, Changes and Supplementary
Article 25- In the plants, which have been given work permit, it is prohibited to make any change or addition without taking authorization from the Ministry. The projects, which indicate the modifications wanted to be made in the plant and the reason of the modification, are to be declared to the governorship in the annex of a petition. The reasons and projects of modification desired to be made are examined by the General Directorate in industrial complex and slaughterhouses and by the provincial directorate in other plants and permit is given to the plants, which have been found feasible. In the plants, which have taken work, permit, if the modification works that is to be done within its duration is to affect the production process in no way, continuation of production can be permitted. Whether the modification demand has been found feasible or not is to be announced to the plant in written, within (1) one month at latest beginning from the date of petition. At the end of supervision, which is to be done upon the declaration of the owner of the plant regarding the completion of modification by a petition, work permits are to be rearranged for feasible plants.
Work permit is valid for the real or legal person or public institution, address, capacity and realm of operation written on it. If any of these records changes, work permit loses its validity. When the owner or trade names specified on work permit change, this change is to be declared to the governorship on the same day, by a petition to which data and documents regarding modification that has been specified in modification annex and application directives of the Ministry and the original copy of the work permit have been attached. Competent authority makes the necessary correction on work permit or rearrange a work permit.
In the case that work permit certificate has been lost, the lost report published in the newspaper or if it has been devastated such that it has become unreadable, the original of the devastated work permit certificate is attached to a petition and applied to the governorship. If the competent authority perceives it feasible, work permit certificate is to be rearranged with the old date and number by also making the necessary explanation.
In the case that operations of the plant have been stopped or the plant has been closed by its owner, this situation is to be announced to the Governorship in written.
PART VII
Supervision and Penalty Procedures
Supervision
Article 26- Slaughterhouses and industrial complexes are to be supervised by the controllers employed in the General Directorates or provincial directorates, other plants are to be audited by the controllers of provincial directorates with respect to the technical, hygienic and health conditions, by informing or without informing, at least (2) two times a year and when needed without looking to this period. Negations determined during supervision, recommendations for removing the deficiencies and the time given by the controllers according to the characteristic of the negation for the completion of these negations are to be registered in the auditing record which exist in the Annex-2 of this Regulation and in the auding notebook that is kept in the plant in accordance with the Annex-3 of this Regulation and preserved by the responsible manager.
Penalty Procedures
Article 27- In the plants which have taken work permit; if the provisions of this Regulation have been violated or they have been confirmed not to be complied with by the audits exercised by the controllers employed in the General Directorate or provincial directorates, determined deficiencies have not been removed in the given period or they continue to exist and in the plants which are owned by real and legal persons and public institutions and have started to operate without taking work permit, the provisions of the 29th and 30th articles of the Law about the Approval, by modifying, of the Statutory Degree regarding Production, Consumption and Supervision of Food with number 5179 which has been published in the Official Gazette bearing the date of 5/6/2004 and numbered 25483. While transferring trunk, meat and pluck from industrial complexes and slaughterhouses, if the veterinary health report specific to the domestic transportation of the animal products which arranged by the government veterinarian on the basis of the veterinary health report prepared by the examination veterinarian employed in the industrial complex and/or slaughterhouse does not exist, procedures are to be applied on the basis of the provisions of the Law of Animal Health and Surveillance with number 3285.
For the owners of the slaughterhouses and industrial complexes in which slaughtering of animals that do not have certificate of origin and veterinary health report is practised, procedures are to be applied according to the provisions of the article 47 of the Law of Animal health and Surveillance with number 3285.
PART VIII
Last and Various Provisions
Export Approval and Sub-Regulatory Procedures
Article 28- Application, authorization and supervision procedures of the plants which have been given work permit by the competent authority and are to take export licence and the additional technical, hygienic and health conditions that they need to have and the necessary additional technical, hygienic and health conditions fort he slaughterhouses and industrial complexes in which quail, partridge and turtledove and similar poultry and other poultry whose meats are not consumed in our country at present but may be consumed in the future are to be slaughtered and the relevant sub-regulatory procedures are to be arranged by the Ministry.
Given Work permits
Article 29- The work permits of the meat and meat products production plants which have been founded and given work permit by the competent authority before the publication date of this Regulation are valid.
Regulation Which Has Been Repealed
Article 30- The regulation regarding the Procedures and Principles Guiding the Foundation, Opening, Operating and Supervision of the Poultry Meat and Meat Products Production Plants, which has been published in the Official Gazette bearing the date of 23/6/1996 and with number 22675 has been repealed.
Provisional Clause 1- The work permits of the meat and meat products production plants which have been founded and given temporary work permit by the competent authority before the publication date of this Regulation and which do not have Unhealthy Enterprise Warranty are valid until the date of 27/8/2005.
Provisional Clause 2- To the plants under the scope of this Regulation, temporary work permit which is to be valid until the date of 27/8/2005 is given within the limits of the following conditions:
a) To the plants which do not have Unhealthy Enterprise Warranty and work permit given by the competent authority on the publication date of this Regulation,
b) To the plants which has applied to the competent authority before the publication date of this Regulation and whose permit procedures continue at various stages,
c) To the plants which has been given work permit by the competent authority before the publication date of this Regulation but whose field of operation is desired to be changed and/or whose capacity is wanted to be increased, temporary work permit is to be given upon their application by the competent authority after signing of the affirmative covenant, whose format is to be determined by the directives to be arranged by the Ministry, by the owner of the plants which have applied for or the person to whom the owner has given authorization and by the responsible manager of the plants provided that they have brought the documents cited in the 5th article of this Regulation except the Unhealthy Enterprise Warranty and they been found convenient as a result of the supervision to be hold. The work permits of the meat and meat products production plants which have taken temporary work permit are to be cancelled unless they are to take Unhealthy Enterprise Warranty until the date of 27/8/2005. The work permits of the plants which are to take Unhealthy Enterprise Warranty until the date of 27/8/2005 and has temporary work permit are to be turned into permanent work permits.
Provisional Clause 3- The people who have been employed as responsible manager in the meat and meat products production plants which have been given work permit by the competent authority before the publication date of this Regulation are able to keep the title of responsible manager until they leave from the enterprises they have employed in.
Provisional Clause 4- The meat and meat products production plants which have been founded and given work permit by the competent authority before the publication date of this Regulation and are active at present have to be brought in a structure that conforms with the provisions of this Regulation, within one year beginning from the date of its publication. About the owners who have not brought their plants in a structure that conforms with the provisions of this Regulation, legal procedures are to be applied according to the provisions of the article 29 and 30 of the Law about the Approval, by modifying, of the Statutory Degree regarding Production, Consumption and Supervision of Food with number 5179.
Operative Effect
Article 31- This Regulation is to enter into force on the date of its publication.
Enforcement
Article 31- The provisions of this regulation are to be enforced by the Ministry of Agriculture and Rural Affairs.
ANNEX-1
DECLERATION FORM
1- Of the Plant:
a) Name and Surname of the Owner:
b) Trade Name:
c) Open Address:
d) Telephone Number:
e) Fax Number:
f) Block, Plot and Parcel Number
2-Sphere of Activity and Capacity:
a) Slaughterhouse (Daily Slaughtering Capacity: Hour/Number)
Chicken:
Turkey:
Goose:
Duck:
Quail:
Other Poultry for slaughtering:
b) Cold Storage (Number of Storages and total area/m2)
c) Meat Chopping Plant (Daily Processing Capacity Kg/Day):
-Prepared meat (Kg/day)
-Prepared meat mix
d) Finished Product Production Place
Name of the Product Quantity of Production Kg/Day
Faggot…………….
Sausage…………...
Salami…………….
Other……………..
(The type of products and quantity of production exist in the other section are to be specified in Kg/Day nature)
3- The report which includes detailed data about the type and quantity of solid, liquid and gas waste that are to be produced in the plants, how they are to be removed and eliminated and the preventive measurements for environmental pollution.
4- Job flow chart and explanation report relating to the sphere of activity of the plant.
5- Total number of the personnel to be employed in the plants, the work hours of the plant, the number and duration of the shifts to be applied and the number of the personnel to be worked in a shift.
6- The explanation report regarding how the by-products that is to be emerged and the parts, which are to be found inconvenient for consumption of people, are to be used.
Of the Owner of the Plant:
Name and Surname
Date
Signature
ANNEX-2
AUDITING RECORD
1 — Of the Plant :
a) Name and Surname of the Owner :
b) Trade Name :
c) Open Address :
d) Sphere of Activity :
e) Telephone Number :
f) Fax Number :
g) Date of Supervision :
2 — Deficiencies determined :
3 — Propositions made :
Supervising Supervising Responsible Manager or
Authority Authority Owner of the Plant
ANNEX-3
AUDITING NOTEBOOK
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……/…../……
Supervising Supervising The Responsible Manager or
Authority Authority Owner of the Plant