chapter 3 slaughter plants and pig meat establishments contents

F 02/12/2003

Chapter 3

SLAUGHTER PLANTS AND PIG MEAT ESTABLISHMENTS Contents 1. Contingencies during ‘peacetime’ 2. Suspect CSF in the live animal or carcase 3. CSF confirmed in a slaughter plant 4. Vehicle cleaning and disinfection during a CSF outbreak 5. Tracing of meat from an infected premises to a slaughter plant 6. Intra-community trade in pig meat, minced meat and meat preparations 7. Intra-community trade in pig meat products Annex 1 – Flow diagram for suspect CSF in a slaughter plant Annex 2 - Incident Report Form Annex 3 – Risk assessment of vehicles and personnel Annex 4 – List of vehicles/personnel that have left the plant Annex 5 – List of vehicles/personnel that are still present in the plant Annex 6 – Use of forms/notices in a slaughter plant Annex 7A – Treatment of meat to ensure destruction of CSF virus (until 1/1/2005) Annex 7B - Rules applicable to meat from animals originating in holdings/areas under

animal health restrictions from 1/1/2005 (2002/99/EC) 1. Contingencies during ‘peacetime’ 1. 1 Contact points

Each plant VI maintains an up to date list of: • DVO phone/fax numbers • mobile phone numbers for R/SVI, Local DVO SVI, HQ VPHIS officers • plant management phone/mobile phone numbers (as provided by

management) • TVI phone/mobile phone numbers • TAO phone/mobile phone numbers • NDCC phone/fax numbers

1.2 Information

The following information is available in the veterinary office at each plant: • list of approved disinfectants • copies of all relevant CSF protocols, forms, notices, licences, leaflets • clinical signs of CSF

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1.3 Regular reviews

The plant VI, working with plant management, should review and update the following on an annual basis: • plant security policy • visitor control • contractor lists • staff lists • existing vehicle disinfection facilities • traceability systems for products and by-products

1.4 Management responsibilities

Plant management is required to maintain an up-to-date register of names, addresses and phone numbers of: • all plant employees (full and part-time). • agents supplying pigs • service contractors • haulage companies used, including waste disposals of all types, including

blood/rendering • meat transport companies used • a list of all suppliers to the plant (where this exists)

1.5 Recording the data in 1.1-1.4 above

All the data above should be kept in a single file, which should be kept in the veterinary office. The file must be readily identifiable and accessible to all DAF staff. All staff must be made aware of the file’s existence and contents. All documents should include the date and revision number.

2. Suspect CSF in the live animal or carcase 2.1 An initial suspicion may be reported by a farmer, haulier, TVI, TAO, plant

personnel or VI. 2.2 In consultation with the R/SVI Veterinary Public Health Inspectorate Service

(VPHIS),the plant VI can initiate official procedures for the containment of CSF at any time he/she has reasonable grounds to suspect the presence of CSF virus in the plant.

2.3 Article 4 of Council Directive 2001/89/EC requires the following measures to

be implemented immediately on suspicion of CSF on a premises: • the holding must be placed under restriction • the report must be officially investigated • the necessary samples must be taken

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2.4 Action prior to examination

When the plant VI receives the preliminary report, and before undertaking an examination of the suspect animal/carcase, the following action should be initiated:

(a) Assign a TAO to:

• secure the plant entrance/exit to prevent the entry or exit from the premises of all personnel, vehicles or animals

• install disinfection points at the entrance/exit to the plant.

(b) Notify plant management of the suspect case: • advise of the imposition of temporary restrictions on movement into and

out of the premises • request assistance in maintaining plant security pending the completion of

the suspect animal examination • request a list of all suppliers to the plant on the day of the incident

(including those on site and those whose animals were slaughtered prior to the identification of the suspect animal, and who may have already left the premises).

(c) When a suspect animal is reported in the lairage

• suspend slaughter of all animals in the lairage • consult the NDCC regarding the slaughter of animals in the stunning area • prohibit entry to the lairage of all visitors, suppliers and personnel not

required to assist the VI. (d) Where a suspect lesion is reported in a carcase:

• suspend slaughter activities • instruct any farmers present in the slaughter hall to leave the hall • allow dressing of carcases in the slaughter hall to be completed • temporarily detain all carcases, meat, offals, and wastes derived from

slaughter activity • trace and identify carcases of cohorts

(e) Assign a TAO to:

• identify the herd of origin, owner, haulier, transport vehicle and cohorts of the suspect animal

• determine the time of arrival of the suspect animal • determine whether the owner/haulier are still on the premises • locate the relevant dispatch documents relating to the batch of animals

involved. (f) Notify the NDCC, who will:

• give a reference number • obtain the permission of the Minister to impose Form B restrictions if

required. (g) Notify the SVI at the DVO in the county where the plant is located, who will:

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• alert staff at the RVL that a call-out may be required • obtain contact and vehicle details for the relevant RO • arrange for supplies of disinfectant and protective clothing to be prepared

(h) If the plant VI is temporarily off-site at the time of the initial notification of the suspect animal, the senior agricultural officer at the plant should immediately notify by telephone the R/SVI and initiate the actions detailed at (a) – (g) above.

2.5 Clinical examination – CSF ruled out by plant VI

(a) If a camera is available, photographs of the lesions should be taken at the time of the clinical examination. A digital camera is particularly useful, because the photographs can be e-mailed to the RVL to assist in a swift diagnosis.

(b) The clinical examination should be carried out according to Protocol CSF P2

in Chapter 5, Protocols, in the CSF Manual of Operations. If the plant VI is satisfied that the presenting clinical signs/lesions are not consistent with CSF or a differential diagnosis can be made, the following should be notified by telephone:

• plant management • R/SVI • NDCC • DVO SVI (who will notify the RVL that a call-out will not be

required)

(c) The TAO assigned to entrance/exit security should be re-assigned to normal duties.

(d) Normal plant activities can be permitted to recommence. (e) The CSF Incident Report should be completed and faxed to the R/SVI, NDCC

and DVO SVI (see Annex 2 below). 2.6 Clinical examination – CSF cannot be ruled out by plant VI

If the plant VI believes that the presenting clinical signs are consistent with CSF:

(a) Plant management must be informed immediately, and a Form B served (see Annex 6 below on Use of Forms, and Chapter 6, Notices, in the CSF Manual of Operations).

(b) Plant management will be asked to:

• provide a completed list of all suppliers of pigs to the plant, identifying those who may have arrived prior to the identification of the suspect and those who have since left

• provide a detailed list of all plant personnel present in the plant on the day, including names, addresses, telephone numbers, mobile phone

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numbers and vehicle registration numbers. Management should be advised that the list and its contents are only intended for disease control purposes

• identify personnel who have contacts with pigs outside the plant • identify personnel on duty in the lairage or slaughter line

. (c) The DVO SVI must be informed, and will:

• call-out the RO and notify the plant VI of the RO’s mobile phone number, vehicle make and registration number, and the estimated time of arrival of the RO at the plant

• arrange for delivery of disinfectant, protective clothing etc. to the plant • arrange for a clinical inspection of the herd of origin of the suspect animal

and for the relevant VI to report back to the plant VI • arrange for clerical assistance for the plant VI, if necessary.

(d) The R/SVI and NDCC must be informed. A copy of the Form B must be faxed

to the NDCC (01 678 7360).

(e) The VI should identify and detain any cohort animals in the Department Detention Pen. If this pen is not big enough to hold all the animals in the batch a separate pen close to the Detention Pen should be used as an additional detention facility. The cohort animals should be examined by the plant VI.

(f) If cohort animals have already been slaughtered, efforts should be made to

retrieve the carcase(s) and offal. (g) The VI must identify the following personnel:

• all DAF staff and TVIs present in the plant on the day • those with contacts with pigs outside the plant • those who have already left the plant and who may have been present

either during or after the arrival of the suspect animal(s). (h) Restrictions at plant entrance/exit should be reinforced. The local Garda

Siochana should be contacted by the Plant VI and requested to provide a Garda to assist plant security and the TAO if necessary.

(i) The VI should advise plant security of the name of the RO, the estimated time

of arrival of the RO at the plant, and the vehicle make and registration number.

(j) The CSF Incident Report (see Annex 2 below) should be completed, and faxed to the: • NDCC • R/SVI • DVO SVI

(k) If the owner/transporter of the suspect animal has already left the plant

before the identification of the suspect animal the DVO SVI should be informed. If possible the type of vehicle used and the registration number should be obtained and passed to the SVI.

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(l) A TAO should be assigned to identify the number of remaining pigs in the lairage or in transport vehicles.

(m) In consultation with the R/SVI and the NDCC, the plant VI may authorize the

slaughter of other pigs in the lairage. (n) If slaughter of the remaining pigs is authorized, all carcases and other body

parts must be officially detained. 2.7 Clinical examination by the RO

On arrival at the plant the RO, in conjunction with the plant VI, will carry out a clinical examination of the suspect animal and any cohort animals.

2.8 RO cannot rule out or suspects CSF

If the RO cannot rule out CSF, he/she will proceed to taking samples, in accordance with Protocol CSF P2 in Chapter 5, Protocols, in the CSF Manual of Operations. The following procedure should be followed by the VI:

(a) Plant management should be requested to provide additional vehicle cleaning

and disinfection facilities. These should be close to the plant entrance/exit or other appropriate location as determined by the plant VI. A list of approved disinfectants should be made available.

(b) When the cleaning and disinfection facilities are in place and functional, a

TAO should be assigned to supervise the cleansing and disinfection of all vehicles within the premises.

(c) Cleaning and disinfection of all vehicles should be carried out (lowest risk

vehicles should be cleaned first) • personal vehicles • waste trucks • meat haulage vehicles and containers • livestock transport vehicles

(d) Following consultation with the NDCC, any remaining pigs in the lairage or in

transport vehicles should be slaughtered and the carcases and other body parts officially detained.

(e) Plant management should be requested to prepare an inventory of all meat

stocks in the plant, including meat already loaded and in containers. The inventory should include quantity, type of meat (whether in carcase, cuts, offals, etc.) and date of production.

(f) Plant management should be requested to provide detailed information on all

transport vehicles which were on site after the arrival of the suspect animals and which may have left the premises. Included in this list should be waste contractors, service contractors, protective clothing supply services, etc.

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(g) The list of vehicles, including vehicle registration numbers if available should

be transmitted directly to the DVO SVI and to the R/SVI (who will in turn be required to notify other R/SVIs and other plant VIs within the region). These vehicles should be traced. An Article 19 notice should be served (see Chapter 6, Notices, in the CSF Manual of Operations, requiring disinfection of the vehicle, and the product detained under official supervision pending the result of the samples and consultation with the NDCC about possible further action.

(h) The plant VI should carry out a risk assessment of all personnel and vehicles

present on the day, in accordance with the criteria in Annex 3 below. The lists of personnel and vehicles (indicating whether they are high, medium or low risk) should be faxed to the DVO SVI as soon as possible, using the forms in Annexes 4 and 5 below. High risk contacts who have already left the plant must be highlighted for urgent tracing. If necessary, the plant VI may request the assistance of DVO personnel in carrying out this task.

(i) The plant VI should arrange, in consultation with plant management, a series

of meetings with the different groups of personnel/individuals in the plant to advise them of the arrangements which must be put in place prior to their departure from the plant.

(j) All individuals who attend the meetings should be provided with CSF Advice

Leaflet for ‘people present at slaughter plants where CSF is suspected’ (see CSF L3 in Chapter 9, Leaflets, in the CSF Manual of Operations), which sets out the precautions they are required to take after leaving the plant.

(k) No plant personnel, livestock suppliers or other visitors may leave the plant

until the following hygiene precautions have been completed: Low risk personnel • have had their vehicle/s cleaned and disinfected Medium risk personnel • have been advised to shower and to disinfect their clothing and footwear at

home • have had their vehicle/s cleaned and disinfected High risk personnel • have had their outer clothing removed and bagged for disinfection at home • have showered (if available) or at least washed hands • have been provided with two sets of disposable protective clothing to wear

on leaving the plant • have had their vehicle/s and footwear cleaned and disinfected • have been instructed them to refrain from contact with susceptible species

for 3 days. 2.9 Duration of plant closure

(a) Plant management should be advised that following the taking of official

samples the plant will not be permitted to undertake commercial production related activities until a negative result has been received. This will depend on the results of samples taken both in the plant and the herd of origin.

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(b) If CSF is confirmed the plant may not re-open until 24 hours after completion

of a preliminary and final cleaning and disinfection i.e. a minimum of 9-10 days.

2.10 Movement of waste and other materials off–site

In consultation with plant management, the plant VI should draw up a list of products and, in particular, waste materials, such as offals, which must be removed off–site. Authorisation for the removal of any waste or other materials from the site may only be given by HQ SSVI or D/CVO (VPHIS), after consultation with the NDCC. Any such movement can only take place under licence (see Chapter 8, Licensing, of the CSF Manual of Operations for copies of licences).

2.11 Movement of meat and meat products off–site

(a) No meat or meat products will be allowed off–site for storage or other purpose

until official test results have been notified to the plant VI by the NDCC. Authorisation for the removal of any meat or meat products may only be given by HQ SSVI or D/CVO (VPHIS), after consultation with the NDCC Any such movement can only take place under licence.

2.12 Stand-down of TVI’s from contact with susceptible species

(a) All TVI’s who were in attendance at the plant on the day of the identification

of the suspect animal will be directed by the plant VI that they are required to refrain from contact with pigs for a period of 3 days (unless otherwise advised by the NDCC).

(b) The plant VI may serve an Article 19 notice on each of the TVI’s to this effect,

if this is considered necessary.

(c) TVI’s whose duties at the plant had been completed prior to the arrival of the suspect animal at the plant are be exempted from this requirement.

2.13 Cleaning and disinfection

Pending the receipt of results of the samples, a preliminary cleaning and disinfection should be carried out, in accordance with Protocol CSF P16 in Chapter 5, Protocols, in the CSF Manual of Operations and points 2.14 and 2.15 below. Stages 2.1 and 2.2 of the final cleaning and disinfection should also be completed in advance of the results, as this will minimise any delays in re-opening the plant, if CSF is confirmed.

2.14 Cleaning and disinfection of the slaughter hall

(a) Following the slaughter of all remaining livestock, the slaughter hall should be

cleaned in the normal manner.

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(b) All solid materials removed from the slaughter hall floors and equipment should be placed in a suitable container and sprayed with an approved disinfectant.

(c) This material should then be placed in a dedicated waste skip which itself should be sprayed with an approved disinfectant when loaded. This skip must be covered when not being loaded. The skip must be held under official supervision, pending disposal (as advised by the NDCC).

(d) All surfaces, equipment and utensils should be sprayed with an approved

disinfectant. 2.15 Cleaning and disinfection of the lairage

(a) Rails, gates and other fittings should be cleaned of solid material and sprayed

with a CSF approved disinfectant.

(b) Solid Flooring: Concrete floor surfaces should be cleaned using either brushes or squeegee. High pressure washing systems should only be used after the preliminary cleaning and disinfection has been completed.

2.16 Reporting of results

(a) The NDCC will inform the plant VI, the DCVO, VPHIS and A/S Public

Health of the results of any samples that have been taken.

(b) The plant VI will inform plant management. Every effort must be made to ensure that plant management are informed of the results before the media.

(c) Following receipt of negative results, the NDCC will instruct the plant VI to

remove the restrictions by serving a Form C.

(d) Following the receipt of positive results, the NDCC will instruct the plant VI to carry out the procedure outlined in Section 3 below.

3. CSF confirmed in a slaughter plant

When CSF has been confirmed in a slaughter plant the following measures should be taken:

3.1 All susceptible species in the plant must be slaughtered without delay.

3.2 The carcases of possibly infected and contaminated animals must be disposed

of under official supervision, as Category 2 material in accordance with Regulation 1774/2002.

3.3 Other animal waste, including offal, must be disposed of as Category 2

material under official supervision in such a way as to avoid the risk of CSF virus spreading, and in accordance with Regulation 1774/2002.

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3.4 Under Article 5 of Regulation 1774/2002, Category 2 waste may go for rendering at an approved Category 2 plant followed by incineration or landfill.

3.5 Movements of carcases and waste may only be carried out under licence, in

leak-proof and officially sealed transport, and following disinfection of the outside of the vehicle (see Annex 2, Chapter 21, Disposal of carcases in the FMD Manual of Operations for protocol).

3.6 Records should be kept which correlate the numbers, species and weights of

animals slaughtered with the weights of carcases and waste leaving the plant. 3.7 The following must be cleaned and disinfected under official supervision and

in accordance with the procedure in Protocol CSF P16 in Chapter 5, Protocols, in the CSF Manual of Operations: • buildings • equipment • vehicles

3.8 An epidemiological enquiry must be carried out to establish:

• the length of time that CSF may have existed on the premises • the possible origin of the disease • the identity and locations of any other holdings on which susceptible

species from the same source might exist • the movements of persons, vehicles and substances (meat, carcases, offal,

etc.) likely to have transmitted disease.

3.9 If meat or other substances produced from possibly infected or contaminated animals/carcases have been exported, the VI must inform the NDCC and the VPHIS in headquarters immediately.

3.10 No animals may be re-introduced for slaughter until at least 24 hours after

completion of the final cleaning and disinfection. 3.11 When the final cleaning and disinfection has been completed to the

satisfaction of the plant VI, a Certificate of Cleaning and Disinfection should be issued (see Chapter 4, Notices, in the CSF Manual of Operations).

4. Vehicle cleaning and disinfection during an CSF outbreak in

Ireland

4.1 If CSF has been confirmed in Ireland, extra precautions in regard to vehicle cleaning and disinfection will be put in place at all slaughter plants.

4.2 Cleaning and disinfection must be carried out in accordance with agreed

protocols and certified by a TAO.

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5. Tracing of meat from an infected premises to a slaughter plant 5.1 Under Article 5 of Council Directive 2001/89/EC, when CSF has been

confirmed on a farm, it will be necessary to trace the meat from susceptible species that have left the farm for slaughter between the date of the probable introduction of disease and the date of restriction of the holding.

5.2 During the epidemiological investigation into the source of the disease on the

farm the Local Epidemiology Team will determine the probable date of introduction of disease on to the holding. It will inform the NDCC of any movements of susceptible species from the infected farm since this date.

5.3 The NDCC will inform the relevant plant VIs and the VPHIS in HQ of any

such movements of susceptible species to slaughter plants. 5.4 Meat produced from these animals must be traced to ensure that they are:

destroyed as Category 2 waste under Regulation 1774/2002, by rendering in an approved Category 2 rendering plant.

5.5 All meat traced should be identified and held under official detention (by

serving a notice under Regulation 15 of the European Communities (Fresh Meat) Regulations, 1997 or Article 19 of the CSF Order, 2002), pending destruction.

5.6 The plant VI must report the outcome of any such tracing to the NDCC, R/SVI

and VPHIS in HQ as soon as possible. 6. Intra-Community trade in pig meat, minced meat or meat

preparations 6.1 Fresh pig meat, minced meat and meat preparations may go for intra-

community trade provided that:

(a) the establishments are under strict veterinary control (b) the meat has been obtained from animals originating outside the protection and

surveillance zones

(c) the meat is health marked (d) the meat is clearly identified and transported and stored separately from other

meat (e) consignments are accompanied by a health certificate

6.2 Fresh meat that originates from pigs in the protection or surveillance zones

must be produced in accordance with Protocols CSF P8 and P9 in Chapter 5, Protocols, in the CSF Manual of Operations, and received one of the treatments listed in Annex 7 below.

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6.3 Minced meat and meat preparations derived from meat from pigs originating in the protection and surveillance may not go for intra-community trade.

7. Intra-community trade in pig meat products

Pig meat products may go for intra-community trade provided that:

• either they have been produced from meat obtained from animals reared

and slaughtered outside the protection and surveillance zones • or they have been produced from meat of pigs origination in the protection

or surveillance zones, in accordance with Protocols CSF P8 and P9 in Chapter 5, Protocols, in the CSF Manual of Operations, and received one of the treatments listed in Annex 7 below.

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F 02/12/2003

ANNEX 1 - FLOW DIAGRAM - SUSPECT CSF IN A SLAUGHTER PLANT

Seal entrance/exit and install disinfection points

Suspect notified

C

Complete IRelease all

Notify management → list of suppliers on the day TAO - ID herd of origin, owner, transporter, vehicle, cohorts Notify R/SVI → notify HQ VPIS Notify NDCC - get Reference No., permission for Form B Notify DVO SVI → Alert RVL, organise protective clothing and disinfectant

SF r

ncidetemp

Suspend slaughter, seal off lairage, farmers leave slaughter hall Detain carcases/offal/by-products if some of batchalready slaughtered Obtain dispatch docs

VI cannot rule out CSF uled out by VI

Examine suspect and cohorts

Notify DVO SVI →Notify managemenexported, product Notify NDCC Notify R/SVI → nList VIs/TVIs/TAO

CSF ruled out by RO

R

nt Report Form orary restrictions

o

Detain suspect and cohorts Serve Form B

call out RO, arrange visit to herd of origin t → list personnel, day’s production (product

marketed and product remaining), census

otify HQ VPIS s

equest Garda if necessary

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RO examination

Suspicion confirmed by RO

Samples taken

Suspicion confirmed by RO

Complete Incident Report Form Serve Form C Release any temporary restrictions

CSF ruled out by RO

RO to notify NDCC of samples taken VI to notify R/SVI → notifies HQ VPIS VI notifies management → to arrange vehicle C & D, inventory of products VI risk assesses personnel/vehicles/product VI notifies DVO SVI of vehicle/people/product who have left sincesuspect arrived → arranges delivery of supplies, instigates traces, prepares for the creation of protection and surveillance zones

o

Arrange meetings: • Low risk people – advice leaflet, C&D

vehicle • Medium risk people – advice leaflet,

disinfect clothing at home, C&D vehicle • High risk people – advice leaflet, change

clothing, shower, disinfect clothing at home, A.19, C&D vehicle & footwear

Complete Incident Report – fax to NDCC, R/SVI & DVO SVI

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ANNEX 2 (page 1 of 2)

CSF Incident Report Form for Meat Plants SECTION 1 VI Report NDCC Incident Reference Number: CSF-R __________________________ Plant name: _____________________________________________ Plant address: ___________________________________________ Plant EEC No: _____________ Phone No: ____________________ Suspect reported in: Live animal Carcase Pig category: Sow Boar Fattener Animal identification:__________________________ Pig Unit No: _______________________ Owner: ____________________________________________________________ Address: ___________________________________________________________ Phone number: ____________________ Mobile: __________________________ Transporter: ________________________________________________________ Phone number: ___________________ Mobile: __________________________ Incident resolution: CSF ruled out - by VI - by RO

CSF suspicion confirmed and samples taken Clinical signs:_______________________________________________________ ___________________________________________________________________ VI name: ________________________ VI signature:______________________ Date and Time: _______________Report to: R/SVI: ___ NDCC ___ DVO____

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ANNEX 2 (page 2 of 2) SECTION 2 Meat SVI Meat Plant Name: ________________________ Address: ________________________________________________ Reporting VI: ____________________________________________ Incident ID Number: ______________________________________ Date received: ______________________ SVI Name: ___________________________ SVI Signature: __________________ Date: ___________________________

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ANNEX 3

RISK ASSESSMENT OF PERSONNEL AND VEHICLES 1.1 High risk personnel • Anyone who has been in the lairage (or slaughterhall if the suspect animal was

slaughtered) and are likely to have had contact with animals from the suspect farm or animals delivered to the plant in the same vehicle

• Anyone who has been in contact with a vehicle or waste from animals from the suspect farm

• The owner of the animals from the suspect farm, and the driver and any passengers of the vehicle delivering animals from the suspect farm

1.2 Low risk personnel • Anyone who has not been in the lairage (or slaughterhall if the suspect animal was

slaughtered) • and has not been in other areas where livestock or livestock vehicles have been • and do not have contact with susceptible species at home e.g. canteen and office staff. 1.3 Medium risk personnel • Personnel who have not been designated as ‘high’ or ‘low’ risk 2.1 High risk vehicles • Those carrying the suspect animals or other animals from the suspect herd, and the

owner’s personal vehicle • Those that were in the vicinity of the vehicle carrying the suspect animals or

animals from the suspect herd, which may have been contaminated with manure etc. from the those animals

• Those in contact with potentially infected carcases or by-products 2.2 Low risk vehicles • Those that have not been in contact with livestock • and have not been in contact with potentially infected carcases or by-products 2.3 Medium risk vehicles • Livestock vehicles other than ‘low’ or ‘high’ risk vehicles

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ANNEX 4

Personnel and vehicles on site at same time as (or after) the arrival of CSF Suspect and still present

Category: ________________________ (eg farmer, haulier, staff, PVP, DAF staff, service contractor, supplier etc)

Name Address Vehicle registration Tel Have you been in the lairage or the slaughter hall today?

Do you have contact with pigs outside the plant (Y/N)

Other information Note of disinfection upon leaving the plant

Note: 1. To be completed by Plant Management 2. Prepare separate list for each category

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ANNEX 5

Personnel and vehicles on site at same time as (or after) the arrival of CSF Suspect that have left the premises (for URGENT tracing)

Category: ________________________ (eg farmer, haulier, staff, PVP, DAF staff, service contractor, supplier etc)

Name Address Vehicleregistration

Tel Have you been in the lairage or the slaughter hall today?

Do you have contact with pigs outside the plant (Y/N)

Other information Note of disinfection upon leaving the plant

Product carried or service provided

Next destination

Note: 1. To be completed by Plant Management 2. Prepare separate list for each category

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THE USE OF FORMS/NOTICES IN A SLAUGHTER PLANT 1. Classical Swine Fever Order, 2002 (a) Form B

Served on the owner or person in charge of the premises by the plant VI. A copy must be faxed to the NDCC. • Used when CSF is suspected on a premises (if the RO has not ruled out CSF) • May only be used if authorised by the Minister (the NDCC will inform the VI) • Prohibits the movement in/out of the premises of all animals, animal products,

vehicles and people except under licence. (b) Form A

Given by the SVI/VI in the DVO to the local Garda Superintendant. • Used to impose temporary movement controls on pigs, pig carcases, semen,

embryos and ova out of an 8 km radius around a suspect premises • May be used in the case of a suspect in a slaughter plant if directed by the

NDCC. (c) Form C

Served by the plant VI. A copy must be faxed to the NDCC.

Used to lift the restrictions imposed by Form B, when: • either negative results of samples have been received • or the final cleaning and disinfection has been completed following

confirmation of disease, and a Cleaning and Disinfection Certificate has been issued.

(d) Cleaning and Disinfection Certificate

Used when the final cleaning and disinfection of the premises has been completed to the satisfaction of the VI.

(e) Article 19

Served by the plant VI

Used for imposing restrictions on named individuals (private individuals or company representatives or managers) for the purpose of: • prohibiting movement of people, meat or meat products, animal wastes,

vehicles, livestock, etc. • permitting movement subject to conditions e.g. cleaning and disinfection or

treatment

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• imposing a requirement for cleaning and disinfection e.g. of a vehicle (e make and registration number) or clothing

• prohibiting contact with susceptible species for a defined period (usually 3 days) e.g. to TVIs

2. European Communities (Fresh Meat) Regulations, 1997 [SI No. 34 of 1997]

Notice under Regulation 15.

Served by the plant VI on the owner or person in charge.

May be used when there is an animal health risk associated with fresh meat: • to detain meat • to direct that the meat be treated or destroyed (may impose a time limit).

3. Diseases of Animals Acts, 1966 to 2001

Article 17A of the DAA has wide ranging powers. See summary in Annex 4 of Chapter 4, Legal Basis, in the CSF Manual of Operations.

Records to be kept for all forms served

(a) Record the named individuals on whom the form is served (b) Record on the form the make and registration number of any vehicle referred

to on the form (if relevant) (c) Retain copies of all forms served (d) Inform officers of An Garda Siochana who may be in attendance at the plant

entrance/exit of all forms and permits served under the CSF Order.

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ANNEX 7A (page 1 of 2)

TREATMENT OF MEAT TO ENSURE DESTRUCTION OF CSF VIRUS (until 1/1/2005)

Article 4 of Directive 80/215/EEC 1. By way of derogation from the first indent of Article 3, and subject to the application

of paragraph 2, meat products may be intended for intra-Community trade, which are prepared in whole or in part from or with fresh meat as defined in Article 2 of Directive 64/433/EEC which fulfils the requirements laid down by Article 5a of Directive 72/461/EEC, may enter intra-Community trade if they have also undergone one of the following forms of treatment:

a) (i) either in a hermetically sealed container, with an FO value of 3.00 or more;

(ii) or under the following conditions— in so far as the products concerned are prepared exclusively from or with pig meat from farms or, in the case of the Member States referred to in Article 7a (1), from areas not subject to banning orders on health policy grounds, following the establishment of the existence of African swine fever: • the meat must be fully boned and the main lymphatic glands removed, • before heating, each piece of meat as referred to above must be enclosed in a

hermetically sealed container to be marketed therein, • the meat in its container must undergo heat treatment in strict conformity

with the following conditions: • the product must be kept at a temperature of at least 60 ºC for a minimum of

four hours during which the centre temperature must be at least 70 ºC for a minimum of 30 minutes,

• the temperature of a representative number of samples of each batch of products must be monitored constantly.

• monitoring must be carried out using automatic apparatus enabling the temperature to be recorded both in the centre of the pieces of greater weight and inside the heating equipment,

• throughout these operations, the conditions laid down in the third subparagraph of Article 5a of Directive 72/461/EEC, as amended by Directive 80/213/EEC (1), must be fulfilled,

• after the treatment, a public health mark must be put on each of the containers referred to in the third and fourth indents, in accordance with points 31, 32 and 33 of Chapter VII of Annex A to Directive 77/99/EEC,

• Member States which make use of the treatment provided for under this point shall communicate to the Commission and the other Member States the list of establishments which possess the equipment required to ensure that the temperatures prescribed above are complied with. In the case of the Member States referred to in Article 7a (2), the treatment may be used for meat from areas subject to a banning order following the discovery of African swine fever only after a decision has been taken in accordance with Article 7b (2);

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ANNEX 7A (page 2 of 2) (b) where the fresh meat has been obtained from animals which do not come from an

infected holding subject to prohibition measures pursuant to Article 3 (2) (b) of Directive 64/432/EEC:

(i) heat treatment of a type different from those referred to in (a), in which the centre

temperature is raised to at least 70 ºC, or (ii) provided that, in addition, the disease in question is not swine vesicular disease, .

treatment consisting in natural fermentation and maturation of not less than nine months for boned or boneless hams weighing not less than 5·5 kg and having the following characteristics: — aw value of not more than 0·93, — pH value of not more than 6.

2. Each Member State shall ensure that: (a) the fresh meat referred to in paragraph 1 is:

(i) transported and stored separately from, or not at the same time as, the fresh meat referred to in Article 3,

(ii) used in such a way as to avoid it being introduced into meat products intended for

intra-Community trade other than those indicated in paragraph 1, (iii) where, as a result of the discovery or the continued existence of African swine

fever, a Member State decides to make use of the treatment described in paragraph 1 (a) (ii), it must ensure that fresh pig meat is marked with the stamp provided for in Article 5a of Directive 72/461/EEC;

(b) the health certificate specified in Annex A, Chapter VIII, to Directive 77/99/EEC

contains, without prejudice to footnote 3 of that certificate, the following words under the entry ‘Nature of products’: ‘Treated in accordance with Article 4 (1) (a) of Directive 80/215/EEC’ or ‘Treated in accordance with Article 4 (1) (b) of Directive 80/215/EEC’.

Article 5a of Directive 72/461/EEC

Notwithstanding Article 5 (1), and in so far as it is not intended for intra-Community trade in fresh meat, the meat referred to in that Article may carry the mark defined in Annex I, Chapter IX of Directive 64/433/EEC, provided that the special mark referred to in the Annex to this Directive is immediately superimposed thereon. The provisions of Annex I, Chapter IX, point 39 of Directive 64/433/ EEC shall apply mutatis mutandis to the keeping and use of marking instruments. Such meat must be obtained, cut, transported and stored separately from, or not at the same time as, meat intended for intra-Community trade in fresh meat.

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ANNEX 7B (page 1 of 3)

RULES APPLICABLE TO MEAT FROM ANIMALS ORIGINATING IN HOLDINGS/AREAS UNDER ANIMAL HEALTH RESTRICTIONS FROM

1/1/2005 (2002/99/EC) 1. Products of animal origin must be obtained from animals:

(a) which do not come from a holding, establishment, territory or part of a territory subject to animal health restrictions applicable to the animals and products concerned;

(b) which, in the case of meat and meat products, were not slaughtered in an

establishment in which animals infected or suspected of being infected with CSF, or carcasses or parts thereof of such animals, were present during the slaughtering or production process, unless such suspicion has been ruled out;

Derogations 2. Notwithstanding 1 above and subject to compliance with the disease control

measures under Council Directives 2001/89/EC, Member States may authorise the production, processing and distribution of products of animal origin which come from a territory or part of a territory subject to animal health restrictions but which do not come from a holding which is infected or suspected of being infected, provided that:

a) before being subjected to the treatment referred to in III below, the products

have been obtained, handled, transported and stored separately, or at different times, from products fulfilling all the animal health conditions, and the conditions for transport out of the territory subject to animal health restrictions have been approved by the competent authority;

b) the products which are to undergo treatment are clearly identified;

c) the products undergo treatment enabling the animal health problem

concerned to be eliminated, and

d) the treatment is applied at an establishment approved for that purpose by the Member State in which the animal health problem occurred.

The provisions of the first subparagraph shall be applied in accordance with II and III below, or with detailed rules to be adopted by SCoFCAH procedure.

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ANNEX 7B (page 2 of 3) 3. Furthermore, where the health situation so permits, derogations from paragraph 1

may be granted in certain situations, in accordance with the SCoFCAH procedure. In such cases, particular account shall be taken of: (a) the specific characteristics of the disease in the species concerned, and (b) any tests or measures to which the animals must be subjected.

Where such derogations are granted, steps must be taken to ensure that the degree of protection from animal disease will in no way be impaired. Any measures needed to ensure the protection of animal health in the Community shall therefore be adopted in accordance with the same procedure.

II. Special identification mark for meat from a territory or a part of a territory subject to animal health restrictions 1. The health mark for fresh meat must bear a diagonal cross consisting of two

straight lines intersecting at the center of the stamp and enabling the information thereon to remain legible.

2. The mark mentioned in paragraph 1 may also be applied using a single oval

stamp, 6.5 cm wide by 4.5 cm high;

3. The following information must appear on the mark in perfectly legible characters: • on the upper part, the name or ISO code of the Member State in capitals:

AT, BE, DE, DK, ES, FI, FR, GR, IE, IT, LU, NL, PT, SE and UK, • in the centre, the veterinary approval number of the slaughterhouse, • on the lower part, one of the following sets of initials CE, EC, EF, EG, EK or

EY, • two straight lines crossing at the centre of the stamp in such a way that the

information is not obscured.

The letters must be at least 0.8 cm high and the figures at least 1 cm high.

The stamp must also carry information whereby the veterinarian who inspected the meat can be identified.

The mark must be applied under the direct supervision of the official veterinarian controlling the implementation of the animal health requirements.

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ANNEX 7B (page 3 of 3) III. Treatments of meat to eliminate CSF virus

(a) Heat treatment in a hermetically sealed container with an F0 value of 3.00 or more (*).

(b) Heat treatment at a minimum temperature of 70 °C, which must be reached

throughout the meat.

(c) Heat treatment at a minimum temperature of 80 °C, which must be reached throughout the meat.

(d) Heat treatment in a hermetically sealed container to at least 60oC for a

minimum of 4 hours, during which time the core temperature must be at least 70 oC for 30 minutes.

(e) Natural fermentation and maturation of not less than 9 months for boneless

meat, resulting in the following characteristics: Aw value of not more than 0.93 or a pH value of not more than 6.

(f) Same treatment as in (e) above, although meat may contain bone.

(g) Salami: treatment in accordance with criteria to be defined by SCoFCAH

procedure following an opinion of the Scientific Committee.

(*) F0 is the calculated killing effect on bacterial spores. An F0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in three minutes with instantaneous heating and chilling

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chapter 3 slaughter plants and pig meat establishments contents

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