Order of the Minister of Agriculture, Rural Development and Maritime Fisheries N ° 446-06 of 7 safar 1427 (March 8, 2006) laying down the specific provisions for certain species of birds.
The Minister of Agriculture, Rural Development and Maritime Fisheries,
In view of Decree No. 2-04-684 of December 27, 2004 issued for the application of Law No. 49-99 relating to the health protection of poultry farms, to the control of the production and marketing of poultry products, in particular its article 28.
Ministrial Decree
Chapter I- Small feathered game slaughter units
Article 1: The farms raising small feathers birds(quail, pheasants, partridge ...) may have units for the slaughter and preparation of the meat of these animals insofar as these animals cannot be slaughtered in an industrial slaughterhouse. These units may be authorized by the veterinary services under the authority of the Ministry of Agriculture if they comply with this decree.
Article 2: Sick or suspicious animals must not be slaughtered in this type of establishment, unless an exemption is given by the veterinary service.
In the event of a derogation, slaughter must be carried out under veterinary supervision and measures must be taken to avoid any contamination. The premises must be specially cleaned and disinfected under the supervision of the veterinary service before being reused.
Section 1- Design of slaughter units
Article 3: These units must include at least:
a) A slaughter room with an area sufficient for tapping, on the one hand, and scalding and plucking, on the other. These two types of operations must be carried out in separate locations.
b) An evisceration and preparation room designed to allow evisceration to take place in a place sufficiently distant from other work stations, or separated from these posts by a partition in order to prevent any contamination.
c) A cooling room with sufficient capacity in relation to the slaughter capacity.
Derogations from the requirement for a cooling room may be granted by the veterinary service when the meat is immediately intended for the supply of cutting workshops or cold stores, provided that the transport time does not exceed not an hour.
d) A place for conditioning and packaging.
Section 2 - Installations and equipment
Article 4: The premises where meat is obtained and processed must include:
a) A floor made of impermeable materials, easy to clean and disinfect, rot-proof, and arranged so as to allow an easy flow of water. This water must be sent to siphoned and screened sumps;
b) Smooth, resistant and waterproof walls, coated with a washable and clear coating up to a height of at least two meters. The wall and floor joining line must be rounded or have a similar finish;
c) Doors made of unalterable materials and easy to clean;
d) rot-proof insulation materials;
e) Sufficient ventilation and, if necessary, an effective device for evacuating fumes;
f) Sufficient lighting, natural or artificial, which does not change colors.
In the event that the meat is stored in the establishment concerned, the storage room must meet the requirements mentioned in points a), b) and d).
Article 5: A sufficient number of devices for cleaning and disinfecting hands and for cleaning equipment with hot water must be installed as close as possible to the work stations. For hand cleaning, these devices must be non-manual controls and provided with running water at an appropriate temperature, cleaning and disinfecting products and hygienic means for drying hands.
A device for disinfecting tools, provided with water having a minimum temperature of 82 ° C, must be provided.
Article 6: Appropriate devices must protect the establishment against unwanted animals.
Article 7: Work equipment and tools must be easy to clean and disinfect, and made of corrosion-resistant materials, not likely to spoil the meat and meet hygiene requirements. Meat or containers must not be able to come into direct contact with the ground. The use of wood is prohibited.
Meat not intended for human consumption must be placed in special sealed containers made of unalterable materials, fitted with a lid and a closure system preventing unauthorized persons from drawing from it, and be removed and destroyed at the end of each working day.
Article 8: Refrigeration equipment, when it exists, must be able to maintain the meat at the internal temperatures required by the regulations in force. This equipment must include a drainage system allowing the evacuation of the condensation water in a manner which does not present any danger of contamination of poultry meat.
Article 9: The unit must be supplied with drinking water, or made potable, under pressure and in sufficient quantity, and have an installation providing a sufficient quantity of hot water.
A device must allow waste water to be evacuated hygienically, in accordance with the regulations in force.
Article 10: The personnel must have changing rooms, toilets with toilet and flush. The latter must not give directly onto the work premises. A non-manually operated sink should be located near the washroom. The sink must be provided with running water at an appropriate temperature, hygienic materials for cleaning and disinfecting hands, and hygienic means for drying hands.
Section 3 - Operating conditions
Article 11: The personnel handling animals or meat must:
- wear appropriate work clothes: blouse, headgear and boots as well as other protective clothing if necessary;
- Be subject to regular medical monitoring in accordance with the regulations in force.
Article 12: The unit must have a cleaning and disinfection plan approved by the veterinary services.
The unit must set up a self-monitoring system developed according to the “HACCP” method (Hazard Analysis Critical Control Point) in accordance with the Moroccan standard NM 08.0.002 and approved by the veterinary services.
The unit must have a traceability system making it possible to justify the origin of the animals, and to know the various handling treatments during each stage of production as well as the destination of the products and by-products.
The unit must keep a register allowing to know:
- the origin of the animals (references to health documents for each batch);
- the entries of animals (Date, number, number of lots, ...) and the exit of slaughter products (date, quantity, weight, number of lots, destination, etc.);
- mortalities and seizures;
- the references of the health certification of finished products (series of health labels, health certificates, etc.);
- the checks carried out and their results;
- visits to the official veterinary control.
Chapter II: Running birds
Article 13 - After bleeding and plucking, the runners (ratites) are skinned in a room separate from the slaughter room.
The cutting operations aimed at separating the thoraco-abdominal part from the pelvic part as well as the two thighs are carried out in a specific room or in the evisceration room.
Evisceration is carried out at a location sufficiently distant from those reserved for the cutting provided for in the preceding paragraph, or separated by a partition so as to prevent the staining of the meat.
Ratite slaughter operations can be carried out on a simple overhead rail.
The installations must meet the requirements laid down in articles 4 to 10 of this decree.
The operating conditions must meet the requirements set out in articles 11 and 12 of this decree.
Chapter III - Slaughter room for fatty palmipeds
Article 14: Geese and ducks intended for the production of foie gras may be bled and plucked at the fattening farm in an authorized slaughter unit and under the conditions provided for by this decree.
Article 15: The slaughter unit must be separated from the breeding premises and have a sufficient size for bleeding, plucking operations possibly associated with scalding, and evisceration and meet the conditions provided for in the article 4.
The installations must meet the requirements laid down in articles 4 to 10 of this decree.
The operating conditions must meet the requirements set out in articles 11 and 12 of this decree.
Article 16: A derogation may be granted by the central veterinary authority for holdings which do not have slaughter units in accordance with Articles 14 and 15. These holdings may have a slaughter room separate from the breeding premises and of sufficient size to carry out the bleeding and plucking operations. In this case, the carcasses must be refrigerated as soon as possible after plucking. They must be eviscerated within twenty-four hours in an establishment authorized for this operation, so as to allow their inspection. They are transported there, identified at least in batches and accompanied by a document proving that the original slaughter room is authorized.
Article 17: The Director of Livestock is responsible for the application of this decree which will be published in the official bulletin .