Order of the Minister of Agriculture, Rural Development and Maritime Fisheries N ° 447-06 of 7 safar 1427 (March 8, 2006) setting the sanitary and hygienic requirements for design, equipment and operation to which the establishments of cutting, processing, freezing and packaging of poultry meat
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 32,
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Article 1: The establishments for cutting, processing, freezing and packaging poultry meat must meet the sanitary and hygienic requirements set by this order.
Chapter I: Design, installation and equipment
Article 2: Cutting establishments must include at least:
a) Cold rooms of sufficient size to contain:
- meat intended to be cut, boned or packaged
- cut or boned meats.
A specific room for meats conditioned and packaged when they are stored in the establishment.
b) A room for cutting and boning operations.
c) A packing and packing room.
d) A shipping room.
e) In the event that the workshop freezes, premises equipped with appropriate facilities for freezing and storage at the temperatures provided for by the regulations in force.
f) A room for storing packaging materials, protected from dust and contaminants;
g) A suitably fitted out room (sanitary and office furniture) lockable and made available exclusively to the veterinary service, except in the case where the cutting plant is attached to a slaughterhouse.
h) Changing rooms and toilets suitably fitted out and in an appropriate number for the staff.
i) A lockable refrigerated room for receiving meat or meat waste from cutting, not intended for human consumption.
However, if their abundance does not justify it and if they are removed or destroyed at the end of each day, according to a procedure justifying the respect of hygienic and environmental conditions, these meats or waste can be stored in containers special units assigned for this purpose, which may not be refrigerated. When this meat is evacuated through conduits, the latter must be constructed and installed in such a way as to avoid any risk of contamination of fresh meat.
j) A room or place intended for cleaning equipment.
k) A room or device for storing detergents, disinfectants and similar substances.
l) A suitable location and facilities for cleaning and disinfecting means of transport.
Article 3: Buildings must be designed and fitted out in order to satisfy the requirements of hygiene to carry out and to allow veterinary inspection operations at all times and in an efficient manner.
The premises where the meat is handled or stored, the areas and corridors for the circulation of meat, must have:
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 routed to siphoned and screened sumps. However, in refrigerated rooms, the supply of water to siphoned and screened sumps is not required.
b) Smooth, resistant and waterproof walls, coated with a washable and clear coating (reinforced up to a height of at least two meters and at least the height of storage in refrigeration and storage rooms). The wall and floor junction line must be rounded or have a similar finish.
c) Doors, including the doors of refrigerated rooms, and window frames of unalterable materials;
d ) Rot-proof and odorless insulation materials;
e) Sufficient ventilation and an effective device for evacuating fumes;
f) Sufficient lighting, natural or artificial, not altering the colors;
g) A clean ceiling that is easy to keep clean; otherwise, the interior roof covering surface must meet these conditions.
Article 4: The establishments must also have:
1 ° A sufficient number of devices for cleaning and disinfecting hands and for cleaning equipment with hot water, installed as close as possible to the work stations. The valves must not be operated by hand.
For the cleaning and disinfection of hands, these installations must be provided with running potable water at an appropriate temperature, cleaning and disinfecting products, as well as hygienic means for drying hands.
Devices intended for disinfecting tools must be provided with water at a minimum temperature of 82 ° C or a similar effective system.
A plan for cleaning and disinfecting premises and equipment must be put in place .
2 ° An effective protection device against undesirable animals, in particular insects and rodents.
3 ° Devices for the evacuation of rainwater and used water meeting the standards in force.
Article 5 : Work equipment and tools must be easy to clean and disinfect and made of corrosion-resistant materials that are not likely to spoil the meat. The use of wood is prohibited.
Tools and equipment for handling meat and for depositing meat containers must be corrosion resistant and meet hygienic requirements. Meat or containers containing it must not come into direct contact with the floor or walls.
Meat not intended for human consumption is placed in special sealed containers made of unalterable materials, fitted with a cover and a closure system preventing unauthorized persons from having access to this meat. These meats are removed and transported to the room allocated for this purpose.
Article 6 : The refrigeration equipment 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 7 : The cutting establishment must be supplied with drinking water under pressure and in sufficient quantity, and have an installation providing a sufficient quantity of hot water .The use of drinking water is required for all uses. However, the use of non-potable water for the cooling of refrigeration equipment or other equipment which does not come into contact with meat and premises may be authorized, exceptionally, the fight against fires, provided that the pipes installed for this purpose do not allow the use of this water for other purposes and do not present any risk of contamination of the meat. Non-potable water pipes must be clearly distinguished from those used for potable water.
Article 8: Staff must have an appropriate number of changing rooms with smooth, waterproof and washable walls and floors, sinks, showers and toilets with bowl and flush, equipped to protect clean parts of the building against possible contamination.
The closets will need not give directly on the work premises. Washbasins must be provided with running water at an appropriate temperature, materials and products for cleaning and disinfecting hands, as well as hygienic means for drying hands. Washbasins with non-manually operated taps should be placed near the lavatories
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Chapter II: Hygienic operating conditions, hygiene of personnel, equipment and premises
Article 9: The personnel is held to the greatest bodily cleanliness and clothing.
Personnel handling meat or working in premises or areas in which it is handled, packaged or transported must wear caps covering the whole of the hair, clean shoes which are easy to clean and colored work or protective clothing Claire.
Staff assigned to work or handling meat is required to wear clean working clothes at the start of each working day and, if necessary, to change them during the day, to wash and disinfect hands several times during the same working day and each time work is resumed and after each visit to the toilet.
People who have handled contaminated meat should immediately wash their hands and arms thoroughly with running water, then disinfect and rinse them.
The work and handling of meats is prohibited for people likely to contaminate them, either because they exercise an activity incompatible with the handling of meats, or for medical reasons. A medical certificate must be required from everyone involved in the work and handling of meat and must be renewed every year and whenever the veterinary inspector requests it.
Smoking, eating and drinking are prohibited in the work and storage rooms.
Article 10: The equipment and tools used for working and storing meat must be kept in a good state of maintenance and cleanliness. They must be thoroughly cleaned and disinfected whenever necessary and necessarily at the end of the day's operations and before being reused when they have been soiled.
Containers intended to contain poultry meat unfit for human consumption must, after use, be emptied, cleaned and disinfected.
The use of detergents, disinfectants and pest control means must not affect the safety of the meat. The products used must comply with the regulations in force.
The premises are kept in the most perfect state of cleanliness.
The cutting and packaging rooms must be cleaned and disinfected whenever necessary and necessarily at the end of a working day.
Dry sweeping and the use of sawdust or any other similar material on the floor are prohibited.
The presence of any animal is prohibited.
Article 11: The premises, tools and equipment used for working and storing meat must only be used for these purposes.
Article 12: The handling, preparation and storage of meat, including offal must be carried out in accordance with hygiene rules.
Meat, including offal, intended for cutting, boning, frozen or packaging must come from authorized slaughterhouses.
The person in charge of the establishment must be able, upon any request, to justify to the veterinary services, the origin of the meat brought into his establishment.
Article 13: Meats must be brought into the work premises as and when required. As soon as the cutting, boning and, where appropriate, packaging operations are carried out, they must be transported to the appropriate refrigeration room.
The cutting is carried out in such a way as to avoid any contamination of the meat.
Bone shards and blood clots should be removed.
Meat from cutting and not intended for human consumption is collected progressively in the containers or rooms provided for this purpose.
Article 14: Meat and the containers that contain it must not come into direct contact with the ground.
Meat consigned or declared unfit for human consumption and inedible by-products must not be able to come into contact with meat declared fit for human consumption and must be placed as soon as possible in the receptacles or rooms provided for this purpose .
Article 15: The cutting can only be done on previously refrigerated meats, having reached at heart a temperature less than or equal to + 3 ° C. During the working of the meats, the temperature of the cutting and packaging room must be equal or below + 12 ° C and regularly checked. Cut meat, including organ meats, is kept at core temperature during storage:
- between 0 ° C and + 3 ° C for refrigerated meats;
- less than or equal to - 18 ° C for frozen meats.
Cutting meat intended for freezing must be frozen immediately after cutting , using appropriate equipment, in accordance with the requirements of the regulations in force.
The thermometers placed at the point furthest from the cold source must allow temperature control at all times.
Negative cold rooms must have temperature loggers.
Chapter III: Conditioning, packaging and transport
Article 16:
Fresh cut meat and organ meats are, in all cases, packaged immediately after cutting, in a manner that complies with hygiene rules.
The following conditions must be met:
The packaging must be transparent and colorless. However, the packaging intended for frozen products may be opaque.
The packaging must not be capable of altering the organoleptic characteristics of the meat or of transmitting substances which are harmful to human health. I ls can not be used again for the packaging of meats.
Article 17:
Packaged meats must be packaged. However, if the packaging is strong enough to take the place of packaging while ensuring effective protection of the meat during transport and handling, it is not necessary for this packaging to be transparent and colorless.
The packaging and cartons must comply with all hygiene rules, and in particular:
a) - not being able to alter the organoleptic characteristics of the meat;
- not being able to transmit substances harmful to human health to meat;
- be strong enough to ensure effective protection of the meat during transport and handling.
b) They must not be reused for packaging meat, unless they are made of corrosion-resistant materials, unalterable under normal conditions of use, easy to clean, and previously cleaned and disinfected . The materials must be approved by the veterinary services.
c) They must only contain poultry meat.
Article 18:
Packaged meats must be labeled by a device made unusable by the opening of the packaging.
Without prejudice to the current labeling regulations, the packaging must bear the following particulars in clearly visible and easily legible characters:
a) Name or business name, address of the establishment and Authorization number of the establishment;
b) lot number;
c) Health mark;
d) Deadline for consumption established in accordance with the regulations in force;
e) Indication “to be stored at ……” followed by the storage temperature fixed in the regulations in force;
f) frozen products must be marketed under the name of "frozen meats" affixed with an indelible mark on the packaging.
Article 19:
The packaging and packaging can take place in the same room if the packaging has the characteristics intended to be reusable or if the following conditions are met:
a) The packaging materials are placed, immediately after their manufacture, in hermetic protective envelopes, protected against any damage during transport to the cutting centers where they are stored under hygienic conditions in a specific room.
b) Storage rooms for packaging and packaging materials must be free of dust and vermin and be free of all atmospheric connections with rooms containing substances liable to contaminate the meat. Wrapping and packaging cannot be stored on the floor.
c) The packages are assembled, under hygienic conditions, before their introduction into the packing and packaging room and used without delay. They cannot be handled by personnel assigned to the work of fresh meats.
d) The conditioning and packing room must be fitted out and sized to ensure the hygienic nature of the operations.
Immediately after their packaging, the meats must be placed in the storage rooms provided for this purpose at the temperatures provided for in article 20 of this decree.
Article 20:
Fresh cut meat, boneless or not, is transported in accordance with the regulations in force relating to the transport of perishable foodstuffs.
From the exit from the cutting workshop to their delivery to the consumer, cut poultry meat must be kept without interruption at:
- a temperature between O ° C and + 3 ° C for refrigerated meats, with a tolerance of 2 ° C during transport operations
- a temperature less than or equal to –18 ° C for frozen meats with a tolerance of 3 ° C during transport operations.
Chapter IV: Self-checks and product traceability
Article 21:
The manager of the cutting workshop has a regular check of the general hygiene of the production conditions in his establishment in order to ensure the health safety of the products placed on the market. To this end, it sets up, applies and ensures strict compliance with a procedure developed using the hazard and critical point analysis method for their control, known as the “HACCP” system (Hazard Analysis Critical Control Point), in accordance to Moroccan standard NM 08.0.002 approved by order of the Minister of Industry, Trade and Handicrafts n ° 386-03 of February 21, 2003.
The controls, including microbiological, carried out within the framework of the HACCP system must relate to the installations, the equipment and the material at all stages of the production as well as on the products.
The control plan lists the nature of the controls, their frequency as well as the methods of sampling and microbiological examination. It is determined by the operator of the cutting workshop and must be approved by the veterinary services, which assess its relevance and effectiveness.
All documents relating to the regular control of the general hygiene of the establishment, including the results of the self-checks, are kept at the permanent disposal of the agents of the veterinary services.
Article 22:
The establishment manager must set up a traceability system from the origin of the meat to the destination of the products and by-products.
A register must be kept in the establishment making it possible to control:
- the origin of the meat ( references to health documents accompanying each batch );
- the incoming meat and the leaving finished product (number, date, weight, number of lots, destination, etc.);
- the checks carried out and their results,
- the references of the health sticker series.
These data must be communicated, at their request , to the Veterinary Services.
Article 23:
The Director of Livestock is responsible for the application of this decree which will be published in the official bulletin.