Article 1 :
The authorization request provided for in article 2 of the aforementioned law N ° 49-99 for the exercise of poultry breeding activities, egg brooding, transport and distribution of live poultry as well as for the creation egg packaging or processing centers, poultry slaughterhouses, establishments for cutting, processing, packaging, freezing poultry meat and the marketing of said meat and eggs for consumption must be lodged with the services local veterinarians reporting to the Ministry of Agriculture.
This request must be accompanied by a file comprising, depending on the activity, the documents which will be fixed by order of the Minister of Agriculture.
Article 2 :
An assessment visit of the sanitary and hygienic requirements must be carried out by a commission designated for this purpose by the head of the local veterinary service and this within ten days following the filing of the request.
At the end of this visit, the commission decides on the acceptance or not of the granting of the authorization. In the event of refusal, the reasons must be notified to the applicant within the time limit set in article 2 of the above-mentioned law N ° 49-99.
Article3 :
If the specific sanitary and hygienic conditions required are met, an authorization number is assigned to the requesting establishment.
In the event of a breach of these conditions, the Minister responsible for agriculture may temporarily suspend the authorization, setting a deadline for remedying these breaches. if the shortcomings noted are not remedied within the set period, the authorization will be withdrawn and canceled from the list of authorized establishments provided for in article 4 below.
Article 4 :
The list of authorized establishments as well as those struck off is published by order of the Minister of Agriculture in the Official Bulletin; it indicates their authorization numbers, their places of establishment as well as the categories of activities as well as the categories of activities for which they are authorized.
Article 5 :
In addition to the specific requirements laid down in this decree, poultry slaughterhouses, establishments for cutting, processing, packaging, freezing and marketing poultry meat, egg packaging or processing centers must be located in an area equipped with drinking water, electricity and adequate sanitation and located as far as possible from any source of pollution or contamination.
Title 2: Sanitary and hygienic requirements for the installation of premises, equipment and operation of poultry farms and hatcheries.
Article 6 :
The minimum distances which must be respected between a poultry breeding farm and another or between a poultry breeding farm and a hatchery or between two hatcheries will be fixed by an order of the Minister of Agriculture.
Article 7 :
Buildings for the breeding of future laying or breeding pullets must be located outside of farms producing consumer eggs and hatching eggs.
Article 8 :
The common and specific sanitary and hygienic requirements which must meet the premises of poultry farms and / or hatcheries will be fixed by order of the Minister of Agriculture.
The water used to feed farms and hatcheries must meet the criteria set out in the recommended code of hygienic practice for the design and operation of a hatchery and breeding farm. If water from a well is used, the establishment manager must carry out a bacteriological and chemical control of this water at least twice a year after the first rains and during the summer period .
Poultry farms and hatcheries must have a health monitoring register. The form and content of this register will be determined by order of the Minister of Agriculture.
Article 9 :
The hatching eggs must undergo a first disinfection at the level of the original breeding farm, within a period not exceeding 3 hours after laying. Dirty eggs must be disposed of. Before their removal, the eggs must be stored in a tiled room, easy to clean allowing their storage at temperatures between 15 and 18 ° C and a relative humidity between 75 and 85%.
Article 10 :
The hatcheries must be separated by species of poultry and by sector (laying and meat).
Article 11 :
Hatchers must market their chicks only to authorized producers.
Marketed chicks must meet the sanitary requirements which will be fixed by order of the Minister of Agriculture.
Article 12 :
The place for spreading manure should only be carried out at a minimum distance of 500 meters from any poultry farm and hatchery with the exception of composted manure.
The manure must be humidified in the livestock building before its evacuation and the cleaning, washing and disinfection of the buildings must be carried out immediately.
Title 3: Sanitary and hygienic requirements for the means of transport of live poultry and eggs
Chapter 1: Transport of day-old chicks and hatching eggs
Article 13
Day-old chicks and hatching eggs must be transported either in single-use packaging designed for this purpose or in reusable packaging provided that they are washed and disinfected before reuse.
The packages must contain only day-old chicks or hatching eggs of the same species, the same category, the same type of poultry and coming from the same establishment. they must bear the following information: origin, species, number, type, production and authorization number.
Article 14 :
The transport of day-old chicks must be done by machines specially designed for this use and well insulated.
In temperate regions and for short distance deliveries. vehicles must be fitted with at least one simple ventilation. the extraction of stale air being ensured by roof turbines.
For long distance deliveries and in regions with harsh climates. vehicles must be provided with an air conditioning device allowing heating or cooling.
Article 15 :
Hatching eggs must be transported using equipment that can be disinfected and provided with equipment to guarantee a transport temperature between 15 and 17 ° C and a relative humidity of 70% + or -2%
Chapter 2: Transport of live poultry
Article 16 :
Poultry crates and transport boxes must be made of material which is easy to wash and disinfect and which cannot harm birds. the use of wood is prohibited.
They must only contain poultry of the same species. of the same age, the same category and the same establishment and bearing the authorization number of the establishment of origin.
Poultry intended for slaughter must be sent directly to slaughterhouses as soon as possible.
Article 17 :
Means of transport for poultry must be designed in such a way as to avoid spreading poultry excrement and feathers during transport, equipment must be suitable for cleaning, washing and disinfection.
Chapter 3: Transport of eggs for consumption
Article 18 :
Eggs intended for human consumption must be stored and transported under conditions such that they are kept clean. dry and free of foreign odors and effectively preserved from shock, excessive temperature variations and the action of light.
Optimal temperatures must be maintained when transporting shell eggs intended for human consumption (maximum + 15 ° C).
Article 19 :
Egg transporters must have thermal insulation. truck bodies must not have any bare wooden walls, including the floor which must be coated with a resistant, washable and easy to disinfect material. The walls and ceilings of the bodies must not be made of tarpaulin, even plasticized.
Title 4: Specific, hygienic and sanitary conditions and control procedures (CSHS) of poultry breeders and hatcheries.
Article 20 :
In application of the provisions of article 4 of law N ° 49-99 referred to above, the official health certificates attesting that establishments are free from certain contagious diseases or delivered by the veterinary service under the authority of the ministry in charge of agriculture.
The list of contagious diseases of poultry provided for in the second paragraph of article 4 of the above-mentioned law N ° 49-99 as well as the special measures to combat these diseases will be fixed by decree of the Minister of Agriculture.
Article 21 :
Any request for membership of the aforementioned CSHS will be written on special forms made available to interested breeders and breeders and should be sent to the local veterinary service under the authority of the Ministry of Agriculture.
This request must specify the breeding units for breeding and hatching which will be affected by this control and be accompanied by a copy of the authorization to exercise poultry breeding activities provided for in article 1 of breeding. poultry provided for in article 1 of the above-mentioned law N ° 49-99.
Article 22 :
Registration with the CSHS is subject to compliance with Moroccan standard N ° 08-6-301 entitled "Code of practice recommended in matters of hygiene for the design and operation of hatcheries and breeding farms", approved by the 'joint decree of the Minister of Industry, Trade and Telecommunications and the Minister of Agriculture, Rural Development N ° 1737-03 of September 12, 2003.
Article 23 :
For the self-checking provided for by the Moroccan standard referred to in article 22 above, samples are taken by the veterinary surgeon designated by the establishment concerned to be analyzed in one of the veterinary laboratories approved by the central veterinary authority.
Article 24 :
A technical visit of the units concerned by the CSHS must be carried out by a commission which will be designated for this purpose by the head of the local veterinary service and this within three weeks of the filing of the request.
At the end of this visit, the committee decides on whether or not to accept CSHS membership
In case of refusal, the reasons must be notified to the applicant within 15 days from the date of the said visit.
Article 25 :
With a view to qualifying the units concerned by the CSHS as "free units" for some or all of the diseases provided for in article 20 of this decree. the aforementioned commission must carry out two visits per year to ensure compliance with the provisions of this decree. This committee may also, if it considers it necessary, carry out additional visits and investigations.
Article 26 :
In view of the decision of the commission referred to in article 24 above and the favorable results of the laboratory analyzes referred to in article 23 above, the head of the local veterinary service issues the certificates relating to the health status of the farm or hatchery
.
Article 27 :
In the event that for any reason whatsoever, a breeding farm or hatchery does not meet the conditions required for membership of the CSHS or if the results of the analyzes referred to in article 23 of this decree prove to be no compliant, the corresponding certificate (s) would be withdrawn.
Title 5: Sanitary and hygienic requirements which poultry slaughterhouses must satisfy
Article 28 :
Without prejudice to the specific provisions for certain species of poultry which will be fixed by decree of the Minister responsible for agriculture, poultry slaughter establishments must have a sufficient separation between the clean sector and the contaminated sector and be fitted out so that is ensured, from the introduction of the animal living in the slaughterhouse to the exit of meat recognized as fit for human consumption, a continuous journey without the possibility of going back, without crossing or overlapping between live animals and meat and between meat and by-products or waste.
Article 29 :
the sanitary and hygienic design, equipment and operating requirements which slaughterhouses must meet will be fixed by order of the Minister of Agriculture.
Article 30 :
The head of the slaughter establishment is required to have a regular check of the general hygiene of the production conditions in his establishment, including microbiological checks. These controls must relate to tools, installations, machines and products at all stages of production.
To this end, it must set up a self-checking program, in accordance with the Moroccan standard NM 08.0.002 "HACCP-Requirements management system", approved by decree of the Minister of Industry, Commerce and Crafts N ° 386-03 of February 21, 2003.
The self-monitoring system implemented by the unit must be approved by the veterinary services reporting to the Minister responsible for agriculture.
Article 31 :
The person responsible for poultry slaughterhouses must keep a register to be kept for one year, making it possible to check:
The origin of animals;
The entry of animals and the exit of slaughter products (number, date, weight ...)
The checks carried out and their results
These data must be communicated, at their request, to the local veterinary services.
Title 6: Sanitary and hygienic requirements to be met by establishments for cutting, processing, freezing and packaging poultry meat.
Article 32 :
The establishments must be of sufficient size and fitted out so as to impose a continuous progression of the various operations, without crossing or overlapping circuits.
The sanitary and hygienic design, equipment and operating requirements that these establishments must meet, as well as the conditions for handling meat, will be set by order of the Minister of Agriculture.
The managers of these establishments must guarantee the safety of their products by taking all the necessary measures, in particular by setting up a self-checking program, in accordance with the Moroccan standard NM 08.0.002 referred to in article 30 of this decree.
Article 33 :
Establishments for cutting, processing, freezing and packaging poultry meat may only be supplied with meat and offal from authorized poultry slaughterhouses.
Article 34 :
Cut meat and offal must be packed and provided with a labeling device rendered unusable by the opening of the packaging. The packaging must be transparent and colorless, and meet the conditions laid down by the regulations in force. they cannot be reused for packaging meat.
They must bear in clearly visible and easily legible characters, the indications provided for by decree N ° 2-01-1016 of 22 labeling conditions for the presentation of foodstuffs.
Article 35 :
To indicate farming methods or a special production practice, with the exception of organic farming methods, the specific conditions of which will be set by order of the Minister of Agriculture, may only appear on the labeling , terms or brands defined in the notebooks or codes provided for in article 16 of the aforementioned Law No. 49-99 which will be approved by order of the Minister of Agriculture.
Article 36 :
Fresh cut meat, boned or not, must be transported in accordance with Decree No. 2-97-177 of 23 March 1999 on the transport of perishable foodstuffs.
From the exit of the cutting workshop to that of their delivery to the consumer, the meat cut from poultry must be kept continuously without interruption at a temperature between:
-0 ° C and + 3 ° C for refrigerated meats;
-at a temperature lower than or equal to -18 ° C for frozen meats.
During transport, meat from an authorized establishment is accompanied by a health certificate which includes:
The establishment's authorization number;
In the other, for frozen meats, the clear indication of the month and year of freezing;
The expiration date.
This document is kept by the receiving establishment for a minimum period of one year so that it can be presented, at their request, to the veterinary services.
Title 7: Sanitary and hygienic requirements for egg packaging or processing centers
Article 37 :
By conditioning center is meant any establishment authorized to condition and classify eggs by quality and weight category under the conditions set by this decree.
Egg processing center means any establishment authorized to produce ovo products and derived products in accordance with the conditions and requirements set by order of the Minister of Agriculture.
Article 38 :
In order for it to be authorized, an egg conditioning center within the meaning of the aforementioned Law No. 49-99 must meet the requirements which will be set by order of the Minister of Agriculture.
Article 39 :
Eggs intended for packaging must be stored in clean, dry rooms free of foreign odors.
Article 40 :
The eggs must be packaged in packages bearing a non-reusable label device once the package is opened, bearing the following particulars:
The name, business name and address of the company that packed the eggs;
The authorization number;
Indication of the packaging date in "day / month / year" form
Indication of refrigeration and storage method;
The number of eggs;
The date of minimum durability.
The indication of the recommended date of sale may appear on the packaging affixed by the operator.
By the recommended date of sale is meant an indication of the date by which the eggs should be offered for sale to consumers and after which there remains a reasonable period of storage at home, that date may be worded as follows "at preferably sell before ........ "or" recommended date of sale ............ "
Indication of any other date is not allowed.
Article 41 :
The labeling device affixed to the packaging must be of different colors depending on the distinction between the eggs packaged:
White in color for eggs intended for human consumption;
yellow for eggs intended for the food industry.
Title 8: Sanitary, hygienic and equipment requirements for the marketing of poultry meat.
Article 42 :
The premises for the sale of poultry meat must be established and open in a place free of odors, located away from any cause of pollution of whatever nature and likely to affect the hygiene of the premises and the healthiness of the meats which are prepared and sold there, they should only be established in districts supplied with electricity and drinking water and which are not subject to flooding.
The requirements which these sales premises must meet will be set by order of the Minister of Agriculture.
Article 43 :
Poultry meat offered for sale must come from authorized slaughterhouses, regularly monitored by the veterinary services.
Meats and organ meats must be kept free from contamination and removed from the action of the sun and any source of heat, they must constantly be kept at a temperature not exceeding + 4 ° C.
Article 44 :
To be marketed in accordance with the provisions of this decree, poultry carcasses must be presented for sale eviscerated without giblets, having undergone the total removal of the esophagus, trachea, thoracic viscera (heart and lungs) and abdominal muscles ( proventricule, gizzard, intestine, liver). of the head and legs cut at the hock joint.
Article 45 :
The owners of establishments and people handling meat and offal must observe the specific hygiene rules in paragraph 3 of the appendix to decree No. 2-98-917 of January 5, 1999 taken for the application of dahir No. 1 -75-291 of October 8, 1997 enacting measures relating to the health and qualitative inspection of live animals and animal or animal products.
Article 46 :
The Minister of Agriculture, Rural Development and Maritime Fisheries is responsible for the implementation of this decree which will be published in the official bulletin.
Done in Rabat, 14 kaada 1425 (December 27, 2004)
Driss Jettou
For countersigning: The Minister of Agriculture, Rural Development and Maritime Fisheries.
Mohand Laenser.