| THE MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT ------- | SOCIALIST REPUBLIC OF VIET NAM Independence - Freedom – Happiness --------- |
| No. 61/2010/TT-BNNPTNT | Hanoi, October 25, 2010 |
CIRCULAR
ON VETERINARY HYGIENE CONDITIONS FOR POULTRY SLAUGHTERHOUSES
Pursuant to Animal Health Ordinance No. 18/ 2004/PL-UBTVQH, which was passed by the National Assembly Standing Committee on April 29, 2004;
Pursuant to Food Hygiene and Safety Ordinance No. 12/2003/PL-UBTVQH, which was passed by the National Assembly Standing Committee on July 26, 2003;
Pursuant to the Government's Decree No. 01/ 2008/ND-CP of January 3, 2008, defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural Development; and the Government's Decree No. 75/2009/ND-CP of September 10, 2009, amending Article 3 of the Government's Decree No. 01/2008/ND-CP;
Pursuant to the Government's Decree No. 163/2004/ND-CP of September 7,2004, detailing a number of articles of the Food Hygiene and Safety Ordinance;
Pursuant to the Government's Decree No. 33/ 2005/ND-CP of March 15, 2005, detailing a number of articles of the Animal Health Ordinance; and the Government's Decree No. 119/2008/ND-CP of November 28, 2008, amending and supplementing a number of articles of the Government's Decree No. 33/2005/ ND-CP;
The Ministry of Agriculture and Rural Development promulgates the circular on veterinary hygiene conditions for poultry slaughterhouses:
Chapter I
GENERAL PROVISIONS
Article 1. Scope of regulation
This Circular provides veterinary hygiene conditions for slaughterhouses killing poultry by the manual or semi-automatic method.
Article 2. Subjects of application
This Circular applies to domestic and overseas organizations and individuals engaged in poultry slaughter in Vietnam.
Article 3. Interpretation of terms
In this Circular, the terms below are construed as follows:
1. Equipment includes tools and machines used to slaughter, contain, cut and debone, and transport poultry and meat.
2. Cleaning means taking mechanical measures to remove inorganic and organic substances on equipment, tools, safety devices and workshops of slaughterhouses.
3. Sanitization means using physical and chemical agents to exterminate contaminating microorganisms on objects to be sanitized for food safety assurance.
4. Hygiene means conditions for workers, equipment, tools and workshops of slaughterhouses to ensure production in an appropriate environment and products' satisfaction of criteria of safety for users.
5. Production area includes the area for keeping poultry before slaughter and the slaughter area.
