Forced slaughter: analysis of causes, organization and veterinary and sanitary examination of slaughter products. Slaughter and processing of carcasses. Determination of the specific mass or volume activity of food products with a radiometer

Growing cattle for meat for many private traders is good source income, because beef is in consistently high demand among the population. In most cases, livestock is slaughtered at slaughterhouses and meat processing plants, where optimal conditions. But there are those who prefer home slaughter, especially if the animal was fattened for their own consumption. The slaughter procedure requires certain knowledge, a firm hand and compliance with certain conditions, so nothing will work without thorough preparation.

According to sanitary standards, slaughter livestock without prior inspection veterinarian it is impossible to exclude the slightest risk of the spread of dangerous diseases. Even in ideal conditions keeping animals can become infected various infections- through the grass in the pasture, water, from other cows and so on.

Exists list of diseases in which the slaughter of cattle for meat is prohibited:

If these diseases are detected, there are two options - treatment and forced slaughter. The second option is used if the disease is advanced and cannot be treated. In case of forced slaughter, the carcass must be disposed of, and all processes are carried out only at a sanitary slaughterhouse and under the supervision of a veterinarian.

There are also reasons for the temporary limit on slaughter:

Slaughter technology

Depending on the method of killing, the slaughter of animals is industrial and domestic. In both cases, it is required proper preparation animal, which makes it easier to cut the carcass.

Preparatory stage

After examination by a veterinarian, adult cattle selected for slaughter are kept from 12 to 24 hours for starvation diet, young animals - at least 6 hours. Water is given without restrictions, stopping the supply a couple of hours before slaughter. As a result of this exposure, purification occurs digestive system, which greatly facilitates cutting and reduces the risk of meat contamination in case of accidental rupture of the intestines or stomach. With a longer exposure, the animals become exhausted, experience stress, and the loss of live weight is 3-4%. Dehydration also leads to weight loss, in addition, it makes skinning more difficult.

Next, the body is weighed or measured to calculate the live weight. During the preparatory procedures, the animals must not be frightened or beaten, because emotional condition affects the quality of the meat. AT stressful situations increased consumption in the body nutrients and reduced production of lactic acid, which is a natural preservative. As a result, the taste of meat is reduced, it looks less attractive and is worse stored.

Strong blows provoke the appearance of bruises under the skin, which makes it difficult to bleed the carcasses. Such bruises serve as a breeding ground for various microorganisms, therefore, after slaughter and skinning, they have to be carefully cleaned, and the cutting process is delayed.

home slaughter

To begin with, they prepare a place: it can be a spacious enclosed paddock or a flat area somewhere on the site, protected from the wind and dry. Can't have the rest around livestock. The ground is covered with clean straw or tarpaulin, boards, other material, a structure for hanging the carcass is installed from thick beams. If the slaughter is carried out indoors, a winch is fixed on the ceiling beam for hanging. Be sure to prepare containers for collecting intestines, blood, entrails, put tanks with clean water. AT winter time water should be heated to 30-40 degrees. For cutting and skinning the carcass, a strong large table or a wooden shield on stands is installed.

Stunning an animal. They stun cattle with one goal - to weaken the sensitivity of the animal, immobilize it so that nothing interferes further action. At home slaughter, for stunning, they use a blow to the frontal bone with a wooden hammer on long handle. The hammer must have a diameter of at least 10 cm and a convex striker. Metal and pointed tools should not be used, so as not to break the animal's skull. At right hit important centers of the brain are paralyzed, and the lungs and heart continue to work, which contributes to high-quality bleeding. unnecessarily swipe will lead to the accumulation of blood in the lungs and heart, too weak - only cause pain to the animal.

So, first, a strong rope is thrown over the horns and neck and tied to a crossbar or pole, fixing the head. Further, in the center of the frontal lobe, slightly above the eyes, a strong accurate blow is applied with a hammer. Usually this is enough to stun the animal for 2-3 minutes. This is one of the most crucial moments and the firmness of the hand and composure are very important here.

While the animal is unconscious, a sharp knife is taken and cut carotid artery. In the absence of experience, it is difficult to do this in one movement, so you can first dissect the skin, and then the artery itself and jugular vein. To drain the blood, the carcass must be hung by the hind legs so that the head does not touch the bedding. Below is a container for collecting blood. As a rule, blood in cattle drains for about 6-10 minutes, depending on the size of the animal.

It is possible to determine how correctly the slaughter is performed by the number collected blood. At a large cattle the volume of blood in the body is 7-8% of total weight, y small livestock- about 6%. Bleeding is of high quality if the blood output is at least half of this volume.

Upon completion of bleeding, the head is separated from the body and the opened esophagus is carefully bandaged. If this is not done, the contents of the esophagus may stain the meat during cutting. The carcass is removed and laid on its back on a wooden shield. To fix it in this position, small bars are placed on the sides.

Step 1. With a sharp knife, a longitudinal incision is made from the throat to the anus.

Step 2 Annular incisions are made above each hoof.

Step 3 Cut the skin into inside limbs from top to hooves.

Step 4 Prying the skin with hands, remove it from the front legs, then on the chest and neck, moving to the stomach and hind limbs.

Step 5 The skin is removed from the sides to the spine, if necessary, cutting with a knife, and pulled completely from the neck to the tail.

As a rule, the skin is removed without much effort, but this must be done with the utmost care. With careless execution, meat and fat cuts remain on the skin, and the carcass itself becomes contaminated with microorganisms. Of course, this reduces the presentation of the meat, worsens the quality of the skin and often provokes quick spoilage product.

The skinning of the head is performed separately: the ears are separated, a longitudinal incision is made in the frontal zone, the skin is removed from the forehead, cheeks and jaws, the back of the head is treated last.

Carcass section. To avoid spoilage of meat, it is necessary to start cutting no later than 40-45 minutes after slaughter. At this stage, it is very important to follow the order of extracting the entrails and sanitary regulations, because the microflora of the intestines and stomach, if it comes into contact with meat, will make it unsuitable for storage.

Step 1. The udder or genitals (in males) are separated first. The incisions are made very carefully so as not to pierce the intestines.

Step 2 Cut in the middle sternum carefully separate the esophagus and trachea.

Step 3. Making a longitudinal incision abdominal wall, the pubic fusion is cut with a hatchet.

Step 4 Separate the fatty layer from the stomach (omentum) and lower it into a container of cold water.

Step 5. The intestines are very carefully taken out, then the stomach and spleen, cutting with the edge of a knife.

Step 6 The heart, liver and lungs are cut out, after which the diaphragm and trachea are removed.

Step 7 Muscles are cut along the entire length of the spine and, with the help of a hatchet, the carcass is divided in half lengthwise. To spinal cord remained intact, cut not in the middle, but indented to the right by half a centimeter.

Step 8 Clean up: clean up blood clots, remnants of fat and diaphragm, bruising. The butchered carcasses are washed with clean water (25-30 ° C) and laid out to dry.

Slaughter without stun

Often, in private farms, slaughter is carried out without stunning the animal. To firmly fix it and protect yourself from injury, use a strong rope. They throw a rope over the head of the cow, like a bridle, wrap a loop around the sternum and pull the head to the chest. Next, they tie the hind legs, stretch the rope to the forelimbs and, pressing on the lower back, force the animal to lie on its side. After that, tighten the rope and cut blood vessels around the cow's neck.

With such a slaughter, bleeding can be carried out in horizontal position, But it is not in the best way affects the marketability of meat and its palatability. In addition, the killer must have great experience to immediately cut the jugular vein and reduce the suffering of the animal.

Industrial slaughter

Used in slaughterhouses to stun livestock various methods, but the most popular are pneumatic hammers and electric shocks. With the help of pneumatics, it is easy to adjust the impact force, moreover, such hammers are cheaper electrical devices, so owners of small slaughterhouses prefer to use them.

Large slaughterhouses are equipped with electrical stunning systems. Before slaughter, the skin on the back of the head is pierced with a special stack through which a current of a certain strength is supplied. It travels through the head and causes temporary loss of sensation.

Current voltage and duration of exposure are regulated depending on the age of the cattle.

Industrial slaughter is carried out as follows:

• after transportation, the cattle is sent to the paddock, where a veterinary examination is carried out;
• animals kept on a starvation diet are transferred to the slaughter shop and are tied to the conveyor in turn;
• the live weight of each individual is determined, after which they are stunned with current and the carotid artery is cut;

  

• the carcasses are pulled up over the conveyor, the heads and lower joints of the limbs are removed;
• pruning and skinning;

  

  The skin is removed from the cow (skinning)

  

• separate the udder and rectum;
• perform butchering and sawing of carcasses.

  

  

Industrial slaughterhouses are distinguished by the automation of basic processes and strict observance sanitary standards, unlike private slaughterhouses. After each new batch, conveyor lines and tools are treated with disinfectants, so the risks of meat infection are negligible.

Important nuances of slaughter

Examination of animals by a veterinarian allows you to identify diseases that have passed a certain stage of development, when characteristic symptoms appear. external signs. That is, the conclusion of a specialist after the examination is not yet a guarantee that the cattle are absolutely healthy. Therefore, during the cutting process, it is necessary to carefully examine internal organs and notice any unusual signs. You should immediately stop work and call a specialist if:

• there are spots, sores, purulent formations on the internal organs;
• gelatinous clots or tumors are observed;
• enlarged liver or spleen;
• the blood is almost black and does not clot.

Until the arrival of a veterinarian, the carcass itself, and the skin, and the separated organs must remain at the place of slaughter. If the specialist confirms the presence infectious disease, you should immediately dispose of the carcass and everything else, burn the litter, and carefully decontaminate the tools. Failure to follow these rules may result in serious consequences even to death.

If everything is fine, and no deviations have been identified, in order to sell the meat, it is still necessary to submit carcass samples for analysis in order to obtain a certificate from the veterinary and sanitary examination.

Video - Slaughter

In practical veterinary activities, there may be cases when forced slaughter of sick animals is allowed. It is resorted to when there is no hope for recovery, for example, when severe injuries ah, acute timponia, poisoning and other causes that threaten the life of the animal, as well as in cases requiring long-term, economically unjustified treatment. In some cases, the meat of animals killed under such conditions can be used for food purposes.

Special situations leading to the forced slaughter of animals require special veterinary and sanitary control of the good quality and safety of the resulting slaughter products.

Forced slaughter- this is the slaughter of animals that are threatened with death due to their illness or severe injuries, poisoning, etc.

Forced slaughter is understood as the deprivation of the life of a patient due to the inexpediency or inefficiency of his further treatment in order to prevent fallout. Forced slaughter at meat processing plants is carried out only at a sanitary slaughterhouse. Permission for forced slaughter is given by a veterinarian or paramedic, about which an act is drawn up.

Therefore, the main condition allowing forced slaughter is the disease of the animal. However, sending sick and suspicious animals from dysfunctional farms for slaughter in order to reduce the period of quarantine restrictions and eliminate the source of infection is not defined as “forced slaughter”, because such animals are not threatened with death.

Category forced slaughter do not include those cases when clinically healthy animals are sent for slaughter because of the threat of their death as a result of natural disasters (earthquakes, snow drifts, floods, etc.) or because they are unable to fatten, because these are not sick animals.

Permission for forced slaughter is given only by a veterinarian after he has examined a sick animal.

Forced slaughter of animals can be permitted if acutely contagious diseases and other conditions are excluded in which the slaughter of animals for meat for food purposes (as indicated in topic 2) is prohibited and there are no signs of agony. The state of agony is characterized by clouding of the cornea, the absence of a reflex to irritation and sharp decline cardiac activity, which is established by a veterinarian.

Forced slaughter of animals is carried out at sanitary slaughterhouses or at slaughter sites on farms. In the first case, issues are resolved more quickly and reliably. laboratory research slaughter products, there are conditions for better bleeding, cold storage and rational use meat.

An act signed by a veterinarian must be drawn up on the reasons for the forced slaughter of animals.

At the meat processing plant, animals are accepted for forced slaughter out of turn, ante-mortem holding is excluded. Veterinary and sanitary examination of meat and organs is carried out in accordance with the established (above) procedure.

Due to the fact that in diseases leading to the forced slaughter of animals, there is, as a rule, a sharp violation protective functions organism, and consequently, the possibility of secondary infections, according to the current vet. legislation, carcasses and organs of forcedly slaughtered animals, regardless of the reasons for slaughter, must be subjected to bacteriological examination.

During the veterinary examination of carcasses and organs of forced slaughter animals, in some cases it may be suspected that this meat and organs were obtained from animals slaughtered in a state of agony. The solution of this issue is based on the data of organoleptic and laboratory research.

Forced slaughter on the farm is permitted in exceptional cases when the animal is threatened with death and it is impossible to deliver it to the nearest meat processing plant.

In order to avoid the spread of infection, forced slaughter cannot be carried out in the premises where livestock is kept and on the production area of ​​the farm. A slaughter area must be equipped; after the end of the slaughter, a thorough mechanical cleaning and disinfection is carried out on the site.

Forced slaughter is carried out under the direct supervision of a veterinarian who, after conducting a veterinary and sanitary examination of carcasses and organs, organizes a mandatory bacteriological examination of meat in the local veterinary laboratory. Samples from carcasses and organs are sent to laboratories accompanied by a document indicating the type of animal, the date and reason for the forced slaughter, the time of sampling, and the purpose of the study.

Bacteriological studies exclude the presence of anthrax and salmonella pathogens, and if an animal is suspected of being poisoned, chemical and toxicological studies are additionally carried out for the content of pesticides. Until the results of the study, the meat is stored in the refrigerator.

With favorable results of laboratory tests, products of forced slaughter of animals with accompanying documents can be sent to meat processing enterprises.

Meat obtained from animals forcedly killed on the farm is taken to the meat processing plant in a dense moisture-proof container. The carcasses of forcedly slaughtered pigs must be delivered to meat processing plants with their heads not removed.

The meat of slaughtered sheep, pigs and calves must be delivered in whole carcasses, and beef meat - in whole carcasses or divided into half carcasses and quarters, which are labeled to establish their belonging to one carcass.

Such meat is accepted by meat processing plants only upon presentation of an act indicating the reasons for the forced slaughter of the animal, signed by the veterinarian of the farm, veterinary certificate f. No. 2 and the conclusion of the veterinary laboratory of bacteriological and radiometric control.

In what cases are slaughter animals not allowed to be slaughtered for food purposes?

Sanitary assessment and procedure for the use of animal carcasses and organs in infectious, parasitic and non-contagious diseases.

1. All carcasses and organs obtained from animals, sick anthrax, emphysematous carbuncle, rinderpest, camel distemper, rabies, tetanus, malignant edema, bradzot, ovine enterotoxisma, bluetongue and bluetongue ( blue tongue), African swine fever, tularemia, botulism, glanders, epizootic lymphangitis, melioidosis, myxomatosis and hemorrhagic disease of rabbits, avian influenza.

2. Carcasses and organs obtained from animals are subject to rejection and full technical disposal: a) killed in an agonal state, regardless of the reasons that caused it; b) in case of any infectious, invasive or non-contagious disease (other than those listed in paragraph I), accompanied by the presence of carcass wasting, and degenerative changes or not disappearing within 2 days. icteric staining in the muscles; c) if the meat smells of fish, urine, blubber, drugs or other odor unusual for meat that does not disappear during the cooking test, as well as signs of putrefactive decomposition; d) with a generalized form of tuberculosis, the detection of a pseudotuberculous process in the muscles of the carcass; with confluent hemorrhagic and gangrenous forms smallpox; in the septic process of necrobacteriosis; with leukemia with damage to the muscles, lymph nodes or serous integuments of the carcass; e) with trichinosis (fat is allowed to be melted); with cysticercosis (finnosis) of cattle and pigs, if more than three living or dead larvae are found per 40 cm 2 of the cut of the muscles of the head or heart and at least on one of the cuts of the muscles of the carcass; with cysticercosis (finnosis) of sheep, goats and deer, when 6 or more living or dead larvae are found per 40 cm 2 of the incision of the muscles of the head, heart and carcass; with pigmentation (melanosis, brown atrophy, hemochromatosis) with damage to internal organs, muscles and bones.

3. Organs and tissues with the presence of pathoanatomical changes are subject to rejection and technical disposal, and carcasses and organs without pathoanatomical changes are boiled for: salmonellosis, local (focal) form of tuberculosis, brucellosis, leptospirosis, Q fever, chlamydia (enzootic) abortion, malignant catarrhal fever in cattle, equine encephalomyelitis infectious diseases young animals (diplococcal septicemia, if bacteriosis, streptococcosis, dysentery of lambs and pigs, enzootic bronchopneumonia).

4. Depending on the results of a bacteriological examination of meat for contamination with salmonellosis and pathogenic coccal microflora, a sanitary assessment of slaughter products for malignant or complicated course of foot-and-mouth disease, swine fever, Aujeszky's disease erysipelas, pasteurellosis (hemorrhagic septicemia), white muscle disease with pathoanatomical changes in individual bodies or a small part of skeletal muscles, necrobacillosis with damage to several organs, leukemia with damage to individual lymph nodes or organs, but no changes in skeletal muscles, stachybotryotaxicosis, with mastitis, endometritis, parametritis, multiple abscesses in individual parenchymal organs:

a) if salmonella or pathogenic coccal microflora are found in meat or internal organs, the sanitary assessment of slaughter products for these diseases is carried out in the same way as indicated in paragraph 3;

b) with negative results bacteriological research for salmonella and pathogenic coccal microflora of carcasses and internal organs (without pathoanatomical changes) in these diseases, it is allowed to process them into boiled, boiled-smoked sausages and canned food. With erysipelas, pasteurellosis and listeriosis, carcasses can also be used for the manufacture of boiled-smoked brisket and loins, and with mastitis, endometritis and parametritis, they are released without restrictions.

5. Carcasses and organs (without pathoanatomical changes) of animals with benign foot-and-mouth disease, viral (transmissible) gastroenteritis of pigs, epidemic pneumonia of the lungs of cattle, infectious agalactia of sheep, infectious pleuropneumonia of goats, enzootic encephalomyelitis (Teschen's disease) and vesicular disease of pigs, as well as sheep and goats positively reacting to brucellosis.

6. Carcasses and organs are released (used) without restrictions after the culling of the affected organs and tissues in case of detection of tuberculous lesions in pigs in the form of calcified foci only in lymph nodes head or intestines, with pseudotuberculosis and paratuberculous enteritis with pathological changes in individual internal organs or their lymph nodes, with actinomycosis, infectious atrophic rhinitis of pigs, with a benign form of smallpox, necrobacteriosis with the presence of a local pathological process, as well as cattle and pigs that respond positively to brucellosis. After rejection or cleaning of organs and tissues with the presence of pathoanatomical changes of invasive etiology (echinococcosis, piroplasmosis, metastrongylosis, fascioliasis, dicroceliasis, lycthiocaulosis, lingvatulosis, onchocerciasis, coenurosis, gadfly larvae,

47. What are the veterinary - sanitary assessment and the procedure for the use of carcasses and organs for trichinosis.

Trichinosis. Anthropozoonotic acute and chronic disease of many species of mammals with a pronounced allergic nature caused by larvae and mature nematodes of the genus Trichinella. Sick pigs, wild boars, bears, badgers, dogs, cats, wolves, foxes, rodents, rats, many marine mammals of the Far North (beluga whales, walruses, seals), as well as humans. In pigs, trichinosis is registered in Belarus, Lithuania, Ukraine, in Russian Federation(Krasnoyarsk Territory, North Ossetia, Ryazan, Bryansk and other regions). Trichinosis in wild animals, dogs, cats and rodents is ubiquitous.

The resistance of muscle trichinella to various external influences is quite high. For the destruction of trichinella in meat, especially in thick pieces, a long heat treatment and bringing the temperature in the thickness of the pieces not lower than 8 () ° С. In meat stored at -17 to -27°C, Trichinella remain viable for 6 weeks. The ambassador and smoking of meat products do not neutralize Trichinella. Muscular Trichinella are able to secrete toxic substances with high thermal stability.

Veterinary and sanitary assessment and activities. If at least one trichinella is found in 24 sections, regardless of its viability, carcasses and offal that have muscle tissue, as well as the esophagus, rectum and impersonal meat products are sent for disposal.

The outer fat (lard) is removed, melted and incubated for 20-25 minutes at a temperature of 100 ° C.

internal fat released without restrictions. The intestines (except for the rectum) after the usual processing are released without restrictions. The skins of trichinosis pigs are carefully cleaned of muscle tissue and released without restrictions. Skinned muscle subject to recycling.

All cases of detection of trichinosis must be notified to veterinary and medical bodies areas where the infected animal came from.

In a farm where trichinosis is found in pigs, rodents are destroyed, stray cats and other alleged trichinella carriers. It is necessary to explain to the population everywhere about the danger of trichinosis, and hunters must be obliged to deliver meat samples from the wild carnivorous animals they have caught to the veterinarian (at the place of residence) for testing for trichinosis and taking preventive measures.

48. What are the veterinary - sanitary assessment and the procedure for the use of carcasses and organs for cysticircosis - finnosis.

Veterinary and sanitary assessment and activities. When cysticerci are found on incisions in the muscles of the head and heart, two parallel incisions are made neck muscles in the nuchal region, scapular-ulnar, dorsal, pelvic limbs and diaphragm. Sanitary assessment is carried out differentially, depending on the degree of damage.

If a 40 cm 2 incision of the muscles of the head or heart is found and at least one of the incisions of the muscles of the carcass has more than 3 living or dead cysticerci, the carcass, head and internal organs, except for the intestines, are sent for disposal. Internal and external fat is removed and sent to. remelting for food purposes.

Fat is allowed to be neutralized by freezing or salting. If no more than 3 living or dead cysticerci are found per 40 cm 2 of the incision of the muscles of the head or heart, and in the absence or presence of no more than 3 cysticerci on the remaining incisions of the above muscles of the carcass, the head and heart are disposed of, and the carcass and other organs, except for the intestines, are subjected to disinfection by one of the methods "Methods for the neutralization of conditionally suitable meat." Internal fat and lard are decontaminated in the same way as above. Minced sausages or minced canned food are made from meat disinfected by freezing or salting.

Decontaminated by-products are sent for industrial processing

Cysticercosis in cattle. An acute and chronic disease of cattle, including buffaloes, zebu, yaks, deer, and sometimes humans, caused by the larval stage of an unarmed tapeworm from the genus Taeniarhynchus (T. saginatus, T. hominis, T. contusa, etc.) .

Distributed everywhere, but more common in the republics of Central Asia, Transcaucasia, in the southern and eastern regions Siberia.

Bovis cysticerci are less resistant than porcine cysticerci. Heating up to 50 ° C is fatal for them. Sodium chloride with strong salted meat neutralizes them within 20 days.

Post mortem diagnostics. Chewing muscles, muscles of the heart, forearm, tongue and neck are most often affected in cattle, less often the muscles of the back of the body. With severe invasion, cysticerci are found in the lungs, liver, kidneys, spleen, brain, pancreas, lymph nodes, and adipose tissue. In calves, the heart is often affected.

Veterinary and sanitary assessment and activities. Sanitary assessment of slaughter products is carried out in the same way as for cysticercosis of pigs. When neutralizing a cysticercosis carcass, freezing beef changes the regime somewhat. The carcass, frozen to -12 C in the thickness of the muscles, is released without holding in the chamber. If the carcass is frozen to -6 ° C, then it is kept for 24 hours in a chamber at an air temperature of -9 ° C.

After disinfection by freezing, salting or boiling, the carcasses of cattle, pigs, sheep and deer are used for food purposes. weak infection with cysticerci(Finns). In cattle and pigs weak degree the lesion is characterized by the detection on an area of ​​40 cm 2 of the majority of incisions in the muscles of the carcass, chewing muscles and heart muscles up to 3 cysticerci (Finn), and in sheep and deer on the same muscle section area - up to 5 larvae.

49. What are the veterinary and sanitary assessment and the procedure for the use of carcasses and organs during forced slaughter.

To determine the correct health assessment slaughter products, it is necessary to exclude the slaughter of animals in an agonal or severe pathological condition. Recognition is achieved on the basis of a complex of indicators of organoleptic, bacteriological and, if necessary, biochemical research methods.

An act is drawn up on the reasons for the forced slaughter of an animal on the farm, which is signed by a veterinarian. This act and the conclusion of the veterinary laboratory on the results of a bacteriological examination of the carcass of a forcedly slaughtered animal, together with a veterinary certificate, must accompany the indicated carcass when it is delivered to the meat processing plant. In the case of establishing the slaughter of an animal in an agonal state or with a severe pathological process(poor bleeding of the carcass, weak reaction at the slaughter site, changes in the lymph nodes, the presence of microbial contamination of the carcass and organs, etc.) all slaughter products are sent for technical disposal. If, according to the results of the examination, bacteriological and biochemical studies, the meat is recognized as suitable for use in food, then, regardless of its quality, it is released only after boiling or is used at a meat processing plant for the manufacture of meat loaves or canned food "Goulash" and "Meat Pate".

The sale of meat from animals of forced slaughter in the markets is prohibited. The release of this meat and other slaughter products in raw form, including in the public catering network (canteens, etc.), without prior disinfection by boiling is also prohibited.

Notes:

1. Cases of forced slaughter do not include the slaughter of clinically healthy animals that are not fattenable to the required mass standards, lagging behind in growth and development, unproductive, barren, but having normal temperature body.

2. Cases of forced slaughter also do not include the slaughter of healthy animals that are threatened with death as a result of natural disaster(snow drifts on winter pastures, etc.), provided that the slaughter of such animals is carried out under the supervision of veterinary specialists in compliance with the Rules for the Veterinary Inspection of Slaughter Animals and the Veterinary and Sanitary Examination of Meat and meat products and confirmed by the relevant act.

3. The meat of animals killed by lightning, frozen, drowned, killed in a fire and from others random reasons, is regarded as cadaverous meat and is subject to technical disposal.

50.Characteristics of the document - veterinary certificate "Form No. 1".

51.Characteristics of the document - veterinary certificate "Form No. 2".

52.Characteristics of the document - veterinary certificate "Form No. 3".

53.Characteristics of the document - veterinary certificate "Form No. 4".

I. General provisions

1.1. These Rules establish the procedure for organizing work on the issuance of veterinary accompanying documents and are binding on officials authorized to execute and issue veterinary accompanying documents, legal entities any organizational and legal form and citizens engaged in maintenance, fishing; production of animals (including birds, fish (other hydrobionts), bees), as well as the production, procurement, processing, transportation, storage and sale of products of animal origin, feed and feed additives.

1.2. Veterinary accompanying documents characterizing the territorial and species origin, veterinary and sanitary condition of the accompanying cargo, the epizootic state of the place of its exit and allowing to identify the cargo, are issued for all types of animals, products of animal origin, feed and feed additives (hereinafter referred to as cargo) subject to procurement, transportation, processing, storage and sale.

1.3. The consignments specified in the list must be accompanied; veterinary certificates of forms NN 1, 2, 3 ( Applications NN 1 - 3)- when transporting goods outside the district (city) on the territory of the Russian Federation;

veterinary certificates form N 4 (Appendix N 4) - when transporting goods within the district (city);

veterinary certificates forms NN 5a, 5b, 5c, 5d, 5e, 5f, 5g, 5h, 5i, 5j, 5k (Appendices No. 5) - when exporting goods from the territory of the Russian Federation;

veterinary certificates of form N 6.1, 6.2 and 6.3 - when transporting goods imported into the Russian Federation through the territory of the Russian Federation from the place customs clearance to the place of destination, when they are redirected between the constituent entities of the Russian Federation, as well as in other established cases.

1.4. Veterinary accompanying documents are drawn up and issued by bodies and institutions that are part of the State veterinary service Russian Federation.

On farms, poultry farms and other organizations involved in breeding, fattening, keeping, slaughtering birds or animals, an act on the disposal of animals and birds (form SP-54) is useful.

FILES 2 files

In what cases is it issued

The document must be completed in the following cases:

• slaughter of animals of any of the accounting groups (it can be young animals, fattening heads or from the main herd);
• cutting birds or animals for any purpose (it must be forced);
• cases for various reasons;
• death from natural disasters.

If in fact these processes did not take place, then the paper cannot be filled out.

Important! To perform the usual culling of animals from the main herd (for fattening, sale, etc.) without cutting, another document is drawn up - an act of culling animals from the main herd.

The specificity of breeding cattle breeding and meat and dairy cattle breeding is that each animal must have its own identification number (in last resort- the number of the pen in which the animal is kept). Each bird must also be assigned a number in order to be able to draw up full reports.

About the act

The document was approved by Order No. 25 of the Ministry of Agriculture dated February 1, 2011. It also lists the basic rules for filling it out.

The act can be completed both in printed and electronic form.

But if the second option is chosen, then it is imperative to translate it into printed form at least once a month (or within a month after filling it out). The form has a code according to OKUD 0325054.

What is contained in the form of the act

The paper consists of an introductory part, which must indicate the name of the organization, the name of the farm or site, the sender or recipient, the form according to OKUD and OKPO, the date of compilation and signature.

Important! The date of actual disposal and the date of drawing up the act must be identical.

After the introductory part, there is a table. Each column contains its own information:

• a group of animals or a species of bird;
• breed, inventory number, if any, the name of the animal;
• age;
• fatness;
• total number of heads (or pieces);
• accounting code (the column is filled in by the accountant);
• reason for leaving;
• diagnosis (in case);
• Name of the employee responsible for the animal;
• signature of the responsible person.

Lines are filled sequentially, without gaps. If after filling out the document there are empty columns of the table, then they are crossed out.

At the end of the paper, one or more acts of culling animals from the main herd may be mentioned (if such work was carried out). These papers are attached to the act and supplement it.

After filling out the papers are placed in without fail signatures of a veterinarian, farm manager and livestock specialist.

If the disposal of pigs is issued, then the shepherd completes the list. If horned cattle, then gurtoprav. In any case, the person who is responsible for keeping the animal must sign.

Is this sample required?

AT old version The paper also indicated the address of the disposal of the animal. Then this document was also relevant during culling, transportation. Information was indicated on the addresses of the consignee in case of sale or cattle burial grounds in case of disposal of sick animals. But now, according to new legislative acts and orders, the document has lost its former specificity and is now used for a narrower purpose.

Also in 2013 came into force the federal law Russian Federation No. 402, according to which all forms of primary documents, in particular, in the field of accounting in agriculture, are not mandatory, but only recommendatory forms.

However, if the company wants to use documents of its own compilation, then their origin must be mentioned in the documents and accounting policies of the institution.

In addition, the generally accepted form is quite convenient and will not raise questions from regulatory organizations in the event of inspections.

Who is compiled

To fill out the document, a commission will be required (each of its members must put their signature). The commission should include the head of the farm, a veterinary technician or a veterinarian (in case of a case), a livestock specialist, as well as an employee responsible for keeping an outgoing animal (or bird).

How fatness is determined

The veterinarian present at the commission must determine the degree of fatness of the outgoing animal or bird. He can carry out visual inspection, and palpation (for example, ischial tuberosities, last ribs, dewlap of a cow, etc.). The degree of fatness of cattle can be:

• higher;
• average;
• below average;
• skinny.

It happens that special tools are used in the identification process. This is not forbidden.
If it is impossible to determine this item, it is possible to delete the entire column. Naturally, with the introduction of changes in the accounting policy of the company with justification.

Where does the act go after filling

If all members of the commission agree with the content of the act and put their signatures on it, then the paper goes (mandatory on the same day) for consideration to the farm management. Then, when the document is certified by the management, it is transferred to the accounting department. There, on the basis of the information received, entries are made on the accounts.

Note! If the disposal of the animal does not take place in planned, and due to negligence or other violation of the employee, then this act is also drawn up.

Then, on its basis, the accountant revaluates the retired poultry or livestock to the market price and enters the value into the employee's account and collects this amount from him in a legal manner.

Which documents can be attached

Usually, as a result of the slaughter or other disposal of animals and poultry, some product is obtained that is suitable for further use and has value (for example, feathers, meat products).

If it arrives at the warehouse of the same company where the process took place, then the storekeeper signs an invoice stating that material values came to him. This waybill must be attached to the act of disposal of animals (in the attached sample, it is located on the second sheet).

The act must be drawn up in at least 2 copies.

3.6.1. In case of forced slaughter of animals at a meat-packing plant, slaughterhouse, on the farm due to illness or for other reasons, life threatening animal, as well as in cases requiring long-term, economically unjustified treatment, the veterinary and sanitary examination of meat and other slaughter products is carried out in the same manner as specified in sections 1,,, of these Rules. In addition, it is mandatory to carry out a bacteriological and, if necessary, physico-chemical examination, as indicated in Section 10 of these Rules, but with a mandatory brew test to identify foreign odors not characteristic of meat.

Forced slaughter of animals is carried out only with the permission of a veterinarian (paramedic).

Ante-mortem exposure of animals delivered to the meat processing plant for forced slaughter is not carried out.

3.6.2. An act signed by a veterinarian must be drawn up on the reasons for the forced slaughter of animals on the farm. This act and the conclusion of the veterinary laboratory on the results of a bacteriological examination of the carcass of a forcedly slaughtered animal, together with a veterinary certificate, must accompany the specified carcass upon delivery to the meat processing plant, where it is repeatedly subjected to bacteriological examination.

In case of suspected poisoning of an animal with pesticides and other pesticides, it is necessary to have a conclusion from a veterinary laboratory on the results of meat testing for the presence of pesticides.

3.6.3. Transportation of meat of forcedly slaughtered animals from farms to meat industry enterprises must be carried out in compliance with the current veterinary and sanitary rules for the transportation of meat products.

3.6.4. In order to ensure the correct examination of the meat of forcedly slaughtered sheep, goats, pigs and calves, it must be delivered to the meat processing plant in whole carcasses, and the meat of cattle and camels - in whole carcasses, half carcasses and quarters and placed in a separate refrigerator compartment. Half carcasses and quarters are tagged to establish that they belong to the same carcass.

The carcasses of pigs forcedly killed on farms must be delivered to the meat processing plant with their heads not separated.

When delivering the meat of animals forcedly killed on farms to the meat processing plant, in salted form, each barrel must contain corned beef from one carcass.

Carcasses of animals forcedly slaughtered en route without a pre-slaughter veterinary examination, delivered to a meat processing plant without a veterinary certificate (certificate), a veterinary act on the reasons for forced slaughter and a conclusion of a veterinary laboratory on the results of a bacteriological examination, are prohibited to be accepted to the meat processing plant.

3.6.5. If, according to the results of the examination, bacteriological and physical and chemical research If, as indicated in section 10, meat and other products of forced slaughter are recognized as suitable for use in food, then they are sent for boiling, as well as for the manufacture of meat loaves or canned food "Goulash" and "Meat pate".

The release of this meat and other slaughter products in raw form, including in the public catering network (canteens, etc.), without prior disinfection by boiling is prohibited.

Note. The cases of forced slaughter do not include:

Slaughter of clinically healthy animals that are not fattenable to the required conditions, lagging behind in growth and development, unproductive, barren, but having a normal body temperature;

Slaughter of healthy animals that are threatened with death as a result of a natural disaster (snow drifts on winter pastures, etc.), as well as those injured before slaughter at a meat processing plant, slaughterhouse, slaughterhouse;

The forced slaughter of livestock at meat-packing plants is carried out only at the sanitary slaughterhouse.