Non-Tariff Barriers

Non-Tariff Measure

NTM classification

P69: Export technical measures, n.e.s. 

Date when the measure came into force

06 April 1984 

Publication where the measure is specified

Statutory Instrument 111 of 1984 

Regulation where the measure is specified

Produce Export (Abattoir, Slaughter and Meat Hygiene) Regulations, 1984 (Statutory Instrument 111 of 1984) 

Country/Region applying the measure

Zimbabwe 

The rationale of the measure

Not specified in the regulations 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

Preparation of the offal and entrails
20. (1) Offal intended to be processed in an export establishment shall be derived from animals and poultry that have been slaughtered and dressed in the same establishmentand passed by a meat inspector as fit for human consumption.
(2) all offal shall be cleaned, processed and wrapped in rooms provided for the purpose, which are separated from each other and from other rooms in the establishment.
(3) No room or place shall be used for, or in connection with, the preparation, processing or packing of offal and entrails for human consumption, unless the room, method and equipment used are approved by the director.
(4) As soon as possible after preparation, processing and packing, all offal and entrails intended for export shall be chilled to a temperature not exceeding plus three degrees Celsius.
Cutting plants
22. (1) Any export establishment where animal carcasses are reduced in size to less than a quarter , or where carcasses are deboned, shall operate a cutting plant approved by the director for the purpose , and such cutting plant shall be under the direct supervision of a veterinary public health officer.
(2) No cutting plant shall handle a carcass from which meat and other products are intended for exports unless the carcass is of an animal, slaughtered in an export establishment, that has been passed by a meat inspector as fit for human consumption.
Packing materials
26, Material used for the packing wrapping or containing of carcasses, meat, offal, entrails or other products shall –
(a) No alter the organoleptic nature of the product; and
(b) Not be capable of transmitting substances harmful to human health; and
(c) Ensure effective protection of the contents during handling and transportation; and
(d) Be approved by the director; and
(e) Not be re-used unless it is made of non-corrodible materials which are easy to clean and have been cleaned and disinfected immediately prior to use; and
(f) Be stored and prepared for use in a separate room provided for the purpose which shall be kept clean and free from insects rodents or vermin.
Temperatures for storage
27. (1) carcasses and fresh meat intended for export shall be chilled immediately after post-mortem inspection and kept at a temperature not exceeding seven degrees Celsius, except that carcasses and fresh meat intended for export which have been frozen shall be stored at a temperature not exceeding minus twelve degrees Celsius.
(2) offal and other products intended for export shall be chilled immediately after post- mortem inspection and kept at a temperature not exceeding plus three degrees Celsius, except that offal and other products which have been frozen shall be kept at a temperature not exceeding minus twelve degrees Celsius.
Health markings
28. (1) The director shall specify the type of ink , the nature and deign of instruments and labels used to identify and mark carcasses, meat, offal or other products.
(2) Instruments and labels intended for marking the health and grading of carcasses, meat, offal or other products at an establishment shall be kept by a veterinary public health officer and only used under his direction.
Transport
29. (1) Vehicles or containers used for the transport of carcasses , meat of offal intended for export shall-
(a) have an impervious and non- corrodible lining resistant to fracture which cannot affect the organoleptic character of the product or render it harmful to human health ; and
(b) be totally enclosed to prevent contamination from dust , water, insects and vermin, and water- tight to prevent drainage of liquids; and
(c ) in the case of carcasses, sides or quarters not frozen or contained in hygienic packing , be equipped with non- corrodible fittings for hanging the meat so that it does not touch the floor ; and
(d ) be cleaned and disinfected prior to loading ; and
(e ) not be used for the transport of live animals or any product likely affect or contaminate fresh meat; and
(f ) be designed and equipped so that-
(i) In the case of chilled products , the temperature f any meat shall be maintained at not more than plus seven degrees Celsius and the temperature of any offal at not more than plus three degrees Celsius ; and
(ii) In the case of frozen products , the temperature of the meat shall be maintained at not more than minus twelve degrees Celsius.
(2) Before consignment of any carcass, meat, offal, or other products intended for export, a veterinary public health officer shall ensure that vehicles or containers and loading conditions meet the requirements of this section.
HEALTH AND HYGIENE
Health and hygiene requirements of personal
30. (1) no person shall work at an export establishment unless a medical practitioner examines him and –
(a) he is certified , on Form P.E. 7, to be fit for work and free from disease listed in the Third Schedule or other diseases or conditions as the director may specify by notice in Gazette; and
(b) having been so certified, has his certificate endorsed by a medical practitioner annually or at such tie a veterinary public health officer may prescribe.
(2) The management of every export establishment shall ensure that ll persons who are ill or injured receive adequate medical treatment, and a separate room shall be provided for this purpose.
(3) a person shall not be allowed to handle carcasses , meat, offal or other products if he is known or suspected to be suffering from a disease which is notifiable in terms of Public Health Act, in particular-
(a) typhoid, paratyphoid A or B, salmonellosis or any abdominal disorder accompanied by diarrhoea, vomiting or feverishness; or
(b) contagious tuberculosis ; or
(c ) septic sore throat or any other infection of the mouth, throat, ears and eyes ; or
(d ) any venereal disease ; or
(e ) any contagious skin disease ; or
Any infected hand , arm or face injury or skin condition or infected exposed part of the body , other than a clean wound which is covered by a clean waterproof dressing or glove.
(4) A person prevented from working in and export establishment because of illness or injury, in terms of subsection (3), shall not be permitted to return to work until authorised to do so by a medical officer.
(5) Adequate health records of all employees at an export establishment shall be kept by the management or licensee and shall be available for inspection by a veterinary public health officer when required.
(6) all persons working in an export establishment shall wear clean protective clothing, including head cover in, at all times appropriate to the type of work done.
(7) A Person who is engaged in the handling of a product which is likely to cause contamination to be transmitted to a carcass, meat, offal or sick animals, shall be denied access to areas and rooms where carcasses , meat or other products intended for human consumption are handled, processed or stored, unless he has cleaned and disinfected himself and has been provided with clean protective clothing.
(8) any person engaged in slaughtering animals or handling carcasses, meat, offal, or other products shall-
(a) wash and disinfect their hand several times during working day and each time work is resumed; and
(b) if he becomes contaminated , immediately wash and disinfect his hand and arms before resuming work.
(9) Smoking, spitting, eating or drinking shall not be permitted in work areas or store-rooms where carcasses, meat, offal or other products are handled .
(10) In every export establishment there shall be provided
(a) easily accessible water- closets, which shall not open directly onto any working area; and
(b) easily accessible hand washing facilities that shall not be hand –operated; and
(c ) easily accessible shower facilities , in such numbers approved by the director.
Cleaning and disinfection
31. (1) in rooms where carcasses , meat and offal are handled, processed or stored-
(a) all machinery, tables, conveyors and equipment shall-
(i) be so arranged and constructed so as to be easily cleaned; and
(ii) be kept clean, properly protected when not in use, and in a good state of repair;
and
(b) tables, knives, steels, conveyors and other equipment shall be thoroughly cleaned several times during the day or as prescribed by a veterinary public health officer, and an ample supply of hot water of at least eighty-two degrees Celsius shall be available at all times, as well as detergents and other materials suitable for the cleaning of such equipment; and
(c ) all knives, tables, stools and other equipment shall, after being cleaned , be exposed to hot water at a temperature of not less than eighty-two degrees Celsius; or be treated by another method specified by the director; and
(d ) walls, floors and any other surfaces too large to be immersed shall be subject to treatment by one or more of the following methods –
(i) high-pressure water at a temperature of not less than eighty-two degrees Celsius; or
(ii) cleaning with disinfectants, followed immediately by a boiling- water rinse;
and
(e ) any machinery, tables, equipment or other objects contaminated shall be disinfected immediately after such contamination.
(2) All detergents, cleaning agents and disinfectants used in export establishment shall not affect the wholesomeness or taste of carcasses, meat, offal or any other product and shall be approved for use by the director. 

Reference of the measure

Article 20 , 22, 26-31 

Measure also domestic

No 

Products affected by the measure.

Description

carcass, meat, offal, or other products and entrails 

Countries/Regions affected by the measure.

Description

All countries