MEAT
FOOD PRODUCTS ORDER, 1973
PREAMBLE
In
exercise of the powers conferred by section 3 of the Essential Commodities Act,
1955 (10 of 1955), the Central Government hereby makes the following order,
namely:-
Order - 1. Short title and commencement.
(1)
This order may be called the Meat Food
Products Order, 1973.
(2)
It shall come into force with effect
from the 15.07.1975.
Order - 2. Definitions.
In
this order, unless, the context otherwise requires
(a)
"animal" means an animal
belonging to any of the species specified below;-
(i)
Ovines;
(ii)
Caprines;
(iii)
Suillines;
(iv)
Bovines;
and
includes poultry [1][and
fish];
(b)
"carcass" means the dead
body or any part thereof including the viscera of any animal which has been
slaughtered;
(c)
"Committee" means the Meat
Food Products Advisory Committee constituted under clause 3;
(d)
"factory" means any premises
including the precincts thereof, wherein meat food products are manufactured or
packed for sale;
(e)
"licensee" means a
manufacturer to whom a licence is granted under this order;
(f)
[2]["licensing authority" means the Joint Secretary
to the Government of India in the Ministry of Food Processing Industry and
includes any other officer authorised by him in this behalf with the previous
approval of the Central Government;]
(g)
"local authority" means a
municipal council, committee, corporation, panchayat, notified area committee
or other authority entrusted with the regulation and licensing of slaughter
houses in any local area;
(h)
"Manufacturer" means a
person engaged in the business of manufacturing, packing, repacking,
relabelling meat food products meant for sale, but shall not include a person
who manufactures such products and serves on the spot for consumption in a
restaurant, hotel, boarding house, snack bar, eating house or any other similar
establishment;
(i)
"meat" means the flesh and
other edible parts of a carcass;
(j)
"meat food products" means
any article of food or any article intended for, or capable of, being used as a
food which is derived or prepared from meat by means of drying, curing,
smoking, cooking, seasoning, flavouring, [3][freezing]
or following a method of processing meat akin to any of the above methods, but
shall not include the following products unless the manufacturer himself
desires to be covered under the provisions of the said order, namely:-
(i)
Meat extracts, meat consommé and
stock, meat sauces and similar products not containing fragments of meat;
(ii)
Whole, broken or crushed bones, meat
peptones, animal gelatin, meat powder, pork-rind powder, blood plasma, dried
blood, dried blood plasma, cellular proteins, bone extracts and similar
products;
(iii)
Fats melted down from animal tissues;
(iv)
Stomachs, bladders and intestines,
clean and bleached, salted or dried;
(v)
Products containing fragments of meat,
but which contain a quantity of meat or meat product not exceeding ten percent
of the total weight of the final product;
(vi)
Patties, puffs, rolls, samosas,
cutlets, koftas, kababs, chops, tikkas and soups made from mutton, chicken,
goat meat, buffalo meat, beef and grilled chicken which are prepared for
immediate consumption, the ampoules of chicken essence, hot-dogs and hamburgers
prepared for immediate consumption which cannot be stored even under
refrigerated conditions;
[4][(vii) Chilled poultry,]
(k)
"Meat Food Products
Inspector" means an official veterinarian appointed by the licensing
authority and includes any officer of a local authority authorised to perform
the functions of the Meat Food Products Inspector under this Order;
(l)
"Schedule" means a Schedule
appended to this Order;
(m)
"Slaughter house" means the
building, premises or place which is licensed as a slaughter house by the local
authority for the slaughter of animals intended for human consumption.;
(n)
"year" means a calendar year
or part thereof;
Order - 3. Constitution of the Committee.
(1)
As soon as may be, after the
commencement of this Order and thereafter at an interval of every two years,
the Central Government shall, by Order, published in the Official Gazette,
constitute a Committee to be called Meat Food Products Advisory Committee which
shall [5][consist
of the Joint Secretary to the Government of India in the Ministry of Food
Processing Industries who shall be the Chairman] thereof and the following
members, namely:-
(a)
Animal Husbandry Commissioner,
Government of India or his nominee;
(b)
Director General of Health Services,
Government of India or his nominee;
[6][(c) Director, Indian Veterinary Research Institute,
Izzatnagar, Bareilly (Uttar Pradesh) or his nominee;]
(d) Executive
Director, Food and Nutrition Board, Department of Food, Government of India or
his nominee;
(e) Director,
Central Food Technological Research Institute, Mysore or his nominee;
(f) two officers of
the Department of Animal Husbandry or Veterinary Services of State Governments
to be nominated by the Central Government;
(g) two persons from
among the manufacturers to be nominated by the Central Government;
[7][(h) an Officer of the Ministry of Food Processing
Industries to be nominated by the licensing authority who shall act as the
Secretary of the Committee;]
(2)
A member of the Committee shall hold
office for the period for which the Committee has been constituted:
Provided
that a member may resign his office by notice in writing given to the Chairman
of the Committee.
(3)
If a vacancy occurs by death or
resignation, in the office of any member of the Committee, the vacancy so
caused shall be filled by nomination and any person so nominated to fill a
casual vacancy shall hold office only so long as the member in whose place he is
nominated would have held office.
(4)
The quorum for a meeting of the
Committee shall be five, but subject thereto, the Committee may act not
withstanding any vacancy in its membership.
(5)
The Committee may regulate its
proceedings in such manner as it thinks fit, but on any matter on which the
votes of the Committee are equally divided, the Chairman or the person
presiding at a meeting of the Committee shall have a second or casting vote.
[8][(6) The functions of the Committee shall be to aid and
advise the Ministry of Food Processing Industries in the Government of India on
all matters pertaining to meat food products industry.]
(7) The Central
Government may at any time, if it deems expedient in the public interest so to
do, by order, dissolve the Committee and there upon the Committee shall stand
dissolved and all persons nominated to the Committee shall cease to be members
thereof with effect from the date of the order:
Provided
that the Central Government shall take steps to reconstitute the Committee as
soon as possible in the manner provided in the sub-clause (1).
Order - 4. Licence.
(1)
No person shall carry on business as a
manufacturer except under and in accordance with the terms and conditions of a
licence granted to him under this Order.
(2)
Every application for the grant of a
licence shall be made in Form 'A 'set out in the First Schedule and shall be
accompanied by a treasury challan evidencing the payment of the fees as
specified in sub-clause (3).
(3)
For the purpose of this order, there
shall be three categories of manufacturers as specified in column (2) of the
Table below and the licence fee payable by each category of manufacturer shall
be specified in the corresponding entry in column (3) of the said Table:
[9][TABLE
|
SL. NO. |
Category of Manufacturer |
Licence Fee (Per annum) |
|
(1) |
(2) |
(3) |
|
I |
Category 'A' |
|
|
|
Manufacturer who makes meat food products exclusively from meat of
animal(s) slaughtered and dressed in his factory- |
|
|
|
(i) if the quantity of meat food products manufactured is more than 150
tons per annum. |
Rs. 5,000/- |
|
|
(ii) if the quantity of meat food products is less than 150 tons per
annum. |
Rs. 2,500/- |
|
II |
Category 'B' Manufacturer who makes meat food products exclusively from meat of
animal(s) slaughtered and dressed in a recognized slaughterhouse including a
slaughterhouse maintained by Category 'A' licencee- |
|
|
|
(i) if the quantity of meat food products manufactured is more than 150
tons per annum. |
Rs. 2,500/- |
|
|
(ii) if the quantity of meat food products manufactured is less than
150 tons per annum. |
Rs. 1,000/- |
|
III |
Category 'C' Manufacturer who makes meat food products exclusively from poultry
and/or pig meat at places where authorized slaughterhouses do not exist. Fish
products shall also be covered under this category. |
Rs. 1,000/-.] |
(4)
A licensing authority may either grant
or refuse to grant a licence;
Provided
that where a licence is refused, the licensing authority shall record a brief
statement of the reasons for such refusal and furnish a copy thereof to the
applicant
(5)
Where a licence is not granted to a
person under this clause, the fee paid by him shall be refunded to him.
(6)
A licence unless it is cancelled or
suspended shall be valid till the end of the year during which it is issued.
Order - 5. Renewal of licence.
(1)
An application for the renewal of a
licence issued under this Order shall be made at least sixty days before the expiry
of the licence.
(2)
Every application for the renewal of a
licence shall be made in Form 'A' set out in the First Schedule and shall be
accompanied by a treasury challan or a Bank draft evidencing the payment of the
licence fees as specified in sub-clause 3 of clause 4.
(3)
An application for the renewal of a
licence shall be disposed of before the date of expiry of the licence and if it
is not disposed of before that date, it shall be deemed to have been granted
for a further period of five years.
(4)
The licensee shall not manufacture
meat food products after the expiry of validity of licence until it is renewed.
On receipt of late application for renewal from the licensee, the licensing
authority if satisfied with the reasons for delay, may renew the licence after
charging the penalty at the rate of Rs.100 per month or part thereof.
(5)
Where a licence is lost, destroyed,
torn, defaced or mutilated, the licensee may apply for a duplicate copy of the
licence during the validity period and every such application shall be
accompanied with a fee of rupees one hundred. On receipt of an application the
licensing authority may grant a duplicate copy of the licence to the licensee.
(6)
The licensee shall present the licence
book whenever it is demanded by the licensing authority or any other officer
duly authorised by him for inspection.
Order - 6. Conditions of licence.
A
licence granted under this Order shall be in Form 'B' set out in the First
Schedule and shall be subject to such terms and conditions as the licensing
authority may impose.
Order - 7. Cancellation or suspension of licence.
(1)
The licensing authority may after
giving the licensee a reasonable opportunity of being heard, cancel or suspend
a licence or impose a fine not exceeding Rs.1000 on any one or more of the
following grounds namely:-
(a)
that there has been a breach of any of
the conditions subject to which the licence was granted;
(b)
that the licensee has contravened all
or any of the provisions of this Order;
(c)
that the licensee has failed to comply
with any order or direction issued under this order.
(2)
Where a licence is cancelled or
suspended under sub-clause (1), the licensing authority shall record a brief
statement of the reasons for such cancellation or suspension and furnish a copy
thereof to the licensee whose licence has been cancelled or suspended.
Order - 8. Appeal.
Any
person aggrieved by an order of the licensing authority under sub-clause (4) of
clause 4 or clause 7 may, within thirty days from the date of receipt of the
copy of the statement of the reasons for the refusal to grant the licence,
appeal to the Central Government for its decision.
Provided
that before passing an order rejecting the appeal, the Central Government shall
give a reasonable opportunity of being heard to the persons likely to be
affected by such order.
Order - 9. Requirements to be satisfied by the licensee.
(1)
No licensee shall manufacture any meat
food product except under and in accordance with the provisions of this Order.
(2)
Every licensee shall manufacture meat
food products in conformity with the sanitary and other requirements specified
in the Second Schedule.
(3)
Every licensee who slaughters animals
for the purpose of manufacturing meat food products shall confirm to the
hygienic and other requirements specified in the Third Schedule.
(4)
Every licensee shall, in regard to
packing, marking and labeling containers of food products comply with the
requirements specified in the Fourth Schedule.
(5)
Notwithstanding anything contained in
Sub-clauses (1), (2) and (3) the licensing authority may by order, published in
the Official Gazette, specify any additional requirements to be complied with
by a licensee and it shall be the duty of every licensee to confirm to the
additional requirements so specified.
Order - 10. Return.
Every
licensee shall, on or before the last day of every year, submit a return in
duplicate in Form 'C' set out in the First Schedule, to the licensing authority
in respect of each class of meat food products manufactured, sold or exported
by him during the year.
Order - 11. Prohibition as to sale, etc. by dealer etc.
No
person, who is a dealer, agent, broker or vendor of meat food products shall
sell or expose for sale or despatch or deliver any meat food products
manufactured in India, unless such meat food products are manufactured by a
licensee.
Order - 12. Power to issue directions.
The
licensing authority may issue such directions as it deems fir for the purpose
of giving effect to the provisions of this Order.
Order - 13. Manufacturer to be bound by directions or order.
Every
licensee to whom any direction or order is issued in pursuance of any
provisions of this order shall be bound to comply with such directions or order
and any failure on the part of the manufacturer to comply with such direction
or order shall be deemed to be contravention of the provisions of this order.
Order - 14. Powers of entry, search, seizure etc.
(1)
[10][The licensing authority or any officer in the Ministry of
Food Processing Industries authorized by him] in this behalf may with a view to
securing compliance with this order:-
(a)
require any person to give any
information in his possession with respect to the manufacture and disposal of
any meat food products manufactured by him:
(b)
enter upon and inspect the premises of
any licensee at any time with a view to satisfying himself that the
requirements of this order are being complied with and:
(i)
on giving a proper receipt, seize or
detain any meat food product manufactured, marked, packed or labelled or
suspected to be manufactured, marked, packed or labelled in contravention of
the provisions of this Order;
(ii)
seize or detain, on giving a proper
receipt, raw materials, documents, account books or other documents, evidence
connected with the manufacture of meat food products in respect of which he has
reason to believe that the contravention of this Order has taken place; and
proximity to such slaughter house;
(iii)
dispose of all meat food products or
raw materials so seized or detained as he deemed fit
(c)
inspect any books or other documents
of a licensee relating to the manufacture and disposal of meat food products;
(d)
collect from the licensee, free
of charge, on giving a proper receipt, or collect from any other person, on
payment, samples of meat food products, sold or intended or exposed for sale or
under despatch or delivered to any dealer, agent or broker for the purpose of
sale and cause such samples to be analysed in a laboratory selected for the
purpose by the licensing authority.
(e)
collect from the licensee, free of
charge on giving a proper receipt, samples of any meat food products or any
chemicals, dye or any other ingredients used for the preparation of such meat
food products from the premises of the licensee, in respect of which he has
reason to believe that a contravention of this Order has taken place; or
(f)
by an order in writing prohibit the
sale or manufacture of any meat food products in respect of which he has reason
to believe that a contravention of this Order has taken place.
(2)
No person shall refuse to furnish any
information which he is legally bound to furnish and which may be lawfully
demanded of him under the provisions of this Order or cancel, destroy, mutilate
or deface any book or other documents with a view to evading the provisions of
this Order.
(3)
The provisions of the code of Criminal
Procedure, 1973 (2 of 1974), relating to search and seizure shall, so far as
may be apply to searches and seizures under this clause.
Order - 15. Sanction of prosecution.
No
prosecution for contravention of any provisions of this order shall be
instituted without the previous sanction of the licensing authority.
THE FIRST SCHEDULE
(see clauses 4 (2)
and 5 (2))
Application
for licence/renewal of licence under the Meat Food Products Order, 1973
(1)
Name and address of the applicant.
2[1A.
Telephone number and Fax number]
(2)
Name of the managing director, director,
proprietor, partner etc.
(3)
Address of the factory, *
(4)
Source of raw material .
(a)
whether exclusively from animals slaughtered
in the factory premises.
(b)
whether purchased directly from approved
public slaughter houses.
(c)
from other sources.
(5)
Description of the meat food products which
the applicant wishes to manufacture
(6)
Installed capacity per shift of 8 hours.
(7)
Existing licence No. if any.
(8)
Total value of meat food products
manufactured during the previous year.
I/We hereby undertake to
comply with all the provisions of the Meat Food Products Order, 1973.
I/We append herewith a
treasury challan for Rs.-(Rupeesonly) in respect of the licence fee/renewal of
licence fee due according to the provisions of the Meat Food Products Order,
1973.
Place:
|
Date: |
Signature(s) of the Applicant(s) |
*A plan of the factory and a
list of equipment to be furnished alongwith this application, Any addition or
modification should be reported to the licensing authority within one month.
(See
Clause 6)
GOVERNMENT
OF INDIA
MINISTRY
OF FOOD PROCESSING INDUSTRIES
(Government
of India Emblem)
Licence under Meat Food
Products Order, 1973
Licence No.
MF.P.O.......................................
Category...........................................................
(1)
Name and address of the Licensee
(2)
Address of the factory.
(3)
[12][Source
of raw meat]
This licence is granted
under and subject to the provisions of the MEAT FOOD PRODUCTS ORDER, 1973.
Place :
Date :
(Licensing Authority)
(Designation
of Licensing Authority)
|
Validation and Renewal |
|||
|
Period of Validity |
Class of Meat Food Products authorised for manufacture |
Licence fee/renewal fee paid Rs:............/- (in words) |
Signature of the Licensing Authority] |
(See
Clause 10)
(1)
Name and address of the licensee.
(2)
Address of the factory.
(3)
M.F.P.O. Licence No.
(4)
Category.
|
Statement showing the quantities of meat food products
manufactured during the year 19-and value. |
|
Serial No. |
|
Name of the meat food product. |
|
Size of can or bottle |
|
Sale price per kilogram |
|
Quantity manufactured in Kilograms |
|
Value in rupees |
|
Quantity exported |
|
Ports of export |
|
Country to which exported |
|
Rate per kilogram c.i.f./f.o.b. |
|
Value |
|
Remarks |
Signature of the licensee
A register in the form given in the above table shall be
maintained by each licensee for inspection.
THE
SECOND SCHEDULE
(See
Clause 9(2))
Sanitary
and other requirements to be complied with by a licensee.
The factory of the licensee
shall, in the opinion of the licensing authority, be fit for manufacturing the
class or classes of meat food products for which the licence is granted to him.
The minimum sanitary requirements are given below:-
(1)
All parts of the factory shall always be kept
clean, adequately lighted and ventilated and shall be regularly cleaned,
disinfected and deodourised. The floorings shall be impervious and washed
daily. Lime washing, colour washing or painting as the case may be , shall be
done at least once in every twelve months. The floors, walls, ceilings,
partitions, parts, doors and other parts of all structures shall be of such
materials, construction and finish that they can be readily and thoroughly
cleaned.
(2)
Windows, doors and other openings suited to
screening shall be flyproof. All doors shall have strong springs so that they
may close automatically.
(3)
The ceiling or roof shall be of permanent
nature. The floor which should be impervious should be cemented, tiled or laid
in stone.
(4)
The premises shall be located in a sanitary
place.
(5)
All yards, outhouses, stores and all
approaches to the factory shall always be kept clean and in a sanitary
condition.
(6)
The factory shall be so constructed and
maintained as to permit hygienic production. All operations in connection with
the preparation or packing of meat food products shall be carried out under
strict hygienic conditions. No portion of the factory premises shall ever be
used for living or sleeping purposes unless it is separated from the factory by
a wall.
(7)
There shall be efficient drainage and
plumbing systems and all drains and gutters shall be properly and permanently
installed. There shall be adequate provision for the disposal of refuse.
(8)
The rooms and compartments where edible
products are handled shall be separate and distinct from the rooms and
compartments for inedible products. The equipment and the manufacturing area
approved for the manufacture of meat food products shall not be used for the
manufacture of any other products repugnant to the manufacturing of the meat
food products except under the condition given as under:-
If the licenced premises are
used for the manufacture of meat food products and non-meat food products there
shall be a gap of at least one month when the change is made from marine
products to meat food products and three days gap when the change is made from
fruits and vegetable products to meat food products. The premises shall be
cleaned thoroughly with disinfectants, one day in advance of production of meat
food products and the equipments shall be sterilised before use. *5
(9)
All factories shall have adequate cold
storage facilities.
(10)
The rooms and compartments in which any meat
food product is prepared or handled shall be free from dust and from odours
emanating from dressing rooms, toilet rooms, catch basins, hide cellars, casing
rooms and livestock pens.
(11)
Every practicable precaution shall be taken
to exclude flies, rats, mice and vermin from the factory. The use of poisons
for any purpose in rooms or compartments where any unpacked product is stored
or handled is forbidden. The use of approved bait poisons in hide cellars,
compartments where inedible products are stored, outhouses or similar buildings
containing canned products is, however, not forbidden.
(12)
Entry of dogs and cats is prohibited.
(13)
No vessel, container or other equipment, the
use of which is likely to cause metallic contamination injurious to health
shall be employed in the preparation, packing or storage of meat food products.
(Copper or brass vessels shall always be heavily tinned. No iron or galvanised
iron shall come in contact with meat food products).
(14)
Water used in the manufacture shall be
potable and, if required by the licensing authority, shall be got examined
chemically and bacteriologically by a recognised laboratory. The cost of such
analysis shall be borne by the manufacturer.
(15)
Wherever five or more employees of either sex
are employed, a sufficient number of latrines and wash basins for each sex as
specified below shall be provided.
|
No. of workers |
Number of latrines |
Number of wash basins |
|
|
|
|
|
Not exceeding 25 |
1 |
1 |
|
Exceeding 25 but not exceeding 49 |
2 |
2 |
|
Exceeding 50 but no texceeding 100 |
3 |
3 |
|
Exceeding 100 and above |
5 |
5 |
|
|
|
(16)
Whenever cooking is done on open fire,
chimneys shall be provided for removal of smoke and soot.
(17)
(1) No person suffering from infectious or
contagious diseases shall be allowed to work in the factory. Arrangements shall
be made to get the factory staff medically examined at such intervals as the
licensing authority deems fit, to ensure that they are free from infectious,
contagious and other diseases. A record of these examinations signed by a
registered medical practitioner shall be maintained for inspection.
(2) The factory staff shall
be inoculated against the enteric group of diseases * once a year and a
certificate thereof shall be kept for inspection. *7
(3) In case of an epidemic,
all workers should be inoculated or vaccinated.
(18)
The workers working in processing and
preparation shall be provided with proper aprons and headwears which shall be
clean. The management shall ensure that all workers are neat, clean and tidy.
(19)
Meat used for the preparation of meat food
products, if it is not slaughtered in the factory, shall be obtained only from
slaughter houses in which ante-mortem and post-mortem inspections have been
carried out in accordance with the rules prescribed in that connection and so
certified by the local authority. Such meat shall be transported from the
slaughter house to the factory under hygienic conditions and with adequate
precautions to ensure that no contamination or deterioration takes place during
the period between its procurement and the time of commencement of its
processing in the factory.
(20)
Consistent with the size of the factory and
volume and variety of meat food products manufactured, a laboratory shall be
provided, equipped and staffed with qualified and trained personnel. The
licensing authority shall accord approval of the laboratory after inspection.
THE
THIRD SCHEDULE
(See
Clause 9(3))
Hygienic
and other requirements to be complied with by a licensee who also slaughters
animals in his factory.
In addition to the
conditions prescribed in the Second Schedule, every manufacturer who slaughters
animals within the premises of his factory for the purpose of manufacturing meat
food products shall comply with the following requirements, namely:-
(1)
The slaughter house attached to the factory
shall have adequate separation between clean and dirty sections and shall be so
organized that from the introduction of a live animal into the slaughter house
up to the emergence of meat and offal classed as fit for human consumption,
there shall be a continuous forward movement without any possibility of
reversal, intersection or overlapping between the live animal and meat, and
between meat and bye -products or waste.
(2)
(1) The slaughter house shall have a
reception area of resting ground, lairage, slaughter hall, ancillary
accommodation and refrigeration room.
(2) The reception area or
resting ground shall have facilities for watering and examining animals before
they are sent to holding pens. Animals suspected of contagious or infectious
diseases shall be segregated and kept in separate pens which shall also be
provided with arrangements for watering and feeding. The resting ground must
have some overhead protective shelter.
(3) The lairage shall be
adequate in size for the number of animals to be laired.
(3)
Every factory shall make separate provision
in the slaughter hall for the slaughter of different species of animals and for
different methods of slaughter. After every type of operation the slaughter
house shall be cleaned and washed.
(4)
Every part of the internal surface of the
walls and every part of the floor and pavement of the slaughter house shall be
kept in good order and repair at all time, so as to prevent the absorption
therein of any blood or liquid refuse or filth which may be spilled or splashed
thereon or offensive or noxious matter which may be deposited therein or
brought into contact therewith. Every part of the internal surface above the
floor or pavement of such slaughter house shall be washed thoroughly with hot
lime wash within the first 10 days of March, June, September and December.
Every part of the floor or pavement of the slaughter house and every part of
the internal surface of every wall on which any blood or liquid refuse or filth
may have been spilt or splashed or with which any offensive or noxious matter
have been brought into contact during the process of slaughtering, dressing and
cutting, shall be thoroughly washed and cleaned with water and deodorant or
disinfectant within three hours after the completion of slaughter.
(5)
It may be ensured that dogs, cats or birds do
not have access to the slaughter hall. Open areas in the factory shall be
having covered by wire rope netting to prevent carrion birds from access to the
slaughter hall or the factory.
(6)
Suitable and sufficient facilities shall be
provided for the isolation of meat requiring further examination by the Meat
Food Products Inspector in a suitable laboratory within the premises of the
slaughter house.
(7)
The drainage system for blood shall either be
underground with facility for easy cleaning or a portable receptacle with lid.
(8)
Separate space shall be provided for stunning
(Wherever applicable), for blood and for dressing of the carcasses. The
slaughtering of an animal shall not be done in the sight of other animals. The
dressing of the carcass shall not be done on the floor.
(9)
Rooms and compartments in which animals are
slaughtered or any product is processed or prepared shall be kept sufficiently
free from steam, vapours and moisture so as to ensure clean operations. This
will also apply to overhead structures in those rooms and compartments.
(10)
Suitable and sufficient accommodation shall
be provided for segregation and storage of condemned meat.
(11)
Suitable and sufficient facilities shall be
provided for persons working in the slaughter house for changing their clothes
and cleaning their hands before entering rooms used for the preparation and
storage of meat.
(12)
Suitable and separate space shall be provided
for the storage of hides and skins. This room shall have a separate exit.
(13)
Whenever the dressed meat is not used up for
the preparation of meat food products and some portion has to be stored without
further immediate processing, such storage shall be in a room maintained at 3.5
degree Celsius to 10 degree Celsius.
(14)
All the floors in lairages, slaughter halls,
work rooms, hanging rooms shall be of impervious and non-slippery material.
(15)
Ceiling or roofs shall be so constructed and
finished to minimise condensation, mould development, flaking and accumulation
of dirt.
(16)
A constant supply of clean hot water may be
available in the slaughter hall during working hours.
(17)
The equipment and fittings in slaughter hall
except for chopping blocks, cutting boards and brooms, shall be of such
material and of such construction as to enable them to be kept clean. The
implements shall be of metal or other cleansable and durable material resistant
to corrosion.
(18)
Suitable and sufficient facilities shall be
provided in convenient places with in the slaughter house for the sterilisation
of wiping clothes, knives and other equipment used in the slaughter house.
(19)
Suitable and sufficient receptacles furnished
with comely fitted covers shall be provided for collection and removal of all
garbage filth and refuse from the slaughter house at convenient time to a place
away from the factory for disposal
(20)
All blood , manure, garbage, filth or other
refuse from any animal slaughtered and the hide, fat, viscera and offal there
from, shall be removed from the slaughter house within 8 hours after the
completion of the slaughtering and in such a manner and by such means as will
not cause nuisance at the premises or elsewhere. Every such vessel or
receptacle shall be thoroughly cleaned immediately after use and shall be kept
thoroughly clean when not in actual use.
(21)
The inner side of the skin shall not be
rubbed or caused to be rubbed upon the ground within any portion of the
slaughter hall. Hides and skins shall not be dragged within the slaughter hall.
No gut-scraping, tripe cleaning, manufacture or preparation of meat food
products, household washing or work of any nature other than is involved in the
slaughter and dressing of the carcass shall be permitted in any slaughter hall
except in the adjuncts to the slaughter hall intended for these products and
purposes.
(22)
Ante-mortem inspection
(1)
All animals shall be adequately rested before
slaughter and shall be subjected to ante-mortem examination and inspection well
in advance of the time of slaughter.
(2)
No animal which has been received into a
slaughter hall for the purpose of being slaughtered, shall be removed from the slaughter
hall before being slaughtered except with the written consent of the Meat Food
Products Inspector. An animal which, on inspection is found to be not fit for
slaughter, shall be marked as "suspect" and kept separately. Each
such animal shall be marked as "suspect" only by or under the
personal supervision of the Meat Food Products Inspector and the marking shall
not be removed or obliterated except by the Meat Food Products Inspector
himself.
(3)
An animal showing signs of any disease at the
time of ante-mortem inspection that would cause its carcass being ultimately
condemned on post-mortem shall be marked as "condemned" and rejected.
(4)
An animal declared as "suspect" on
ante-mortem inspection but which does not plainly show any disease or condition
that would cause its entire carcass to be condemned shall maintain its identity
as "suspect" until its carcass and all organs are finally inspected
by the Meat Food Products Inspector.
(5)
No animal in a febrile condition shall be
permitted for slaughter. No suspect animal shall be slaughtered until all other
animals intended for slaughter on the same day have been slaughtered. All
animals which, on ante-mortem inspection, show symptoms of railroad sickness,
parturient paresis, rabies, tetanus or any other communicable diseases shall be
marked as "condemned" and disposed of in accordance with the
provisions contained in sub paragraph (8) below.
(6)
Animals presented for slaughter and found in
a dying condition on the premises of a factory due to recent disease shall be
marked as "condemned" and disposed of as provided for
"condemned" animals.
(7)
Every animal which, upon examination, is
found to show symptoms of or is suspected of being diseased or animals declared
as "suspect" shall at once be removed for treatment to such special
pen and kept there for observation for such period as may be considered
necessary to ascertain whether the animal is diseased or not.
(8)
All animals declared as "condemned"
on ante-mortem inspection shall be marked as "condemned" and killed
if not already dead. Such carcasses shall not be taken into the factory to be
slaughtered or dressed, nor shall they be conveyed into any department of the
factory used for edible products, but shall be disposed of in the manner as
indicated in sub-paragraphs 12 to 15 of paragraph 24 for condemned carcasses.
(9)
During the inspection, the following points
should be noted and a record kept.
(a)
evidence of cruelty to animals by
over-trucking, over-driving or by other act;
(b)
disease symptoms which may affect the general
health of the animal or depreciate the meat;
(c)
presence of any contagious or infectious
disease or disease communicable to human beings through the consumption of meat
or such animals or symptoms which may suggest that such disease is developing;
and
(d)
species, sex, colour, age and body
temperature. In particular, (d) attention shall be paid to the following:-
(a)
conditions of nutrition especially
emaciation;
(b)
manner of standing and walking;
(c)
reaction to environment;
(d)
condition of hide, skin and hair;
(e)
digestive system (lips, mouth, anus,
rumination, quality of faeces and appetite);
(f)
Vulva, vagina and mammary glands; and
(g)
respiratory system (nasal openings and
respiration)
(23)
Humane Slaughter.
The following method of
slaughter shall be considered humane:-
(1)
All animals are rendered unconscious and
insensible to pain by a single blow, by stunning, by electric shock or by
chemical or other means before slaughter.
(2)
Pigs shall be rendered unconscious by
electric shock or by passing them through or holding them in carbon-dioxide
chamber before sticking. In the absence of facilities for those methods pigs
shall be stunned by a pistol of the captive bolt type.
(3)
Bovines shall be stunned by captive bolt
pistols so as to render them unconscious before they are slaughtered, shackled,
hoisted or otherwise cut.
(24)
Post-mortem inspection.-
(1)
A careful and detailed post-mortem
examination and inspection of the carcasses and parts thereof of all animals
slaughtered shall be made soon after slaughter. All organs and parts of the carcasses
and blood to be used in the preparation of meat food products shall be held in
such a manner as to preserve their identity till the completion of the
post-mortem inspection so that they can be identified in the event of the
carcasses being condemned.
(2)
Every carcass including all detached parts
and organs thereof which show evidence of any condition which will render the
meat or any part or organ unfit for human consumption and which for that
reasons may require subsequent inspection, shall be retained by the Meat Food
Products Inspector. The identity of such carcass including the detached parts
and organs thereof shall be maintained until the final inspection is completed.
Retained carcasses, detached parts and organs thereof shall be maintained until
the final inspection is completed. Retained carcasses, detached parts and
organs thereof shall in no case be washed, trimmed or mutilated in any manner
unless otherwise authorised by the Meat Food Products Inspector.
(3)
No air shall be blown by mouth into the tissues
of any carcass or part of a carcass.
(4)
Every carcass or part thereof which has been
found to be unfit for human consumption shall be marked by the Meat Food
Products Inspector as "Inspected and condemned".
(5)
All such condemned carcasses, parts and organs
thereof shall remain in the custody of the Meat Food Products Inspector pending
disposal at or before the close of the day on which they are marked
"Inspected and condemned" in accordance with sub-paragraphs (11),(12)
and (13) below.
(6)
Carcasses, parts and the organs thereof found
to be sound, wholesome, healthful and fit for human consumption shall be marked
as "Inspected and passed".
(7)
Carcasses found affected with anthrax before
evisceration shall not be eviscerated but condemned and disposed of immediately
in accordance with sub-paragraph (12) below. Any part of a carcass contaminated
with anthrax infected material through contact with soiled instruments or
otherwise shall be immediately condemned and disposed of as provided in
sub-paragraph (12) below.
(8)
The portion of the slaughtering department
including equipment, employees' boots and aprons, etc., contaminated by contact
with anthrax material shall be cleaned and thoroughly disinfected immediately.
(9)
When on inspection only a portion of a
carcass on account of slight bruises is decided to be condemned, either the
bruised portion shall be removed immediately and disposed of in accordance with
sub-paragraph (13) below or the carcass shall be retained and kept till such
time it is chilled and the bruised portion removed and disposed of as provided
above.
(10)
Post-mortem inspection shall be a detailed
one and shall cover all parts of the carcass, the viscera, lymph glands and all
organs and glands.
(11)
The post-mortem inspection shall be in
accordance with the general rules laid down for such inspection in public
slaughter houses under the control of local bodies besides special instructions
that may be issued from time to time by the licensing authority.
(12)
All condemned carcasses, organs or parts
thereof shall be completely destroyed in the presence of the Meat Food Products
Inspector by incineration or denatured, after being slashed freely with a
knife, with crude carbolic acid, cresylic disinfectant or any other prescribed
agent unless such carcasses, organs or parts thereof are sterilised for the
preparation of bone-cum-meat meal before leaving the slaughter house premises,
subject to sub-paragraph (13) below.
(13)
Carcasses, organs or parts thereof condemned
on account of anthrax shall be disposed of either by (i) complete incineration
or (ii) thorough denaturing with prescribed denaturant in the manner prescribed
in the foregoing paragraphs and also in accordance with the rules and
regulations prescribed by the local authority.
(14)
Destruction of condemned carcasses, organs or
parts thereof shall be carried out under the direct supervision of the Meat
Food Products Inspector.
(15)
If in the opinion of the Meat Food Products
Inspector a carcass, organ or part thereof is to be held back for further
detailed examination the carcass, organ or part concerned shall not be released
till the examination in detail is completed by the Meat Food Products Inspector
and it is declared thereafter by him as fit. When it is to be detained for
detailed examination, the carcass, organ or part thereof shall be marked as
"Held". If on subsequent inspection, the carcass, organ or part
thereof is found to be unwholesome and unfit for human food, the Meat Food
Products Inspector shall mark such a carcass, organ or part thereof as "condemned"
and shall dispose it as described in the foregoing paragraphs.
THE
FOURTH SCHEDULE
(See
Clause 9(4))
Requirements
to be complied with in regard to packing, marking, and labelling containers of
meat food products.
(1)
Meat food products shall be packed in such suitable
containers as are described below:-
(a)
All containers shall be securely packed and
sealed.
(b)
New sanitary top cans made from suitable kind
of tin plate shall be used. The cans shall be lacquered internally;
they shall be sealed
hermetically after filling. The lacquer used shall be sulphur resistant and
shall not be soluble in fat or brine.
(c)
Cans used for filling pork luncheon meat
shall be coated internally with edible gelatin, lard or lined with vegetable
parchment paper before being filled.
(d)
The exterior of the cans shall be free from
major dents, rust, perforations and seam distortions.
(e)
Cans shall be free from leaks.
(f)
Bottles and jars used for packing shall be
new and must be capable of being sealed hermetically.
(2)
Packing material shall be clean and should be
stored in a clean and sanitary manner to prevent contamination of the final
product.
(3)
Meat food products packed in hermetically
sealed containers shall be processed to withstand spoilage under commercial
conditions of storage and transport.
(4)
No water other than potable water shall be
used for cooking or cooling of any hermetically sealed container.
(5)
After processing, containers shall be handled
in such a manner as to avoid contamination of the product. Belts, runways and
other can conveying equipment shall be maintained in clean condition and good
repair.
(6)
Processed hermetically sealed containers
shall be inspected to exclude defective containers.
(7)
Every manufacturer shall provide adequate
facilities for the incubation of random samples of individual batches of
containers.
(8)
The manufacturer shall cause an appropriate
label to be securely affixed to each container after packing it with meat food
products derived from meat which has been previously inspected and passed.
(9)
Specimens of all labels shall first be got
approved by the licensing authority before use.
(10)
The following particulars shall be clearly
marked on the labels, namely:-*7
(a)
Name of the product;
(b)
Date of manufacture;
(c)
Net weight or volume of the contents at the
time of packing;
(d)
Name and address of the manufacturer;
(e)
Unauthorised use of words, picture etc.
showing imitation is prohibited;
(f)
Every package of meat food product which
contains mono-sodium glutamate shall bear the following label:
"THIS PACKAGE OF
-(PRODUCT NAME) CONTAINS MONO-SODIUM GLUTAMATE UNFIT FOR INFANTS BELOW 12
MONTHS".
(g)
Where any permitted preservative or colouring
agent other than natural colour is added, statement to the effect that it
contains permitted preservative or colouring agent other than natural colour:
(h)
Licence Number and Category of manufacturer
should be written prominently and distinctly;
(i)
The name of the product shall always be the
common name which shall clearly identify the article packed and be understood
by the consumer. In the case of products prepared by salting, smoking, drying,
cooking or the like, the process shall be so indicated on the label. Ambiguous
terms about the products which are not understood by the consumer shall not be
used. The list of ingredients shall appear as part of or in addition to the
name of the product in descending order of their composition by weight or
volume as the case may be:
(j)
No flavouring agent prohibited under the
Prevention of Food Adulteration Rules, 1955 shall be used. The words
"artificially flavoured" shall be written in capital letters where
any permitted flavours are used;
(k)
Terms which may bear some geographical
significance with reference to a locality other than that in which either the
factory is located or the product is manufactured shall appear on the label
only after being qualified by the word "style", "brand" or
"type" as the case may be;
(l)
Every trade name shall have the prior
approval of the licensing authority. No statement, word, picture or design may
convey a false impression or give a false indication of origin or quality shall
appear on the label."
(11)
(1) Requirements of the finished meat food
products;
(a)
Poisonous metals: No meat food product shall
contain any of the poisonous metals specified in column of the Table below in
excess of the quantity specified in the corresponding entry in column thereof
:-
|
Sl. No. |
Name of the poisonous metal |
Parts per million By weight |
|
1 |
2. |
3. |
|
1. |
Lead |
2.5 |
|
2. |
Copper |
20 |
|
3. |
Arsenic |
</EM> |
|
4. |
Tin |
250 |
|
5. |
Zinc |
50 |
(b)
Preservatives: No meat food product shall
contain any of the preservatives specified in column (2) of the Table below in
excess of the quantity specified in the corresponding entry in column (3)
thereof:
|
Sl. No. |
Name of the poisonous metal |
Parts per million By weight |
|
1 |
2. |
3. |
|
1. |
Sulphur dioxide |
450 |
|
2. |
Sodium and Potassium Nitrite (calculated as sodium
nitrite) |
200 |
|
3. |
Commercial Saltpetre (calculated as sodium
nitrite) |
500 |
(c)
Insecticides: No meat food product shall
contain any of the insecticides specified in column (2) of the Table below in
excess of the quantity specified in the corresponding entry in column (3)
thereof:
|
Sl No |
Name of insecticide |
Tolerance limit mg./kg. (ppm) |
|
|
|
|
|
1 |
Aldrin dieldrin |
0.20 |
|
2 |
D.D.T |
7.00 |
|
3 |
Fenitrothion |
0.03 |
|
4 |
Lindane |
2.0 |
|
5 |
Chlorfenvinphos |
0.2 |
|
6 |
Chlorpyrifos |
0.10 |
|
7 |
2, 4-D |
0.05 |
|
8 |
Ethion |
0.20 |
|
9 |
Monocrotophos |
0.02 |
|
10 |
Trichlorfon |
0.10 |
|
11 |
Carbendazim |
0.10 |
|
12 |
Benomyl |
0.10 |
|
13 |
Carbofuran |
0.10 |
|
14 |
Cypermethrin |
0.20 |
|
15 |
Edifenphos |
0.02 |
|
16 |
Fenthion |
2.00 |
|
17 |
Fenvalerate |
1.00 |
|
18 |
Phenthoate |
0.05 |
|
19 |
Phorate |
0.05 |
|
20. |
Pirimiphos-methyl |
0.05 |
(d)
Sequestering and buffering agents: No meat
food product shall contain Gluconodelta Lactone in excess of 5000 parts per
million by weight.
(e)
No meat food product shall contain
Mono-sodium Glutamate in excess 1 per cent by weight.
[13][(f)
The Prevention of Food Adulteration Act, 1954 (37 of 1954) standards shall be
adopted wherever applicable.]
[1] Inserted by SO1545(E) dated 27.10.2004.
[2] Substituted by SO452(E) dated19.03.2004 for the following
clause :-
"(f) "licensing
authority" means the Agricultural Marketing Adviser to the Government of
India and includes any other officer authorised by him in this behalf with the
previous approval of the Central Government;"
[4] Inserted by SO1545(E) dated 27.10.2004.
[5] Substituted by SO452(E) dated19.03.2004 for
the following words :-
"consist of the Agricultural
Marketing Adviser to the Government of India in the Department of Agriculture
who shall be the Chairman"
[6] Substituted by SO452(E) dated19.03.2004 for
the following clause :-
"(c) Director General of
Technical Development, Government of India or his nominee ;"
[7] Substituted by SO452(E) dated19.03.2004 for the following
clause :-
"(h) an officer of the
Directorate of Marketing and Inspection to be nominated by the licensing
authority who shall act as the Secretary of the Committee."
[8] Substituted by SO452(E) dated19.03.2004 for
the following sub paragraph :-
"(6) The functions of the
Committee shall be to aid and advise the Department of Agriculture in the
Government of India dealing with Animal Husbandry on any matter pertaining to
meat food products industry."
[9] Substituted by SO1545(E) dated 27.10.2004 for the
following table :-
|
I. Category 'A' Manufacturer who makes meat food
products exclusively from meat of animal(s) slaughtered and dressed in his
factory- |
||
|
Sl. No. |
Category of manufacturer |
licence fee (per annum) |
|
(i) |
If the quantity of meat food products
Manufactured is more than 150 tons per annum |
Rs.5,000/- |
|
(ii) |
If the quantity of meat food
products manufactured less than 150 tons per annum; |
Rs.2,500/ |
|
|
|
|
|
II. Category 'B' Manufacturer who makes meat food
products exclusively from meat of animal(s) slaughtered and dressed in a
recognised slaughter house and whose factory is situated close proximity to
such slaughter house- |
||
|
(i) |
If the quantity of meat food
products manufactured is more than 150 tons per annum; |
Rs.2,500/- |
|
(ii) |
If the quantity of meat food
products manufactured is less than 150 tons per annum |
Rs.1,000/- |
|
|
|
|
|
III.Category 'C' Manufacturer who makes meat food
products exclusively from poultry and/or pig meat at places where authorised
slaughter houses do not exist and the total quantity manufactured is less
than 30 tons the per annum. |
Rs.1,000/- |
|
[10] Substituted by SO452(E) dated19.03.2004 for
the following words:-
"(1) The licensing authority or
any officer not below the rank of Assistant Marketing Officer of the
Directorate of Marketing and Inspection authorised by him"
[11] Substituted by SO452(E) Dated 19.03.2004 for the Form B:-
"FORM 'B'
(see Clause 6)
Directorate of Marketing and
Inspection Government of India Emblem Licence under Meat Food Products Order,
1973
Licence No. M.F.P.O.-
Category??????????
1. Name and address of the Licensee.
2. Address of the factory.
This licence is granted under and is
subject to the provisions of the MEAT FOOD PRODUCTS ORDER,1973.
Place
Date:
(Licensing Authority)
Agricultural Marketing Adviser
To the Government of India.
Validation and Renewal
|
Period of Validity |
Class of Meat Food Products authorised for manufacture |
Licence fee/renewal fee paid Rs. (in words) |
Signature of the Licensing
Authority" |
|
|
|
|
[12] Inserted by SO1545(E) dated 27.10.2004.
[13] Inserted by SO1545(E) dated 27.10.2005.