(a) the implementation of relevant laws, regulations, rules and policies;
(two) the establishment of pig slaughterhouses (points) planning;
(three) responsible for the examination and approval of pig slaughterhouses (points);
(four) responsible for the supervision and management of pig slaughterhouses (points);
(five) responsible for or in conjunction with the relevant departments to investigate and deal with illegal acts.
The animal husbandry departments in each district are responsible for the specific management work. Article 5 The administrative department for industry and commerce shall, jointly with the animal husbandry department, do a good job in the management of pig slaughter, and its responsibilities are:
(a) the implementation of relevant laws, regulations, rules and policies;
(two) responsible for the approval and registration of pig slaughterhouses (points);
(three) to supervise and inspect the meat inspection of operators;
(four) responsible for or in conjunction with the relevant departments to investigate and deal with illegal acts.
Health, taxation, price, commerce, public security, environmental protection, urban management and other relevant departments, according to their respective responsibilities, cooperate with the competent authorities to do a good job in the management of pig slaughter. Sixth pig slaughterhouses (points) according to the planning, and according to the following provisions for approval:
(a) by the applicant units or individuals to the municipal animal husbandry department to submit a written application, with the consent of the environmental protection, planning and urban management departments to review, in line with the start-up conditions, approved by the animal husbandry department, and receive the "livestock and poultry and their products business hygiene license".
(2) Slaughtering operators shall obtain a "Health Inspection Certificate" after passing the physical examination by the health department.
(3) Apply for registration with the above-mentioned documents to the municipal administrative department for industry and commerce, issue a business license upon approval, and go through tax registration with the tax authorities.
It is forbidden to set up pig slaughterhouses (points) and engage in slaughtering and processing business without a license.
Slaughterhouses (points) approved by the animal husbandry, industry and commerce and health departments shall be verified once a year. Article 7 The establishment of a pig slaughterhouse (point) shall meet the following conditions:
(1) Having a fixed place and infrastructure suitable for the slaughter amount, including pen houses to be slaughtered, slaughter rooms, meat storage rooms, emergency slaughter rooms, pig isolation circles, sewage sedimentation tanks, quarantine rooms and dressing rooms for butchers. Slaughtering room and meat storage room shall not be less than 60 square meters, the ground and dado shall be made of impervious materials that are easy to wash, the height of the roof shall not be less than 2.5 meters, and there shall be water supply and drainage facilities;
(two) there are water sources and ventilation conditions that meet the hygiene standards;
(three) containers, utensils, disinfectants and instruments that meet the hygiene requirements, and establish the necessary sanitation and disinfection system;
(four) the slaughter room is equipped with a kitchen door that meets the requirements of fire prevention;
(5) Having special tools for transporting meat. Transport vehicles shall be packed with galvanized sheet and covered with cloth at the top and bottom;
(6) Having other business conditions. Eighth residential areas, water source protection areas and hospitals, schools, kindergartens, nurseries, food production or sales outlets, toxic and harmful factories or warehouses and other places shall not set up pig slaughterhouses (points). Article 9 Slaughtered pigs must undergo pre-slaughter quarantine and post-slaughter inspection. The meat that has passed the inspection shall be stamped with the "inspection" seal on both sides of the carcass. Operators must enter the market with inspection certificates and be verified by the administrative department for industry and commerce before they can sell.
No unit or individual may buy or sell dead pigs, or sell or process pork that has not been inspected or failed to pass the inspection. Tenth animal husbandry departments should quarantine slaughterhouses (points). The state-owned slaughterhouse is responsible for the quarantine and meat inspection of pigs purchased and slaughtered by itself, and accepts the supervision and inspection of the animal husbandry department. Imported pork inspection points set up by each district shall inspect imported pork and issue relevant certificates. Article 11 The epidemic situation and unqualified pork and its products found in quarantine shall be treated harmlessly in time by the animal husbandry department in accordance with relevant regulations, and the expenses shall be borne by the owner (goods). Twelfth pig slaughtering meat shall meet the following hygiene requirements:
(a) corpses and stolen goods shall not contain blood, hair, feces, wounds, lesions and harmful glands.
(2) The carcass shall be hung in a ventilated, cool and clean place, and shall not lean against the wall, fall to the ground or be polluted by toxic, harmful and smelly articles. Gastrointestinal organs and other organs shall be placed separately from meat, and shall not go ashore directly.
(3) Healthy pigs must be used to eat blood. Thirteenth pig slaughtering environment to strengthen management. Dirt is not allowed to be piled up at will, and cleaned up in time and transported to the designated place. Sewage must be discharged into the designated sewage pipeline or drainage ditch after sedimentation in the sedimentation tank. Fourteenth slaughterhouses (points) processing personnel should strengthen personal hygiene and labor protection, and should wear clean work clothes, shoes and hats when operating. Fifteenth in violation of the provisions, shall be punished according to the following provisions. If a crime is constituted, criminal responsibility shall be investigated according to law.
(a) in violation of the provisions of Article 6, paragraph 1 (a), paragraph 2 and Article 8, without obtaining the Hygiene License for Livestock and Poultry Products or setting up slaughterhouses (points) to process pigs and meat without authorization, the animal husbandry department shall ban them, confiscate the meat distributed, and impose a fine of 500 yuan to 5,000 yuan.
(two) in violation of the provisions of article seventh, the animal husbandry department in conjunction with the industrial and commercial departments shall give a warning to the operators and make improvements within a time limit; If it fails to improve within the time limit, it shall be ordered to suspend business for rectification, and a fine of 1 1,000 yuan or more 1 1,000 yuan or less shall be imposed, until the hygiene license and business license of livestock and poultry and their products are revoked.
(III) Whoever, in violation of the provisions of Article 9, paragraph 1 and Article 10, distributes meat without inspection marks and inspection certificates shall be fined 50% to 100% of the value of the meat by the animal husbandry department or the administrative department for industry and commerce, and ordered to make up the inspection and double the inspection fee.
(4) Units or individuals that, in violation of the provisions of the second paragraph of Article 9 of these Provisions, buy and sell dead pigs and sell meat that fails the processing inspection shall be confiscated by the animal husbandry department or the administrative department for industry and commerce, and a fine of 10000 yuan shall be imposed depending on the circumstances.
(five) in violation of the provisions of article eleventh, thirteenth and fourteenth, shall be punished by the relevant departments in accordance with the relevant provisions.