Under the new regulations, effective August 1, 2008, hogs can only be slaughtered by certified processors. In order to become certified, processors must meet national standards regarding abattoir facilities and equipment, water quality, environmental protection and inspection and quarantine.
Certified facilities must have an animal epidemic prevention certificate, and separate equipment and areas for pollution-free treatment of ill hogs. In addition, abattoir technicians must have legal health certificates and inspectors must pass a pork product quality inspection examination.
Those processors that do not currently meet the new regulations must either become compliant or cease processing pork, with certain exceptions for farmers in remote and rural areas. The new regulations also prevent local governments from restricting the sale of hog products from quarantined and certified facilities outside of the local market. Related website
â€¢ PR Newswire
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