国家商检局关于对出口瑞士禽肉免肉及其制品检验出证的通知 （国检检函〔1992〕29号　一九九二年一月二十九日）

国家商检局关于对出口瑞士禽肉免肉及其制品检验出证的通知

（国检检函〔1992〕2９号　一九九二年一月二十九日）

各直属商检局：

瑞士联邦兽医当局从我农业部编印的《家畜传染病月报》了解到，中国有许多省、市发生了鸡新城疫病。为此，瑞方致函我局：要求今后对瑞士出口禽肉与免肉须按瑞士兽医当局证书内容的有关规定进行检疫。请各局注意当地的疫情动态，并严格按附后的瑞士进口禽、兔肉及其产品的兽医证书内容检验出证。

附：瑞士进口禽、兔肉及其产品兽医卫生证书内容（英文本、中文稿）

附一：

兽医卫生证

出口国：

签证机关（官方兽医）：

1、产品来源

地址：

a、屠宰场：

b、分割场：

c、加工场：

d、冷藏库：

发货人名称和地址：

2、产品的目的地

收货人的名称和地址：

运输方式．．．．．．

3、产品鉴定：

肉（肉制品）名称．．．．．．（家畜种类）

产品的标记

包装的种类．．．．．．　　　唛头标记．．．．．．

包装件数．．．．．．　　　　净重．．．．．．

屠宰日期和生产日期．．．．．．

4、卫生情况：

（1）在屠宰场、分割场和加工车间以及冷库生产、分割、加工、储藏肉的过程中均在兽医人员监督下进行的。

（2）用于生产肉的家畜

a、在屠宰前或出生后已在出口国饲养停留三个月。

b、畜群至少在三个月内未发现粘液瘤病、兔热病、兔病毒性出血症（对于兔）和鸡瘟、鸡新城疫（对于禽）。　　　　　　　　

c、在畜群周围1０公里内至少3０天没有发生粘液瘤病、兔热病、兔病毒性出血症（对于兔）和鸡瘟、鸡新城疫（对于禽）。

（3）家畜禽在屠宰后经兽医检验，适合人类食用。

（4）肉在加工过程中仅用瑞士法律允许使用的配料和添加剂。

（５）运输方式和装载条件符合一般卫生要求。

地址：　　　　　　　　　　　　　日期：

官方印章　　　　　　　　　　　　官方兽医签字

附二：

88/86a　　　　　　　　　　　SWITZERLAND

Anfmal and public health Cortificate for the fmportation of meat and

meat products of rabbits and of poultry

Consifnor country:.....................................................

Issuing authority （official veterinarian）:.............................

.......................................................................

I. origin of product

Addresses of

a. the slaughterhouses............................................

b. the cutting plants.............................................

c. the processing plants..........................................

d. the cold stores................................................

Name and address of consignor:....................................

..................................................................

II. Destination of product

Name and address of consignee:....................................

..................................................................

Means of transport:...............................................

　　　　　　　　　　（Registration number of transporting vehicle）

III. Identification of product

Meat （meat product） of............................（animal species）

Designation of product:...........................................

Nature of packing:.................. Marks:.......................

Number of pieces or packages:............ Net weight:.............

Date of slaughter and of production:..............................

IV. Sanitary Information

1. The slaughterhouses, cutting and processing plants as well as the cold stores in which the meat was slaughtered, cut, processed and stored are under veterinary supervision.

2. The animals from which the meat derives - a. were kept in the country of export during three months prior to slaughter or since birth （resp. since hatching）; b. stem from herds where, for at least the preceding three months.

no case of myxomatosis, of tularaemia and of viral hemorrhagic disease （relates to rabbits） resp. of fowl plague and of Newcas- tle disease （relates to poultry） have been officially reported;c. stem from herds in their surroundings of 10 kms no cases of my- xomatosis and of tularaemia resp. of fowl plague and of Newcas- tle disease have been officially reported for at least 30 days.

3. The animals were subjected to a veterinary examination after slaughtering; their meat was declared fit for human consumption.

4. In the case of any processing of the meat, the only ingredients and additives used were those which are permitted under Swiss law.

5. The means of transportation and loading conditions are in accor- dance with general hygiene requirements.

Place:.........................Date:.............................. Official

stamp　　　　　　　　The offical veterinarian

（Signature）