Occupational Safety Training Document for Fresh Meat Processing Industry

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The materials for the occupational safety training course for the fresh meat production industry help workers equip themselves with safety knowledge and prevent hazards during fresh meat processing.

FOREWORD

The livestock industry in Vietnam is an important component of Vietnamese agriculture as well as a key factor in the Vietnamese economy. The state of livestock farming in Vietnam reflects the reality of animal husbandry, use, exploitation, processing, and consumption of animal products (farmed animals) and the related market situation in Vietnam. Vietnam’s livestock industry has a long history and has made a significant contribution to the economic structure, poverty reduction, and livelihoods for many years. Currently, in line with the trend of a transitioning economy, Vietnam’s livestock industry is also taking new steps and has achieved certain results.

However, occupational safety and health in Vietnam’s livestock industry are currently not given enough attention and are not implemented systematically, leading to many risks. According to the Ministry of Agriculture & Rural Development, 2019 was a year of many difficulties for the livestock industry in general and pig farming in particular, due to heavy losses from African swine fever. Pork production decreased sharply, leading to a nearly 4% decrease in the total live weight output of all types of meat compared to 2018. The proportion of different types of meat production changed significantly compared to 2018 when the epidemic occurred. In 2019, the proportion of pork and poultry meat was 65.6% and 25.5% respectively of the total live weight output. The poultry flock developed well, with production reaching 1.3 million tons, an increase of 15%; beef production was estimated at 0.35 million tons, an increase of 4.4%; fresh milk production reached 1.03 million tons, an increase of 10% (clearly showing a trend of structural change in quality; the proportion of crossbred cows increased to 64.7%, the dairy herd increased to 367 thousand heads); egg production was estimated at 13.0 billion, an increase of 12%; compared to 2018.

According to information from the Department of Animal Health as of December 19, 2019:

• Avian Influenza: The country has 01 outbreak of H5N6 Avian Influenza in Tuyen Quang province and 01 outbreak of H5N1 Avian Influenza in Vinh Long province that have not passed the 21-day period.
• Foot-and-Mouth Disease: Currently, the country has 86 FMD outbreaks in 86 communes of 32 districts in 12 provinces: Lang Son, Bac Kan, Ha Tinh, Quang Tri, Quang Binh, Nghe An, Tra Vinh, Vinh Long, Quang Ninh, Cao Bang, Son La, and Ben Tre that have not passed the 21-day period; the total number of affected cattle and buffalo is 2,035.
• African Swine Fever (ASF): Cumulatively from the beginning of February 2019 to December 19, 2019, ASF has occurred in 8,527 communes of 667 districts in 63 provinces and cities, with a total of 5,957,857 culled pigs with a total weight of 340,823 tons; of which:
  • There are 2,445 communes in 472 districts of 61 provinces and cities with a total of 1,774,538 culled pigs that have not passed the 30-day period.
  • There are 6,082 communes in 412 districts of 56 provinces and cities with a total of 4,183,319 culled pigs that have passed the 30-day period. Currently, Hung Yen province (epidemic-free) and Hai Duong province have 100% of communes that have passed the 30-day period; 22 provinces and cities have over 85% of communes that have passed the 30-day period, including: Lang Son, Thai Binh, Bac Giang, Bac Ninh, Quang Ninh, Cao Bang, Hai Phong, An Giang, Can Tho City, Gia Lai, Binh Phuoc, Ho Chi Minh City, Thai Nguyen, Dong Nai, Binh Duong, Hau Giang, Tay Ninh, Hanoi City, Long An, Bac Kan, Son La, and Dien Bien.
  • There are 599 communes in 249 districts of 47 provinces and cities where the disease had passed the 30-day period but later re-emerged.

To ensure safety in the process of livestock farming, fresh meat production, and animal disposal in the livestock industry, Nam Viet Safety Training and Environmental Monitoring Co., Ltd. proudly presents the document “Safety in Livestock Farming, Fresh Meat Production, and Animal Disposal” prepared by a team of authors.

During the compilation process, errors are unavoidable. We welcome your feedback and suggestions to make this document more complete.

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CHAPTER 1: OVERVIEW OF LIVESTOCK FARMING, FRESH MEAT PRODUCTION, AND ANIMAL DISPOSAL

1. Advantages

• Vietnam is an agricultural country with a developing economy. Therefore, besides cultivation, livestock farming plays an extremely important role. Moreover, with ¾ of its territory being hills and mountains, the natural food source is abundant. Feed sources are well-secured, such as: food crops, grasslands, by-products from the fisheries industry, processed industrial feed, etc.
• Breeding and veterinary services have made much progress and are widely developed.
• Farmers have experience in animal husbandry…
• The domestic consumer market is large with diverse needs, creating conditions for local supply and demand.
• Market-opening policies are actively promoted, for both domestic and import-export markets, thus creating opportunities to learn from other countries in the field of livestock and poultry business.

2. Challenges

• The management, scientific, and technical levels of those involved in the livestock business are generally low (except for large production facilities and state-owned enterprises), so production and business often follow trends, are not scientific, and forecasts are often inaccurate, leading to low efficiency in many establishments.
• Poultry production is on a small scale, product quality is not high, fresh meat processing is not centralized, production costs are high, and economic efficiency is low, making it difficult to compete.
• A hierarchical breeding system for animals, especially livestock and poultry, has not been established, so there is no proactive supply of good breeds for livestock facilities. Many foreign animal breeds have been imported, but only at the grandparent and parent stock levels, so further imports are necessary, and there is no proactive control over good breeds in the production and business process.

li>Animal feed costs are high because raw materials such as corn, soybeans, fishmeal, premixes, and other supplements must be imported.

• There are few centralized fresh poultry meat production facilities; many facilities are not proactive with raw materials, and most fresh meat production is scattered and self-sufficient.
• Disease prevention and control are difficult; many areas have disease outbreaks causing significant losses, and recurrent flu epidemics are a major threat to the livestock industry.
• Food safety and hygiene still have many shortcomings, are not fully controlled, and product inspection is difficult, especially in live poultry markets.
• Producers of breeds, feed, and veterinary drugs have not paid adequate attention, not realizing that this is a very important existing relationship (coexistence and development, and vice versa).

3. Relevant Legal Documents

• Law on Animal Husbandry No. 32/2018/QH14 dated November 19, 2018, effective from January 1, 2020;
• Circular No. 09/2016/TT-BNNPTNT – Circular regulating the control of fresh meat production and veterinary hygiene inspection;
• Circular No. 07/2016/TT-BNNPTNT dated May 31, 2016, of the Ministry of Agriculture and Rural Development on prevention and control of terrestrial animal diseases;
• Decree No. 13/2020/NĐ-CP dated January 21, 2020, detailing the Law on Animal Husbandry.
• Circular No. 09/2016/TT-BNNPTNT dated June 1, 2016, of the Minister of Agriculture and Rural Development regulating the control of fresh meat production and veterinary hygiene inspection.
• QCVN 01 – 99:2012/BNNPTNT National technical regulation on veterinary hygiene conditions for quarantine areas for animals and animal products.

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CHAPTER 2: SAFETY HAZARDS

I. HAZARDS IN LIVESTOCK FARMING

1. Epidemics and Their Spread

• During livestock farming, if technical measures are not prioritized, epidemics and the risk of their spread are always potential dangers for farm owners, causing serious consequences.
• According to the Department of Animal Health, from the beginning of 2020 to date, the country has experienced 66 outbreaks of H5N1 and H5N6 influenza viruses in 23 provinces and cities; the number of culled poultry is nearly
• birds, accounting for 0.39% of the country’s total poultry population (nearly 500 million birds).
• In 2020, the country had 1,008 African swine fever outbreaks; including 531 outbreaks from the end of 2019, 27 new outbreaks, and 450 recurring outbreaks in 44 provinces and cities, forcing the culling of 43,150 pigs (equivalent to about 2,157 tons). Currently, the country has 199 communes in 72 districts of 19 provinces and cities with African swine fever outbreaks that have not passed the 21-day period. 98% of the country’s communes have been declared epidemic-free, ensuring conditions for pig restocking and herd expansion.
• With foot-and-mouth disease, in 2020, the country experienced 138 type O outbreaks in 18 provinces and cities; the number of sick livestock was 5,114. The number of dead and culled livestock was 122, a decrease of nearly 3 times compared to
• The outbreaks mainly occurred in livestock herds that had not been vaccinated against foot-and-mouth disease. The risk of foot-and-mouth disease continuing to arise and spread in the near future is very high, especially for unvaccinated livestock herds.

• Therefore, it is necessary to prevent various livestock diseases, especially in places where no outbreaks have occurred, by proactively preventing and controlling diseases with the motto “prevention is like fighting a fire” and ensuring sustainable agricultural development. Strengthen the direction and supervision of diseases in livestock and poultry herds down to the village, hamlet, and household levels to detect early, apply decisive and synchronous disease prevention and control measures, and extinguish outbreaks immediately when they are still small, preventing them from spreading widely and causing multiple concurrent epidemics.
• In addition, it is necessary to proactively and timely supply various vaccines, disinfectants, and materials for animal disease prevention and control. Strengthen quarantine inspection for transportation, control fresh meat production, and veterinary hygiene inspection, especially for essential food shipments during the current period.

2. Environmental Pollution

The development of livestock farming is gradually bringing economic benefits to many localities. According to statistics from the Ministry of Agriculture and Rural Development on animal husbandry, the country currently has about 12 million households engaged in livestock farming and 23,500 concentrated livestock farms. The most common forms are pig farming (about 4 million households) and poultry farming (nearly 8 million households), with a total flock of about 362 million poultry, 29 million pigs, and 8 million cattle. Each year, the amount of waste released into the environment from livestock farming is enormous – about 84.5 million tons/year, of which only about 20% is used effectively (for biogas, composting, worm farming, fish feed, etc.), while the remaining 80% of livestock waste is wasted. Moreover, because farm owners do not properly implement the commitments in their approved environmental impact assessment reports, especially wastewater treatment facilities, and because management units are lax in supervising the construction and operation of livestock facilities, this has left many consequences for the environment.

• Heavy metal sources causing environmental pollution
  • Heavy metals that cause environmental pollution can come from many sources such as: Industrial waste, livestock waste, fertilizers, agrochemicals… Among them, the addition of zinc to industrial feed for livestock to prevent disease and increase digestibility is also considered a factor causing heavy metal pollution to the environment that needs attention. According to Mr. Huynh Thanh Hung (Faculty of Agronomy – University of Agriculture and Forestry, Ho Chi Minh City): Most vegetable growers use manure (from pigs, chickens), while these animals are fed with compound feed. This type of feed contains many macro and micro minerals. The heavy metal content in the manure of these animals will enter the vegetable soil and remain in agricultural products, especially for leafy vegetables such as sweet cabbage, green cabbage, and lettuce.
  • A survey to assess heavy metal pollution caused by livestock manure in the UK showed that the amount of zinc released from animal manure causing environmental pollution accounted for 35% compared to other factors causing heavy metal pollution.

• The issue of NH3 emissions into the air from livestock farming
  • Ammonia (NH₃) in the air primarily comes from the decomposition and evaporation of animal waste. Agricultural activities (livestock farming, fertilizer use) have been identified as major sources of NH₃ emissions into the environment. The number of livestock has been increasing significantly, as has the emission of NH₃ from nitrogen fertilizers. The sharpest increase is caused by pigs and poultry. In livestock activities, NH₃ emissions into the environment primarily come from barns, open feedlots, manure processing and storage, and fertilizer application on land.
  • Nitrogen is excreted in the form of urea (mammals) or uric acid (birds) and NH₃, organic nitrogen in feces and urine of livestock. The enzyme urease is needed to convert urea or uric acid into NH₃. This conversion happens very quickly, usually within a few days. The conversion of complex organic nitrogen compounds in manure occurs more slowly (months or years). In both cases, nitrogen is converted to either ammonium (NH₄⁺) under acidic or neutral pH conditions or to ammonia (NH₃) under higher pH conditions.
  • Released NH₃ will have adverse effects on the environment, such as acidifying soil and causing eutrophication of surface water, which helps plants (harmful algae) grow and will kill aquatic animals by reducing oxygen levels. Of particular concern is NH₃ in the air of barns as it often accumulates in poorly ventilated barns. Increased NH₃ levels will adversely affect the health and productivity of livestock. At the same time, NH₃ can adversely affect human health; even at low levels, it can cause lung and eye inflammation. High concentrations of NH₃ in the air significantly affect the respiratory and cardiovascular systems of humans.
  • NH₃ emissions greatly affect national, regional, and global air quality. The accumulation of NH₃ in the atmosphere can cause eutrophication of surface waters, thereby causing rapid growth of harmful algae and reducing many aquatic species, including those of economic value. Sensitive crops such as tomatoes, cucumbers, and various fruits will be damaged by increased NH₃ deposition when they are grown near areas with NH₃ emissions. NH₃ deposition in soils with low buffering capacity can cause soil acidification or leach out basic cations.

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II. Safety Hazards in Fresh Meat Production and Disposal

1. Slips, Trips, and Falls

• During the process of livestock farming, fresh meat production, and disposal, workers are exposed to many slippery environments, so the risk of falling is always present.
• Falls can cause injuries to many parts of the body, wounds caused by surrounding objects, or more seriously, cardiac and respiratory arrest. When a fall accident is discovered, it is necessary to act quickly, promptly, and correctly. This is the way to help workers limit the occurrence of bad situations.
• Causes of slips, trips, and falls and how to fix them:
  • Slipping is a smooth slide leading to an accident:
    • Human factors or weather can make floors, grounds, or walkways damp, wet, and very easy to slip and fall on.
    • Be careful where you are about to step to avoid slippery and wet floors, grounds, or walkways. Anti-slip mats can be used, or create ridges or rough surfaces with good grip.
  • Tripping is caused by catching your foot on something:
    • Due to damaged stairs or objects left lying around (obstacles, rolling, sliding…).
    • Stairs must always be in good condition, with no clutter.
    • When going up or down stairs, use the handrail and pay attention to the direction of travel.
  • Falling is free-falling due to gravity:
    • Eliminate dangerous factors, e.g., broken chairs, broken ladders…, they must be fixed.
    • Practice risk assessment. For example: what would happen if you lean back on a chair, or climb onto an unstable table or shelf? Which way would you fall? Which part would be injured first… what are the preventive measures?
  • Footwear: Wear shoes with good grip suitable for the job and weather, and remember to tie your laces carefully.
  • Other risk factors:
    • Electrical wires lying on the floor, ground, or walkway. They must be fixed by tying the connections tightly and hanging the wires up.
    • When small particles are spilled or dropped, or when the floor or walkway is damp, wet, and slippery, it must be swept or wiped clean.
    • Keep walkways clear and well-lit.
    • Pick up objects dropped on the floor and remove any cords that could fall and obstruct the walkway.
• What to do:
  • If a condition or object could cause a slip, trip, or fall, it needs to be repaired immediately by cleaning it up.
  • Place warning signs to inform everyone of the danger.
  • If it cannot be repaired immediately, report it to the maintenance department for repair.
• Report to your supervisor immediately:
  • Employees must report all work-related accidents to their supervisors immediately.
  • Submit repair requests immediately to the responsible person.

2. Chemical Impact

The process of livestock farming, fresh meat production, and animal disposal often requires the use of certain chemicals. These chemicals not only directly affect the growth and development of animals but also impact the health of the people who care for and raise them.

• Growth stimulants (Dexamethasone and Clenbuterol)
  • Growth-promoting or weight-gaining chemicals in fruits, vegetables, and livestock, mixed into animal feed or irrigation water by farmers and growers, also pose a health hazard to consumers due to indirect contamination through food containing these toxic chemicals.
  • For livestock such as pigs, chickens, and ducks, besides dexamethasone, farmers often use clenbuterol as a growth stimulant. The latter substance has a very severe impact on consumer health as it is a carcinogen.
  • Clenbuterol is mixed into pig feed, causing the pigs to gain weight very quickly and making the pork look very appealing. Since 2002, the Ministry of Agriculture and Rural Development has issued a decision banning the use of clenbuterol in livestock farming.
• Growth hormones of the β-agonists group
  • In animals, when fed in large quantities (1,000-6,000mg) per day, this group of substances stimulates the adrenal glands to produce corticoids (which cause fattening) and rapidly metabolize fat tissues to increase lean mass. The muscle fibers swell, increasing the proportion of meat in the rump and thigh, and making the skin shiny.
  • To stimulate livestock (mainly pigs, chickens) to gain weight rapidly in a very short period, the concentration of these chemicals remaining in the animal’s body becomes too high → when humans consume meat from these animals → in the long run, these leanness-enhancing chemicals will be dangerous to human life.
  • The residue of growth hormones in food is the cause of abnormal changes in the body’s development, causing genetic mutations, cancer agents, and stimulating tumors to grow faster.

3. Burn Risks

• A burn is a type of injury to the skin or other tissues caused by heat, electricity, chemicals, friction, or radiation. A burn is not just a hot, stinging sensation; it can be a serious skin injury that affects or kills surrounding cells.
• Consequences of burns: The skin is the first layer of protection for the body, and burns can destroy that protection. All types of burns, if not treated properly, can lead to serious complications. The most common complications of burns are related to infection.
• Some causes of burns include:
  • Thermal burns: caused by fire, steam, hot objects, or hot liquids
  • Cold burns (frostbite): caused by exposure to wet, windy, or cold conditions
  • Electrical burns: caused by contact with an electrical source or lightning
  • Chemical burns: caused by contact with household or industrial chemicals. These chemicals can be in solid, liquid, or gas form. Natural foods like chili peppers contain substances that can irritate the skin and cause a burning sensation
  • Radiation burns: caused by sunlight, tanning beds, ultraviolet rays, X-rays, or radiation therapy for cancer treatment
  • Friction burns: caused by contact with any hard surface like roads, carpets, or gym floors

• How to quickly eliminate the cause of the burn:
  • Find a way to extinguish the fire, immediately remove clothing that is on fire or soaked in boiling water.
  • If it’s an electrical burn, find every way to cut off the power, pull the victim out of the danger zone, perform artificial respiration, and external chest compressions.
  • If burned in a large fire, find a way to immediately move the victim to a well-ventilated area, monitor the victim’s respiratory status, suction out phlegm and mucus, and ensure a clear airway.
  • When burned by acid, remove clothing and shoes, pour plenty of cold water on the burned area or immerse the burned area in water to dilute the acid concentration for more than 15 minutes. Soap and water or 5% lime water can be used to neutralize the acid. If burned by alkali, neutralize with 6% acetic acid, 3% boric acid, or you can use cold water, vinegar, or 20% sugar solution.

4. Risk of Animal Attacks

• Animal attacks, sometimes called wild animal attacks, refer to incidents of animals attacking humans. Animal attacks are a common cause of death and injury. The frequency of animal attacks varies by geographical location and historical period.
• Animal attacks on humans, especially by wild animals, can be explained by many reasons. One of the important reasons is that when their habitat is gone and food becomes scarce, wild animals are forced to compete with humans, and it is humans who are taking over the habitats of these animals.
• Particularly during the fresh meat production process with aggressive animals, workers are very susceptible to being attacked by these animals in various ways, causing injury.
• Therefore, it is necessary to regularly organize inspections, supervision, detection, prevention, and timely handling of violations of laws regarding the management, raising, buying, selling, transporting, and illegal use of animals. Issue specific regulations on the conditions for raising wild animal species, including risk prevention measures, consistent with the local reality and legal provisions; proactively respond to situations of animals attacking people or escaping from controlled environments.
• Guide and require owners of aggressive wild animals to build and implement solutions to ensure absolute safety for people, including safety regulations in the farming of aggressive species to serve as a basis for inspection and to require farm owners and related individuals to comply.

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CHAPTER 3: CONTROL AND PREVENTION MEASURES

I. SYSTEM CONTROL MEASURES

1. Identifying Dangerous and Harmful Factors

• Definitions
  • Dangerous factor is a factor that causes unsafety, injury, or death to humans during the labor process.
  • Dangerous factors can be heat sources, moving transmissions, electrical sources, flying objects, sharp objects, explosions, or falling/collapsing objects.
  • Harmful factor is a factor that causes illness or impairs human health during the labor process.
  • Harmful factors are often toxic chemicals, microorganisms, vibration, noise, microclimate, lighting, dust, radiation, and radioactivity.
• How to identify and manage dangerous and harmful factors
  • Identification Methods
    • Qualitative assessment: hearing, seeing, smelling, feeling, technology chain, practical experience, etc.
    • Quantitative assessment: Using equipment, measuring devices, analysis, etc.
  • Management Methods
    • Review all production processes and stages to identify dangerous and harmful factors.
    • Develop control and prevention plans with appropriate measures.
    • Organize forces, finances, materials, and techniques to manage and use the identified dangerous factors.

2. Monitoring the Production Process

• Cleaning and tidying
  • Cleaning and tidying play an important role in controlling livestock waste, fresh meat production waste, and hazardous chemicals used in animal husbandry. Spilled feed, livestock waste, or dust on work areas, floors, ledges, etc., should be cleaned with specialized equipment for the livestock industry. The cleanup must be carried out according to the established internal procedure.
  • At the same time, general principles for waste disposal need to be established:
  • Do not dispose of waste carelessly; all waste products should be contained in a container designed for hazardous waste, labeled, and placed in the designated area.
  • Do not let chemical disposal pose any risk to the environment.
  • Waste storage areas from the production process must be located in a safe area in accordance with current legal regulations.

• Monitoring Exposure
  • For disease prevention and control to be effective, the veterinary system from the provincial to the grassroots level must strive to effectively monitor diseases in livestock herds.
  • The monitoring system is strengthened from the province to the district and grassroots levels, thereby organizing inspection and supervision of diseases down to the village, hamlet, and household levels to promptly detect diseases from livestock farms and animal collection points.
  • Regularly take samples for monitoring, promptly notify and immediately apply disease prevention and control measures to prevent widespread transmission. Periodically take samples to check food safety and veterinary hygiene at businesses, fresh meat production facilities, animal processing plants, and animal product markets.
  • Ensure the provision of safety equipment for people in contact with or working in suspected epidemic areas and those involved in preventing and controlling livestock and poultry diseases.
  • Have a system for regularly or periodically checking the concentration of substances in the working environment. At the same time, have measures to improve the working environment to reduce the impact of harmful factors, especially in environments with hazardous substances such as NH₃, H₂S gases emitted by farmed animals.
  • Livestock farms, fresh meat production, or disposal facilities must be located far from residential areas or planned in specific, synchronized farming zones to avoid causing environmental pollution, especially air pollution from odors emitted by farmed animals.
• Medical Surveillance
  • Periodic health checks for workers. This monitoring method helps in the early detection of symptoms of occupational diseases and also to re-evaluate the effectiveness of the control measures for working conditions currently being implemented at the production site.
  • Develop an epidemiological map based on disease monitoring and surveillance, and compile a veterinary epidemiological database for the farming area.
  • Organize inspections and supervision of the implementation of plans, projects, and programs for controlling and eradicating animal diseases, and programs for controlling zoonotic diseases, and summarize and report on the implementation results.
  • Develop annual plans for animal disease prevention and control in the area.
  • Implement the plan for mandatory vaccinations for specific diseases annually and supplementary vaccinations by age group; report and evaluate vaccination results after each vaccination campaign.
  • Implement the task of carrying out regular and unscheduled disinfection and sterilization plans.
  • Coordinate with subordinate units to inspect and check the implementation of animal disease prevention and control; investigate and supervise the implementation of regulations on animal disease prevention and control; guide zoning, outbreak handling, disinfection, sterilization, outbreak treatment, and overcoming the consequences of epidemics, and restoring the farming and aquaculture environment after the epidemic.
  • Inspect and supervise the animal disease situation, propose measures for disease prevention and control; guide the veterinary network at the commune, ward, and town levels to monitor, detect, prevent, and handle new outbreaks and control old outbreaks.
  • Propose the issuance and revocation of veterinary hygiene certificates for animal disease-free zones and establishments.
  • Disseminate and popularize veterinary science and technology, apply science and technology related to veterinary medicine in production, participate in agricultural extension programs, new rural programs… when requested.
  • Organize the implementation of training, coaching, and professional development in animal disease prevention and control for technical staff and grassroots veterinarians.
• Training and Instruction
  • Workers in different stages must be trained and instructed in safety knowledge to be capable of carrying out their assigned tasks.
  • The basic content that needs to be trained and instructed for workers includes:
    • Understanding the laws and regulations of the livestock, fresh meat production, and disposal industry.
    • Understanding and following labels or other information about chemicals used as regulated for livestock farming.
    • Understanding and being able to use personal protective equipment and safety devices when using or working with aggressive animals capable of attacking humans…; knowing how to choose personal protective equipment appropriate for the job and ensuring it meets quality requirements.
    • Correctly understanding storage, transportation, and safe waste disposal procedures.
    • Knowing what to do in case of an emergency such as a chemical spill; needing to detoxify a person; recognizing symptoms of poisoning and providing first aid.
    • Practicing good personal hygiene standards, knowing how to decontaminate, wash, and change protective clothing safely.
    • Maintaining records and documents as required.

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II. PREVENTION MEASURES

1. Ventilation

In cases where barns and animals at livestock and fresh meat production facilities emit odors causing environmental pollution, ventilation is considered one of the best control methods. With appropriate ventilation equipment, it is possible to prevent odors, vapors, and toxic gases from escaping by directing them into ducts leading to a treatment unit for detoxification before being released into the environment.

The following ventilation measures are commonly used:

• Local ventilation system: Blows clean and cool air to specific, fixed workstations of workers where a lot of harmful gases and heat are generated.
• General ventilation system: Operates on the principle of diluting the air containing dust or chemical vapors by bringing in clean air from outside and removing contaminated air from the production area. This can be done with air-moving devices such as pumps, fans, etc. (forced ventilation); or simply by opening windows, doors, and using the building structure to create natural air circulation (natural ventilation). Forced ventilation has an advantage over natural ventilation in that it can control the concentration of hazardous chemicals in the incoming and outgoing air.
• The general ventilation method should only be used for substances that are less toxic, non-corrosive, and in small quantities.
• Combined ventilation using both local and general ventilation measures.
• During the farming process and at fresh meat production facilities, it is necessary to build well-ventilated, clean barns to avoid cross-contamination when diseases appear.

2. Personal Protective Equipment (PPE)

Respiratory Protection Equipment:

• Mask with toxic gas filter canister
  • This is a mask with a toxic gas filter canister, consisting of two parts: the first part is tightly packed hard cardboard sheets that trap dust particles and water vapor. The second part is the unit that absorbs and neutralizes toxic gases. The main absorbent is granular activated carbon with a size of 1.5 – 2 mm, impregnated with different chemicals to absorb corresponding toxic gases.
  • This type of mask should only be used when the oxygen content in the air is not less than 16%, or when the gas concentration in the air does not exceed the value specified for each type of filter canister (usually less than 2%). This type of mask is convenient to use and has little effect on work operations. However, its disadvantage is its limited scope of use, and the storage time of the filter canister is also limited.
• Mask with a hose supplying clean air from outside:
  • This is a mask with a rubber hose that takes clean air from the outside (delivered passively or by using a suitable pump). The advantage of this type is that it can be used in places with different high/low concentrations of toxicity and different types of toxins. The disadvantage is that the user can only move within a certain range.
• Mask connected to an oxygen tank
  • The principle of this type of mask is that exhaled air passes through a hose and a one-way valve system to a device worn on the back. CO2 is absorbed by a chemical, and the remaining gas is mixed with oxygen (from the oxygen tank) to create normal breathing air.
  • The disadvantage of this type of mask is that you have to carry a rather heavy and bulky oxygen tank, it is flammable, and it is difficult to hear outside sounds when using it.
• Eye Protection:
  • Protective eyewear is a very important component in production workshops and chemical laboratories. Especially when doing work with acids, alkalis, or work that generates a lot of dust, solid particles, or liquid splashes.
  • Contact lenses should not be worn in places where there is a risk of chemicals splashing into the face.
• Skin Protection:
  • Protective Clothing
    • Protective clothing must be made of suitable materials, capable of withstanding the types of chemicals used in the work, ensuring mechanical strength, and not being too stiff. Do not use clothing that is too dark in color because dark colors absorb more heat and increase stuffiness. Protective clothing is only effective for a short period (about a few hours).
  • Gloves:
    • Each type of suitable glove provides protection against certain types of solvents.
    • Gloves will lose their protective effect after a period of use; solvents can permeate through all types of gloves.

Principles for using personal protective equipment:

• The employer must organize and guide employees to proficiently use appropriate personal protective equipment and must strictly supervise its use.
• For specialized personal protective equipment with high technical requirements, the employer must check to ensure its quality and specifications before issuing it, and conduct periodic inspections during use, keeping a record; equipment that does not meet technical requirements or has expired must not be used.

• The person equipped with personal protective equipment must use it according to regulations while working. If an employee violates this, depending on the severity of the violation, they will be subject to disciplinary action according to the internal labor regulations of their facility or according to the law.
• Employees do not have to pay for the use of personal protective equipment. The employer is responsible for re-equipping the employee with personal protective equipment when it is lost, damaged, or has expired. In case of loss or damage without a valid reason, the employee must compensate according to the internal labor regulations of the facility. Upon expiration of the usage period or when transferring to another job, the employee must return the personal protective equipment if the employer requests, but a handover must be signed.

3. Measures to Protect and Improve the Working Environment

• Periodically check the air quality in the production area, paying attention to odors, toxic gases such as CO, NOx, SO2, H2S, HCl, etc., and dust, as well as specific toxic gas factors for each production area such as solvent vapors, acid vapors, alkali, chlorine, etc.
• Periodically check and analyze the quality of wastewater and supply water at the facility, especially drinking and domestic water.
• Organize tree planting and improve infrastructure conditions: power grid, road system, drainage sewers.

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CHAPTER 4: SAFETY TECHNIQUES IN LIVESTOCK FARMING, FRESH MEAT PRODUCTION, AND ANIMAL DISPOSAL

I. SAFETY TECHNIQUES IN LIVESTOCK FARMING

1. Housing and Equipment for Livestock Farming

The construction of housing and equipment for livestock farming is based on QCVN 01 – 99:2012/BNNPTNT, the national technical regulation on veterinary hygiene conditions for quarantine areas for animals and animal products:

• Barns must be built sturdily and well-ventilated to ensure veterinary hygiene conditions and a suitable microclimate.
• The barn floor must be made of waterproof, non-slip material and sloped towards the waste collection drain. The drain must be wide and deep enough for waste to be collected quickly, avoiding prolonged stagnation on the floor.
• The distance between barn rows must be wide enough for convenient care, feeding, and disinfection when necessary.
• The area surrounding the outside of the barns must be clear, cleaned, with grass cut and bushes cleared regularly for convenient hygiene and disinfection.
• For centralized animal quarantine areas and animal quarantine areas at the border:
• There must be a separate housing system for each animal species.
• The area and structure of the housing must be suitable for the characteristics of each animal species.
• Select a suitable location for building barns, determine the barn area, density and arrangement of barn rows, construct waste treatment facilities, maintain barn hygiene, plant trees, etc. Plant trees around the farming area to create shade and block cold and hot winds. Additionally, trees photosynthesize, absorbing CO₂ and releasing O₂, which is very good for the farming environment. Trees such as longan, lychee, leucaena, and cassia should be planted around the barns.
• The animal feed storage area must be well-ventilated, with enough light to identify information visually, and have moisture-proof solutions to not affect product quality.
• There must be sufficient area and space to store different raw materials while ensuring quality during storage. Different types of raw materials must be stored separately; faulty or spoiled feed must be kept separate to avoid cross-contamination. Feed must be placed in its designed location (if any) and have identifying information to avoid confusion. Production support materials such as detergents, gasoline, oil, lubricants, etc., must have identifying information and be stored in a separate place to ensure they do not come into contact with and do not risk contaminating animal feed.
• Each area in the warehouse or workshop must have sufficient natural or artificial light to clearly see and read instructions on equipment, machinery, and tools; and to read instructions and information on labels and packaging during production.
• There must be adequate equipment and tools necessary and suitable for each animal species and each type of animal product.
• Equipment and tools must be clean. Equipment and tools used for animal care, diagnosis, and treatment; equipment and tools that come into direct contact with animal products during the quarantine period must be disinfected before and after use.
• There must be shelves (pallets) or moisture-proof materials to place raw materials and finished products to ensure ventilation and prevent moisture (unless the warehouse or workshop floor already has technical moisture-proofing solutions). Shelves, pallets, and moisture-proof materials must be clean and easy to clean (if reused).
• Microbial biomass fermentation production facilities must have equipment for creating the environment, storing, and culturing microorganisms.
• There must be refrigerators, biomass fermentation incubators, drying ovens, scales, counting instruments, microbial strains, chemicals, media, and other tools.

h4>There must be a separate feed trough for each pen; do not share farming tools between barn rows, and it is best to keep them separate between pens.

• The wastewater drainage pipe from the barn to the waste treatment area must be sealed. Wastewater from each pen should drain separately to the main drainage pipe.

2. Livestock Hygiene and Access Control

Outsiders’ access to the barn area must be minimized; before entering or leaving the farming area, they must change into protective clothing, disinfect their hands, and dip their boots or shoes in a disinfection pit; periodically spray disinfectant around the farming area and barns at least once every 2 weeks, etc.

In addition, the water source for livestock must be safe. If well water or river water is used, there must be a storage tank and the water must be disinfected before use. Also, mandatory vaccination for pigs against some dangerous infectious diseases such as foot-and-mouth disease, pasteurellosis, blue ear disease, etc.

Absolutely do not allow guests or strangers into the farm without the direct permission of the supervisor.

It is mandatory for 100% of workers, engineers, farm owners, and visitors to the farm to change clothes and go through disinfection (if available) when entering the farm.

It is mandatory for 100% of workers, engineers, managers, company employees, and visitors to the farm (when permitted) to leave all their everyday clothes at the designated place, go through disinfection, shower cleanly, and change into protective work clothes and wear protective boots before entering the farming area.

Engineers, workers, and guests must move within the farming area according to the designated areas and not enter unauthorized areas.

In the event of a disease outbreak, movement within the farm must follow the instructions of the Farm Manager and the Veterinary Department.

• Suitable Chemicals
  • All chemicals must have a clear origin, have labels and instructions for use.
  • There must be a logbook to track the import and export of chemicals.
  • The area for storing tools and chemicals must be separated from the surroundings by walls or stored in cabinets.
  • Use feed with a clear origin, that is not spoiled, moldy, and is within its expiration date, ensuring quality and safety; it is best to use feed from companies specializing in animal feed production, with a brand and high reputation in the market, and import feed directly from the company to the farm. In case of using leftover food, it must be heat-treated before feeding; cook leftover food thoroughly, and absolutely do not feed uncooked leftover food. Do not use leftover feed from the troughs of a herd that has been sold or from a herd that has had a disease for a new herd of pigs.
  • Handling of feed at farms infected with ASF: Destroy all animal feed that is no longer in its original packaging from the infected farm along with the animals. If the feed is repurposed, it must be treated with heat or chemicals to ensure the pathogen is destroyed. For animal feed still in its original manufacturer’s packaging, if it is moved out of the farm, the packaging must be sprayed with disinfectants specific to ASF.
  • Probiotics should be added to the feed to increase digestibility and resistance for the farmed animals.
  • Keep complete records and store information on the import, export, and use of feed, and information when using antibiotics mixed in feed for farm-scale farming.
  • The water source for farming must be safe: Do not use water from ponds, lakes, rivers, or canals to wash barns, or to bathe or wash farming tools.
  • Oral medicines and disease prevention drugs need to be strictly controlled and registered with the veterinary department and relevant authorities.
• Clearing Bushes, Unclogging Drains
  • All establishments, households raising livestock and poultry; poultry and waterfowl hatcheries; fresh meat production facilities; livestock and poultry markets; public places, village roads, alleys… need to focus on clearing bushes and grass around the barns, collecting manure, garbage, and bedding for burning or burial, and clearing drains; spreading lime, spraying disinfectant throughout the barns, breeding areas, and surrounding areas twice a week.
• Hygiene, Disinfection, and Sterilization
  • Hygiene, disinfection, and sterilization must follow these principles:
    • Perform mechanical cleaning before disinfection and sterilization.
    • Hygiene, disinfection, and sterilization must be carried out from top to bottom, from inside to outside.
    • Choose a disinfectant with a broad antibacterial spectrum, suitable for the object to be sanitized, and on the list of disinfectants permitted for use in Vietnam, and environmentally friendly.
    • Use chemicals/disinfectants according to the manufacturer’s instructions, at the correct concentration, dosage, and contact time.
    • Cleaning tools for vehicles and equipment used to transport animal products for food must be used separately.
    • Transportation vehicles, containers, and other equipment must be cleaned, disinfected, and sterilized before and after transporting animals and animal products.
    • Ensure that disinfection and sterilization do not affect product quality.
    • Depending on the object being transported and the time interval between two transports, perform appropriate and effective cleaning, disinfection, and sterilization.
    • After transport, all waste must be collected and treated to ensure veterinary and environmental hygiene.
    • The quarantine area must have a hygiene, disinfection, and sterilization system including disinfectants, equipment or tools for mixing and using disinfectants (spray rigs, sprayers, fumigators, disinfection tanks).
    • There must be a daily and periodic plan for hygiene, disinfection, and sterilization for each specific object (such as barns, farming tools, transport vehicles,…) in the quarantine area.
    • There must be a disinfection tank or a disinfectant spraying device placed in front of the housing area.
    • Before and after the quarantine period, the entire barn area, farming tools, and transport vehicles must be cleaned, disinfected, and sterilized. The minimum time interval between two quarantine periods for carrying out the above hygiene and disinfection measures in the same barn area is 15 days.
    • The mixing and use of chemicals are carried out by a specialized team of staff. These individuals must be professionally trained before taking on the task.
    • Clean, disinfect, and sterilize vehicles transporting livestock, poultry, poultry products, feed, and related tools before entering or leaving the facility… Clean, disinfect, and sterilize all vehicles used to transport livestock, poultry, feed,… and people before entering or leaving the farming facility.
    • Livestock facilities need to clear grass and bushes around the barns, sweep daily, collect manure and garbage for burning or burial, and clear drains. Then, carry out a general cleaning, spray disinfectant and sterilize the entire barn, farming area, and surrounding areas.
• Note on how to handle barns:
  • Spray disinfectant once a day around the farm, at a concentration of 1/200 (1 liter of disinfectant/200 liters of clean water).
  • Sprinkle lime or pour lime water on walkways, corridors, and around the barns, and in front of the farm gates 2-3 times/week (note: when sprinkling, ensure it is even and covers the surface).
  • When spraying disinfectant on a surface, it must reach at least 3 liters/10 m².

3. Control of Vehicles, Equipment, and Tools

Do not leave transportation vehicles such as motorcycles, bicycles, pushcarts, etc., in the barn area; transport vehicles must be disinfected and sterilized before and after entering the barn. In particular, do not allow traders’ transport vehicles or feed transport vehicles into the pig farming area; transport vehicles must stop outside for cleaning, disinfection, and sterilization, and use the farm’s internal vehicles for transportation.

There should be specialized transport vehicles. If shared vehicles are used, they must be cleaned, disinfected, and sterilized before use.

Vehicles entering and leaving for transport, as well as farming equipment and tools, must be closely monitored. Specifically:

• For vehicles entering the farm
  • Transport vehicles: Must be thoroughly washed and dry, especially the floor and sides, before entering the disinfection area at the farm gate.
  • All vehicles entering the farm must have mud and dirt on the wheels, undercarriage, and around the vehicle cleaned off before passing through the disinfection gate.
  • All vehicles, before entering the farm, must be thoroughly sprayed with disinfectant at a concentration of 1/200 using a high-pressure sprayer on the entire vehicle: animal transport vehicles, feed trucks, medicine trucks, and vehicles of staff, workers, and engineers entering and leaving the farm.
  • After the entire vehicle is thoroughly wet with disinfectant: wheels, undercarriage, roof, and sides, all vehicles must back out and wait at the farm gate for 1 hour before being allowed to enter the farm.
  • When entering the farm, register the name and license plate number with the security guard.
• For vehicles leaving the farm
  • Must undergo the same disinfection process as when entering the farm.
  • When leaving the farm, inform the engineer or farm manager of the next destination and notify the veterinary department for monitoring and control.
• For vehicles transporting animals, they must meet the following requirements:
  • Animal compartment:
    • Must be designed and built to be sturdy, safe, and suitable for transporting animals to protect them throughout the journey; have a structure that is convenient for loading, unloading, inspection, handling, cleaning, disinfecting, and sterilizing before, during, and after transport.
    • The floor must be made of sturdy, waterproof material that is resistant to corrosion from waste and cleaning agents; the floor surface must be sealed, flat, non-slip, and designed for good drainage.
    • The animal compartment must be designed to have no sharp edges to avoid injuring the animals during transport.
  • For specialized animal transport vehicles:
    • The floor should be designed with drainage grooves, a double bottom, or a containment tank to collect waste (the floor surface must be sealed to prevent waste from leaking into the environment).
    • A lifting system can be designed for loading and unloading animals.
    • Ensure enough space is provided for animals to stand and lie in a natural position.
    • The height of the compartment walls must ensure that animals cannot escape during transport.
    • The animal compartment must be separate from the driver’s cabin.
    • If animals are transported in containers, they must be marked with a symbol indicating the presence of live animals and a symbol indicating the upright position of the animals.
  • Covering (canopy, tarp).
    • Canopies and tarps are used to limit the adverse effects of harsh weather and external factors on the animals.
    • Canopies and tarps are made of waterproof material.
    • Canopies and tarps must have a certain distance from the animals to ensure they can stand in a natural position during transport.
  • Ventilation.
    • Ensure adequate and continuous ventilation to all animal holding areas during transport.
    • For enclosed transport vehicles, the ventilation system should be adjustable according to the external weather conditions.

4. Handling of Livestock Waste

There must be a separate collection system for wastewater from the bathing and toilet areas, leading directly to the waste treatment facility.

The waste collection system from the animal pens must be large enough to prevent waste stagnation on the pen floor.

This system must be made of waterproof, corrosion-resistant materials and be sealed or covered with a lid.

The waste treatment system must have sufficient capacity to completely treat the waste.

The settling tanks and sumps in the drainage system must be dredged regularly.

Wastewater must meet veterinary and environmental hygiene standards before being discharged into the environment.

For solid waste not treated at the quarantine facility, it must be collected daily and transported to a common treatment site by specialized vehicles. Solid waste containers or bags must be sealed, made of durable, waterproof, and corrosion-resistant materials. Tools used for collecting and containing waste must be cleaned and disinfected daily after use.

Waste collected for treatment must be kept at the end of the barn, far from the housing area and water supply.

Solid waste must be collected daily, moved to a central collection point, and treated with heat, chemicals, or a suitable biological method before being transported off-site.

Liquid waste must be led directly from the barns to the treatment area through a separate drainage system. Liquid waste must be treated with chemicals or a suitable biological method.

Some proposed methods for treating livestock waste are as follows:

• Treating livestock waste with a Biogas digester (Biogas system)
  • In practice, depending on the conditions of each location and the scale of the farm, a suitable type of digester (biogas facility) can be used. Treating livestock waste with a biogas facility is considered a useful solution to reduce methane emissions (a gas that can cause the greenhouse effect) and produce clean energy. Currently, the use of biogas digesters is of interest to farmers because it both protects the environment and can replace fuel or can be used to run generators, creating electricity for household use and for the farm.
  • Biogas facilities reduce emissions in 3 ways: First, they reduce methane emissions from manure; Second, they reduce greenhouse gas emissions by reducing the use of traditional fuels; Third, they reduce greenhouse gas emissions by using fertilizer from biogas by-products instead of chemical fertilizers. Thus, thanks to biogas facilities, a large amount of livestock waste in farming households will be treated to create fuel, which will contribute to a very effective reduction of greenhouse gas emissions. However, this solution is only at the relative decomposition stage. The waste, water, and sludge from the biogas can still cause pollution and need further treatment. Moreover, all manure, urine, and spilled feed that ferment to produce gas in the barn still cause pollution and toxic odors for a certain period before being moved to the treatment digester.
• Treating waste with biological products
  • Treating the environment with biological enzymes:
    • The use of biological enzymes is very diverse, such as: Adding to wastewater, spraying in barns, and on waste to reduce odors. However, this solution still has certain limitations, especially when sprayed, it will increase the humidity in the barn, which is unfavorable for the bodies of livestock, especially poultry.
  • Farming on a deep biological litter
    • Farming on a deep biological litter involves using waste from wood processing (shavings, sawdust, etc.) or by-products from cultivation (corn stalks, bean stalks, straw, rice husks, coffee husks, etc.) chopped small to make a litter supplemented with biological products. Deep biological litter is a new direction and has achieved initial results that have been confirmed not to cause environmental pollution, reduce costs, reduce diseases, animals grow faster, meat quality is preferred by consumers, selling prices are higher, and therefore it is more effective, suitable for chicken and pig farming on a household scale. However, the technology of using deep biological litter is hydrophobic and generates heat, so in the hot and humid tropical conditions of Vietnam, especially in pig farming, the large amount of pig urine can easily cause moisture, limiting the effectiveness of the solution. To overcome the phenomenon of heat-generating fermentation, cooling equipment is needed, which will require more investment.
• Treating waste by composting
  • This method primarily uses animal manure, which, through the direct or indirect activity of microorganisms, decomposes and enhances the quality of the product, creating nutrient-rich organic fertilizer for crops. Composting is done by covering the pile completely with plastic sheeting, relying on natural fermentation. The fermentation process and the self-generated heat of the compost pile will kill most dangerous pathogens; composting can even decompose dead animal carcasses if the amount of plant waste is large enough. The compost contains humus which makes the soil loose, increases the mineral absorption capacity of plants, and also has a good effect on the beneficial microbial system in the soil. Compost also has a good effect on the physical, chemical, and biological properties of the soil, does not cause adverse effects on people or animals, and solves the problem of environmental pollution. This method is widely applied. This solution is also widely applied in households in Vinh Phuc. However, this is a manual method; waste in the barn still has time to cause pollution before being composted and pollution can occur during transport to the composting site.
• Treatment with manure separation technology
  • This is a modern technology that has been imported into our country not long ago but is very effective and is being considered by many farmers. Based on the “filter screen” principle, the separator can separate most impurities, from small to very small, in the livestock waste mixture. Depending on the properties of the solids, there are suitable filter screens. When the waste mixture enters the separator and passes through the filter screen, the solids are retained, pressed dry, and exit for separate treatment, while the water flows out through a separate pipe or down to a biogas digester for further treatment. The moisture content of the product (dry manure) can be adjusted depending on its intended use. This treatment process requires a higher initial investment but is very modern, fast, compact, requires less space, and is one of the most effective measures for industrial-scale pig, buffalo, and cattle farms.
• Wastewater treatment by oxidation
  • This method is often used for wastewater settling tanks.
    • Treatment by aeration
      • This measure involves using a pump to aerate the bottom of the tank to increase the contact between organic substances in the wastewater and the air, thus making the oxidation process faster and stronger. It also stimulates the aerobic fermentation process, converting organic substances and toxic gases into less harmful substances to the environment. After settling and filtering, the wastewater is clearer, reducing environmental pollution, and can be used for irrigating fields.
    • Treatment with ozone (O3)
      • To quickly and thoroughly treat organic substances and toxic gases produced in waste collection tanks and settling tanks, ozone gas (O3) is added to the aerobic treatment aeration process using industrial ozone generators. Ozone is an unstable substance that easily decomposes into molecular oxygen and atomic oxygen: O3 -> O2 + O. Atomic oxygen exists for a short time but has very strong oxidizing properties, making the waste treatment process fast and very effective. In addition, this process also kills a quantity of viruses, bacteria, and molds, and deodorizes the waste solution. Compared to the aeration method, this method is more expensive but more effective. However, it is important to be cautious when using ozone in environmental treatment that the concentration must be appropriate and not excessive, because ozone itself is also a toxic substance.
    • Treatment with Hydrogen Peroxide (H₂O₂)
      • Hydrogen peroxide H₂O₂ (Oxygenated water) is widely used for purposes such as: cleaning wounds in medicine, as a bleaching agent in industry, a disinfectant, an oxidizing agent… Hydrogen peroxide H₂O₂ (Oxygenated water) can also be added to wastewater for environmental treatment. Oxygenated water is a strong oxidizing-reducing agent. Usually, oxygenated water decomposes naturally in an exothermic reaction into water and oxygen gas as follows: 2 H₂O₂ —> 2 H₂O + O₂ + Heat. During the decomposition process (the reaction is strong when there is a catalyst), atomic oxygen is first created and exists for a very short time before quickly becoming oxygen gas O₂. Atomic oxygen has very strong oxidizing properties, thus it oxidizes organic substances, disinfects, and deodorizes effectively in the waste solution. Adding oxygenated water to wastewater for environmental treatment is more expensive but highly effective. It should be noted when adding oxygenated water for environmental treatment that one must understand how to store oxygenated water, the dosage, catalysts… and a sufficiently low concentration for safety. If the concentration is high, it can easily cause fires, explosions, or dangerous poisoning.
      • Waste treatment by the oxidation method is effective but generally not convenient for people to implement, and the cost is high (building tanks, buying ozone generators, H₂O₂ generators). The operation requires high technical skills, and the waste can still emit odors causing pollution before being put into the treatment tank, which is difficult to apply in practical farming.
• Using Biocatalyse product:
  • Biocatalyse product has been certified by the Ministry of Agriculture & Rural Development and is permitted for use in livestock production. Characteristics: It is a mineral powder, silica, in powder form, off-white, produced by high-level activation technology. The main components include SiO₂, Al₂O₃, Fe₂O₃, K₂₀, Na₂O, CaO, MgO, and a carrier. Bio-catalyse has the ability to:
  • Strongly exchange ions in the intestinal tract, catalyze enzymes, and hydrolyze proteins, lipids…
  • Activate beneficial microorganisms in the intestinal tract to develop best and reach maximum density.
  • Hydrolyze water clusters into single molecules, making the water in the digestive system of animals super-thin, which helps in dissolving nutrients, vitamins, and minerals, improving the digestion and nutrient absorption of the animals (increasing the rate of digestion and nutrient absorption), thereby reducing components such as Nitrogen, Carbohydrates, Sulfur… which are the main components that create foul and toxic odors in the waste of animals.
  • Enhance the immunity of livestock, helping them to develop well.
  • Bio-catalyse does not leave residues in the meat or eggs of the animals. It only participates in catalysis, is then excreted into the environment, and continues to increase the decomposition capacity in the external environment.

5. Disease Management

• Have a disease prevention protocol suitable for each species and follow the protocol correctly. In case of an outbreak, it must be reported to the local authorities and all current regulations on disease prevention and control must be fully complied with.
• Isolate sick animals for timely treatment, stop selling breeding stock, and strictly control the export of products and materials from the farming area according to regulations.
• When an outbreak occurs in a pen or an entire barn, disinfect and sterilize on the spot:
• Cover the pen or the entire barn with a tarp. For a sow with piglets, immediately remove the sow and all piglets. For other types of pigs, remove the entire pen or the entire barn if the disease has spread throughout the pen or barn.
• Animals with diseases, especially pigs, must be culled according to the instructions of the veterinary agency.
• Do not wash the infected pen or barn immediately. Cover it with a tarp, and spray a double dose of disinfectant continuously for 3-4 days, then rinse with clean water, avoiding splashing water into adjacent pens or barns. Continue to spray disinfectant for 2-3 more days.
• Feed containers of the infected herd must be disinfected and sterilized; packaging should be destroyed by burning on site.
• Record and keep a farming journal for farm-scale pig farming.
• Reorganize the system of selection, breeding, and supply of high-yield, high-quality breeds, providing them locally for production, and limiting the purchase of breeding stock of unknown origin to reduce the risk of diseases arising from low-resistance stock.

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II. SAFETY TECHNIQUES IN FRESH MEAT PRODUCTION

1. For Animals Before and After Fresh Meat Production

The production of fresh meat for business must be carried out at a centralized fresh meat production facility or a small-scale fresh meat production facility that meets veterinary hygiene conditions; animals before being brought into fresh meat production must be inspected by veterinary officials and meet the following requirements:

• Animals imported to the fresh meat production facility must be healthy, have a clear origin, and be imported from a disease-free area; for animals transported from outside the province, a veterinary quarantine certificate is required as prescribed. Ensure sufficient time to stop using medication according to the manufacturer’s instructions.
• Animals must be allowed to rest to ensure they return to a normal state before slaughter; if an animal is injured or exhausted during transport but is unable to recover and shows no clinical signs of infectious disease, it will be slaughtered first.
• When an animal about to be slaughtered or a meat product after slaughter shows signs of disease, it must be taken to the quarantine area for inspection and handling according to the regulations of the Veterinary Department, while also carrying out hygiene, disinfection, and sterilization of the pen and holding area.
• Animal products after slaughter and before consumption must be inspected by the veterinary authority and stamped with a slaughter control mark or a veterinary hygiene inspection stamp to ensure food safety and hygiene.
• Inspection of animals before and after slaughter shall be carried out in accordance with Circular No. 09/2016/TT-BNNPTNT dated June 1, 2016, of the Minister of Agriculture and Rural Development, which regulates the control of slaughter and veterinary hygiene inspection.

2. For Fresh Meat Production Facilities

• Strictly comply with the regulations on transport quarantine of the Law on Veterinary Medicine and related laws, and pay all quarantine fees and charges as prescribed.
• The fresh meat production facility must ensure that no animals are kept waiting for slaughter.
• All animals brought in for mandatory slaughter must be slaughtered, following the principle that healthy animals are slaughtered first, followed by animals showing signs of disease, and then sick animals.
• After completing the slaughter, processing of carcasses, offal, and other animal products, the fresh meat production facility must collect all waste for destruction and carry out cleaning, disinfection, and sterilization; wastewater from the slaughtering process must be collected and treated with disinfectant chemicals; tools for slaughter and containers for animal products must be cleaned, disinfected, and sterilized.
• Officials directly responsible for slaughter control and veterinary hygiene inspection of animals and animal products must wear uniforms, badges, insignia, and animal quarantine cards when on duty as prescribed in Circular No. 11/2016/TT-BNNPTNT dated June 1, 2016, of the Minister of Agriculture and Rural Development, which regulates uniforms, badges, insignia, signs, and animal quarantine cards.
• The person in charge of slaughter control shall collect slaughter fees from the facility owner or the head of the slaughtering household as prescribed by law.
• The facility owner or the head of the slaughtering household must pay the slaughter fee as prescribed.
• The slaughter fee rate shall comply with the provisions of Circular No. 285/2016/TT-BTC dated November 14, 2016, of the Minister of Finance, which regulates the collection, payment, and management of fees and charges in veterinary work.
• The management and use of animal quarantine uniforms and attire must be in accordance with regulations and for the correct subjects.

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III. SAFETY TECHNIQUES FOR DISPOSAL

1. Principles of Disposal

• Animals must be killed by electricity or another method (if available).
• Minimize the transportation of sick pigs out of the outbreak area.
• Destroy as soon as possible upon detecting an outbreak.
• Personnel directly involved in the destruction of pigs must be disinfected and sterilized after work. Unauthorized persons are prohibited from entering the destruction area.
• Burial can cause environmental pollution but is the preferred option in the current situation, so a suitable burial site must be chosen.
• Disposal site: Must follow the guidance of the competent state authority, prioritizing the selection of a disposal site within the livestock area where sick animals are present or another suitable location near the outbreak area.

2. Disposal Methods

• Burial
  • Burial at the outbreak site
    • This is the preferred option because it limits the spread of pathogens, complies with regulations on disease prevention and control, and makes it easy to apply disinfection and sterilization measures. However, it is only suitable for a not-too-large volume of destruction; for farms far from residential areas with large land areas.
    • Distance from the burial pit to water wells, barns, and workers’ housing: For a burial volume of < 5 tons/pit, a minimum distance of > 50m is required; For a burial volume of 5-10 tons/pit, a minimum distance of > 100m is required.
    • The number of animals per pit should not exceed 5 tons/pit.
    • Do not bury in flooded areas or areas with a low groundwater table.
  • Burial of animals in a designated area
    • In the event of a pandemic with a large number of animals, burial at the outbreak site may not be feasible.
    • The transport of animal carcasses to the disposal site should be in a vehicle with a sealed bottom, covered with polyethylene sheets on top. The container should not be overfilled. The truck must drive slowly to avoid spilling contaminants.
    • Escorting personnel must wear protective gear and carry disinfectant and necessary tools to decontaminate any spills along the way. All trucks must be cleaned and disinfected before leaving the infected area and after unloading.
    • Choose an area far from residential areas, at the foot of hills or mountains, in areas with timber or perennial crops.
  • Burial process
    • Estimate the volume of animals to be buried to dig a suitable pit: the volume of the pit should be 3-4 times the volume to be buried.
    • The size of the pit depends on the equipment used; estimate the location and volume of the materials to be buried. The dimensions of the pit must be suitable, as deep as possible vertically (limited by machine capacity, soil type, and water table). The volume of the pit is 3-4 times the volume of the carcasses to be buried.
    • The pit should not be wider than 3 meters as this makes operations difficult; The length of the pit will be determined by the volume of materials to be buried.
  • Burial sequence and environmental monitoring after burial
    • When the pit is dug, line the bottom evenly with powdered lime, at a rate of 0.8 – 1 kg/m² of the bottom area.
    • For a large volume of buried material (> 10 tons/pit), near groundwater extraction areas, rivers, or lakes, line the bottom and sides of the pit with waterproof material to minimize the impact from the burial pit on the surrounding environment.
    • For a small number of pigs, if the burial pit is far from residential areas and water sources, has a low groundwater table, and there is no standard waterproof material, bury the pig carcasses and manure directly after digging the pit.
    • Do not use non-standard waterproof material as it is a waste of money and does not reduce pollution.
    • Place the objects to be destroyed in the pit, then spray a solution (EMC, Umikai, etc.) on the surface, then cover with soil, compact it firmly, and you can use water to moisten the top layer of soil. The height of the soil layer from the destroyed object to the ground level should be from 1.2 – 2m and about 0.6m higher than the pit opening. The weight of the soil helps prevent carnivores from digging up the carcasses and helps to deodorize and absorb dirty water created by decomposition.
    • Sprinkle powdered lime or chlorine on the surface of the burial pit to kill pathogens spread during operations. After burial, place a warning sign at the pig burial site and assign someone to manage the pit for the first 1-2 days to prevent digging up the carcasses, which could have dangerous consequences; Limit the movement of people or animals through the treatment area.
    • During the first 3-4 weeks after burial, regularly check the condition of the burial pit to promptly detect any problems and take remedial action; Farms that bury poultry on their premises need to check the groundwater source and take remedial action.

• Burning
  • The burning method is carried out in the following steps:
    • Dig a pit of a size suitable for the number and weight of the animal carcasses to be burned (e.g., to destroy 1 ton of pig carcasses, a pit of size depth x width x length = 1.5 x 1.0 x 1.0 (m), corresponding to 1.5 m³, is needed).
    • Place the fuel (firewood, charcoal, etc.) in the pit first; then use iron bars or concrete to make a grate over the pit opening and place the animal carcasses on top (including the containing bags and liners), then pour diesel oil over the pigs to burn. If the pit is flooded, place both the fuel and the pig carcasses on the iron bars or concrete, then pour diesel oil over the pigs to burn, or arrange for a pump to remove all the water to ensure the successful burning of the pig carcasses.
    • An example of calculating the fuel needed to destroy 1 ton of pig carcasses is as follows: 50 kg of dry firewood, 200 kg of charcoal, ………., 10 liters of diesel oil. The ratio of fuel materials can be adjusted to suit the actual situation.
    • Use suitable material to enclose the burial pit before burning the animal carcasses.
    • Place the animal carcasses on top of the fuel in the order of large animals first, small animals later (animals must be completely dead before being burned).
    • Proceed to burn the animal carcasses and bury the ashes in the burial pit with the requirement that the distance from the surface of the ashes to the ground level is at least 0.5m, and spray disinfectant and sprinkle powdered lime in the burial pit area. Manage the burial pit as with the burial method. The burning time must ensure that the pig carcasses are completely burned.
    • Burning can be done in a specialized incinerator or manually by digging a pit, placing the bags containing the animal carcasses and animal products into the pit, and burning them with firewood, charcoal, straw, gasoline, oil, etc.; then cover with soil and compact it firmly. For Anthrax, the burial pit must be concreted.

3. Requirements for Vehicles Transporting Animal Carcasses to the Disposal Site

• If the disposal site is outside the outbreak area, animal carcasses and products must be put into bags, the bags tied tightly, and the bags gathered in one place to be sprayed with disinfectant before transport; for large animals that do not fit in a bag, use plastic sheeting or other waterproof material to line the inside (bottom and sides) of the transport vehicle’s container.
• The vehicle transporting animal carcasses and products must have a sealed floor to prevent waste from spilling on the road.
• The vehicle transporting animal carcasses and products must be cleaned, disinfected, and sterilized according to the guidance of the specialized veterinary management agency immediately before transport and after unloading the bags at the disposal site or leaving the disposal area.

4. Burial Pit Incidents and Remedies

• Burial pit incidents
  • Common burial pit incidents include subsidence, collapse, leakage of dirty water, foul odors, and groundwater pollution.
  • After burial, the carcasses decompose and disintegrate, the volume of the contents decreases, causing subsidence and collapse of the soil layer over the pit opening. Subsidence often occurs in high ground areas, with shoddy burial practices, insufficient compaction, an insufficiently thick soil cover, and a large number of buried pigs. Soil with good permeability (sandy soil, loamy soil, or sandy loam) often experiences more subsidence. Uneven subsidence often creates many cracks on the surface of the pit, releasing foul odors.
  • Foul odors usually occur after 1 week to 20 days. The gases released from the burial pit include intermediate products of decomposition such as Indole, Scatole, Captan, hydrogen sulfide… these gases diffuse into the air. Subsidence and foul odors often appear together.
  • Leakage of dirty water around the burial pit after burial often occurs in flooded areas, areas with a low groundwater table, and impermeable clay soil. Shoddy backfilling, not compacting the soil on top of the pit, or too thin a soil layer can also cause water to seep around the pit, causing pollution.
• Remedies
  • Areas far from residential areas
    • Add more soil on top of the pit and compact it firmly. The added soil should be mounded high and wide around the pit opening by about 0.3 – 0.5m.
    • Spray disinfectant or sprinkle powdered lime on the water leaking around.
    • One of the following products can be used for treatment: EMC, Umikai, Enchoice solution, and powdered lime to treat the foul odor of the burial pit.
  • Areas near residential areas
    • Mix Umikai into a 0.5% solution (1kg/200 liters of water), and pour it over the surface of the burial pit after digging up the surface soil layer of the pit by 0.5m to allow the solution to penetrate to the center of the pit. Do this 3 times consecutively, 12 hours apart. After 48 hours, 90 – 100% of the foul odor in the contaminated area can be eliminated.
    • Enchoice solution: Mix a solution with a concentration of 7-10ml/10 liters of clean water; spray on the surface of the burial pit and the area where dirty water has leaked out twice a day (morning and afternoon) for the first 2-3 days, then reduce to once a day and then once every 2 days. The duration is 7-10 days.
    • Combine the use of deodorizing chemicals and adding more soil to increase the treatment efficiency.

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CHAPTER 5: FURTHER REFERENCES

1. Group 3 Safety Training and Certification Services

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2. Group 3 Occupational Safety Test

• Group 3 Occupational Safety Quiz

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3. Price List for Occupational Safety Training Services

• View details