On 25 April 2022, the Brazilian Ministry of Agriculture, Husbandry and Supply (MAPA) issued Regulation No. 561, which intends to establish post-mortem inspection system procedures for broilers in MAPA registered slaughterhouses. The feedback period is 75 days. The main content includes:  
 

(1) The procedure is based on risk management and is applicable to post-mortem inspection of broilers in MAPA registered slaughterhouses, but not to slaughter breeders, laying hens and other poultry;  
 

(2) slaughter facilities and equipment shall conform to the risk-based inspection, one-way and continuous process and procedure is obliged. evaluation, classification, and audit area should be able to conduct sensory test of products. Appropriate structure and tools shall be equipped. Slaughterhouse shall monitor the equipment and process, aim at health compliance and rectify deviation timely ;  
 

(3) Assessment procedures for carcasses, carcasses division, incisions and offal shall be established in accordance with the health regulations for animal origin products, based on HACCP principles, taking the pathological features of food safety and relevant regulatory standards into account, and establishing relevant training requirements;  
 

(4) Qualified veterinarians after registration and training shall be set up to control the slaughtering process, formulate inspection procedures and training plans, and implement process control. The staff performing evaluation and classification shall be fully trained and qualified before taking up their posts, and their uniforms shall have identifiable marks;  
 

(5) The slaughterhouse shall conduct pre-slaughter sampling evaluation of broiler chickens, and adjust the slaughtering procedure if necessary. The post-slaughter evaluation procedure shall be carried out batch by batch and cover all samples inspected. Before the pre-cooling process, the contamination of subsequent products shall be avoided, and the evaluation and classification procedures for plucked birds, carcasses and offal shall be formulated.  Cover risks of gastrointestinal and biliary contamination, inflammation, trauma and hemorrhagic changes, metabolic changes, malfunctioning slaughtering techniques, parasites and bird tumors, and establish corrective procedures;  
 

(6) Hygienic control of slaughtering process should be implemented. Slaughterhouses should incorporate microbial monitoring of slaughtering process into self-inspection control and take samples every hour or so. The sampling point is located at the end of pre-cooling process.