MSM not shown to comply with the criteria referred to in (d) may be used only to manufacture heat-treated meat products in establishments approved in accordance with this Regulation. 1924/2006 Le­bens­mit­tel für spe­zi­el­le Ver­brau­cher­grup­pen ... Verordnung (EG) 853/2004… The food business operator must notify the official veterinarian of any information that gives rise to health concerns before ante-mortem inspection of the animal concerned. (7)  Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31,1.2.2002, p. 1). Where more than one slaughter line is operated in the same premises, there must be adequate separation of the lines to prevent cross-contamination. V.   LABELLING AND IDENTIFICATION MARKING. during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the temperature of the meat is maintained at not more than 4oC by means of an ambient temperature of 12oC or an alternative system having an equivalent effect; and. (22)  Rendered animal fat obtained by low-temperature rendering of fresh fat from the heart, caul, kidneys and mesentery of bovine animals, and fat from cutting rooms. The requirements laid down in points 1 and 2 also apply to dispatch centres situated on board vessels. EU: Kerninhalte. In accordance with the procedure referred to in Article 12(2): provision may be made for the use of electronic documents. 853/2004 und (EG) Nr. 853/2004 und (EG) Nr. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs OJ L 139, 30.4.2004, p. 55–205 (ES, DA, DE, EL, EN, FR, IT, NL, PT, FI, SV) sampling plans and the methods and analytical tolerances to be applied to check compliance with the health standards; to lay down health standards or checks, where there is scientific evidence indicating that they are necessary to protect public health; to extend Annex III, Section VII, Chapter IX, to live bivalve molluscs other than pectinidae; to specify criteria for determining when epidemiological data indicate that a fishing ground does not present a health hazard with regard to the presence of parasites and, consequently, for determining when the competent authority may authorise food business operators not to freeze fishery products in accordance with Annex III, Section VIII, Chapter III, Part D; to lay down freshness criteria and limits with regard to histamine and total volatile nitrogen for fisheries products; to permit the use for the manufacture of certain dairy products of raw milk not meeting the criteria laid down in Annex III, Section IX, as regards its plate count and somatic cell count; without prejudice to Directive 96/23/EC (35), to fix a maximum permitted value for the combined total of residues of antibiotic substances in raw milk; and. 1. The tests provided for in subparagraphs (a) and (b) need not be carried out for foodstuffs originating in an establishment that is subject to a control programme recognised, in respect of the food of animal origin concerned and in accordance with the procedure referred to in Article 12(2), as equivalent to that approved for Sweden and Finland. for azaspiracids, 160 micrograms of azaspiracid equivalents per kilogram. However, it is not necessary for the slaughterhouse operator to be provided with: the information referred to in point 3(a), (b), (f) and (h), if the operator is already aware of this information (for example, through a standing arrangement or a quality assurance scheme); or. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 1(b). For the production of gelatine intended for use in food, the following raw materials may be used: hides and skins of farmed ruminant animals; The use of hides and skins is prohibited if they have undergone any tanning process, regardless of whether this process was completed. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs zur Fussnote [1] zur Fussnote [2] zur Fussnote [3] zur Fussnote [4] (ABl. SECTION II: MEAT FROM POULTRY AND LAGOMORPHS. hand-washing equipment for use by the staff engaged in handling exposed fishery products with taps designed to prevent the spread of contamination. The mark must be legible and indelible, and the characters easily decipherable. 853/2004 des Europä- ischen Parlaments und des Rates vom 29. (3)  Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 288), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 23), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) and Council Decision of 16 April 2004. 2013 L 160 S.15, ber. Procedures based on the HACCP principles must be in place to verify the uniform distribution of heat. VERORDNUNG (EG) Nr. The food business operator must inform the competent authority in advance of the date and time of slaughter. FLEISCH: 1.1. Milking must be carried out hygienically, ensuring in particular: that, before milking starts, the teats, udder and adjacent parts are clean; that milk from each animal is checked for organoleptic or physico-chemical abnormalities by the milker or a method achieving similar results and that milk presenting such abnormalities is not used for human consumption; that milk from animals showing clinical signs of udder disease is not used for human consumption otherwise than in accordance with the instructions of a veterinarian; the identification of animals undergoing medical treatment likely to transfer residues to the milk, and that milk obtained from such animals before the end of the prescribed withdrawal period is not used for human consumption; and. There must be a separate place with appropriate facilities for the cleaning, washing and disinfection of: These places and facilities are not compulsory for (b) if officially authorised places and facilities exist nearby. To take account of technical and scientific progress, close and effective cooperation should be ensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. However, to preserve certain hunting traditions without prejudicing food safety, it is appropriate to provide for training for hunters who place wild game on the market for human consumption. 1224/2012. In particular, measures must be taken to prevent the spillage of digestive tract contents during evisceration. The animals or, where appropriate, each batch of animals sent for slaughter must be identified so that their origin can be traced. the transport of fishery products the nature of which has not been substantially altered, including live fishery products, from the place of production to the first establishment of destination. Appropriate facilities must be provided, adapted to the size of the animals. 854/2004 und (EG) Nr. CHAPTER III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS. Food business operators need not comply with point l(b) when frozen fishery products are transported from a cold store to an approved establishment to be thawed on arrival for the purposes of preparation and/or processing, if the journey is short and the competent authority so permits. The risk of contamination of the meat with scalding water must be minimised. Implementing measures and transitional arrangements may be laid down in accordance with the procedure referred to in Article 12(2). associated operations cover any of the following operations, if carried out on board fishing vessels: slaughter, bleeding, heading, gutting, removing fins, refrigeration and wrapping; they also include: the transport and storage of fishery products the nature of which has not been substantially altered, including live fishery products, within fish farms on land and. It is however enough if at least one person of a hunting team has the knowledge referred to in paragraph 1. have facilities for disinfecting tools with hot water supplied at not less than 82oC, or an alternative system having an equivalent effect. "Packing centre" means an establishment where eggs are graded by quality and weight. the information referred to in point 3(a), (b), (f) and (g), if the producer declares that there is no relevant information to report. eingereicht gemäß Artikel 88 Absätze 2 und 3 und Absatz 4 Buchstabe c der Geschäftsordnung. This should enable hunters to undertake an initial examination of wild game on the spot. In the case of meat from bovine and porcine animals, the test provided for in subparagraph (a) need not be carried out for consignments intended for an establishment for the purposes of pasteurisation, sterilisation or treatment having a similar effect. delayed eviscerated poultry, geese and ducks reared for the production of "foie gras" and birds that are not considered as domestic but which are farmed as domestic animals, if slaughtered at the farm in accordance with Chapter VI; farmed game slaughtered at the place of production in accordance with Section III; and. Fra­gen und Ant­wor­ten zur Ge­mein­schafts­lis­te nach Ar­ti­kel 13 Ab­satz 3 der Ver­ord­nung (EG) Nr. Containers used for the dispatch or storage of unpackaged prepared fresh fishery products stored under ice must ensure that melt water does not remain in contact with the products. Verordnung (EG) Nr. have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than 18oC; have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18oC. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. Food business operators intending to place the following food of animal origin on the market in Sweden or Finland shall comply with the rules set out in paragraph 2 in respect of salmonella: meat from bovine and porcine animals, including minced meat but excluding meat preparations and MSM; meat from poultry of the following species: domestic fowl, turkeys, guinea-fowl, ducks and geese, including minced meat but excluding meat preparations and MSM; and. The depth of layers of live bivalve molluscs must not impede the opening of shells during purification. The following criteria for raw milk apply pending the establishment of standards in the context of more specific legislation on the quality of milk and dairy products. the meat leaves the slaughterhouse, or a cutting room on the same site as the slaughter premises, immediately and transport takes no more than two hours. It must then be eviscerated in a slaughterhouse or in a cutting plant located in the same Member State as the farm of production. Until post-mortem inspection is completed, parts of a slaughtered animal subject to such inspection must: remain identifiable as belonging to a given carcase; and. 882/2004 des Europäischen Parlaments und des Rates sowie zur Änderung der Verordnungen (EG) Nr. Cracked eggs must be processed as soon as possible. These health rules have reduced trade barriers for the products concerned, contributing to the creation of the internal market while ensuring a high level of protection of public health. Animal intestines, bladders and stomachs may be placed on the market only if: they derive from animals which have been slaughtered in a slaughterhouse, and which have been found fit for human consumption following ante-mortem and post-mortem inspection; after the treatment referred to in (b), effective measures are taken to prevent re-contamination. Food business operators must check passports accompanying domestic solipeds to ensure that the animal is intended for slaughter for human consumption. Complete skinning of the carcase and other parts of the body intended for human consumption must be carried out, except for porcine animals and the heads and feet of ovine and caprine animals and calves. 0000002314 00000 n DE. zur Abweichung von der Verordnung (EG) Nr.852/2004 des Europäischen Parlaments und des Rates und zur Änderung der Verordnungen (EG) Nr. Nr. CHAPTER I: GENERAL REQUIREMENTS FOR THE PLACING ON THE MARKET OF LIVE BIVALVE MOLLUSCS. September 2009 (Abl. "Freezer vessel" means any vessel on board which freezing of fishery products is carried out, where appropriate after preparatory work such as bleeding, heading, gutting and removal of fins and, where necessary, followed by wrapping or packaging. Before dispatch, the shells of live bivalve molluscs must be washed thoroughly with clean water. The period provided for in Article 5(6) of Decision 1999/468/EC shall be set at three months. CHAPTER II: REQUIREMENTS DURING AND AFTER LANDING. Packaged fresh fishery products must be chilled to a temperature approaching that of melting ice. "Collagen" means the protein-based product derived from animal bones, hides, skins and tendons manufactured in accordance with the relevant requirements of this Regulation. The criteria should not be maximum figures beyond which raw milk cannot be placed on the market. Water used for this purpose must be potable water or, on board vessels, clean water. avoid contamination of fishery products during unloading and landing, in particular by: carrying out unloading and landing operations rapidly; placing fishery products without delay in a protected environment at the temperature specified in Chapter VII; and. 854/2004 (ABl. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. 1. Directive as last amended by Regulation (EC) No 806/2003 (OJ L 122, 16.5.2003, p.1). 854/2004 und (EG) Nr. 8. Large wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. 988/2009 des Europäischen Parlaments und des Rates vom 16. (33)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. A declaration by the food business operator who reared the animal, stating the identity of the animal and indicating any veterinary products or other treatments administered to the animal, dates of administration and withdrawal periods, must accompany the slaughtered animal to the slaughterhouse. "Conditioning" means the storage of live bivalve molluscs coming from class A production areas, purification centres or dispatch centres in tanks or any other installation containing clean seawater, or in natural sites, to remove sand, mud or slime, to preserve or to improve organoleptic qualities and to ensure that they are in a good state of vitality before wrapping or packaging. In place of the identification mark provided for in Annex II, Section I, a document indicating the establishment of origin and containing the information set out in the Appendix to this Annex must accompany raw materials during transport, when delivered to a collection centre or tannery and when delivered to the collagen-processing establishment. Shelling or shucking must be carried out hygienically, avoiding contamination of the product. The brine must not be a source of contamination for the fish. In vessels equipped for chilling fishery products in cooled clean seawater, tanks must incorporate devices for achieving a uniform temperature throughout the tanks. Fishery products containing biotoxins such as ciguatoxin or muscle-paralysing toxins must not be placed on the market. If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached. The slaughtered and bled animal must be transported to the slaughterhouse hygienically and without undue delay. Wrapping and packaging containing collagen must bear the words "collagen fit for human consumption" and indicate the date of preparation. Food business operators shall also comply with any conditions for use that may be adopted under the same procedure. if appropriate, suitable equipment for the preparation of products consisting of rendered animal fats mixed with other foodstuffs and/or seasonings. 496 0 obj << /Linearized 1 /O 498 /H [ 828 1328 ] /L 512702 /E 85095 /N 151 /T 502663 >> endobj xref 496 19 0000000016 00000 n The pH must be adjusted subsequently. Each notification shall: provide a detailed description of the requirements that that Member State considers need to be adapted and the nature of the adaptation sought; describe the foodstuffs and establishments concerned; explain the reasons for the adaptation, including, where relevant, by providing a summary of the hazard analysis carried out and any measures to be taken to ensure that the adaptation will not compromise the objectives of this Regulation; and. "Egg products" means processed products resulting from the processing of eggs, or of various components or mixtures of eggs, or from the further processing of such processed products. It may be stored only for a limited period. "Huftiere" Haustiere der Gattungen Rind (einschließlich Bubalus und Bison), Schwein, Schaf und Ziege sowie als Haustiere gehaltene Einhufer; 30.4.2004 Amtsblatt der Europäischen Union L 139/1 DE I (Veröffentlichungsbedürftige Rechtsakte) VERORDNUNG (EG) Nr. Animals brought into the slaughter room must be slaughtered without undue delay. The traceability of food is an essential element in ensuring food safety. Food business operators may place live bivalve molluscs collected from class A production areas on the market for direct human consumption only if they meet the requirements of Chapter V. Food business operators may place live bivalve molluscs collected from class B production areas on the market for human consumption only after treatment in a purification centre or after relaying. CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF GELATINE. Food business operators handling pectinidae must comply: with the documentary requirements of Chapter I, points 3 to 7, where applicable. (30)  Official Publications Office is to insert the official number of the Regulation on the organisation of official controls. the staff gathering live bivalve molluscs also operate the dispatch centre, purification centre, relaying area or processing establishment receiving the live bivalve molluscs; and. Liquid egg must be obtained in accordance with the requirements of points 1,2,3,4 and 7 of Part III. Having consulted the Committee of the Regions. L 338 vom 22.12.2005, S. 27), die zuletzt durch die Durchführungsverordnung (EU) The competent authority should encourage hunters' organisations to provide such training. If the competent authority so permits, food chain information may accompany the animals to which it relates to the slaughterhouse, rather than arriving at least 24 hours in advance, in the case of: porcine animals, poultry or farmed game that have undergone ante-mortem inspection at the holding of provenance, if a certificate that the veterinarian has signed stating that he or she examined the animals at the holding and found them to be healthy accompanies them; animals that have undergone emergency slaughter, if a declaration, that the veterinarian has signed recording the favourable outcome of the ante-mortem inspection accompanies them; and. 854/20046, Verordnung (EG) Nr. No crustaceans, fish or other marine species may be kept in a purification tank in which live bivalve molluscs are undergoing purification. In particular: the trachea and oesophagus must remain intact during bleeding, except in the case of slaughter according to a religious custom; contact between the outside of the skin and the carcase must be prevented; and. The following requirements apply to the production and use of MSM produced using techniques other than those mentioned in point 3. April 2004 mit besonderen Verfahrensvorschriften für die amtliche Überwachung von zum menschlichen Verzehr bestimmten Erzeugnissen tierischen Ursprungs3, insbesondere auf die Artik… Tanks and water storage containers must meet the following requirements: Internal surfaces must be smooth, durable, impermeable and easy to clean. Meat from animals that undergo slaughter following an accident in a slaughterhouse may be used for human consumption if, on inspection, no serious lesions other than those due to the accident are found. (14)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. Chapters V, VI, VIII and IX, and paragraph 3 of Chapter VII, apply to retail. Small wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. Unsere Mitarbeiter begrüßen Sie als Leser hier bei uns. wild birds that are hunted for human consumption. April 2004 zur Koordinierung der Systeme der sozialen Sicherheit. C.   REQUIREMENTS FOR MECHANICALLY SEPARATED FISHERY PRODUCTS. 853/2004 des Europäischen Parlaments und des Rates mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs (Text von Bedeutung für den EWR) - Publications Office of the EU. Carcases and offal must not come into contact with floors, walls or work stands. to approve equivalent processes for the production of gelatine or collagen. have a separate room for evisceration and further dressing, including the addition of seasonings to whole poultry carcases, unless the competent authority authorises separation in time of these operations within a specific slaughterhouse on a case-by-case basis; plucking or skinning, and any scalding; and. 1019/2008 der Kommission vom 17. 0000000828 00000 n Food business operators deciding to accept animals onto the slaughterhouse premises after evaluating the relevant food chain information must make it available to the official veterinarian without delay and, except in the circumstances mentioned in point 7, no less than 24 hours before the arrival of the animal or lot. Die VO (EG) Nr. (5)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. (29)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. A.   ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. 1224/2012. L 338 vom 22.12.2005 S. 27; Vessels must be designed and constructed so as not to cause contamination of the products with bilge-water, sewage, smoke, fuel, oil, grease or other objectionable substances. Ihre Inhalte werden durch die VO (EG) Nr. The information need not be provided as a verbatim extract from the records of the holding of provenance. During rendering the use of solvents is prohibited. April 2004 angenommen1. Their layout must facilitate ante-mortem inspections, including the identification of the animals or groups of animals. Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance with the following requirements. the meat comes from an establishment covered by subparagraph (d). 854/2004 (Text von Bedeutung für den EWR) L 338: 83: 22.12.2005: M 3: 32006R1662 Slaughterhouse operators must be provided with the information no less than 24 hours before the arrival of animals at the slaughterhouse, except in the circumstances mentioned in point 7. It is necessary to maintain and, where required to ensure consumer protection, to tighten detailed hygiene rules for products of animal origin. 883/2004 2. If they accept the animals for slaughter, they must give the documents mentioned in subparagraphs (a) and (c) to the official veterinarian. Verordnung (EG) Nr. Directive as last amended by Commission Regulation (EC) No 445/2004 (OJ L 72, 11.3.2004, p. 60). However, they may limit their application only if they consider that the requirements of Regulation (EC) No /2004 (6) are sufficient to achieve food hygiene objectives and when the supply of food of animal origin from a retail establishment to another establishment is a marginal, localised and restricted activity.