When greaves are rendered at a temperature of more than 70oC and have a moisture content of less than 10% (m/m), there are no specific requirements. Nr. Hygieneverordnung Durch die Verordnungen (EG) Nr. CHAPTER VI: WRAPPING AND PACKAGING OF LIVE BIVALVE MOLLUSCS. Treated stomachs, bladders and intestines that cannot be kept at ambient temperature must be stored chilled using facilities intended for that purpose until their dispatch. is of a type in respect of which there was no requirement for approval before the application of this Regulation. "Slaughterhouse" means an establishment used for slaughtering and dressing animals, the meat of which is intended for human consumption. Packages intended for supply to the final consumer containing minced meat from poultry or solipeds or meat preparations containing MSM must bear a notice indicating that such products should be cooked before consumption. The following material must not be used to produce MSM: for poultry, the feet, neckskin and head; and. Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements. The adoption of this Regulation should not reduce the level of protection provided by the additional guarantees agreed for Finland and Sweden on their accession to the Community and confirmed by Decisions 94/968/EC (8), 95/50/EC (9), 95/160/EC (10), 95/161/EC (11), 95/168/EC (12), 95/409/EC (13), 95/410/EC (14) and 95/41 I/EC (15). If mechanical separation does not take place immediately after deboning the flesh-bearing bones must be stored and transported at a temperature of not more than 2oC or, if frozen, at a temperature of not more than -18oC. CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE. Insert free text, CELEX number or descriptors. C.   REQUIREMENTS FOR RELAYING LIVE BIVALVE MOLLUSCS. 3. Raw milk from any animal not complying with the requirements of points 1 to 3 - in particular, any animal showing individually a positive reaction to the prophylactic tests vis-a-vis tuberculosis or brucellosis as laid down in Directive 64/432/EEC and Directive 91/68/EEC - must not be used for human consumption. März 2017; Verordnung (EG) Nr. After purification or relaying, live bivalve molluscs from class B or C production areas must meet all of the requirements of Chapter V. However, live bivalve molluscs from such areas that have not been submitted for purification or relaying may be sent to a processing establishment, where they must undergo treatment to eliminate pathogenic microorganisms (where appropriate, after removal of sand, mud or slime in the same or another establishment). Food business operators sending batches of live bivalve molluscs must complete the relevant sections of the registration document so that they are easy to read and cannot be altered. Kurzbeschreibung und Chancen. In this context, special attention should be given to adherence to the specific hy-giene rules for food of animal origin according to Regulation (EC) No. 853/2004 sowie der Tierischen Lebensmittel-Hygieneverordnung und der Tierischen Lebensmittel-Überwachungsverordnung Schulung zur kundigen Person, Registrierung, Wildursprungsschein, Trichinenprobenentnahme Meine Erlasse vom 07. The Commission shall, if appropriate, accompany the report with relevant proposals. Food business operators may also slaughter bison on the farm in accordance with paragraph 3 in exceptional circumstances. HEALTH REQUIREMENTS FOR RAW MILK PRODUCTION. auf den neu-esten Stand gebracht. 854/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. "Small wild game" means wild game birds and lagomorphs living freely in the wild. (6)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs (as in recital 1). (37)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. SECTION XIII: TREATED STOMACHS, BLADDERS AND INTESTINES. "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. schriften sind in der Verordnung (EG) Nr. The food business operator must inform the competent authority in advance of the date and time of slaughter. Personen, die Lebensmittel gewerbsmäßig herstellen, verarbeiten oder in Verkehr bringen, müssen mindestens einmal jährlich (unter Berücksichtigung der Hygienesituation zum Teil auch häufiger) eine Hygieneschulung zu den grundlegenden Aspekten in der Lebensmittelhygiene absolvieren. "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. The provisions of Section I apply to the production and placing on the market of meat from even-toed farmed, game mammals (Crevice and Suede), unless the competent authority considers them inappropriate. However, provided that it shows no pathological lesion, the penis may be discarded immediately. Having regard to the Treaty establishing the European Community, and in particular Article 152(4)(b) thereof. This Regulation defines specific hygiene requirements for food of animal origin imported into the Community. heads and feet must be skinned or scalded and depilated. The viscera must be identifiable as belonging to a given animal. However, poultry carcases must be no more than 3 days old. Sep 2019 (29)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing. When raw milk fails to comply with point 3 or 4, the food business operator must inform the competent authority and take measures to correct the situation. I. V-0178-02 EU-Lebensmittel-Basisverordnung ... V-0853-04 EU-Tierische-Lebensmittel-Hygieneverordnung Hauptteil V-0854-04 EU-Tierische-LM-Überwachungsverordnung ... Nr. 853/2004 vom 29.4.2004 des Europäischen Parlaments und des Rates über spezifische Hygienevorschriften für Lebensmittel tierischer Herkunft Die Verordnung enthält spezifische Hygienevorschriften für Betriebe, die Lebensmittel tierischen Ursprungs verarbeiten; sie gilt ergänzend zur allgemeinen Hygieneverordnung (EG) Nr. In the event of failure to comply with any of the requirements listed under paragraph 2, the food business operator must notify the official veterinarian and take appropriate measures. 1. REQUIREMENTS FOR PURIFICATION CENTRES. In particular, products that are not salted or dried must be kept at a temperature of not more than 3oC. After inspection and evisceration, slaughtered animals must be cleaned and chilled to not more than 4oC as soon as possible, unless the meat is cut while warm. SECTION II: MEAT FROM POULTRY AND LAGOMORPHS. 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. 2. if carrying out conditioning in natural sites, use only areas that the competent authority has classified as being of class A. "Treated stomachs, bladders and intestines" means stomachs, bladders and intestines that have been submitted to a treatment such as salting, heating or drying after they have been obtained and after cleaning. The slaughtered animal must be accompanied to the slaughterhouse by a certificate issued by the official veterinarian or approved veterinarian in accordance with Regulation (EC) No .../2004 (4). It may be stored only for a limited period. The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (20). 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. 852/2004. 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. REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL. Containers used to hold live bivalve molluscs in purification systems must have a construction that allows clean seawater to flow through. CHAPTER III: REQUIREMENTS FOR CUTTING PLANTS. However, where required for welfare reasons, animals must be given a resting period before slaughter. Minced meat, meat preparations and MSM must not be re-frozen after thawing. They must be eviscerated within 24 hours of slaughter under the supervision of the competent authority. the meat comes from an establishment covered by subparagraph (d). The carcases must not contain visible faecal contamination. This declaration must also indicate the date, time and place of killing. 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. Notwithstanding points 1 and 2, food business operators may slaughter farmed ratites and farmed ungulates referred to in point 1 at the place of origin with the authorisation of the competent authority if: the animals cannot be transported, to avoid any risk for the handler or to protect the welfare of the animals; the herd undergoes regular veterinary inspection; the owner of the animals submits a request; the competent authority is informed in advance of the date and time of slaughter of the animals; the holding has procedures for concentrating the animals to allow an ante-mortem inspection of the group to be made; the holding has facilities suitable for the slaughter, bleeding and, where ratites are to be plucked, plucking of the animals; animal welfare requirements are complied with; slaughtered and bled animals are transported to the slaughterhouse hygienically and without undue delay. in Erwägung nachstehender Gründe: (1) Ein hohes Maß an Schutz für Leben und Gesundheit des Menschen ist eines der grundlegen-den Ziele des Lebensmittelrechts, wie es in der Verordnung (EG) Nr. When not skinned, porcine animals must have their bristles removed immediately. Food business operators may use only those areas that the competent authority has approved for relaying live bivalve molluscs. (1) Die Zulassung von Betrieben, die ihre Tätigkeit nach Artikel 4 Absatz 2 der Verordnung (EG) Nr. 06. (5)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs (as in recital 1). Jährliche Schulung in der … in the case of females of other species that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, but belong to a herd where brucellosis or tuberculosis has been detected after the checks referred to in point 2(a)(iii) or 2(b)(ii), if treated to ensure its safety. (24)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. (34)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. be transported, and stored until rendering, in hygienic conditions and at an internal temperature of not more than 7oC. "Milk production holding" means an establishment where one or more farmed animals are kept to produce milk with a view to placing it on the market as food. Food business operators storing and transporting live bivalve molluscs must ensure that they are kept at a temperature that does not adversely affect food safety or their viability. operators and equipment coming into contact with the outer surface of hides and fleece must not touch the meat; measures must be taken to prevent the spillage of digestive tract content during and after evisceration and to ensure mat evisceration is completed as soon as possible after stunning; and. CHAPTER IV: HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES, A. 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. They must have facilities for disinfecting tools with hot water supplied at not less than 82oC, or an alternative system having an equivalent effect. (16)  Council Directive 64/432/EEC of 26 June 1964 on animal health problems affecting intra-Community trade in bovine animals and swine (OJ 121, 29.7.1964, p. 1977/64). Consultation of the European Food Safety Authority. The technical requirements for MSM should differ, however, depending on a risk assessment of the product resulting from different methods. The mark must be legible and indelible, and the characters easily decipherable. Without prejudice to Article 6(3) of Regulation (EC) No /2004 (24), establishments handling those products of animal origin for which Annex III to this Regulation lays down requirements shall not operate unless the competent authority has approved them in accordance with paragraph 3 of this Article, with the exception of establishments carrying out only: the storage of products not requiring temperature-controlled storage conditions; or. All meat, including minced meat and meat preparations, used to produce meat product must meet the requirements for fresh meat. As regards raw milk and raw cream intended for direct human consumption, it is appropriate to enable each Member State to maintain or establish appropriate health measures to ensure the achievement of the objectives of this Regulation on its territory. Annexes II and III may be adapted or updated in accordance with the procedure referred to in Article 12(2), taking into account: the development of guides to good practice; the experience gained from the implementation of HACCP-based systems pursuant to Article 5 of Regulation (EC) No /2004 (34); the technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs; 2. ordnungen Nr. Water used for this purpose must be potable water or, on board vessels, clean water. biler Schlachteinheiten, die der EU-Hygieneverordnung (EG) Nr. Frozen fishery products must be kept at a temperature of not more than -18oC in all parts of the product; however, whole frozen fish in brine intended for the manufacture of canned food may be kept at a temperature of not more than -9oC. Surfaces of equipment that are intended to come into contact with milk (utensils, containers, tanks, etc. Chilling must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of not more than 7oC. 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. Exemptions from Annex II and III may be granted in accordance with the procedure referred to in Article 12(2), provided that they do not affect the achievement of the objectives of this Regulation. Vessels designed and equipped to preserve fishery products for more than twenty-four hours must be equipped with holds, tanks or containers for the storage of fishery products at the temperatures laid down in Chapter VII. 1. (10)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. Egg contents may not be obtained by the centrifuging or crushing of eggs, nor may centrifuging be used to obtain the remains of egg whites from empty shells for human consumption. Dazu zählen neben verwaltungstechnischen Optimierungen: 1. However, a new mark need not be applied to a product unless its packaging and/or wrapping is removed or it is further processed in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations take place. However, Member States should be allowed to establish stricter rules within their territories to take account of specific risks. Pectinidae may not be placed on the market for human consumption otherwise than via a fish auction, a dispatch centre or a processing establishment. Fishery products kept alive must be kept at a temperature and in a manner that does not adversely affect food safety or their viability. Chapters V, VI, VIII and IX, and paragraph 3 of Chapter VII, apply to retail. if appropriate, suitable equipment for the preparation of products consisting of rendered animal fats mixed with other foodstuffs and/or seasonings. Food business operators may slaughter poultry referred to in Chapter IV, point 1(b)(i), on the farm only with the authorisation of the competent authority and in compliance with the following requirements. (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. A. The pH must be adjusted subsequently. This Regulation shall be binding in its entirety and directly applicable in all Member States. Having regard to the Opinion of the European Economic and Social Committee (2). Fresh fishery products, thawed unprocessed fishery products, and cooked and chilled products from crustaceans and molluscs, must be maintained at a temperature approaching that of melting ice.