Council Directive of 26 June 1964 on health conditions for the production and marketing of fresh meat (64/433/EEC) (repealed)

  1. Introductory Text

  2. Article 1.. . . . . . . . . ....

  3. Article 2.. . . . . . . . . ....

  4. Article 3.. . . . . . . . . ....

  5. Article 4.. . . . . . . . . ....

  6. Article 4a.. . . . . . . . . ....

  7. Article 5.. . . . . . . . . ....

  8. Article 6.. . . . . . . . . ....

  9. Article 7.. . . . . . . . . ....

  10. Article 8.. . . . . . . . . ....

  11. Article 9.. . . . . . . . . ....

  12. Article 10.. . . . . . . . . ....

  13. Article 11.. . . . . . . . . ....

  14. Article 12.. . . . . . . . . ....

  15. Article 13.. . . . . . . . . ....

  16. Article 14.. . . . . . . . . ....

  17. Article 15.. . . . . . . . . ....

  18. Article 16.. . . . . . . . . ....

  19. Article 17.. . . . . . . . . ....

  20. Article 18.. . . . . . . . . ....

  21. Article 19.. . . . . . . . . ....

    1. ANNEX I

      1. CHAPTER I GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS

        1. 1. . . . . . . . . . ....

        2. 2. . . . . . . . . . ....

        3. 3. . . . . . . . . . ....

        4. 4. . . . . . . . . . ....

        5. 5. . . . . . . . . . ....

        6. 6. . . . . . . . . . ....

        7. 7. . . . . . . . . . ....

        8. 8. . . . . . . . . . ....

        9. 9. . . . . . . . . . ....

        10. 10. . . . . . . . . . ....

        11. 11. . . . . . . . . . ....

        12. 12. . . . . . . . . . ....

        13. 13. . . . . . . . . . ....

      2. CHAPTER II SPECIAL CONDITIONS FOR THE APPROVAL OF SLAUGHTERHOUSES

        1. 14. . . . . . . . . . ....

      3. CHAPTER III SPECIAL CONDITIONS FOR THE APPROVAL OF CUTTING PLANTS

        1. 15. . . . . . . . . . ....

      4. CHAPTER IV SPECIAL CONDITIONS FOR THE APPROVAL OF COLD STORES

        1. 16. . . . . . . . . . ....

        2. 17. . . . . . . . . . ....

      5. CHAPTER V HYGIENE OF THE STAFF, PREMISES AND EQUIPMENT IN THE ESTABLISHMENTS

        1. 18. . . . . . . . . . ....

        2. 19. . . . . . . . . . ....

        3. 20. . . . . . . . . . ....

        4. 21. . . . . . . . . . ....

        5. 22. . . . . . . . . . ....

        6. 23. . . . . . . . . . ....

        7. 24. . . . . . . . . . ....

      6. CHAPTER VI ANTE-MORTEM HEALTH INSPECTION

        1. 25. . . . . . . . . . ....

        2. 26. . . . . . . . . . ....

        3. 27. . . . . . . . . . ....

        4. 28. . . . . . . . . . ....

      7. CHAPTER VII SLAUGHTER, CUTTING AND MEAT-HANDLING HYGIENE

        1. 29. . . . . . . . . . ....

        2. 30. . . . . . . . . . ....

        3. 31. . . . . . . . . . ....

        4. 32. . . . . . . . . . ....

        5. 33. . . . . . . . . . ....

        6. 34. . . . . . . . . . ....

        7. 35. . . . . . . . . . ....

        8. 36. . . . . . . . . . ....

        9. 37. . . . . . . . . . ....

        10. 38. . . . . . . . . . ....

      8. CHAPTER VIII POST-MORTEM HEALTH INSPECTION

        1. 39. . . . . . . . . . ....

        2. 40. . . . . . . . . . ....

        3. 41. . . . . . . . . . ....

          1. A. Bovine animals over six weeks old

          2. B. Bovine animals under six weeks old

          3. C. Swine

          4. D. Sheep and goats

          5. E. Domestic solipeds

          6. F. . . . . . . . . . ....

          7. G. . . . . . . . . . ....

        4. 42. A. . . . . . . . . ....

          1. A. . . . . . . . . . ....

          2. B. . . . . . . . . . ....

      9. CHAPTER IX REQUIREMENTS FOR MEAT INTENDED FOR CUTTING

        1. 43. . . . . . . . . . ....

        2. 44. . . . . . . . . . ....

        3. 45. . . . . . . . . . ....

        4. 46. . . . . . . . . . ....

      10. CHAPTER X HEALTH CONTROL OF CUT MEAT AND STORED MEAT

        1. 47. . . . . . . . . . ....

        2. 48. . . . . . . . . . ....

      11. CHAPTER XI HEALTH MARKING

        1. 49. . . . . . . . . . ....

        2. 50. . . . . . . . . . ....

        3. 51. . . . . . . . . . ....

        4. 52. . . . . . . . . . ....

        5. 53. . . . . . . . . . ....

        6. 54. . . . . . . . . . ....

        7. 55. . . . . . . . . . ....

        8. 56. . . . . . . . . . ....

        9. 57. . . . . . . . . . ....

        10. 58. . . . . . . . . . ....

      12. CHAPTER XII WRAPPING AND PACKAGING OF FRESH MEAT

        1. 59. . . . . . . . . . ....

        2. 60. . . . . . . . . . ....

        3. 61. . . . . . . . . . ....

        4. 62. . . . . . . . . . ....

        5. 63. . . . . . . . . . ....

        6. 64. . . . . . . . . . ....

      13. CHAPTER XIII HEALTH CERTIFICATE

        1. 65. . . . . . . . . . ....

      14. CHAPTER XIV STORAGE

        1. 66. . . . . . . . . . ....

        2. 67. . . . . . . . . . ....

        3. 68. . . . . . . . . . ....

      15. CHAPTER XV TRANSPORT

        1. 69. . . . . . . . . . ....

        2. 70. . . . . . . . . . ....

        3. 71. . . . . . . . . . ....

        4. 72. . . . . . . . . . ....

        5. 73. . . . . . . . . . ....

        6. 74. . . . . . . . . . ....

        7. 75. . . . . . . . . . ....

    2. ANNEX II

      1. CHAPTER I GENERAL CONDITIONS FOR APPROVAL OF LOW-CAPACITY ESTABLISHMENTS

      2. CHAPTER II SPECIAL CONDITIONS FOR THE APPROVAL OF LOW-CAPACITY SLAUGHTERHOUSES

    3. ANNEX III

      PROFESSIONAL QUALIFICATIONS OF AUXILIARIES

      1. 1. . . . . . . . . . ....

      2. 2. . . . . . . . . . ....

      3. 3. . . . . . . . . . ....