- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (02/08/2013)
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Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption
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DISEASE | DIRECTIVE |
---|---|
Classical swine fever | Council Directive 2001/89/EC on Community measures for the control of classical swine fever |
African swine fever | Council Directive 2002/60/EC laying down specific provisions for the control of African swine fever |
Foot-and-mouth disease | Council Directive 85/511/EEC introducing Community measures for the control of foot-and-mouth disease |
Avian influenza | Council Directive 92/40/EEC introducing Community measures for the control of avian influenza |
Newcastle disease | Council Directive 92/66/EEC introducing Community measures for the control of Newcastle disease |
Rinderpest Sheep and goat plague Swine vesicular disease | Council Directive 92/119/EEC introducing general Community measures for the control of certain animal diseases and specific measures relating to swine vesicular disease |
Aquaculture diseases | Council Directive 91/67/EEC concerning the animal health conditions governing the placing on the market of aquaculture animals and products Council Directive 93/53/EEC introducing minimum Community measures for the control of certain fish diseases Council Directive 95/70/EC introducing minimum Community measures for the control of certain diseases affecting bivalve molluscs |
on the upper part, the name or ISO code of the Member State in capitals: AT, BE, DE, DK, ES, FI, FR, GR, [F1HR], IE, IT, LU, NL, PT, SE and UK,
in the centre, the veterinary approval number of the slaughterhouse,
on the lower part, one of the following sets of initials CE, EC, EF, EG, EK[F2,] EY [F1or] [F1EZ,]
two straight lines crossing at the centre of the stamp in such a way that the information is not obscured.
Textual Amendments
The letters must be at least 0,8 cm high and the figures at least 1 cm high.
The stamp must also carry information whereby the veterinarian who inspected the meat can be identified.
The mark must be applied under the direct supervision of the official veterinarian controlling the implementation of the animal health requirements.
Textual Amendments
F3 Substituted by Commission Implementing Decision of 31 July 2013 amending Annex III to Council Directive 2002/99/EC laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption as regards the addition of a treatment to eliminate certain animal health risks in meat (notified under document C(2013) 4853) (Text with EEA relevance) (2013/417/EU).
MEAT Treatment a | Disease | |||||||
---|---|---|---|---|---|---|---|---|
Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
(a) Heat treatment in a hermetically sealed container with an F 0 value of 3,00 or more b | + | + | + | + | + | + | + | + |
(b) Heat treatment at a minimum temperature of 70 °C, which must be reached throughout the meat | + | + | + | 0 | + | + | + | + |
(ba) Thorough cooking of meat, previously deboned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum of 30 minutes | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) Heat treatment at a minimum temperature of 80 °C which must be reached throughout the meat | + | + | + | + | + | + | + | + |
(d) Heat treatment in a hermetically sealed container to at least 60 °C for a minimum of 4 hours, during which time the core temperature must be at least 70 °C for 30 minutes | + | + | + | + | + | — | — | + |
(e) Natural fermentation and maturation of not less than nine months for boneless meat, resulting in the following characteristics: Aw value of not more than 0,93 or a pH value of not more than 6,0 | + | + | + | + | + | 0 | 0 | 0 |
(f) Same treatment as in (e) above although meat may contain bone a | + | + | + | 0 | 0 | 0 | 0 | 0 |
(g) Salami: treatment in accordance with the criteria to be defined by the Article 12(2) procedure following an opinion by the relevant Scientific Committee | + | + | + | 0 | + | 0 | 0 | 0 |
(h) Hams and loins: treatment involving natural fermentation and maturation during at least 190 days for hams and 140 days for loins | 0 | 0 | 0 | + | 0 | 0 | 0 | 0 |
(i) Heat treatment ensuring a core temperature of at least 65 °C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40 | + | 0 | 0 | 0 | 0 | 0 | 0 | + |
a All the necessary measures must be taken to avoid cross contamination. | ||||||||
b F 0 is the calculated killing effect on bacterial spores. An F 0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in 3 minutes with instantaneous heating and chilling. | ||||||||
MILK Treatment a | Disease | |||||||
---|---|---|---|---|---|---|---|---|
Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
MILK and milk products (including cream) for human consumption | ||||||||
(a) Ultra-high temperature (UHT)(UHT = minimum treatment at 132 °C for at least 1 second) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(b) If the milk has a pH of less than 7,0, simple high temperature — short-time pasteurisation (HTST) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) If the milk has a pH of 7,0 or more, double HTST | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
:
Effectiveness recognised.
:
Effectiveness not recognised.]
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