Regulation (EC) No 853/2004 of the European Parliament and of the CouncilDangos y teitl llawn

[X1 ANNEX III U.K. SPECIFIC REQUIREMENTS

Editorial Information

X1 Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004).

SECTION I: U.K. MEAT OF DOMESTIC UNGULATES

CHAPTER I: U.K. TRANSPORT OF LIVE ANIMALS TO THE SLAUGHTERHOUSE

Food business operators transporting live animals to slaughterhouses must ensure compliance with the following requirements.

1.

During collection and transport, animals must be handled carefully without causing unnecessary distress.

2.

Animals showing symptoms of disease or originating in herds known to be contaminated with agents of public health importance may only be transported to the slaughterhouse when the competent authority so permits.

CHAPTER II: U.K. REQUIREMENTS FOR SLAUGHTERHOUSES

Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which domestic ungulates are slaughtered meet the following requirements.

1.

(a)

Slaughterhouses must have adequate and hygienic lairage facilities or, climate permitting, waiting pens that are easy to clean and disinfect. These facilities must be equipped for watering the animals and, if necessary, feeding them. The drainage of the wastewater must not compromise food safety.

(b)

They must also have separate lockable facilities or, climate permitting, pens for sick or suspect animals with separate draining and sited in such a way as to avoid contamination of other animals, unless the competent authority considers that such facilities are unnecessary.

(c)

The size of the lairage facilities must ensure that the welfare of the animals is respected. Their layout must facilitate ante-mortem inspections, including the identification of the animals or groups of animals.

2.

To avoid contaminating meat, they must:

(a)

have a sufficient number of rooms, appropriate to the operations being carried out;

(b)

have a separate room for the emptying and cleaning of stomachs and intestines, unless the competent authority authorises the separation in time of these operations within a specific slaughterhouse on a case-by-case basis;

(c)

ensure separation in space or time of the following operations:

(i)

stunning and bleeding;

(ii)

in the case of porcine animals, scalding, depilation, scraping and singeing;

(iii)

evisceration and further dressing;

(iv)

handling clean guts and tripe;

(v)

preparation and cleaning of other offal, particularly the handling of skinned heads if it does not take place at the slaughter line;

(vi)

packaging offal;

and

(vii)

dispatching meat;

(d)

have installations that prevent contact between the meat and the floors, walls and fixtures;

and

(e)

have slaughter lines (where operated) that are designed to allow constant progress of the slaughter process and to avoid cross-contamination between the different parts of the slaughter line. Where more than one slaughter line is operated in the same premises, there must be adequate separation of the lines to prevent cross-contamination.

3.

They must have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

4.

The equipment for washing hands used by the staff engaged in handling exposed meat must have taps designed to prevent the spread of contamination.

5.

There must be lockable facilities for the refrigerated storage of detained meat and separate lockable facilities for the storage of meat declared unfit for human consumption.

6.

There must be a separate place with appropriate facilities for the cleaning, washing and disinfection of means of transport for livestock. However, slaughterhouses need not have these places and facilities if the competent authority so permits and official authorised places and facilities exist nearby.

7.

They must have lockable facilities reserved for the slaughter of sick and suspect animals. This is not essential if this slaughter takes place in other establishments authorised by the competent authority for this purpose, or at the end of the normal slaughter period.

8.

If manure or digestive tract content is stored in the slaughterhouse, there must be a special area or place for that purpose.

9.

They must have an adequately equipped lockable facility or, where needed, room for the exclusive use of the veterinary service.

CHAPTER III: U.K. REQUIREMENTS FOR CUTTING PLANTS

Food business operators must ensure that cutting plants handling meat of domestic ungulates:

1.

are constructed so as to avoid contamination of meat, in particular by:

(a)

allowing constant progress of the operations;

or

(b)

ensuring separation between the different production batches;

2.

have rooms for the separate storage of packaged and exposed meat, unless stored at different times or in such a way that the packaging material and the manner of storage cannot be a source of contamination for the meat;

3.

have cutting rooms equipped to ensure compliance with the requirements laid down in Chapter V;

4.

have equipment for washing hands with taps designed to prevent the spread of contamination, for use by staff engaged in handling exposed meat; and

5.

have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

CHAPTER IV: U.K. SLAUGHTER HYGIENE

Food business operators operating slaughterhouses in which domestic ungulates are slaughtered must ensure compliance with the following requirements.

1.

After arrival in the slaughterhouse, the slaughter of the animals must not be unduly delayed. However, where required for welfare reasons, animals must be given a resting period before slaughter.

2.

(a)

Meat from animals other than those referred to in subparagraphs (b) and (c) must not be used for human consumption if they die otherwise than by being slaughtered in the slaughterhouse.

(b)

Only live animals intended for slaughter may be brought into the slaughter premises, with the exception of:

(i)

animals that have undergone emergency slaughter outside the slaughterhouse in accordance with Chapter VI;

(ii)

animals slaughtered at the place of production in accordance with Section III;

and

(iii)

wild game, in compliance with Section IV, Chapter II.

(c)

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.

3.

The animals or, where appropriate, each batch of animals sent for slaughter must be identified so that their origin can be traced.

4.

Animals must be clean.

5.

Slaughterhouse operators must follow the instructions of the veterinarian appointed by the competent authority in accordance with Regulation (EC) No 854/2004 to ensure that ante-mortem inspection of every animal to be slaughtered is carried out under suitable conditions.

6.

Animals brought into the slaughter hall must be slaughtered without undue delay.

7.

Stunning, bleeding, skinning, evisceration and other dressing must be carried out without undue delay and in a manner that avoids contaminating the meat. In particular:

(a)

the trachea and oesophagus must remain intact during bleeding, except in the case of slaughter according to a religious custom;

(b)

during the removal of hides and fleece:

(i)

contact between the outside of the skin and the carcase must be prevented;

and

(ii)

operators and equipment coming into contact with the outer surface of hides and fleece must not touch the meat;

(c)

measures must be taken to prevent the spillage of digestive tract content during and after evisceration and to ensure that evisceration is completed as soon as possible after stunning;

and

(d)

removal of the udder must not result in contamination of the carcase with milk or colostrum.

8.

[F1 Carcases and other parts of the body intended for human consumption must be completely skinned, except in the case of porcine animals, the heads of ovine and caprine animals and calves, the muzzle and lips of bovine animals and the feet of bovine, ovine and caprine animals. Heads, including muzzle and lips, and feet must be handled in such a way as to avoid contamination.]

9.

When not skinned, porcine animals must have their bristles removed immediately. The risk of contamination of the meat with scalding water must be minimised. Only approved additives may be used for this operation. Porcine animals must be thoroughly rinsed afterwards with potable water.

10.

The carcases must not contain visible faecal contamination. Any visible contamination must be removed without delay by trimming or alternative means having an equivalent effect.

11.

Carcases and offal must not come into contact with floors, walls or work stands.

12.

Slaughterhouse operators must follow the instructions of the competent authority to ensure that post-mortem inspection of all slaughtered animals is carried out under suitable conditions in accordance with Regulation (EC) No 854/2004.

13.

Until post-mortem inspection is completed, parts of a slaughtered animal subject to such inspection must:

(a)

remain identifiable as belonging to a given carcase;

and

(b)

come into contact with no other carcase, offal or viscera, including those that have already undergone post-mortem inspection.

However, provided that it shows no pathological lesion, the penis may be discarded immediately.

14.

Both kidneys must be removed from their fatty covering. In the case of bovine and porcine animals, and solipeds, the peri-renal capsule must also be removed.

15.

If the blood or other offal of several animals is collected in the same container before completion of post-mortem inspection, the entire contents must be declared unfit for human consumption if the carcase of one or more of the animals concerned has been declared unfit for human consumption.

16.

After post-mortem inspection:

(a)

[F1 the tonsils of bovine animals, porcine animals and solipeds must be removed hygienically;]

(b)

parts unfit for human consumption must be removed as soon as possible from the clean sector of the establishment;

(c)

meat detained or declared unfit for human consumption and inedible by-products must not come into contact with meat declared fit for human consumption;

and

(d)

viscera or parts of viscera remaining in the carcase, except for the kidneys, must be removed entirely and as soon as possible, unless the competent authority authorises otherwise.

17.

After completion of slaughter and post-mortem inspection, the meat must be stored in accordance with the requirements laid down in Chapter VII.

18.

[F2 When destined for further handling:

(a)

stomachs must be scalded or cleaned; however, in the case of stomachs of young ruminants intended for rennet production, the stomachs need only be emptied;

(b)

intestines must be emptied and cleaned;

(c)

heads and feet must be skinned or scalded and depilated; however, when authorised by the competent authority, visibly clean feet may be transported to and skinned or scalded and depilated in an approved establishment further handling the feet for processing into food.]

19.

Where establishments are approved for the slaughter of different animal species or for the handling of carcases of farmed game and wild game, precautions must be taken to prevent cross-contamination by separation either in time or in space of operations carried out on the different species. Separate facilities for the reception and storage of unskinned carcases of farmed game slaughtered at the farm and for wild game must be available.

20.

If the slaughterhouse does not have lockable facilities reserved for the slaughter of sick or suspect animals, the facilities used to slaughter such animals must be cleaned, washed and disinfected under official supervision before the slaughter of other animals is resumed.

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 1662/2006 of 6 November 2006 amending Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

F2 Substituted by Commission Regulation (EU) No 1137/2014 of 27 October 2014 amending Annex III of Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the handling of certain offal from animals intended for human consumption (Text with EEA relevance).

CHAPTER V: U.K. HYGIENE DURING CUTTING AND BONING

Food business operators must ensure that cutting and boning of meat of domestic ungulates takes place in accordance with the following requirements.

1.

Carcases of domestic ungulates may be cut into half-carcases or quarters, and half carcases into no more than three wholesale cuts, in slaughterhouses. Further cutting and boning must be carried out in a cutting plant.

2.

The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that:

(a)

meat intended for cutting is brought into the workrooms progressively as needed;

(b)

during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the meat is maintained at not more than 3 °C for offal and 7 °C for other meat, by means of an ambient temperature of not more than 12 °C or an alternative system having an equivalent effect;

and

(c)

where the premises are approved for the cutting of meat of different animal species, precautions are taken to avoid cross-contamination, where necessary by separation of the operations on the different species in either space or time.

3.

However, meat may be boned and cut before it reaches the temperature referred to in point 2(b) in accordance with Chapter VII, point 3.

4.

Meat may also be boned and cut prior to reaching the temperature referred to in point 2(b) when the cutting room is on the same site as the slaughter premises. In this case, the meat must be transferred to the cutting room either directly from the slaughter premises or after a waiting period in a chilling or refrigerating room. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 2(b).

5.

[F3 Carcases, half carcases, quarters, or half carcases cut into no more than three wholesale cuts may be boned and cut prior to reaching the temperature referred to in point 2(b) when they have been transported under the derogation set out in point 3(b) of Chapter VII of Section I. In this case, throughout cutting or boning, the meat must be subjected to air temperatures that ensure a continuous decrease of the temperature of the meat. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 2(b) if it is not already below this temperature.]

Textual Amendments

F3 Inserted by Commission Regulation (EU) 2017/1981 of 31 October 2017 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards temperature conditions during transport of meat (Text with EEA relevance).

CHAPTER VI: U.K. EMERGENCY SLAUGHTER OUTSIDE THE SLAUGHTERHOUSE

Food business operators must ensure that meat from domestic ungulates that have undergone emergency slaughter outside the slaughterhouse may be used for human consumption only if it complies with all the following requirements.

1.

An otherwise healthy animal must have suffered an accident that prevented its transport to the slaughterhouse for welfare reasons.

2.

A veterinarian must carry out an ante-mortem inspection of the animal.

3.

The slaughtered and bled animal must be transported to the slaughterhouse hygienically and without undue delay. Removal of the stomach and intestines, but no other dressing, may take place on the spot, under the supervision of the veterinarian. Any viscera removed must accompany the slaughtered animal to the slaughterhouse and be identified as belonging to that animal.

4.

If more than two hours elapse between slaughter and arrival at the slaughterhouse, the animal must be refrigerated. Where climatic conditions so permit, active chilling is not necessary.

5.

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.

6.

A declaration issued by the veterinarian recording the favourable outcome of the ante-mortem inspection, the date and time of, and reason for, emergency slaughter, and the nature of any treatment administered by the veterinarian to the animal, must accompany the slaughtered animal to the slaughterhouse.

7.

The slaughtered animal must be fit for human consumption following post-mortem inspection carried out in the slaughterhouse in accordance with Regulation (EC) No 854/2004, including any additional tests required in the case of emergency slaughter.

8.

Food business operators must follow any instructions that the official veterinarian may give after post-mortem inspection concerning the use of the meat.

9.

[F4 . . . . .]

Textual Amendments

F4 Deleted by Commission Regulation (EU) No 218/2014 of 7 March 2014 amending Annexes to Regulations (EC) No 853/2004 and (EC) No 854/2004 of the European Parliament and of the Council and Commission Regulation (EC) No 2074/2005 (Text with EEA relevance).

CHAPTER VII: U.K. STORAGE AND TRANSPORT

Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance with the following requirements.

1.

(a)

Unless other specific provisions provide otherwise, post-mortem inspection must be followed immediately by chilling in the slaughterhouse to ensure a temperature throughout the meat of not more than 3 °C for offal and 7 °C for other meat along a chilling curve that ensures a continuous decrease of the temperature. However, meat may be cut and boned during chilling in accordance with Chapter V, point 4.

(b)

During the chilling operations, there must be adequate ventilation to prevent condensation on the surface of the meat.

2.

Meat must attain the temperature specified in point 1 and remain at that temperature during storage.

3.

[F5 Meat must attain the temperature specified in point 1 before transport, and remain at that temperature during transport.

However, following points (a) and (b) shall apply.

(a)

Transport of meat for the production of specific products may take place before the temperature specified in point 1 is attained if the competent authority so authorises, provided that:

(i)

such transport takes place in accordance with the requirements that the competent authorities of origin and destination specify in respect of transport from one given establishment to another;

(ii)

the meat leaves the slaughterhouse, or a cutting room on the same site as the slaughter premises, immediately and transport takes no more than 2 hours;

and,

(iii)

such transport is justified for technological reasons.

(b)

Transport of carcases, half carcases, quarters, or half carcases cut into three wholesale cuts of ovine and caprine animals, bovine animals and porcine animals may commence before the temperature specified in point 1 is attained, provided that all of the following conditions are fulfilled:

(i)

the temperature is monitored and recorded within the framework of procedures based on the HACCP principles;

(ii)

food business operators dispatching and transporting the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts have received documented authorisation from the competent authority at the place of departure to make use of this derogation;

(iii)

the vehicle transporting the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts are fitted with an instrument that monitors and records air temperatures to which the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts are subjected in such a way that competent authorities are enabled to verify compliance with the time and temperature conditions set out in point (viii);

(iv)

the vehicle transporting the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts collects meat from only one slaughterhouse per transport;

(v)

carcases, half carcases, quarters, or half carcases cut into three wholesale cuts subject to this derogation must have a core temperature of 15 degrees at the start of the transport if they are to be transported in the same compartment as carcases, half carcases, quarters, or half carcases cut into three wholesale cuts which meets the temperature requirement at Point 1 (i.e. 7 degrees);

(vi)

a declaration by the food business operator accompanies the consignment; that declaration must state the duration of chilling before loading, the time at which loading of the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts were started, the surface temperature at that time, the maximum transportation air temperature to which carcases, half carcases, quarters, or half carcases cut into three wholesale cuts may be subjected, the maximum transport time permitted, the date of authorisation and the name of the competent authority providing the derogation;

(vii)

the food business operator of destination must notify the competent authorities before he receives for the first time carcases, half carcases, quarters, or half carcases cut into three wholesale cuts, not attaining the temperature specified in point 1 before transport;

(viii)

such meat is transported in accordance with the following parameters:

• for a maximum transport time (1) of 6 hours:

  a Maximum surface temperature allowed at loading and thereafter measures at the thickest part of the carcase, half carcases, quarters, or half carcases cut into three wholesale cuts.
  b Maximum time allowed from the moment of killing until the reaching of the maximum surface temperature allowed at loading.
  c The maximum air temperature to which the meat is allowed to be subjected from the moment loading begins, and throughout the whole duration of the transport.
  d Slaughterhouse maximum daily mean carcase aerobic colony count using a rolling window of 10 weeks, allowed for carcases of the relevant species, as assessed by the operator to the satisfaction of the competent authority, according to the sampling and testing procedures laid out in points 2.1.1, 2.1.2 of Chapter 2, and point 3.2 of Chapter 3, of Annex I to Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs ( OJ L 338, 22.12.2005, p. 1 ).
  Species	Surface temperature a	Maximum time to chill to surface temperature b	Maximum transportation air temperature c	Maximum daily mean carcase aerobic colony count d
  Ovine and caprine animals	7 °C	8 hours	6 °C	log 10  3,5 cfu/cm 2
  Bovine animals		20 hours		log 10  3,5 cfu/cm 2
  Porcine animals		16 hours		log 10  4 cfu/cm 2

• for a maximum transport time (1) of 30 hours:

  a The maximum core temperature of the meat allowed at the time of loading, and thereafter.
  Species	Surface temperature ( 2 )	Maximum time to chill to surface temperature ( 3 )	Core temperature a	Maximum transportation air temperature ( 4 )	Maximum daily mean carcase aerobic colony count ( 5 )
  Porcine animals	7 °C	16 hours	15 °C	6 °C	log 10  4 cfu/cm 2

• for a maximum transport time (1) of 60 hours:

  Species	Surface temperature ( 2 )	Maximum time to chill to surface temperature ( 3 )	Core temperature ( 6 )	Maximum transportation air temperature ( 4 )	Maximum daily mean carcase aerobic colony count ( 5 )
  Ovine and caprine animals	4 °C	12 hours	15 °C	3 °C	log 10  3 cfu/cm 2
  Bovine animals		24 hours]

4.

Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing.

5.

Exposed meat must be stored and transported separately from packaged meat, unless stored or transported at different times or in such a way that the packaging material and the manner of storage or transport cannot be a source of contamination for the meat.

Textual Amendments

F5 Substituted by Commission Regulation (EU) 2017/1981 of 31 October 2017 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards temperature conditions during transport of meat (Text with EEA relevance).

SECTION II: U.K. MEAT FROM POULTRY AND LAGOMORPHS

CHAPTER I: U.K. TRANSPORT OF LIVE ANIMALS TO THE SLAUGHTERHOUSE

Food business operators transporting live animals to slaughterhouses must ensure compliance with the following requirements.

1.

During collection and transport, animals must be handled carefully without causing unnecessary distress.

2.

Animals showing symptoms of disease or originating in flocks known to be contaminated with agents of public-health importance may only be transported to the slaughterhouse when permitted by the competent authority.

3.

Crates for delivering animals to the slaughterhouse and modules, where used, must be made of non-corrodible material and be easy to clean and disinfect. Immediately after emptying and, if necessary, before re-use, all equipment used for collecting and delivering live animals must be cleaned, washed and disinfected.

CHAPTER II: U.K. REQUIREMENTS FOR SLAUGHTERHOUSES

Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which poultry or lagomorphs are slaughtered meet the following requirements.

1.

They must have a room or covered space for the reception of the animals and for their inspection before slaughter.

2.

To avoid contaminating meat, they must:

(a)

have a sufficient number of rooms, appropriate to the operations being carried out;

(b)

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;

(c)

ensure separation in space or time of the following operations:

(i)

stunning and bleeding;

(ii)

plucking or skinning, and any scalding;

and

(iii)

dispatching meat;

(d)

have installations that prevent contact between the meat and the floors, walls and fixtures;

and

(e)

have slaughter lines (where operated) that are designed to allow a constant progress of the slaughter process and to avoid cross-contamination between the different parts of the slaughter line. Where more than one slaughter line is operated in the same premises, there must be adequate separation of the lines to prevent cross-contamination.

3.

They must have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

4.

The equipment for washing hands used by the staff engaged in handling exposed meat must have taps designed to prevent the spread of contamination.

5.

There must be lockable facilities for the refrigerated storage of detained meat and separate lockable facilities for the storage of meat declared unfit for human consumption.

6.

There must be a separate place with appropriate facilities for the cleaning, washing and disinfection of:

(a)

transport equipment such as crates;

and

(b)

means of transport.

These places and facilities are not compulsory for (b) if officially authorised places and facilities exist nearby.

7.

They must have an adequately equipped lockable facility or, where needed, room for the exclusive use of the veterinary service.

CHAPTER III: U.K. REQUIREMENTS FOR CUTTING PLANTS

1. Food business operators must ensure that cutting plants handling meat from poultry or lagomorphs: U.K.

(a)

are constructed so as to avoid contamination of meat, in particular by:

(i)

allowing constant progress of the operations;

or

(ii)

ensuring separation between the different production batches;

(b)

have rooms for the separate storage of packaged and exposed meat, unless stored at different times or in such a way that the packaging material and the manner of storage cannot be a source of contamination for the meat;

(c)

have cutting rooms equipped to ensure compliance with the requirements laid down in Chapter V;

(d)

have equipment for washing hands used by staff handling exposed meat with taps designed to prevent the spread of contamination;

and

(e)

have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

2. If the following operations are undertaken in a cutting plant: U.K.

(a)

the evisceration of geese and ducks reared for the production of ‘ foie gras ’ , which have been stunned, bled and plucked on the fattening farm;

or

(b)

the evisceration of delayed eviscerated poultry,

food business operators must ensure that separate rooms are available for that purpose.

CHAPTER IV: U.K. SLAUGHTER HYGIENE

Food business operators operating slaughterhouses in which poultry or lagomorphs are slaughtered must ensure compliance with the following requirements.

1.

(a)

Meat from animals other than those referred to in (b) must not be used for human consumption if they die otherwise than by being slaughtered in the slaughterhouse.

(b)

Only live animals intended for slaughter may be brought into the slaughter premises, with the exception of:

(i)

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;

(ii)

farmed game slaughtered at the place of production in accordance with Section III;

and

(iii)

small wild game in accordance with Section IV, Chapter III.

2.

Slaughterhouse operators must follow the instructions of the competent authority to ensure that ante-mortem inspection is carried out under suitable conditions.

3.

Where establishments are approved for the slaughter of different animal species or for the handling of farmed ratites and small wild game, precautions must be taken to prevent cross contamination by separation either in time or in space of the operations carried out on the different species. Separate facilities for the reception and storage of carcases of farmed ratites slaughtered at the farm and for small wild game must be available.

4.

Animals brought into the slaughter room must be slaughtered without undue delay.

5.

Stunning, bleeding, skinning or plucking, evisceration and other dressing must be carried out without undue delay in such a way that contamination of the meat is avoided. In particular, measures must be taken to prevent the spillage of digestive tract contents during evisceration.

6.

Slaughterhouse operators must follow the instructions of the competent authority to ensure that the post-mortem inspection is carried out under suitable conditions, and in particular that slaughtered animals can be inspected properly.

7.

After post-mortem inspection:

(a)

parts unfit for human consumption must be removed as soon as possible from the clean sector of the establishment;

(b)

meat detained or declared unfit for human consumption and inedible by-products must not come into contact with meat declared fit for human consumption;

and

(c)

viscera or parts of viscera remaining in the carcase, except for the kidneys, must be removed entirely, if possible, and as soon as possible, unless otherwise authorised by the competent authority.

8.

After inspection and evisceration, slaughtered animals must be cleaned and chilled to not more than 4 °C as soon as possible, unless the meat is cut while warm.

9.

When carcases are subjected to an immersion chilling process, account must be taken of the following.

(a)

Every precaution must be taken to avoid contamination of carcases, taking into account parameters such as carcase weight, water temperature, volume and direction of water flow and chilling time.

(b)

Equipment must be entirely emptied, cleaned and disinfected whenever this is necessary and at least once a day.

10.

Sick or suspect animals, and animals slaughtered in application of disease eradication or control programmes, must not be slaughtered in the establishment except when permitted by the competent authority. In that event, slaughter must be performed under official supervision and steps taken to prevent contamination; the premises must be cleaned and disinfected before being used again.

CHAPTER V: U.K. HYGIENE DURING AND AFTER CUTTING AND BONING

Food business operators must ensure that cutting and boning of meat of poultry and lagomorphs takes place in accordance with the following requirements.

1.

The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that:

(a)

meat intended for cutting is brought into the workrooms progressively as needed;

(b)

during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the temperature of the meat is maintained at not more than 4 °C by means of an ambient temperature of 12 °C or an alternative system having an equivalent effect;

and

(c)

where the premises are approved for the cutting of meat of different animal species, precautions are taken to avoid cross-contamination, where necessary by separation of the operations on the different species in either space or time.

2.

However, meat may be boned and cut prior to reaching the temperature referred to in point 1(b) when the cutting room is on the same site as the slaughter premises, provided that it is transferred to the cutting room either:

(a)

directly from the slaughter premises;

or

(b)

after a waiting period in a chilling or refrigerating room.

3.

[F6 As soon as the meat is cut and, where appropriate, packaged, it must be chilled to a temperature of not more than 4 °C.

4.

Meat must attain a temperature of not more than 4 °C before transport, and be maintained at that temperature during transport. However, if the competent authority so authorises, livers for the production of foie gras may be transported at a temperature of more than 4 °C, provided that:

(a)

such transport takes place in accordance with the requirements that the competent authority specifies in respect of transport from one given establishment to another; and

(b)

the meat leaves the slaughterhouse, or a cutting room immediately and transport takes no more than two hours.

5.

Meat derived from poultry and lagomorphs intended for freezing must be frozen without undue delay.

6.

Exposed meat must be stored and transported separately from packaged meat, unless stored or transported at different times or in such a way that the packaging material and the manner of storage or transport cannot be a source of contamination for the meat.]

Textual Amendments

F6 Substituted by Commission Regulation (EU) No 558/2010 of 24 June 2010 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

CHAPTER VI: U.K. SLAUGHTER ON THE FARM

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.

1.

The farm must undergo regular veterinary inspection.

2.

The food business operator must inform the competent authority in advance of the date and time of slaughter.

3.

The holding must have facilities for concentrating the birds to allow an ante-mortem inspection of the group to be made.

4.

The holding must have premises suitable for the hygienic slaughter and further handling of the birds.

5.

Animal welfare requirements must be complied with.

6.

The slaughtered birds must be accompanied to the slaughterhouse by a declaration by the food business operator who reared the animal indicating any veterinary products or other treatments administered to the animal, dates of administration and withdrawal periods, and the date and time of slaughter.

7.

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 854/2004.

8.

In the case of poultry reared for the production of ‘ foie gras ’ , the uneviscerated birds must be transported immediately and, if necessary, refrigerated to a slaughterhouse or cutting plant. They must be eviscerated within 24 hours of slaughter under the supervision of the competent authority.

9.

Delayed eviscerated poultry obtained at the farm of production may be kept for up to 15 days at a temperature of not more than 4 °C. It must then be eviscerated in a slaughterhouse or in a cutting plant located in the same Member State as the farm of production.

[F7 CHAPTER VII: U.K. WATER RETENTION AGENTS

Food business operators shall ensure that poultrymeat that has been treated specifically to promote water retention is not placed on the market as fresh meat but as meat preparations or used for the production of processed products.]

Textual Amendments

F7 Inserted by Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004 (Text with EEA relevance).

SECTION III: U.K. MEAT OF FARMED GAME

1. The provisions of Section I apply to the production and placing on the market of meat from even-toed farmed game mammals (Cervidae and Suidae), unless the competent authority considers them inappropriate. U.K.

2. The provisions of Section II apply to the production and placing on the market of meat from ratites. However, those of Section I apply where the competent authority considers them appropriate. Appropriate facilities must be provided, adapted to the size of the animals. U.K.

3. 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: U.K.

(a)

the animals cannot be transported, to avoid any risk for the handler or to protect the welfare of the animals;

(b)

the herd undergoes regular veterinary inspection;

(c)

the owner of the animals submits a request;

(d)

the competent authority is informed in advance of the date and time of slaughter of the animals;

(e)

the holding has procedures for concentrating the animals to allow an ante-mortem inspection of the group to be made;

(f)

the holding has facilities suitable for the slaughter, bleeding and, where ratites are to be plucked, plucking of the animals;

(g)

animal welfare requirements are complied with;

(h)

slaughtered and bled animals are transported to the slaughterhouse hygienically and without undue delay. If transport takes more than two hours, the animals are, if necessary, refrigerated. Evisceration may take place on the spot, under the supervision of the veterinarian;

(i)

a declaration by the food business operator who reared the animals, stating their identity and indicating any veterinary products or other treatments administered, dates of administration and withdrawal periods, accompanies the slaughtered animals to the slaughterhouse;

and

(j)

during transport to the approved establishment, a certificate issued and signed by the official veterinarian or approved veterinarian, attesting to a favourable result of the ante-mortem inspection, correct slaughter and bleeding and the date and time of slaughter, accompanies the slaughtered animals.

[F8 3a. By way of derogation from point 3(j), the competent authority may authorise that the attestation of the correct slaughter and bleeding and of the date and time of slaughter be included only in the declaration by the food business operator referred to in point 3(i), provided that: U.K.

(a)

the holding is situated in a Member State or region, as defined in Article 2(2)(p) of Directive 64/432/EEC which is not under health restrictions in accordance with Union law or national legislation;

(b)

the food business operator has demonstrated the appropriate level of competence to slaughter animals without causing the animals any avoidable pain, distress or suffering in accordance with Article 7(2) of Regulation (EC) No 1099/2009 and without prejudice to Article 12 of that Regulation.]

Textual Amendments

F8 Inserted by Commission Regulation (EU) No 150/2011 of 18 February 2011 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards farmed and wild game and farmed and wild game meat (Text with EEA relevance).

4. Food business operators may also slaughter bison on the farm in accordance with point 3 in exceptional circumstances. U.K.

SECTION IV: U.K. WILD GAME MEAT

CHAPTER I: U.K. TRAINING OF HUNTERS IN HEALTH AND HYGIENE

1. Persons who hunt wild game with a view to placing it on the market for human consumption must have sufficient knowledge of the pathology of wild game, and of the production and handling of wild game and wild game meat after hunting, to undertake an initial examination of wild game on the spot. U.K.

2. It is however enough if at least one person of a hunting team has the knowledge referred to in point 1. References in this Section to a ‘ trained person ’ are references to that person. U.K.

3. The trained person could also be the gamekeeper or the game manager if he or she is part of the hunting team or located in the immediate vicinity of where hunting is taking place. In the latter case, the hunter must present the wild game to the gamekeeper or game manager and inform them of any abnormal behaviour observed before killing. U.K.

4. Training must be provided to the satisfaction of the competent authority to enable hunters to become trained persons. It should cover at least the following subjects: U.K.

(a)

the normal anatomy, physiology and behaviour of wild game;

(b)

abnormal behaviour and pathological changes in wild game due to diseases, environmental contamination or other factors which may affect human health after consumption;

(c)

the hygiene rules and proper techniques for the handling, transportation, evisceration, etc. of wild game animals after killing;

and

(d)

legislation and administrative provisions on the animal and public health and hygiene conditions governing the placing on the market of wild game.

5. The competent authority should encourage hunters' organisations to provide such training. U.K.

CHAPTER II: U.K. HANDLING OF LARGE WILD GAME

1. After killing, large wild game must have their stomachs and intestines removed as soon as possible and, if necessary, be bled. U.K.

2. The trained person must carry out an examination of the body, and of any viscera removed, to identify any characteristics that may indicate that the meat presents a health risk. The examination must take place as soon as possible after killing. U.K.

3. Meat of large wild game may be placed on the market only if the body is transported to a game-handling establishment as soon as possible after the examination referred to in point 2. The viscera must accompany the body as specified in point 4. The viscera must be identifiable as belonging to a given animal. U.K.

[F9 4.

(a)

If no abnormal characteristics are found during the examination referred to in point 2, no abnormal behaviour was observed before killing, and there is no suspicion of environmental contamination, the trained person must attach to the animal body a numbered declaration stating this. This declaration must also indicate the date, time and place of killing.

The declaration need not be attached to the animal body and may cover more than one animal body, provided that each animal body is appropriately identified and the declaration bears an indication of the identification number of each animal body covered by it, with the corresponding date, time and place of killing. All animal bodies covered by a single declaration may only be sent to a single game-handling establishment.

The head and the viscera need not accompany the body to the game-handling establishment, except in the case of species susceptible to trichinosis (porcine animals, solipeds and others), whose heads (except for tusks) and diaphragm must accompany the body.

However, the competent authority may authorise that heads of animals susceptible to Trichinella infestation be sent to a technical plant for the production of game trophies, which has been approved in accordance with Article 18 of Regulation (EC) No 1774/2002. The technical plant shall be indicated in the declaration of the trained person. A copy of that declaration shall be sent to the technical plant. Where the results of the Trichinella examination of the carcase are positive, the competent authority shall carry out an official check to verify the proper handling of the head in the technical plant.

However, hunters must comply with any additional requirements imposed in the Member State where hunting takes place, in particular to permit the monitoring of certain residues and substances in accordance with Directive 96/23/EC.]

(b)

In other circumstances, the head (except for tusks, antlers and horns) and all the viscera except for the stomach and intestines must accompany the body. The trained person who carried out the examination must inform the competent authority of the abnormal characteristics, abnormal behaviour or suspicion of environmental contamination that prevented him or her from making a declaration in accordance with (a);

(c)

If no trained person is available to carry out the examination referred to in point 2 in a particular case, the head (except for tusks, antlers and horns) and all the viscera except for the stomach and the intestines must accompany the body.

Textual Amendments

F9 Substituted by Commission Regulation (EU) No 150/2011 of 18 February 2011 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards farmed and wild game and farmed and wild game meat (Text with EEA relevance).

5. Chilling must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of not more than 7 °C. Where climatic conditions so permit, active chilling is not necessary. U.K.

6. During transport to the game-handling establishment, heaping must be avoided. U.K.

7. Large wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. U.K.

[F10 8. In addition, unskinned large wild game: U.K.

(a)

may be skinned and placed on the market only if:

(i)

before skinning, it is stored and handled separately from other food and it is not frozen;

(ii)

after skinning, it undergoes a final inspection in a game-handling establishment in accordance with Regulation (EC) No 854/2004;

(b)

may be sent to a game handling establishment in another Member State only if, during transport to that game-handling establishment, it is accompanied by a certificate conforming to the specimen set out in the Annex to Commission Implementing Regulation (EU) No 636/2014 (2) issued and signed by an official veterinarian, attesting that the requirements set out in point 4 as regards the availability of a declaration, when relevant, and the accompaniment of relevant parts of the body, have been complied with.

In case the game handling establishment, close to the hunting area, is in another Member State, transport to this game handling establishment need not be accompanied by the certificate but by the declaration of the trained person referred to in point 2 to comply with Article 3(1) of Directive 89/662/EEC, taking into account the animal health status of the Member State of origin.]

Textual Amendments

F10 Substituted by Commission Regulation (EU) No 633/2014 of 13 June 2014 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council and Annex I to Regulation (EC) No 854/2004 of the European Parliament and of the Council as regards the specific requirements for handling large wild game and for the post-mortem inspection of wild game (Text with EEA relevance).

9. The rules laid down in Section I, Chapter V, apply to the cutting and boning of large wild game. U.K.

CHAPTER III: U.K. HANDLING OF SMALL WILD GAME

1. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. The examination must take place as soon as possible after killing. U.K.

2. If abnormal characteristics are found during the examination, abnormal behaviour was observed before killing, or environmental contamination is suspected, the trained person must inform the competent authority. U.K.

3. Meat of small wild game may be placed on the market only if the body is transported to a game-handling establishment as soon as possible after the examination referred to in point 1. U.K.

4. Chilling must begin within a reasonable period of time of killing and achieve a temperature throughout the meat of not more than 4 °C. Where climatic conditions so permit, active chilling is not necessary. U.K.

5. Evisceration must be carried out, or completed, without undue delay upon arrival at the game -handling establishment, unless the competent authority permits otherwise. U.K.

6. Small wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. U.K.

7. The rules laid down in Section II, Chapter V, apply to the cutting and boning of small wild game. U.K.

SECTION V: U.K. MINCED MEAT, MEAT PREPARATIONS AND MECHANICALLY SEPARATED MEAT (MSM)

CHAPTER I: U.K. REQUIREMENTS FOR PRODUCTION ESTABLISHMENTS

Food business operators operating establishments producing minced meat, meat preparations or MSM must ensure that they:

1.

are constructed so as to avoid contamination of meat and products, in particular by:

(a)

allowing constant progress of the operations;

or

(b)

ensuring separation between the different production batches;

2.

have rooms for the separate storage of packaged and exposed meat and products, unless stored at different times or in such a way that the packaging material and the manner of storage cannot be a source of contamination for the meat or products;

3.

have rooms equipped to ensure compliance with the temperature requirements laid down in Chapter III;

4.

have equipment for washing hands used by staff handling exposed meat and products with taps designed to prevent the spread of contamination;

and

5.

have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

CHAPTER II: U.K. REQUIREMENTS FOR RAW MATERIAL

Food business operators producing minced meat, meat preparations or MSM must ensure that the raw materials used satisfy the following requirements.

1.

The raw material used to prepare minced meat must meet the following requirements.

(a)

It must comply with the requirements for fresh meat;

(b)

It must derive from skeletal muscle, including adherent fatty tissues;

(c)

It must not derive from:

(i)

scrap cuttings and scrap trimmings (other than whole muscle cuttings);

(ii)

MSM;

(iii)

meat containing bone fragments or skin;

or

(iv)

meat of the head with the exception of the masseters, the non-muscular part of the linea alba , the region of the carpus and the tarsus, bone scrapings and the muscles of the diaphragm (unless the serosa has been removed).

2.

The following raw material may be used to prepare meat preparations:

(a)

fresh meat;

(b)

meat meeting the requirements of point 1;

and

(c)

if the meat preparation is clearly not intended to be consumed without first undergoing heat treatment:

(i)

meat derived from the mincing or fragmentation of meat meeting the requirements of point 1 other than point 1(c)(i);

and

(ii)

MSM meeting the requirements of Chapter III, point 3(d).

3.

The raw material used to produce MSM must meet the following requirements.

(a)

It must comply with the requirements for fresh meat;

(b)

The following material must not be used to produce MSM:

(i)

for poultry, the feet, neckskin and head;

and

(ii)

for other animals, the bones of the head, feet, tails, femur, tibia, fibula, humerus, radius and ulna.

CHAPTER III: U.K. HYGIENE DURING AND AFTER PRODUCTION

Food business operators producing minced meat, meat preparations or MSM must ensure compliance with the following requirements.

1.

The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that the meat used is:

(a)

at a temperature of not more than 4 °C for poultry, 3 °C for offal and 7 °C for other meat;

and

(b)

brought into the preparation room progressively as needed.

2.

The following requirements apply to the production of minced meat and meat preparations.

(a)

Unless the competent authority authorises boning immediately before mincing, frozen or deep-frozen meat used for the preparation of minced meat or meat preparations must be boned before freezing. It may be stored only for a limited period.

(b)

When prepared from chilled meat, minced meat must be prepared:

(i)

in the case of poultry, within no more than three days of their slaughter;

(ii)

in the case of animal other than poultry, within no more than six days of their slaughter;

or

(iii)

within no more than 15 days from the slaughter of the animals in the case of boned, vacuum-packed beef and veal.

(c)

Immediately after production, minced meat and meat preparations must be wrapped or packaged and be:

(i)

chilled to an internal temperature of not more than 2 °C for minced meat and 4 °C for meat preparations;

or

(ii)

frozen to an internal temperature of not more than -18 °C.

These temperature conditions must be maintained during storage and transport.

3.

The following requirements apply to the production and use of MSM produced using techniques that do not alter the structure of the bones used in the production of MSM and the calcium content of which is not significantly higher than that of minced meat.

(a)

Raw material for deboning from an on-site slaughterhouse must be no more than seven days old; otherwise, raw material for deboning must be no more than five days old. However, poultry carcases must be no more than three days old.

(b)

Mechanical separation must take place immediately after deboning.

(c)

If not used immediately after being obtained, MSM must be wrapped or packaged and then chilled to a temperature of not more than 2 °C or frozen to an internal temperature of not more than –18 °C. These temperature requirements must be maintained during storage and transport.

(d)

If the food business operator has carried out analyses demonstrating that MSM complies with the microbiological criteria for minced meat adopted in accordance with Regulation (EC) No 852/2004 it may be used in meat preparations that are clearly not intended to be consumed without first undergoing heat treatment and in meat products.

(e)

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.

4.

The following requirements apply to the production and use of MSM produced using techniques other than those mentioned in point 3.

(a)

Raw material for deboning from an on-site slaughterhouse must be no more than seven days old; otherwise, raw material for deboning must be no more than five days old. However, poultry carcases must be no more than three days old.

(b)

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 2 °C or, if frozen, at a temperature of not more than -18 °C.

(c)

Flesh-bearing bones obtained from frozen carcases must not be refrozen.

(d)

If not used within one hour of being obtained, MSM must be chilled immediately to a temperature of not more than 2 °C.

(e)

If, after chilling, MSM is not processed within 24 hours, it must be frozen within 12 hours of production and reach an internal temperature of not more than –18 °C within six hours.

(f)

Frozen MSM must be wrapped or packaged before storage or transport, must not be stored for more than three months and must be maintained at a temperature of not more than –18 °C during storage and transport.

(g)

MSM may be used only to manufacture heat-treated meat products in establishments approved in accordance with this Regulation.

5.

Minced meat, meat preparations and MSM must not be re-frozen after thawing.

CHAPTER IV: U.K. LABELLING

1. In addition to the requirements of Directive 2000/13/EC (3) , food business operators must ensure compliance with the requirement of point 2 if, and to the extent that, national rules in the Member State in the territory of which the product is placed on the market so require. U.K.

2. 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. U.K.

SECTION VI: U.K. MEAT PRODUCTS

1. Food business operators must ensure that the following items are not used in the preparation of meat products: U.K.

(a)

genital organs of either female or male animals, except testicles;

(b)

urinary organs, except the kidneys and the bladder;

(c)

the cartilage of the larynx, the trachea and the extra-lobular bronchi;

(d)

eyes and eyelids;

(e)

the external auditory meatus;

(f)

horn tissue;

and

(g)

in poultry, the head — except the comb and the ears, the wattles and caruncles — the oesophagus, the crop, the intestines and the genital organs.

2. All meat, including minced meat and meat preparations, used to produce meat product must meet the requirements for fresh meat. However, minced meat and meat preparations used to produce meat products need not satisfy other specific requirements of Section V. U.K.

SECTION VII: U.K. LIVE BIVALVE MOLLUSCS

[F11 1. This Section applies to live bivalve molluscs. With the exception of the provisions on purification, it also applies to live echinoderms, live tunicates and live marine gastropods. The provisions on the classification of production areas set out in Chapter II, Part A, of that Section do not apply to marine gastropods and to echinoderms which are not filter feeders.] U.K.

Textual Amendments

F11 Substituted by Commission Regulation (EU) 2017/1978 of 31 October 2017 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin as regard echinoderms harvested outside classified production areas (Text with EEA relevance).

2. Chapters I to VIII apply to animals harvested from production areas that the competent authority has classified in accordance with Regulation (EC) No 854/2004. Chapter IX applies to pectinidae harvested outside those areas. U.K.

3. Chapters V, VI, VIII and IX, and point 3 of Chapter VII, apply to retail. U.K.

4. The requirements of this Section supplement those laid down in Regulation (EC) No 852/2004: U.K.

(a)

In the case of operations that take place before live bivalve molluscs arrive at a dispatch or purification centre, they supplement the requirements of Annex I to that Regulation.

(b)

In the case of other operations, they supplement the requirements of Annex II to that Regulation.

CHAPTER I: U.K. GENERAL REQUIREMENTS FOR THE PLACING ON THE MARKET OF LIVE BIVALVE MOLLUSCS

1. Live bivalve molluscs may not be placed on the market for retail sale otherwise than via a dispatch centre, where an identification mark must be applied in accordance with Chapter VII. U.K.

2. Food business operators may accept batches of live bivalve molluscs only if the documentary requirements set out in points 3 to 7 have been complied with. U.K.

3. Whenever a food business operator moves a batch of live bivalve molluscs between establishments, up to and including the arrival of the batch at a dispatch centre or processing establishment, a registration document must accompany the batch. U.K.

4. The registration document must be in at least one official language of the Member State in which the receiving establishment is located and contain at least the information specified below. U.K.

(a)

In the case of a batch of live bivalve molluscs sent from a production area, the registration document must contain at least the following information:

(i)

the gatherer's identity and address;

(ii)

the date of harvesting;

(iii)

the location of the production area described in as precise detail as is practicable or by a code number;

(iv)

the health status of the production area;

(v)

the shellfish species and quantity;

and

(vi)

the destination of the batch.

(b)

In the case of a batch of live bivalve molluscs sent from a relaying area, the registration document must contain at least the information referred to in (a) and the following information:

(i)

the location of the relaying area;

and

(ii)

the duration of relaying.

(c)

In the case of a batch of live bivalve molluscs sent from a purification centre, the registration document must contain at least the information referred to in (a) and the following information:

(i)

the address of the purification centre;

(ii)

the duration of purification;

and

(iii)

the dates on which the batch entered and left the purification centre.

5. 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. Food business operators receiving batches must date-stamp the document on receipt of the batch or record the date of receipt in another manner. U.K.

6. Food business operators must keep a copy of the registration document relating to each batch sent and received for at least twelve months after its dispatch or receipt (or such longer period as the competent authority may specify). U.K.

7. However, if: U.K.

(a)

the staff gathering live bivalve molluscs also operate the dispatch centre, purification centre, relaying area or processing establishment receiving the live bivalve molluscs;

and

(b)

a single competent authority supervises all the establishments concerned,

registration documents are not necessary if that competent authority so permits.

CHAPTER II: U.K. HYGIENE REQUIREMENTS FOR THE PRODUCTION AND HARVESTING OF LIVE BIVALVE MOLLUSCS

A. REQUIREMENTS FOR PRODUCTION AREAS U.K.

1. Gatherers may only harvest live bivalve molluscs from production areas with fixed locations and boundaries that the competent authority has classified — where appropriate, in cooperation with food business operators — as being of class A, B or C in accordance with Regulation (EC) No 854/2004. U.K.

2. 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. U.K.

3. 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. U.K.

4. Food business operators may place live bivalve molluscs collected from class C production areas on the market for human consumption only after relaying over a long period in accordance with Part C of this Chapter. U.K.

5. 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 micro-organisms (where appropriate, after removal of sand, mud or slime in the same or another establishment). The permitted treatment methods are: U.K.

(a)

sterilisation in hermetically sealed containers;

and

(b)

heat treatments involving:

(i)

immersion in boiling water for the period required to raise the internal temperature of the mollusc flesh to not less than 90 °C and maintenance of this minimum temperature for a period of not less than 90 seconds;

(ii)

cooking for three to five minutes in an enclosed space where the temperature is between 120 and 160 °C and the pressure is between 2 and 5 kg/cm ² , followed by shelling and freezing of the flesh to a core temperature of – 20 °C;

and

(iii)

steaming under pressure in an enclosed space satisfying the requirements relating to cooking time and the internal temperature of the mollusc flesh mentioned under (i). A validated methodology must be used. Procedures based on the HACCP principles must be in place to verify the uniform distribution of heat.

6. Food business operators must not produce live bivalve molluscs in, or harvest them from, areas that the competent authority has not classified, or which are unsuitable for health reasons. Food business operators must take account of any relevant information concerning areas' suitability for production and harvesting, including information obtained from own-checks and the competent authority. They must use this information, particularly information on environmental and weather conditions, to determine the appropriate treatment to apply to harvested batches. U.K.

B. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING U.K.

Food business operators harvesting live bivalve molluscs, or handling them immediately after harvesting, must ensure compliance with the following requirements.

1.

Harvesting techniques and further handling must not cause additional contamination or excessive damage to the shells or tissues of the live bivalve molluscs or result in changes significantly affecting their suitability for treatment by purification, processing or relaying. Food business operators must in particular:

(a)

adequately protect live bivalve molluscs from crushing, abrasion or vibration;

(b)

not expose live bivalve molluscs to extreme temperatures;

(c)

not re-immerse live bivalve molluscs in water that could cause additional contamination;

and

(d)

if carrying out conditioning in natural sites, use only areas that the competent authority has classified as being of class A.

2.

Means of transport must permit adequate drainage, be equipped to ensure the best survival conditions possible and provide efficient protection against contamination.

C. REQUIREMENTS FOR RELAYING LIVE BIVALVE MOLLUSCS U.K.

Food business operators relaying live bivalve molluscs must ensure compliance with the following requirements.

1.

Food business operators may use only those areas that the competent authority has approved for relaying live bivalve molluscs. Buoys, poles or other fixed means must clearly identify the boundaries of the sites. There must be a minimum distance between relaying areas, and also between relaying areas and production areas, so as to minimise any risk of the spread of contamination.

2.

Conditions for relaying must ensure optimal conditions for purification. In particular, food business operators must:

(a)

use techniques for handling live bivalve molluscs intended for relaying that permit the resumption of filter-feeding activity after immersion in natural waters;

(b)

not relay live bivalve molluscs at a density that prevents purification;

(c)

immerse live bivalve molluscs in seawater at the relaying area for an appropriate period, fixed depending on the water temperature, which period must be of at least two months' duration unless the competent authority agrees to a shorter period on the basis of the food business operator's risk analysis;

and

(d)

ensure sufficient separation of sites within a relaying area to prevent mixing of batches; the ‘ all in, all out ’ system must be used, so that a new batch cannot be brought in before the whole of the previous batch has been removed.

3.

Food business operators managing relaying areas must keep permanent records of the source of live bivalve molluscs, relaying periods, relaying areas used and the subsequent destination of the batch after relaying, for inspection by the competent authority.

CHAPTER III: U.K. STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES

1. The location of premises on land must not be subject to flooding by ordinary high tides or run-off from surrounding areas. U.K.

2. Tanks and water storage containers must meet the following requirements: U.K.

(a)

Internal surfaces must be smooth, durable, impermeable and easy to clean.

(b)

They must be constructed so as to allow complete draining of water.

(c)

Any water intake must be situated in a position that avoids contamination of the water supply.

3. In addition, in purification centres, purification tanks must be suitable for the volume and type of products to be purified. U.K.

CHAPTER IV: U.K. HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES

A. REQUIREMENTS FOR PURIFICATION CENTRES U.K.

Food business operators purifying live bivalve molluscs must ensure compliance with the following requirements.

1.

Before purification commences, live bivalve molluscs must be washed free of mud and accumulated debris using clean water.

2.

Operation of the purification system must allow live bivalve molluscs rapidly to resume and to maintain filter-feeding activity, to eliminate sewage contamination, not to become re-contaminated and to be able to remain alive in a suitable condition after purification for wrapping, storage and transport before being placed on the market.

3.

The quantity of live bivalve molluscs to be purified must not exceed the capacity of the purification centre. The live bivalve molluscs must be continuously purified for a period sufficient to achieve compliance with allow the health standards of Chapter V and microbiological criteria adopted in accordance with Regulation (EC) No 852/2004.

4.

Should a purification tank contain several batches of live bivalve molluscs, they must be of the same species and the length of the treatment must be based on the time required by the batch needing the longest period of purification.

5.

Containers used to hold live bivalve molluscs in purification systems must have a construction that allows clean seawater to flow through. The depth of layers of live bivalve molluscs must not impede the opening of shells during purification.

6.

No crustaceans, fish or other marine species may be kept in a purification tank in which live bivalve molluscs are undergoing purification.

7.

Every package containing purified live bivalve molluscs sent to a dispatch centre must be provided with a label certifying that all molluscs have been purified.

B. REQUIREMENTS FOR DISPATCH CENTRES U.K.

Food business operators operating dispatch centres must ensure compliance with the following requirements.

1.

Handling of live bivalve molluscs, particularly conditioning, calibration, wrapping and packing, must not cause contamination of the product or affect the viability of the molluscs.

2.

Before dispatch, the shells of live bivalve molluscs must be washed thoroughly with clean water.

3.

Live bivalve molluscs must come from:

(a)

a class A production area;

(b)

a relaying area;

(c)

a purification centre;

or

(d)

another dispatch centre.

4.

The requirements laid down in points 1 and 2 also apply to dispatch centres situated on board vessels. Molluscs handled in such centres must come from a class A production area or a relaying area.

CHAPTER V: U.K. HEALTH STANDARDS FOR LIVE BIVALVE MOLLUSCS

In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No 852/2004, food business operators must ensure that live bivalve molluscs placed on the market for human consumption meet the standards laid down in this Chapter.

1.

They must have organoleptic characteristics associated with freshness and viability, including shells free of dirt, an adequate response to percussion and normal amounts of intravalvular liquid.

2.

They must not contain marine biotoxins in total quantities (measured in the whole body or any part edible separately) that exceed the following limits:

(a)

for paralytic shellfish poison (PSP), 800 micrograms per kilogram;

(b)

for amnesic shellfish poison (ASP), 20 milligrams of domoic acid per kilogram;

(c)

for okadaic acid, dinophysistoxins and pectenotoxins together, 160 micrograms of okadaic acid equivalents per kilogram;

(d)

[F12 for yessotoxins, 3,75 milligrams of yessotoxin equivalent per kilogram;]

and

(e)

for azaspiracids, 160 micrograms of azaspiracid equivalents per kilogram.

Textual Amendments

F12 Substituted by Commission Regulation (EU) No 786/2013 of 16 August 2013 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the permitted limits of yessotoxins in live bivalve molluscs (Text with EEA relevance).

CHAPTER VI: U.K. WRAPPING AND PACKAGING OF LIVE BIVALVE MOLLUSCS

1. Oysters must be wrapped or packaged with the concave shell downwards. U.K.

[F6 2. All packages of live bivalve molluscs leaving dispatch centres or destined for another dispatch centre, must be closed. Packages of live bivalve molluscs, intended for direct retail sale, must remain closed until they are presented for sale to the final consumer.] U.K.

CHAPTER VII: U.K. IDENTIFICATION MARKING AND LABELLING

1. The label, including the identification mark, must be waterproof. U.K.

2. In addition to the general requirements for identification marks contained in Annex II, Section I, the following information must be present on the label: U.K.

(a)

the species of bivalve mollusc (common name and scientific name);

and

(b)

the date of packaging, comprising at least the day and the month.

By way of derogation from Directive 2000/13/EC, the date of minimum durability may be replaced by the entry ‘ these animals must be alive when sold ’ .

3. The retailer must keep the label attached to the packaging of live bivalve molluscs that are not in individual consumer-size packages for at least 60 days after splitting up the contents. U.K.

CHAPTER VIII: U.K. OTHER REQUIREMENTS

1. 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. U.K.

2. Live bivalve molluscs must not be re-immersed in, or sprayed with, water after they have been packaged for retail sale and left the dispatch centre. U.K.

[F11 CHAPTER IX: U.K. SPECIFIC REQUIREMENTS FOR PECTINIDAE, MARINE GASTROPODS AND ECHINODERMS WHICH ARE NOT FILTER FEEDERS HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS

Food business operators harvesting pectinidae, marine gastropods and echinoderms which are not filter feeders, outside classified production areas or handling such pectinidae, and/or such marine gastropods and/or echinoderms must comply with the following requirements:

1.

Pectinidae, marine gastropods and echinoderms which are not filter feeders, must not be placed on the market unless they are harvested and handled in accordance with Chapter II, Part B, and meet the standards laid down in Chapter V, as demonstrated by a system of own-checks;

2.

In addition to point 1, where data from official monitoring programmes enable the competent authority to classify fishing grounds — where appropriate, in cooperation with food business operators — the provisions of Chapter II, Part A, apply by analogy to pectinidae;

3.

Pectinidae, marine gastropods and echinoderms which are not filter feeders, must not be placed on the market for human consumption otherwise than via a fish auction, a dispatch centre or a processing establishment. When they handle pectinidae and/or such marine gastropods, and/or echinoderms food business operators operating such establishments must inform the competent authority and, as regards dispatch centres, comply with the relevant requirements of Chapters III and IV;

4.

Food business operators handling pectinidae, live marine gastropods and live echinoderms which are not filter feeders, must comply with the following requirements:

(a)

with the documentary requirements of Chapter I, points 3 to 7, where applicable. In this case, the registration document must clearly indicate the location of the area where the pectinidae and/or live marine gastropods and/or live echinoderms were harvested; or

(b)

with the requirements of Chapter VI, point 2 concerning the closing of all packages of live pectinidae, live marine gastropods and live echinoderms dispatched for retail sale and Chapter VII concerning identification marking and labelling.]

SECTION VIII: U.K. FISHERY PRODUCTS

[F6 1. This Section does not apply to bivalve molluscs, echinoderms, tunicates and marine gastropods if they are still alive when placed on the market. With the exception of Chapters I and II, it applies to such animals when not placed on the market live, in which case they must have been obtained in accordance with Section VII. U.K.

It applies to thawed unprocessed fishery products and fresh fishery products to which food additives have been added in accordance with the appropriate Union legislation.]

[F13 2. Chapter III, Parts A, C and D, Chapter IV, Part A and Chapter V apply to retail.] U.K.

Textual Amendments

F13 Substituted by Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance).

3. The requirements of this Section supplement those laid down in Regulation (EC) No 852/2004: U.K.

(a)

In the case of establishments, including vessels, engaged in primary production and associated operations they supplement the requirements of Annex I to that Regulation.

(b)

In the case of other establishments, including vessels, they supplement the requirements of Annex II to that Regulation.

(c)

[F14 In the case of water supply, they supplement the requirements of Annex II, Chapter VII to that Regulation; clean seawater may be used for the handling and washing of fishery products, the production of ice used to chill fishery products and the rapid cooling of crustaceans and molluscs after their cooking.]

Textual Amendments

F14 Inserted by Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance).

[F15 By way of derogation from point (a), point 7 of Part A of Annex I to Regulation (EC) No 852/2004 may not apply to operators engaged in small-scale coastal fishing within the meaning of Article 26(1) of Council Regulation (EC) No 1198/2006 (4) , and carrying out their activities only for short periods of less than 24 hours.]

Textual Amendments

F15 Inserted by Commission Regulation (EC) No 1243/2007 of 24 October 2007 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

4. In relation to fishery products: U.K.

(a)

primary production covers the farming, fishing and collection of live fishery products with a view to their being placed on the market;

and

(b)

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:

1.

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

2.

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.

CHAPTER I: U.K. REQUIREMENTS FOR VESSELS

Food business operators must ensure that:

1.

vessels used to harvest fishery products from their natural environment, or to handle or process them after harvesting, comply with the structural and equipment requirements laid down in Part I;

and

2.

operations carried out on board vessels take place in accordance with the rules laid down in Part II.

I. STRUCTURAL AND EQUIPMENT REQUIREMENTS U.K.

A. Requirements for all vessels U.K.

1. 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. U.K.

2. Surfaces with which fishery products come into contact must be of suitable corrosion-resistant material that is smooth and easy to clean. Surface coatings must be durable and non-toxic. U.K.

3. Equipment and material used for working on fishery products must be made of corrosion-resistant material that is easy to clean and disinfect. U.K.

4. When vessels have a water intake for water used with fishery products, it must be situated in a position that avoids contamination of the water supply. U.K.

B. Requirements for vessels designed and equipped to preserve fresh fishery products for more than 24 hours U.K.

1. Vessels designed and equipped to preserve fishery products for more than 24 hours must be equipped with holds, tanks or containers for the storage of fishery products at the temperatures laid down in Chapter VII. U.K.

2. Holds must be separated from the engine compartments and from the crew quarters by partitions which are sufficient to prevent any contamination of the stored fishery products. Holds and containers used for the storage of fishery products must ensure their preservation under satisfactory conditions of hygiene and, where necessary, ensure that melt water does not remain in contact with the products. U.K.

3. In vessels equipped for chilling fishery products in cooled clean seawater, tanks must incorporate devices for achieving a uniform temperature throughout the tanks. Such devices must achieve a chilling rate that ensures that the mix of fish and clean seawater reaches not more than 3 °C six hours after loading and not more than 0 °C after 16 hours and allow the monitoring and, where necessary, recording of temperatures. U.K.

C. Requirements for freezer vessels U.K.

Freezer vessels must:

1.

have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than -18 °C;

2.

have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18 °C. Storage holds must be equipped with a temperature-recording device in a place where it can be easily read. The temperature sensor of the reader must be situated in the area where the temperature in the hold is the highest;

and

3.

meet the requirements for vessels designed and equipped to preserve fishery products for more than 24 hours laid down in Part B, point 2.

D. Requirements for factory vessels U.K.

1. Factory vessels must have at least: U.K.

(a)

a receiving area reserved for taking fishery products on board, designed to allow each successive catch to be separated. This area must be easy to clean and designed so as to protect the products from the sun or the elements and from any source of contamination;

(b)

a hygienic system for conveying fishery products from the receiving area to the work area;

(c)

work areas that are large enough for the hygienic preparation and processing of fishery products, easy to clean and disinfect and designed and arranged in such a way as to prevent any contamination of the products;

(d)

storage areas for the finished products that are large enough and designed so that they are easy to clean. If a waste-processing unit operates on board, a separate hold must be designated for the storage of such waste;

(e)

a place for storing packaging materials that is separate from the product preparation and processing areas;

(f)

special equipment for disposing waste or fishery products that are unfit for human consumption directly into the sea or, where circumstances so require, into a watertight tank reserved for that purpose. If waste is stored and processed on board with a view to its sanitation, separate areas must be allocated for that purpose;

(g)

a water intake situated in a position that avoids contamination of the water supply;

and

(h)

hand-washing equipment for use by the staff engaged in handling exposed fishery products with taps designed to prevent the spread of contamination.

2. However, factory vessels on board which crustaceans and molluscs are cooked, chilled and wrapped, need not meet the requirements of point 1 if no other form of handling or processing takes place on board such vessels. U.K.

3. Factory vessels that freeze fishery products must have equipment meeting the requirements for freezer vessels laid down in Part C, points 1 and 2. U.K.

II. HYGIENE REQUIREMENTS U.K.

1. When in use, the parts of vessels or containers set aside for the storage of fishery products must be kept clean and maintained in good repair and condition. In particular, they must not be contaminated by fuel or bilge water. U.K.

2. As soon as possible after they are taken on board, fishery products must be protected from contamination and from the effects of the sun or any other source of heat. [F16 When they are washed, the water used must be either potable water or, where appropriate, clean water.] U.K.

Textual Amendments

F16 Deleted by Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance).

3. Fishery products must be handled and stored so as to prevent bruising. Handlers may use spiked instruments to move large fish or fish which might injure them, provided that the flesh of the products suffers no damage. U.K.

4. Fishery products other than those kept alive must undergo chilling as soon as possible after loading. However, when chilling is not possible, fishery products must be landed as soon as possible. U.K.

F16 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

[F13 6. Where fish are headed and/or gutted on board, such operations must be carried out hygienically as soon as possible after capture, and the products must be washed immediately and thoroughly. In that event, the viscera and parts that may constitute a danger to public health must be removed as soon as possible and kept apart from products intended for human consumption. Livers and roes intended for human consumption must be preserved under ice, at a temperature approaching that of melting ice, or be frozen.] U.K.

7. Where freezing in brine of whole fish intended for canning is practised, a temperature of not more than – 9 °C must be achieved for the product. The brine must not be a source of contamination for the fish. U.K.

CHAPTER II: U.K. REQUIREMENTS DURING AND AFTER LANDING

1. Food business operators responsible for the unloading and landing of fishery products must: U.K.

(a)

ensure that unloading and landing equipment that comes into contact with fishery products is constructed of material that is easy to clean and disinfect and maintained in a good state of repair and cleanliness;

and

(b)

avoid contamination of fishery products during unloading and landing, in particular by:

(i)

carrying out unloading and landing operations rapidly;

(ii)

placing fishery products without delay in a protected environment at the temperature specified in Chapter VII;

and

(iii)

not using equipment and practices that cause unnecessary damage to the edible parts of the fishery products.

2. Food business operators responsible for auction and wholesale markets or parts thereof where fishery products are displayed for sale must ensure compliance with the following requirements. U.K.

(a)

(i)

There must be lockable facilities for the refrigerated storage of detained fishery products and separate lockable facilities for the storage of fishery products declared unfit for human consumption.

(ii)

If the competent authority so requires, there must be an adequately equipped lockable facility or, where needed, room for the exclusive use of the competent authority.

(b)

At the time of display or storage of fishery products:

(i)

the premises must not be used for other purposes;

(ii)

vehicles emitting exhaust fumes likely to impair the quality of fishery products must not have access to the premises;

(iii)

persons having access to the premises must not introduce other animals;

and

(iv)

the premises must be well lit to facilitate official controls.

3. When chilling was not possible on board the vessel, fresh fishery products, other than those kept alive, must undergo chilling as soon as possible after landing and be stored at a temperature approaching that of melting ice. U.K.

4. Food business operators must cooperate with relevant competent authorities so as to permit them to carry out official controls in accordance with Regulation (EC) No 854/2004, in particular as regards any notification procedures for the landing of fishery products that the competent authority of the Member State the flag of which the vessel is flying or the competent authority of the Member State where the fishery products are landed might consider necessary. U.K.

CHAPTER III: U.K. REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS

Food business operators must ensure compliance with the following requirements, where relevant, in establishments handling fishery products.

A. REQUIREMENTS FOR FRESH FISHERY PRODUCTS U.K.

1. Where chilled, unpackaged products are not distributed, dispatched, prepared or processed immediately after reaching an establishment on land, they must be stored under ice in appropriate facilities. Re-icing must be carried out as often as necessary. Packaged fresh fishery products must be chilled to a temperature approaching that of melting ice. U.K.

[F13 2. Operations such as heading and gutting must be carried out hygienically. Where gutting is possible from a technical and commercial viewpoint, it must be carried out as quickly as possible after the products have been caught or landed. The products must be washed thoroughly immediately after these operations.] U.K.

3. Operations such as filleting and cutting must be carried out so as to avoid contamination or spoilage of fillets and slices. Fillets and slices must not remain on the worktables beyond the time necessary for their preparation. Fillets and slices must be wrapped and, where necessary, packaged and must be chilled as quickly as possible after their preparation. U.K.

4. 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. U.K.

5. Whole and gutted fresh fishery products may be transported and stored in cooled water on board vessels. They may also continue to be transported in cooled water after landing, and be transported from aquaculture establishments, until they arrive at the first establishment on land carrying out any activity other than transport or sorting. U.K.

B. REQUIREMENTS FOR FROZEN PRODUCTS U.K.

Establishments on land that freeze fishery products must have equipment that satisfies the requirements laid down for freezer vessels in Section VIII, Chapter I, part I. C, points 1 and 2.

C. REQUIREMENTS FOR MECHANICALLY SEPARATED FISHERY PRODUCTS U.K.

Food business operators manufacturing mechanically separated fishery products must ensure compliance with the following requirements.

1.

The raw materials used must satisfy the following requirements.

(a)

Only whole fish and bones after filleting may be used to produce mechanically separated fishery products;

(b)

All raw materials must be free from guts.

2.

The manufacturing process must satisfy the following requirements:

(a)

Mechanical separation must take place without undue delay after filleting.

(b)

If whole fish are used, they must be gutted and washed beforehand.

(c)

After production, mechanically separated fishery products must be frozen as quickly as possible or incorporated in a product intended for freezing or a stabilising treatment.

[F17 D. REQUIREMENTS CONCERNING PARASITES U.K.

1.

Food business operators placing on the market the following fishery products derived from finfish or cephalopod molluscs:

(a)

fishery products intended to be consumed raw; or

(b)

marinated, salted and any other treated fishery products, if the treatment is insufficient to kill the viable parasite;

must ensure that the raw material or finished product undergo a freezing treatment in order to kill viable parasites that may be a risk to the health of the consumer.

2.

For parasites other than trematodes the freezing treatment must consist of lowering the temperature in all parts of the product to at least:

(a)

– 20 °C for not less than 24 hours; or

(b)

– 35 °C for not less than 15 hours.

3.

Food business operators need not carry out the freezing treatment set out in point 1 for fishery products:

(a)

that have undergone, or are intended to undergo before consumption a heat treatment that kills the viable parasite. In the case of parasites other than trematodes the product is heated to a core temperature of 60 °C or more for at least one minute;

(b)

that have been preserved as frozen fishery products for a sufficiently long period to kill the viable parasites;

(c)

from wild catches, provided that:

(i)

there are epidemiological data available indicating that the fishing grounds of origin do not present a health hazard with regard to the presence of parasites; and

(ii)

the competent authority so authorises;

(d)

derived from fish farming, cultured from embryos and have been fed exclusively on a diet that cannot contain viable parasites that present a health hazard, and one of the following requirements is complied with:

(i)

have been exclusively reared in an environment that is free from viable parasites; or

(ii)

the food business operator verifies through procedures, approved by the competent authority, that the fishery products do not represent a health hazard with regard to the presence of viable parasites.

4.

(a)

When placing on the market, except when supplied to the final consumer, fishery products referred to in point 1 must be accompanied by a document issued by the food business operator performing the freezing treatment, stating the type of freezing treatment that the products have undergone.

(b)

Before placing on the market fishery products referred to in points 3(c) and (d) which have not undergone the freezing treatment or which are not intended to undergo before consumption a treatment that kills viable parasites that present a health hazard, a food business operator must ensure that the fishery products originate from a fishing ground or fish farming which complies with the specific conditions referred to in one of those points. This provision may be met by information in the commercial document or by any other information accompanying the fishery products.]

Textual Amendments

F17 Substituted by Commission Regulation (EU) No 1276/2011 of 8 December 2011 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the treatment to kill viable parasites in fishery products for human consumption (Text with EEA relevance).

F16 E. REQUIREMENTS FOR FISH OIL FOR HUMAN CONSUMPTION U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

[F13 CHAPTER IV: U.K. REQUIREMENTS FOR CERTAIN PROCESSED FISHERY PRODUCTS

Food business operators must ensure compliance with the following requirements in establishments handling certain processed fishery products.

A. REQUIREMENTS FOR COOKING OF CRUSTACEANS AND MOLLUSCS U.K.

1. Rapid cooling must follow cooking. If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached. U.K.

2. Shelling or shucking must be carried out hygienically, avoiding contamination of the product. Where such operations are done by hand, workers must pay particular attention to washing their hands. U.K.

3. After shelling or shucking, cooked products must be frozen immediately, or be chilled as soon as possible to the temperature set out in Chapter VII. U.K.

B. REQUIREMENTS FOR FISH OIL INTENDED FOR HUMAN CONSUMPTION U.K.

1. Raw materials used in the preparation of fish oil for human consumption must: U.K.

(a)

come from establishments, including vessels, registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation;

(b)

derive from fishery products which are fit for human consumption and which comply with the provisions set out in this Section;

(c)

be transported and stored in hygienic conditions;

(d)

be chilled as soon as possible and remain at the temperatures set out in Chapter VII.

By way of derogation from point 1(d), the food business operator may refrain from chilling the fishery products when whole fishery products are used directly in the preparation of fish oil for human consumption, and the raw material is processed within 36 hours after loading, provided that the freshness criteria are met and the total volatile basic nitrogen (TVB-N) value of the unprocessed fishery products do not exceed the limits set out in point 1 of Chapter I of Section II of Annex II to Commission Regulation (EC) No 2074/2005 (5) .

2. The production process for fish oil must ensure that all raw material intended for the production of crude fish oil is subject to a treatment including, where relevant, heating, pressing, separation, centrifugation, processing, refining and purification steps before being placed on the market for the final consumer. U.K.

3. Provided that the raw materials and the production process comply with the requirements applying to fish oil intended for human consumption a food business operator may produce and store both fish oil for human consumption and fish oil and fish meal not intended for human consumption in the same establishment. U.K.

4. Pending the establishment of specific Community legislation food business operators must ensure compliance with national rules for fish oil being placed on the market for the final consumer.] U.K.

CHAPTER V: U.K. HEALTH STANDARDS FOR FISHERY PRODUCTS

In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No 852/2004, food business operators must ensure, depending on the nature of the product or the species, that fishery products placed on the market for human consumption meet the standards laid down in this Chapter. [F14 The requirements of Parts B and D shall not apply to whole fishery products that are used directly for the preparation of fish oil intended for human consumption.]

A. ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS U.K.

Food business operators must carry out an organoleptic examination of fishery products. In particular, this examination must ensure that fishery products comply with any freshness criteria.

B. HISTAMINE U.K.

Food business operators must ensure that the limits with regard to histamine are not exceeded.

C. TOTAL VOLATILE NITROGEN U.K.

Unprocessed fishery products must not be placed on the market if chemical tests reveal that the limits with regard to TVB-N or TMA-N have been exceeded.

D. PARASITES U.K.

Food business operators must ensure that fishery products have been subjected to a visual examination for the purpose of detecting visible parasites before being placed on the market. They must not place fishery products that are obviously contaminated with parasites on the market for human consumption.

E. TOXINS HARMFUL TO HUMAN HEALTH U.K.

[F13 1. Fishery products derived from poisonous fish of the following families must not be placed on the market: Tetraodontidae, Molidae, Diodontidae and Canthigasteridae. U.K.

Fresh, prepared, frozen and processed fishery products belonging to the family Gempylidae , in particular Ruvettus pretiosus and Lepidocybium flavobrunneum , may only be placed on the market in wrapped/packaged form and must be appropriately labelled to provide information to the consumer on preparation/cooking methods and on the risk related to the presence of substances with adverse gastrointestinal effects.

The scientific name of the fishery products must accompany the common name on the label.]

2. Fishery products containing biotoxins such as ciguatoxin or muscle-paralysing toxins must not be placed on the market. However, fishery products derived from bivalve molluscs, echinoderms, tunicates and marine gastropods may be placed on the market if they have been produced in accordance with Section VII and comply with the standards laid down in Chapter V, point 2, of that section. U.K.

CHAPTER VI: U.K. WRAPPING AND PACKAGING OF FISHERY PRODUCTS

1. Receptacles in which fresh fishery products are kept under ice must be water-resistant and ensure that melt-water does not remain in contact with the products. U.K.

2. Frozen blocks prepared on board vessels must be adequately wrapped before landing. U.K.

3. When fishery products are wrapped on board fishing vessels, food business operators must ensure that wrapping material: U.K.

(a)

is not a source of contamination;

(b)

is stored in such a manner that it is not exposed to a risk of contamination;

(c)

intended for re-use is easy to clean and, where necessary, to disinfect.

CHAPTER VII: U.K. STORAGE OF FISHERY PRODUCTS

Food business operators storing fishery products must ensure compliance with the following requirements.

1.

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.

2.

[F6 Frozen fishery products must be kept at a temperature of not more than – 18 °C in all parts of the product; however, whole fish initially frozen in brine intended for the manufacture of canned food may be kept at a temperature of not more than – 9 °C.]

3.

Fishery products kept alive must be kept at a temperature and in a manner that does not adversely affect food safety or their viability.

CHAPTER VIII: U.K. TRANSPORT OF FISHERY PRODUCTS

Food business operators transporting fishery products must ensure compliance with the following requirements.

1.

During transport, fishery products must be maintained at the required temperature. In particular:

(a)

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;

(b)

[F6 frozen fishery products, with the exception of whole fish initially frozen in brine intended for the manufacture of canned food, must be maintained during transport at an even temperature of not more than – 18 °C in all parts of the product, possibly with short upward fluctuations of not more than 3 °C.]

2.

Food business operators need not comply with point 1(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.

3.

If fishery products are kept under ice, melt water must not remain in contact with the products.

4.

Fishery products to be placed on the market live must be transported in such a way as not adversely to affect food safety or their viability.

[F1 SECTION IX: U.K. RAW MILK, COLOSTRUM, DAIRY PRODUCTS AND COLOSTRUM-BASED PRODUCTS

For the purpose of this Section,

1.

‘ Colostrum ’ means the fluid secreted by the mammary glands of milk-producing animals up to three to five days post parturition that is rich in antibodies and minerals, and precedes the production of raw milk.

2.

‘ Colostrum-based products ’ means processed products resulting from the processing of colostrum or from the further processing of such processed products.

CHAPTER I: U.K. RAW MILK AND COLOSTRUM — PRIMARY PRODUCTION

Food business operators producing or, as appropriate, collecting raw milk and colostrum must ensure compliance with the requirements laid down in this Chapter.

I. HEALTH REQUIREMENTS FOR RAW MILK AND COLOSTRUM PRODUCTION U.K.

1. Raw milk and colostrum must come from animals: U.K.

(a)

that do not show any symptoms of infectious diseases communicable to humans through milk and colostrum;

(b)

that are in a good general state of health, present no sign of disease that might result in the contamination of milk and colostrum and, in particular, are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder;

(c)

that do not have any udder wound likely to affect the milk and colostrum;

(d)

to which no unauthorised substances or products have been administered and that have not undergone illegal treatment within the meaning of Directive 96/23/EC;

(e)

in respect of which, where authorised products or substances have been administered, the withdrawal periods prescribed for these products or substances have been observed.

2.

(a)

In particular, as regards brucellosis, raw milk and colostrum must come from:

(i)

cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC (6) , is free or officially free of brucellosis;

(ii)

sheep or goats belonging to a holding officially free or free of brucellosis within the meaning of Directive 91/68/EEC (7) ; or

(iii)

females of other species belonging, for species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority has approved.

(b)

As regards tuberculosis, raw milk and colostrum must come from:

(i)

cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC, is officially free of tuberculosis; or

(ii)

females of other species belonging, for species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority has approved.

(c)

If goats are kept together with cows, such goats must be inspected and tested for tuberculosis.

3. However, raw milk from animals that does not meet the requirements of point 2 may be used with the authorisation of the competent authority: U.K.

(a)

in the case of cows or buffaloes that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, after having undergone a heat treatment such as to show a negative reaction to the alkaline phosphatase test;

(b)

in the case of sheep or goats that do not show a positive reaction to tests for brucellosis, or which have been vaccinated against brucellosis as part of an approved eradication programme, and which do not show any symptom of that disease, either:

(i)

for the manufacture of cheese with a maturation period of at least two months; or

(ii)

after having undergone heat treatment such as to show a negative reaction to the alkaline phosphatase test; and

(c)

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.

4. Raw milk and colostrum from any animal not complying with the appropriate requirements of points 1 to 3, and in particular, any animal showing individually a positive reaction to the prophylactic tests vis-à-vis tuberculosis or brucellosis as laid down in Directive 64/432/EEC and Directive 91/68/EEC, must not be used for human consumption. U.K.

5. The isolation of animals that are infected, or suspected of being infected, with any of the diseases referred to in point 1 or 2 must be effective to avoid any adverse effect on other animals' milk and colostrum. U.K.

II. HYGIENE ON MILK AND COLOSTRUM PRODUCTION HOLDINGS U.K.

A. Requirements for premises and equipment U.K.

1. Milking equipment and premises where milk and colostrum are stored, handled or cooled must be located and constructed so as to limit the risk of contamination of milk and colostrum. U.K.

2. Premises for the storage of milk and colostrum must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements laid down in Part B, have suitable refrigeration equipment. U.K.

3. Surfaces of equipment that are intended to come into contact with milk and colostrum (utensils, containers, tanks, etc. intended for milking, collection or transport) must be easy to clean and, where necessary, disinfect and must be maintained in a sound condition. This requires the use of smooth, washable and non-toxic materials. U.K.

4. After use, such surfaces must be cleaned and, where necessary, disinfected. After each journey, or after each series of journeys when the period of time between unloading and the following loading is very short, but in all cases at least once a day, containers and tanks used for the transport of milk and colostrum must be cleaned and disinfected in an appropriate manner before re-use. U.K.

B. Hygiene during milking, collection and transport U.K.

1. Milking must be carried out hygienically, ensuring in particular: U.K.

(a)

that, before milking starts, the teats, udder and adjacent parts are clean;

(b)

that milk and colostrum from each animal is checked for organoleptic or physico-chemical abnormalities by the milker or a method achieving similar results and that milk and colostrum presenting such abnormalities is not used for human consumption;

(c)

that milk and colostrum from animals showing clinical signs of udder disease are not used for human consumption otherwise than in accordance with the instructions of a veterinarian;

(d)

the identification of animals undergoing medical treatment likely to transfer residues to the milk and colostrum, and that milk and colostrum obtained from such animals before the end of the prescribed withdrawal period are not used for human consumption; and

(e)

that teat dips or sprays are used only after authorisation or registration in accordance with the procedures laid down in Directive 98/8/EC of the European Parliament and of the Council of 16 February 1998 concerning the placing of biocidal products on the market (8) :

(f)

that colostrum is milked separately and not mixed together with raw milk.

2. Immediately after milking, milk and colostrum must be held in a clean place designed and equipped to avoid contamination. U.K.

(a)

Milk must be cooled immediately to not more than 8 ^o C in the case of daily collection, or not more than 6 ^o C if collection is not daily;

(b)

Colostrum must be stored separately and immediately cooled to not more than 8 ^o C in the case of daily collection, or not more than 6 ^o C if collection is not daily, or frozen.

3. During transport the cold chain must be maintained and, on arrival at the establishment of destination, the temperature of the milk and the colostrum must not be more than 10 ^o C. U.K.

4. Food business operators need not comply with the temperature requirements laid down in points 2 and 3 if the milk meets the criteria provided for in Part III and either: U.K.

(a)

the milk is processed within two hours of milking; or

(b)

a higher temperature is necessary for technological reasons related to the manufacture of certain dairy products and the competent authority so authorises.

C. Staff hygiene U.K.

1. Persons performing milking and/or handling raw milk and colostrum must wear suitable clean clothes. U.K.

2. Persons performing milking must maintain a high degree of personal cleanliness. Suitable facilities must be available near the place of milking to enable persons performing milking and handling raw milk and colostrum to wash their hands and arms. U.K.

III. CRITERIA FOR RAW MILK AND COLOSTRUM U.K.

1.

(a)

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.

(b)

National criteria for colostrum, as regards plate count, somatic cell count or antibiotic residues, apply pending the establishment of specific Community legislation.

2. A representative number of samples of raw milk and colostrum collected from milk production holdings taken by random sampling must be checked for compliance with points 3 and 4 in case of raw milk and with the existing national criteria referred to in point 1(b) in case of colostrum. The checks may be carried out by, or on behalf of: U.K.

(a)

the food business operator producing the milk;

(b)

the food business operator collecting or processing the milk;

(c)

a group of food business operators; or

(d)

in the context of a national or regional control scheme.

3.

(a)

Food business operators must initiate procedures to ensure that raw milk meets the following criteria:

(i)

for raw cows' milk:

a Rolling geometric average over a two-month period, with at least two samples per month.
b Rolling geometric average over a three-month period, with at least one sample per month, unless the competent authority specifies another methodology to take account of seasonal variations in production levels.
Plate count at 30 o C (per ml)	≤ 100 000 a
Somatic cell count (per ml)	≤ 400 000 b

(ii)

for raw milk from other species:

a Rolling geometric average over a two-month period, with at least two samples per month.
Plate count at 30 o C (per ml)	≤ 1 500 000 a

(b)

However, if raw milk from species other than cows is intended for the manufacture of products made with raw milk by a process that does not involve any heat treatment, food business operators must take steps to ensure that the raw milk used meets the following criterion:

a Rolling geometric average over a two-month period, with at least two samples per month.
Plate count at 30 o C (per ml)	≤ 500 000 a

4. Without prejudice to Directive 96/23/EC, food business operators must initiate procedures to ensure that raw milk is not placed on the market if either: U.K.

(a)

it contains antibiotic residues in a quantity that, in respect of any one of the substances referred to in Annexes I and III to Regulation (EEC) No 2377/90 (9) , exceeds the levels authorised under that Regulation; or

(b)

the combined total of residues of antibiotic substances exceeds any maximum permitted value.

5. 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. U.K.

CHAPTER II: U.K. REQUIREMENTS CONCERNING DAIRY AND COLOSTRUM-BASED PRODUCTS

I. TEMPERATURE REQUIREMENTS U.K.

1. Food business operators must ensure that, upon acceptance at a processing establishment, U.K.

(a)

milk is quickly cooled to not more than 6 ^o C;

(b)

colostrum is quickly cooled to not more than 6 ^o C or maintained frozen,

and kept at that temperature until processed.

2. However, food business operators may keep milk and colostrum at a higher temperature if: U.K.

(a)

processing begins immediately after milking, or within four hours of acceptance at the processing establishment; or

(b)

the competent authority authorises a higher temperature for technological reasons concerning the manufacture of certain dairy or colostrum-based products.

II. REQUIREMENTS FOR HEAT TREATMENT U.K.

1. When raw milk, colostrum, dairy or colostrum-based products undergo heat treatment, food business operators must ensure that this satisfies the requirements laid down in Chapter XI of Annex II to Regulation (EC) No 852/2004. In particular, they shall ensure, when using the following processes, that they comply with the specifications mentioned: U.K.

(a)

Pasteurisation is achieved by a treatment involving:

(i)

a high temperature for a short time (at least 72 ^o C for 15 seconds);

(ii)

a low temperature for a long time (at least 63 ^o C for 30 minutes); or

(iii)

any other combination of time-temperature conditions to obtain an equivalent effect,

such that the products show, where applicable, a negative reaction to an alkaline phosphatase test immediately after such treatment.

(b)

Ultra high temperature (UHT) treatment is achieved by a treatment:

(i)

involving a continuous flow of heat at a high temperature for a short time (not less than 135 ^o C in combination with a suitable holding time) such that there are no viable microorganisms or spores capable of growing in the treated product when kept in an aseptic closed container at ambient temperature, and

(ii)

sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30 ^o C in closed containers or for seven days at 55 ^o C in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied.

2. When considering whether to subject raw milk and colostrum to heat treatment, food business operators must: U.K.

(a)

have regard to the procedures developed in accordance with the HACCP principles pursuant to Regulation (EC) No 852/2004; and

(b)

comply with any requirements that the competent authority may impose in this regard when approving establishments or carrying out checks in accordance with Regulation (EC) No 854/2004.

III. CRITERIA FOR RAW COWS' MILK U.K.

[F13 1. Food business operators manufacturing dairy products must initiate procedures to ensure that, immediately before being heat treated and if its period of acceptance specified in the HACCP-based procedures is exceeded: U.K.

(a)

raw cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 300 000 per ml; and

(b)

heat treated cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 100 000 per ml.]

2. When milk fails to meet the criteria laid down in paragraph 1, the food business operator must inform the competent authority and take measures to correct the situation. U.K.

CHAPTER III: U.K. WRAPPING AND PACKAGING

Sealing of consumer packages must be carried out immediately after filling in the establishment where the last heat treatment of liquid dairy products and colostrum-based products, takes place by means of sealing devices that prevent contamination. The sealing system must be designed in such a way that, after opening, the evidence of its opening remains clear and easy to check.

CHAPTER IV: U.K. LABELLING

1. In addition to the requirements of Directive 2000/13/EC, except in the cases envisaged in Article 13(4) and (5) of that Directive, labelling must clearly show: U.K.

(a)

in the case of raw milk intended for direct human consumption, the words ‘ raw milk ’ ;

(b)

in the case of products made with raw milk, the manufacturing process for which does not include any heat treatment or any physical or chemical treatment, the words ‘ made with raw milk ’ ;

(c)

in case of colostrum, the word ‘ colostrum ’ ;

(d)

in case of products made with colostrum, the words ‘ made with colostrum ’ .

2. The requirements of paragraph 1 apply to products destined for retail trade. The term ‘ labelling ’ includes any packaging, document, notice, label, ring or collar accompanying or referring to such products. U.K.

CHAPTER V: U.K. IDENTIFICATION MARKING

By way of derogation from the requirements of Annex II, Section I:

1.

rather than indicating the approval number of the establishment, the identification mark may include a reference to where on the wrapping or packaging the approval number of the establishment is indicated;

2.

in the case of the reusable bottles, the identification mark may indicate only the initials of the consigning country and the approval number of the establishment.]

SECTION X: U.K. EGGS AND EGG PRODUCTS

CHAPTER I: U.K. EGGS

1. At the producer's premises, and until sale to the consumer, eggs must be kept clean, dry, free of extraneous odour, effectively protected from shocks and out of direct sunshine. U.K.

[F13 2. Eggs must be stored and transported until sale to the final consumer at a temperature, preferably constant, that is best suited to assure optimal conservation of their hygiene properties, unless the competent authority imposes national temperature requirements for egg storage facilities and for vehicles transporting eggs between such storage facilities.] U.K.

3. Eggs must be delivered to the consumer within a maximum time limit of 21 days of laying. U.K.

CHAPTER II: U.K. EGG PRODUCTS

I. REQUIREMENTS FOR ESTABLISHMENTS U.K.

Food business operators must ensure that establishments for the manufacture of egg products are constructed, laid out and equipped so as to ensure separation of the following operations:

1.

washing, drying and disinfecting dirty eggs, where carried out;

2.

breaking eggs, collecting their contents and removing parts of shells and membranes;

and

3.

operations other than those referred to in points 1 and 2.

II. RAW MATERIALS FOR THE MANUFACTURE OF EGG PRODUCTS U.K.

Food business operators must ensure that raw materials used to manufacture egg products comply with the following requirements.

1.

[F13 The shells of eggs used in the manufacture of egg products must be fully developed and contain no breaks. However, cracked eggs may be used for the manufacture of liquid egg or egg products if the establishment of production or a packing centre delivers them directly to an establishment approved for the manufacture of liquid egg or a processing establishment, where they must be broken as soon as possible.]

2.

Liquid egg obtained in an establishment approved for that purpose may be used as raw material. Liquid egg must be obtained in accordance with the requirements of points 1, 2, 3, 4 and 7 of Part III.

III. SPECIAL HYGIENE REQUIREMENTS FOR THE MANUFACTURE OF EGG PRODUCTS U.K.

Food business operators must ensure that all operations are carried out in such a way as to avoid any contamination during production, handling and storage of egg products, in particular by ensuring compliance with the following requirements.

1.

Eggs must not be broken unless they are clean and dry.

2.

Eggs must be broken in a manner that minimises contamination, in particular by ensuring adequate separation from other operations. Cracked eggs must be processed as soon as possible.

3.

Eggs other than those of hens, turkeys or guinea fowl must be handled and processed separately. All equipment must be cleaned and disinfected before processing of hens', turkeys' and guinea fowls' eggs is resumed.

4.

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.

5.

[F18 After breaking, each particle of the liquid egg must undergo processing as quickly as possible to eliminate microbiological hazards or to reduce them to an acceptable level. A batch that has been insufficiently processed may immediately undergo processing again in the same establishment if this processing renders it fit for human consumption. Where a batch is found to be unfit for human consumption, it must be denatured to ensure that it is not used for human consumption.]

6.

Processing is not required for egg white intended for the manufacture of dried or crystallised albumin destined subsequently to undergo heat treatment.

7.

If processing is not carried out immediately after breaking, liquid egg must be stored either frozen or at a temperature of not more than 4 °C. The storage period before processing at 4 °C must not exceed 48 hours. However, these requirements do not apply to products to be de-sugared, if de-sugaring process is performed as soon as possible.

8.

Products that have not been stabilised so as to be kept at room temperature must be cooled to not more than 4 °C. Products for freezing must be frozen immediately after processing.

Textual Amendments

F18 Substituted by Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004 (Text with EEA relevance).

IV. ANALYTICAL SPECIFICATIONS U.K.

1. The concentration of 3-OH-butyric acid must not exceed 10 mg/kg in the dry matter of the unmodified egg product. U.K.

2. The lactic acid content of raw material used to manufacture egg products must not exceed 1 g/kg of dry matter. However, for fermented products, this value must be the one recorded before the fermentation process. U.K.

3. The quantity of eggshell remains, egg membranes and any other particles in the processed egg product must not exceed 100 mg/kg of egg product. U.K.

V. LABELLING AND IDENTIFICATION MARKING U.K.

1. In addition to the general requirements for identification marking laid down in Annex II, Section I, consignments of egg products, destined not for retail but for use as an ingredient in the manufacture of another product, must have a label giving the temperature at which the egg products must be maintained and the period during which conservation may thus be assured. U.K.

[F18 2. In the case of liquid egg, the label referred to in point 1 must also bear the words: ‘ non-pasteurised liquid egg — to be treated at place of destination ’ and indicate the date and hour of breaking.] U.K.

SECTION XI: U.K. FROGS' LEGS AND SNAILS

Food business operators preparing frogs' legs or snails for human consumption must ensure compliance with the following requirements.

1.

Frogs and snails must be killed in an establishment constructed, laid out and equipped for that purpose.

2.

Establishment in which frogs' legs are prepared must have a room reserved for the storage and washing of live frogs, and for their slaughter and bleeding. This room must be physically separate from the preparation room.

3.

Frogs and snails that die otherwise than by being killed in the establishment must not be prepared for human consumption.

4.

Frogs and snails must be subjected to an organoleptic examination carried out by sampling. If that examination indicates that they might present a hazard, they must not be used for human consumption.

5.

Immediately following preparation, frogs' legs must be washed fully with running potable water and immediately chilled to a temperature approaching that of melting ice, frozen or processed.

6.

After killing, snails' hepato-pancreas must, if it might present a hazard, be removed and not be used for human consumption.

SECTION XII: U.K. RENDERED ANIMAL FATS AND GREAVES

CHAPTER I: U.K. REQUIREMENTS APPLICABLE TO ESTABLISHMENTS COLLECTING OR PROCESSING RAW MATERIALS

Food business operators must ensure that establishments collecting or processing raw materials for the production of rendered animal fats and greaves comply with the following requirements.

1.

Centres for the collection of raw materials and further transport to processing establishments must be equipped with facilities for the storage of raw materials at a temperature of not more than 7 °C.

2.

Each processing establishment must have:

(a)

refrigeration facilities;

(b)

a dispatch room, unless the establishment dispatches rendered animal fat only in tankers;

and

(c)

if appropriate, suitable equipment for the preparation of products consisting of rendered animal fats mixed with other foodstuffs and/or seasonings.

3.

However, the refrigeration facilities required under points 1 and 2(a) are not necessary if the arrangements for the supply of raw materials ensure that they are never stored or transported without active refrigeration otherwise than as provided for in Chapter II, point 1(d).

CHAPTER II: U.K. HYGIENE REQUIREMENTS FOR THE PREPARATION OF RENDERED ANIMAL FAT AND GREAVES

Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements.

1.

Raw materials must:

(a)

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;

(b)

consist of adipose tissues or bones, which are reasonably free from blood and impurities;

(c)

come from establishments registered or approved pursuant to Regulation (EC) No 852/2003 or in accordance with this Regulation;

and

(d)

be transported, and stored until rendering, in hygienic conditions and at an internal temperature of not more than 7 °C. However, raw materials may be stored and transported without active refrigeration if rendered within 12 hours after the day on which they were obtained.

2.

During rendering the use of solvents is prohibited.

3.

When the fat for refining meets the standards laid down in point 4, rendered animal fat prepared in accordance with points 1 and 2 may be refined in the same establishment or in another establishment with a view to improving its physico-chemical quality.

4.

Rendered animal fat, depending on type, must meet the following standards:

a 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.
b Rendered animal fat obtained from the adipose tissues of porcine animals.
	Ruminants			Porcine animals			Other animal fat
	Edible tallow		Tallow for refining	Edible fat		Lard and other fat for refining	Edible	For refining
	Premier jus a	Other		Lard b	Other
FFA (m/m % oleic acid) maximum	0,75	1,25	3,0	0,75	1,25	2,0	1,25	3,0
Peroxide maximum	4  meq/kg	4  meq/kg	6  meq/kg	4  meq/kg	4  meq/kg	6  meq/kg	4  meq/kg	10  meq/kg
Total insoluble impurities	Maximum 0,15  %			Maximum 0,5  %
Odour, taste, colour	Normal

5.

Greaves intended for human consumption must be stored in accordance with the following temperature requirements.

(a)

When greaves are rendered at a temperature of not more than 70 °C, they must be stored:

(i)

at a temperature of not more than 7 °C for a period not exceeding 24 hours;

or

(ii)

at a temperature of not more than –18 °C.

(b)

When greaves are rendered at a temperature of more than 70 °C and have a moisture content of 10 % (m/m) or more, they must be stored:

(i)

at a temperature of not more than 7 °C for a period not exceeding 48 hours or a time/temperature ratio giving an equivalent guarantee;

or

(ii)

at a temperature of not more than –18 °C.

(c)

When greaves are rendered at a temperature of more than 70 °C and have a moisture content of less than 10 % (m/m), there are no specific requirements.

SECTION XIII: U.K. TREATED STOMACHS, BLADDERS AND INTESTINES

Food business operators treating stomachs, bladders and intestines must ensure compliance with the following requirements.

1.

Animal intestines, bladders and stomachs may be placed on the market only if:

(a)

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;

(b)

they are salted, heated or dried;

and

(c)

after the treatment referred to in (b), effective measures are taken to prevent re-contamination.

2.

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. In particular, products that are not salted or dried must be kept at a temperature of not more than 3 °C.

SECTION XIV: U.K. GELATINE

1. Food business operators manufacturing gelatine must ensure compliance with the requirements of this section. U.K.

2. For the purpose of this section, ‘ tanning ’ means the hardening of hides, using vegetable tanning agents, chromium salts or other substances such as aluminium salts, ferric salts, silicic salts, aldehydes and quinones, or other synthetic hardening agents. U.K.

CHAPTER I: U.K. REQUIREMENTS FOR RAW MATERIALS

1. For the production of gelatine intended for use in food, the following raw materials may be used: U.K.

(a)

[F6 bones, other than specified risk materials as defined in Article 3(1)(g) of Regulation (EC) No 999/2001 of the European Parliament and of the Council (10) ;]

(b)

hides and skins of farmed ruminant animals;

(c)

pig skins;

(d)

poultry skin;

(e)

tendons and sinews;

(f)

wild game hides and skins;

and

(g)

fish skin and bones.

2. The use of hides and skins is prohibited if they have undergone any tanning process, regardless of whether this process was completed. U.K.

3. Raw materials listed in point 1(a) to (e) must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-mortem and post-mortem inspection or, in the case of hides and skins from wild game, found fit for human consumption. U.K.

[F19 4.

(a)

Raw materials that have not undergone any preserving treatment other than chilling, freezing or quick-freezing must come from establishments registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation,

(b)

The following treated raw materials may be used:

(i)

bones other than specified risk material as defined in Article 3(1)(g) of Regulation (EC) No 999/2001 coming from establishments under the control of and listed by the competent authority, and that have been subjected to one of the following treatments:

• crushed to pieces of approximately 15 mm and degreased with hot water at a temperature of minimum 70 °C for at least 30 minutes, minimum 80 C for at least 15 minutes, or minimum 90 °C for at least 10 minutes, and then separated and subsequently washed and dried for at least 20 minutes in a stream of hot air with an initial temperature of minimum 350 °C, or for 15 minutes in a stream of hot air with an initial temperature of more than 700 °C,

• sun-dried for a minimum of 42 days at an average temperature of at least 20 °C,

• acid treatment such that the pH is maintained at less than 6 to the core for at least 1 hour before drying;

(ii)

hides and skins of farmed ruminant animals, pig skins, poultry skins and wild game hides and skins coming from establishments under the control of and listed by the competent authority, and that have been subjected to one of the following treatments:

• treatment with alkali to establish a pH > 12 to the core followed by salting for at least 7 days,

• drying for at least 42 days at a temperature of at least 20 °C,

• acid treatment such that the pH is maintained at less than 5 to the core for a minimum of 1 hour,

• alkali treatment throughout at a pH > 12 for at least 8 hours;

(iii)

bones other than specified risk material defined in Article 3(1)(g) of Regulation (EC) No 999/2001, hides and skins of farmed ruminant animals, pig skins, poultry skins, fish hides and wild game hides and skins that have undergone any other treatment than those specified in point (i) or (ii) and that come from establishments registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation.

For the purposes of the first 2 indents of point (b)(ii), the duration of the treatments may include the time of transportation.

The treated raw materials referred to in points (b)(i) and (b)(ii) must be derived from:

• domestic and farmed ruminant animals, pigs and poultry which have been slaughtered in a slaughterhouse and the carcasses of which have been found fit for human consumption following ante- and post-mortem inspection, or

• from killed wild game whose carcasses have been found fit for human consumption following post-mortem inspection.]

Textual Amendments

F19 Substituted by Commission Regulation (EU) 2016/355 of 11 March 2016 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the specific requirements for gelatine, collagen and highly refined products of animal origin intended for human consumption (Text with EEA relevance).

5. Collection centres and tanneries may also supply raw material for the production of gelatine intended for human consumption if the competent authority specifically authorises them for this purpose and they fulfil the following requirements. U.K.

(a)

They must have storage rooms with hard floors and smooth walls that are easy to clean and disinfect and, where appropriate, provided with refrigeration facilities.

(b)

The storage rooms must be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for the raw materials.

(c)

If raw material not in conformity with this chapter is stored and/or processed in these premises, it must be segregated from raw material in conformity with this chapter throughout the period of receipt, storage, processing and dispatch.

CHAPTER II: U.K. TRANSPORT AND STORAGE OF RAW MATERIALS

1. 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 gelatine-processing establishment. U.K.

2. Raw materials must be transported and stored chilled or frozen unless they are processed within 24 hours after their departure. However, degreased and dried bones or ossein, salted, dried and limed hides, and hides and skins treated with alkali or acid may be transported and stored at ambient temperature. U.K.

[F20 3. After the veterinary checks provided for in Directive 97/78/EC, and without prejudice to the conditions laid down in Article 8(4) of that Directive, raw materials for the production of gelatine for human consumption, for which animal health certification is required, must be transported directly to the establishment at the place of destination. U.K.

All precautions, including safe disposal of animal by-products, waste, unused or surplus material, shall be taken to avoid risks of spreading diseases to animals.]

Textual Amendments

F20 Inserted by Commission Regulation (EU) 2016/355 of 11 March 2016 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the specific requirements for gelatine, collagen and highly refined products of animal origin intended for human consumption (Text with EEA relevance).

[F21 CHAPTER III: U.K. REQUIREMENTS FOR THE MANUFACTURE OF GELATINE

1. The production process for gelatine must ensure that: U.K.

(a)

all ruminant bone material derived from animals born, reared or slaughtered in countries or regions with a controlled or undetermined BSE risk in accordance with Community legislation is subjected to a process which ensures that all bone material is finely crushed and degreased with hot water and treated with dilute hydrochloric acid (at minimum concentration of 4 % and pH < 1,5) over a period of at least two days. This treatment is followed either by:

• an alkaline treatment of saturated lime solution (pH > 12,5) for a period of at least 20 days with a heat treatment step of 138 °C minimum during at least four seconds, or

• an acid treatment (pH < 3,5) during 10 hours minimum with a heat treatment step of 138 °C minimum during at least four seconds, or

• a heat-and-pressure process for at least 20 minutes with saturated steam of 133 °C at more than 3 bars, or

• any approved equivalent process;

(b)

other raw material is subjected to a treatment with acid or alkali, followed by one or more rinses. The pH must be adjusted subsequently. Gelatine must be extracted by heating one or more times in succession, followed by purification by means of filtration and heat treatment.

2. A food business operator may produce and store both gelatine intended for human consumption and gelatine not intended for human consumption in the same establishment provided that the raw materials and the production process comply with the requirements applying to gelatine intended for human consumption. U.K.

Textual Amendments

F21 Substituted by Commission Regulation (EC) No 1243/2007 of 24 October 2007 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

[F19 CHAPTER IV: U.K. REQUIREMENTS FOR FINISHED PRODUCTS

Food business operators must ensure that gelatine complies with the residue limits set out in the following table.

Residue	Limit
As	1 ppm
Pb	5 ppm
Cd	0,5 ppm
Hg	0,15 ppm
Cr	10 ppm
Cu	30 ppm
Zn	50 ppm
SO 2 (European Pharmacopoeia, latest edition)	50 ppm
H 2 O 2 (European Pharmacopoeia, latest edition)	10 ppm]

CHAPTER V: U.K. LABELLING

Wrapping and packaging containing gelatine must bear the words ‘ gelatine fit for human consumption ’ and must indicate the date of minimum durability.]

SECTION XV: U.K. COLLAGEN

[F19 1. Food business operators manufacturing collagen must ensure compliance with the requirements of this section. Without prejudice to other provisions, products derived from collagen must be made from collagen which complies with the requirements of this section.] U.K.

2. For the purpose of this section, ‘ tanning ’ means the hardening of hides, using vegetable tanning agents, chromium salts or other substances such as aluminium salts, ferric salts, silicic salts, aldehydes and quinones, or other synthetic hardening agents. U.K.

CHAPTER I: U.K. REQUIREMENTS FOR RAW MATERIALS

[F6 1. For the production of collagen intended for use in food, the following raw materials may be used: U.K.

(a)

bones, other than specified risk materials as defined in Article 3(1)(g) of Regulation (EC) No 999/2001;

(b)

hides and skins of farmed ruminant animals;

(c)

pig skins;

(d)

poultry skin;

(e)

tendons and sinews;

(f)

wild game hides and skins; and

(g)

fish skin and bones.]

2. The use of hides and skins is prohibited if they have undergone any tanning process, regardless of whether this process was completed. U.K.

3. Raw materials listed in point 1(a) to (d) must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-and post-mortem inspection or, in the case of hides and skins from wild game, found fit for human consumption. U.K.

[F19 4.

(a)

Raw materials that have not undergone any preserving treatment other than chilling, freezing or quick-freezing must come from establishments registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation.

(b)

The following treated raw materials may be used:

(i)

bones other than specified risk material as defined in Article 3(1)(g) of Regulation (EC) No 999/2001 coming from establishments under the control of and listed by the competent authority, and that have been subjected to one of the following treatments:

• crushed to pieces of approximately 15 mm and degreased with hot water at a temperature of minimum 70 °C for at least 30 minutes, minimum 80 °C for at least 15 minutes, or minimum 90 °C for at least 10 minutes, and then separated and subsequently washed and dried for at least 20 minutes in a stream of hot air with an initial temperature of minimum 350 °C, or for 15 minutes in a stream of hot air with an initial temperature of more than 700 °C,

• sun-dried for a minimum of 42 days at an average temperature of at least 20 °C,

• acid treatment such that the pH is maintained at less than 6 to the core for at least 1 hour before drying;

(ii)

hides and skins of farmed ruminant animals, pig skins, poultry skins and wild game hides and skins coming from establishments under the control of and listed by the competent authority, and that have been subjected to one of the following treatments:

• treatment with alkali to establish a pH > 12 to the core followed by salting for at least 7 days,

• drying for at least 42 days at a temperature of at least 20 °C,

• acid treatment such that the pH is maintained at less than 5 to the core for a minimum of 1 hour,

• alkali treatment throughout at a pH > 12 for at least 8 hours;

(iii)

bones other than specified risk material defined in Article 3(1)(g) of Regulation (EC) No 999/2001, hides and skins of farmed ruminant animals, pig skins, poultry skins, fish hides and wild game hides and skins that have undergone any other treatment than those specified in point (i) or (ii) and that come from establishments registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation.

For the purposes of the first 2 indents of point (b)(ii), the duration of the treatments may include the time of transportation.

The treated raw materials referred to in point (b) must be derived from:

• domestic and farmed ruminant animals, pigs and poultry which have been slaughtered in a slaughterhouse and the carcasses of which have been found fit for human consumption following ante- and post-mortem inspection, or

• from killed wild game whose carcasses have been found fit for human consumption following post-mortem inspection.]

5. Collection centres and tanneries may also supply raw material for the production of collagen intended for human consumption if the competent authority specifically authorises them for this purpose and they fulfil the following requirements. U.K.

(a)

They must have storage rooms with hard floors and smooth walls that are easy to clean and disinfect and, where appropriate, provided with refrigeration facilities.

(b)

The storage rooms must be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for the raw materials.

(c)

If raw material not in conformity with this chapter is stored and/or processed in these premises, it must be segregated from raw material in conformity with this chapter throughout the period of receipt, storage, processing and dispatch.

CHAPTER II: U.K. TRANSPORT AND STORAGE OF RAW MATERIALS

1. 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. U.K.

2. Raw materials must be transported and stored chilled or frozen unless they are processed within 24 hours after their departure. However, degreased and dried bones or ossein, salted, dried and limed hides, and hides and skins treated with alkali or acid may be transported and stored at ambient temperature. U.K.

[F20 3. After the veterinary checks provided for in Directive 97/78/EC, and without prejudice to the conditions laid down in Article 8(4) of that Directive, raw materials for the production of collagen for human consumption, for which animal health certification is required, must be transported directly to the establishment at the place of destination. U.K.

All precautions, including safe disposal of animal by-products, waste, unused or surplus material, shall be taken to avoid risks of spreading diseases to animals.]

CHAPTER III: U.K. REQUIREMENTS FOR THE MANUFACTURE OF COLLAGEN

[F19 1. The production process for collagen must ensure that: U.K.

(a)

all ruminant bone material derived from animals born, reared or slaughtered in countries or regions with a controlled or undetermined BSE risk as determined in accordance with Article 5 of Regulation (EC) No 999/2001 is subjected to a process which ensures that all bone material is finely crushed and degreased with hot water and treated with dilute hydrochloric acid (at a minimum concentration of 4 % and pH < 1,5) over a period of at least 2 days; this treatment must be followed by pH adjustment using acid or alkali followed by:

(i)

either one or more rinses and at least one of the following processes:

• filtration,

• milling,

• extrusion,

(ii)

or any approved equivalent process;

(b)

raw materials other than that referred to in point (a) must be subjected to a treatment involving washing, pH adjustment using acid or alkali followed by:

(i)

either one or more rinses and at least one of the following processes:

• filtration,

• milling,

• extrusion,

(ii)

or any approved equivalent process.]

2. After having been subjected to the process referred to in point 1, collagen may undergo a drying process. U.K.

[F21 3. A food business operator may produce and store both collagen intended for human consumption and collagen not intended for human consumption in the same establishment provided that the raw materials and the production process comply with the requirements applying to collagen intended for human consumption.] U.K.

[F19 CHAPTER IV: U.K. REQUIREMENTS FOR FINISHED PRODUCTS

Food business operators must ensure that collagen complies with the residue limits set out in the following table.

Residue	Limit
As	1 ppm
Pb	5 ppm
Cd	0,5 ppm
Hg	0,15 ppm
Cr	10 ppm
Cu	30 ppm
Zn	50 ppm
SO 2 (European Pharmacopoeia, latest edition)	50 ppm
H 2 O 2 (European Pharmacopoeia, latest edition)	10 ppm]

CHAPTER V: U.K. LABELLING

Wrapping and packaging containing collagen must bear the words ‘ collagen fit for human consumption ’ and indicate the date of preparation.

[F20 SECTION XVI: U.K. HIGHLY REFINED CHONDROITIN SULPHATE, HYALURONIC ACID, OTHER HYDROLYSED CARTILAGE PRODUCTS, CHITOSAN, GLUCOSAMINE, RENNET, ISINGLASS AND AMINO ACIDS

1.

Food business operators manufacturing the following highly refined products of animal origin:

(a)

chondroitin sulphate,

(b)

hyaluronic acid,

(c)

other hydrolysed cartilage products,

(d)

chitosan,

(e)

glucosamine,

(f)

rennet,

(g)

isinglass,

(h)

amino acids that are authorised as food additives in accordance with Regulation (EC) No 1333/2008 of the European Parliament and of the Council (11) ,

must ensure that the treatment of the raw materials used eliminates any animal or public health risk.

2.

The raw materials used for the manufacturing of the highly refined products referred to in point 1 must derive from:

(a)

animals, including feathers thereof, which have been slaughtered in a slaughterhouse and whose carcasses have been found fit for human consumption following ante-mortem and post-mortem inspection, or;

(b)

fishery products complying with Section VIII.

Human hair may not be used as a source for the manufacture of amino acids.]

[F21 Appendix to ANNEX III

MODEL DOCUMENT TO ACCOMPANY RAW MATERIAL DESTINED FOR THE PRODUCTION OF GELATINE OR COLLAGEN INTENDED FOR HUMAN CONSUMPTION U.K.

Number of the commercial document: …

I. Identification of raw material U.K.

Nature of the raw material: …

Animal species: …

Type of packaging: …

Number of packages: …

Net weight (kg): …

II. Origin of raw material U.K.

Type, name, address and approval/registration/special authorisation number of the establishment of origin:

…

Name and address of the consignor (12) : …

III. Destination of raw material U.K.

Type, name, address and approval/registration/special authorisation number of the production establishment of destination:

…

Name and address of the consignee (13) : …

IV. Means of transport: … U.K.

Done at …, on …

…

(Signature of the operator of the establishment of origin or its representatives)] ]

(1)

[X1 [F5 Maximum time allowed from the start of loading of meat into the vehicle until the completion of the final delivery. Loading of the meat into the vehicle may be postponed beyond the maximum time allowed for chilling of the meat to its specified surface temperature. If this happens, then the maximum transport time allowed must be shortened by the same length of time by which the loading was postponed. The competent authority of the Member State of destination may limit the number of delivery points.] ]

(2)

[X1 [F10 OJ L 175, 14.6.2014, p. 16 .] ]

(3)

[X1 Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs ( OJ L 109, 6.5.2000, p. 29 ). Directive as last amended by Directive 2003/89/EC ( OJ L 308, 25.11.2003, p. 15 ).]

(4)

[X1 [F15 OJ L 223, 15.8.2006, p. 1 .] ]

(5)

[X1 [F13 OJ L 338, 22.12.2005, p. 27 .] ]

(6)

[X1 [F1 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 ). Directive as last amended by Regulation (EC) No 21/2004 ( OJ L 5, 9.1.2004, p. 8 ).] ]

(7)

[X1 [F1 Council Directive 91/68/EEC of 28 January 1991 on animal health conditions governing intra-Community trade in ovine and caprine animals ( OJ L 46, 19.2.1991, p. 19 ). Directive as last amended by Commission Decision 2005/932/EC.] ]

(8)

[X1 [F1 OJ L 123, 24.4.1998, p. 1 . Directive as last amended by Commission Directive 2006/50/EC ( OJ L 142, 30.5.2006, p. 6 ).] ]

(9)

[X1 [F1 Council Regulation (EEC) No 2377/90 of 26 June 1990 laying down a Community procedure for the establishment of maximum residue limits of veterinary medicinal products in foodstuffs of animal origin ( OJ L 224, 18.8.1990, p. 1 ). Regulation as last amended by Commission Regulation (EC) No 1231/2006 ( OJ L 225, 17.8.2006, p. 3 ).] ]

(10)

[X1 [F6 OJ L 147, 31.5.2001, p 1 .] ]

(11)

[X1 [F20 Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives ( OJ L 354, 31.12.2008, p. 16 ).] ]

(12)

[X1 [F21 Only if different from the establishment of origin.] ]

(13)

[X1 [F21 Only if different from the establishment of destination.] ]

Editorial Information

X1 Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004).

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 1662/2006 of 6 November 2006 amending Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

F5 Substituted by Commission Regulation (EU) 2017/1981 of 31 October 2017 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards temperature conditions during transport of meat (Text with EEA relevance).

F6 Substituted by Commission Regulation (EU) No 558/2010 of 24 June 2010 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

F10 Substituted by Commission Regulation (EU) No 633/2014 of 13 June 2014 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council and Annex I to Regulation (EC) No 854/2004 of the European Parliament and of the Council as regards the specific requirements for handling large wild game and for the post-mortem inspection of wild game (Text with EEA relevance).

F13 Substituted by Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance).

F15 Inserted by Commission Regulation (EC) No 1243/2007 of 24 October 2007 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

F20 Inserted by Commission Regulation (EU) 2016/355 of 11 March 2016 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the specific requirements for gelatine, collagen and highly refined products of animal origin intended for human consumption (Text with EEA relevance).

F21 Substituted by Commission Regulation (EC) No 1243/2007 of 24 October 2007 amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).