Regulation (EC) No 854/2004 of the European Parliament and of the Council (repealed)Dangos y teitl llawn

1. Introductory Text

2. CHAPTER I GENERAL PROVISIONS

   1. Article 1. Scope

   2. Article 2. Definitions

3. CHAPTER II OFFICIAL CONTROLS IN RELATION TO COMMUNITY ESTABLISHMENTS

   1. Article 3. Approval of establishments

   2. Article 4. General principles for official controls in respect of all products of animal origin falling within the scope of this Regulation

   3. Article 5. Fresh meat

   4. Article 6. Live bivalve molluscs

   5. Article 7. Fishery products

   6. Article 8. Raw milk and dairy products

   7. Article 9. Action in the case of non-compliance

4. CHAPTER III PROCEDURES CONCERNING IMPORTS

   1. Article 10. To ensure the uniform application of the principles and conditions...

   2. Article 11. Lists of third countries and parts of third countries from which imports of specified products of animal origin are permitted

   3. Article 12. List of establishments from which imports of specified products of animal origin are permitted

   4. Article 13. Live bivalve molluscs, echinoderms, tunicates and marine gastropods

   5. Article 14. Documents

   6. Article 15. Special provisions for fishery products

5. CHAPTER IV FINAL PROVISIONS

   1. Article 16. Transitional measures of general scope designed to amend non-essential elements...

   2. Article 17. Amendment and adaptation of the Annexes

   3. Article 18. Specific decisions

   4. Article 19. Committee procedure

   5. Article 20. Consultation of the European Food Safety Authority

   6. Article 21. Report to the European Parliament and to the Council

   7. Article 22. Entry into force

6. Signature

7. 1. ANNEX I

      FRESH MEAT

      1. SECTION I: TASKS OF THE OFFICIAL VETERINARIAN

         1. CHAPTER I: AUDITING TASKS

         2. CHAPTER II: INSPECTION TASKS

            1. A. Food chain information

            2. B. Ante-mortem inspection

            3. C. Animal welfare

            4. D. Post-mortem inspection

            5. E. Specified risk material and other animal by-products

            6. F. Laboratory testing

         3. CHAPTER III: HEALTH MARKING

      2. SECTION II: ACTION FOLLOWING CONTROLS

         1. CHAPTER I: COMMUNICATION OF INSPECTION RESULTS

         2. CHAPTER II: DECISIONS CONCERNING FOOD CHAIN INFORMATION

         3. CHAPTER III: DECISIONS CONCERNING LIVE ANIMALS

         4. CHAPTER IV: DECISIONS CONCERNING ANIMAL WELFARE

         5. CHAPTER V: DECISIONS CONCERNING MEAT

      3. SECTION III: RESPONSIBILITIES AND FREQUENCY OF CONTROLS

         1. CHAPTER I: OFFICIAL AUXILIARIES

         2. CHAPTER II: FREQUENCY OF CONTROLS

         3. CHAPTER III: INVOLVEMENT OF SLAUGHTERHOUSE STAFF

            1. A. SPECIFIC TASKS CONCERNING THE PRODUCTION OF MEAT FROM POULTRY AND...

            2. B. SPECIFIC SAMPLING AND TESTING TASKS

         4. CHAPTER IV: PROFESSIONAL QUALIFICATIONS

            1. A. OFFICIAL VETERINARIANS

            2. B. OFFICIAL AUXILIARIES

      4. SECTION IV: SPECIFIC REQUIREMENTS

         1. CHAPTER I: DOMESTIC BOVINE ANIMALS

            1. A. BOVINE ANIMALS UNDER SIX WEEKS OLD

            2. B. BOVINE ANIMALS OVER SIX WEEKS OLD

         2. CHAPTER II: DOMESTIC SHEEP AND GOATS

         3. CHAPTER III: DOMESTIC SOLIPEDS

         4. CHAPTER IV: DOMESTIC SWINE

            1. A. ANTE-MORTEM INSPECTION

            2. B. POST-MORTEM INSPECTION

         5. CHAPTER V: POULTRY

            1. A. ANTE-MORTEM INSPECTION

            2. B. Post-mortem inspection

            3. C. SPECIMEN HEALTH CERTIFICATE

         6. CHAPTER VI: FARMED LAGOMORPHS

         7. CHAPTER VII: FARMED GAME

            1. A. Ante-mortem inspection

            2. B. Post-mortem inspection

         8. CHAPTER VIII: WILD GAME

            1. A. Post-mortem inspection

            2. B. Decisions following controls

         9. CHAPTER IX: SPECIFIC HAZARDS

            1. A. Transmissible spongiform encephalopathies

            2. B. Cysticercosis

            3. C. Trichinosis

            4. D. Glanders

            5. E. Tuberculosis

            6. F. Brucellosis

         10. CHAPTER X: SPECIMEN HEALTH CERTIFICATE

             1. A. SPECIMEN HEALTH CERTIFICATE FOR LIVE ANIMALS

             2. B. SPECIMEN HEALTH CERTIFICATE FOR ANIMALS SLAUGHTERED AT THE HOLDING

   2. ANNEX II

      LIVE BIVALVE MOLLUSCS

      1. CHAPTER I: SCOPE

      2. CHAPTER II: OFFICIAL CONTROLS CONCERNING LIVE BIVALVE MOLLUSCS FROM CLASSIFIED PRODUCTION AREAS

         1. A. CLASSIFICATION OF PRODUCTION AND RELAYING AREAS

         2. B. MONITORING OF CLASSIFIED RELAYING AND PRODUCTION AREAS

         3. C. DECISIONS AFTER MONITORING

         4. D. ADDITIONAL MONITORING REQUIREMENTS

         5. E. RECORDING AND EXCHANGE OF INFORMATION

         6. F. FOOD BUSINESS OPERATORS' OWN CHECKS

      3. CHAPTER III: OFFICIAL CONTROLS CONCERNING PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS

   3. ANNEX III

      FISHERY PRODUCTS

      1. CHAPTER I: OFFICIAL CONTROLS OF PRODUCTION AND PLACING ON THE MARKET

      2. CHAPTER II: OFFICIAL CONTROLS OF FISHERY PRODUCTS

         1. A. ORGANOLEPTIC EXAMINATIONS

         2. B. FRESHNESS INDICATORS

         3. C. HISTAMINE

         4. D. RESIDUES AND CONTAMINANTS

         5. E. MICROBIOLOGICAL CHECKS

         6. F. PARASITES

         7. G. POISONOUS FISHERY PRODUCTS

      3. CHAPTER III: DECISIONS AFTER CONTROLS

   4. ANNEX IV

      RAW MILK, COLOSTRUM, DAIRY PRODUCTS AND COLOSTRUM BASED PRODUCTS

      1. CHAPTER I: CONTROL OF MILK AND COLOSTRUM PRODUCTION HOLDINGS

      2. CHAPTER II: CONTROL OF RAW MILK AND COLOSTRUM UPON COLLECTION

   5. ANNEX V

      ESTABLISHMENTS NOT SUBJECT TO THE LISTING REQUIREMENT OF ARTICLE 12(1)

      1. The following third-country establishments need not appear on lists drawn...

      2. establishments handling products of animal origin for which Annex III...

   6. ANNEX VI

      REQUIREMENTS FOR CERTIFICATES ACCOMPANYING IMPORTS

      1. The representative of the competent authority of the third country...