- Latest available (Revised)
- Original (As adopted by EU)
Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption
When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.
Legislation.gov.uk publishes the UK version. EUR-Lex publishes the EU version. The EU Exit Web Archive holds a snapshot of EUR-Lex’s version from IP completion day (31 December 2020 11.00 p.m.).
EU Directives are published on this site to aid cross referencing from UK legislation. Since IP completion day (31 December 2020 11.00 p.m.) no amendments have been applied to this version.
Textual Amendments
F1 Substituted by Commission Implementing Decision of 31 July 2013 amending Annex III to Council Directive 2002/99/EC laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption as regards the addition of a treatment to eliminate certain animal health risks in meat (notified under document C(2013) 4853) (Text with EEA relevance) (2013/417/EU).
MEAT Treatment a | Disease | |||||||
---|---|---|---|---|---|---|---|---|
Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
(a) Heat treatment in a hermetically sealed container with an F 0 value of 3,00 or more b | + | + | + | + | + | + | + | + |
(b) Heat treatment at a minimum temperature of 70 °C, which must be reached throughout the meat | + | + | + | 0 | + | + | + | + |
(ba) Thorough cooking of meat, previously deboned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum of 30 minutes | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) Heat treatment at a minimum temperature of 80 °C which must be reached throughout the meat | + | + | + | + | + | + | + | + |
(d) Heat treatment in a hermetically sealed container to at least 60 °C for a minimum of 4 hours, during which time the core temperature must be at least 70 °C for 30 minutes | + | + | + | + | + | — | — | + |
(e) Natural fermentation and maturation of not less than nine months for boneless meat, resulting in the following characteristics: Aw value of not more than 0,93 or a pH value of not more than 6,0 | + | + | + | + | + | 0 | 0 | 0 |
(f) Same treatment as in (e) above although meat may contain bone a | + | + | + | 0 | 0 | 0 | 0 | 0 |
(g) Salami: treatment in accordance with the criteria to be defined by the Article 12(2) procedure following an opinion by the relevant Scientific Committee | + | + | + | 0 | + | 0 | 0 | 0 |
(h) Hams and loins: treatment involving natural fermentation and maturation during at least 190 days for hams and 140 days for loins | 0 | 0 | 0 | + | 0 | 0 | 0 | 0 |
(i) Heat treatment ensuring a core temperature of at least 65 °C is reached for the time necessary to achieve a pasteurisation value (pv) equal to or more than 40 | + | 0 | 0 | 0 | 0 | 0 | 0 | + |
a All the necessary measures must be taken to avoid cross contamination. | ||||||||
b F 0 is the calculated killing effect on bacterial spores. An F 0 value of 3,00 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121 °C (250 °F) in 3 minutes with instantaneous heating and chilling. | ||||||||
MILK Treatment a | Disease | |||||||
---|---|---|---|---|---|---|---|---|
Foot-and-mouth disease | Classical swine fever | Swine vesicular disease | African swine fever | Rinderpest | Newcastle disease | Avian influenza | Peste des petits ruminants | |
MILK and milk products (including cream) for human consumption | ||||||||
(a) Ultra-high temperature (UHT)(UHT = minimum treatment at 132 °C for at least 1 second) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(b) If the milk has a pH of less than 7,0, simple high temperature — short-time pasteurisation (HTST) | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
(c) If the milk has a pH of 7,0 or more, double HTST | + | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
:
Effectiveness recognised.
:
Effectiveness not recognised.]
Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.
Original (As adopted by EU): The original version of the legislation as it stood when it was first adopted in the EU. No changes have been applied to the text.
Geographical Extent: Indicates the geographical area that this provision applies to. For further information see ‘Frequently Asked Questions’.
Show Timeline of Changes: See how this legislation has or could change over time. Turning this feature on will show extra navigation options to go to these specific points in time. Return to the latest available version by using the controls above in the What Version box.
Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:
This timeline shows the different versions taken from EUR-Lex before exit day and during the implementation period as well as any subsequent versions created after the implementation period as a result of changes made by UK legislation.
The dates for the EU versions are taken from the document dates on EUR-Lex and may not always coincide with when the changes came into force for the document.
For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. For further information see our guide to revised legislation on Understanding Legislation.
Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:
Click 'View More' or select 'More Resources' tab for additional information including: