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

[F1ANNEX III U.K.

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).

Treatments to eliminate certain animal health risks linked to meat and milk

MEAT Treatment ^a	Disease
MEAT Treatment ^a	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	+

MILK Treatment ^a	Disease
^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	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.]

Council Directive 2002/99/ECShow full title

[F1ANNEX III U.K.

Treatments to eliminate certain animal health risks linked to meat and milk

(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

(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

(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

(f) Same treatment as in (e) above although meat may contain bone a

(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

(h) Hams and loins: treatment involving natural fermentation and maturation during at least 190 days for hams and 140 days for loins

(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

(a) Ultra-high temperature (UHT)

(b) If the milk has a pH of less than 7,0, simple high temperature — short-time pasteurisation (HTST)

(c) If the milk has a pH of 7,0 or more, double HTST

(a) Heat treatment in a hermetically sealed container with an F ₀ value of 3,00 or more ^b

(f) Same treatment as in (e) above although meat may contain bone ^a