1.2. ‘Domestic ungulates’ means domestic bovine (including Bubalus and Bison species),...
1.3. ‘ Poultry ’ means farmed birds, including birds that are...
1.6. ‘ Farmed game ’ means farmed ratites and farmed land...
1.12. ‘ Viscera ’ means the organs of the thoracic, abdominal...
1.15. ‘ Meat preparations ’ means fresh meat, including meat that...
1.16. ‘ Slaughterhouse ’ means an establishment used for slaughtering and...
1.17. ‘ Cutting plant ’ means an establishment used for boning...
1.18. ‘ Game-handling establishment ’ means any establishment in which game...
2.1. ‘ Bivalve molluscs ’ means filter-feeding lamellibranch molluscs.
2.2. ‘ Marine biotoxins ’ means poisonous substances accumulated by bivalve...
2.3. ‘ Conditioning ’ means the storage of live bivalve molluscs...
2.5. ‘ Production area ’ means any sea, estuarine or lagoon...
2.6. ‘ Relaying area ’ means any sea, estuarine or lagoon...
2.7. ‘ Dispatch centre ’ means any on-shore or off-shore establishment...
2.8. ‘ Purification centre ’ means an establishment with tanks fed...
2.9. ‘ Relaying ’ means the transfer of live bivalve molluscs...
3.1. ‘ Fishery products ’ means all seawater or freshwater animals...
3.4. ‘ Mechanically separated fishery product ’ means any product obtained...
3.5. ‘ Fresh fishery products ’ means unprocessed fishery products, whether...
3.6. ‘ Prepared fishery products ’ means unprocessed fishery products that...
7.1. ‘ Meat products ’ means processed products resulting from the...
7.2. ‘ Dairy products ’ means processed products resulting from the...
7.3. ‘ Egg products ’ means processed products resulting from the...
7.4. ‘ Processed fishery products ’ means processed products resulting from...
7.5. ‘ Rendered animal fat ’ means fat derived from rendering...
7.6. ‘ Greaves ’ means the protein-containing residue of rendering, after...
7.7. ‘ Gelatine ’ means natural, soluble protein, gelling or non-gelling,...
7.8. ‘ Collagen ’ means the protein-based product derived from animal...
7.9. ‘ Treated stomachs, bladders and intestines ’ means stomachs, bladders...
REQUIREMENTS CONCERNING SEVERAL PRODUCTS OF ANIMAL ORIGIN
SECTION I: IDENTIFICATION MARKING
9. The mark may, depending on the presentation of different products...
10. In the case of packaging containing cut meat or offal,...
11. For products of animal origin that are placed in transport...
12. In the case of liquid, granulate and powdered products of...
13. When products of animal origin are placed in a package...
14. When the mark is applied directly to products of animal...
SECTION III: FOOD CHAIN INFORMATION
1. Slaughterhouse operators must not accept animals onto the slaughterhouse premises...
2. Slaughterhouse operators must be provided with the information no less...
3. The relevant food chain information referred to in point 1...
4. However, it is not necessary for the slaughterhouse operator to...
5. Food business operators deciding to accept animals onto the slaughterhouse...
6. If any animal arrives at the slaughterhouse without food chain...
7. If the competent authority so permits and provided it does...
8. Food business operators must check passports accompanying domestic solipeds to...
SECTION IV: REQUIREMENTS APPLICABLE TO FROZEN FOOD OF ANIMAL ORIGIN
SECTION I: MEAT OF DOMESTIC UNGULATES
SECTION II: MEAT FROM POULTRY AND LAGOMORPHS
SECTION III: MEAT OF FARMED GAME
1. The provisions of Section I apply to the production and...
2. The provisions of Section II apply to the production and...
3. Notwithstanding points 1 and 2, food business operators may slaughter...
3a. By way of derogation from point 3(j), the competent authority...
4. Food business operators may also slaughter bison on the farm...
CHAPTER II: HANDLING OF LARGE WILD GAME
1. After killing, large wild game must have their stomachs and...
2. The trained person must carry out an examination of the...
4. If no abnormal characteristics are found during the examination referred...
5. Chilling must begin within a reasonable period of time after...
6. During transport to the game-handling establishment, heaping must be avoided....
7. Large wild game delivered to a game-handling establishment must be...
CHAPTER III: HANDLING OF SMALL WILD GAME
1. The trained person must carry out an examination to identify...
2. If abnormal characteristics are found during the examination, abnormal behaviour...
4. Chilling must begin within a reasonable period of time of...
5. Evisceration must be carried out, or completed, without undue delay...
6. Small wild game delivered to a game-handling establishment must be...
SECTION V: MINCED MEAT, MEAT PREPARATIONS AND MECHANICALLY SEPARATED MEAT (MSM)
SECTION VII: LIVE BIVALVE MOLLUSCS
1. This Section applies to live bivalve molluscs. With the exception...
2. Chapters I to VIII apply to animals harvested from production...
4. The requirements of this Section supplement those laid down in...
CHAPTER I: GENERAL REQUIREMENTS FOR THE PLACING ON THE MARKET OF LIVE BIVALVE MOLLUSCS
2. Food business operators may accept batches of live bivalve molluscs...
3. Whenever a food business operator moves a batch of live...
4. The registration document must be in at least one official...
5. Food business operators sending batches of live bivalve molluscs must...
6. Food business operators must keep a copy of the registration...
CHAPTER II: HYGIENE REQUIREMENTS FOR THE PRODUCTION AND HARVESTING OF LIVE BIVALVE MOLLUSCS
A. REQUIREMENTS FOR PRODUCTION AREAS
1. Gatherers may only harvest live bivalve molluscs from production areas...
2. Food business operators may place live bivalve molluscs collected from...
3. Food business operators may place live bivalve molluscs collected from...
4. Food business operators may place live bivalve molluscs collected from...
5. After purification or relaying, live bivalve molluscs from class B...
6. Food business operators must not produce live bivalve molluscs in,...
B. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING
CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES
CHAPTER IV: HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES
SECTION VIII: FISHERY PRODUCTS
1. This Section does not apply to bivalve molluscs, echinoderms, tunicates...
3. The requirements of this Section supplement those laid down in...
CHAPTER I: REQUIREMENTS FOR VESSELS
CHAPTER III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS
A. REQUIREMENTS FOR FRESH FISHERY PRODUCTS
1. Where chilled, unpackaged products are not distributed, dispatched, prepared or...
2. Operations such as heading and gutting must be carried out...
3. Operations such as filleting and cutting must be carried out...
4. Containers used for the dispatch or storage of unpackaged prepared...
5. Whole and gutted fresh fishery products may be transported and...
CHAPTER IV: REQUIREMENTS FOR CERTAIN PROCESSED FISHERY PRODUCTS
CHAPTER V: HEALTH STANDARDS FOR FISHERY PRODUCTS
SECTION IX: RAW MILK, COLOSTRUM, DAIRY PRODUCTS AND COLOSTRUM-BASED PRODUCTS
CHAPTER I: RAW MILK AND COLOSTRUM — PRIMARY PRODUCTION
I. HEALTH REQUIREMENTS FOR RAW MILK AND COLOSTRUM PRODUCTION
II. HYGIENE ON MILK AND COLOSTRUM PRODUCTION HOLDINGS
CHAPTER II: REQUIREMENTS CONCERNING DAIRY AND COLOSTRUM-BASED PRODUCTS
1. Food business operators manufacturing gelatine must ensure compliance with the...
1. Food business operators manufacturing collagen must ensure compliance with the...