1.1. "Meat" means edible parts of the animals referred to in...
1.2. "Domestic ungulates" means domestic bovine (including Bubalus and Bison species),...
1.3. "Poultry" means farmed birds, including birds that are not considered...
1.6. "Fanned game" means farmed ratites and farmed land mammals other...
1.7. "Small wild game" means wild game birds and lagomorphs living...
1.8. "Large wild game" means wild land mammals living freely in...
1.9. "Carcase" means the body of an animal after slaughter and...
1.10. "Fresh meat" means meat that has not undergone any preserving...
1.11. "Offal" means fresh meat other than that of the carcase,...
1.12. "Viscera" means the organs of the thoracic, abdominal and pelvic...
1.13. "Minced meat" means boned meat that has been minced into...
1.14. "Mechanically separated meat" or "MSM" means the product obtained by...
1.15. "Meat preparations" means fresh meat, including meat that has been...
1.16. "Slaughterhouse" means an establishment used for slaughtering and dressing animals,...
1.17. "Cutting plant" means an establishment used for boning and/or cutting...
1.18. "Game-handling establishment" means any establishment in which game and game...
2.1. "Bivalve molluscs" means filter-feeding lamellibranch molluscs.
2.2. "Marine biotoxins" means poisonous substances accumulated by bivalve molluscs, in...
2.3. "Conditioning" means the storage of live bivalve molluscs coming from...
2.4. "Gatherer" means any natural or legal person who collects live...
2.5. "Production area" means any sea, estuarine or lagoon area, containing...
2.6. "Relaying area" means any sea, estuarine or lagoon area with...
2.7. "Dispatch centre" means any on-shore or off-shore establishment for the...
2.8. "Purification centre" means an establishment with tanks fed by clean...
2.9. "Relaying" means the transfer of live bivalve molluscs to sea,...
3.1. "Fishery products" means all seawater or freshwater animals (except for...
3.2. "Factory vessel" means any vessel on board which fishery products...
3.3. "Freezer vessel" means any vessel on board which freezing of...
3.4. "Mechanically separated fishery product" means any product obtained by removing...
3.5. "Fresh fishery products" means unprocessed fishery products, whether whole or...
3.6. "Prepared fishery products" means unprocessed fishery products that have undergone...
7.1. "Meat products" means processed products resulting from the processing of...
7.2. "Dairy products" means processed products resulting from the processing of...
7.3. "Egg products" means processed products resulting from the processing of...
7.4. "Processed fishery products" means processed products resulting from the processing...
7.5. "Rendered animal fat" means fat derived from rendering meat, including...
7.6. "Greaves" means the protein-containing residue of rendering, after partial separation...
7.7. "Gelatine" means natural, soluble protein, gelling or non-gelling, obtained by...
7.8. "Collagen" means the protein-based product derived from animal bones, hides,...
7.9. "Treated stomachs, bladders and intestines" means stomachs, bladders and intestines...
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 safety 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, food chain information may...
8. Food business operators must check passports accompanying domestic solipeds to...
SECTION I: MEAT OF DOMESTIC UNGULATES
CHAPTER II: REQUIREMENTS FOR SLAUGHTERHOUSES
1. Slaughterhouses must have adequate and hygienic lairage facilities or, climate...
3. They must have facilities for disinfecting tools with hot water...
4. The equipment for washing hands used by the staff engaged...
5. There must be lockable facilities for the refrigerated storage of...
6. There must be a separate place with appropriate facilities for...
7. They must have lockable facilities reserved for the slaughter of...
9. They must have an adequately equipped lockable facility or, where...
1. After arrival in the slaughterhouse, the slaughter of the animals...
2. Meat from animals other than those referred to in subparagraphs...
3. The animals or, where appropriate, each batch of animals sent...
5. Slaughterhouse operators must follow the instructions of the veterinarian appointed...
6. Animals brought into the slaughter hall must be slaughtered without...
7. Stunning, bleeding, skinning, evisceration and other dressing must be carried...
8. Complete skinning of the carcase and other parts of the...
9. When not skinned, porcine animals must have their bristles removed...
10. The carcases must not contain visible faecal contamination. Any visible...
11. Carcases and offal must not come into contact with floors,...
12. Slaughterhouse operators must follow the instructions of the competent authority...
13. Until post-mortem inspection is completed, parts of a slaughtered animal...
14. Both kidneys must be removed from their fatty covering. In...
17. After completion of slaughter and post-mortem inspection, the meat must...
19. Where establishments are approved for the slaughter of different animal...
20. If the slaughterhouse does not have lockable facilities reserved for...
CHAPTER VI: EMERGENCY SLAUGHTER OUTSIDE THE SLAUGHTERHOUSE
1. An otherwise healthy animal must have suffered an accident that...
2. A veterinarian must carry out an ante-mortem inspection of the...
3. The slaughtered and bled animal must be transported to the...
4. If more than two hours elapse between slaughter and arrival...
5. A declaration by the food business operator who reared the...
6. A declaration issued by the veterinarian recording the favourable outcome...
7. The slaughtered animal must be fit for human consumption following...
8. Food business operators must follow any instructions that the official...
9. Food business operators may not place meat from animals having...
CHAPTER VII: STORAGE AND TRANSPORT
1. Unless other specific provisions provide otherwise, post-mortem inspection must be...
2. Meat must attain the temperature specified in point 1 and...
3. Meat must attain the temperature specified in point 1 before...
4. Meat intended for freezing must be frozen without undue delay,...
5. Exposed meat must be stored and transported separately from packaged...
SECTION II: MEAT FROM POULTRY AND LAGOMORPHS
CHAPTER II: REQUIREMENTS FOR SLAUGHTERHOUSES
3. They must have facilities for disinfecting tools with hot water...
4. The equipment for washing hands used by the staff engaged...
5. There must be lockable facilities for the refrigerated storage of...
6. There must be a separate place with appropriate facilities for...
7. They must have an adequately equipped lockable facility or, where...
2. Slaughterhouse operators must follow the instructions of the competent authority...
3. Where establishments are approved for the slaughter of different animal...
4. Animals brought into the slaughter room must be slaughtered without...
5. Stunning, bleeding, skinning or plucking, evisceration and other dressing must...
6. Slaughterhouse operators must follow the instructions of the competent authority...
8. After inspection and evisceration, slaughtered animals must be cleaned and...
9. When carcases are subjected to an immersion chilling process, account...
10. Sick or suspect animals, and animals slaughtered in application of...
CHAPTER VI: SLAUGHTER ON THE FARM
2. The food business operator must inform the competent authority in...
3. The holding must have facilities for concentrating the birds to...
4. The holding must have premises suitable for the hygienic slaughter...
6. The slaughtered birds must be accompanied to the slaughterhouse by...
7. The slaughtered animal must be accompanied to the slaughterhouse by...
9. Delayed eviscerated poultry obtained at the farm of production may...
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...
8. In addition, unskinned large wild game may be skinned and...
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
A. REQUIREMENTS FOR PURIFICATION CENTRES
1. Before purification commences, live bivalve molluscs must be washed free...
2. Operation of the purification system must allow live bivalve molluscs...
3. The quantity of live bivalve molluscs to be purified must...
4. Should a purification tank contain several batches of live bivalve...
5. Containers used to hold live bivalve molluscs in purification systems...
6. No crustaceans, fish or other marine species may be kept...
7. Every package containing purified live bivalve molluscs sent to a...
CHAPTER IX: SPECIFIC REQUIREMENTS FOR PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS
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 V: HEALTH STANDARDS FOR FISHERY PRODUCTS
SECTION IX: RAW MILK AND DAIRY PRODUCTS
CHAPTER I: RAW MILK-PRIMARY PRODUCTION
II. HYGIENE ON MILK PRODUCTION HOLDINGS
CHAPTER II: REQUIREMENTS CONCERNING DAIRY PRODUCTS
SECTION X: EGGS AND EGG PRODUCTS
III. SPECIAL HYGIENE REQUIREMENTS FOR THE MANUFACTURE OF EGG PRODUCTS
2. Eggs must be broken in a manner that minimises contamination,...
4. Egg contents may not be obtained by the centrifuging or...
5. After breaking, each particle of the egg product must undergo...
6. Processing is not required for egg white intended for the...
7. If processing is not carried out immediately after breaking, liquid...
SECTION XI: FROGS' LEGS AND SNAILS
1. Frogs and snails must be killed in an establishment constructed,...
2. Establishment in which frogs' legs are prepared must have a...
3. Frogs and snails that die otherwise than by being killed...
4. Frogs and snails must be subjected to an organoleptic examination...
5. Immediately following preparation, frogs' legs must be washed fully with...
6. After killing, snails' hepato-pancreas must, if it might present a...
1. Food business operators manufacturing gelatine must ensure compliance with the...
2. For the purpose of this Section, "tanning" means the hardening...
1. Food business operators manufacturing collagen must ensure compliance with the...
2. For the purpose of this Section, "tanning" means the hardening...