- Latest available (Revised)
- Point in Time (29/04/2004)
- Original (As adopted by EU)
Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (repealed)
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does not contain patho-physiological abnormalities or changes;
does not bear faecal or other contamination; and
does not contain specified risk material, except as provided for under Community legislation, and has been produced in accordance with Community legislation on TSEs.
When carrying out inspection tasks in accordance with this Chapter, the official veterinarian is to take account of the results of the auditing tasks carried out in accordance with Article 4 and Chapter I of this Annex. Where appropriate he or she is to target inspection tasks accordingly.
the official veterinarian is to carry out an ante-mortem inspection of all animals before slaughter;
that inspection must take place within 24 hours of arrival at the slaughterhouse and less than 24 hours before slaughter.
In addition, the official veterinarian may require inspection at any other time.
that welfare has been compromised; or
of any condition which might adversely affect human or animal health, paying particular attention to the detection of zoonotic diseases and diseases on List A or, where appropriate, List B of the Office International des Epizooties (World organisation for animal health, OIE).
The official veterinarian is to verify compliance with relevant Community and national rules on animal welfare, such as rules concerning the protection of animals at the time of slaughter and during transport.
to reach a definitive diagnosis; or
to detect the presence of:
an animal disease,
residues or contaminants in excess of the levels laid down under Community legislation,
non-compliance with microbiological criteria, or
other factors that might require the meat to be declared unfit for human consumption or restrictions to be placed on its use,
particularly in the case of animals having undergone emergency slaughter.
In accordance with specific Community rules on specified risk material and other animal by-products, the official veterinarian is to check the removal, separation and, where appropriate, marking of such products. The official veterinarian is to ensure that the food business operator takes all necessary measures to avoid contaminating meat with specified risk material during slaughter (including stunning) and removal of specified risk material.
the monitoring and control of zoonoses and zoonotic agents;
specific laboratory testing for the diagnosis of TSEs in accordance with Regulation (EC) No 999/2001 of the European Parliament and of the Council(2);
the detection of unauthorised substances or products and the control of regulated substances, in particular within the framework of the National Residue Plans referred to in Council Directive 96/23/EC(3); and
the detection of OIE List A and, where appropriate, OIE List B diseases.
the health mark is applied only to animals (domestic ungulates, farmed game mammals other than lagomorphs, and large wild game) having undergone ante-mortem and post-mortem inspection in accordance with this Regulation and when there are no grounds for declaring the meat unfit for human consumption. However, the health mark may be applied before the results of any examination for trichinosis is available, if the official veterinarian is satisfied that meat from the animal concerned will be placed on the market only if the results are satisfactory; and
health-marking takes place on the external surface of the carcase, by stamping the mark in ink or hot branding, and in such a manner that, if carcases are cut into half carcases or quarters, or half carcases are cut into three pieces, each piece bears a health mark.
the mark must indicate name of the country in which the establishment is located, which may be written out in full in capitals or shown as a two-letter code in accordance with the relevant ISO standard.
In the case of Member States, however, these codes are AT, BE, DE, DK, ES, FI, FR, GR, IE, IT, LU, NL, PT, SE and UK;
the mark must indicate the approval number of the slaughterhouse; and
when applied in a slaughterhouse within the Community, the mark must include the abbreviation CE, EC, EF, EG, EK or EY.
If inspections reveal the presence of any disease or condition that might affect public or animal health, or compromise animal welfare, the official veterinarian is to inform the food business operator.
When the problem identified arose during primary production, the official veterinarian is to inform the veterinarian attending the holding of provenance, the food business operator responsible for the holding of provenance (provided that such information would not prejudice subsequent legal proceedings) and, where appropriate, the competent authority responsible for supervising the holding of provenance or the hunting area.
If the animals concerned were raised in another Member State or in a third country, the official veterinarian is to inform to the competent authority of the Member State where the establishment is located. That competent authority is to take appropriate measures in accordance with applicable Community legislation.
animals come from a holding or an area subject to a movement prohibition or other restriction for reasons of animal or public health;
rules on the use of veterinary medicinal products have not been complied with; or
any other condition which might adversely affect human or animal health is present, animals may not be accepted for slaughter other than in accordance with procedures laid down under Community legislation to eliminate human or animal health risks.
If the animals are already present at the slaughterhouse, they must be killed separately and declared unfit for human consumption, taking precautions to safeguard animal and public health where appropriate. Whenever the official veterinarian considers it necessary, official controls are to be carried out on the holding of provenance.
an official auxiliary is carrying out checks on animal welfare pursuant to Sections III or IV; and
those checks identify non-compliance with the rules on the protection of animals,
the official auxiliary is immediately to inform the official veterinarian and, if necessary in cases of urgency, is to take the necessary measures referred to in paragraphs 1 to 4 pending the arrival of the official veterinarian.
derives from animals that have not undergone ante-mortem inspection, except for hunted wild game;
derives from animals the offal of which has not undergone post-mortem inspection, unless otherwise provided for under this Regulation or Regulation (EC) No .../2004(6);
derives from animals which are dead before slaughter, stillborn, unborn or slaughtered under the age of 7 days;
(d)results from the trimming of sticking points;
derives from animals affected by an OIE List A or, where appropriate, OIE List B disease, unless otherwise provided for in Section IV;
derives from animals affected by a generalised disease, such as generalised septicaemia, pyaemia, toxaemia or viraemia;
(g)is not in conformity with microbiological criteria laid down under Community legislation to determine whether food may be placed on the market;
(h)exhibits parasitic infestation, unless otherwise provided for in Section IV;
contains residues or contaminants in excess of the levels laid down in Community legislation. Any overshooting of the relevant level should lead to additional analyses whenever appropriate;
without prejudice to more specific Community legislation, derives from animals or carcases containing residues of forbidden substances or from animals that have been treated with forbidden substances;
(k)consists of the liver and kidneys of animals more than two years old from regions where implementation of plans approved in accordance with Article 5 of Directive 96/23/EC has revealed the generalised presence of heavy metals in the environment;
has been treated illegally with decontaminating substances;
has been treated illegally with ionising or UV-rays;
contains foreign bodies (except, in the case of wild game, material used to hunt the animal);
exceeds the maximum permitted radioactivity levels laid down under Community legislation;
indicates patho-physiological changes, anomalies in consistency, insufficient bleeding (except for wild game) or organoleptic anomalies, in particular a pronounced sexual odour;
derives from emaciated animals;
contains specified risk material, except as provided for under Community legislation;
shows soiling, faecal or other contamination;
consists of blood that may constitute a risk to public or animal health owing to the health status of any animal from which it derives or contamination arising during the slaughter process;
in the opinion of the official veterinarian, after examination of all the relevant information, it may constitute a risk to public or animal health or is for any other reason not suitable for human consumption.
Official auxiliaries may assist the official veterinarian with all tasks, subject to the following restrictions and to any specific rules laid down in Section IV:
in relation to auditing tasks, official auxiliaries may only collect information regarding good hygienic practices and HACCP-based procedures;
in relation to ante-mortem inspection and checks concerning the welfare of animals, official auxiliaries may only make an initial check of animals and help with purely practical tasks; and
in relation to post-mortem inspection, the official veterinarian must regularly check the work of official auxiliaries and, in the case of animals having undergone emergency slaughter outside the slaughterhouse, carry out the inspection personally.
in slaughterhouses, throughout both ante-mortem and post-mortem inspection; and
in game handling establishments, throughout post-mortem inspection.
The official veterinarian need not be present at the time of ante-mortem inspection in the slaughterhouse if:
an official veterinarian or an approved veterinarian carried out ante-mortem inspection at the holding of provenance, checked the food chain information and communicated the results of the check to the official auxiliary at the slaughterhouse,
the official auxiliary at the slaughterhouse is satisfied that the food chain information does not point to any possible problem for food safety and that the animal's general state of health and welfare is satisfactory, and
the official veterinarian regularly satisfies himself/herself that the official auxiliary is carrying out such checks properly;
the official veterinarian need not be present at all times during post-mortem inspection if:
an official auxiliary carries out post-mortem inspection and puts aside meat with abnormalities and all other meat from the same animal,
the official veterinarian subsequently inspects all such meat, and
the official auxiliary documents his/her procedures and findings in a manner that allows the official veterinarian to be satisfied that standards are being met.
However, in the case of poultry and lagomorphs, the official auxiliary may discard meat with abnormalities and, subject to Section IV, the official veterinarian need not systematically inspect all such meat.
to animals that have undergone emergency slaughter;
to animals suspected of having a disease or condition that may adversely affect human health;
to bovine animals from herds that have not been declared officially free of tuberculosis;
to bovine, ovine and caprine animals from herds that have not been declared officially free of brucellosis;
in the case of an outbreak of a disease listed on OIE List A or, where appropriate, OIE List B. This concerns animals susceptible to the particular disease in question that come from the particular region as defined in Article 2 of Council Directive 64/432/EEC(7);
when stricter controls are necessary to take account of emerging diseases or particular OIE List B diseases.
The Member States may permit slaughterhouse staff to take over the activities of the official auxiliaries in controlling the production of poultry and rabbit meat under the following conditions:
Where the establishment has used good hygiene practice in accordance with Article 4, paragraph 4 of this Regulation and the HACCP procedure for at least twelve months, the competent authority may authorise staff of the establishment who have been trained in the same way as the official assistants and have passed the same examination to carry out tasks of the official auxiliaries and form part of the competent authority's independent inspection team, under the supervision, direction and responsibility of the official veterinarian. In these circumstances, the official veterinarian shall be present at anti-mortem and post-mortem examinations, shall supervise these activities and carry out regular performance tests to ensure that the performance of the slaughterhouse tasks meets the specific criteria laid down by the competent authority, and shall document the results of those performance tests. Detailed rules for the performance tests shall be laid down in accordance with the procedure set out in Article 18. Where the level of hygiene of the establishment is affected by the work of this staff, where this staff does not carry out the tasks properly or where in general this staff carries out its work in a manner that the competent authority considers unsatisfactory, this staff shall be replaced by official auxiliaries.
Responsibilities for production and inspection in the establishment must be kept separate and any establishment wishing to use the establishment's own inspectors must possess internationally recognised certification.
The competent authority of the Member State shall decide, in principle and on a case-by-case basis, whether to permit the implementation of the system described above. Where the Member State decides in principle in favour of this system, it shall inform the Commission of that decision and its associated conditions. For food business operators in a Member State implementing the system, the actual use of the system is optional. Food business operators shall not be forced by the competent authority to introduce the system described here. Where the competent authority is not convinced that the food business operator satisfies the requirements, the system shall not be implemented in that establishment. In order to assess this, the competent authority shall carry out an analysis of the production and inspection records, the type of activities undertaken in the establishment, the history of compliance with rules, the expertise, professional attitude and sense of responsibility of the slaughterhouse staff in regard to food safety, together with other relevant information.
Slaughterhouse staff who have received specific training, under the supervision of the official veterinarian, may, under the responsibility and the supervision of the official veterinarian, carry out specific sampling and testing tasks in respect of animals of all species.
national and Community legislation on veterinary public health, food safety, animal health, animal welfare and pharmaceutical substances;
principles of the Common Agricultural Policy, market measures, export refunds and fraud detection (including the global context: WTO, SPS, Codex Alimentarius, OIE);
(c essentials of food processing and food technology;
principles, concepts and methods of good manufacturing practice and quality management;
pre-harvest quality management (good farming practices);
promotion and use of food hygiene, food related safety (good hygiene practices);
principles, concepts and methods of risk-analysis;
principles, concepts and methods of HACCP, use of HACCP throughout the food production food chain;
prevention and control of food-borne hazards related to human health;
population dynamics of infection and intoxication;
diagnostic epidemiology;
monitoring and surveillance systems;
auditing and regulatory assessment of food safety management systems;
principles and diagnostic applications of modern testing methods;
information and communication technology as related to veterinary public health;
data-handling and applications of biostatistics;
investigations of outbreaks of food-borne diseases in humans;
relevant aspects concerning TSEs;
animal welfare at the level of production, transport and slaughter;
environmental issues related to food production (including waste management);
precautionary principle and consumer concerns; and
principles of training of personnel working in the production chain.
Candidates may acquire the required knowledge as part of their basic veterinary training, or through training undertaken, or professional experience acquired, after qualifying as veterinarians. The competent authority may arrange for different tests to take account of candidates' background. However, when the competent authority is satisfied that a candidate has acquired all the required knowledge as part of a university degree, or through continuing education resulting in a post-graduate qualification, it may waive the requirement for a test.
at least 500 hours of theoretical training and at least 400 hours of practical training, covering the areas specified in paragraph 5; and
such additional training as is required to enable official auxiliaries to undertake their duties competently.
in relation to holdings:
theoretical part:
familiarity with the farming industry organisation, production methods, international trade etc.,
good livestock husbandry practices,
basic knowledge of diseases, in particular zoonoses-viruses, bacteria, parasites etc.,
monitoring for disease, use of medicines and vaccines, residue testing,
hygiene and health inspection,
animal welfare on the farm and during transport,
environmental requirements - in buildings, on farms and in general,
relevant laws, regulations and administrative provisions,
consumer concerns and quality control;
practical part:
visits to holdings of different types and using different rearing methods,
visits to production establishments,
observation of the loading and unloading of animals,
laboratory demonstrations,
veterinary checks,
documentation;
in relation to slaughterhouses and cutting plants:
theoretical part:
familiarity with the meat industry organisation, production methods, international trade and slaughter and cutting technology,
basic knowledge of hygiene and good hygienic practices, and in particular industrial hygiene, slaughter, cutting and storage hygiene, hygiene of work,
HACCP and the audit of HACCP-based procedures,
animal welfare on unloading after transport and at the slaughterhouse,
basic knowledge of the anatomy and physiology of slaughtered animals,
basic knowledge of the pathology of slaughtered animals,
basic knowledge of the pathological anatomy of slaughtered animals,
relevant knowledge concerning TSEs and other important zoonoses and zoonotic agents,
knowledge of methods and procedures for the slaughter, inspection, preparation, wrapping, packaging and transport of fresh meat,
basic knowledge of microbiology,
ante-mortem inspection,
examination for trichinosis,
post-mortem inspection,
administrative tasks,
knowledge of the relevant laws, regulations and administrative provisions,
sampling procedure,
fraud aspects;
practical part:
animal identification,
age checks,
inspection and assessment of slaughtered animals,
post-mortem inspection in a slaughterhouse,
examination for trichinosis,
identification of animal species by examination of typical parts of the animal,
identifying and commenting on parts of slaughtered animals in which changes have occurred,
hygiene control, including the audit of the good hygiene practices and the HACCP-based procedures,
recording the results of ante-mortem inspection,
sampling,
traceability of meat,
documentation.
Carcases and offal of bovine animals under six weeks old are to undergo the following post-mortem inspection procedures:
visual inspection of the head and throat; incision and examination of the retropharyngeal lymph nodes (Lnn retropharyngiales); inspection of the mouth and fauces; palpation of the tongue; removal of the tonsils;
visual inspection of the lungs, trachea and oesophagus; palpation of the lungs; incision and examination of the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;
visual inspection of the pericardium and heart, the latter being incised lengthwise so as to open the ventricles and cut through the interventricular septum;
visual inspection of the diaphragm;
visual inspection of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); palpation and, if necessary, incision of the liver and its lymph nodes;
visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;
visual inspection and, if necessary, palpation of the spleen;
visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);
visual inspection of the pleura and peritoneum;
visual inspection and palpation of the umbilical region and the joints. In the event of doubt, the umbilical region must be incised and the joints opened; the synovial fluid must be examined.
Carcases and offal of bovine animals over six weeks old are to undergo the following post-mortem inspection procedures:
visual inspection of the head and throat; incision and examination of the sub-maxillary, retropharyngeal and parotid lymph nodes (Lnn retropharyngiales, mandibulares and parotidei); examination of the external masseters, in which two incisions must be made parallel to the mandible, and the internal masseters (internal pterygoid muscles), which must be incised along one plane. The tongue must be freed to permit a detailed visual inspection of the mouth and the fauces and must itself be visually inspected and palpated. The tonsils must be removed;
inspection of the trachea and oesophagus; visual examination and palpation of the lungs; incision and examination of the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthways and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;
visual inspection of the pericardium and heart, the latter being incised lengthways so as to open the ventricles and cut through the interventricular septum;
visual inspection of the diaphragm;
visual inspection and palpation of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); incision of the gastric surface of the liver and at the base of the caudate lobe to examine the bile ducts;
visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;
visual inspection and, if necessary, palpation of the spleen;
visual inspection of the kidneys and incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);
visual inspection of the pleura and the peritoneum;
visual inspection of the genital organs (except for the penis, if already discarded);
visual inspection and, if necessary, palpation and incision of the udder and its lymph nodes (Lnn. supramammarii). In cows, each half of the udder must be opened by a long, deep incision as far as the lactiferous sinuses (sinus lactiferes) and the lymph nodes of the udder must be incised, except when the udder is excluded from human consumption.
Carcases and offal of sheep and goats are to undergo the following post-mortem inspection procedures:
visual inspection of the head after flaying and, in the event of doubt, examination of the throat, mouth, tongue and retropharyngeal and parotid lymph nodes. Without prejudice to animal-health rules, these examinations are not necessary if the competent authority is able to guarantee that the head, including the tongue and the brains, will be excluded from human consumption;
visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales); in the event of doubt, these organs and lymph nodes must be incised and examined;
visual inspection of the pericardium and heart; in the event of doubt, the heart must be incised and examined;
visual inspection of the diaphragm;
visual inspection of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); palpation of the liver and its lymph nodes; incision of the gastric surface of the liver to examine the bile ducts;
visual inspection of the gastro-intestinal tract, the mesentery and the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales);
visual inspection and, if necessary, palpation of the spleen;
visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);
visual inspection of the pleura and peritoneum;
visual inspection of the genital organs (except for the penis, if already discarded);
visual inspection of the udder and its lymph nodes;
visual inspection and palpation of the umbilical region and joints of young animals. In the event of doubt, the umbilical region must be incised and the joints opened; the synovial fluid must be examined.
Carcases and offal of solipeds are to undergo the following post-mortem inspection procedures:
visual inspection of the head and, after freeing the tongue, the throat; palpation and, if necessary, incision of the sub-maxillary, retropharyngeal and parotid lymph nodes (Lnn retropharyngiales, mandibulares and parotidei). The tongue must be freed to permit a detailed visual inspection of the mouth and the fauces and must itself be visually examined and palpated. The tonsils must be removed;
visual inspection of the lungs, trachea and oesophagus; palpation of the lungs; palpation and, if necessary, incision of the bronchial and mediastinal lymph nodes ( Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third, perpendicular to their main axes; however, these incisions are not necessary where the lungs are excluded from human consumption;
visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open the ventricles and cut through the interventricular septum;
visual inspection of the diaphragm;
visual inspection, palpation and, if necessary, incision of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales);
visual inspection of the gastrointestinal tract, the mesentery and the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); incision, if necessary, of the gastric and mesenteric lymph nodes;
visual inspection and, if necessary, palpation of the spleen;
visual inspection and palpation of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);
visual inspection of the pleura and peritoneum;
visual inspection of the genital organs of stallions (except for the penis, if already discarded) and mares;
visual inspection of the udder and its lymph nodes (Lnn. supramammaii) and, if necessary, incision of the supramammary lymph nodes;
visual inspection and palpation of the umbilical region and joints of young animals. In the event of doubt, the umbilical region must be incised and the joints opened; the synovial fluid must be examined;
all grey or white horses must be inspected for melanosis and melanomata by examination of the muscles and lymph nodes ( Lnn. subrhomboidei) of the shoulders beneath the scapular cartilage after loosening the attachment of one shoulder. The kidneys must be exposed and examined by incision through the entire kidney.
the health certificate provided for in Chapter X, Part A, accompanies them; and
the requirements of paragraphs 2 to 5 are complied with.
checks on records or documentation at the holding, including food chain information;
the examination of the pigs to determine whether:
they have a disease or condition which may be transmitted to animals or humans through handling or eating the meat, or are behaving, individually or collectively, in a manner indicating that such a disease may occur,
they show disturbance of general behaviour or signs of disease which may make the meat unfit for human consumption, or
there is evidence or reasons to suspect that they may contain chemical residues in excess of the levels laid down in Community legislation, or residues of forbidden substances.
a control of the animals' identification; and
a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present. An official auxiliary may carry out this screening.
if the pigs have not left the holding of provenance for the slaughterhouse, they are to be re-examined and a new health certificate issued;
if the pigs are already en route for or at the slaughterhouse, slaughter may be authorised once the reason for the delay has been assessed, provided that the pigs undergo a further veterinary ante-mortem inspection.
visual inspection of the head and throat; incision and examination of the submaxillary lymph nodes ( Lnn mandibulares); visual inspection of the mouth, fauces and tongue;
visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;
visual inspection of the pericardium and heart, the latter being incised lengthwise so as to open the ventricles and cut through the interventricular septum;
visual inspection of the diaphragm;
visual inspection of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); palpation of the liver and its lymph nodes;
visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes ( Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;
visual inspection and, if necessary, palpation of the spleen;
visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);
visual inspection of the pleura and peritoneum;
visual inspection of the genital organs (except for the penis, if already discarded);
visual inspection of the udder and its lymph nodes (Lnn. supramammarii); incision of the supramammary lymph nodes in sows;
visual inspection and palpation of the umbilical region and joints of young animals; in the event of doubt, the umbilical region must be incised and the joints opened.
the health certificate provided for in Chapter X, Part A, accompanies them; and
the requirements of paragraphs 2 to 5 are complied with.
checks on records or documentation at the holding, including food chain information;
a flock inspection, to determine whether the birds:
have a disease or condition which may be transmitted to animals or humans through handling or eating the meat, or are behaving in a manner indicating that such a disease may occur,
show disturbance of general behaviour or signs of disease which may make the meat unfit for human consumption, or
show evidence that they may contain chemical residues in excess of the levels laid down in Community legislation, or residues of forbidden substances.
a control of the animals' identification; and
a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present. An official auxiliary may carry out this screening.
if the flock has not left the holding of provenance for the slaughterhouse, it is to be re-examined and a new health certificate issued;
if the flock is already en route for or at the slaughterhouse, slaughter may be authorised once the reason for the delay has been assessed, provided that the flock is re-examined.
daily inspection of the viscera and body cavities of a representative sample of birds;
a detailed inspection of a random sample, from each batch of birds having the same origin, of parts of birds or entire birds declared unfit for human consumption following post-mortem inspection; and
any further investigations necessary when there is reason to suspect that the meat from the birds concerned could be unfit for human consumption.
The requirements for poultry are to apply to farmed lagomorphs.
a control of the animals' identification; and
a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present.
a visual examination of the carcase, its cavities and, where appropriate, organs with a view to:
detecting any abnormalities not resulting from the hunting process. For this purpose, the diagnosis may be based on any information that the trained person has provided concerning the behaviour of the animal before killing,
checking that death was not caused by reasons other than hunting.
If an assessment cannot be made on the basis of visual examination alone, a more extensive inspection must be carried out in a laboratory;
an investigation of organoleptic abnormalities;
palpation of organs, where appropriate;
where there are serious grounds for suspecting the presence of residues or contaminants, an analysis by sampling of residues not resulting from the hunting process, including environmental contaminants. When a more extensive inspection is made on the basis of such suspicions, the veterinarian must wait until that inspection has been concluded before assessing all the game killed during a specific hunt, or those parts suspected of showing the same abnormalities;
examination for characteristics indicating that the meat presents a health risk, including:
abnormal behaviour or disturbance of the general condition of the live animal, as reported by the hunter,
the generalised presence of tumours or abscesses affecting different internal organs or muscles,
arthritis, orchitis, pathological changes in the liver or the spleen, inflammation of the intestines or the umbilical region,
the presence of foreign bodies not resulting from the hunting process in the body cavities, stomach or intestines or in the urine, where the pleura or peritoneum are discoloured (when relevant viscera are present),
the presence of parasites,
formation of a significant amount of gas in the gastrointestinal tract with discolouring of the internal organs (when these viscera are present),
significant abnormalities of colour, consistency or odour of muscle tissue or organs,
aged open fractures,
emaciation and/or general or localised oedema,
recent pleural or peritoneal adhesions, and
other obvious extensive changes, such as putrefaction.
In addition to the cases provided for in Section II, Chapter V, meat presenting during post-mortem inspection any of the characteristics listed in paragraph 3(e) of Part A are to be declared unfit for human consumption.
Official controls carried out in relation to TSEs are to take account of the requirements of Regulation (EC) No 999/2001 and other relevant Community legislation.
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
OJ L 147, 31.5.2001, p. 1. Regulation as last amended by Commission Regulation (EC) No 2245/2003 (OJ L 133, 20.12.2003, p. 28).
OJ L 125, 23.5.1996, p. 10. Directive as amended by Regulation (EC) No 806/2003 (OJ L 122, 16.5.2003, p. 1).
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
OJ L 121, 29.7.1964, p. 1977/64. Directive as last amended by Commission Regulation (EC) No 21/2004 (OJ L 5, 9.1.2004, p. 8).
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
Note for Official Journal: Insert No of Regulation laying down specific hygiene rules for food of animal origin (see recital 1, 2nd Regulation).
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