EN   EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, XXX  
SANTE/10193/2017 ANNEX CIS Rev. 
1 (POOL/G4/2017/10193/10193R1 -EN 
ANNEX CIS.doc)  
[…](2018) XXX  draft  
ANNEXES 1 to 2  
 
ANNEXES  
to the  
COMMISSION DELEGATED REGULATION (EU) .../...  
concerning specific rules for the performance of official controls on the production of 
meat and for production and relaying areas of live bivalve molluscs in accordance with 
Regulation (EU) 2017/625 of the Euro pean Parliament and of the Council   EN 1  EN ANNEX I 
Specific derogation for the inspection of meat derived from reindeer ( Rangifer tarandus 
tarandus)  
The specific derogations referred to in Article 11(1) shall only apply in the following areas:  
(a) In Sweden:  
(i) the county of Norrbotten ; 
(ii) the county of Västerbotten ; 
(iii) the county of Jämtland ; 
(iv) the county of Västernorrland ; 
(v) the Älvdalen m unicipality in the county of Dalarna ; 
(vi) the municipalities of Nordanstig, Hudiksvall and Söderhamn in the county of 
Gävleborg.  
(b) In Finland, as they were allowed on 31 December 2014:  
(i) the county of Lapland except for the municipalities of Kemi, Kem inmaa and 
Tornio ; 
(ii) the counties of North Ostrobothnia and Kainuu:  
– the municipalities of Kuusamo, Taivalkoski, Pudasjärvi, Suomussalmi 
and Hyrynsalmi ; 
– in the municipality of Oulu: the area of the former Yli -Ii municipality 
and the area to the north of the River Kiiminkijoki in the former 
Ylikiiminki municipality ; 
– in the municipality of Ii: the area of the former Kuivaniemi municipality ; 
– in the municipalities of Puolanka and Utajärvi : the areas to the north of 
the River Kiiminkijoki and regional road 891 (Hyrynsalmi -Puolanka).  EN 2  EN ANNEX II  
Specific minimum requirements for the official veterinarian, the official auxiliary and 
the s taff designated by the competent authorities  
CHAPTER I  
OFFICIAL VETERINARIANS  
1. The competent authority may appoint as an official veterinarian only veterinarians 
who have passed a test meeting the requirements set out in point 3. 
2. The competent authori ty must  make arrangements for the test for candidates applying 
to be appointed as an official veterinarian.  
3. The test must  demonstrate  knowledge of the following subjects , specific targeted to 
the tasks of official veterinarian and  to the extent necessar y depending on the 
veterinarian ’s background and qualifications  while avoiding any duplication of tests 
on the knowledge and skills required for veterinary surgeon in accordance with 
Article 38(3) of Directive 2005/36 of the European Parliament and of the Council1: 
(a) national and Union legislation on human health, food safety, animal health, 
animal welfare and pharmaceutical substances;  
(b) principles of the common agricultural policy, market measures, export refunds 
and fraud detection, including the glo bal context: World Trade Organi sation 
sanitary and phytosanitary agreement, Codex Alimentarius, the World 
Organisation for Animal Health;  
(c) essentials of food processing and food technology;  
(d) principles, concepts and methods of good manufacturing prac tice and quality 
management;  
(e) pre-harvest quality management (good farming practices);  
(f) promotion and use of food hygiene, food -related safety (good hygiene 
practices);  
(g) principles, concepts and methods of risk  analysis ; 
(h) principles, concepts and methods of HACCP, use of HACCP throughout the 
food production food chain ; 
(i) auditing and verification of compliance with the requirements referred to in 
points a) to h);  
(j) prevention and control of food -borne hazards to human health;  
(k) population  dynamics of infection and intoxication;  
(l) diagnostic epidemiology;  
(m) monitoring and surveillance systems;  
(n) principles and diagnostic applications of modern testing methods;  
(o) information and communication technology when relevant as working tools ; 
(p) data-handling and applications of biostatistics;  
                                                 
1  Directive 2005/36/EC of the European Parliament and of the Council of 7 September 2005 on the 
recognition of professional qualifica tions (OJ L 255, 30.9.2005 ) EN 3  EN (q) investigations of outbreaks of food -borne diseases in humans;  
(r) relevant aspects concerning transmissible spongiform encephalopathies 
(TSEs);  
(s) animal welfare at the level of production, transp ort and slaughter;  
(t) environmental issues related to food production (including waste 
management);  
(u) precautionary principle and consumer concerns;  
(v) principles of training personnel working in the production chain ; 
(w) health rules as regards animal  by-products and derived products ; 
(x) fraud aspects.  
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.  
If the com petent 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 postgraduate qualification,  professional experience or other qualifications,  it 
shall  waive the requirement for a test.  If the candidate has partly acquired the 
required knowledge, the competent authority shall arrange for tests different from 
those referred to in paragraph 2 to take account of candidates’ background.  
4. The official veterinar ian sh ould have aptitude for multidisciplinary cooperation.  
5. Each official veterinarian must  undergo practical training for a probationary period 
of at least 200 hours before starting to work independently. Relevant training during 
veterinary studies may  be included in the probationary period. During this period the 
probationer is to work under the supervision of existing official veterinarians in 
slaughterhouses , cutting plants and on holdings. The training must  concern the 
auditing of Good Hygiene Pract ices and procedures based on the HACCP principles 
in particular.  
6. The official veterinarian must  keep up -to-date and keep abreast of new developments 
through regular continuing education activities and professional literature in the areas 
referred to in point 3. The official veterinarian must , wherever possible, undertake 
annual continuing education activities.  
7. Mutual recognition of the tests for official veterinarian s between Member States  
must  apply , when professionals move cross -border or wish to es tablish themselves in 
another Member State . In such case the tests must  be limited to  subjects, essential for 
human health and animal health protection in the Member States of employment, but 
not covered by the tests in the Member State of origin.   
CHAPTER  II 
OFFICIAL AUXILIARY  
1. Only pe ople who have undergone training and passed a test in accordance with the 
requirements set out in point 5  are allowed to carry out the tasks of an  official 
auxiliary . 
2. The competent authority shall make arrangements for the tests referred to in point 1. 
To be eligible for these tests, candidates must  prove that they have received:  EN 4  EN (a) at least 500 hours of training , including at least 400 hours of practical training, 
covering the areas referred to in point 5; and  
(b) any additional training required to enable official auxiliaries to undertake their 
duties competently.  
3. The practical training referred to in point 2(a) must  take place in slaughterhouses, 
game -handling est ablishments and/or cutting plants under the supervision of an 
official veterinarian.  
4. Training and tests should  concern principally red meat or poultry meat. However, 
people who undergo training for one of the se two categories and pass  the test should  
only be required to undergo abridged training to pass the test for the other category. 
The training and tests must  cover wild game, farmed game and lagomorphs, where 
appropriate.  
5. Training for official auxiliaries must cover , and tests must  confirm knowled ge of, the 
following subjects:  
(a) in relation to holdings:  
(i) theoretical part:  
– background related to the farming industry organisation, production 
methods, international trade standards for animals ; 
– good livestock husbandry practices ; 
– basic knowledge of  diseases, in particular zoonoses by viruses, 
bacteria  and parasites ; 
– 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 bu ildings, on farms and in 
general ; 
– relevant laws, regulations and administrative provisions ; 
– consumer concerns and quality control;  
(ii) practical part:  
– visits to holdings of different types and using different rearing 
methods ; 
– visits to production establis hments ; 
– observation of the loading and unloading of animals ; 
– laboratory demonstrations ; 
– veterinary checks ; 
– documentation;  
(b) in relation to slaughterhouses , game -handling establishments and cutting 
plants:  
(i) theoretical part:  EN 5  EN – background related to meat industry organisation, production 
methods, international trade standards for food and slaughter and 
cutting technology ; 
– basic knowledge of hygiene and good hygienic practices, and in 
particular industrial hygiene, slaughter, cutting and storage 
hygiene, hy giene at work ; 
– basic knowledge of 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, as well as important animal diseases ; 
– knowledge of methods and procedures for t he slaughter, inspection, 
preparation, wrapping, packaging and transport of fresh meat ; 
– basic knowledge of microbiology ; 
– ante-mortem inspection ; 
– sampling and analysis for Trichinella ; 
– post-mortem inspection ; 
– administrative tasks ; 
– knowledge of the relevant laws, regulations and administrative 
provisions ; 
– sampling procedure ; 
– fraud aspects;  
(ii) practical part:  
– animal identification ; 
– age checks ; 
– inspection and assessment of slaughtered animals ; 
– ante-mortem inspection at the slaughterhouse ; 
– post-mortem inspecti on in a slaughterhouse or game -handling 
establishment ; 
– sampling and analysis for Trichinella ; 
– identification of animal species by examin ing typical parts of the 
animal ; 
– identifying and commenting on parts of slaughtered animals in 
which changes have occurr ed; EN 6  EN – hygiene control, including the audit of the good hygiene practices 
and the HACCP -based procedures ; 
– recording the results of ante -mortem inspection s; 
– sampling ; 
– traceability of meat ; 
– documentation such as evaluation of food chain information and 
record reading ; 
6. The competent authority may decide to reduce training and tests as regards:  
(a) the theoretical part i f the official auxiliary  demonstrat es sufficient education  on 
specific bullet points laid down in paragraph 5(a)(i) or (b)(i) of this Chapter ; 
(b) the practical part i f the official auxiliary demonstrat es sufficient working 
experience  on specific bullet points laid down in paragraph 5(a)(ii) or (b)(ii) of 
this Chapter . 
7. The official auxiliary should  have aptitude for multidisciplinary cooperation.  
8. Official auxiliaries must  keep up -to-date and abreast of new developments through 
regular continuing education activities and professional literature. The official 
auxiliary must , wherever possible, unde rtake annual continuing training activities.  
9. If official auxiliaries carry out only sampling and analysis in connection with 
examinations for Trichinella  and microbiological criteria, the competent authority is 
only required to ensure that they receive training appropriate to these tasks.  
10. Mutual recognition of the tests for official auxiliaries  between Member States must  
apply, when professionals move cross -border or wish to establish themselves in 
another Member State. In such case the tests must  be limited to subjects, essential for 
human health and animal health protection in the Member States of employment, but 
not covered by the tests in the Member State of origin.  
 
CHAPTER III  
STAFF DESIGNATED BY THE COMPETENT AUTHORITIES  
1. The competent author ity may only  appoint staff who have undergone training and 
passed a test in accordance with the requirements set out in point 5 of this Chapter.  
2. The competent authority must  make arrangements for the test referred to in point 1. 
To be eligible for th is test, candidates must  prove that they have received:  
(a) at least 500 hours of training including at least 400 hours of practical training 
covering the areas referred to in point 5; and  
(b) any additional training required to enable staff of the competent authorities to 
undertake their duties competently.  
3. The p ractical training referred to in point 2(a) must  take place in cutting plants, under 
the supervision of an official veterinarian.  
4. Training and tests should  concern principally red meat or poultr y meat. However, 
people who undergo training for one of the se two categories and pass the test  should  
only be required to undergo abridged training to pass the test for the other category. EN 7  EN The training and tests must  cover wild game, farmed game and lagomo rphs, where 
appropriate.  
5. Training for staff of the competent authorities must  include, and tests must  confirm 
knowledge of, the following subjects in relation to cutting plants:  
(i) theoretical part:  
– background related to meat industry organisation, pro duction methods, 
international trade standards for food and cutting technology ; 
– thorough knowledge of hygiene and good hygienic practices, and in 
particular industrial hygiene, cutting and storage hygiene, hygiene at 
work ; 
– thorough knowledge of HACCP and the audit of HACCP -based 
procedures ; 
– relevant knowledge concerning TSEs and other important zoonoses and 
zoonotic agents ; 
– knowledge of methods and procedures for the preparation, wrapping, 
packaging and transport of fresh meat ; 
– basic knowledge of microbiology ; 
– administrative tasks ; 
– knowledge of the relevant laws, regulations and administrative 
provisions ; 
– sampling procedure ; 
– fraud aspects;  
(ii) practical part:  
– inspection and assessment of slaughtered animals ; 
– hygiene control, including the audit of  the good hygiene practices and the 
HACCP -based procedures ; 
– sampling ; 
– traceability of meat ; 
– documentation.  
6. The competent authority may decide to reduce training and tests as regards:  
(a) the theoretical part i f the staff member  demonstrat es sufficient education  on 
specific bullet points laid down in paragraph 5(i) of this Chapter ; 
(b) the practical part i f the staff member  demonstrat es sufficient working 
experience  on specific bullet points laid down in paragraph 5(ii) of this 
Chapter . 
7. The staff desig nated by the competent authority sh ould have  an aptitude for 
multidisciplinary cooperation.  
8. Staff designated by the competent authorities must  keep up -to-date and abreast of 
new developments through regular continuing education activities and profession al 
literature. The staff of the competent authorities must , wherever possible, undertake 
annual continuing training activities.  EN 8  EN 9. Mutual recognition of the tests for other staff designated by competent authorities  
between Member States must  apply, when pr ofessionals move cross -border or wish 
to establish themselves in another Member State. In such case the tests must  be 
limited to subjects, essential for human health and animal health protection in the 
Member States of employment, but not covered by the te sts in the Member State of 
origin.