1964L0433 — EN — 01.01.1993 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B ►M18COUNCIL DIRECTIVE
►M19 ◄
on health conditions for the production and marketing of fresh meat
(64/433/EEC) ◄
(OJ P 121, 29.7.1964, p. 2012)
Amended by:
Official Journal
No page date
►M1CouncilDirective66/601/EECof25October1966P192330227.10.1966
►M2CouncilDirective69/349/EECof6October1969 L256511.10.1969
►M3Council Directive 72/461/EEC of 12 December 1972 L 302 24 31.12.1972
►M4Council Directive 72/462/EEC of 12 December 1972 L 302 28 31.12.1972
►M5Council Directive 74/387/EEC of 15 July 1974 L 202 36 24.7.1974
►M6Council Directive 75/379/EEC of 24 June 1975 L 172 17 3.7.1975
►M7Council Directive 81/476/EEC of 24 June 1981 L 186 20 8.7.1981
►M8Council Directive 83/90/EEC of 7 February 1983 L 59 10 5.3.1983
►M9Council Directive 85/323/EEC of 12 June 1985 L 168 43 28.6.1985
►M10Council Directive 85/325/EEC of 12 June 1985 L 168 47 28.6.1985
►
M12CouncilDirective85/586/EECof20December1985L3724431.12.1985
►M11CouncilRegulation(EEC)No3768/85of20December1985L362831.12.1985
►M13Council Directive 86/587/EEC of 18 November 1986 L 339 26 2.12.1986
►M14Council Regulation (EEC) No 3805/87 of 15 December 1987 L 357 1 19.12.1987
►M15CouncilDirective88/288/EECof3May1988L1242818.5.1988
►M16Council Directive 88/657/EEC of 14 December 1988 L 382 3 31.12.1988
►M17Council Directive 89/662/EEC of 11 December 1989 L 395 13 30.12.1989
►M18Council Directive 91/497/EEC of 29 July 1991 L 268 69 24.9.1991
►M19amended by Council Directive 92/5/EEC of 10 February 1992 L 57 1 2.3.1992
Amended by:
►A1Act of Accession of Denmark, Ireland and the United Kingdom of Great
Britain and Northern IrelandL 73 14 27.3.1972
(adapted by Council Decision of 1 January 1973) L 2 1 1.1.1973
►A2Act of Accession of Greece L 291 17 19.11.1979
Corrected by:
►C1Corrigendum, OJ L 120, 13.5.1975, p. 13 (64/433/EEC)
1964L0433 — EN — 01.01.1993 — 001.001 — 2
►C2Consolidated text of corrigenda to instruments published in Special
Editions 1952-72, p. 11 (64/433/EEC)
►C3Corrigendum,OJL120,13.5.1975,p.14(66/601/EEC)
►C4Consolidated text of corrigenda to instruments published in Special
Editions 1952-72, p. 20 (66/601/EEC)
►C5Corrigendum,OJL120,13.5.1975,p.14(69/349/EEC)
►C6Consolidated text of corrigenda to instruments published in SpecialEditions 1952-72, p. 67 (69/349/EEC)
►
C7Corrigendum, OJ L 200, 20.7.1973, p. 42 (72/461/EEC)
►C8Consolidated text of corrigenda to instruments published in SpecialEditions 1952-72, p. 111 (72/461/EEC)
►
C9Corrigendum, OJ L 211, 3.8.1983, p. 30 (83/90/EEC)
►C10Corrigendum, OJ L 176, 6.7.1985, p. 24 (83/90/EEC)
►C11Corrigendum, OJ L 178, 2.7.1987, p. 12 (86/587/EEC)
►C12Corrigendum, OJ L 231, 29.8.2001, p. 20 (91/497/EEC)
▼B
COUNCIL DIRECTIVE
►M19 ◄
on health conditions for the production and marketing of fresh
meat
(64/433/EEC)
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community, and in particular Article 43 thereof,
Having regard to the proposal from the Commission,
Having regard to the opinion of the European Parliament,
Having regard to the opinion of the Economic and Social Committee,Whereas Council Regulation (EEC) No 805/68 of 27 June 1968 on the
common organization of the market in beef and veal (
1), Council Regu-
lation (EEC) No 2759/75 of 29 October 1975 on the common
organization of the market in pigmeat (2) and Council Regulation
(EEC) No 3013/89 of 25 September 1989 on the common organizationof the market in sheepmeat and goatmeat (
3), laid the basis for the free
movement of beef and veal, pigmeat, sheepmeat and goatmeat;
Whereas, so long as intra-Community trade is hindered by differences
between the health requirements of Member States concerning meat,the implementation of the abovementioned regulations will not havethe desired effect;
Whereas, to eliminate such differences, the health provisions of the
Member States must be approximated in line with the above regula-tions;
Whereas the object of this approximation must be in particular to stan-
dardize health requirements for meat in slaughterhouses and cutting
rooms and during storage and transportation; whereas a system of
approval should be introduced for slaughterhouses and cutting plantswhich meet the health requirements laid down by this Directive,together with a Community inspection procedure to ensure that theconditions for such approval are observed; whereas provision shouldalso be made for approval of cold stores;
Whereas low-capacity establishments should be approved by means of
simplified structure and infrastructure criteria, while complying with
the rules of hygiene laid down in this Directive;
Whereas health marking of meat and authorization of the transport
document by the official veterinarian of the establishment of origin is
the best way of satisfying the competent authorities of the place ofdestination that a consignment of meat complies with the provisionsof this Directive; whereas the health certificate should be maintainedfor the purposes of verifying the destination of certain meat;
Whereas the rules, principles and safeguard measures established by
Council Directive 90/675/CEE of 10 December 1990 laying down theprinciples governing the organization of veterinary checks on products
entering the Community from third countries (
4) should apply here;
Whereas in the context of trade between the Member States, the rules
laid down in Council Directive 89/662/EEC of 11 December 19891964L0433 — EN — 01.01.1993 — 001.001 — 3
(1) OJ No L 148, 28. 6. 1968, p. 24. Regulation last amended by Regulation
(EEC) No 3577/90 (OJ No L 353, 17. 12. 1990, p. 23).
(2) OJ No L 282, 1. 11. 1975, p. 1. Regulation last amended by Regulation
(EEC) No 1249/89 (OJ No L 129, 11. 5. 1989, p. 12).
(3) OJ No L 289, 7. 10. 1989, p. 1. Regulation amended by Regulation (EEC)
No 3577/90 (OJ No L 353, 17. 12. 1990, p. 23).
(4) OJ No L 373, 31. 12. 1990, p. 1.▼M18
▼M18
concerning veterinary checks in intra-Community trade with a view of
the completion of the internal market (1) should also be applied;
Whereas the Commission should be entrusted with the task of adopting
certain measures for implementing this Directive; whereas, to that end,
procedures should be laid down establishing close and effective coop-
eration between the Commission and the Member States within theStanding Veterinary Committee.
HAS ADOPTED THIS DIRECTIVE:
Article 1
1. This Directive lays down health rules for the production and
placing on the market of fresh meat intended for human consumptionfrom domestic animals of the following species: bovine animals(including the species Bubalus bubalis andBison bison ), swine, sheep
and goats, and domestic solipeds.
2. This Directive shall not apply to the cutting and storage of fresh
meat performed in retail shops or in premises adjacent to sale points,
where the cutting and storage are performed solely for the purpose of
supplying the consumer directly on the spot.
3. This Directive shall apply without prejudice to specific Commu-
nity rules on minced meat.
4. This Directive shall not affect any restrictions imposed, in
compliance with the general provisions of the Treaty, on the retailsale of meat from solipeds.
Article 2
For the purposes of this Directive:
(a) ‘meat’ means all parts of domestic bovine animals (including the
speciesBubalus bubalis andBison bison ), swine, sheep, goats and
solipeds which are suitable for human consumption;
(b) ‘fresh meat’ means meat, including meat vacuum-wrapped or
wrapped in a controlled atmosphere, which has not undergone
any treatment other than cold treatment to ensure preservation;
(c) ‘mechanically recovered meat’ means meat obtained by mechan-
ical means from flesh-bearing bones apart from the bones of thehead, the extremities of the limbs below the carpal and tarsal joints
and, in the case of swine, the coccygeal vertebrae, and intended
for establishments approved in accordance with Article 6 of Direc-tive 77/99/EEC (
2);
(d) ‘carcase’ means the whole body of a slaughtered animal after
bleeding, evisceration and removal of the limbs at the carpus and
tarsus, removal of the head, tail and the udder, and in addition, in
the case of bovine animals, sheep, goats and solipeds, afterflaying. However, in the case of pigs, removal of the limbs at thecarpus and tarsus and removal of the head may be waived wherethe meat is intended for treatment in accordance with Directive 77/99/EEC;
(e) ‘offal’ means fresh meat other than that of the carcase as defined
in (d), even if it remains naturally connected to the carcase;
(f) ‘viscera’ means offal from the thoracic, abdominal and pelvic
cavities, including the trachea and oesophagus;
(g) ‘official veterinarian’ means the veterinarian designated by the
competent central authority of the Member State;1964L0433 — EN — 01.01.1993 — 001.001 — 4
(1) OJ No L 395, 30. 12. 1989, p. 13. Directive amended by Directive 90/675/
EEC (OJ No L 373, 31. 12. 1990, p. 1).
(2) OJ No L 26, 31. 1. 1977, p. 85. Directive last amended by Directive 89/662/
EEC (OJ No L 395, 30. 12. 1989, p. 13).
▼M18
(h) ‘exporting country’ means the Member State from which fresh
meat is sent;
(i) ‘country of destination’ means the Member State to which fresh
meat is sent from another Member State;
(j) ‘means of transport’ means the freight-carrying parts of motor
vehicles, rail vehicles and aircraft and the holds of ships or
containers for transport by land, sea or air;
(k) ‘establishment’ means an approved slaughterhouse, an approved
cutting plant, an approved cold store or a unit grouping togetherseveral such establishments;
(l) ‘wrapping’ means the protection of fresh meat by the use of an
initial wrapping or initial container in direct contact with the freshmeat concerned and the initial wrapper or initial container itself;
(m) ‘packaging’ means the placing of wrapped fresh meat in a second
container and the latter container itself;
(n) ‘special emergency slaughtering’ means: any slaughtering ordered
by a veterinary surgeon following an accident or serious physiolo-gical and functional problems. Special emergency slaughteringmay take place outside the slaughterhouse where the veterinarysurgeon considers that transport of the animal would be impossibleor would subject the animal to unnecessary suffering.
Article 3
1. Each Member State shall ensure that:
A. carcases, half carcases or half carcases cut into no more than three
wholesale cuts, and quarters:
(a) have been obtained in a slaughterhouse meeting the conditions
laid down in Chapters I and II of Annex I and approved andsupervised in accordance with Article 10, or in a slaughterhousespecifically approved in accordance with Article 4;
(b) come from a slaughter animal inspected ante mortem by an
official veterinarian in accordance with Chapter VI of Annex I
and passed fit, as a result of such inspection, for slaughter forthe purposes of this Directive;
(c) have been treated under satisfactory hygiene conditions in
accordance with Chapters V and VII of Annex I;
(d) have been inspected post mortem by an official veterinarian in
accordance with Chapter VIII of Annex I and do not show anychange except for traumatic lesions which occurred shortly
before slaughter or localized malformations or changes,
provided that it is established, if necessary by appropriatelaboratory tests, that these lesions, malformations or changesdo not render the carcase and offal unfit for human consump-tion or dangerous to human health;
(e) bear a health mark in accordance with Chapter XI of Annex I;
(f) are accompanied during transportation by:
(i) until 30 June 1993, the health certificate issued by the offi-
cial veterinarian at the time of loading, which must
correspond in form and content to the model in Annex V
and be drawn upin the official language or languages ofthe country of destination at least. It must consist of asingle sheet of paper;
(ii) from 1 July 1993, an accompanying commercial document
authorized by the official veterinarian. This document
must:
— in addition to the particulars provided for in point 50 of
Chapter X of Annex I, including in the case of frozenmeat the month and year of freezing in clear, bear acode number by which the official veterinarian can beidentified,1964L0433 — EN — 01.01.1993 — 001.001 — 5
▼M18
— be kept by the consignee for at least one year so that it
can be produced at the request of the competentauthority;
(iii) a health certificate in accordance with Chapter XI of
Annex I, in the case of meat from a slaughterhouse situatedin a restricted region or area or meat to be sent to another
Member State, after transit through a third country in a
sealed lorry.
Detailed rules for applying (ii), and in particular those
concerning the allocation of code numbers and the compilationof one or more lists identifying the official veterinarians, shallbe adopted in accordance with the procedure laid down in
Article 16;
(g) are stored in accordance with Chapter XIV of Annex I after
post-mortem inspection under satisfactory hygiene conditionsin establishments approved in accordance with Article 10 andsupervised in accordance with Chapter X of Annex I;
(h) are transported under satisfactory hygiene conditions in accor-
dance with Chapter XV of Annex I;
B. cuts or pieces smaller than those referred to in section A, or boned
meat:
(a) are boned or cut in a cutting plant meeting the conditions laid
down in Chapters I and III of Annex I and approved and super-vised in accordance with Article 10;
(b) are bond or cut and obtained in accordance with Chapter IX of
Annex I and come from:
— fresh meat which complies with the requirements set out in
section A, except those referred to in subparagraph (h), andwhich is transported in accordance with Chapter XV ofAnnex I, or
— fresh meat imported from third countries in accordance with
Directive 90/675/EEC;
(c) have been stored under conditions which comply with Chapter
XIV of Annex I in establishments approved in accordance withArticle 10 and supervised in accordance with Chapter X of
Annex I;
(d) have been checked by an official veterinarian in accordance
with Chapter X of Annex I;
(e) meet the wrapping and packaging requirements laid down in
Chapter XII of Annex I;
(f) meet the requirements of section A (c), (e), (f) and (h);
C. offal comes from an approved slaughterhouse or an approved
cutting plant. Entire offal must comply with the requirements ofsections A and B. Sliced offal must comply with the requirementsof section B.
Offal may not be sliced except for livers of animals of the bovine
species where such livers are sliced in an approved cutting plant.
The extension of this derogation to livers of animals of otherspecies may be decided by the Council acting by a qualifiedmajority on a proposal from the Commission;
D. fresh meat which has been stored in accordance with this Directive
in a cold store approved by a Member State and which has not
thereafter undergone any handling, except in connection with
storage:
(a) meets the requirements of section A (c), (e), (g) and (h) and
section B and C or is fresh meat imported from third countriesin accordance with the requirements of Directive 90/675/EEC;
(b) is accompanied during transportation to the place of destination
by the accompanying commercial document or the certificatereferred to in paragraph (A) (f).1964L0433 — EN — 01.01.1993 — 001.001 — 6
▼M18
Where meat is to be accompanied by a certificate, the latter shall be
completed by the official veterinarian on the basis of the healthcertificates attached to the consignment of fresh meat when they
were put into storage and shall, in the case of importation, state
the origin of the fresh meat;
E. fresh meat produced in accordance with this Directive which has
been stored in a cold store of a third country approved in accor-dance with Council Directive 72/462/EEC (
1) under customs
control and which has not thereafter undergone any handling,
except in connection with storage:
(a) meets the requirements of section A, B and C;
(b) meets the specific guarantees concerning checking and certifica-
tion of compliance with storage and transport requirements;
(c) is accompanied by a certificate which corresponds to a model to
be drawn upunder the p rocedure laid down in Article 16.
The specific guarantees concerning checking, certification of
compliance with storage and transport requirements and the issuing
of the certificate shall be adopted in accordance with the procedurelaid down in Article 16.
2. However, without prejudice to Community animal health require-
ments, paragraph 1 shall not apply to:
(a) fresh meat intended for uses other than human consumption;
(b) fresh meat intended for exhibition, special studies or analysis,
provided that official control makes it possible to ensure that the
meat is not used for human consumption and that, when the exhibi-tion is over or when the special studies or the analysis have beencarried out, the meat, with the exception of that used for thepurposes of analysis, is destroyed;
(c) fresh meat intended exclusively as supplies for international organi-
zations.
Article 4
A. Member States shall ensure that from 1 January 1993 slaughter-
houses in operation as at 31 December 1991 and handling notmore than 12 livestock units (
a) per week with a maximum of 600
livestock units per year are subject to the following requirements ifthey do not satisfy the requirements of Annex I:
1. They must be the subject of special veterinary registration and be
given a specific approval number linked to the local supervisoryunit.
In order to be approved by the competent national authorities:
(a) the establishment must fulfil the conditions for approval laid
down in Annex II;
(b) the operator of the slaughterhouse, the owner or his agent
must keepa register of
— animals entering the establishment and slaughter products
leaving it,
— the checks carried out,
— the results of those checks.
This information shall be communicated to the competent
authority at its request;
(c) the slaughterhouse must notify the veterinary service of the
time of slaughter and the number and the origin of the1964L0433 — EN — 01.01.1993 — 001.001 — 7
(1) OJ No L 302, 31. 12. 1972, p. 28. Directive last amended by Directive 91/
69/EEC (OJ No L 46, 19. 2. 1991, p. 37).
(a) Bovines and solipeds: 1,0 livestock unit,
Pigs: 0,33 livestock units,
Sheep: 0,15 livestock units.
▼M18
animals to allow it to carry out the ante mortem inspection in
accordance with Chapter VI of Annex I, either on the farmor immediately prior to slaughter;
(d) the official veterinarian or an auxiliary must be present at the
time of slaughter to ensure compliance with the hygiene
rules laid down in Chapters V, VII and VIII of Annex I.
Where the official veterinarian cannot be present at the time
of slaughter, the meat may not leave the establishment untilthe official veterinarian has carried out the post morteminspection, which must take place on the day of slaughter;
(e) the competent authority must monitor the chain of distribu-
tion of meat coming from the establishment and the
appropriate marking of products declared unfit for consump-
tion as well as their subsequent destination and use.
Member States shall draw upa list of establishments bene-
fiting from such derogations and shall forward it, and anysubsequent amendments thereto, to the Commission;
(f) the competent authority must ensure that fresh meat from the
establishments referred to in (e) is marked with stampsapproved for the purpose in accordance with the procedure
laid down in Article 16, showing the administrative district
of the health unit under which the establishment comes.
2. Derogations may also be granted by the competent authority in
accordance with Annex II in the case of cutting plants whichare not situated in an approved establishment and which producenot more than three tonnes per week.
The provisions of Chapters VII and IX and point 48 of Chapter
X of Annex I shall not apply to storage and cutting operations in
the establishments referred to in the first subparagraph.
3. Meat that has been judged to comply with the hygiene and health
inspection requirements laid down by this Directive must bemarked with a stampshowing the administrative district of thehealth unit responsible for the establishment of origin. Themodel of this stampshall be determined in accordance with theprocedure laid down in Article 16.
4. Meat from the establishments referred to in this Article must:
(i) be kept for direct sale on the local market, fresh or
processed, to retailers or to the consumer without pre-packa-
ging or pre-wrapping;
(ii) be transported from the establishment to the consignee under
hygienic conditions of transport.
B. If necessary, new establishments may, by way of derogation from
the structure and infrastructure requirements of Annex I to this
Directive, be approved in accordance with the procedure laid down
in Article 16, provided that the requirements of section A are met.
C. The Commission's veterinary experts may, in conjunction with the
competent national authorities and insofar as necessary for theuniform application of this Article, carry out on-site checks on arepresentative number of establishments benefitting from the condi-tions laid down in this Article.1964L0433 — EN — 01.01.1993 — 001.001 — 8
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D. Detailed rules for implementing this Article shall be adopted in
accordance with the procedure laid down in Article 16.
E. The Council shall, before 1 January 1998, review the provisions of
this Article on the basis of a report from the Commission.
Article 5
1. Member States shall ensure that the official veterinarian declares
unfit for human consumption:
(a) meat for animals:
(i) in which, without prejudice to the diseases specified in
Annex C to Directive 90/425/EEC (1), one of the following
diseases has been diagnosed:
— generalized actinobacillosis or actinomycosis,
— blackleg,— generalized tuberculosis,— generalized lymphadenitis,— glanders,— rabies,— tetanus,— acute salmonellosis,— acute brucellosis,— swine erysipelas,— botulism,— speticaemia, pyaemia, toxaemia or viraemia;
(ii) showing acute lesions of broncho-pneumonia, pleurisy, peri-
tonitis, metritis, mastritis, arthritis, pericarditis, enteritis or
meningo-encephalomyelitis confirmed by a detailed inspec-tion, possibly supplemented by a bacteriological examinationand a search for residues of substances with a pharmacolo-gical effect.
However, where the results of these special examinations are
favourable, the carcases shall be declared fit for human
consumption after the parts unfit for consumption have beenremoved;
(iii) affected by the following parasitic diseases: generalized
sarcocystosis, generalized cysticercosis, trichinosis;
(iv) dead, stillborn or unborn;
(v) slaughtered too young, and the meat of which is oedematous;
(vi) showing signs of emaciation or advanced anaemia;
(vii) showing multiple tumours, abscesses or serious injuries in
different areas of the carcase or in different viscera;
(b) meat from animals:
(i) which have produced a positive or inconclusive reaction to
tuberculin and in which an examination carried out in accor-dance with point 41 (G) of Chapter VIII of Annex I has
revealed only localized tuberculous lesions in a number of
organs or a number of areas of the carcase.
However, where a tuberculous lesion has been found in the
lymph nodes of the same organ or part of the carcase onlythe affected organ or part of the carcase and the associatedlymph nodes shall be declared unfit for human consumption;
(ii) which have reacted positively or inconclusively to brucellosis
confirmed by lesions indicating acute infection.
Even if no such lesion has been found the udder, genital tract
and blood must nevertheless be declared unfit for humanconsumption;1964L0433 — EN — 01.01.1993 — 001.001 — 9
(1) OJ No L 224, 18. 8. 1990, p. 29. Directive last amended by Directive 91/
174/EEC (OJ No L 85, 5. 4. 1991, p. 37).
▼M18
(c) — the parts of carcases showing signs of major serious or haemor-
rhagic infiltrations, localized abscesses or localizedcontamination,
— offal and viscera with pathological lesions of infectious, para-
sitic or traumatic origin;
(d) meat which:
— is feverish,
— shows serious anomalies as regards colour, smell, consistency
or taste;
(e) where the official veterinarian is satisfied that a carcase or offal is
affected with caseous lymphadenitis or any other suppurativecondition and that the said condition is not generalized or asso-ciated with emaciation:
(i) any organ and its associated lymph node, if the aforesaid
condition exists on the surface or in the substance of thatorgan or lymph node;
(ii) in any case to which (i) does not apply, the lesion and such of
the surrounding parts as he may think appropriate having
regard to the age and degree of activity of the lesion, on theunderstanding that an old firmly encapsulated lesion may beregarded as inactive;
(f) meat resulting from trimming of the sticking point;
(g) where the official veterinarian is satisfied that the whole or any
part of a carcase or any offal is affected by any disease or condi-
tion other than those referred to in the preceding points, the wholecarcase and the offal or such lesser part thereof as he may thinappropriate;
(h) carcases the offal from which has not undergone post mortem
inspection;
(i) the blood of an animal the meat of which has been declared unfit
for human consumption in accordance with the preceding pointsand blood contaminated by stomach contents or any othersubstance;
(j) meat from animals to which have been administered:
(i) substances prohibited under Directives 81/602/EEC (
1) and 88/
146/EEC (2);
(ii) products likely to render meat dangerous or harmful to human
health and on which a decision will have to be taken in accor-dance with the procedure laid down in Article 16 afterobtaining the opinion of the Scientific Veterinary Committee.
(iii) tenderizers;
(k) meat containing residues of substances authorized in accordance
with the exceptions provided for in Article 4 of Directive 81/602/EEC and Articles 2 and 7 of Directive 88/146/EEC, residues ofmedicinal products, antibiotics, pesticides or of other substanceswhich are harmful or likely to make the consumption of fresh
meat dangerous or harmful to human health, if such residues
exceed the permitted level laid down by Community rules;
(l) meat contaminated or tainted to an extent to be decided on by the
procedure laid down in Article 16 after obtaining the opinion of
the Scientific Veterinary Committee;
(m) the liver and kidneys of animals more than two years old from
regions in which plans implemented in accordance with Article 4
of Directive 86/469/EEC (
3) have revealed the generalized
presence of heavy metals in the environment;1964L0433 — EN — 01.01.1993 — 001.001 — 10
(1) OJ No L 222, 7. 8. 1981, p. 32. Directive last amended by Directive 85/358/
EEC (OJ No L 191, 23. 7. 1985, p. 46).
(2) OJ No L 70, 16. 3. 1988, p. 16.
(3) OJ No L 275, 26. 9. 1986, p. 36.
▼M18
(n) meat which, without prejudice to possible Community regulations
applicable in the field of ionization, has been treated with ionizingor ultraviolet radiation;
(o) meat which gives off a pronounced sexual odour.
2. Additions or amendments to paragraph 1 may be adopted, in
particular for tuberculosis, brucellosis and salmonella, in accordancewith the procedure laid down in Article 16 and after obtaining the
opinion of the Scientific Veterinary Committee.
Article 6
1. Member States shall ensure that:
(a) without prejudice to the cases provided for in Article 5 (1) (a) (iii)
and Article 5 (2), fresh pigmeat or horsemeat referred to in Article3, if not tested for trichinosis in accordance with Annex I to Direc-tive 77/96/EEC (
1), undergoes cold treatment in accordance with
Annex IV to that Directive;
(b) meat from:
i) male pigs used for breeding;
(ii) cryptorchid and hermaphrodite pigs;
(iii) without prejudice to the cases provided for in Article 5 (1) (o)
uncastrated male pigs with a carcase weight in excess of 80
kilograms, except where the establishment is able to guaranteeby means of a method recognized by the procedure laid downin Article 16, or in the absence of such a method by a methodrecognized by the competent authority concerned, thatcarcases giving off a pronounced boar taint may be detected,
bears the special mark provided for by Decision 84/371/EEC (
2)
and undergoes one of the treatments provided for in Directive 77/99/EEC;
(c) mechanically recovered meat undergoes heat treatment in accor-
dance with Directive 77/99/EEC;
(d) after removal of parts unfit for consumption, fresh meat and offal
from animals with non-generalized infestation by Cysticercus bovis
or Cysticercus cellulosae undergo cold treatment using a method
recognized in accordance with the procedure laid down in Article16;
(e) animals having undergone special emergency slaughtering may
only be authorized for human consumption on the local market
and only if the following conditions have been fulfilled:
— the holding of origin is not subject to health policy restrictions,
— prior to slaughtering the animal has been subjected to an ante-
mortem inspection by a veterinarian in accordance with Article
3 (1) (A) (b),
— the animal has been slaughtered after stunning, bled and
possibly eviscerated on the spot; the veterinarian may waive
stunning and authorize shooting in special cases,
— the slaughtered and bled animal is transported as quickly as
possible after slaughter under satisfactory hygiene conditionsto a slaugtherhouse approved in accordance with this Directive.Where the slaugthered animal cannot be brought within thehour to such a slaughterhouse, it must be transported in a
container or means of transport in which the ambient tempera-
ture is maintained at between 0º and 4ºC. Evisceration, unless ithas been effected at the time of slaughtering, must be carriedout within a maximum of three hours after slaughtering; if evis-ceration is carried out on the spot, the viscera must be sent withthe carcase to the slaughterhouse,1964L0433 — EN — 01.01.1993 — 001.001 — 11
(1) OJ No L 26, 31. 1. 1977, p. 67. Directive last amended by Commission
Directive 89/321/EEC (OJ No L 133, 17. 5. 1989, p. 33).
(2) OJ No L 196, 26. 7. 1984, p. 46.
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— during transportation to the slaughterhouse the slaughtered
animal is accompanied by a certificate issued by the veterinarysurgeon who has ordered slaughtering attesting to the favour-
able outcome of the ante-mortem inspection, the correct
conduct of bleeding, the time of slaughter and the nature ofany treatment administered to the animal and, if appropriate,the result of the inspection of the viscera; this certificate mustcorrespond to a model to be drawn up in accordance with the
procedure laid down in Article 16,
— the carcase of the slaughtered animal is, until such time as the
post mortem inspection carried out in accordance with Article 3
(1) (A) (d) supplemented where applicable by a bacteriologicalexamination has identified it as wholly or partly fit for humanconsumption, so handled that it does not come into contact withcarcases of meat and offal intended for human consumption;
(f) meat from an area subject to animal health restrictions is subject to
specific rules to be determined on a case-by-case basis in accor-dance with the procedure laid down in Article 16;
(g) the treatment provided for in the preceding points is carried out in
the establishment of origin or in any other establishment designatedby the official veterinarian;
(h) meat must be marked with the stampp rovided for in Article 4 (A)
(3).
2. The Council, acting by a qualified majority on a proposal from
the Commission shall determine, before 1 July 1992, the parts ofCommunity territory in which derogations from the requirement in 1(a) may be permitted provided that:
— the absence of trichinosis is proved by epidemiological studies,
— live animals and slaughtered animals are subjected to an effective
method of detection and control.
Article 7
1. Member States shall ensure that:
(a) meat declared unfit for human consumption can be clearly distin-
guished from meat declared fit for human consumption;
(b) meat declared unfit for human consumption is treated in accor-
dance with Directive 90/667/EEC (
1).
2. Detailed rules for implementing this Article shall if necessary be
determined in accordance with the procedure laid down in Article 16.
Article 8
1. Without prejudice to Directive 86/469/EEC, animals or their meat
must undergo an examination for residues where the official veteri-
narian suspects their presence on the basis of the findings of the
health inspection.
This examination shall check for residues both of substances having
pharmacological action and of the conversion products thereof, andfor other substances transmitted to meat which are likely to be harmfulto human health.
If the meat examined shows traces of residues in quantities which
exceed the permitted tolerances, it must be delcared unfit for humanconsumption.
These examinations for residues must be carried out in accordance with
proven methods which are scientifically recognized, in particular thoselaid down in Community rules or other international standards.1964L0433 — EN — 01.01.1993 — 001.001 — 12
(1) OJ No L 363, 27. 12. 1990, p. 51.
▼M18
It must be possible to evaluate the results of the examination for resi-
dues using reference methods established in accordance with theprocedure laid down in Article 16.
In accordance with the procedure laid down in Article 16, at least one
reference laboratory shall be designated in each Member State to carryout the examination for residues.
2. Acting on a proposal from the Commission, the Council shall
determine the tolerances for substances transmitted to meat which arelikely to be harmful to human health, other than those established in
Council Directive 86/363/EEC (
1) and Council Regulation (EEC)
No 2377/90 (2).
Article 9
Member States shall ensure:
(i) the permanent presence of at least one official veterinarian in a
slaughterhouse approved in accordance with Article 10 throughout
the ante-mortem and post-mortem inspections;
(ii) the presence at least once a day of an official veterinarian in a
cutting plant approved in accordance with Article 10 when workis undertaken on meat, to check the conditions of hygiene of theplant and the record of fresh meat entering and leaving the plant;
(iii) the regular presence of an official veterinarian in a cold store.
The official veterinarian may be assisted by auxiliaries placed under his
authority and responsibility in carrying out the following operations:
(a) ante-mortem inspection, the auxiliary's role being to make an initial
check on the animals and to help with purely practical tasks;
(b) post-mortem inspection, provided that the official veterinarian is
actually able to supervise the work of the auxiliaries on the spot;
(c) the health control of cut and stored meat;
(d) the inspection and supervision of approved establishments in accor-
dance with Article 10.
The maximum number of auxiliaries that may assist the official veter-
inarian in his task shall be fixed by the Council, acting on a proposal
from the Commission, before 1 January 1992. The number must besmall enough to enable the official veterinarian to exercise effectivesupervision of the post-mortem inspection.
Only persons who satisfy the requirements of Annex III may be
appointed as auxiliaries following a test organized by the competent
central authority of the Member State or by the authority appointed by
that central authority.
In order to provide the assistance referred to above, the auxiliaries shall
form part of an inspection team under the control and responsibility ofthe official veterinarian. They must be independent of the establish-ment. The competent authority of the Member State concerned shall
determine the composition of the inspection team for each establish-
ment in such a way that the official veterinarian is able to supervisethe above operations.
Detailed rules governing the assistance referred to in this Article shall,
insofar as necessary, be determined in accordance with the procedurelaid down in Article 16.
Article 10
1. Each Member State shall draw up a list of approved establish-
ments, other than those referred to in Article 4, each establishment
having a veterinary approval number. The Member States shall sendthis list to the other Member States and to the Commission.1964L0433 — EN — 01.01.1993 — 001.001 — 13
(1) OJ No L 221, 7. 8. 1986, p. 43.
(2) OJ No L 224, 18. 8. 1990, p. 1.
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Cutting plants referred to in the second indent of the second paragraph
of point 19 of Annex I must also be subject to approval in accordancewith Directive 71/118/EEC (
1). Reference will be made to such special
approval in the list of cutting plants published by the Commission.
A Member State shall not approve an establishment unless it is satis-
fied that it complies with this Directive.
Where hygiene is found to be inadequate and where the measures
provided for in point 41 (F) of Chapter VIII of Annex I have provedinsufficient to remedy the situation, the competent national authorityshall temporarily suspend approval.
If the operator of the establishment, the owner or his agent does not
make good the shortcomings noted within the period fixed by the
competent national authority the latter shall withdraw approval.
The Member State in question shall take account here of the conclu-
sions of any check carried out in accordance with Article 12. Theother Member States and the Commission shall be informed of the
suspension or withdrawal of approval.
2. The operator of the establishment, the owner or his agent must, in
accordance with the second subparagraph of paragraph 4, conductregular checks on the general hygiene of conditions of production inhis establishment, inter alia, by means of microbiological controls.
Checks must cover utensils, fittings and machinery at all stages of
production and, if necessary, products.
The operator of the establishment, the owner or his agent must be in a
position, upon request from the official service, to inform the official
veterinarian or the Commission's veterinary experts of the nature,frequency and results of the checks conducted to this end, togetherwith the name of the investigating laboratory if need be.
The nature of the checks, their frequency, as well as the sampling
methods and the methods for bacteriological examination shall be
established in accordance with the procedure laid down in Article 16.
3. The operator of the establishment, the owner or his agent must
establish a staff training programme enabling workers to comply withconditions of hygienic production adapted to the production structure.
The official veterinarian responsible for the establishment must be
involved in the planning and implementation of that programme.
4. Inspection and supervision of establishments shall be carried out
under the responsibility of the official veterinarian who, in accordance
with Article 9, may be assisted in purely material tasks by auxiliaries.
The official veterinarian must at all times have free access to all partsof establishments in order to ensure that this Directive is beingcomplied with and, where there is doubt as to the origin of meat orslaughtered animals, to accounting documents which enable him to
trace the holding of origin of a slaughtered animal.
The official veterinarian must regularly analyse the results of the
checks provided for in 2. He may, on the basis of this analysis, conductfurther microbiological examinations at all stages of production or onthe products.
The result of these analyses shall be written upin a rep ort, the conclu-
sions and recommendations of which shall be notified to the operatorof the establishment, the owner or his agent, who shall rectify theshortcomings noted with a view to improving hygiene.
Article 11
Member States shall entrust to a central service or body the tasks of
collecting and making use of the results of the ante-mortem and post-1964L0433 — EN — 01.01.1993 — 001.001 — 14
(1) OJ No L 55, 8. 3. 1971, p. 23. Directive last amended by Directive 90/654/
EEC (OJ No L 353, 17. 12. 1990, p. 48).
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mortem inspections carried out by the official veterinarian as regards
the diagnosis of diseases transmissible to man.
Where such a disease is diagnosed, the results of the specific case shall
be communicated as soon as possible to the competent veterinary
authorities responsible for supervision of the herd from which the
animals originated.
Member States shall submit to the Commission information on certain
diseases and particularly cases where diseases transmissible to manhave been diagnosed.
The Commission, acting in accordance with the procedure laid down in
Article 16, shall adopt detailed rules for implementing this Article, andin particular:
— the regularity with which information must be submitted to the
Commission,
— the type of information,
— the diseases to which the collection of information is to apply,
— procedures for collecting and using information.
Article 12
1. Veterinary experts from the Commission may, in so far as is
necessary to ensure uniform application of this Directive and in coop-eration with the competent national authorities, make on-site checks;they may in particular verify whether approved establishments are infact complying with this Directive. The Commission shall inform the
Member States of the results of the checks carried out.
A Member State in whose territory a check is being carried out shall
give all the necessary assistance to the experts in carrying out theirduties.
The general provisions for implementing this Article shall be adopted
in accordance with the procedure laid down in Article 16.
After obtaining the opinion of the Member States in the Standing
Veterinary Committee, the Commission shall draw upa recommenda-tion concerning the rules to be followed in carrying out the checksprovided for in this paragraph.
2. Before 1 January 1995 the Council shall review this Article on
the basis of a report from the Commission, which may be accompanied
by proposals.
Article 13
1. In accordance with the procedure laid down in Article 16,
Member States may be autorized to apply the provisions of Article 4
to slaughterhouses handling a maximum of 20 livestock units perweek and 1 000 livestock units per year:
(a) if they are situated in regions suffering from special geographical
constraints or affected by supply difficulties;
(b) if, as at 1 July 1991, they are carrying out a restructuring
programme in the context of a national plan in existence on that
date.
In accordance with the same procedure, and by way of derogation from
the conversion rates for the limits fixed in terms of livestock units inthe first paragraph of Article 4 (A), the authorization provided for inthe first subparagraph of this paragraph may be extended to establish-ments handling a maximum of 60 pigs per week, where the following
requirements are met:
(a) the owner of the establishment has received specific training,
recognized by the competent authority, in production hygiene;
(b) the animals to be slaughtered are the property of the owner of the
establishment, or have been purchased by him to meet the require-ments referred to in (d);1964L0433 — EN — 01.01.1993 — 001.001 — 15
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(c) the meat is produced in premises which meet the requirements of
Annex II and are situated in the establishment;
(d) the meat produced is used solely to supply the establishment or
sold directly to the consumer on the spot.
When decisions granting derogations are adopted, specific require-
ments, in particular a definition of the local market, may be provided
for.
Establishments benefiting from such derogations shall be subject to
Community inspection for approved establishments.
2. In accordance with the procedure laid down in Article 16:
— derogations from the second, third and fourth indents of point 14 (c)
of Chapter II, from point 42 (A) (2) of Chapter VIII and point 46(d) of Chapter IX of Annex I may be granted, on request, to anyMember State providing similar guarantees. These derogations shallfix health conditions which are at least equivalent to those of Annex
I,
— additional requirements adapted to the specific situation of the
Member States concerned with respect to certain diseases likely toendanger human health may be decided on,
— special conditions for the approval of establishments situated in
wholesale markets may be decided on.
Article 14
1. Without prejudice to the specific provisions of this Directive, the
official veterinarian or the competent authority shall, where it is
suspected that veterinary legislation has not been complied with, orthere is doubt as to whether meat is fit for consumption, carry out anyveterinary checks he or it deems appropriate.
2. Member States shall take the appropriate administrative or penal
measures to penalize any infringement of Community veterinary legis-
lation, in particular where it is found that the certificates or documents
drawn updo not corresp ond to the actual state of the meat, that identi-fication marks do not comply with the rules, that the meat was notpresented for inspection or that the meat was not used for the purposeoriginally intended.
Article 15
The Annexes to the Directive shall be amended by the Council acting
by a qualified majority on a proposal from the Commission, in parti-cular to adapt them to advances in technology.
Article 16
1. Where the procedure laid down in this Article is to be followed,
matters shall without delay be referred to the Standing VeterinaryCommittee by its chairman, either on his own initiative or at the
request of the representative of a Member State.
2. The Commission representative shall submit a draft of the
measures to be adopted. The Committee shall deliver its opinion onsuch measures within a time limit which the chairman shall lay downaccording to the urgency of the matter. Opinions shall be delivered by
a majority of 54 votes, the votes of the Member States being weighted
as provided for in Article 148 (2) of the Treaty. The chairman shall notvote.
3. The Commission shall adopt the measures and implement them
immediately where they are in accordance with the opinion of theCommittee. Where they are not in accordance with the opinion of the
Committee or if no opinion is delivered, the Commission shall without
delay propose to the Council the measure to be adopted. The Councilshall adopt the measures by a qualified majority.
If, within three months from the date on which a proposal was
submitted to it, the Council has not adopted any measures, the1964L0433 — EN — 01.01.1993 — 001.001 — 16
▼M18
Commission shall adopt the proposed measures and apply them imme-
diately, save where the Council has decided against these measures bya simple majority.
Article 17
Before 1 July 1994 the Commission shall submit to the Council a
report, possibly accompanied by proposals on which the Council will
take a decision by the voting procedure laid down in Article 43 of theTreaty, on methods of inspection which ensure a level of animal healthequivalent to that guaranteed by the methods of ante-mortem and post-mortem inspection described in Chapters VI and VIII of Annex I.
Article 18
The rules laid down in Directive 89/662/EEC shall apply in particular
to checks at origin, to the organization of and follow-upto the checksto be carried out by the Member State of destination, and to the protec-
tive measures to be implemented.
Article 19
This Directive is addressed to the Member States.1964L0433 — EN — 01.01.1993 — 001.001 — 17
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ANNEX I
CHAPTER I
GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISH-
MENTS
Establishments must have at least:1. In rooms where fresh meat is produced, worked on or stored and in areas
and corridors through which fresh meat is transported:
(a) waterproof flooring which is easy to clean and disinfect, rotproof and
laid in such a way as to facilitate the draining of water: the water
must be channelled towards drains fitted with gratings and traps toprevent odours. However:
— in the case of rooms referred to in point 14 (d) and (f) of Chapter II,
point 15 (a) of Chapter III and point 16 (a) of Chapter IV, chan-
neling of water towards drains fitted with gratings and traps is not
required and, in the case of premises referred to in point 16 (a), a
device with which water may easily be removed is sufficient,
— in the case of rooms referred to in point 17 (a) of Chapter IV and in
areas and corridors through which fresh meat is transported, water-
proof and rotproof flooring is sufficient;
(b) smooth, durable, impermeable walls, with a light-coloured, washable
coating upto a height of at least two metres, and of at least three metres
in slaughter-rooms; in chilling or refrigeration rooms and in stores the
walls must be coated at least to storage height. Wall to floor junctions
must be rounded or similarly finished except in the rooms referred to in
point 17 (a) of Chapter IV.
However, the use of wooden walls in the rooms referred to in point 17
of Chapter IV does not constitute grounds for withdrawing approval
provided they were built before January 1983;
(c) doors in hard-wearing, non-corrodible material and, if of wood, with a
smooth and impermeable covering on all surfaces;
(d) insulation materials which are rotproof and odourless;
(e) adequate ventilation and good extraction of steam;
(f) adequate natural or artificial lighting which does not distort colours;
(g) a clean and easily cleaned ceiling; failing that, a roof covering with an
interior surface which fulfils these conditions;
2. (a) as near as possible to the work stations, a sufficient number of facilities
for cleaning and disinfecting hands and for cleaning tools with hot
water. Taps must not be hand-operable. For washing hands, these facil-
ities must have hot and cold running water or water premixed to a
suitable temperature, cleaning and disinfecting products and hygienicmeans of drying hands;
(b) facilities for disinfecting tools, with hot water supplied at not less than
82ºC;
3. appropriate arrangements for protection against pests such as insects and
rodents;
4. (a) instruments and working equipment such as cutting tables, tables with
detachable cutting surfaces, containers, conveyor belts and saws, made
of corrosion-resistant material not liable to taint meat and easy to clean
and disinfect. Surfaces coming into, or capable of coming into, contact
with meat, including welds and joins, must be maintained smooth. The
use of hygienically packaged fresh meat;
(b) corrosion-resistant fittings and equipment meeting hygiene requirements
for:
— meat handling,
— storing meat containers, in such a way that neither the meat nor the
containers come into direct contact with the floor or walls;
(c) facilities, including suitably laid out and equipped reception and
marshalling areas, for the hygienic handling and protection of meat
during loading and unloading;
(d) special watertight non-corrodible containers, with lids and fasteners to
prevent unauthorized persons from removing things from them, for
keeping meat not intended for human consumption, or a lockable room
for such meat if the quantities are large enough to necessitate this or if
the meat is not removed or destroyed at the end of each working day;1964L0433 — EN — 01.01.1993 — 001.001 — 18
▼M18
where such meat is removed through conduits, these must be so
constructed and installed as to avoid any risk of contamination of the
fresh meat;
(e) facilities for the hygienic storage of materials for wrapping and packa-
ging where such activities are carried out in the establishment;
5. refrigeration equipment to keep the internal temperature of the meat at the
levels required by this Directive. This equipment must include a system for
draining off water of condensation without any possibility of contamination
of the meat;
6. a pressurized supply of potable water within the meaning of Directive 80/
778/EEC (1) only. However, a non-potable water supply is authorized in
exceptional cases for steam production, fire fighting and the cooling of
refrigeration equipment, provided that the pipes installed for this purpose
preclude the use of this water for other purposes and present no risk of
contamination of fresh meat. Non-potable water pipes must be clearly
distinguished from those used for potable water;
7. an adequate supply of hot potable water within the meaning of Directive 80/
778/EEC;
8. liquid and solid disposal systems which meet hygiene requirements;9. an adequately equipped lockable room for the exclusive use of the veter-
inary service; or, in the case of stores referred to in point 17 of Chapter
IV, suitable facilities;
10. facilities enabling the veterinary inspections provided for in this Directive to
be carried out efficiently at any time;
11. an adequate number of changing rooms with smooth, waterpoof, washable
walls and floors, wash basins, showers and flush lavatories so equipped as
to protect the clean parts of the building from contamination.
Lavatories must not open directly onto the work rooms. Showers are unne-
cessary in cold stores receiving and shipping hygienically wrapped fresh
meat only. Wash basins must have hot and cold running water or water
premixed to a suitable temperature, materials for cleaning and disinfecting
the hands and hygienic means of drying hands. Wash basins taps must not
be hand-operable or arm-operable. There must be a sufficient number of
such wash basins near the lavatories;
12. a place and adequate facilities for cleaning and disinfecting means of trans-
port for meat except in the case of cold stores receiving and shipping
hygienically packed fresh meat only. A separate such place and adequate
facilities for means of transport for livestock must be provided in the case
of slaughterhouses. However, these places and facilities are not compulsory
if provisions exist requiring that means of transport be cleaned and disin-
fected at officially authorized facilities;
13. a room or a secure place for the storage of detergents, disinfectants and
similar substances.
CHAPTER II
SPECIAL CONDITIONS FOR THE APPROVAL OF SLAUGHTER-
HOUSES
14. In addition to the general requirements slaughterhouses must have at least:
(a) adequate lairage or, climate permitting, waiting pens for the animals;
walls and floors must be durable, impermeable and easy to clean and
disinfect; these facilities must be equipped for watering the animals,
and for feeding them if necessary, and if appropriate a drainage system;
(b) slaughter premises large enough for work to be carried out satisfacto-
rily. In slaughter premises where both pigs and other animal species
are slaughtered, a special place must be provided for slaughtering pigs;
however, such a special place is not essential if the slaughter of pigs
and that of other animals take place at different times; but in such cases
scalding, depilation, scraping and singeing must be carried out in
special places which are clearly separated from the slaughter line either
by an open space of at least five metres or by a partition at least three
metres high;1964L0433 — EN — 01.01.1993 — 001.001 — 19
(1) OJ No L 229, 30. 8. 1980, p. 11. Directive last amended by Directive 81/858/EEC (OJ
No L 319, 7. 11. 1981, p. 19).
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(c) separate rooms sufficiently large and exclusively reserved for:
— emptying and cleaning stomachs and intestines.
Separate rooms will not, however, be necessary if these operations
involving stomachs are carried out by means of closed-circuit
mechanical equipment having an appropriate system of ventilation
and satisfying the following requirements:
(i) the equipment must be installed and arranged in such a manner
that operations for separating intestines from the stomach and
for the emptying and cleaning of stomachs are carried out
hygienically. It must be located in a special place which is
clearly separated from any exposed fresh meat by a partition
stretching from the floor to a height of at least three metres
and surrounding the area where these operations are carried
out;
(ii) the design and operation of the machine must effectively
prevent any contamination of the fresh meat;
(iii) an air extractor must be installed and must function in such a
fashion as to eliminate odours and any risk of aerosol contam-
ination;
(iv) the machine must be equipped with a device permitting closed-
circuit evacuation of the residual water and the content of
stomachs to the drainage system;
(v) the circuit followed by stomachs to and from the machine must
be both clearly separated and at a distance from the circuit
followed by other fresh meat. Immediately after they have
been emptied and cleaned, the stomachs must be removed in a
hygienic manner;
(vi) stomachs must not be handled by staff who handle other fresh
meat. Staff handling stomachs must not have access to other
fresh meat;
— dressing guts and tripe if this is carried out in the slaughterhouse.
However, those operations may be performed in the same room
referred to in the first indent provided that cross-contamination is
avoided;
— preparing and cleaning offal other than that referred to in the
preceding indents, including a separate place for storing heads at a
sufficient distance from other offal, if these operations are carried
out in the slaughterhouse and do not take place on the slaughterline;
— the storage of hides, horns, hooves and pigs' bristles, in the event of
these not being removed directly from a slaughterhouse on the day
of slaughter, in closed, leak-proof containers pending their removal;
(d) a separate place for packaging offal if this is done in the slaughter-
house;
(e) lockable premises or, climate permitting, suitably sited pens with sepa-
rate drainage for sick or suspect animals; lockable premises reserved for
the slaughter of such animals, the storage of detained meat and the
storage of meat declared unfit for human consumption. Premises
reserved for the slaughter of these animals are not essential in an estab-
lishment not authorized by the competent authority for slaughter of
these animals or where such slaughter is performed at the end of normal
slaughtering, provided that steps are taken to prevent contamination of
meat declared fit for human consumption. In this case the premises
must be specially cleaned and disinfected under official supervision
before being used again for slaughtering of animals which are neither
sick nor suspect;
(f) sufficiently large chilling or refrigerating rooms equipped with corro-
sion-resistant fittings designed to prevent fresh meat coming into
contact with the floor or the walls when it is being moved or held;
(g) means of controlling access to and exit from the slaughterhouse;(h) a clear separation between the soiled and clean working areas of the
building so as to protect the clean areas from contamination;
(i) equipment such that, after stunning, dressing can be carried out as far as
possible on the suspended animal; under no circumstances may the
suspended animal come into contact with the floor during dressing;
(j) an overhead system of rails for the further handling of meat:
(k) if dung is stored in the slaughterhouse precincts, a special section for
such dung;
(l) a room suitable equipped for carrying out an examination for trichinella
where such test is carried out in the establishment.1964L0433 — EN — 01.01.1993 — 001.001 — 20
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CHAPTER III
SPECIAL CONDITIONS FOR THE APPROVAL OF CUTTING PLANTS
15. In addition to the general requirements, cutting plants must have at least:
(a) chilling or refrigerating rooms large enough for meat preservation, and,
where packaged meat is stored in the establishment, a separate such
room für packaged meat. Unpackaged meat may not be stored in such
chilling or refrigerating rooms unless it is first cleaned and disinfected;
(b) a room for cutting and boning and wrapping equipped with a recording
thermometer or recording telethermometer;
(c) a room for packaging, where such operations are carried out in the
cutting plant, unless the conditions provided for in point 63 of Chapter
XII are fulfilled;
(d) a room for the storage of packaging and wrapping materials, where such
operations are carried out in the cutting plant.
CHAPTER IV
SPECIAL CONDITIONS FOR THE APPROVAL OF COLD STORES
16. In addition to the general requirements, stores in which fresh meat is stored
in accordance with the first paragraph in point 66 of Chapter XIV must
have at least:
(a) sufficiently large chilling and refrigeration rooms, which are easy to
clean and in which fresh meat can be stored at the temperatures
provided for under the first paragraph of point 66;
(b) a recording thermometer or recording telethermometer in or for each
storage area.
17. In addition to the general requirements, stores in which fresh meat is stored
in accordance with the fourth paragraph of point 66 of Chapter XIV musthave at least:
(a) sufficiently large chilling and refrigeration rooms, which are easy to
clean and in which fresh meat can be stored at the temperature provided
for in the fourth paragraph of point 66;
(b) a recording thermometer or recording telethermometer in or for each
storage area.
CHAPTER V
HYGIENE OF THE STAFF, PREMISES AND EQUIPMENT IN THE
ESTABLISHMENTS
18. Absolute cleanliness shall be required of staff, premises and equipment:
(a) staff handling exposed or wrapped fresh meat or working in rooms and
areas in which such meat is handled, packaged or transported must in
particular wear clean and easily cleanable headgear, footwear and
light-coloured working clothes and, where necessary, clean neck shields
or other protective clothing. Staff engaged in slaughtering animals or
working on or handling meat must wear clean working clothes at the
commencement of each working day and must renew such clothing
during the day as necessary and must wash and disinfect their hands
several times during the working day and each time work is resumed.
Persons who have been in contact with sick animals or infected meat
must immediately afterwards carefully wash their hands and arms with
hot water and then disinfect them. Smoking is forbidden in workrooms,
storerooms, load-in, reception, marshalling and load-out areas, and in
other areas and corridors through which fresh meat is transported;
(b) no animal may enter the establishment except, in the case of slaughter-
houses, animals for slaughter and with reference to the precincts of
these slaughterhouses, animals necessary for their operation. Rodents,
insects and other vermin must be systematically destroyed;1964L0433 — EN — 01.01.1993 — 001.001 — 21
▼M18
(c) equipment and instruments used for working on meat shall be kept
clean and in a good state of repair. They shall be carefully cleaned
and disinfected several times during the working day, at the end of the
day's work and before being re-used when they have been soiled.
19. Premises, instruments and working equipment must not be used for
purposes other than work on fresh meat or farmed game meat authorized
in accordance with Directive 91/495/EEC (1).
This restriction shall not apply to:
— transport equipment used on the premises referred to in point 17 (a),
where the meat is packaged,
— the cutting of poultrymeat or wild game meat or rabbit meat or the
producing of meat preparations, provided that such operations are
carried out at a different time to the cutting of fresh meat or farmed
game meat referred to in the first paragraph and the cutting room is
completely cleaned and disinfected before being made use of again for
the cutting of fresh meat or farmed game meat.
Meat-cutting instruments must be solely for cutting meat.
20. Meat and meat containers shall not come into direct contact with the
ground.
21. Potable water must be used for all purposes; however, non-potable water
may be used in exceptional cases for steam production provided that the
pipes installed for this purpose preclude the use of this water for other
purposes and present no danger of contamination of fresh meat. In addition,
non-potable water may be used in exceptional cases for cooling refrigeration
equipment. Non-potable water pipes must be clearly distinguished from
pipes used for potable water.
22. The spreading of sawdust or any other similar substance on the floor of the
workrooms and fresh meat storage rooms is prohibited.
23. Detergents, disinfectants and similar substances must be used in such a way
that instruments, working equipment and fresh meat are not adversely
affected. Their use must be followed by thorough rinsing of such instru-
ments and working equipment with potable water.
24. Persons likely to contaminate meat are prohibited from working on it and
handling it.
When recruited, any person working on and handling fresh meat shall be
required to prove, by a medical certificate, that there is no impediment to
such employment. The medical supervision of such a person shall be
governed by the national legislation in force in the Member State
concerned.
CHAPTER VI
ANTE-MORTEM HEALTH INSPECTION
25. Animal must undergo ante-mortem inspection on the day of their arrival at
the slaughterhouse or before the beginning of daily slaughtering. The
inspection must be repeated immediately before slaughter if the animal has
been in the lairage overnight.
The operator of the slaughterhouse, the owner or his agent must facilitate
operations for performing ante-mortem health inspections and in particular
any handling which is considered necessary.
Each animal to be slaughtered shall bear in identifying mark enabling the
competent authority to determine its origin.
26. (a) The official veterinarian must make the ante-mortem inspection in
accordance with professional rules and under suitable lighting.
(b) The official veterinarian must, in respect of animals delivered to slaugh-
terhouse, check an compliance with Community rules on animal
welfare.
27. The inspection must determine:
(a) whether the animals are suffering from a disease which is communic-
able to man and to animals or whether they show symptoms or are in
a general condition such as to indicate that such a disease may occur;1964L0433 — EN — 01.01.1993 — 001.001 — 22
(1) See page 41 of this Official Journal.
▼M18
(b) whether they show symptoms of disease or of a disorder of their general
conditions which is likely to make their meat unfit for human consump-
tion; attention must also be paid to any signs that the animals have had
substances with pharmacological effects administered to them or have
consumed any other substances which may make their meat harmful to
human health;
(c) whether they are tired, agitated or injured.
28. (a) Tired or agitated animals must be rested for at least 24 hours unless the
official veterinarian decides otherwise.
(b) Animals in which one of the diseases referred to in point 27 (a) and (b)
has been diagnosed must not be slaughtered for human consumption.
(c) Slaughter of animals suspected of suffering from one of the diseases
referred to in point 27 (a) and (b) must be deferred. These animals
must undergo detailed examination in order to make a diagnosis.
Where the post-mortem inspection is necessary in order to make a diag-
nosis, the official veterinarian shall request that the animals in question
are slaughtered separately or at the end of normal slaughtering.
Those animals shall undergo detailed post-mortem inspection supple-
mented, if the veterinarian considers it necessary for confirmation, by
an appropriate bacteriological examination and a search for residues of
substances with a pharmacological effect which may be presumed to
have been administered to treat the pathological state obeserved.
CHAPTER VII
SLAUGHTER, CUTTING AND MEAT-HANDLING HYGIENE
29. Slaughter animals brought into slaughter premises must be slaughtered
immediately and bleeding, flaying or removing the bristles, dressing and
evisceration must be carried out in a way which avoids any contamination
of the meat.
30. Bleeding must be complete; blood intended for human consumption must be
collected in absolutely clean containers. It must not be stirred by hand, only
with instruments which meet hygiene requirements.
31. Immediate and complete flaying is compulsory, except for pigs, without
prejudice to the derogation provided for in the second sentence of point 41
(D) (a) of Chapter VIII. When not flayed, pigs must have their bristles
removed immediately. Debristling agents may be used for this operation,
provided that the pigs are thoroughly rinsed afterwards with potable water.
However, skinning of heads of calves and ovines is not necessary provided
that those heads are handled in such a way as to avoid any contamination of
fresh meat.
32. Evisceration must be carried out immediately and completed not later than
45 minutes after stunning or, in the case of ritual slaughter, half an hour
after bleeding. The lungs, heart, liver, kidney, spleen and mediastinum
may either be detached or left attached to the carcase by their natural
connections.
If detached, they must be numbered or identified in some way to enable
them to be recognized as belonging to a given carcase: this also applies to
the head, tongue, digestive tract and any other part of the animal required
for inspection or possibly required for the execution of checks laid down
in Directive 86/469/EEC. The abovementioned parts must remain near the
carcase until the inspection is complete. However, provided it shows no
pathological symptom or lesion, the penis may be discarded immediately.
For all species the kidneys must be removed from their fatty covering: in
the case of bovine animals, swine and solipeds the peri-renal capsule must
also be removed.
33. Implements must not be left in the meat; cleansing of meat by wiping with
a cloth or other materials, and inflation, are prohibited. However, inflation
of an organ may be authorized for ritual purposes, but in that event the
inflated organ must be excluded from human consumption.
34. Carcases of solipeds, pigs over four week old and bovine animals over six
month old must be submitted for inspection split lengthwise into half
carcases down the spinal column. If the inspection so necessitates, the offi-
cial veterinarian may require any head or any carcase to be split lengthwise.
However, to take account of technological requirements or local habits of
consumption ►C12the competent authority may authorise the submission
for inspection of pig carcasses not split in half. ◄1964L0433 — EN — 01.01.1993 — 001.001 — 23
▼M18
35. Until the inspection has been completed, it must not be possible for carcases
and offal not inspected to come into contact with carcases and offal already
inspected, and the removal, cutting or further treatment of the carcase shall
be forbidden.
36. It must not be possible for meat detained or declared unfit for human
consumption, stomachs, intestines and inedible by-products to come into
contact with meat declared fit for human consumption, and the former
must be placed as soon as possible in special rooms or containers located
and laid out in such a way as to avoid any contamination of other fresh
meat.
37. If the blood or the offal of several animals is collected in the same container
before the completion of the post-mortem inspection, the entire contents
must be declared unfit for human consumption if the carcase of one of the
animals concerned has been declared unfit for human consumption.
38. The handling, trimming, further treatment and transport of meat, including
offal, must be performed meeting all hygiene requirements. Where such
meat is packaged, point 14 (d) of Chapter II and the conditions of Chapter
XI must be complied with. Packaged meat must be stored in a separate
room from exposed fresh meat.
CHAPTER VIII
POST-MORTEM HEALTH INSPECTION
39. All parts of the animal including the blood must be inspected immediately
after slaughter to determine whether the meat is fit for human consumption.
40. The post-mortem inspection must include:
(a) visual inspection of the slaughtered animal and the organs belonging to
it;
(b) palpation of the organs referred to in point 41 and, if the official veter-
inarian deems it to be necessary, of the uterus;
(c) incision of certain organs and lymph nodes and, depending on the
conclusions reached by the official veterinarian, the uterus. If visual
inspection or palpation of certain organs indicates that the animal has
lesions which can contaminate the carcases, equipment, staff or work
premises, these organs must not be incised in the slaughter-room or
any other part of the establishment where fresh meat might be contami-
nated;
(d) investigation of anomalies in consistency, colour, smell and, where
appropriate, taste:
(e) where necessary, laboratory tests in particular for the substances
referred to in Article 5 (1) (j) and (k).
41. The official veterinarian must be proceed in particular in the following way:
A.Bovine animals over six weeks old
(a) visual inspection of the head and the throat. The submaxillary, retro-
pharyngeal and parotid lymph nodes (Lnn. retropharyngiales,
mandibulares andparotidei) must be incised and examined. 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, must be exam-ined;
The tongue, having been freed to permit a detailed visual inspection
of the mouth and the fauces, must be visually inspected and
palpated. The tonsils must be removed;
(b) inspection of the trachea; visual examination and palpation of the
lungs and the oesophagus; the bronchial and mediastinal lymph
nodes(Lnn. bifurcationes, eparteriales andmediastinales) must be
incised and examined. 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 inci-
sions are not necessary where the lungs are excluded from human
consumption;
(c) visual inspection of the pericardium and the heart, the latter being
incised lengthwise so as to open the ventricles and to cut through
the interventricular septum;
(d) visual inspection of the diaphragm;
(e) visual inspection and palpation of the liver and the hepatic and
pancreatic lymph nodes (Lnn. portales) ; incision of the gastric1964L0433 — EN — 01.01.1993 — 001.001 — 24
▼M18
surface of the liver and at the base of the caudate lobe to examine
the bile ducts; inspection and palpation of the pancreatic lymph
nodes;
(f) visual inspection of the gastro-intestinal tract, the mesentery, the
gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici,
craniales andcaudales) , palpation of the gastric and mesenteric
lymph nodes, and, if necessary, incision of those lymph nodes;
(g) visual inspection and, if necessary, palpation of the spleen;
(h) visual inspection of the kidney and incision, if necessary, of the
kidneys and the renal lymph nodes (Lnn. renales) ;
(i) visual inspection of the pleura and the peritoneum;
(j) visual inspection of the genital organs;
(k) 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.
B.Bovine animals under six weeks old
(a) visual inspection of the head and the throat. The retropharyngeal
lymph nodes (Lnn. retropharyngiales) must be incised and exam-
ined. The mouth and the fauces must be inspected and the tongue
must be palpated. The tonsils must be removed;
(b) visual inspection of the lungs, the trachea and the oesophagus;
palpation of the lungs; the bronchial and mediastinal lymph nodes
(Lnn. bifurcationes, eparteriales andmediastinales) must be incised
and examined.
The trachea and the main branches of the bronchi must be opened
lengthwise and the lungs must be incised in the posterior third,
perpendicular to their main axes; these incisions are not necessary
where the lungs are excluded from human consumption;
(c) visual inspection of the pericardium and the heart, the latter being
incised lengthwise so as to open the ventricles and to cut through
the interventricular septum;
(d) visual inspection of the diaphragm;
(e) 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;
(f) visual inspection of the gastro-intestinal tract, the mesentery, the
gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici,
craniales andcaudales) , palpation of the gastric and mesenteric
lymph nodes, and, if necessary, incision of those lymph nodes;
(g) visual inspection and, if necessary, palpation of the spleen;
(h) visual inspection of the kidneys; incision, if necessary, of the
kidneys and the renal lymph nodes (Lnn. renales) ;
(i) visual inspection of the pleura and the peritoneum;
(j) 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;
C.Swine
(a) visual inspection of the head and the throat; the submaxillary (Lnn.
mandibulares) lymph nodes must be examined and incised. The
mouth, the fauces, and the tongue must be visually inspected. The
tonsils must be removed;
(b) visual inspections of the lungs, trachea and oesophagus; palpation of
the lungs and of the bronchial and mediastinal lymph nodes (Lnn.
bifurcationes, eparteriales andmediastinales) . 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;
(c) visual inspection of the pericardium and the heart, the latter being
incised lengthwise so as to open the ventricles and to cut through
the interventricular septum;
(d) visual inspection of the diaphragm;1964L0433 — EN — 01.01.1993 — 001.001 — 25
▼M18
(e) visual inspection and palpation of the liver and the hepatic and
pancreatic lymph nodes (Lnn. portales) ; palpation of the liver and
its lymph nodes;
(f) visual inspection of the gastro-intestinal tract, the mesentery, the
gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici,
craniales andcaudales) , palpation of the gastric and mesenteric
lymph nodes, and, if necessary, incision of those lymph nodes;
(g) visual inspection and, if necessary, palpation of the spleen;(h) visual inspection of the kidneys and incision, if necessary, of the
kidneys and the renal lymph nodes (Lnn. renales) ;
(i) visual inspection of the pleura and the peritoneum;
(j) visual inspection of the genital organs;
(k) visual inspection of the udder and its lymph nodes (Lnn. supramam-
marii), incision of the supramammary lymph nodes in sows;
(l) visual inspections 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.
D.Sheep and goats
(a) visual inspection of the head after flaying and, in the event of doubt,
examination of the throat, the mouth, the tongue and the retro-phar-
yngeal and parotid lymph nodes. Without prejudice to animal health
conditions, these examinations are not necessary if the competent
authority is able to guarantee that the head, including the tongue
and the brains, is excluded from human consumption;
(b) visual inspection of the lungs, the trachea and the oesophagus;
palpation of the lungs and the bronchial and mediastinal lymph
nodes(Lnn. bifurcationes, eparteriales andmediastinales) ; in the
event of doubt, these organs and lymph nodes must be incised and
examined;
(c) visual inspection of the pericardium and the heart; in the event of
doubt the heart must be incised and examined;
(d) visual inspection of the diaphragm;
(e) 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;
(f) visual inspection of the gastro-intestinal tract, the mesentery and the
gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici,
craniales andcaudales) ;
(g) visual inspection and, if necessary, palpation of the spleen;
(h) visual inspection of the kidneys; incision, if necessary, of the
kindeys and the renal lymph nodes (Lnn. renales) ;
(i) visual inspection of the pleura and the peritoneum;(j) visual inspection of the genital organs;
(k) visual inspection of the udder and its lymph nodes;
(l) 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.
E.Domestic solipeds
(a) visual inspection of the head, and after freeing the tongue, the
throat; the submaxillary retro-pharyngeal and parotid lymph nodes
(Lnn. retropharyngiales, mandibulares andparotidei) must be
palpated and, if necessary, incised. The tongue, having been freed
to permit a detailed inspection of the mouth and the fauces, must
be visually examined and palpated. The tonsils must be removed;
(b) visual inspection of the lungs, the trachea and the oesophagus;
palpation of the lungs; the bronchial and mediastinal lymph nodes
(Lnn. bifurcationes, eparteriales andmediastinales) must be
palpated and, if necessary, incised. The trachea and the main
branches of the bronchi must be opened lengthwise and the lungs
incised in their posterior third, perpendicular to their main axes;
however, these incisions are not necessary where the lungs are
excluded from human consumption;1964L0433 — EN — 01.01.1993 — 001.001 — 26
▼M18
(c) visual inspection of the pericardium and the heart, the latter being
incised lengthwise so as to open the ventricles and to cut through
the interventricular septum;
(d) visual inspection of the diaphragm;
(e) visual inspection of the liver and the hepatic and pancreatic lymph
nodes(Lnn. portales) ; palpation of the liver and its lymph nodes; if
necessary, incision of the liver and the hepatic and pancreatic
lymph nodes;
(f) visual inspection of the gastro-intestinal tract, the mesentery and the
gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici,
craniales andcaudales) ; incision, if necessary, of the gastric and
mesenteric lymph nodes.
(g) visual inspection and, if necessary, palpation of the spleen;
(h) visual inspection of the kidneys, palpation of the kidneys and inci-
sion, if necessary, of the kidneys and the renal lymph nodes (Lnn.
renales);
(i) visual inspection of the pleura and the peritoneum;(j) visual inspection of the genital organs of stallions and mares;
(k) visual inspection of the udder and its lymph nodes (Lnn.supramam-
marii)and, if necessary, incision of the supramammary lymph
nodes;
(l) 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;
(m) all grey or white horses must be inspected for melanosis and mela-
nomata as regards the muscles and lymph nodes (Lnn. lymphonodi
subrhomboidei) of the shoulders beneath the scapular cartilage by
loosening the attachment of one shoulder. The kidneys must be
exposed and examined by incision through the entire kidney.
F. In the event of doubt, the official veterinarian may perform the further
cuts and inspections of the relevant parts of the animals necessary in
order to reach a final decision.
Where the official veterinarian finds that the hygiene rules laid down in
this Chapter are clearly being breached or that adequate health inspec-
tion is being hampered, he shall be empowered to take action with
regard to the use of equipment or premises and to take any measure
required, upto and including a reduction in the rate of p roduction or
interruption of the production process.
G. Where incision of the above lymph nodes is obligatory, they must be
systematically subjected to multiple incisions and a visual inspection.
42. A. In addition, the official veterinarian must systematically carry out:
1) an investigation for cystercosis in swine: this investigation must
include examination of the directly visible muscular surfaces, in
particular the thigh muscles, the pillars of the diaphragm, the inter-
costal muscles, the heart, the tongue and the larynx and, if
necessary, the abdominal wall and the psoas muscles freed from fatty
tissue;
2) an investigation for glanders in solipeds by means of carful examina-
tion of mucous membranes from the trachea, larynx, nasal cavities,
sinuses and their ramifications, after splitting the head in the median
plane and excision of the nasal septum.
3) Fresh meat from swine and horses which contains skeletal muscles
(striated muscles) must undergo an investigation for trichinosis.
This investigation must be carried out in accordance with proven
methods which are scientifically recognized, in particular methods
which are defined in Community directives or in other international
standards.
The results must be assessed using a reference method fixed in accor-
dance with the procedure laid down in Article 16 of this Directive and
after the Scientific Veterinary Committee has delivered its opinion; the
reliability of the method must be at least as great as that of the trichino-
scopy provided for in point 1 of Annex I to Directive 77/96/EEC.
The Commission shall publish the reference method in the Official
Journal of the European Communities .
B. The results of the ante-mortem and post-mortem health inspections shall
be recorded by the official veterinarian and, where diseases transmis-1964L0433 — EN — 01.01.1993 — 001.001 — 27
▼M18
sible to man as referred to in Article 6 are diagnosed, communicated to
the competent veterinary authorities responsible for supervision of the
herd from which the animals originated, as well as to the person respon-
sible for the herd in question.
CHAPTER IX
REQUIREMENTS FOR MEAT INTENDED FOR CUTTING
43. Cutting pieces smaller than those referred to in Article 3 (1) (A), de-boning
or the slicing of offal of animals of the bovine species is authorized in
approved cutting plants only.
44. The operator of the plant, the owner or his agent must facilitate operations
for supervising the plant, in particular any handling which is considered
necessary, and must place the necessary facilities at the disposal of the
supervisory service. In particular, he must be able on request to inform the
official veterinarian responsible for supervision of the source of the meat
brought into his cutting plant.
45. Without prejudice to the second paragraph of point 19 of Chapter V, meat
which does not fulfil the requirements of Article 3 (1) (B) (b) of this Direc-
tive may not be placed in approved cutting plants unless placed in special
storage areas; it must be cut upin other p laces or at other times than meat
which does fulfil those requirements. The official veterinarian must at all
times have access to all storage rooms and work rooms in order to satisfy
himself that the preceding provisions are rigorously observed.
46. (a) Fresh meat must be brought into the rooms provided for in point 15 (b)
of Chapter III progressively as needed. As soon as it is cut, and where
appropriate packaged, the meat must be transferred to the relevant chil-
ling or refrigerating room referred to above in point 15 (a) of Chapter
III.
(b) Meat entering a cutting premises must be checked and, if necessary,
trimmed. The work station for this task must be equipped with suitable
facilities and adequate lighting.
(c) During cutting, boning, wrapping and packaging the internal tempera-
ture of the meat must be kept at a constant + 7ºC or less. During
cutting, the temperature of the cutting room must not exceed + 12ºC.
During slicing, wrapping and packaging, the internal temperature of
livers must be kept at a constant + 3ºC or less.
During cutting, boning, slicing, dicing, wrapping and packaging the
temperature of livers, kidneys and head meat must be kept at a constant
+ 3ºC or less.
(d) By way of derogation from paragraphs (a) and (c), meat may be cut
while warm. In that event, the meat must be transferred directly from
the slaughter premises to the cutting room. In addition, the slaughter
premises and the cutting room must be located in the same group of
buildings and sufficiently near to each other for the meat to be trans-
ferred in a single operation, and cutting must be carried out
immediately after transfer. As soon as it is cut, and where appropriate
packaged, it must be transferred to an appropriate chilling room.
(e) Cutting must be carried out in such a way as to avoid any soiling of the
meat. Splinters of bone and clots of blood must be removed. Meat
obtained from cutting and not intended for human consumption must
be collected in the facilities, containers or rooms referred to in point 4
(d) as it is cut.
CHAPTER X
HEALTH CONTROL OF CUT MEAT AND STORED MEAT
47. Approved cutting plants and approved cold stores must be supervised by an
official veterinarian.
48. Supervision by the official veterinarian must include the following tasks:
— supervision of the entry and exit of fresh meat,
— health inspection of fresh meat held in the establishment referred to in
point 47,
— health inspection of fresh meat prior to cutting and when it leaves the
establishments referred to in point 47,
— supervision of the cleanliness of the premises, facilities and instruments
provided for in Chapter V, and of staff hygiene, including their clothing,
— any other supervision which the official veterinarian considers necessary
for ensuring compliance with this Directive.1964L0433 — EN — 01.01.1993 — 001.001 — 28
▼M18
CHAPTER XI
HEALTH MARKING
49. Health marking must be carried out under the responsibility of the official
veterinarian. For this purpose, he shall keep and maintain under his respon-
sibility:
(a) the instruments intended for meat health marking which he may hand
over to auxiliaries only at the time of marking and for the length of
time required for this purpose;
(b) the labels and wrapping material when marked as provided for in this
chapter. The labels and wrapping material shall be given to the auxili-
aries at the time when they are to be used and in the required number.
50. The health mark must be:
(a) either an oval mark at least 6,5 cm wide by 4,5 cm high bearing the
following information in perfectly legible characters:
— on the upper part, the initials of the consigning country in capitals
(i.e. one of the following):
B—D K—D—E L—E—F—I R L—I—L—NL—P—
UK,
followed by the veterinary approval number of the establishment,
— on the lower part, one of the following sets of initials: CEE, EØF,
EWG, EOK, EEC, or EEG;
(b) or an oval mark at least 6,5 cm wide by 4,5 cm high, bearing the
following information in perfectly legible characters:
— on the upper part, the name of the consigning country in capitals,
— in the centre, the veterinary approval number of the establishment,
— on the lower part, one of the following sets of initials: CEE, EØF,
EWG, EOK, EEC or EEG.
The letters must be at least 0,8 cm high and the figures at least 1 cm
high.
The health mark may, in addition, include an indication of the official
veterinarian who carried out the health inspection of the meat.
51. Carcases must be stamped in ink or hot-branded in accordance with point
50:
— those weighing more than 65 kilograms must be marked on each half-
carcase, in the following places at least: external surface of the thighs,
loins, back, breast and shoulder,
— other carcases must be marked in at least four places, on the shoulder
and on the external surface of the thighs.
52. The livers of bovine animals, swine and solipeds must be hot-branded in
accordance with point 50.
All other offal must be stamped in ink or hot-branded in accordance with
point 50, unless wrapped or packaged and marked in accordance with points
55 and 56.
53. Cuts obtained in cutting plants from officially marked carcases must be
stamped in ink or hot-branded in accordance with point 50, unless they are
wrapped or packaged, and ribs must be marked in a way making it possible
to identify the slaughterhouse of origin.
54. Packaging must always be marked in accordance with point 55.55. Packaged cut meat and packaged offal referred to in point 52 second para-
graph, and point 53, including sliced livers of animals of the bovine species,
must bear a health mark in accordance with point 50. The mark must
include the veterinary approval number of the cutting plant instead of that
of the slaughterhouse. The mark must be applied to a label fixed to the
packaging, or printed on the packaging, in such a way that it is destroyed
when the packaging is opened; the label must also show a serial number.
However, when cut meat or offal is wrapped in accordance with point 62
of Chapter XII, the label referred to above may be affixed to the wrapping.
In the case of offal packaged in a slaughterhouse, the number included in
the mark must be the veterinary approval number of the slaughterhouse
concerned.
56. In addition to the requirements of point 55, where fresh meat is wrapped in
commercial portions intended for direct sale to the consumer a reproduction
of the health mark provided for under point 50 (a) must also be printed on
the wrapping or on a label affixed to the wrapping. The mark must include
the veterinary approval number of the cutting plant. The dimension require-1964L0433 — EN — 01.01.1993 — 001.001 — 29
▼M18
ments of point 50 need not apply to the mark required under this point.
However, in the case of offal wrapped in a slaughterhouse, the number
included in the mark must be the veterinary approval number of the slaugh-
terhouse concerned.
57. Meat from solipeds and its packaging must bear a special mark, to be deter-
mined in accordance with the procedure laid down in Article 16 of this
Directive.
58. The colours to be used for the stampmust be authorized in accordance with
the Council Directive on the approximation of the rules of the Member
States concerning the colouring matters authorized for use in foodstuffs
intended for human consumption (1).
CHAPTER XII
WRAPPING AND PACKAGING OF FRESH MEAT
59. (a) Packaging (for example packing cases, paperboard boxes) must fulfil all
rules of hygiene, and in particular:
— must not alter the organoleptic characteristics of the meat,
— must not be capable of transmitting to the meat substances harmful
to human health,
— must be strong enough to ensure effective protection of the meat
during transportation and handling.
(b) Packaging must not be re-used for meat unless it is made of corrosion-
resistant materials which are easy to clean and has been previously
cleaned and disinfected.
60. Where fresh cut meat or offal is wrapped, this operation must be carried out
immediately after cutting and in accordance with hygiene requirements.
With the exception of cuts of solid outer pig fat and belly, cut meat and
offal must in all cases be provided with a protective wrapping unless it issuspended throughout its transport.
Such wrapping must be transparent and colourless and must also fulfil the
conditions of the first and second indents of point 59 (a); it may not be used
again for wrapping meat. ►
M19This requirement may be waived for
frozen meat intended to be used without further processing as a raw mate-
rial for the products referred to in Directive 77/99/EEC or Directive 88/657/
EEC.◄
Sliced livers of animals of the bovine species must be individually wrapped.
A package may contain only a complete sliced organ presented in its
original form.
61. Wrapped meat must be packaged.62. However, when wrapping fulfils all the protective conditions of packaging it
need not be transparent and colourless and placing in a second container is
not necessary provided that the other conditions of point 59 are fulfilled.
63. Cutting, boning, wrapping and packaging operations may take place in the
same room subject to the following conditions:
(a) the room must be sufficiently large and so arranged that the hygiene of
the operations is assured;
(b) the packaging and wrapping must be enclosed in a sealed protective
cover immediately after manufacture; this cover must be protected
from damage during transport to the establishment and stored under
hygienic conditions in a separate room in the establishment:
(c) the rooms for storing packaging material must be dust and vermin-free
and have no air connection with rooms containing substances which
might contaminate fresh meat. Packaging must not be stored on the
floor;
(d) packaging must be assembled under hygienic conditions before being
brought into the room;
(e) packaging must be hygienically brought into the room and used without
delay. It must not be handled by staff handling fresh meat;
(f) immediately after packaging the meat must be placed in the storage
room provided.1964L0433 — EN — 01.01.1993 — 001.001 — 30
(1) OJ No L 115, 11. 11. 1962, p. 2645/62. Directive as last amended by Directive 85/7/
EEC (OJ No L 2, 3. 1. 1985, p. 22).
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64. The packaging referred to in this chapter may contain only cut meat from
the same animal species.
CHAPTER XIII
HEALTH CERTIFICATE
65. The original copy of the health certificate which must accompany meat
during transportation to the place of destination must be issued by an offi-
cial veterinarian at the time of loading.
The certificate must correspond in form and content to the model in Annex
IV and be drawn upin the official language or languages of the p lace of
destination at least. It must consist of a single sheet of paper.
CHAPTER XIV
STORAGE
66. Fresh meat must be chilled immediately after the post-mortem inspection
and kept at a constant internal temperature of not more that + 7ºC for
carcases and cuts and + 3ºC for offal.
Derogations from this equipment may, for technical reasons relating to
maturation of the meat, be granted by the competent authority on a case-
by-case basis for the transportation of meat to cutting plants or butcher
shops in the immediate vicinity of the slaughterhouse, provided that such
transportation takes not more than one hour.
Fresh meat for freezing must come directly from an approved slaughter-
house or an approved cutting plant.
Freezing of fresh meat may be performed only in rooms of the same estab-
lishment where the meat has been obtained or cut or in an approved cold
store, by means of appropriate equipment.
When intended for freezing, cuts referred to in Article 3 (1) (A) of this
Directive, the cuts referred to in point 53 of Chapter XI of this Annex and
offal must be frozen without delay unless maturation is required for health
reasons. In the latter case they must be frozen immediately after maturation.
Carcases, half carcases, half carcases cut into no more than three wholesale
cuts, and quarters intended for freezing must be frozen without undue delay
after a period of stabilization.
Cut meat intended for freezing must be frozen without undue delay after
cutting.
Frozen meat must reach an internal temperature of −12ºC or lower and may
not be stored at higher temperatures thereafter.
Fresh meat which has undergone a freezing process must bear an indication
of the month and year in which it was frozen.
67. No other product which may affect the hygiene of the meat or contaminate
it may be stored in the rooms referred to in points 16 and 17 of Chapter IV
unless the meat is packaged and stored separately.
68. The storage temperature of the storage rooms referred to in points 16 and 17
of Chapter IV must be recorded.
CHAPTER XV
TRANSPORT
69. Fresh meat must be transported in means of transport provided with a
hermetic closing system or, in the case of fresh meat imported in accor-
dance with Directive 90/675/EEC or fresh meat transiting through the
territory of a third country in sealed means of transport, designed and
equipped in such a way that the temperatures specified in Chapter XIV are
maintained throughout transportation.
By way of derogation from the first paragraph, carcases, half carcases, half
carcases cut into no more than three wholesale cuts, and quarters may be
transported at temperatures higher than those laid down in Chapter XIV
under conditions to be set after consultation of the Scientific Committee in
accordance with the procedure laid down in Article 16 of this Directive.
70. Means of transport intended for transporting such meat must meet the
following requirements:
(a) their inside surfaces or any other part which may come into contact
with the meat must be of corrosion-resistant material which cannot1964L0433 — EN — 01.01.1993 — 001.001 — 31
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affect the organoleptic characteristics of the meat or render the meat
harmful to human health; these surfaces must be smooth and easy to
clean and disinfect;
(b) they must be provided with efficient devices for protecting the meat
against insects and dust and be watertight;
(c) for transporting carcases, half carcases, half carcases cut into no more
than three wholesale cuts, quarters and unpackaged cut meat, they
must be equipped with corrosion-resistant fittings for suspending the
meat fixed at a height such that the meat cannot touch the floor. This
provision shall not apply to frozen meat in hygienic packaging. In the
case of transport by air, however, fittings for suspending the meat are
not required provided that suitable corrosion-resistant facilities are
provided for hygienically loading, holding and unloading the meat.
71. Means of transport intended for transporting meat may in no case be used
for transporting live animals or any products likely to affect or contaminate
meat.
72. No other product likely to affect the hygiene of the meat or to contaminate
it may be transported at the same time as the meat in the same meat of
transport unless appropriate precautions are taken. Packaged meat must be
transported in separate means of transport from unpackaged meat unless,
within the same means of transport, an adequate physical separation is
provided so as to protect unpackaged meat from packaged meat. In addition,
stomachs may not be transported therein unless scalded or cleaned, nor
heads and feet unless they are skinned or scalded and depilated.
73. Fresh meat may not be transported in a vehicle or container which is not
clean and has not been disinfected.
74. Carcases, half carcases and quarters, half carcases cut into no more than
three wholesale cuts, excluding frozen meat packaged in accordance with
hygiene requirements, must be suspended throughout transport except inthe case of air transport in accordance with point 70 (c).
Other cuts and offal must be suspended or placed on supports if not pack-
aged or contained in corrosion-restistant containers. Such supports,
packaging or containers must meet hygiene requirements and, in particular
as regards packaging, the provisions of this Directive. The viscera must
always be transported in strong waterproof and greaseproof packaging
which may only be re-used after cleaning and disinfection.
75. The official veterinarian must ensure before dispatch that transport vehicles
and loading conditions meet the hygiene requirements of this Chapter.1964L0433 — EN — 01.01.1993 — 001.001 — 32
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ANNEX II
CHAPTER I
GENERAL CONDITIONS FOR APPROVAL OF LOW-CAPACITY
ESTABLISHMENTS
Low-capacity establishments must have at least:1. in rooms where fresh meat is produced and worked on:
(a) waterproof flooring which is easy to clean and disinfect, rotproof and
laid in such a way as to facilitate the draining of water; the water must
be channelled towards drains fitted with gratings and traps to prevent
odours;
(b) smooth, durable, impermeable walls, with a light-coloured, washable
coating upto a height of at least two metres, and of at least three metres
in slaughter rooms.
However, the use of wooden walls in the rooms referred to in point 16 of
Chapter III of Annex I does not constitute grounds for withdrawing
approval provided they were built before 1 July 1991;
(c) doors in easily cleanable, rotproof and odourless material.
Where meat is stored in the establishment concerned, that establishment
must have storage premises which satisfy the aforementioned require-
ments;
(d) insulation materials which are rotproof and odourless;
(e) adequate ventilation and if necessary good extraction of steam;
(f) adequate natural or artificial lighting which does not distort colours;
2. (a) as near as possible to the work stations, a sufficient number of facilities
for cleaning and disinfecting hands and for cleaning tools with hot water.
For washing hands, these facilities must have hot and cold running water
or water premixed to a suitable temperature, cleaning and disinfecting
products and hygienic means of drying hands;
(b) facilities on the spot or in an adjacent room for disinfecting tools, with
hot water supplied at not less than 82ºC;
3. appropriate arrangements for protection against pests such as insects and
rodents;
4. (a) instruments and working equipment such as cutting tables, tables with
detachable cutting surfaces, containers, conveyor belts and saws, made
of corrosion-resistant material, not liable to taint meat and easy to clean
and disinfect. The use of wood is forbidden;
(b) corrosion-resistant fittings and equipment meeting hygiene requirements
for:
— meat handling,
— storing meat containers, in such a way that neither the meat nor the
containers come into direct contact with the floor or walls;
(c) special watertight non-corrodible containers, with lids and fasteners to
prevent unauthorized persons from removing things from them, for
keeping meat not intended for human consumption; such meat must be
removed or destroyed at the end of each working day;
5. refrigeration equipment to keep the internal temperature of the meat at the
levels required by this Directive. This equipment must include a drainage
system linked to the waste-water pipes which presents no risk of contamina-
tion of the meat;
6. a pressurized supply of potable water within the meaning of Directive 80/
778/EEC only. However, a non-potable water supply is authorized in excep-
tional cases for steam production, fire fighting and the cooling of
refrigeration equipment, provided that the pipes installed for this purpose
preclude the use of this water for other purposes and present no risk ofcontamination of fresh meat. Non-potable water pipes must be clearly distin-
guished from those used for potable water;
7. an adequate supply of hot potable water within the meaning of Directive 80/
778/EEC;
8. a system for the hygienic disposal of waste water;9. at least one wash basin and flush lavatories. The latter must not open directly
onto the work rooms. The wash basin must have hot and cold running water
or water premixed to a suitable temperature, hygienic materials for cleaning
and disinfecting the hands and hygienic means of drying hands. The wash
basin must be near the lavatories.1964L0433 — EN — 01.01.1993 — 001.001 — 33
▼M18
CHAPTER II
SPECIAL CONDITIONS FOR THE APPROVAL OF LOW-CAPACITY
SLAUGHTERHOUSES
10. In addition to the general requirements, low-capacity slaughterhouses must
have at least:
(a) sufficiently large lairage for animals passing the night within the
slaughterhouse precincts;
(b) a slaughter room and, in view of the operations carried out during
slaughter, rooms in keeping with such activities large enough for work
to be carried out satisfactorily from the viewpoint of hygiene;
(c) a clearly separated place within the slaughter room, intended for stun-
ning and bleeding;
(d) in the slaughter room, walls washable upto a height of at least three
metres or upto the ceiling. During slaughter, steam must be adequately
extracted;
(e) equipment such that, after stunning, dressing can be carried out as far as
possible on the suspended animal; under no circumstances may the
suspended animal come into contact with the floor during dressing;
(f) a refrigerating room of sufficient capacity in relation to the size and
type of animals slaughtered, with in any case a separate lockable section
of a minimum size reserved for observing the carcases undergoing
analysis.
Derogations from this requirement may be granted by the competent
authority on a case-by-case basis where meat is removed immediately
from such slaughterhouses for delivery to cutting plants or butcher
shops in the immediate vicinity of the slaughterhouse, provided that
transportation takes not more than one hour.
11. In the slaughter room, it shall be forbidden to empty or clean stomachs and
intestines or to store hide, horns, hooves and pigs' bristles.
12. If dung cannot be evacuated from the slaughterhouse precincts every day, it
must be stored in a clearly separated place.
13. Animals brought into the slaughter rooms must be immediately stunned and
slaughtered.
14. Sick or suspect animals must not be slaughtered in the establishment
concerned except where a derogation is granted by the competent authority.
Where a derogation is granted, slaughter must be performed under the
supervision of the competent authority and steps taken to prevent contami-
nation; the premises must be specially cleaned and disinfected under official
supervision before being used again.1964L0433 — EN — 01.01.1993 — 001.001 — 34
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ANNEX III
PROFESSIONAL QUALIFICATIONS OF AUXILIARIES
1. Only candidates who prove that they have followed a theoretical course,
including laboratory demonstrations, authorized by the competent authorities
of the Member States on the subjects referred to in point 3 (a) of this Annex
for at least 400 hours and have had practical training under the supervision of
an official veterinarian for a period of at least 200 hours shall be eligible for
the test referred to in the fourth paragraph of Article 9 of this Directive. Thepractical training shall take place in slaughterhouses, cutting plants, cold
stores and inspection posts for fresh meat.
2. However, auxiliaries fulfilling the requirements of Annex II to Directive 71/
118/EEC may follow a training course in which the theoretical part is
reduced to 200 hours.
3. The test referred to in the fourth paragraph of Article 9 of this Directive shall
consist of a theoretical part and a practical part and shall cover the following
subjects:
(a) theoretical part:
— basic knowledge of anatomy and physiology of slaughtered animals,
— basic knowledge of pathology of slaughtered animals,— basic knowledge of pathological anatomy of slaughtered animals,— basic knowledge of hygiene and in particular industrial hygiene,
slaughter, cutting and storage hygiene and hygiene of work,
— knowledge of methods and procedure for the slaughter, inspection,
preparation, wrapping, packaging and transport of fresh meat,
— knowledge of the laws, regulations and administrative provisions
relating to the carrying out of their work,
— sampling procedures;
(b) practical part:
— inspection and assessment of slaughtered animals,
— determination of animal species through examination of typical parts
of the animal,
— determination of a number of parts of slaughtered animals in which
changes have occurred, and comments thereon,
— post-mortem inspection in a slaughterhouse,
— hygiene control,— sampling.1964L0433 — EN — 01.01.1993 — 001.001 — 35
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ANNEX IV
1964L0433 — EN — 01.01.1993 — 001.001 — 36
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1964L0433 — EN — 01.01.1993 — 001.001 — 37
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ANNEX V
1964L0433 — EN — 01.01.1993 — 001.001 — 38
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1964L0433 — EN — 01.01.1993 — 001.001 — 39