1977L0096 — EN — 15.02.1983 — 003.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCILDIRECTIVE
of21December 1976
on the examination for trichinae (trichinella spiralis) upon importation from third countries of
freshmeatderivedfromdomesticswine
(77/96/EEC)
(OJ L 26, 31.1.1977, p. 67)
Amended by:
Official Journal
No page date
►M1Council Directive 81/476/EEC of 24 June 1981 L 186 20 8.7.1981
►M2Council Directive 83/91/EEC of 7 February 1983 L 59 34 5.3.1983
Amended by:
►A1Act of Accessionof Greece L 291 17 19.11.1979
▼B
COUNCILDIRECTIVE
of21December 1976
ontheexaminationfortrichinae(trichinellaspiralis)uponimporta-
tion from third countries of fresh meat derived from domestic
swine
(77/96/EEC)
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Directive 72/462/EEC of 12 December 1972
on health and veterinary inspection problems upon importation ofbovine animals and swine and fresh meat from third countries(
1), as
last amended by Directive 75/379/EEC(2), and in particular Article 21
thereof,
Having regard to the proposal from the Commission,
Whereas inDirective 72/462/EEC the Coun cil provided inArticle 21
for the laying down of the method and procedures required fordetecting the presence of trichinae in fresh pigmeat;
Whereas the applicationof Directive 72/462/EEC will n ot have the
desired effects as long as disparities exist between the Member Statesas to the guarantees required in respect of the detection of trichinaeuponimportationof fresh meat from third coun tries; whereas it is
therefore necessary to lay down Community arrangements in this field;
Whereas, in order to protect consumer health, it is necessary that fresh
pigmeat be systematically subjected to an examination using methods
recognized as effective, in order to eliminate meat containing trichinae;
Whereas when the examination is carried out in the exporting third
country, it must be carried out in slaughterhouses which comply with
certain conditions and which contain, in particular, a screening labora-tory provided with suitable equipment;
Whereas in order to be able to distinguish the meat samples examined
from those not examined it is necessary to provide for the affixing of aspecial mark to meat which has been examined with a negative result;
Whereas there should be a procedure establishing close and effective
cooperationbetweenthe Commissionan d the Member States for asses-sing the advisability of permitting establishments in the third countriesto carry out this examination or to work on the meat examined;whereas there should also be a procedure for bringing the technicalprovisions relating in particular to the examination methods, the
requirements concerning the screening laboratories and the procedure
for marking examined meat into line with technical progress and withexperience acquired;
Whereas the Member States should be allowed to admit fresh meat
which has not been screened for trichinae in the exporting thirdcountry, provided that this meat, undergoes treatment by freezing;which ensures that any trichinae which may be present are renderedharmless, either in the exporting third country, or in the Member State
for which the meat is intended; whereas this treatment must neverthe-
less be carried out according to certain well defined procedures andestablishments fulfilling certain conditions,1977L0096 — EN — 15.02.1983 — 003.001 — 2
(1) OJ No L 302, 31. 12. 1972, p. 28.
(2) OJ No L 172, 3. 7. 1975, p. 17.
▼B
HAS ADOPTED THIS DIRECTIVE:
Article 1
The definitions used in this Directive are those contained in Directive
72/462/EEC.
Moreover:
(a) ‘fresh meat’ means fresh meat of domestic swine;
(b) ‘examination’ refers to the examination to detect the presence of
trichinae in fresh meat.
Article 2
1. In order to be admitted to intra-Community trade, fresh meat
originating in third countries which contains skeletal muscles (striatedmuscles) shall be examined under the supervision and responsibility ofan official veterinarian.
2. The examination shall be carried out in accordance with one of
the methods provided for in Annex I, on the whole carcase or, failingthis, oneach half carcase, quarter carcase or piece to be imported in tothe Community.
3. The examination shall take place in a slaughterhouse approved in
the exporting country in accordance with Article 4 of Directive 72/462/
EEC and authorized to carry out this examination in accordance withArticle 4 of this Directive.
4. The examination shall take place before the health marking
provided for in Chapter X of Annex B to Directive 72/462/EEC.
5. If it is not possible to carry out the examination in the exporting
country, the Member State for which the fresh meat is intended mayauthorize its importationprovided that the examin ationis carried outwithinits territory at the time of the public health in spectionprovidedfor inArticle 24 (2) of Directive 72/462/EEC, at anin spectionpost
within the meaning of Article 27 (1) (b) of that Directive.
6. (a) If the outcome of the examination is negative, the fresh meat
shall be marked immediately after the examination, in accor-dance with Annex III.
(b) In the case of ink stamping, use shall be made of a colorant
within the meaning of Article 17 (3) of Directive 72/462/EEC.
Article 3
1. By way of derogationfrom Article 2, the Member State for which
it is intended may authorize the exemption from examination of freshmeat from certain third countries or parts of such countries, provided itis frozen in accordance with the provisions of Annex IV.
2. This treatment shall be carried out in an establishment situated in
the exporting third country, and described in Article 4 (1).
Freezing in the exporting third country must be the subject of certifica-
tion by the official veterinarian on the health certificate accompanyingthe meat, as referred to inArticle 22 (3) of Directive 72/462/EEC.
3. If the treatment has not been carried out in the exporting third
country, it must be carried out at an inspection post as described inArticle 2 (5).
Freezing in a Member State must be the subject of certification by the
official veterinarian on the certificates accompanying the meat, as
referred to inArticle 25 of Directive 72/462/EEC.
Article 4
1. The authorizationfor a slaughterhouse to carry out the examin a-
tion and of a cutting plant to cut up or bone meat which has undergonesuch examination, or the authorization for an establishment to carry out1977L0096 — EN — 15.02.1983 — 003.001 — 3
▼B
the freezing treatment referred to in Article 3, shall be decided on in
accordance with the procedure laid down in Article 9. In addition tothe requirements of Article 4 of Directive 72/462/EEC, account shall
be taken of the guarantees given in respect of compliance with this
Directive and, in the case of slaughterhouses, of:
(a) the presence of the rooms and apparatus necessary for carrying out
the examination;
(b) the qualifications of the personnel responsible for carrying out the
examination.
Authorization shall be granted to a slaughterhouse and cutting plant
only where the competent authorities of the third country concernedhave officially recognized that the slaughterhouse and cutting plant
are in a position to satisfy the conditions laid down in Article 5 and
in Annex III; also, in the case of a slaughterhouse, that it has a labora-tory which complies with the conditions laid down in Annex II,Chapter I, and which is in a position to satisfy the requirements of theother chapters of Annex II and those of Annex I.
Authorization shall be granted to an establishment to carry out the
freezing treatment only if the competent authorities of the third countryconcerned have officially recognized that the establishment is in a posi-tion to satisfy the conditions laid down in Annex IV.
2. Onthe list(s) referred to inArticle 4 (4) of Directive 72/462/EEC,
a special indication shall be inserted against the names of the establish-ments which have been granted an authorization within the meaning ofparagraph 1.
Article 5
1. Inslaughterhouses which have beengran ted anauthorizationin
accordance with Article 4, swine the meat of which is intended for
the Community must be slaughtered in different rooms or in the
absence thereof at different times from swine the meat of which is notintended for the Community, unless the meat of such swine is exam-ined in accordance with the same procedure.
2. The cutting and boning of meat which has undergone an examina-
tion with negative results and is intended for the Community must becarried out in cutting plants, in accordance with Article 4.
In these cutting plants, the cutting and boning of such meat must be
carried out in different rooms or in the absence thereof, at differenttimes from meat which is not intended for the Community, unless themeat is examined in accordance with the same procedure.
Article 6
The inspections in third countries provided for in Article 5 of Directive
72/462/EEC must also verify whether the present Directive is beingapplied.
Article 7
The Member States shall draw up and communicate to the Commission
the list of the inspection posts referred to in Article 2 (5) at which:
— the examination,
— the freezing referred to in Article 3,
may be carried out.
They shall ensure that these posts have the equipment necessary for
carrying out the operations in question.
Article 8
Using the procedure laid down in Article 9, decisions may be taken to
adapt or add to the Annexes hereto in the light of technological devel-1977L0096 — EN — 15.02.1983 — 003.001 — 4
▼M2
▼M2
opments; such decisions must ensure that health guarantees are main-
tained at their present standard.
Article 9
1. Where the procedure laid downinthis Article is followed, the
matter shall without delay be referred by the chairman, either on his
own initiative or at the request of a Member State, to the StandingVeterinary Committee (hereinafter referred to as ‘the Committee’) setup by the Council Decision of 15 October 1968.
2. Withinthe Committee the votes of the Member States shall be
weighted as laid downinArticle 148 (2) of the Treaty. The chairmanshall not vote.
3. The representative of the Commission shall submit a draft of the
measure to be adopted. The Committee shall deliver its opinion on
these measures withina time limit set by the chairmanhavin g regardto the urgency of the questions under examination. Opinions shall bedelivered by a majority of ►
A1forty-five ◄votes.
4. The Commission shall adopt the measures and shall implement
them immediately, where they are in accordance with the opinion of
the Committee. Where the measures envisaged are not in accordance
with the opinion of the Committee, or if no opinion is delivered, theCommissionshall without delay submit to the Coun cil a proposal onthe measures to be taken.
The Council shall adopt the measures by a qualified majority.If the Council has not adopted any measures within three months of the
date onwhich the matter is referred to it, the Commissionshall adoptthe proposed measures and shall implement them immediately save
where the Council has decided against such measures by a simple
majority.
Article 11
The Member States shall bring into force on 1 January 1979 at the
latest the laws, regulations and administrative provisions needed for
compliance with this Directive. They shall forthwith inform the
Commissionthereof.
Article 12
This Directive is addressed to the Member States.1977L0096 — EN — 15.02.1983 — 003.001 — 5
▼B
▼M1
▼B
▼B
ANNEX I
METHODSOFEXAMINATIONFORTRICHINAE
I. TRICHINOSCOPIC EXAMINATION
(a)Apparatus
An incandescent lamp trichinoscope with 50 × and 80 to 100 × magni-
fication.
A pressure glass consisting of two glass plates — one of which is
divided into equal fields — small curved scissors, small forceps, a knife
for cutting specimens, small numbered containers for storing the speci-
mens separately, a dropping pipette, a glass of acetic acid and a glass of
potassium hydroxide solution for brightening any calcifications or soft-
ening dried meat.
(b)Takingofspecimens
Inthe case of whole carcases, at least on e specimenof the size of a
hazelnut is to be taken from both diaphragm pillars at the transition of
the sinewy part.
If there is only one diaphragm pillar, one specimen the size of two
hazelnuts is to be taken. In the absence of both diaphragm pillars, two
specimens approximately the size of a hazelnut are to be taken from the
rib part or the breastbone part of the diaphragm or, as the case may be,
from the lingual muscle or the jaw muscle or from the abdominal
muscles.
For pieces of meat, from each piece take three samples of skeletal
muscle, containing little fat, if possible the size of a hazelnut, and taken
from different points, where possible near to bones or tendons.
(c)Method
If both diaphragm pillars are present the trichinae inspector must cut,
from each of the above specimens taken from a whole carcase, seven
pieces the size of an oat-kernel making 14 in all; if only one diaphragm
pillar is present, 14 pieces, from different places and if possible from
the transition to the sinewy part; he must then compress them between
the glass plates in such a way that normal print can be clearly read
through the slide preparation. If the flesh of the specimens to be exam-
ined is dry and old, the preparations must be softened in a mixture of
one part potassium hydroxide solution to about two parts water for 10
to 20 minutes before pressing.
If, inthe case of whole carcases, specimen s have to be takenfrom the
rib part or the breastbone part of the diaphragm, the lingual muscle or
jaw muscle or the abdominal muscles, then 14 pieces the size of an oat-
kernal are to be cut from each specimen, i.e. a total of 28.
From each of the samples takenfrom pieces of meat, the trichin ae
inspector must cut four pieces the size of an oat-kernal, making 12
pieces inall.
The trichinoscopic examination must be carried out in such a manner
that each preparation is scanned slowly and carefully. If the trichino-
scopic examination reveals suspect areas, the nature of which cannot
be definitely ascertained even with the most powerful magnification of
the trichinoscope, these must be checked by microscope.
The microscopic examination should be carried out in such a manner
that each preparation is scanned slowly and carefully at a magnification
of 30 to 40 ×.
In the case of an uncertain result, the examination must be continued on
a further number of specimens and slide preparations, if necessary with
the aid of higher magnifications, until the information required is
obtained. The trichinoscopic examination must be carried out for at
least three minutes.
The trichinoscopic examination must be carried out for at least six
minutes in the case of substitute specimens taken from the rib part or
breastbone part of the diaphragm pillars, the lingual muscle or the jaw
muscle or the abdominal muscles.1977L0096 — EN — 15.02.1983 — 003.001 — 6
▼B
The minimum time fixed for the examination does not include the time
necessary for sample-taking and for making the preparations.
As a general rule, the trichinoscopic examiner should not inspect more
than840 pieces a day, though by way of exceptionhe may in spect up to
1 050.
II. THE ARTIFICIAL DIGESTION METHOD
(a)Apparatusandmaterial
— knife for taking samples,
— small numbered containers, with closures, for storing samples, if
necessary until repetition of the examinations,
— incubator,
— 2 to 3 litre glass funnel with stand, a connecting hose in rubber,
clamps for fastening the connecting hose,
— a plastic sieve (approximately 18 cm indiameter, an d approximately
1 mm mesh),
— gauze,
— a small tapering tube with a sealed end,
— a glass block dish,
— a meat mincer,
— a stereo-microscope,— digestive liquid made up as follows:
10 g of pepsin(1 200 u/g), 5 ml HCl (at least 37 %) made up to a
litre with tap water.
(b)Takingofspecimens
1. Inthe case of whole carcases a sample of at least 20 g to be taken
from a diaphragm pillar at the transition to the sinewy part. In the
absence of diaphragm pillars a specimen of at least 20 g to be taken
from the rib part or the breastbone part of the diaphragm or from the
lingual muscle or the jaw muscle or the abdominal muscles.
2. For pieces of meat, a sample of at least 20 g of skeletal muscle to be
taken, containing little fat and where possible near to bones or
tendons.
(c)Method
For the examination of a collective specimen from 10 pigs, a 10 g
specimenshall be prepared from each in dividual 20 g sample. The
remaining 10 g shall be kept for additional single-specimen examination
should this be necessary.
10 specimens, each weighing 10 g, shall be combined into a collective
specimen; it shall be minced in a meat mincer (with 2 mm perforations)
and placed loosely in a sieve lined with a layer of gauze. The sieve
shall then be placed in a funnel connected by a length of rubber hose
to a small tapered tube with a sealed end; the funnel shall be filled
from the edge with digestive liquid until the matter for analysis is
completely covered. The proportionof matter for an alysis to digestive
liquid must be approximately 1:20 to 1:30.
After 18 to 20 hours of incubation at 37 to 39 ºC, the small tapered tube
shall be disconnected and removed. After carefully drawing off the
supernatant liquid, the sediment present in the tip of the tube is to be
carefully rinsed in a dish. Then to be examined for the presence of
trichinae with a stereo-microscope at 20 to 40 × magnification.
Inthe case of a positive or doubtful result from the examin ationof a
collective specimen, the remaining single specimens to be examined
individually after addition of a further 20 g from each pig, or in the
case of pieces of meat, the additionof 20 g takenfrom each piece,
according to (b) above.
III. METHOD USING THE ARTIFICIAL DIGESTION OF COLLECTIVE
SAMPLES
(a)Apparatusandreagents
— knife and tweezers for collecting specimens,
— meat mincer with 2 to 3 mm diameter perforations,1977L0096 — EN — 15.02.1983 — 003.001 — 7
▼B
— a 3 ml Erlenmeyer flask with a rubber or cotton-wool plug,
— a conical separation funnel of 2 000 ml capacity,— an ordinary A-base stand of approximately 28 cm length with an
80 cm stem,
— a ring, diameter approximately 10 to 11 cm which can be fixed to
the stand,
— a clamp with a flat vice (23 × 40 mm) which canbe attached to the
stand by means of a double coupling,
— an Endecott sieve number 80 (mesh fineness 177) with an external
diameter of 11 cm fitted with brass or stainless steel mesh,
— a plastic funnel with an internal diameter of not less than 12 cm,— an ordinary dissection microscope (magnification 40 ×) fitted with
its ordinary lamp, or a standard binocular microscope (magnification
40 ×),
— a trichinoscope with horizontal table for the compressor,— when using the trichinoscope: a larvae counting basin of the same
outer shape as the compressor with a volume of approximately 60
to 65 cc. The larvae counting basin may be described as follows:
The shape of the basin consists of a 23 cm long glass plate being of
the same thickness as that of a single plate in a common
compressor. The width, however, is slightly less, e.g. 4·5 cm in
order to provide for the fixationof a glass plate, 2 mm thick,
1·8 cm high, and 17·5 cm long, on both of the long sides of the
bottom plate.
The basinis closed at the en ds by two glass plates fixed directly
onto the bottom plate, and which are 5 cm long, 1 cm high, and2 mm thick. The height of the basin, measured from inside, will
thus be about 1 cm.
The plates are glued together with ordinary glass adhesive. Approxi-
mately 2·8 cm of the bottom plate is left free at both ends for
protection purposes, and for easy handling of the filled basin.
The volume of the basinis approximately 60 to 65 cc intotal,
— when using the microscope a number of 9 cm diameter Petri dishes
are needed,
— a speedmarker for marking out in the bottom of the Petri dish the
1 cm square examination areas,
— a number of 10 litre bins to be used when applying formol treatment
to the apparatus, and for the remaining digestive juice in the case of
positive results,
— concentrated (37 %) hydrochloric acid,— 30000 units per gram of ‘Merck’ powdered pepsin, or pepsin with
known strength from another firm,
— one or two trays which can hold 100 samples or approximately 2 g
of meat.
(b)Collectionofspecimens
1. Inthe case of whole carcases a specimento be takenof approxi-
mately 2 g from a pillar of the diaphragm at the transition to the
sinewy part. In the absence of diaphragm pillars a specimen of the
same size to be takenfrom the rib part or the breastbon e part of the
diaphragm, from the lingual muscle or the jaw muscle or the abdom-
inal muscles.
2. For cuts of meat, a sample of approximately 2 g of skeletal muscle
to be taken, containing little fat and where possible near to bones or
tendons.
(c)Method
Approximately 1 g of sample shall be takenfrom each of the 100 in di-
vidual samples from the pigs. The pooled sample is put once through
the mincer.
The minced meat shall be placed in the 3 litre Erlenmeyer flask
together with 7 g of pepsin, approximately 2 litres of tap water heated
to about 37 to 40 ºC, and 25 ml of concentrated hydrochloric acid. The
mixture shall be shakento dissolve the pepsin .
The pH of the solutionwill be about 1·5 to 2.— For digestion the Erlenmeyer flask shall be incubated at 37 ºC for
approximately four hours. The flask shall be regularly shakendurin g
the time of incubation, e.g. once or twice every hour.1977L0096 — EN — 15.02.1983 — 003.001 — 8
▼B
— The digested solutionshall be filtered through the sieve in to the
conical 2 litre separation funnel and left undisturbed on the stand
for at least one hour.
— A total volume of approximately 45 cc shall be run out of the funnel
and divided between three Petri dishes, the bottoms of which shall
be marked out in1 cm squares, with 15 ml ineach dish.
— Each Petri dish shall be minutely examined for larval trichinae
under the microscope (around 40 × magnification).
— Where larvae counting basins are employed, the 45 cc shall, be
distributed between two larvae counting basins and examined under
the trichinoscope.
The larvae appear as identifable organisms in the deposit, and often,
when the water is lukewarm, rolling and unrolling movements of the
‘spiral’ may be observed.
If an insufficiently transparent sediment forms, it shall be clarified by
rinsing. The final sample of 45 ml is poured into a test tube and allowed
to settle for 15 minutes. The supernatant liquid shall then be carefully
removed by suction and the sediment placed into suspension in about
45 ml of tap water.
After a further settling period of 15 minutes, the supernatant liquid shall
again be carefully removed by suction and the sediment carefully rinsed
inabout 20 ml of tap water ina Petri dish, an d examin ed.
Inthe case of a positive or doubtful result from an alysis of a collective
specimen, the remaining single specimens to be analyzed individually
after additionof a further 20 g from each pig, or, inthe case of pieces
of meat, the additionof 20 g takenfrom each piece, inaccordan ce with
(b) above.1977L0096 — EN — 15.02.1983 — 003.001 — 9
▼B
ANNEX II
CHAPTER I
CONDITIONSFOR THEAUTHORIZATIONOF TRICHINAE(TRICHI-
NELLASPIRALIS)LABORATORIES
1. Trichinae laboratories must be situated next to the swine slaughterhouses
and, if the establishment does not already possess such facilities to fulfil the
other requirements of the Directive on third countries, have at least the
following facilities available:
(a) a lockable room adequately equipped for the preparationof specimen s;
its walls must be smooth and must be lined with a washable light-
coloured covering or paint up to a height of 2 m. A preparation room
must be provided for each method of examination used;
(b) an adequately equipped lockable examination room for trichinoscopy
and microscopy;
(c) equipment providing adequate ventilation and, if necessary, air condi-
tioning equipment which ensures that the room temperature does not
exceed + 25 ºC;
(d) adequate natural or artificial lighting which does not alter colours; direct
sunlight must be avoided;
(e) in the preparation room, adequate equipment for cleaning and disin-
fecting hands;
(f) equipment for darkening the examination room;
(g) possibly, refrigerators inwhich to store meat samples;(h) a washroom for cleansing and disinfecting examination equipment (e.g.
containers for samples, compressors, knives and scissors), with:
— a waterproof floor-covering which is rot-proof and easy to clean and
disinfect,
— smooth walls which, up to a height of at least 2 m, are lined by a
washable, and light-coloured covering or paint;
(i) changing rooms, wash basins and rest rooms and flush lavatories;
(j) wash basins with hot and cold running water, provided with cleansing
and disinfecting materials and disposable towels;
(k) watertight corrosion-resistant containers, with hermetically sealed lids,
for collecting the samples after examination, and so designed as to
prevent unauthorized removal of the contents;
(l) adequate supplies of hot and cold drinking water;
(m) equipment for removing waste water which fulfils the conditions for the
authorizationof slaughterhouses;
(n) proper equipment for protection against pests (insects, rodents, etc.).
CHAPTER II
REQUIREMENTS APPLICABLE TO STAFF, PREMISES, EQUIPMENT
ANDINSTRUMENTSINTRICHINAELABORATORIES
2. Absolute cleanliness is required at all times of laboratory staff, premises,
equipment and instruments:
(a) staff must wear clean working clothes and wash their hands several times
during working hours and after each break;
(b) no animal may enter trichinae laboratories;
(c) equipment and instruments used must be kept clean and in good repair.
They must be carefully cleansed and disinfected several times during and
at the end of the day's work.
3. Drinking water must be used for all purposes.
4. As regards health, staff taking meat samples for examination must comply
with the rules in Annex B, Chapter IV (11) and (12) of Directive 72/462/
EEC.
5. The meat samples required for examination must be taken immediately after
slaughter and examined without delay in the trichinae laboratory of the
slaughterhouse.
These examinations are forbidden away from the slaughterhouse in which the
animals were slaughtered.1977L0096 — EN — 15.02.1983 — 003.001 — 10
▼B
6. To avoid fatigue and its consequences, inspection staff should be given short
breaks during the working day.
CHAPTER III
REQUIREMENTSINRESPECTOFTRICHINOSCOPES
The construction and design of trichinoscopes must meet the following
minimum criteria:
1. Simple operation.
2. High light intensity:
— accurate results must be obtainable even in a room which is not comple-
tely dark,
— a projector bulb of 100 W (12 V) must be used as the light source.
3. Adequate magnification:
— normal working magnification: 50 x,
— 80 to 100 x magnification for more precise assessment of objects not
clearly identifiable under normal working magnification.
4. Resolving power:
— a clear sharp picture of well-defined colour must be obtainable at each
magnification.
5. Switch mechanism:
— each change of magnification must be accompanied by automatic adjust-
ment of the brightness of the image.
6. Increase of contrast:
— the condensor must be provided with an iris diaphragm enabling the
contrast to be increased for the closer inspection of difficult cases,
— the iris diaphragm must be easy to operate (e.g. control lever on the
platform of the trichinoscope).
7. Easy focusing:
— rapid focusing by means of an adjusting ring,
— precise focusing by means of a control lever.
8. Voltage regulation:
— so that brightness may be adjusted as required.
9. One-way movement of the compressor:
— an automatic blocking mechanism must ensure that the compressor
moves in only one direction, to prevent unintentional displacement.
10. Free view of the projector screen.11. Projector screen:
— at least 54 cm indiameter,
— high reflecting capability,— durable,— canbe disman tled,— easy to clean.1977L0096 — EN — 15.02.1983 — 003.001 — 11
▼B
ANNEX III
MARKING OF MEAT WHICH HAS BEEN EXAMINEDFOR
TRICHINAE
1. Marking of the meat must be carried out under the responsibility of the offi-
cial veterinarian. For this purpose, he shall keep and maintain:
— the instruments intended for marking which he may hand over to the
assistant staff only at the time of marking and for the length of time
required for this purpose,
— the tags mentioned in paragraph 5. These tags shall be given to the assis-
tant staff at the time when they must be used and in the required number.
2. The mark must be round with a diameter of 2·5 cm. The following informa-
tionmust appear onthe mark inperfectly legible characters:
— towards the centre the capital letter ‘T’ with arms 1 cm long and 0·2 cm
wide,
— under the letter ‘T’ one of the following sets of initials: CEE, EEG,
EWG, EØF, EEC ►A1or EOK◄. The letters must be 0·4 cm high.
3. Carcases must be marked in ink or hot-branded on the inside of the thighs, in
accordance with paragraph 2.
4. Heads must be marked in ink or hot-branded, with a mark meeting the
requirements of paragraph 2.
With the exception of cuts exempt from health marking by virtue of Annex
B, Chapter X (43) of Council Directive 72/462/EEC, those taken in cutting
plants from carcases marked in accordance with the rules must, where they
bear no stamp, be marked in accordance with paragraph 2 before the health
mark is affixed.
The label provided for in the second subparagraph of the abovementioned
paragraph 43 must comply with the conditions of paragraph 6 below.
5. Marking may also be effected by means of a round tag. This tag, to be
affixed to each piece or to each carcase must not be reusable, must be made
of strong materials and must meet all hygiene requirements. The following
information must appear on the stamp seals in perfectly legible characters:
— towards the centre the capital letter ‘T’,
— under the letter ‘T’ one of the following sets of initials: CEE, EEG,
EWG, EØF, EEC ►A1or EOK◄. The letters must be 0·2 cm high.
6. The label provided for in Annex B, Chapter X (44) of the Directive
mentioned in paragraph 4 above must, in addition to the health mark, bear a
clearly legible mark identical to that provided for in paragraph 2.1977L0096 — EN — 15.02.1983 — 003.001 — 12
▼B
ANNEX IV
THEFREEZINGOFMEAT
1. Meat brought inalready frozenmust be kept inthis con dition .
2. The technical equipment and energy supply of the refrigerating room, must
be such as to ensure that the temperature referred to under paragraph 6 is
reached very rapidly and maintained in all parts of the room and of the meat.
3. Insulated packaging should be removed before freezing, except for meat
which has already reached throughout the temperature referred to under para-
graph 6 whenit is brought in to the refrigerationroom.
4. Consignments in the refrigeration room must be kept separately and under
lock.
5. The date and time when each consignment is brought into the refrigeration
room must be recorded.
6. The temperature inthe refrigerationroom must be at least − 25 ºC. It should
be measured with calibrated thermo-electric instruments and continuously
recorded. It may not be measured directly in the cold air flow. The instru-
ments must be kept under lock. The charts must include the relevant
numbers from the meat inspection register on importation and the date and
time of the commencement and completion of freezing, and must be retained
for one year after compilation.
7. Meat with a diameter or thickness of up to 25 cm must be frozen for at least
240 consecutive hours, and meat with a diameter or thickness of between 25
and 50 cm must be frozen for at least 480 consecutive hours. This freezing
process may not be applied to meat which has a larger diameter or is thicker.
The freezing time shall be calculated from the point when the temperature
referred to inparagraph 6 is reached inthe freezin g room.1977L0096 — EN — 15.02.1983 — 003.001 — 13