1972L0462 — EN — 07.07.1981 — 006.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCILDIRECTIVE
of12December 1972
onhealthandveterinary inspection problemsuponimportation ofbovineanimalsandswineand
freshmeatfromthirdcountries
(72/462/EEC)
(OJ L 302, 31.12.1972, p. 28)
Amended by:
Official Journal
No page date
►M1Council Directive 73/358/EEC of 19 November 1973 L 326 17 27.11.1973
►M2Council Directive 74/387/EEC of 15 July 1974 L 202 36 24.7.1974
►M3Council Directive 75/379/EEC of 24 June 1975 L 172 17 3.7.1975
►M4Council Directive 77/98/EEC of 21 December 1976 L 26 81 31.1.1977
►M5Council Directive 81/476/EEC of 24 June 1981 L 186 20 8.7.1981
Amended by:
►A1Act of Accession of Greece L 291 17 19.11.1979
Corrected by:
►C1Consolidated text of corrigenda to instruments published in Special
Editions1952-72, p. 113 (72/462/EEC)
▼B
COUNCILDIRECTIVE
of12December 1972
on health and veterinary inspection problems upon importation of
bovineanimalsandswineandfreshmeatfromthirdcountries
(72/462/EEC)
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community, and in particular Articles43 and 100 thereof;
Having regard to the proposal from the Commission;
Having regard to the Opinion of the European Parliament;Whereas the Community has issued regulations in respect of health
requirementsfor intra-Community trade in bovine animalsand s wineand fresh meat;
Whereas it is necessary, as provided for in the aforesaid regulations, to
define Community provisions applicable to importation of such animals
and meat from third countries;
Whereas such provisions necessitate the drawing up of a list, valid for
the Community asa whole of third countriesor partsof third countriesfrom which animals and fresh meat may be imported, and establish-mentsfrom which fres h meat may be imported;
Whereas the choice of these countries and establishments must be
based on criteria of a general nature such as the state of health of the
cattle, the organisation and powers of the veterinary services and thehealth regulations in force; whereas, furthermore, it should be laiddown that the establishments must meet a certain number of specialstandards designed to guarantee that meat originating there satisfiesthe health requirements judged necessary by the Community;
Whereas, in addition, importation, either of animals or fresh meat,
should not be authorised from countries infected with contagiousanimal diseases from which the Community is free or from countrieswhich have been free from such infection for too short a period andwhich consequently present a serious risk to Community herds;whereas these considerations are also valid for importation from third
countries in which vaccination against such diseases is carried out;
Whereasthe general conditionsapplicable to importation from all third
countries must be supplemented by special conditions drawn up on thebasis of the health situation in each of them; whereas owing to thetechnical nature and the diversity of the criteria on which these specialconditions depend, there must, in order to define them, be recourse to a
flexible and rapid Community procedure in which the Commission and
the Member Statescooperate clos ely;
Whereas the presentation of a standard form of certificate upon impor-
tation of animalscons titutesan effective meansof verifying that theCommunity regulationsare being applied; whereass uch regulationsmay include special provisions which may vary according to the third
country concerned, and whereasthismus t be taken into account in
drawing up the standard forms of certificate;
Whereas inspection carried out upon importation must also cover the
origin and the state of health of the animals;
Whereasthe Member Statesmus t be allowed, on the arrival of animals
in the territory of the Community and during transit to their place of
destination, to take all measures, including slaughter and disposal,
required for the purpose of safeguarding public and animal health;
Whereas it must be required that fresh meat comes from approved
establishments and the health and inspection requirements with whichthe meat must comply, particularly during production, storage andtransportation, must be specified;1972L0462 — EN — 07.07.1981 — 006.001 — 2
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Whereas it is necessary that the Member States should adopt a common
attitude asregardsfres h meat the introduction of which into theCommunity isbanned for health reas onsand that, in particular, impor-
tation of meat containing traces of substances which are harmful or
likely to render consumption thereof dangerous or injurious to humanhealth should be prohibited;
Whereasthe pres entation of a public health certificate and an animal
health certificate prepared by an official veterinarian of the exportingthird country isthe mos t appropriate method of guaranteeing that aconsignment of fresh meat is fit for importation;
Whereas fresh meat must, whatever the customs procedure under which
it isdeclared, undergo health ins pection upon reaching Communityterritory in order to prevent re-routing of meat unaccompanied by the
required certificates, coming from third countries from which importa-
tion isnot authoris ed or which do not have a properly completed publichealth certificate;
Whereas, in order to verify that the provisions of this Directive are
complied with by the exporting third country and to prevent importa-tion of meat dangerousto human health, the Member Statesmus tsubmit every consignment of fresh meat upon importation to health
and veterinary inspection which must be carried out by an official
veterinarian; whereas it must be laid down that, in order that suchimport inspection may be standardised, the rules for its application areto be adopted according to a procedure in which the Commission andthe Member Statescooperate clos ely;
Whereas each consignment of fresh meat admitted to a Member State
following the import inspection must; in the case of fresh meat re-routed to another Member State, with the exception of meat cut up
after importation in an approved cutting plant, be accompanied by a
certificate officially stating that the prescribed import requirementshave been fulfilled;
Whereasins pection, both of animalsand of meat, iscarried out in the
general interests of the Community; whereas it should therefore bestipulated that the inspection be carried out in premises approved inaccordance with Community criteria and a Community procedure;
Whereasevery Member State mus t have the right to place an
immediate prohibition on importsfrom a third country when s uchimportsmay be dangerousfor public or animal health; whereasin
such a case coordination of the attitudes of the Member States with
regard to this third country must be assured without delay, withoutprejudice to possible amendments to the list of countries and establish-mentsauthoris ed to export to the Community;
Whereas Community veterinary experts should be instructed to verify
that the Directive isadhered to in third countrieses pecially;
Whereas, before the Community provisions so drawn up can enter into
force the Community must prepare a number of acts necessary for theiroperation and the Member States must make substantial changes totheir laws; whereas the implementation of these provisions should
therefore be carried out in stages,
HAS ADOPTED THIS DIRECTIVE:
CHAPTER ONE
GENERALPROVISIONS
Article 1
1. ThisDirective s hall apply to importsfrom third countriesof:
— domestic bovine animals and swine for breeding, production or
slaughter;
— fresh meat of domestic animals of the following species: bovine
animals, swine, sheep and goats and solipeds.1972L0462 — EN — 07.07.1981 — 006.001 — 3
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2. ThisDirective s hall not apply to:
(a) animals intended exclusively for grazing or draft purposes, on a
temporary basis, in the vicinity of the Community frontiers;
(b) meat forming part of travellers' personal luggage and intended for
their personal consumption, in so far as the amount or quantity
transported does not exceed 1 kg per person and provided that the
meat comesfrom a third country or part of a third countryappearing on the list drawn up in accordance with Article 3 andfrom which importation isnot prohibited, in accordance withArticle 28;
(c) meat sent as small packages to private persons provided that such
meat is not imported by way of trade, in so far as the quantity sentdoesnot exceed 1 kg and provided that the meat comesfrom athird country or part of a third country appearing on the list drawn
up in accordance with Article 3 and from which importation isnot
prohibited, in accordance with Article 28;
(d) meat for consumption by the crew and passengers on means of
transport using international routes.
When such meat or kitchen waste is unloaded, it must be destroyed. It
is not, however, necessary to destroy meat when it is transferred,directly, or after being placed provisionally under customs supervision,from one meansof trans port to another.
Article 2
For the purposes of this Directive:
(a) ‘official veterinarian’ meansthe veterinarian des ignated by the
competent central authority of a Member Statesor a third country;
(b) ‘country of destination’ means the Member State to which animals
or fresh meat are sent from a third country;
(c) ‘third country’ meansa country in which neither the Council
Directive of 26 June 1964 on animal health problemsaffecting
intra-Community trade in bovine animalsand s wine,(
1) last
amended by the Directive of 7 February 1972,(2) nor the Council
Directive of 26 June 1964 on health problemsaffecting intra-Community trade in fresh meat,(
3) last amended by the Directive
of 27 October 1970,(4) applies;
(d) ‘importation’ meansthe introduction into the territory of the
Community of animals or fresh meat from third countries;
(e) ‘holding’ means an officially supervised agricultural, industrial or
commercial undertaking situated in the territory of a third country,in which animalsfor breeding, production or s laughter are regu-larly kept or bred;
(f) ‘animals for slaughter’ for the purpose of Chapter II means bovine
animalsor s wine intended to be taken on arrival in the country ofdestination direct to a slaughterhouse;
(g) ‘animalsfor breeding or production’ meansbovine animalsand
swine other than those referred to in (f), including those intendedfor breeding, milk or meat production, or draft purposes;
(h) ‘officially tuberculosis-free bovine herd’ means a bovine herd
which satisfies the conditions laid down in Annex A Chapter I;
(i) ‘officially brucellosis-free bovine herd’ means a bovine herd
which satisfies the conditions laid down in Annex A, Chapter II(A) (1);
(j) ‘brucellosis-free bovine herd’ means a bovine herd which satisfies
the conditionslaid down in Annex A, Chapter II (A) (2);1972L0462 — EN — 07.07.1981 — 006.001 — 4
(1) OJ No 121, 19.7.1964, p. 1977/64.
(2) OJ No L 38, 12.2.1972, p. 95.
(3) OJ No 121, 19.7.1964, p. 2012/64.
(4) OJ No L 239, 30.10.1970, p. 42.
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(k) ‘brucellosis-free swine’ means swine which satisfy the conditions
laid down in Annex A, Chapter II (B) (1);
(l) ‘►C1 ◄brucellosis-free swine herd’ means a swine
herd which satisfies the conditions laid down in Annex A, ChapterII (B) (2);
(m) ‘epizootic free area’ meansan area in which, according to official
findings, the animals have not suffered from any of the contagious
diseases on the list drawn up according to the procedure laid downin Article 29, for a period and within a radiusto be defined inaccordance with the same procedure;
(n) ‘meat’ means all parts of domestic bovine animals, swine, sheep
and goats and solipeds which are fit for human consumption;
(o) ‘fresh meat’ means meat which has not undergone any preserving
process; however, chilled and frozen meat shall be considered tobe fresh;
(p) ‘carcase’ means the whole body of a slaughtered animal after
bleeding, evisceration, removal of the limbs at the carpus andtarsus, removal of the head, tail and mammary gland and in addi-tion, in the case of bovine animals, sheep, goats and solipeds, after
skinning;
(q) ‘offal’ means fresh meat other than that of the carcase as defined
in (p), even if it remainsnaturally attached to the carcas e;
(r) ‘viscera’ means offal from the thoracic, abdominal and pelvic
cavities, including the trachea and oesophagus;
(s) ‘means of transport’ means those parts of motor vehicles, rail vehi-
cles and aircraft set aside for loading, and the holds of ships orcontainers for land, sea or air transport;
(t) ‘consignment’ means a quantity of meat or a number of animals
covered by the same certificate;
(u) ‘establishment’ means an approved slaughterhouse, an approved
cutting plant or an approved cold store, situated outside such
approved slaughterhouses and plants, which has been approved bythe third country and which appears on the list or lists drawn up inaccordance with Article 4.
Article 3
1. The Council, acting on a proposal from the Commission, shall
draw up a list of the countries or parts of countries from which theMember States shall authorise importation of bovine animals, swine
and fresh meat, or one or more of these categories of animals and
commodities, taking into account the health situation in these countriesor parts of countries. This list may be supplemented or amendedaccording to the procedure laid down in Article 30.
2. In deciding, both in the case of bovine animals and swine and in
the case of fresh meat, whether a country or part of a country mayappear on the list referred to in paragraph 1 particular account shall
be taken of:
(a) the state of health of the livestock, other domestic animals and
wildlife in the third country, particular attention being paid toexotic animal diseases, and the environmental health situation ofthe country, which might endanger public and animal health in theMember States;
(b) the regularity and rapidity of the information supplied by the third
country relating to the existence of contagious animal diseases inits territory, in particular those diseases mentioned in lists A andB of the International Office of Epizootic Diseases;
(c) the regulationsof thes e countrieson the prevention and control of
animal diseases;
(d) the structure of the veterinary services in these countries and their
powers;1972L0462 — EN — 07.07.1981 — 006.001 — 5
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(e) the organisation and implementation of measures to prevent and
control contagious animal diseases.
3. The list referred to in paragraph 1 and all amendments thereto
shall be published in the Official Journal of the European Commu-
nities.
Article 4
1. In accordance with the procedure laid down in Article 29 one or
more lists shall be drawn up of establishments from which the MemberStates may authorise importation of fresh meat. The list or lists may by
amended or supplemented in accordance with the procedure laid down
in Article 30.
2. In deciding whether a slaughterhouse, a cutting plant or a cold
store situated outside a slaughterhouse or plant may appear on one ofthe lists referred to in paragraph 1 particular account shall be taken of:
(a) the guaranteeswhich the third country can offer with regard to
compliance with the provisions of this Directive;
(b) the third country'sregulationswith regard to adminis tering to
animals for slaughter any substances which might affect the whole-
someness of the meat;
(c) compliance in each particular case with the provisions of this
Directive;
(d) the organisation of the meat inspection services of the third country
or part of the country, the powers of these services and the super-
vision to which they are subject.
3. A slaughterhouse, a cutting plant or a cold store situated outside a
slaughterhouse or cutting plant may only appear on the list or listsprovided for in paragraph 1 if it iss ituated in one of the countriesreferred to in Article 3 (1) and if it has, in addition, been officiallyapproved for exportsto the Community by the competent authorities
of the third country. Such approval shall be subject to compliance
with the following requirements:
(a) compliance with the provisions of Annex B;
(b) constant supervision by an official veterinarian of the third country.
4. The list or lists referred to in paragraph 1 and all amendments
thereto shall be published in the Official Journal of the European
Communities .
Article 5
Inspection shall be carried out on the spot by veterinary experts of the
Member States and the Commission to verify whether the provisions ofthisDirective, and in particular thos e of Article 3 (2) and Article 4 (2)and (3) are actually being applied.
The expertsfrom the Member Statess hall be appointed by the
Commission, acting on a proposal from the Member States.
These inspections shall be made on behalf of the Community which
shall bear the cost of any expenditure incurred in this connection.
The frequency of and the procedure for these inspections shall be deter-
mined according to the procedure laid down in Article 29.1972L0462 — EN — 07.07.1981 — 006.001 — 6
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CHAPTER TWO
IMPORTSOFBOVINEANIMALSANDSWINE
Article 6
Notwithstanding the provisions of Article 3 (1), the Member States
shall only authorise the importation of the animals referred to in this
Directive if they come from non-Member States;
(a) free from any disease to which the animals are susceptible:
— for 12 months, in respect of cattle plague exotic foot and mouth
disease, contagious pleuro-pneumonia, African swine fever and
contagious porcine paralysis (Teschen disease);
— for 6 months, in respect of blue tongue disease and contagious
vesiculate stomatitis;
(b) which have not been vaccinated during the preceding 12 months
against the diseases referred to under (a) first indent to which these
animals are susceptible.
Article 7
It may be decided, in accordance with the procedure set out in Article
29, that the provisions of Article 6 (a) shall only apply to a part of theterritory of a non-Member State.
In accordance with the same procedure, by derogation from the provi-
sions of Article 6 (b) the importation of animals referred to in this
directive may, on certain conditions, be permitted from non-MemberStatesor from partsof thos e countrieswhere vaccinationsare carriedout against one or more of the diseases mentioned in Article 6 (a) firstindent.
Article 8
1. Without prejudice to the provisions of Articles 6 and 7, the
Member States shall only authorise the importation of the animals
referred to in thisDirective from a non-Member State if they complywith the health conditionsadopted in accordance with the procedurelaid down in Article 29 for importation from thisnon-Member State,according to the species and destination of the animals.
2. It may be decided, in accordance with the procedure laid down in
Article 29, to limit the authorisations to particular species, to animalsfor slaughter, breeding or production, or to animals intended for parti-cular purposes, and to apply all necessary health measures afterimportation.
For breeding and store animals the requirements of this paragraph may
vary from one Member State to another in order to take account of thespecial provisions which Member States enjoy in the framework ofintra-Community trade.
3. It may be decided, in accordance with the procedure set out in
Article 29, to waive the provisions of Annex A, Chapter II Section Awith regard to:
— obtaining by a herd or flock free from brucellosis of the qualifica-
tion of officially free from brucellosis;
— introducing bovine animalsfrom herdsfree from brucellos isinto
herds officially free from brucellosis;
— withdrawing the qualification ‘officially brucellosis-free herd or
flock’.
Article 9
In the event of a Member State deeming that the vaccines used against
foot-and-mouth disease in a non-Member State against the A, O and Cviruses have certain deficiencies, it shall prohibit the introduction into1972L0462 — EN — 07.07.1981 — 006.001 — 7
▼M4
▼B
▼B
itsterritory of bovine animalsand s wine coming from the non-Member
State concerned. It shall inform the other Member States and theCommission as soon as possible of its decision and shall give grounds
for this decision. The Standing Veterinary Committee shall meet as
soon as possible after this notification. A decision shall be taken inaccordance with the procedure laid down in Article 30.
Article 10
The Member States shall authorise the importation of bovine animals
and swine if, before the day of loading for transportation to the countryof destination, these animals have remained in the territory or part ofthe territory of a non-Member State on the list established in accor-
dance with Article 3 (1):
(a) for not less than 6 months in the case of animals for breeding or
production;
(b) for not less than 3 months in the case of animals for slaughter.
This period shall date from birth in the case of animals which are less
than 6 or 3 monthsold res pectively.
Article 11
1. The Member States shall authorise the importation of bovine
animalsand s wine only on production of a certificate drawn up by an
official veterinarian of the exporting non-Member State.
Thiscertificate mus t:(a) be issued on the day of loading of the animals for consignment to
the country of destination;
(b) be worded at least in one of the official languages of the country of
destination and in one of the official languages of the country
carrying out the import inspection provided for in Article 12;
(c) the original of this certificate must accompany the animals;
(d) provide proof that the bovine animalsand s wine meet the condi-
tions laid down in this Directive and those laid down in pursuancethereof with regard to importsfrom third countries ;
(e) consist of one single sheet of paper;
(f) be made out in the name of one single addressee.
2. This certificate must comply with a specimen established in
accordance with the procedure laid down in Article 29.
Article 12
1. The Member States shall ensure that bovine animals and swine,
on arrival in the territory of the Community, undergo a health inspec-tion (import control) made by an official veterinarian.
2. The Member States shall ensure that bovine animals and swine
are prohibited from movement within the Community if during the
inspection prescribed in paragraph (1) it is found that:
— animalsdo not come from the territory or part of the territory of a
third country contained in the list established in accordance withArticle 3 (1);
— the animals are infected with or are suspected of being infected
with or contaminated by a contagious disease;
— the conditionslaid down in thisDirective and the annexesthereto
have not been complied with by the exporting non-Member State;
— the certificate accompanying the animalsdoesnot conform to the
conditionss et out in Article 11.
3. The Member State which carried out the inspection mentioned in
(1) shall take all those measures which it deems to be necessary.1972L0462 — EN — 07.07.1981 — 006.001 — 8
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▼B
These measures may, inter alia, include:
(a) — the placing in quarantine of animals which are suspected of
being infected with or contaminated by an infectious disease;
— in the case set out in paragraph 2 fourth indent, at the request of
the exporter, the importer or their representative, keeping theanimalsunder control pending clearance of the certificate;
(b) sending back animals which cannot be admitted for movement in
accordance with paragraph 2, if there are no objectionson animalhealth grounds.
Where it is not possible to send the animals back, the competent
authority shall order them to be slaughtered and shall designatethe establishment to be used for this purpose.
(c) slaughter and destruction of all animals of the consignment in ques-
tion if the abovementioned inspection shows evidence or suspicion
of one of the epizootic diseases on the list established according to
the procedure laid down in Article 29.
4. The certificate accompanying bovine animalsand s wine on
importation must, following the animal health inspection (importinspection) state clearly whether the animals have been admitted orrefused entry.
5. When crossing Community territory to reach the Member State of
destination, the Member States shall implement the health measures
referred to in paragraph 3 (a) first indent, and paragraph 3 (c) if the
animals are infected, or suspected of being infected with or contami-nated by a contagious disease.
6. Animals which have obtained an import authorisation and whose
destination is not the Member State which carried out the importinspection laid down in paragraph 1, must be directed to the country
of destination under customs control without being unloaded.
7. Animals which have satisfied the import control prescribed in
paragraph 1 shall undergo any further inspections necessary in thecountry of destination in order to verify whether the provisions of thisdirective, including the special conditions defined in accordance withthe procedure laid down in Article 29 pursuant to Article 3, have beencomplied with.
These inspections may be carried out either at the frontier, or at any
other point designated by the competent authority of the country of
destination, or at both.
8. The exporter, importer or their representative shall be liable for
any expenditure incurred pursuant to this Article, including theslaughter or destruction of animals, without compensation from theState.
Article 13
Upon arrival in the country of destination, the animals for slaughter
shall be taken directly to a slaughterhouse and, in accordance withanimal health requirements, be slaughtered not later than three working
days after their entry into that slaughterhouse.
Without prejudice to any special conditions which may be set out in
accordance with the procedure laid down in Article 29, the competentauthority of the country of destination may, on health grounds, desig-nate the slaughterhouse to which these animals must be taken.
CHAPTER THREE
IMPORTSOFFRESHMEAT
Article 14
1. Fresh meat must come from animals which have remained in the
territory or in part of the territory of a country on the list established byimplementing Article 3 (1) for at least three months before being1972L0462 — EN — 07.07.1981 — 006.001 — 9
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slaughtered or since birth if the animals in question are less than three
monthsold.
2. Notwithstanding the provisions of Article 3 (1), the Member
States shall only authorise the importation of fresh meat coming fromnon-Member States:
(a) which, for the last 12 months have been free from those of the
following diseases to which the animals from which the meat hascome are susceptible: cattle plague, exotic foot and mouth disease,
African swine fever, contagious porcine paralysis (Teschen
disease);
(b) in which no vaccinationshave been carried out for 12 months
against the diseases mentioned under (a) to which the animals
from which the meat has come are susceptible.
Article 15
It may be decided, under the procedure set out in Article 29, that the
provisions of Article 14 (2) (a) shall apply only to a part of the territoryof a non-Member State.
In accordance with the same procedure and notwithstanding the provi-
sions of Article 14 (2) (b), imports of fresh meat may be permitted,
subject to certain conditions, from a non-Member State or part of theterritory of a non-Member State where vaccinationshave been carriedout against one or several of the diseases referred to in Article 14 (2)(a).
Article 16
Without prejudice to the provisions of Articles 14 and 15, the Member
States shall authorise fresh meat of be imported from a non-MemberState only if the meat complieswith the health requirementsadoptedin accordance with the procedure set out in Article 29 for imports►
C1to◄fresh meat from non-Member States, according to the
species of the animal.
Article 17
1. The Member States shall authorise imports of fresh meat in the
form of carcases, possibly cut in half in respect of swine, and cut inhalves or in quarters in respect of bovine animals and solipeds, only ifit is possible to reconstruct the entire carcase of each animal.
2. Such importation shall be subject to the following conditions:
fresh meat must
(a) have been obtained in a slaughterhouse mentioned on the list estab-
lished in accordance with Article 4 (1);
(b) come from an animal for slaughter which, in accordance with
Annex B, Chapter V, has undergone a post-mortem health inspec-tion carried out by a veterinary official and been deemed suitablefor slaughter in accordance with the provisions of this Directive,with a view to being exported to the Community;
(c) have been treated according to the hygiene conditionsin accor-
dance with Annex B, Chapter VI;
(d) have been inspected post mortem by an official veterinarian in
accordance with Annex B, Chapter VII, and have shown no changeexcept for traumatic lesions incurred shortly before slaughter orlocalised malformations or changes provided that it is established,if necessary by appropriate laboratory tests, that these do not render
the carcase and offal unfit for human consumption or dangerous to
human health;
(e) be accompanied by a public health certificate in accordance with
Annex B, Chapter X;
(f) have been stored after post mortem inspection under satisfactory
hygienic conditionsand in accordance with Annex B, Chapter XIIin storage plants;1972L0462 — EN — 07.07.1981 — 006.001 — 10
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(g) have been transported to the country of destination under satisfac-
tory hygienic conditions.
3. Only methyl violet may be used for stamping fresh meat with ink.
Other typesof colouring may be us ed in accordance with the procedure
laid down in Article 29.
4. When carrying out the post mortem inspection referred to in para-
graph 2 (d), the official veterinarian may be helped by assistants placed
under hisauthority.
These assistants must:(a) be appointed by the central competent authority of the exporting
country, in accordance with the provisions in force;
(b) have appropriate training;
(c) enjoy a status guaranteeing their impartiality towards those running
the establishments;
(d) have no power of decision concerning the final result of the public
health inspection.
Article 18
1. Notwithstanding Article 17 (1), the Member States shall permit
importsof:
(a) half-carcases, separated quarters or offals complying with the
conditionss et out in Article 17 (2) and (3) and coming fromslaughterhouses designated for this purpose in accordance with the
procedure laid down in Article 29;
(b) cutss maller than quartersor boned meat coming from cutting
plants inspected pursuant to Article 4 and approved for this purpose
in accordance with the procedure set out in Article 29. Such meat
shall, in addition to the conditions laid down in Article 17 (2) and(3), comply with the following conditions:
(i) have been cut and obtained, in compliance with the prescrip-
tionsof Annex B, Chapter VIII;
(ii) have been inspected by an official veterinarian, in accordance
with the provisions of Annex B, Chapter IX;
(iii) with regard to packing, comply with the prescriptions set out
in Annex B, Chapter XI;
(iv) undergo all inspections, carried out by Community veterinar-
ians, required to ensure that the abovementioned provisions
have been complied with;
(v) with regard to fresh meat of solipeds, undergo inspection by
the country of destination with a view to the imposition, ifany, of restrictions regarding its use.
2. In accordance with the procedure laid down in Article 29 and
notwithstanding Annex B point 32, the meat may be cut while warm,in which case, the following minimum conditions must be complied
with:
(a) fresh meat must be transported directly from the slaughter room to
the cutting room, which must be located in the same group ofbuildings and sufficiently near to each other since the meat to becut must be transferred in one operation from one room to the other
by meansof an extens ion of the overhead handling network from
the slaughter room, and cutting must be carried out immediately;
(b) ass oon asthe pres cribed cutting and packaging are completed, the
meat must be transported to the chilling room provided for in
Annex B, Chapter II, point 2 (a).
Article 19
Articles17 and 18 s hall not apply:(a) to fresh meat imported by authorisation of the country of destina-
tion for uses other than human consumption;1972L0462 — EN — 07.07.1981 — 006.001 — 11
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(b) to fresh meat intended for exhibition or special studies or for
analyses in so far as administrative control makes it possible toensure that this meat is not used for human consumption and
when the show is closed or when the special studies or analyses
have been carried out thismeat, with the exception of that us edduring the analysis, shall be withdrawn from Community territoryor destroyed.
In this case and in the case referred to under (a), the country of
destination shall ensure that the meat in question cannot be put to
any use other than that for which it was admitted into its territory;
(c) to fresh meat intended exclusively for the supply of international
organisations, subject to being approved according to the procedurelaid down in Article 29 and in so far as this meat comes from a
country on the list established in accordance with Article 3 (1)
and that the animal health requirementsare complied with. TheMember Statesin the territory of which the international organis a-tions in question are located shall ensure that this meat is notplaced in free movement.
Article 20
The Member Statess hall prohibit the importation of:(a) fresh meat from boars or cryptorchid pigs;
(b) fresh meat containing residues of oestrogenous or thyrostatic
substances, antibiotics, antimony, arsenic, pesticides or othersubstances which are harmful or likely to make the consumptionof fresh meat dangerous or harmful to human health in so far asthese residues are in excess of the permitted level.
Permitted levels shall be fixed by the Council, acting on a proposal
from the Commission, and may subsequently be amended in accor-dance with the procedure laid down in Article 29;
(c) fresh meat treated with ionising or ultraviolet rays, and also fresh
meat from animalswhich have been treated with tenderis ersor
other productslikely to alter their organoleptic compos ition or
nature;
(d) fresh meat to which have been added substances other than those
provided for in Article 17 (3) for the purpose of public healthstamping;
(e) fresh meat from animals which have been found to have tubercu-
losis in any form whatsoever and which were certified as havingtuberculosis following a positive tuberculin reaction;
(f) fresh meat from animals which after slaughter are found to have
tuberculosis in any form whatsoever, or to be carrying several
cysticerci live or dead, or in the case of swine, to be carrying
threadworms;
(g) fresh meat from animals slaughtered too young;(h) parts of the carcase or offal with traumatic lesions incurred shortly
before slaughter or malformations or changes referred to in Article17 (2) (d);
(i)blood;
(j) fresh meat minced or treated in a similar fashion;(k) fragments of muscular or fatty tissue and other tissues resulting
from the cutting and boning of the meat or adhering to the boneand fragments of muscular and other tissues of the head, except
the tongue.
Article 21
The method and proceduresrequired for defecting the pres ence of
threadworms in fresh meat of swine shall be laid down by the Council,acting on a proposal from the Commission.1972L0462 — EN — 07.07.1981 — 006.001 — 12
▼B
Article 22
1. Member States shall authorise fresh meat to be imported only on
presentation of an animal health certificate and a public health certifi-
cate drawn up by an official veterinarian of the exporting third country.
These certificates must:(a) be drawn up at least in one of the official languages of the country
of destination and in one of those of the country in which theimport inspections provided for in Articles 23 and 24 are carriedout;
(b) accompany the fresh meat in the original;
(c) consist of a single sheet of paper;
(d) be made out for a single recipient.
The animal health certificate must certify that the fresh meat complies
with the animal health requirementslaid down in thisDirective andwith those laid down pursuant to it with respect to the importing offresh meat from non-member countries.
2. This certificate must be in conformity with a specimen drawn up
in accordance with the procedure laid down in Article 29.
3. The public health certificate must correspond, in presentation and
content, with the specimen given in Annex C and be issued on the day
on which the fresh meat is loaded with a view to consignment to thecountry of destination.
Article 23
1. The Member States shall ensure that the fresh meat is subjected,
without delay, immediately upon arrival in Community territory, to ananimal health inspection carried out by the competent authority what-ever the customs procedure under which it was declared.
2. Without prejudice to the provisions of paragraph 3, the Member
States shall ensure that importation is prohibited when this inspectionrevealsthat:
— the meat doesnot come from a territory or part of a territory of a
non-member country included on the list drawn up in accordance
with Article 3 (1);
— the meat comesfrom a territory or part of a territory of a non-
member country from which importsare prohibited in accordance
with Articles14 and 27;
— the animal health certificate which accompaniesthe meat isnot in
conformity with the conditionslaid down purs uant to Article 22.
3. The Member States shall authorise fresh meat from one non-
member country to be transported to another non-member countryprovided that:
(a) the party concerned supplies proof that the first non-member
country towards which the meat is sent, after transit through
Community territory, undertakesunder no circums tancesto rejector to send back to the latter the meat the importation or transit ofwhich it hasauthoris ed;
(b) this transport has been previously authorised by the competent
authoritiesof the Member Statesin the territory of which the healthinspection on importation is carried out;
(c) thistrans port iscarried out, without reloading on Community terri-
tory, under the supervision of the competent authorities in vehicles
or containers sealed by the competent authorities; the only handling
authorised during this transport shall be that carried out respec-tively at the point of entry into Community territory or of exitfrom the latter for direct trans-shipment from a ship or aircraft toany other means of transport or vice versa.1972L0462 — EN — 07.07.1981 — 006.001 — 13
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4. All expenditure incurred pursuant to this Article shall be charge-
able to the consignor, the consignee or their agents, without repaymentby the State.
Article 24
1. The Member States shall ensure that each batch of fresh meat is
subjected to a public health inspection on importation and to an animal
health inspection carried out by an official veterinarian.
The Member States shall ensure that importers are obliged to give
notice at least two working days in advance to the local departmentresponsible for import inspection at the post where the fresh meat isto be submitted for inspection, specifying the amount, the nature of
the meat and the time from which the inspection may be carried out.
2. The public health inspection provided for in paragraph 1 shall be
carried out on each carcase, half carcase and quarter if importing takesplace in accordance with Article 17 (1) and by random sampling ifother pieces are imported. The purpose of this inspection shall be inparticular to check, in accordance with the provisions of paragraph 3:
(a) the public health certificate, the conformity of the fresh meat with
the stipulations on that certificate, the stamping;
(b) the state of preservation, the presence of dirt and pathogenic
agents;
(c) the presence of residues of substances referred to in Article 20;
(d) whether slaughter and cutting have been carried out in establish-
mentsapproved for that purpos e;
(e) conditionsof trans port.
3. There shall be adopted, in accordance with the procedure laid
down in Article 29, the implementing rules necessary to ensure thatthe inspections referred to in paragraph 1 are carried out in a uniformway, particularly asregardsthe application of the provis ionsof Article
20, and more particularly the methods of analysis, the frequency and
the standards for sampling.
4. The Member States shall prohibit the marketing of fresh meat
where it has been ascertained at the inspections provided for in para-graph 1 that:
— the fresh meat is not suitable for human consumption;
— the conditionslaid down in thisDirective and itsAnnexesare not
fulfilled;
— one of the certificatesreferred to in Article 22 which accompany
each of the batchesdoesnot comply with the conditionslaid downin the said Article.
5. If the fresh meat cannot be imported it must be refused entry,
unless reasons connected with animal inspection or public healthoppose this.
If it is impossible to refuse entry, the meat must be destroyed in the
territory of the Member State in which the inspection takes place.
By way of derogation from this provision and at the request of the
importer or of hisagent, the Member State carrying out the animalhealth inspection and public health inspection may authorise its entryfor use other than for human consumption, to the extent that there isno danger for humansor for animalsand that the meat isfrom a
country included on the list drawn up in accordance with the provisions
of Article 3 (1) and that importation isnot prohibited in accordancewith Article 28. Thismeat may not leave the territory of that MemberState, which must check its destination.
6. In all cases after the inspections referred to in paragraph 1 the
certificates must clearly indicate the destination of the meat.1972L0462 — EN — 07.07.1981 — 006.001 — 14
▼B
Article 25
1. The fresh meat in each batch, which has been authorised for
movement in the Community by a Member State on the basis of the
inspections referred to in Article 24 (1) must, before it is sent to the
country of destination, be accompanied by a certificate corresponding,in presentation and content, with the specimen given in Annex D.
Thiscertificate mus t:(a) be drawn up by the competent veterinarian at the inspection post or
at the place of storage;
(b) be issued on the day of loading for consignment of the fresh meat
to the country of destination;
(c) be drawn up at least in the language of the latter country;
(d) accompany the batch of fresh meat in the original.
Article 26
All the expenditure incurred by the application of Articles24 and 25,
and in particular the cost of inspecting the fresh meat, storage costs andpossibly the cost of destroying the meat shall be chargeable to theconsignor, the consignee or their agent, without repayment by theState.
CHAPTER FOUR
COMMONPROVISIONS
Article 27
1. The Member Statess hall draw up and communicate to the
Commission lists of:
(a) the frontier posts for the importation of bovine animals and swine,
(b) the inspection posts for the importing of fresh meat.
These frontier and inspection posts must be approved in accordance
with the procedure laid down in Article 29.
2. For the frontier posts referred to in paragraph 1 (a) to be
approved their agents must in particular have at their disposal the
equipment necessary to carry out the inspections referred to in Article
12 (1), and that necessary for disinfection, disposal of waste food andlitter, dung, urine and all other refuse.
3. For the inspection posts referred to in paragraph 1 (b) to be
approved, their agents must have at their disposal at least:
(a) inspection rooms large enough to enable inspections to be carried
out in the normal way;
(b) adequate chilling and refrigerating rooms;
(c) an adequate thawing room;
(d) a laboratory.
4. Responsibility for the inspections shall be assumed by an official
veterinarian. The latter may be helped in carrying out purely routinetasks by assistants specially trained for the purpose.
Detailed rules governing this assistance shall be adopted in accordance
with the procedure laid down in Article 29.
5. Veterinary expertss hall check that the equipment at the approved
frontier and inspection posts complies with the conditions of this
Article and that the inspections are carried out in accordance with thisDirective.
These experts must be nationals of a Member State other than the
Member State in which the post to be checked is located.
The conditionsof application of thisparagraph, and in particular the
appointment of the veterinary expertsand the checking procedures1972L0462 — EN — 07.07.1981 — 006.001 — 15
▼B
shall be determined in accordance with the procedure laid down in
Article 29.
6. All the expenditure incurred by the application of paragraph 5,
first subparagraph, shall be borne by the Community.
Article 28
1. Without prejudice to the provisions of Article 6, if a contagious
animal disease which might endanger the health of the livestock of
one of the Member Statesbreaksout or s preadsin a non-membercountry or if any other reason connected with veterinary inspectionjustifies it, the Member State concerned shall prohibit the importationof animalsof the s pecieswhich are the object of thisDirective whetherimported directly or indirectly through another Member State, either
from the whole of the non-member country or from part of the territory
of the latter.
2. Without prejudice to the provisions of Article 14, if in a non-
member country included on the list drawn up in accordance withArticle 3 (1) a contagious animal disease breaks out or spreads which
can be carried by fresh meat and endanger public health or the health
of the livestock in one of the Member States, or if any other reasonconnected with veterinary inspection justifies it, the Member Stateconcerned shall prohibit the importation of that meat whether importeddirectly or indirectly through another Member State, either from the
whole of the non-member country or from part of the territory of the
latter.
3. Measures taken by the Member States under paragraphs 1 and 2,
and the repeal of such measures must be communicated immediately tothe other Member States and the Commission together with the reasons
therefore.
The Standing Veterinary Committee shall meet as soon as possible
after thiscommunication and s hall decide, in accordance with theprocedure laid down in Article 30, whether these measures should beamended, in particular in order to coordinate them with measures
adopted by other Member States, or repealed.
If the situation envisaged in paragraphs 1 and 2 arises and if it appears
necessary that other Member States also apply the measures takenunder those paragraphs, amended, where necessary, in accordance
with the preceding subparagraph, appropriate measures shall be
adopted under the procedure laid down in Article 30.
4. Resumption of importation from the non-member country
concerned shall be authorised in accordance with the same procedure.
Article 29
1. Where the procedure laid down in thisArticle isto be us ed,
matterss hall without delay be referred by the Chairman, either on hisown initiative or at the request of a Member State, to the StandingVeterinary Committee (hereinafter called ‘Committee’) set up by theCouncil Decision of 15 October 1968.
2. Within the Committee the votesof Member Statess hall be
weighted asprovided in Article 148 (2) of the Treaty. The Chairmanshall not vote.
3. The representative of the Commission shall submit a draft of the
measures to be adopted. The Committee shall deliver its opinion on
such measures within two days. Opinions shall be delivered by amajority of ►
A1forty-five ◄votes.
4. The Commission shall adopt the measures and shall apply them
immediately where they are in accordance with the opinion of the
Committee. If they are not in accordance with the opinion of theCommittee or if no opinion is delivered, the Commission shall withoutdelay submit to the Council the measures to be adopted.
The Council shall adopt the measures by a qualified majority.1972L0462 — EN — 07.07.1981 — 006.001 — 16
▼B
If, within three monthsfrom the date on which the propos al was
submitted to it, the Council has not adopted any measures, theCommission shall adopt the proposed measures and apply them imme-
diately, save where the Council has decided by a simple majority
against those measures.
Article 30
1. Where the procedure laid down in thisArticle isto be us ed,
matterss hall without delay be referred by the Chairman, either on hisown initiative or at the request of a Member State, to the StandingVeterinary Committee (hereinafter called the ‘Committee’) set up bythe Council Decision of 15 October 1968.
2. Within the Committee the votesof the Member Statess hall be
weighted asprovided in Article 148 (2) of the Treaty. The Chairman
shall not vote
3. The representative of the Commission shall submit a draft of the
measures to be adopted. The Committee shall deliver its opinion on
such measures within two days. Opinions shall be delivered by amajority of ►
A1forty-five ◄votes.
4. The Commission shall adopt the measures and shall apply them
immediately where they are in accordance with the opinion of theCommittee. Where they are not in accordance with the opinion of theCommittee or if no opinion is delivered, the Commission shall without
delay submit to the Council a proposal regarding the measures to be
adopted. The Council shall adopt the measures by a qualified majority.
If, within fifteen days of the date on which the proposal was submitted
to it, the Council has not adopted any measures, the Commission shalladopt the proposed measures and apply them immediately, save wherethe Council has decided by a simple majority against those measures.
Article 32
1. The Member States shall bring into force the laws, regulations
and administrative provisions necessary to comply with this Directive
and itsAnnexes :
(a) not later than 1 October 1973 asregardsthe provis ionsof Article
23 (1) and (3) (a), (b) and (c);
(b) not later than 1 January 1976 as regards all the other provisions,
except those which make provisions for a Community procedure.
2. They shall comply with provisions involving a Community proce-
dure laid down by the Directive not later than 1 January 1977.
However a minimum of two years must pass between the adoption of
the measures adopted under these provisions and the date mentioned
above.
3. On the date laid down in paragraph 2, Articles4 and 11 of the
Council Directive of 26 June 1964, on animal health problems
affecting intra-Community trade in bovine animalsand s wine, andArticle 9 of the Council Directive of 26 June 1964, on health problemsaffecting intra-Community trade in fresh meat, shall be revoked.
Article 33
When applying Articles8 and 16, the conditionslaid down in accor-
dance with the procedure of Article 29 for importseffected by certainMember States must be at least as strict as those which the sameMember Statesapply in the framework of intra-Community trade.1972L0462 — EN — 07.07.1981 — 006.001 — 17
▼M5
▼B
▼M4
▼B
Article 34
This Directive shall not affect the rights and obligations resulting from
animal health Agreementsconcluded between one or more Member
Statesand one or more non-Member Statesbefore the date on which
thisDirective isadopted.
To the extent that these Agreements are not compatible with this Direc-
tive, the Member State or States concerned shall avail themselves of allappropriate meansto remove the incompatibilitiesnoted.
Article 35
This Directive is addressed to the Member States.1972L0462 — EN — 07.07.1981 — 006.001 — 18
▼B
ANNEX A
CHAPTER I
TUBERCULOSIS-FREEBOVINEHERD
A bovine herd is considered to be officially tuberculosis-free if:(a) all the animals are free from clinical signs of tuberculosis;
(b) all the animals over six weeks old have reacted negatively to at least two
officially intradermal tuberculin tests, the first one six months after comple-
tion of disinfection of the herd, the second one six months later and the
remainder at one-yearly intervals. Where, in a non-member country all of
whose bovine herds are subject to official operations to combat tuberculosis,
the percentage of bovine herdsinfected with tuberculos isisnot more than
1% during two successive supervisory periods separated by an interval of
one year; that interval may be increased to two years. If the percentage of
infected bovine herds is not more than 0·2% during two successive supervi-
sory periods separated by an interval of two years; that interval may be
increased to three years;
(c) no bovine animal hasbeen introduced without a certificate from an official
veterinarian showing that the animal comes from an officially tuberculosis-
free bovine herd and, in the case of animals over six weeks old, that it has
reacted negatively to an official intradermal tuberculin test;
(i) Intradermal tuberculin testing shall not, however, be required in third
countriesin which the percentage of holdingscontaining bovine animals
infected with tuberculosis is less than 0·2% and where a certificate from
the official veterinarian indicatesthat the animal:
1. isproperly identified,
2. comes from an officially tuberculosis-free bovine herd within that
non-member country,
3. hasnot during trans portation come into contact with bovine animals
which do not come from officially tuberculosis-free bovine herds.
(ii) The certificate provided for in (i) need not be required in a non-member
country where for not less than four years:
— at least 99·80% of the bovine herds have been officially recognised
as being tuberculosis-free, and where
— herds which are not officially tuberculosis-free have been under offi-
cial supervision, the transfer of bovine animals from those herds
being prohibited except when they are taken under official supervi-
sion for slaughter.
CHAPTER II
BRUCELLOSIS-FREE SWINE ANDBRUCELLOSIS-FREE BOVINE
ANDSWINEHERDS
A.Bovineherds
1. A bovine herd is considered to be officially brucellosis-free if:
(a) it containsno bovine animalswhich have been vaccinated agains t
brucellosis, save females which have been vaccinated at least three years
previously;
(b) all the bovine animals have been free from clinical signs of brucellosis
for at least six months;
(c) all the bovine animalsover twelve monthsold:
(i) have shown a brucella count lower than 30 IU of agglutination per
millilitre when given two official sero-agglutination tests at intervals
of at least three months and at most twelve months; the first sero-
agglutination test may be replaced by three ring-tests carried out at
three-monthly intervals provided, however, that the second sero-
agglutination test is carried out not less than six weeks after the
third ring-test;
(ii) are checked annually to establish that brucellosis is not present by
three ring-tests carried out at intervals of at least three months and
one sero-agglutination test carried out not less than six weeks after
the second ring-test. If ring-tests cannot be made, two sero-aggluti-
nation tests shall be carried out each year at an interval of at least
three months and not more than six months. Where, in a non-
member country all of whose bovine herds are subject to official
operations to combat brucellosis, the percentage of bovine herds1972L0462 — EN — 07.07.1981 — 006.001 — 19
▼B
infected isnot more than 1%, it will be s ufficient to carry out each
year two ring-tests at an interval of at least three months or, if they
cannot be made, one sero-agglutination test;
(d) no bovine animal hasbeen introduced without a certificate from an offi-
cial veterinarian showing that the animal comes from an officially
brucellosis-free bovine herd and, in the case of animals over twelve
months old, that it has shown a brucella count of less than 30 IU of
agglutination per millilitrewhen given an official sero-agglutination test;
(i) sero-agglutination testing need not, however, be required in ►C1a
third country ◄where the percentage of bovine herdsinfected with
brucellosis has not exceeded 0·2% for at least two years and where a
certificate from an official veterinarian indicatesthat the animal:
1. isproperly identified;
2. comes from an officially brucellosis-free bovine herd within that
non-member country;
3. hasnot during trans portation come into contact with bovine
animals which do not come from officially brucellosis-free
bovine herds;
(ii) the certificate provided for in (i) need not be required in a non-
member country where for not less than four years:
— at least 99·80% of the bovine herds have been officially recog-
nised as being brucellosis-free, and where
— herds which are not officially brucellosis-free have been under
official supervision, the transfer of bovine animals from those
herdsbeing prohibited except when they are taken under official
supervision for slaughter.
2. A bovine herd is considered to be brucellosis-free if:
(a) it containsno male bovine animalswhich have been vaccinated agains t
brucellosis;
(b) all or some of the female bovine animals have been vaccinated at not
more than six months old with live Buck 19 vaccine or other vaccines
approved under the procedure laid down in Article 29;
(c) all the bovine animals satisfy the conditions laid down in 1 (b) and (c), it
being understood that the bovine animals which are under thirty months
old may show a brucella count equal to or higher than 30 IU of aggluti-
nation per millilitre but lower than 80 IU of agglutination per millilitre
provided they show, when the complement fixation reaction is tested:
— a count lower than 30 EEC units, in the case of females vaccinated
less than twelve months previously,
— a count lower than 20 EEC units in all other cases;
(d) no bovine animal hasbeen introduced without a certificate from an offi-
cial veterinarian showing either that the conditions laid down in 1 (d)
apply to it or that it comesfrom a bovine herd recognis ed asbrucel-
losis-free and, in that case, if it is over twelve months old, that it has
shown in the thirty days before it was taken into the herd a count lower
than 30 IU of agglutination per millilitre and a negative complement
fixation reaction. All these examinations must be carried out under offi-
cial supervision.
However, if the bovine animal concerned hasbeen vaccinated and is
under thirty monthsold, it may s how a brucella count equal to or higher
than 30 IU of agglutination per millilitre but less than 80 IU per milli-
litre, provided it shows, when the complement fixation reaction is tested:
— a count lower than 30 EEC units, in the case of a female vaccinated
less than twelve months previously,
— a count lower than 20 EEC unitsafter the twelfth month following
vaccination.
B.Swineandswineherds
1. A swine is considered to be brucellosis-free if:
(a) it shows no clinical signs of that disease;
(b) weighing more than 25 kg, it shows during official serological tests
carried out simultaneously:
(i) a brucella count lower than 30 IU of agglutination per millilitre
when given a sero-agglutination test;
(ii) a negative result when given a complement fixation reaction test.1972L0462 — EN — 07.07.1981 — 006.001 — 20
▼B
2. A swine herd is considered to be brucellosis-free if:
(a) all the swine have been free from clinical signs of the disease for at least
one year;
(b) bovine animalskept at the s ame time on the holding belong to an offi-
cially brucellosis-free or brucellosis-free herd.1972L0462 — EN — 07.07.1981 — 006.001 — 21
▼B
ANNEX B
CHAPTER I
CONDITIONSFORTHEAPPROVALOFSLAUGHTERHOUSES
1. Slaughterhouses must have at least:
(a) adequate lairage or climate permitting, waiting-pensfor lodging the
animals; these pens must at least be built on hard, impermeable ground
and must be equipped for the disinfecting, watering and feeding of the
animals and have a suitable drainage system for draining off liquids
towardsdrainsfitted with trapsand gratings ;
(b) slaughter rooms large enough for work to be carried out satisfactorily;
if pigs and other types of animals are to be slaughtered in the same
slaughter room, a special place for slaughtering pigs must be provided;
however, such special places shall not be compulsory if the slaughter
of pigsand that of other animalstake 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 5 metres or by a partition of at least
3 metreshigh;
(c) a room for emptying and cleansing stomachs and intestines;(d) rooms for dressing guts and tripe if ►
C1the work is ◄carried out in
the slaughterhouse;
(e) separate rooms for the storage of fat and for the storage of hides, horns,
hooves and pigs' bristles in the event of these not being removed from
the slaughterhouse ►C1on the day of slaughter ◄;
(f) locked premises or, climate permitting, pens for the accommodation of
sick or suspect animals; locked premises reserved for the slaughter of
such animals, the storage of detained meat and the storage of seized
meat.
The rooms and pens reserved for the accommodation of sick or suspect
animals, together with those places reserved for the killing of these
animals, are not compulsory in those establishments where the rules
of a non-member country forbid the killing of these animals;
(g) sufficiently large chilling or refrigerating rooms;(h) an adequately equipped lockable room for the exclusive use of the
veterinary service; a room suitably equipped for carrying out a trichino-
scopic test when such test is compulsory;
(i) changing rooms, wash basins, showers and flush lavatories; the latter
shall not open directly on to the work rooms; the wash basins must
have hot and cold running water, materials for cleansing and disin-
fecting the hands and disposable hand towels; the wash basins must
be near the lavatories;
(j) facilitiesenabling the veterinary ins pectionsprovided for in thisDirec-
tive to be carried out efficiently at any time;
(k) means of controlling access to and exit from the slaughter house;(l) an adequate separation between the contaminated and the clean parts of
the building so as to protect the latter from all pollution and especially
from odoursand dus t;
(m) in the roomsreferred to in (b), (c), (d), (e), (f), (g) and (i):
— waterproof flooring which is easy to clean and disinfect, rot-proof
and fitted up in such a way so as to facilitate the draining of water;
the channeling of the water towardsdrainsfitted with trapsand
gratingsmus t take place under cover;
— smooth walls with light, coloured washable coating or paint up to a
height of at least 3 metres, with rounded angles and corners;
(n) adequate ventilation and steam extraction in rooms where work on
meat isdone;
(o) in the same rooms, adequate natural or artificial lighting which does
not distort colours;
(p) an adequate supply, under pressure, of drinking water only; however,
non-drinking water may be used in exceptional cases for steam produc-
tion, provided that the pipes installed for this purpose do not permitthis water to be used for other purposes; in addition, the use of non-
drinking water may be authorised in exceptional cases for cooling
refrigeration equipment. In such cases, non-drinking water pipes must
be clearly differentiated from those carrying drinking water and must
not pass through rooms containing fresh meat;1972L0462 — EN — 07.07.1981 — 006.001 — 22
▼B
(q) an adequate supply of hot drinking water;
(r) a waste water disposal system which meets hygiene requirements;(s) in the work rooms, adequate equipment for cleansing and disinfecting
hands and tools; such equipment must be as near as possible to the
work stations; taps must not be hand operable; these facilities must
have hot and cold running water; cleaning and disinfecting products
and disposable hand towels; for cleaning and disinfecting products
and disposable hand towels; for cleaning instruments the temperature
of the water must be not less than 82 ºC;
(t) equipment such that, after stunning, dressing can be carried out as far
as possible on the suspended animal; where flaying is carried out on
metal cradles, these must be of non-corrodible materials and high
enough for the carcase not to touch the floor;
(u) an overhead system of rails for the later handling of the meat;
(v) proper equipment for protection against pests such as insects, rodents,
etc.;
(w) instruments and working equipment in particular paunch tanks of non-
corrodible material and easy to cleanse and disinfect;
(x) a place specially equipped for dung;(y) a place and adequate equipment for cleansing and disinfecting vehicles;
these are not compulsory if provisions exist requiring vehicles to be
cleansed and disinfected by public firms; if road vehicles are involved
the firms must be situated near the slaughterhouse.
CHAPTER II
CONDITIONSFORTHEAPPROVALOFCUTTINGPLANTS
2. Cutting plants must have at least:
(a) a chilling room large enough for preservation of fresh meat;
(b) a room for cutting and boning and for the packaging operations
provided for in paragraph 46;
(c) a room for the packaging operationsprovided for in paragraph 45 and
for meat consignment;
(d) an adequately equipped lockable room for the exclusive use of the
veterinary service;
(e) a room suitably equipped for carrying out a trichinoscopic test, where
such test is carried out in the cutting plant;
(f) changing rooms, wash basins, showers and flush lavatories; the latter
shall not open directly on to the work rooms; the wash basins must
have hot and cold running water, materialsfor cleaning and dis in-
fecting the hand and disposable hand towels; the wash basins must be
near the lavatories;
(g) special air- and water-tight non-corrodible containers with lids and
fasteners to prevent unauthorised persons from removing things from
them, for meat or meat offal derived from cutting and not intended
for human consumption, or a lockable room for such meat and offal if
they are in large enough quantities to necessitate this or if they are not
removed or destroyed at the end of each working day;
(h) in the roomsprovided for under (a) and (b):
— waterproof flooring which is easy to clean and disinfect, rot-proof,
and fitted up in such a way so as to facilitate the draining of water;
the channeling of the water towardsdrainsfitted with trapsand
gratingsmus t take place under cover;
— smooth walls with light-coloured washable coating or paint up to a
height of at least 2 metres, with rounded angles and corners;
(i) cooling equipment in the roomsprovided for under (a) and (b) to keep
meat at an internal temperature of not more than + 7 ºC;
(j) a thermometer or telethermometer recorder in the cutting room;(k) facilities enabling the inspection and veterinary supervision operations
prescribed by this Directive to be carried out efficiently at any time;
(l) adequate ventilation in roomswhere work on meat isundertaken;
(m) in roomswhere work on meat isundertaken, natural or artificial
lighting which does not distort colours;
(n) an adequate supply, under pressure, of drinking water only; however,
non-drinking water may be used in exceptional cases for steam produc-
tion, provided that the pipes installed for this purpose do not allow this1972L0462 — EN — 07.07.1981 — 006.001 — 23
▼B
water to be used for other purposes; in addition, non-drinking water
may be used in exceptional cases for cooling refrigeration equipment.
Non-drinking water pipes must be clearly differentiated from those
carrying drinking water and must not pass through rooms containing
fresh meat;
(o) an adequate supply of hot drinking water;
(p) a waste water disposal which meets hygiene requirements;(q) in roomswhere work on meat isundertaken; adequate equipment for
cleaning and disinfecting hands and tools which must be as near as
possible to the work stations. Taps must not be hand operable. These
facilities must have hot and cold running water, cleaning and disin-
fecting products and disposable hand towels. For cleaning instruments;
the water must have a temperature of not less than 82 ºC;
(r) equipment meeting hygiene requirementsfor handling fres h meat and
storing meat containers in such a way that neither the meat or the
containerscome into direct contact with the ground;
(s) proper equipment for protection against such pests as insects, rodents,
etc.;
(t) instruments and working equipment such as cutting tables, tables with
detachable cutting surfaces, containers, conveyor belts and saws of
non-corrodible material not liable to taint meat and easy to clean and
disinfect. The use of wood is forbidden.
CHAPTER III
CONDITIONS FOR THE APPROVAL OF COLD STORES LOCATED
OUTSIDETHESLAUGHTERHOUSESANDTHECUTTINGPLANTS
3. Cold stores located outside the slaughterhouses and the cutting plants must
have at least:
(a) sufficiently large refrigerating rooms, easy to clean and disinfect, in
which fresh meat can be stored so as to maintain the temperatures
provided for under item 48.
These premises must in no way connect with premises where food-
stuffs other than fresh meat are stored.
Refrigeration equipment installed in the ceiling must include a drainage
system, well insulated and linked directly to the waste water pipes.
The refrigeration equipment installed in the flooring must be placed in
troughs with an independent waste disposal system or linked directly to
the plant's own system.
(b) special lockable rooms for the storage of fresh meat seized or in
consignment;
(c) an adequately equipped lockable room for the exclusive use of the
veterinary service;
(d) a place and adequate facilities for cleaning and disinfecting vehicles.
This place and these facilities are not required where provisions already
exist stipulating that the vehicles are to be cleaned and disinfected at
public centres. The latter must be situated near the establishment if
road vehiclesare involved;
(e) in the roomsreferred to under (a) and (b):
— waterproof flooring which is easy to cleanse and disinfect, rot
proof, slightly sloping and having a suitable drainage system for
draining off liquidsto drainsfitted with trapsand gratings , and
protected from the atmosphere;
— smooth walls with light, coloured, washable coating or paint up to a
height of at least 3 metres, or to ceiling height with rounded angles
and corners;
— doorsin hard wearing material and, if of wood, with a covering on
both sides, or painted. The panels of these doors must be shock-
resistant and so constructed as not to convey any harmful substance
to the meat they must be completely free from cracks;
— floors, walls and ceilings and pipes insulated with materials which
are rot proof, waterproof and odourless;
(f) suitable equipment for obtaining and maintaining the temperatures laid
down under item 48;
(g) in the refrigerating rooms, rust resistant fittings designed to avoid the
fresh meat coming into contact with the ground or the walls, when it
is being transported or stored;1972L0462 — EN — 07.07.1981 — 006.001 — 24
▼B
(h) an adequate supply, under pressure, of drinking water only; however,
non-drinking water may be used in exceptional cases for steam produc-
tion, provided that the pipes installed for this purpose do not allow this
water to be used for other purposes; in addition, non-drinking water
may be used in exceptional cases for cooling refrigeration equipment.
Where this is the case, non-drinking water pipes must be clearly distin-
guished from drinking water pipes and should not pass through rooms
containing the fresh meat;
(i) a waste water disposal system which meets hygiene requirements;
(j) proper equipment for protection against pests such as insects, rodents,
etc.;
(k) adequate lighting, natural or artificial which does not distort colours;
(l) adequate ventilation;
(m) adequate equipment for cleaning and disinfecting hands and tools
which must be as near as possible to the storage rooms; taps must not
be hand operable; these facilities must have hot and cold running
water, cleaning and disinfecting products and disposable hand towels.
For cleaning instruments, the water must have a temperature of not
less than 82 ºC;
(n) changing rooms, wash basins, showers and flush lavatories; the wash
basins must have hot and cold running water, materials for cleaning
and disinfecting the hands and disposable hand towels; the wash basins
must be near the lavatories;
(o) a thermometer or telethermometer recorder in each storage room;
CHAPTER IV
HYGIENE OF THE STAFF, PREMISES ANDEQUIPMENT IN THE
ESTABLISHMENTS
4. Absolute cleanliness shall be required of staff, premises and equipment:
(a) Staff must in particular wear clean working clothes and headgear with,
where necessary, a neck shield. Staff engaged in slaughtering animals or
working on or handling meat shall 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 shall be forbidden in work
rooms and store rooms.
(b) No animal may enter the establishments except, in the case of slaughter-
houses, animals for slaughtering, and with reference to the precincts of
these slaughterhouses, animals necessary for their operation. Rodents,
insects and other vermin must be systematically destroyed.
(c) Equipment and instruments used for working on fresh meat shall be
kept clean and in a good state of repair. They shall be carefully
cleansed and disinfected several times during the working day, at the
end of the day'swork and before being re-us ed when they have been
contaminated, particularly by ►C1disease◄germs.
5. Premises, instruments and working equipment must not be used for
purposes other than working on fresh meat. Instruments for fresh meat
cutting must be used solely for this purpose.
6. Fresh meat and meat containers shall not come into direct contact with the
ground.
7. The use of detergents, disinfectants and pesticides must not affect the health
of the fresh meat.
8. Drinking water must be used for all purposes; however, non-drinking 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. In addition, non-drinking water may be used in exceptional casesfor cooling refrigeration equipment. Non-drinking water pipesmus t be
clearly distinguished from pipes used for drinking water and must not pass
through work rooms or rooms used for storing fresh meat.
9. The spreading of sawdust or any other similar substance on the floor of the
working and storage rooms for fresh meat shall be prohibited.
10. Cutting shall be carried out in such a way as to avoid any contamination of
fresh meat.1972L0462 — EN — 07.07.1981 — 006.001 — 25
▼B
11. Splinters of bone and clots of blood shall be removed. Fresh meat obtained
from cutting and not intended for human consumption shall be collected up
in the containersreferred to in 2 (g) asit iscut.
11. During the slaughtering, cutting, working, and other handling processes of
the fresh meat, persons likely to contaminate the meat shall be denied
access, in particular persons:
(a) suffering from or suspected of suffering from typhoid fever, paratyphus
A and B, infectious enteritis (salmonellosis), dysentry, infectious hepa-
titis, scarlet fever or carriers of agents of these diseases;
(b) suffering from or suspected suffering from contagious tuberculosis;(c) suffering from or suspected of suffering from a contagious skin disease;
(d) exercising at the same time an activity which might cause microbes to
be transmitted to fresh meat;
(e) wearing a bandage on the hands, except for a ►
C1waterproof
dressing ◄protecting a non-infected finger wound;
12. A medical certificate shall be required from any person working on fresh
meat. It shall attest that there is no impediment to such employment; it shall
be renewed annually and each time the official veterinarian so requests; it
shall be kept at the disposal of the latter.
CHAPTER V
ANTEMORTEMHEALTHINSPECTION
13. Animals must undergo ante mortem inspection on the day of their arrival at
the slaughterhouse. The inspection must be repeated immediately before
slaughter if the animal has been in the lairage for more than twenty-four
hours.
14. The official veterinarian must make the ante mortem inspection in accor-
dance with professional rules and under suitable lighting.
15. The inspection must determine:
(a) whether the animals are suffering from a disease which can be trans-
mitted to humans and animals or whether they show symptoms or are
in a general condition such as to indicate that the disease may occur;
(b) whether they show symptoms of a disease or a disorder of their general
condition;
(c) whether they are tired or agitated.
16. Animalsmay not be s laughtered for importation into the Community of
fresh meat:
(a) which show any of the conditions listed in paragraph 15 (a) and (b);
(b) which have not been rested for an adequate period of time which, for
tired or agitated animals, must not be less than twenty-four hours;
(c) in which any form of tuberculosis has been found or which react posi-
tively to tuberculin and are thus found to be suffering from tuberculosis.
CHAPTER VI
SLAUGHTERANDCUTTINGHYGIENE
17. Slaughter animals brought into slaughter premises must be slaughtered
immediately.
18. Bleeding must be complete; blood intended for human consumption must be
collected in absolutely clean containers. It must not be stirred by hand and
only with instruments which meet hygiene requirements.
19. Immediate and complete skinning shall be compulsory, except for pigs.
When not skinned, pigs shall have their bristles removed immediately.
20. Evisceration must be carried out immediately and completed not later than
half an hour after bleeding. The lungs, heart, liver, 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 recognised as belonging to a given carcase; thisshall also apply to the head, tongue, digestive tract and any other part of the
animal required for inspection. The abovementioned parts must remain near
the carcase until the inspection is complete. For all species the kidneys must
remain attached to the carcase by their natural connections but be removed
from their fatty covering.1972L0462 — EN — 07.07.1981 — 006.001 — 26
▼B
21. Cleansing of meat by wiping with a cloth, and inflation, are prohibited.
However, inflation of an organ may be authorised when this is required by
a religiousrite, provided that the organ isnot exported to the Community.
22. Carcases of solipeds, pigs more than four weeks old and bovine animals
more than three months old must be submitted for inspection split length-
wise into half carcases down the spinal column. In the case of pigs and
solipeds, the head shall also be split lengthwise. If the inspection so neces-
sitates the official veterinarian may require any carcase to be split
lengthwise.
23. Cutting up the carcase or removal or treatment or any part of the slaugh-
tered animal before the inspection has been completed is prohibited.
24. Detained or seized meat, stomachs, intestines, hides, skins, horns, hooves
and pig bristles must be removed as soon as possible to special premises.
CHAPTER VII
POSTMORTEMHEALTHINSPECTION
25. All parts of the animal, including blood, must be inspected immediately
after slaughter.
26. The post mortem inspection must include:
(a) visual inspection of the slaughtered animal;
(b) palpation of certain organs, in particular the lungs, liver, spleen, uterus,
udder and tongue;
(c) incisions of organs and of lymph nodes;
If during the visual inspection on palpation of certain organs it is shown
that the animal has lesions likely to cause contamination of the
carcases, equipment, staff or work premises, these organs must not be
incised on the slaughterhouse premises;
(d) investigation of anomalies in consistency, colour, smell and, where
appropriate, taste;
(e) where necessary, laboratory tests involving in particular research on the
substances listed in Article 20 (b), (c) and (d).
27. The official veterinarian must examine, in particular:
(a) the colour of the blood, its coagulation properties and the possible
presence of foreign bodies in the blood;
(b) the head, throat, retro-pharyngeal submaxillary and parotid lymph
nodes(Lnn. retropharyngiales , mandibularesand parotidei) and the
tonsils, the tongue having been freed to permit a detailed inspection
of the mouth and the fauces. The tonsils must be removed after inspec-
tion;
(c) the lungs, trachea, oesophagus, bronchial and mediastinal lymph nodes
(Lnn. bifurcationes, eparteriales and mediastinales), the trachea and the
main branchesof the bronchi having been opened lengthwis e and the
lungs having been incised in their last third, perpendicular to their
main axes;
(d) the pericardium and the heart, the latter being incised lengthwise so as
to open the ventriclesand to cut through the interventricular s eptum;
(e) the diaphragm;(f) the liver, gall-bladder and bile ductsand the hepatic and pancreatic
lymph nodes(Lnn. portales );
(g) the gastro-intestinal tract, the mesentery, the gastric and mesenteric
lymph nodes (Lnn. gastrici mesenterici, craniales and caudales);
(h) the spleen;(i) the kidneysand their lymph nodes(Lnn. renales ) and the bladder;(j) the pleura and peritoneum;(k) the genital organs; in cows the uterus shall be opened by lengthwise
incision;
(l) the udder and its lymph nodes (Lnn. supramammarii); in cows, the
udder shall be opened by a long, deep incision as far as the lactiferous
sinuses;
(m) the umbilical region and joints of young animals; in case of doubt, the
umbilical region must be incised and the joints opened.
The lymph nodes referred to above must be systematically freed and sliced
as thinly as possible along their main axes.1972L0462 — EN — 07.07.1981 — 006.001 — 27
▼B
In case of doubt the following lymph nodes must also be incised in the
same way: superficial cervical, prescapular (Lnn. cervales superficiales),
axillaries (Lnn. axillares proprii et primae costae), substernal (Lnn. sternales
craniales), deep cervical (Lnn. cervicales profundi), costocervical (Lnn.
costocervicales), popliteal (Lnn. poplitei), precrural (Lnn. subiliaci),
ischiatic (Lnn. ischiatici), iliac and sublumbar (Lnn. iliaci et lumbales).
In sheep and goats, the opening of the heart and incision of the lymph nodes
of the head must only be carried out in case of doubt.
28. In addition, the official veterinarian must systematically carry out:
A. An investigation for cysticercosis:
(a) in bovine animalsover s ix weeksold, ►C1 ◄of:
— the tongue, of which the musculature must be incised lengthwise
on the lower surface, without damaging the organ excessively;
— the oesophagus, which must be freed from the trachea;
— the heart, which, in addition to the incision provided for in para-
graph 27 (d), must be split from two opposite ►C1pointsfrom
the auriclesto the apex;
— the external and internal masseters ◄, which shall be incised
along two planesparallel to the ►C1mandible ◄from its
lower edge to its upper muscular insertion;
— the diaphragm, the muscular part of which must be freed from
the serous part;
— the muscular surfaces of the carcase which are directly visible;
(b) in swine, ►C1 ◄of the directly visible muscular
surfaces, in particular at the level of the thigh muscles, the abdom-
inal wall, the psoas muscles freed from fatty tissue, the pillars of the
diaphragm, the intercostal muscles, the heart, tongue, and larynx.
B. An investigation for distomatosis in bovine animals, sheep and goats by
means of incisions on the gastric surface of the liver to examine the bile
ducts and by means of a deep incision at the base of the Spiegel lobe.
C. An investigation for glanders in solipeds by means of careful 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.
CHAPTER VIII
REQUIREMENTSFORFRESHMEATINTENDEDFORCUTTING
29. Cutting into pieces smaller than half-carcases and quarters or boning shall
only be allowed in cutting plants.
30. The owner of the plant or his agent shall facilitate operations for super-
vising the plant, in particular any handling which is considered necessary,
and shall place the necessary facilities at the disposal of the supervisory
service; in particular, he must be able on request to make known to the offi-
cial veterinarian responsible for supervision the origin of fresh meat brought
into hiscutting plant.
31. Fresh meat which does not fulfil the conditions of this Directive may be
placed in approved cutting plantsonly on condition that it iss tored there
in special places; it must be cut up in other places or at other times than
fresh meat which fulfils those conditions. The official veterinarian must at
all times have free access to cold stores and all work rooms in order to
ensure strict observance of the abovementioned provisions.
32. Fresh meat intended for cutting must as soon as it is brought in, be placed
in the cutting plant and, until used, in the room provided for in paragraph 2
(a); a constant temperature of not more than + 7 ºC must be ensured in that
room for carcases and cuts thereof.
33. Fresh meat must be brought into the rooms referred to in paragraph 2 (b)
progressively as required. As soon as the prescribed cutting and packaging
are completed, the meat must be transported to the chilling room provided
for in paragraph 2 (a).
34. During cutting the temperature of the building must not exceed + 10 ºC.35. During cutting, boning and packaging asreferred to in paragraphs45 and
46, the fresh meat must be kept at an internal temperature of not more
than + 7 ºC. At the time of cutting, the pH of the meat must not exceed
6·1: this examination must be made on the large dorsal muscle at the thir-
teenth rib.1972L0462 — EN — 07.07.1981 — 006.001 — 28
▼B
36. Cleansing of fresh meat by wiping with a cloth, and inflation, are prohib-
ited. However, inflation of an organ may be authorised when this is
required by a religiousrite provided that the inflated organ iswithdrawn
from human consumption.
CHAPTER IX
HEALTHCONTROLOFFRESHCUTMEAT
37. Cutting plants shall be supervised by an official veterinarian. The latter
must be notified in good time before the cutting of fresh meat intended for
intra-Community trade.
38. Supervision by the official veterinarian shall include the following tasks:
— supervision of the entry register for fresh meat and the exit register for
cut meat;
— health inspection of fresh meat held in the cutting plant and intended for
►C1importation into the Community ◄;
— health inspection of fresh meat intended for intra-Community trade,
prior to cutting and when it leavesthe cutting plant;
— the drafting and issuing of the documents certifying that there has been
supervision of the cut meat provided for in paragraph 44 and Article 22;
— supervision of the cleanliness of the buildings, facilities and instruments
provided for in Chapter IV, and of staff hygiene;
— all sampling necessary for laboratory tests to detect, for example, the
presence of harmful germs, additives or other unauthorized chemical
substances. The results of such tests shall be recorded in a register;
— any other supervision which the veterinarian considers necessary for
ensuring observance of the provisions of the Directive.
CHAPTER X
HEALTHMARKING
39. Health marking must be carried out under the responsibility of the official
veterinarian. For this purpose, he shall keep and maintain:
(a) the instruments intended for meat health marking which he may hand
over to the assistant staff only at the time of marking and for the length
of time required for thispurpos e;
(b) the labelsmentioned in paragraph 44 when thes e have already been
marked with the stamp provided for in this Chapter. These labels shall
be given to the assistant staff at the time when they must be affixed and
in the required number.
40. The health mark must be an oval mark 6·5 cm wide by 4·5 cm high. The
following information must appear on the mark in perfectly legible charac-
ters:
— on the upper part, the name of the exporting country in capitalsor, if
appropriate, the set of initials approved for that country under the Inter-
national Convention on Motor Vehicle Registration;
— in the centre, the veterinary approval number of the slaughterhouse.
The lettersmus t be 0·8 cm high and the figures1 cm high.
The seal may include an indication of the official veterinariar, who carried
out the health inspection of the fresh meat.
41. Carcases shall be marked in ink or hot-branded with a stamp in accordance
with paragraph 40:
— those weighing more than 60 kg must be stamped on each half-carcase,
in the following places at least: external surface of the thigh, loins, back,
breast, shoulder and pleura;
— other carcases must be stamped in at least four places, on the shoulders
and on the external surfaces of the thighs.
42. Livers must be hot-branded with a stamp in accordance with paragraph 40.
Heads, tongues, hearts and lungs must be marked with ink or hot-branded
with a stamp in accordance with paragraph 40.
However, in the case of pigs, sheep and goats aged under three months,
stamping of tongues and hearts shall not be compulsory.
43. Cuts, other than fat, subcutaneous fat, tails, ears and feet obtained in the
cutting plants from properly marked carcases must, where they do not bear
a stamp, be marked in ink or hot-branded with a stamp in accordance with1972L0462 — EN — 07.07.1981 — 006.001 — 29
▼B
the requirementsof 40 and including the veterinary approval number of the
cutting plant instead of that of the slaughterhouse.
Cutsof s olid outer pig fat and belly from which the rind isremoved may be
grouped into lotscontaining up to five cuts ; each lot and each piece, if this
is separate, must be sealed under official supervision and be provided with a
label which meetsthe requirementsof paragraph 44.
Marking may also be effected by means of an oval stamp seal. This stamp
seal to be fixed on each cut must not be reusable, must be made of strong
materials and must meet all hygiene requirements. The following must
appear on the stamp seal in perfectly legible characters:
— on the upper part, the name of the exporting third country in capitals, or
the initialsof the exporting third Country asapproved under the Interna-
tional Convention on Motor Vehicle Registration;
— in the centre, the veterinary approval number of the cutting plant.
Lettersand figuresmus t be 0·2 cm in height.The stamp seal may also include an indication of the official veterinarian
who carried out the health inspection of the meat.
44. Packagings must have a clearly visible label on which there is a clearly
legible mark reproducing one of the marksprovided for in paragraphs40
and 43. This label must be affixed in such a way that it is torn when the
package is opened. The label shall also show a serial number.
CHAPTER XI
PACKAGINGOFFRESHCUTMEAT
45. (a) Packaging (for example packing cases, paper-board boxes) shall fulfill
all rulesof hygiene, in particular:
— they must not alter the organoleptic nature of fresh meat;
— they must not be capable of transmitting substance harmful to
human health to fresh meat;
— they must be sufficiently solid to ensure effective protection of fresh
meat during transportation and handling.
(b) Packagings must not be reused for fresh meat unless they are made of
non-corrodible materials, which are easy to clean and have been
previously cleaned and disinfected.
46. Where necessary, when fresh cut meat or offal is wrapped in packaging, for
example sheet plastic, which comes into direct contact with it, 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, fresh cut meat
must in all cases be provided with a protective packaging unless it is trans-
ported hanging up.
Such packagings must be transparent and colourless, and must also fulfil the
conditions of paragraph 45 (a); they may not be used the second time for
wrapping fresh meat.
47. The packagingsreferred to in paragraphs45 and 46 may contain only fres h
cut meat belonging to the same animal species.
CHAPTER XII
STORAGE
48. Fresh meat intended for ►
C1importation into the Community ◄must be
chilled immediately after the post mortem inspection and kept at a constant
temperature of not more than + 7 ºC for carcases and cuts and + 3 ºC for
offal.
CHAPTER XIII
TRANSPORT
49. Fresh meat must be transported in vehicles so designed and equipped that
the temperaturess pecified in paragraph 48 and the identity of the meat are
maintained throughout the transportation.
50. Vehicles or containers intended for transporting such meat must meet the
following requirements:
(a) their inside surfaces or any other part which may come into contact
with fresh meat must be of non-corrodible material which cannot affect1972L0462 — EN — 07.07.1981 — 006.001 — 30
▼B
the organoleptic character of fresh meat or render it harmful to human
health; these surfaces must be smooth and easy to cleanse and disinfect;
(b) they must be provided with efficient devices for protecting fresh meat
against insects and dust and be watertight to prevent drainage of liquids;
(c) for transporting carcases, half-carcases or quarters, they must be
equipped with non-corrodible fittingsfor hanging fres h meat fixed at
such a height that the meat cannot touch the floor; this provision shall
not apply to frozen meat in hygienic packing.
51. Vehicles or containers intended for transporting fresh meat may in no case
be used for transporting live animals or any product likely to affect or
contaminate fresh meat.
52. No other product may be transported at the same time as fresh meat in the
same vehicle or container. In addition, stomachs may not be transported
therein unless scalded and heads and feet unless they are skinned or scalded
and depilated.
53. Fresh meat may not be transported in a vehicle or container that is unclean
or hasnot been dis infected.
54. Carcases, half-carcases and quarters, excluding frozen meat packed in
accordance with hygiene requirements, must always be hung up for trans-
portation. Other cuts and offal must be hung or placed on supports if not
packed or contained in non-corrodible containers. Such supports, packagings
or containers must meet hygiene requirements and those of this Directive.
The viscera must always be transported in strong waterproof and grease-
proof packaging which may only be re-used after cleansing and disinfection.
55. The official veterinarian must ensure before consignment that transport
vehiclesor containersand loading conditionsmeet the hygiene requirements
of thisChapter.1972L0462 — EN — 07.07.1981 — 006.001 — 31
▼B
ANNEX C
►(1) (2) (3) (4)C11972L0462 — EN — 07.07.1981 — 006.001 — 32
▼B
ANNEX D
1972L0462 — EN — 07.07.1981 — 006.001 — 33