1977L0099—EN—20.07.1992—012.001—1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COUNCILDIRECTIVE
of21December 1976
onhealthproblemsaffectingintra-Communitytradeinmeatproducts
(77/99/EEC)
(OJL26,31.1.1977,p.85)
Amendedby:
OfficialJournal
No page date
►M1CouncilDirective80/214/EECof22January1980 L47 3 21.2.1980
►M2CouncilDirective81/476/EECof24June1981 L186 20 8.7.1981
►M3CouncilDirective85/327/EECof12June1985 L168 49 28.6.1985
►M4CouncilDirective85/328/EECof20June1985 L168 50 28.6.1985
►M5CouncilDirective85/586/EECof20December1985 L372 44 31.12.1985
►M6CouncilRegulation(EEC)No3768/85of20December1985 L362 8 31.12.1985
►M7CouncilRegulation(EEC)No3805/87of15December1987 L357 1 19.12.1987
►M8CouncilDirective88/658/EECof14December1988 L382 15 31.12.1988
►M9CouncilDirective89/227/EECof21March1989 L93 25 6.4.1989
►M10CouncilDirective89/662/EECof11December1989 L395 13 30.12.1989
►M11CouncilDirective92/45/EECof16June1992 L268 35 14.9.1992
Amendedby:
►A1ActofAccessionofGreece L291 17 19.11.1979
Correctedby:
►C1Corrigendum,OJL68,15.3.1977,p.35(77/99/EEC)
►C2Corrigendum,OJL76,24.3.1977,p.26(77/99/EEC)
►C3Corrigendum,OJL44,20.2.1990,p.34(88/658/EEC)
▼B
COUNCILDIRECTIVE
of21December 1976
on health problems affecting intra-Community trade in meat
products
(77/99/EEC)
THECOUNCILOFTHEEUROPEANCOMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,andinparticularArticles43and100thereof,
HavingregardtotheproposalfromtheCommission,HavingregardtotheopinionoftheEuropeanParliament(
1),
Whereas, since the establishment of the common organization of the
markets, meat products may move freely within the Community;
whereas, however, intra-Community trade in these products is curbed
by the existence of different health requirements in this sector in thevarious Member States; whereas, in order to remove such disparities,it is necessary to substitute common provisions for these nationalrequirements;
Whereas, in order to guarantee the quality of the products in question
fromthehealthpointofview,itisnecessarytouse,intheirmanufac-
ture,onlythatfreshmeatobtainedinaccordance withtheCommunitystandardslaiddowninCouncilDirective64/433/EECof26June1964on health problems affecting intra-Community trade in fresh meat(
2),
as last amended by Directive 75/379/EEC(3), Council Directive 71/
118/EEC of 15 February 1971 on health problems affecting trade in
fresh poultrymeat(4), as last amended by Directive 75/379/EEC, and
also Council Directive 72/462/EEC of 12 December 1972 on healthandveterinaryinspectionproblemsuponimportationofbovineanimalsand swine and fresh meat from third countries(
5), as last amended by
Directive 75/379/EEC; whereas meat products must be manufactured,
storedandtrasnportedinconditionsofferingeveryguaranteeasregards
health; whereas the need for manufacturing and processing establish-ments to obtain approval is likely to facilitate supervision ofcompliance with these conditions; whereas provision should be madefor a procedure intended to settle any disputes which may arisebetween Member States as to the justification of the approval of a
manufacturingestablishment;
Whereas,moreover,Communitycontrolarrangements shouldbeintro-
duced to ensure that the standards laid down in this Directive areapplied uniformly in all Member States; whereas provision should bemade for the procedure for such controls to be determined accordingto a Community procedure within the Standing Veterinary Committee
setupbytheCouncilDecisionof15October1968(
6);
Whereas provision should be made for the possibility of derogating
fromcertain provisions of this Directive in respect of certain m eatproducts which contain other foodstuffs and which contain a minimalpercentage of meat; whereas these derogations should be madeaccording to a Community procedure within the Standing VeterinaryCommittee;
Whereas,asregardsintra-Communitytrade,theissueofahealthcerti-
ficate drafted by the competent authority is considered to be the best
wayofassuringthecompetentauthoritiesofthecountryofdestinationthat a consignment of meat products complies with this Directive;1977L0099—EN—20.07.1992—012.001—2
(1) OJNoC114,11.11.1971,p.40.
(2) OJNo121,29.7.1964,p.2012/64.
(3) OJNoL172,3.7.1975,p.17.
(4) OJNoL55,8.3.1971,p.23.
(5) OJNoL302,31.12.1972,p.28.
(6) OJNoL255,18.10.1968,p.23.
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whereas this certificate must accompany the consignment of these
productstotheplaceofdestination;
Whereas Member States must have the right to prohibit the introduc-
tion into their territory of meat products from another Member State
which prove unfit for human consumption or do not comply withCommunityhealthprovisions;
Whereas, in such cases, the consignor should, at his own request or
upon request of his representative, be allowed to have the meatproductsreturnedtohimunlesstherearehealthreasonstothecontrary;
Whereas, in case of prohibition or restriction, the reasons therefor
shouldbemadeknowntotheconsignororhisrepresentativeandalso,incertaincases,tothecompetentauthoritiesoftheexportingcountry;
Whereas,intheeventofadisputebetweenhimselfandtheauthorities
oftheMemberStateofdestinationastothejustificationforprohibitionorrestriction,theconsignorshouldbeenabledtoobtaintheopinionof
anexpert;
Whereas, in order to facilitate the implementation of the proposed
measures,aprocedureshouldbeprovidedforclosecooperationbetwenthe Member States and the Commission in the Standing VeterinaryCommittee,
HASADOPTEDTHISDIRECTIVE:
Article 1
This Directive lays down health requirements for meat products
intendedforintra-Communitytrade.
Without prejudice to prohibitory measures to be taken pursuant to
Directive 80/215/EEC(1), this Directive shall not apply to meat
products:
(a) formingpartoftravellers'personalluggage,onconditionthatthey
arenotsubsequentlyusedforcommercialpurposes;
(b) sentassmallpackagestoprivatepersons,insofarasnocommer-
cialoperationisinvolved;
(c) intended for consumption by the crew and passengers on board
means of transport operating commercially between MemberStates.
Article 2
ForthepurposesofthisDirectivethefollowingdefinitionsshallapply:(a) Meat products: products prepared fromor with m eat which has
undergone treatment such that the cut surface shows that the
productnolongerhasthecharacteristicsoffreshmeat.
However,thefollowingshallnotberegardedasameatproduct:
(i) meat which has undergone only cold treatment; such meat
shallremainsubjecttotherulesinDirective64/433/EEC;
(ii) products not covered by the definition in the first subpara-
graph;suchproductsshallbesubjecttoCouncilDirective88/657/EECof14December1988layingdowntherequirementsfor the production of, and trade in, minced meat, meat in
pieces of less than 100 grams and meat preparations and
amending Directives 64/433/EEC, 71/118/EEC and 72/462/EEC(
2).1977L0099—EN—20.07.1992—012.001—3
(1) OJNoL47,21.2.1980,p.4.
(2) Seepage3ofthisOfficialJournal.▼M8
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Inaddition,thefollowingarenotcoveredbythisDirective:
(i) meat extracts, meat consommé and stock, meat sauces and
similarproductsnotcontainingfragmentsofmeat;
(ii) whole, broken or crushed bones, meat peptones, animal
gelatin, meat powder, pork-rind powder, blood plasma, dried
blood, dried blood plasma, cellular proteins, bone extracts
andsimilarproducts;
(iii) fatsmelteddownfromanimaltissues;
(iv) stomachs, bladders and intestines, cleaned and bleached,
saltedordried,
(b) (i) meat:meatasdefinedin:
— Article1ofDirective64/433/EEC,
— Article1ofDirective71/118/EEC,
— Article1ofDirective72/461/EEC,
— Article2ofDirective72/462/EEC,— Article2ofDirective88/657/EEC;
(ii) freshmeat:freshmeatasdefinedinArticle1ofDirectives64/
433/EEC, 71/118/EEC and 72/461/EEC and in Article 2 of
Directive 72/462/EEC and also meat satisfying the require-mentssetoutinArticle3ofDirective88/657/EEC;
(c) meatpreparations:preparationssatisfyingtherequirementssetout
inArticle3ofDirective88/657/EEC;
(d) treatment: the treatment of fresh meat, whether or not combined
with other foodstuffs, by heating, salting, curing or drying, or acombinationoftheseprocesses;
— Article 2 (1) (d) of Council Directive 92/45/EEC(
1), and
meetingtherequirementsofArticles3and5;
(e) heating:useofdryordampheat;
(f) salting:useofsalt;
(g) curing:distributionofcuringsaltsthroughouttheproduct;
(h) maturing: complete treatment of salted meat, applied under
climatic conditions which, in the course of a slow and gradualreductionofhumidity,arecapableofgeneratingnaturalfermenta-
tion or enzymatic processes, involving changes over a period of
time which give the product typical organoleptic characteristicsandensureitspreservationandwholesomenessatnormalambienttemperature;
(i) drying:naturalorartificalreductionofthewatercontent;
(j) prepared meals: wrappedmeat productscorrespondingtoculinary
preparations, cooked or pre-cooked, with no preservatives addedforthepurposesofpreservation;
(k) exporting country: the Member State from which meat products
aresenttoanotherMemberState;
(l) country of destination: the Member State to which meat products
aresentfromanotherMemberState;
(m) consignment:aquantityofameatproductwhichiscoveredbythe
samehealthcertificate;
(n) wrapping:theprotection ofmeat productsbytheuseofaninitial
wrapping or initial container in direct contact with the productconcernedaswellastheinitialwrapperorinitialcontaineritself;
(o) packaging: the placing of one or more wrapped or unwrapped
meatproductsinacontainer,aswellasthecontaineritself;
(p) hermetically-sealed container: container intended to protect the
contents against the entry of micro-organisms during and afterheatprocessingandwhichisimpermeabletoair.1977L0099—EN—20.07.1992—012.001—4
(1) OJNoL268,14.9.1992,p.35.▼M11
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Article 3
1. Each Member State shall ensure that only meat products
complying with the following general conditions — without prejudice
totheconditionslaiddowninparagraph3—aresentfromitsterritory
totheterritoryofanotherMemberState:
(1) they shall have been prepared in an establishment approved and
inspectedinaccordancewithArticle7;
(2) they shall have been prepared, stored and transported in accor-
dance with Annex A and if they are stored in a cold-storage
plantseparatefromtheestablishment,thisplantmustbeapprovedand inspected in accordance with Article 8 of Directive 64/433/EEC;
(3) theyshallhavebeenpreparedfrom:
(a) freshmeatasdefinedinArticle2(b)(ii).Thisfreshmeatmay
originate:
(i) in accordance with Directives 64/433/EEC and 71/118/
EEC, in the Member State in which the preparation is
carriedoutorinanyotherMemberState.Pigmeatrecog-
nizedastrichinousmaynotbeusedtomanufacturemeatproducts;
(ii) inaccordance withArticle 5a ofDirective 72/461/EEC,
in the Member State in which the preparation is carriedout;
(iii) in accordance with Directive 72/462/EEC, in a third
country, being imported either directly or by way ofanotherMemberState;
(iv) in accordance with Article 15 of Directive 71/118/EEC,
inathirdcountryinsofaras:
— products obtained fromthis m eat fulfil the require-
mentssetoutinthisDirective,
— these products do not bear the health marking laid
downinAnnexA,ChapterVI,
— intra-Community trade in these products remains
subject to the national provisions of each MemberState;
(b) meatreferredtoinArticle5(a)ofDirective64/433/EEC;
(4) theyshallhavebeenpreparedfromfreshmeatcomplyingwiththe
conditionsofAnnexA,ChapterIII;
(5) theyshall,inaccordance withAnnexA,ChapterIV,haveunder-
goneaninspectioncarriedoutbythecompetentauthorityand,inthe case of hermetically-sealed containers, carried out in accor-dance with rules to be drawn up under the procedure laid downinArticle18bynotlaterthan31March1990;
(6) theyshallmeettherequirementslaiddowninArticle4;
(7) wherewrappingandpackagingtakesplace,theymustbewrapped
andpackagedinaccordancewithAnnexA,ChapterV;
(8) they shall bear a health marking in accordance with Annex A,
ChapterVI;
(9) they shall, in accordance with Annex A,Chapter VII,be accom-
panied by a health certificate during transport to the country of
destination. This obligation shall not apply to meat products inhermetically sealed containers and having undergone a treatmentsuch as referred to in Annex B, Chapter II, point 1 (a), firstindent,ifthehealthmarkisindelibly markedonthecontainer inaccordance with the provisions to be drawn up under the proce-
durelaiddowninArticle18;
(10) they shall be stored and transported to the country of destination
undersatisfactoryhealthconditionsinaccordance withAnnexA,ChapterVIII.1977L0099—EN—20.07.1992—012.001—5
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2. Meatproductsmaynothavebeensubjectedtoionizingradiation
unlessthisisjustifiedonmedicalgroundsandunlesssuchprocedureisclearlyindicatedontheproductandonthehealthcertificate.
3. Member States shall ensure that, in addition to the general
requirementslaiddowninparagraphs1and2,meatproductsmeetthefollowingconditions:
(a) they shall have been prepared byheating, curing or drying, which
process may be combined with smoking or maturing, possiblyunder specific microclimatic conditions, and associated, in parti-cular,withcertaincuringagentswithinthemeaningofArticle13.Theymayalsobeassociatedwithotherfoodstuffsandcondiments;
(b) theymayhavebeenobtainedfromameatproductorfromameat
preparation.
Article 4
Forinspectionpurposes,theproducershallensurethatthepackagingof
meat products, which cannot be stored at ambient temperatures and
meat preparations, bear a clear and legible indication of the tempera-
ture at which the products must be transported and stored, and theminimumdurabilitydate.
Article 5
Articles 3 and 4 shall not apply to meat products which are imported
withtheauthorization ofthecountryofdestinationforusesotherthanhuman consumption; in this case, the country of destination shallensure that these products are used only for the purposes for whichtheyweredispatchedtothatcountry.
Article 6
Member States shall ensure that intra-Community trade in prepared
meals is governed by the provisions laid down for meat products andthatsuchmealsalsomeettherequirementssetoutinAnnexB,Chapter
III.
Article 7
1. EachMemberStateshalldrawupalistofitsapprovedestablish-
ments,eachofthemhavingaveterinaryapprovalnumber.Itshallsend
thislisttotheotherMemberStatesandtotheCommission.
AMemberStateshallnotapproveanestablishment unlessitcomplies
with this Directive. The Member State shall withdraw its approval iftheconditionsforapprovalceasetobefulfilled.
If a check has been made in accordance with Article 8, the Member
State concerned shall take account of the conclusions resulting fromthat check. The other Member States and the Commission shall beinformedintheeventofapprovalbeingwithdrawn.
2. The inspection and supervision of approved establishments shall
becarriedoutbythecompetentauthority.
Thecompetentauthoritymustatalltimeshavefreeaccesstoallparts
of establishments for the purpose of ensuring that this Directive is
beingcompliedwith.
Article 8
The provisions of Article 9 of Directive 64/433/EEC shall apply
mutatis mutandis totheestablishmentsreferredtoinArticle7.1977L0099—EN—20.07.1992—012.001—6
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Article 9
By way of derogation fromthe conditions stipulated in Article 3, it
maybedecided,inaccordancewiththeprocedurelaiddowninArticle
18, that some provisions of this Directive shall not apply to certainproducts which contain other foodstuffs and only a small percentageofmeat,meatproductormeatpreparation.
Theseexceptionsshallrelateonlyto:
(a) the conditions for approval of establishments as laid down in
AnnexA,ChapterIandinAnnexB,ChapterI;
(b) theinspectionrequirementsdescribedinAnnexA,ChapterIV;
(c) therequirementsforahealthmarkingandhealthcertificateaslaid
downinparagraphs8and9ofArticle3(1).
Whenconsidering whethertoallowexceptions suchasthoseprovided
for under this Article, both the nature and the composition of theproductshallbetakenintoaccount.
Notwithstanding the provisions of this Article, Member States shall
ensure that all meat products intended for intra-Community trade arewholesome products prepared from fresh meat, meat products orproductscoveredbyDirective88/657/EEC.
Article 10
The Council shall, acting by a qualified majority on a proposal from
theCommissiontobesubmittedby1July1990,adopttherulesapplic-abletotheproductsreferredtoinArticle2(a),thirdsubparagraph.
Article 11
Member States shall ensure that the meat products undergo checks to
be carried out by the establishments referred to in Article 7 and withperiodic inspection by the official department, in order to ensure thattheproductscomplywiththerequirementslaiddowninthisDirective.
Article 13
Pendingcompilation,inthecontextofCommunitylegislationonaddi-
tives,ofthelistoffoodstuffstowhichtheadditivesauthorizedforusemay be added and establishment of the conditions under which they
may be added and, where appropriate, a limit on the technological
purpose of their use, the national rules and the bilateral arrangementsexistingonthedateonwhichthisDirectiveisbroughtintoapplicationrestrictingtheuseofadditivesintheproductscoveredbythisDirectiveshall remain applicable, with due regard for the general provisions of
the Treaty, provided that they apply without distinction to domestic
productionandtotrade.
Untilthatprovisionallistisdrawnup,thenationalrulesandthebilat-
eral arrangements governing the use of additives for the productsreferred to in this Directive shall remain in force, in compliance with
thegeneralprovisionsoftheTreatyandtheCommunityrulesinforce
inthefieldofadditives.
Article 14
The Annexes shall be amended by the Council acting by a qualified
majorityonaproposalfromtheCommission.
Article 15
The Council shall, acting on a proposal from the Commission, take
before 1 January 1991 a decision on the incorporation into meatproducts of starch or proteins of animal or vegetable origin and themaximumpermissiblepercentagesfromatechnologicalviewpoint.1977L0099—EN—20.07.1992—012.001—7
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Until such decision is taken, national rules restricting the use of the
abovementioned substances and the bilateral arrangements in force onthedateofnotificationofthisDirectiveandconcerningsuchincorpora-
tionshallremain applicable incompliancewiththegeneral provisions
of the Treaty and, in particular, in so far as they apply without anydistinction being made between national products and importedproductsandwithoutprejudice toanyinitiatives tobeembarkeduponunderaCommunityprocedurewithaviewtotheirapproximation.
MemberStateswhichauthorizethesaidincorporationshallensurethat
details ofsuchincorporation andthe incorporatedproducts referred toin the first subparagraph are entered on the label in accordance withDirective79/112/EEC.
Member States which authorize the incorporation of proteins of vege-
table origin as a meat substitute shall ensure that the label does notcontain anyindication that could cause the consumer tothink that themeatproducthasbeenproducedeitherfromorwithmeat.
Article 17
1. PendingtheimplementationofCommunityprovisionsconcerning
imports of poultrymeat products from third countries, Member States
shallapplytosuchimportsprovisionswhichshallnotbemorefavour-ablethanthosegoverningintra-Communitytrade.
2. The health certificate which accompanies the meat product on
import,andtheformandnatureofthehealthmarkwhichthisproductorpreparationshallbear,shallcorrespondtoamodeltobedeterminedinaccordancewiththeArticle18procedure.
Article 18
1. Where the procedure laid down in this Article is to be used, the
matter shall be referred without delay to the Standing VeterinaryCommittee (hereinafter referred to as ‘the Committee’), set up by theCouncil Decision of 15 October 1968, by the chairman, either on hisowninitiativeorattherequestofaMemberState.
2. Within the Committee, the votes of the Member States shall be
weighted as provided in Article 148 (2) of the Treaty. The chairmanshallnotvote.
3. The Commission representative shall submit a draft of the
measures to be adopted. The Committee shall deliver its opinion onthe measures within a period to be determined by the chairman inkeeping with the urgency of the question submitted for examination.Opinionsshallbedeliveredbyamajorityof ►
M6fifty-four ◄votes.
4. The Commission shall adopt the measures and shall implement
them immediately, where they are in accordance with the opinion ofthe Committee. Where they are notin accordance with the opinion ofthe Committee or if no opinion is delivered, the Commission shallwithoutdelay submittothe Council aproposal onthe measures tobe
adopted.TheCouncilshalladoptthemeasuresbyaqualifiedmajority.
IftheCouncilhasnotadoptedanymeasureswithinthreemonthsfrom
the date on which the proposal was submitted to it, the Commissionshall adopt the proposed measures and apply them immediately save
wheretheCouncilhasdecidedagainstthembyasimplemajority.
Article 19
1. Where the procedure laid down in this Article is to be used, the
matter shall be referred without delay to the Committee by the1977L0099—EN—20.07.1992—012.001—8
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chairman, either on his own initiative or at the request of a Member
State.
2. Within the Committee, the votes of the Member States shall be
weighted as provided in Article 148 (2) of the Treaty. The chairman
shallnotvote.
3. The Commission representative shall submit a draft of the
measures to be adopted. The Committee shall deliver its opinion onsuch measures within two days. Opinions shall be delivered by amajorityof ►
M6fifty-four ◄votes.
4. The Commission shall adopt the measures and shall apply them
immediately where they are in accordance with the opinion of the
Committee. Where they are notin accordance with the opinion of the
Committeeorifnoopinionisdelivered,theCommissionshallwithoutdelaysubmittotheCouncilaproposalonthemeasurestobeadopted.TheCouncilshalladoptthemeasuresbyaqualifiedmajority.
If the Council has not adopted any measures within 15 days from the
date onwhichthe proposalwassubmitted toit, the Commission shall
adopt the proposed measures and shall apply them immediately save
wheretheCouncilhasdecidedagainstthembyasimplemajority.
Article 20
ActingonaCommissionproposaltobesubmittedbefore1July1977,
theCouncilshalladoptbefore31December1977theprovisionsdeter-mining who shall be empowered to carry out the supervision andinspectionsprovidedforinparagraph6ofArticle3(1)andofArticles4(3)and6(2)andinAnnexA,ChaptersII,IV,V,VIIandVIII.
Article 22
The Member States shall bring into force the laws, regulations and
administrativeprovisionsnecessaryforthemtocomplywiththisDirec-tiveon1July1979.
Article 23
ThisDirectiveisaddressedtotheMemberStates.
Article 24
TheRuleslaiddowninDirective89/662/EEC(1)concerningveterinary
checks applicable in intra-Community trade, with a view to thecompletion of the internal market, shall apply in particular to checksat origin, to the organization of and follow-up to the checks to becarried out by the Member State of destination, and to the protectivemeasurestobeimplemented.1977L0099—EN—20.07.1992—012.001—9
(1) OJNoL395,30.12.1989,p.13.▼M2
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ANNEXA
CHAPTERI
GENERALCONDITIONSFORAPPROVALOFESTABLISHMENTS
WithoutprejudicetothespecialconditionslaiddowninAnnexB,establish-
mentsshallhaveatleast:
1. in rooms where fresh meat or meat products are produced, worked on or
storedandwheremeatpreparationsarestored:
(a) waterproof flooring which is easy to clean and disinfect, rotproof and
laid in such a way to facilitate the draining of water; the water must
be channelled towards drains fitted with gratings and traps to prevent
odours.
However,establishmentsshallhave:— inthoseroomsinwhichchilledorrefrigeratedmeat,meatprepara-
tions,ormeatproductsarestored,waterproofflooringwhichiseasy
tocleananddisinfect,rotproofandlaidinsuchawayastofacilitate
thedrainingofwater,
— in those rooms in which deep-frozen meat, meat products or meat
preparationsarestored,waterproofandrotproofflooring;
(b) smooth, durable, impermeable walls, with a light-coloured, washable
coatinguptoaheightofatleasttwometresanduptoatleaststorage
height in chilling or refrigeration rooms and in stores. Wall to floor
junctions must be rounded or similarly finished except in the rooms
referredtoinAnnexB,ChapterI,1(a)and(b);
(c) doors in material that does not deteriorate and, if of wood, with a
smoothandimpermeablecoveringonbothsides;
(d) insulationmaterialswhicharerotproofandodourless;(e) adequate ventilation and if necessary good extraction of steamand
water-vapour;
(f) adequatenaturalorartificiallighthingwhichdoesnotdistortcolours;(g) aclean andeasilycleaned ceiling or,failing that,aroofcovering with
aninteriorsurfacewhichfulfilstheseconditions;
2. asnearaspossibletotheworkstations:
(a) asufficientnumberoffacilitiesforcleaninganddisinfectinghandsand
forcleaning toolswithhotwater.Tapsmustnotbehandorarmoper-
able.Forwashinghands,thesefacilitiesmusthavehotandcoldrunning
water or water premixed to a suitable temperature, cleaning and disin-
fectingproductsandhandtowelswhichcanbeusedonceonly;
(b) facilities for disinfecting tools, with water supplied at not less than
82ºC.
Facilities for cleaning and disinfecting tools are not required when such
cleaning is effected by a machine situated in a room separate from the
workstations;
3. appropriate arrangements for protection against pests such as insects and
rodents;
4. (a) instruments and working equipment such as cutting tables, tables with
detachable cutting surfaces, containers, conveyor belts and saws, made
of corrosion-resistant material, not liable to taint meat, meat products
and meat preparations and easy to clean and disinfect. The use of
woodisforbidden;
(b) corrosion-resistantfittingsandequipmentmeetinghygienerequirements
for:
— handlingmeat,meatproductsandmeatpreparations,
— settingdownmeat,meatproductsormeatpreparationcontainersin
suchawaythatthemeat, themeat products,themeat preparations
andthecontainersdonotcomeintocontactwiththefloororwalls;
(c) facilities for the hygienic handling and protection of meat or meat
productsandmeatpreparationsduringloadingandunloading;
(d) specialwatertight,corrosion-resistantcontainers,withlidsandfasteners
to prevent unauthorized persons from removing things from them, in
which to put meat, meat products or meat preparations not intended
for human consumption, or a lockable room for such meat or meat
products or meat preparations if the quantities are large enough to
necessitate this or if they are not removed or destroyed at the end of1977L0099—EN—20.07.1992—012.001—10
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eachworkingday;wheresuchmeat,meatproductsorproductsreferred
tobyDirective88/657/EECareremovedthroughconduits,theseshould
besoconstructedandinstalledastoavoidanyriskofcontaminationof
freshmeat,meatproductsormeatpreparations;
5. a refrigeration plant to keep the internal temperature of the meat, or meat
products or products referred to by Directive 88/657/EEC at the levels
requiredbyDirectives64/433/EECand71/118/EECandbythisDirective.
Thisplantshall include asystemfordraining offcondensedwater without
any possibility of contamination of the meat, meat products or meat
preparations;
6. plant for the exclusive supply under pressure of a sufficient quantity of
potablewaterwithinthemeaningofDirective80/778/EEC;however,asan
exception, authorization can be given for the plant supplying non-potable
water to be used for steamproduction, fire-fighting and the cooling of
refrigeration equipment, providing that the pipes installed for this purpose
preclude the use of this water for other purposes and present no risk of
contamination of meat, meat products and meat preparations. Non-potable
waterpipesshallbeclearlydistinguishedfromthoseusedforpotablewater;
7. plantprovidinganadequatesupplyofhotpotablewaterwithinthemeaning
ofDirective80/778/EEC;
8. awastewaterdisposalsystemwhichmeetshygienerequirements;9. anadequately equippedlockable roomfortheexclusive useofthecompe-
tent authority or, in the case of storage premises located apart from the
establishment approved for the production of meat products or meat
preparations,aproperlyequippedareaforitsuse;
10. facilitiesenablingtheinspectionoperationsprovidedforintheDirectiveto
becarriedoutefficientlyatanytime;
11. an appropriate number of changing rooms with smooth, waterproof wash-
able walls and floors, wash basins, showers and flush lavatories which
fulfilallconditionsofhygiene.Lavatoriesmustnotopendirectlyontothe
work rooms. The wash basins must have hot and cold running water or
water premixed toasuitable temperature, materials forcleaning and disin-
fecting the hands and hand towels for useonce only. The wash basin taps
must not be hand or arm operable. There must be a sufficient number of
suchwashbasinsnearthelavatories;
12. aplaceandadequatefacilitiesforcleaninganddisinfectingmeansoftrans-
port. This place and these facilities are not, however, compulsory if
provisionsexistrequiringthatmeansoftransportbecleanedanddisinfected
atofficiallyauthorizedfacilities.
CHAPTERII
HYGIENE OF STAFF, CLEANLINESS OF PREMISES, EQUIPMENT
ANDINSTRUMENTSINESTABLISHMENTS
13. Absolutecleanlinessshallberequiredofstaff,premisesandequipment:
(a) staff shall in particular wear clean working clothes and headgear and,
where necessary, a neck shield. Staff engaged in working on or hand-
ling meat, meat productsormeat preparations shall washanddisinfect
theirhandsseveraltimesduringtheworkingdayandeachtimeworkis
resumed. Persons who have been in contact with infected meat shall
immediately wash their hands and arms carefully with hot water and
then disinfect them. Smoking is forbidden in work rooms and store
rooms;
(b) no animal may enter the establishments. Rodents, insects and other
verminintheestablishmentsshallbesystematicallydestroyed;
(c) equipment and implements used for working on fresh meat, meat
productsandmeat preparationsshall bekept clean andinagoodstate
ofrepair.Theyshallbecarefullycleaned anddisinfected severaltimes
duringtheworkingday,attheendoftheday'sworkandbefore being
re-usedwhentheyhavebeensoiled.
Continuousproductionmachinesshallatleastbecleanedwhenworkis
finishedorintheeventofdoubtabouttheircleanliness;
14. work-rooms and working instruments and equipment shall not be used for
purposes other than work on fresh meat, meat products and meat prepara-
tions.
However, they may be used for the preparation of other foodstuffs either
simultaneously or at different times after authorization by the competent1977L0099—EN—20.07.1992—012.001—11
▼M8
authority, provided that all appropriate measures are taken to prevent
contaminationoftheproductscoveredbythisDirectiveoradversechanges
inthem;
15. fresh meat, meat products and meat preparations, their ingredients and
containersshallnot:
— comeintodirectcontactwiththeground,
— be left or handled in conditions which might contaminate or damage
them.
Careshallbetakentoensurethatthereisnocontactbetweenrawmaterials
andfinishedproducts;
16. potablewatershallbeusedforallpurposes;
17. thespreadingofsawdustoranyothersimilarsubstanceonthefloorofthe
workroomsandstorageroomsisprohibited;
18. detergents,disinfectantsandsimilarsubstancesshallbeusedinsuchaway
that equipment, working instruments, fresh meat, meat products and the
products referred to by Directive 88/657/EEC are not adversely affected.
Their use shall be followed by thorough rinsing of such equipment and
working instruments with potable water. Products for maintenance and
cleaning shallbe kept intheplace providedforin AnnexB,Chapter I(1)
(g);
19. persons likely to contaminate fresh meat, meat products or the products
referred to by Directive 88/657/EEC shall be prohibited fromworking on
themandhandlingthem;
20. any person employed to work with or handle fresh meat or meat products
shall produce a medical certificate attesting that there is no impediment to
such employment. The medical certificate shall be renewed every year,
unlesssomeotherstaffmedical check-up schemeofferingequivalent guar-
anteesisrecognizedinaccordancewiththeprocedurelaiddowninArticle
18;
21. by way of derogation frompoint 4 (a) of this Annex, the use of wood is
permitted in rooms in which meat products are smoked, cured, matured,
pickled, stored or dispatched, when essential for technological reasons,
provided there is no risk of the products being contaminated. Wooden
palletsmaybebroughtintothesaidroomssolelyfortransportingpackaged
meatproductsandfornootherpurpose;
22. the temperatures in rooms or parts of rooms where work on fresh meat,
meat products and meat preparations is carried out shall ensure hygienic
production; if necessary, such rooms or parts of rooms shall be provided
withair-conditioningfacilities.
Wheninuse,roomsforcuttingandcuringshallbekeptatatemperaturenot
exceeding12ºC.
Roomsforslicing,cuttingandwrappingmeatproductsintendedforsalein
prepackagedformshallbekeptatatemperaturenotexceeding12ºC.
Thetemperaturelaiddowninthethirdsubparagraphmaybedepartedfrom,
withtheagreementofthecompetentauthority,ifitconsidersitpossibleto
do so for technical preparation reasons, particularly in the case of slicing
roomsinordertotakeaccountofthetemperatureofmeatproducts.
CHAPTERIII
REQUIREMENTSFOR FRESH MEATTO BE USEDFOR THEMANU-
FACTUREOFMEATPRODUCTS
23. Freshmeatwhichcomesfromaslaughterhouse,cuttingestablishment,cold
storeorotherprocessingestablishmentinthesamecountryastheestablish-
ment concerned shall be transported to it under satisfactory hygiene
conditionsinaccordance withtheprovisionsoftheDirectivereferredtoin
Article2exceptthoseonsealing;
24. not later than 31 December 1992, and without prejudice to point 26, meat
whichdoesnotcomplywiththeconditionssetoutinArticle2maynotbe
held in approved establishments. Until that date, meat which does not
complywiththeconditionssetoutinArticle2(c)maybeheldinapproved
establishments only if stored in separate places; it shall be used in other
placesoratothertimesthanmeatwhichdoesnotcomplywiththesecondi-
tions;
The competent authority shall at all times have free access to cold stores
andtoallworkroomsinordertoverifystrictcompliancewiththeseprovi-
sions.1977L0099—EN—20.07.1992—012.001—12
▼M8
Packagedmeatandpackagedfreshmeatshallbekeptinseparatecoldstore-
rooms;
25. as soon as it arrives at the establishment and until it is used, fresh meat
intended for processing shall be kept in accordance with the provisions of
theDirectivesreferredtoinArticle2;
26. bywayofderogationfrompoint24andArticle2,thecompetentauthority
may authorize, in the establishments, the presence of meat from animals
other than those indicated in the directives referred to in Article 2 for the
manufacture of meat products, provided it is obtained in accordance with
national rules and istransported, treated and stored inaccordance withthe
provisionsofthisDirective. Tradeintheseproductsshallbesubjecttothe
requirements laid down in Article 3 (1) (3) (a) (iv); products produced in
such authorized establishments and destined for intra-Community trade
may be prepared only under official veterinary supervision and must be
protectedfromanycontaminationorre-contamination.
CHAPTERIV
SUPERVISIONOFPRODUCTION
27. Establishments shall be subject to supervision by the competent authority,
whichshallbegivenduenoticebeforetheworkonmeatproductsintended
forintra-Communitytradeiscarriedout;
28. supervisionbythecompetentauthorityshallincludethefollowing:
— verificationofthecleanlinessoftherooms,plantandinstrumentsandof
staffhygiene,inaccordancewithChapterII,
— inspection of the entry and exit register for fresh meat, meat products
andmeatpreparations,
— sanitaryinspectionoffreshmeatandmeatpreparationsintendedforthe
manufactureofproductsintendedforintra-Communitytradeand,inthe
casereferredtoinArticle3(3)(b),ofmeatpreparations,
— inspectionoftheeffectivenessofthetreatmentofmeatproducts,— inspectionofmeatproductswhentheyleavetheestablishment,— takingofanysamplesrequiredforlaboratorytests.— preparationandissueofthehealthcertificateprovidedforinpoint40,— any other supervision measures considered necessary by the competent
authoritytoensurecompliancewiththisDirective.
Theresultsofthevariouscheckscarriedout,inaccordancewithArticle11
and Annex B, Chapters II and III (2) (b) and Article 12, by the producer
must be kept for two years so that they can be shown on receipt of any
requestfromthecompetentauthority.
29. thecompetentauthorityshallcheckwhetherameatproducthasbeenmade
from meat in which other foodstuffs, additives or condiments have been
incorporated, by submitting to an appropriate inspection and assessingwhetheritcomplies withtheproductioncriteria laiddownbytheproducer
andespeciallywhetherthecompositionoftheproducttrulycorrespondsto
whatisstatedonthelabel;
30. the competent authority must in particular ensure that intra-Community
trade in meat products and in products referred to by Directive 88/657/
EECmadefromthefreshmeatreferredtoinArticle5(c)to(h)ofDirec-
tive64/433/EECcannottakeplace.
CHAPTERV
WRAPPINGANDPACKAGINGOFMEATPRODUCTS
31. Wrappingandpackagingshalltakeplaceundersatisfactoryhygienecondi-
tionsinroomsprovidedforthatpurpose;
32. wrappingandpackaging shallcomply withall therulesofhygiene,andin
particular:
— notbesuchastoaffectadverselytheorganolepticcharacteristicsofthe
meatproducts,
— not be capable of transmitting to the meat products substances harmful
tohumanhealth,
— bestrongenoughtoprotectthemeatproductseffectively;
33. wrappings may not be re-used for meat products, with the exception of
certainspecialtypesofearthenwareandglasscontainerswhichmaybere-
usedaftereffectivecleaninganddisinfecting;1977L0099—EN—20.07.1992—012.001—13
▼M8
34. manufactureofmeatproductsandwrappingandpackagingoperationsmay
takeplaceinthesameroomsubjecttothefollowingconditions:
(a) theroomshallbesufficientlylargeandsoequippedthatthehygieneof
theoperationsisassured;
(b) the packaging and wrapping shall be enclosed in a sealed protective
cover immediately after manufacture; this cover shall be protected
from damage during transport to the establishment and stored under
hygienicconditionsinaseperateroomintheestablishment;
(c) theroomsforstoringthepackagingmaterialshallbefreefromdustand
vermin and have no atmospheric connection with rooms containing
substances which might contaminate fresh meat, the products referred
to by Directive 88/657/EEC or meat products. Packaging shall not be
placeddirectlyonthefloor;
(d) packaging shall be assembled under hygienic conditions before being
brought into the room. A derogation from this requirement may be
granted in the case of the automatic assembly of packaging, provided
thereisnoriskofcontaminationofmeatproducts;
(e) packaging shall be brought to the roomunder hygienic conditions and
usedwithoutdelay.Itmaynotbehandledbystaffhandlingunwrapped
freshmeatormeatproducts;
(f) immediately after packaging, the meat products shall be placed in the
storageroomsprovidedforthepurpose;
35. the producer shall ensure for inspection purposes that in addition to the
informationrequiredbyDirective79/112/EECthefollowinginformationis
visibly and legibly displayed on the wrapping or, under the conditions set
outinpoint36onthelabelofmeatproducts:
— whereitisnotclear fromthesalesdescription, thespeciesfromwhich
themeatwasobtained,and,inthecaseofamixture,thepercentage of
eachspecies,
— informationallowingtheconsignmenttobeidentified,
— for packaging not intended for the final consumer, the date ofprepara-
tion,
— thelistofcondimentsandofanyotherfoodstuffs.
CHAPTERVI
MARKINGANDLABELLING
36. Meatproductsshallcarryahealthmark.Markingmustbecarriedoutunder
the responsibility of the competent authority, during or immediately after
manufacture,inaneasilyvisibleplace.Themarkshallbelegible,indelible
and its characters easily distinguishable. The mark may be applied to the
productortothewrapping,ifthemeatproductisindividuallywrapped,or
to a label affixed to this wrapping in accordance with point 39 (b).
However, where a meat product is individually wrapped and packaged, it
willsufficeforthehealthmarktobeappliedtothepackaging;
37. wheremeat productsmarked inaccordance withpoint36aresubsequently
placedinasecondpackaging,themarkshallalsobeappliedtothatsecond
packaging;
38. by way of derogation from points 36 and 37, the health marking of meat
productsinpalletizedconsignmentsintendedforfurtherprocessingorwrap-
pinginanapprovedestablishmentisnotnecessary,providedthat:
— thesaidconsignmentscontainingthemeatproductsbearthehealthmark
inaccordancewithpoint39(a)ontheexternalsurface,
— thedispatchestablishmentmaintainsaseparaterecordofthequantities,
typeanddestinationofmeatproductsdispatchedinaccordancewiththis
paragraph,
— therecipientestablishmentmaintainsaseparaterecordofthequantities,
typeandoriginofmeatproductsreceivedinaccordancewiththispara-
graph.
— the health marking is destroyed only when the consignment is opened
undertheresponsibilityofthecompetentauthority,
— the destination and intended use of meat products are clearly indicated
ontheexternalsurfaceofthelargepackagingexceptwhenthisistrans-
parent.
Howeverwhereaconsignmentofpackagesiscontainedwithinatransparent
outerwrapping,itshallnotbenecessarytohealthmarktheouterwrapping
as long as the health mark on the packages is clearly visible through the
outerwrapping;1977L0099—EN—20.07.1992—012.001—14
▼M8
39. (a) the health mark shall give the following particulars within an oval
surround:
(i) either:
— above:
theinitial letter orletters oftheconsigningcountryincapitals,
i.e. B/D/DK/EL/ESP/F/IRL/I/L/NL/P/UK, followed by the
approvalnumberoftehestablishment,
— below:
one of the following sets of initials: CEE — EEC — EEG —
EOK—EWG—EØF;
(ii) or:
— on the upper part, the name of the consigning country in capi-
tals,
— in the centre, the veterinary approval number of the establish-
ment,
— on the lower part, one of the following sets of initials: CEE,
EEC,EEG,EOK,EWG,EØF;
(b) thehealthmarkmaybeapplied totheproduct,wrappingorpackaging
byaninkstamporbybranding,oritmaybeprintedonorappliedtoa
label. If it is applied on the packaging, the mark must be destroyed
whenthepackageisopened.Non-destructionofthismarkmaybetoler-
atedonlywhenthepackagingisdestroyedbybeingopened.Inthecase
of hermetically sealed containers, the mark must be indelibly marked
eitheronthelidoronthecan;
(c) the health mark may also consist of an irremovable plate of resistant
material complying with all the hygiene requirements and bearing the
informationspecifiedinparagraph(a).
CHAPTERVII
HEALTHCERTIFICATE
40. The original copy of the health certificate which must accompany meat
products, except the products referred to in Article 3 (1) (9), second
sentence, during their transportation to the country of destination must be
issuedbythecompetentauthorityatthetimethemeatproductsareloaded.
Thehealthcertificate mustcorrespondinformandcontenttothemodelin
Annex C; it must be made out at least in the official language(s) of the
country of destination and must contain the particulars laid down. It must
consistofasinglesheetofpaper.
CHAPTERVIII
STORAGEANDTRANSPORT
41. Meat products shall be stored in the rooms provided for in Annex B,
ChapterI(1)(a),orinacoldstoreapprovedinaccordance withDirective
64/433/EEC.
Meatproductswhichcanbekeptatambienttemperaturesmaybestoredin
storessituatedoutsideanestablismentapprovedfortheproductionofmeat
productsprovidedsuchstoresareapprovedbythecompetentauthoritieson
conditionsequivalenttothoseprovidedforbythisDirective;
42. meatproductsforwhichcertainstoragetemperaturesareindicatedinaccor-
dancewithArticle4shallbemaintainedatthosetemperatures;
43. meat products shall be transported in such a way that they are protected
during transportation from anything which may contaminate them or be
detrimentaltothem.Forthispurposeaccountshouldbetakenofthelength
ofthejourney,themeansoftransportemployedandtheweatherconditions;
44. meat products, if the product so requires, shall be transported in vehicles
equipped to ensure that they can be transported in the refrigerated state
andinparticularthatthetemperatures indicatedinaccordancewithArticle
4arenotexceeded.1977L0099—EN—20.07.1992—012.001—15
▼M8
ANNEXB
CHAPTERI
SPECIAL CONDITIONS FOR APPROVAL OF ESTABLISHMENTS
MANUFACTURINGMEATPRODUCTS
1. BeyondthegeneralrequirementslaiddowninAnnexA,ChapterI,establish-
mentsmanufacturingandwrappingmeatproductsshallhaveatleast:
(a) until not later than 31 December 1992, suitable rooms large enough for
theseparatestorage:
(i) underrefrigeration:
— of fresh meat within the meaning of Article 2 (b) (ii) and meat
preparationswithinthemeaningofArticle2(c),
— ofmeatandmeatpreparationsotherthanthosereferredtointhe
firstindent;
(ii) atambienttemperatureor,whereappropriate,underrefrigeration:
— ofmeatproductsfulfillingtherequirementssetoutinthisDirec-
tive,
— ofotherproductspreparedwhollyorpartlyfrommeat;
(b) asfrom1January1993atthelatest,suitableroomslargeenoughforthe
separatestorage:
(i) underrefrigeration,offreshmeatandmeatpreparations;
(ii) atambienttemperatureor,whereappropriate,underrefrigeration:
— ofmeat productsmeetingtherequirements setoutinthisDirec-
tive,
— ofotherproductspreparedwhollyorpartlyfromfreshmeat;
(c) oneormoresuitableroomssufficientlylargeformanufactureandwrap-
ping;
(d) alockableroomforthestorageofcertainingredientssuchasadditives;
(e) a roomfor packaging, unless the conditions laid down for packaging in
AnnexA,ChapterV,point34,arefulfilled,andfordispatch;
(f) aroomforthestorageofwrappingandpackagingmaterials;
(g) a room for cleaning movable equipment such as hooks and containers,
and a roomor a cupboard for the storage of cleaning and m aintenance
toolsandproducts.
2. Dependingonthetypeofproductinvolved,theestablishmentshallhave:
(a) a roomor — if there is no danger of contam ination — an area where
packagingisremoved;
(b) a roomor — if there is no danger of contam ination — an area for
thawingoutfreshmeat;
(c) acuttingroom;(d) aroomforfillingcontainerspriortoheattreatment;
(e) aroom:
— for cooking (equipment for heat treatment shall be fitted with a
recordingthermometerortelethermometer),
— forretorting(theretortsshallbefittedwitharecordingthermometer
ortelethermometer,andadirect-readingcontrolthermometer;retorts
shallalsobeequippedwithamanometer);
(f) aroomforrenderingdownfats;(g) aroomorspecialequipmentforsmoking;
(h) aroomfordryingandmaturing;
(i) aroomfordesalting,soakingorotherwisetreatingnaturalguts;(j) aroomfor the prior cleaning of foodstuffswhichare necessary for the
productionofmeatproducts;
(k) a curing room, if necessary with air-conditioning facilities enabling the
temperaturestipulatedinpoint22ofChapterIIofAnnexAtobemain-
tained;
(l) room, if necessary, for the prior cleaning of meat products intended to
beslicedorcutandwrapped;
(m) aroom,ifnecessarywithair-conditioningfacilities,forslicingorcutting
andforwrappingmeatproductsintendedforsaleinpre-packedform;1977L0099—EN—20.07.1992—012.001—16
▼M8
(n) adeviceforconveyingemptycanshygienicallytotheworkroom;
(o) an apparatus enabling containers to be thoroughly cleaned immediately
beforefilling;
(p) an apparatus for washing containers in potable water which is hot
enough to remove grease after they have been hermetically sealed and
beforeretorting;
(q) asuitableroomorareaforcoolinganddryingcontainersafterheattreat-
ment;
(r) facilitiesfortheincubationofsamplestakenfrommeatproductspacked
inhermeticallysealedcontainers;
(s) adequate facilities for checking whether containers are hermetically
sealedandundamaged.
However,providedthattheequipmentusedcanhavenodeleteriouseffecton
the freshmeat or meat products the same room may be usedfor the opera-
tionstobecarriedoutintheseparateroomsreferredtoin(e)and(f).
The operations carried out in the rooms referred to in (c), (d), (e), (g) and
(m) may be carried out in the room referred to in paragraph 1 (c) provided
thattheinstallationsconstituteasinglecycleofacontinuousproductionline
withoutinterruptionofworkandguaranteethattheotherrequirementsofthis
Directivearecompliedwithandthatthereisnoriskofcontaminationofthe
freshmeatormeatproducts.
CHAPTERII
SPECIFIC REQUIREMENTS CONCERNING HERMETICALLY-
SEALEDCONTAINERS
Inadditiontothegeneralprovisions,establishmentswhichmanufacturemeat
products in hermetically-sealed containers shall fulfil the following require-
ments:
1. thecompetentauthorityshallensure,formeatproductsinhermetically-sealed
containers,that:
(a) the operator or proprietor of the establishment or his representative
checks,bysampling,that:
— aprocessisappliedtomeatproductsintendedforstoringatambient
temperatureresultinginanFcvalueequaltoorexceeding3,00or,in
Member States in which this value is not customarily employed, a
check on the treatment by means of a seven-day incubation test at
37ºCora10-daytestat35ºC,
— aproperheattreatmentprocedureisapplied,determinedonthebasis
of representative criteria such as heating time, temperature, move-
mentduringheating,filling,etc.,
— emptycontainersmeetproductionstandards,
— checks on the daily output are carried out at intervals determined in
advance,toensuretheefficacyofthesealing,
— the necessary checks are carried out using in particular control
markerstoensurethatthecontainershaveinfactundergoneadequate
heattreatment,
— thenecessarychecksarecarriedouttoensurethatthecoolingwater
contains a residual level of chlorine after use. Member States may,
however,grantaderogationfromthisrequirementifthewaterfulfils
therequirementsofDirective80/778/EEC,
— incubation tests are carried out on meat products, in a hermetically-
sealedcontainer,whichhaveundergoneheattreatmentinaccordance
withthefirstindent,
— adistinguishingmarkisputonthecontainersallowingmeatproducts
producedatthesametimeandunderthesameconditionstobeiden-
tified;
(b) productsinhermetically-sealed containers areremovedfromtheheating
equipmentatasufficiently hightemperature toensurerapidevaporation
ofhumidityandarenottouchedbyhanduntilcompletelydry;
(c) cansinwhichgasappearstobepresentundergoafurtherexamination;
(d) the thermometers of heating equipment are checked against calibrated
thermometers;
2. containersshallbe:
— rejectedifdamagedorbadlymade,1977L0099—EN—20.07.1992—012.001—17
▼M8
— thoroughly cleaned immediately before filling, bymeans ofthe cleaning
apparatus referred to in Chapter I, point 2 (o); the use of static water is
notauthorized,
— ifnecessary,drainedforasufficientlylongtimeaftercleaningandbefore
filling,
— ifnecessary,washedinpotablewater,sufficientlyhottoremovegreaseif
appropriate,aftertheyhavebeenhermetically-sealedandbeforeretorting,
bymeansoftheapparatusreferredtoinChapterI,point2(p),
— cooled, after heating, in water meeting the requirements in point 1 (a),
sixthindent,
— handled in such a way before and after heat treatment that any type of
damageorcontaminationisavoided.
3. MemberStatesmayauthorizetheadditionofcertainsubstancestothewater
usedinretortsinordertopreventcorrosionofcansandtosoftenanddisin-
fectthewater.Alistofthesesubstanceswillbedrawnupinaccordancewith
theprocedurelaiddowninArticle18.
4. Member States may allow the use of recirculated water for cooling heat-
processed containers. Such water must be filtered and have either been
treated withchlorine orundergone someother treatment approved in accor-
dance with the procedure laid down in Article 18. The purpose of such
treatment is to make the recirculated water comply with the standards laid
downinAnnexI(E)toDirective80/778/EECsothatitcannotcontaminate
theproductsanddoesnotconstituteahazardtohumanhealth.
The recirculated water shall circulate in closed circuit so that it cannot be
usedforotherpurposes;
5. wherethereisnoriskofcontamination,thewaterusedforcoolingcontainers
and water fromretorts m ay be used at the end of a working period forcleaningfloors.
CHAPTERIII
SPECIAL REQUIREMENTS FOR THE PRODUCTION OF PREPARED
MEALS
Beyond the general requirements of Annex A, Chapter I, and depending on
thetypeofproductionconcerned:
1. (a) iftheproductionofpreparedmealsdoesnottakeplaceintheroomlaid
downforthatpurposeinChapterI(1)(c),theestablishmentshallposses
aseparateroomfortheproductionofpreparedmeals;
(b) the production of prepared meals shall take place under conditions of
temperaturecontrol;
2. (a) theoperatororproprietoroftheestablishmentorhisrepresentativeshall
conductaregularcheckonthegeneralhygieneofconditionsofproduc-
tion in his establishment, in particular by microbiological controls in
accordancewiththefourthsubparagraph.
Thesecontrolsshallcoverutensils,fittingsandmachineryatallstagesof
productionand,accordingtothetypeofproductionconcerned,products.
He shall be in a position, upon request fromthe official service, to
inform the competent authority or the Commission's veterinary experts
of the nature, frequency and results of the controls conducted to this
end,togetherwiththenameoftheinvestigatinglaboratoryifneedbe.
The nature of these controls, their frequency, as well as the sampling
methods and the methods for bacteriological examination will be stipu-
lated in a code of good hygiene practices to be drawn up under the
Article18procedure;
(b) thecompetentauthorityshallregularlyanalysetheresultsofthecontrols
providedforin(a).Itmay,onthebasisofthisanalysis,conductfurther
microbiological examinations at all stages of production or on theproducts.
Theresultsoftheseanalysesshallbewrittenupinareport,theconclusions
and recommendations of which shall be notified to the operator, who shall
see to the rectification of shortcomings noted with a view to improving
hygiene;
3. in addition, prepared meals which have been cooked and are intended for
directsaletoconsumersshall:
— bepackagedimmediatelybeforeoraftercooking,
— aftercookingandpackagingoperations,becooledrapidlyinaninsulated
chamberwhichissatisfactoryfromthehygienepointofview,1977L0099—EN—20.07.1992—012.001—18
▼M8
— be cooled to an internal temperature of + 10 ºC within a period of not
morethantwohoursaftertheendofthecooking,
— whereappropriate,befrozenorquickfrozenimmediatelyaftertheyhave
beencooled;
4. labellingofpreparedmealsshallbecarriedoutinaccordancewithDirective
79/118/EEC.Thelistofingredientsshall,forthepurposesofthisDirective,
includeamentionoftheanimalspeciesincluded;
5. preparedmealsshallbearthedateofmanufactureinverycleartermsonone
of the outer surfaces of the wrapping in addition to the particulars already
specified.1977L0099—EN—20.07.1992—012.001—19
▼M8
ANNEXC
1977L0099—EN—20.07.1992—012.001—20
▼M8
►(1)C31977L0099—EN—20.07.1992—012.001—21