No C 18/8 Official Journal of the European Communities 23.1.88 
II 
(Preparatory Acts) 
COMMISSION 
Proposal for a Council Directive on health problems affecting the production, placing on the 
market of the Community and importation from third countries of minced meat and meat in 
pieces of less than 100 grams 
COM(87) 658 final 
(Submitted by the Commission to the Council on 21 December 1987) 
(88/C 18/10) 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European 
Economic Community, and in particular Article 43 
thereof, 
Having regard to the proposal from the Commission, 
Having regard to the opinion of the European Par­
liament, 
Having regard to the opinion of the Economic and 
Social Committee, 
Whereas in order to ensure the smooth functioning of 
the common market and in particular of the common 
organizations of the market in the meat sector the 
marketing of minced meat and meat in pieces of less 
than 100 grams should no longer be impeded by 
disparities between the Member States as regards health 
requirements in this field; whereas this will make possible 
greater harmonization of production and fair 
competition while ensuring that consumers are offered 
high quality products; 
Whereas in the framework of the internal market it is 
necessary, in order to ensure free movement within the 
Community, prevent distortions of competition and 
guarantee consumers uniform health protection, 
gradually to extend the rules on production and placing 
on the market to the whole of Community output; 
Whereas provision should be made for Community 
arrangements applicable to imports from third countries; 
Whereas health provisions relating to the preparation, 
packaging, storage and transport of minced meat and 
meat in pieces of less than 100 grams should be laid 
down; whereas the health requirements which such meat 
must fulfil should also be laid down; Whereas Council Directive 64/433/EEC of 26 June 
1964 on health problems affecting intra-Community 
trade in fresh meat (*), as last amended by Directive 
86/587/EEC (2), harmonized the health rules relating to 
intra-Community trade in fresh meat; 
Whereas Council Directive 77/99/EEC on health 
problems affecting intra-Community trade in meat 
products (3), as last amended by Regulation (EEC) No 
3768/85 ("), harmonized the health rules relating to 
intra-Community trade in meat products; 
Whereas the Directives in force must be taken as a basis 
for laying down the rules relating to meat intended for 
use as a raw material and to the approval of 
establishments; whereas, moreover, certain provisions of 
Directive 64/433/EEC on intra-Community trade may 
be applied to trade in minced meat and meat in pieces of 
less than 100 grams; 
Whereas Council Directive 72/462/EEC of 12 
December 1972 on health and veterinary inspection 
problems upon importation of bovine animals and swine 
and fresh meat from third countries (5), as last amended 
by Directive 87/64/EEC (6), harmonized the health rules 
relating to imports of meat from third countries; whereas 
Directive 72/462/EEC must be taken as a basis for 
laying down the rules relating to meat intended for use 
as a raw material and to the approval of establishments; 
whereas, moreover, certain provisions of that Directive 
may be applied to imports of minced meat and meat in 
pieces of less than 100 grams; 
(') OJ No 121, 29. 7. 1964, p. 2012/64. 
O OJ No L 339, 2. 12. 1986, p. 26. 
f) OJNo L26, 31. 1. 1977, p. 85. 
(4) OJ No L 362, 31. 12. 1985, p. 8. 
0) OJ No L 302, 31. 12. 1972, p. 28. 
(*) OJ No L 34, 5. 2. 1987, p. 52. 
23.1.88 Official Journal of the European Communities No C 18/9 
Whereas minced meat and meat in pieces of less than 
100 grams which is not the subject of commercial 
transactions or which is prepared on the spot for the 
consumer must be excluded from the scope of the 
Directive; 
Whereas the Commission should be entrusted with the 
task of adopting certain measures for implementing this 
Directive; whereas, to that end, procedures should be 
laid down introducing close and effective cooperation 
between the Commission and the Member States within 
the Standing Veterinary Committee, 
HAS ADOPTED THIS DIRECTIVE: 
Article 1 
1. This Directive lays down requirements concerning 
health problems affecting the production, placing on the 
market and importation from third countries of minced 
meat and meat in pieces of less than 100 grams. 
2. This Directive does not apply: 
(a) to minced meat and meat in pieces of less than 100 
grams prepared on the spot for the consumer; 
(b) in so far as the rules relating to intra-Community 
trade are concerned, to minced meat and meat in 
pieces of less than 100 grams: 
— contained in travellers' personal luggage, 
provided that it is not subsequently used for 
commercial purposes, 
— sent as small packages to private persons, 
provided that the consignments are not of a 
commercial nature, 
— carried, for consumption by the crew and pass­
engers, on board means of transport operating 
commercially between Member States. 
Article 2 
For the purposes of this Directive: 
1. The definitions in Article 2 of Directive 64/433/EEC 
and Article 2 of Directive 72/462/EEC shall apply; 
2. (a) 'Minced meat' means fresh meat obtained from 
skeletal muscles which has been divided 
mechanically into small fragments and to which 
seasonings may have been added; (b) 'meat in pieces of less than 100 grams' means fresh 
meat obtained from skeletal muscles which has 
been divided manually or mechanically into pieces 
of less than 100 grams and to which seasonings 
may have been added; 
(c) 'official service' means the veterinary service or 
any other service of an equivalent level appointed 
by the Member State concerned to monitor the 
implementation of this Directive. 
CHAPTER I 
Rules relating to intra-Community trade 
Article 3 
Each Member State shall ensure that meat as defined in 
Article 2 (2) is only dispatched from its territory to the 
territory of another Member State if it meets the 
following conditions: 
1. It must have been prepared from fresh meat: 
(a) complying with Directive 64/433/EEC and 
coming from the Member State in which 
preparation took place or any other Member 
State, 
(b) complying with Directive 72/462/EEC and 
coming from a third country either directly or via 
another Member State. 
2. It must have been prepared: 
(a) either in a cutting plant approved and supervised 
in accordance with Article 8 of Directive 64/433/ 
EEC; 
(b) or in an establishment approved and supervised in 
accordance with Article 6 of Directive 77/99/ 
EEC. 
3. In addition to paragraph 2 and for the purposes of 
this Directive, it must have been prepared in an 
establishment: 
(a) meeting the conditions laid down in Chapter I of 
the Annex; 
(b) contained in a list drawn up in accordance with 
Article 4. 
4. It must have been prepared, packaged and stored in 
accordance with Chapters II and III of the Annex. 
5. It must have been inspected in accordance with 
Chapters IV and V of the Annex. 
6. It must be marked in accordance with Chapter VI of 
the Annex. 
7. It must be transported in accordance with Chapter 
VII of the Annex. 
NoC 18/10 Official Journal of the European Communities 23.1.88 
During transport to the country of destination it must 
be accompanied by a health certificate corresponding 
to the specimen in Chapter VIII of the Annex. 
Article 4 
1. Each Member State shall indicate specifically by the 
words 'Approved — Directive ...' the establishments 
which meet the conditions laid down in this Directive 
and which are on the lists of establishments referred to in 
Article 8 of Directive 64/433/EEC and Article 6 of 
Directive 77/99/EEC. It shall notify this information to 
the Commission and to the other Member States. Article 7 
Directive 64/433/EEC is hereby amended as follows: 
1. In Article 5, point (b) is replaced by: 
'(b) mechanically separated meat', 
2. In Article 5, point (1) is deleted, 
3. In Article 6(1), point (iii) is replaced by: 
'(iii) fresh meat referred to in Article 5 (b) and (i) 
to (k)\ 
2. A Member State shall not make the specific 
indication referred to in paragraph 1 unless it is sure that 
the establishment satisfies the conditions laid down in 
this Directive. The Member State shall withdraw the 
specific indication if the conditions cease to be fulfilled. 
3. The Member State shall take account of the results 
of any checks performed in accordance with Article 9 of 
Directive 64/433/EEC. The other Member States and 
the Commission shall be informed of the withdrawal of 
the specific indication provided for in paragraph 1. 
Article 5 
1. Without prejudice to Article 8 (2) of Directive 
64/433/EEC and Article 6 (2) of Directive 77/99/EEC, 
the inspection and supervision of establishments for the 
purposes of this Directive shall be performed by the 
official service. 
2. The staff of the official service may be assisted by 
staff specially trained for the purpose. The staff of the 
official service must have free access at all times to all 
parts of the establishments involved in the preparation of 
the meat defined in Article 2 (2) in order to check 
compliance with this Directive. 
Article 6 
1. Article 8(3) of Directive 64/433/EEC shall apply 
in the event of disputes concerning compliance in an 
establishment with the conditions laid down in this 
Directive. 
2. Article 9 of Directive 64/433/EEC shall apply to 
the on-the-spot inspection necessary for the uniform 
application of this Directive. 
3. Articles 10 and 11 of Directive 64/433/EEC shall 
apply to trade in the meat defined in Article 2 (2) of this 
Directive. Article 8 
Trade in the meat defined in Article 2 (2) shall be subject 
to the animal health rules governing trade in fresh meat. 
CHAPTER II 
Extension of Community rules to the whole of national 
production 
Article 9 
From 1 January 1990 Member States shall ensure that 
meat defined in Article 2 (2) intended for marketing 
solely on their national market is: 
1. prepared, packaged and stored in accordance with 
Chapters II and III of the Annex, 
2. inspected in accordance with Chapters IV and V of 
the Annex, 
3. transported in accordance with Chapter VII of the 
Annex. 
Article 10 
From 1 January 1992 and without prejudice to the 
horizontal Community rules adopted with a view to the 
establishment of the internal market, the meat defined in 
Article 2 (2) must be placed on the market in accordance 
with Chapter I. 
CHAPTER III 
Imports from third countries 
Article 11 
1. Member States shall not authorize imports from a 
third country of the meat defined in Article 2 (2) unless 
it meets the health and animal health conditions adopted 
by the Commission in accordance with the procedure 
laid down in Article 15. 
^P88 COfficial Journal of the European communities ^o(St8BM 
^. ^hen thedecisionsreferredtoinparagraph t are 
adopted, account shall he taken of the guarantees 
furnished hy the third country, particularly as regards 
the origin of the meat intended for the preparation of 
the meat defined in Article^^, and ineach individual 
case account shall he taken of compliance with this 
Annexe 
t Article^of Directive ^B^D^BEEC shall apply to 
the on-the-spot inspections necessary for the 
implementation of this Directive. 
^ Articles^to^ofDirective^B^^BEEC shall 
apply to imports of the meat defined in Article^^. 
Directive ^B^BEEC^ is hereby amended as follows^ 
P In Article ^0,point^is replaced by the following^ 
^ mechanically separated meatE 
^. In Article ^0,point^is replaced by the following^ 
^ minced meat, fresh meat comminuted inasimilar 
manner and fresh meat in pieces of less than tOO 
grams, other than that authorised in accordance 
with Articlel^of Directive A BEECC^^n 
health problems affecting the production, placing 
on the market and importation from third 
countries of minced meat and meat in pieces of 
less thantOO grams! 
^(OJ^DL 
C^er^e^^rov^sions 
The Anne^ to this Directive shall be amended by the 
commission, in accordance with the procedure laid 
down in Article t^, in order in particular to bring it into 
line with technological progress. 
1. ^here the procedure laid down in this Article is to 
be followed, the matter shall be referred forthwith to the standing Veterinary Committee set up by the council 
Decision of t^ October t9D8 thereinafter called ^the 
Committees by its chairman on his initiative or atthe 
request ofa^iember^tate. 
^ ^ithintheoeommittee, ^viember^tates^votes shall 
be weighted as provided for in Article t^O^ of the 
freaty.The Chairman shall not vote. 
^. The commission representative shall submitadraft 
of the measures to be adopted. The committee shall 
deliver its opinion on such measures within two years. 
Opinions shall be delivered byamajority of ^^ votes. 
^t. ^here the measures are in accordance with the 
opinion of the committee the Commission shall adopt 
and implement them immediately.^here they are not in 
accordancewiththeopinionof theCommittee,orif no 
opinion is delivered,the Commission shall without delay 
propose tothe Council themeasures to be adopted.L^he 
Council shall adopt the measures byaqualified majority. 
lf,within three months from the date on whichamatter 
is referred to it, the Council has not adopted any 
measures, the Commission shall adopt the proposed 
measures and implement them immediately. 
without prejudice to the Community rules in force on 
the additives which may be used in foodstuffs, the use of 
additives with themeatdefinedinArticle^^ andthe 
details of such use shall remain subjectto national law 
until the entry into force of Community provisions on 
the subject. 
A^AA^B 
Until the entry intoforce of any Community provisions, 
thisDirectiveshallnot affect ^iember^tates^provisions 
concerning treatment of the meat defined in Article^^ 
with ionizing or ultraviolet radiation. 
member states shall bring into force the laws, regu 
lations and administrative provisions necessary to comply 
withthisDirectivenot later than t January t989.They 
shall forthwith inform the Commission thereof. 
A^AAD^ 
Lhis Directive is addressed to the member states. 
NoC 18/12 Official Journal of the European Communities 23.1.88 
ANNEX 
CHAPTER I 
SPECIAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS PRODUCING THE 
MEAT DEFINED IN ARTICLE 2 (2) 
1. Irrespective of the conditions laid down in, respectively, Chapter II of Annex I to Directive 
64/433/EEC and Chapter I of Annex A of Directive 77/99/EEC, establishments producing the meat 
defined in Article 2 (2) must have at least: 
(a) a room for cutting, mincing and wrapping, equipped with a recording thermometer or recording 
telethermometer. The temperature of this room must no be more than + 12 °C. However, if the 
minced meat is not obtained by means of a mechanical process which is continuous and closed 
until wrapping, the temperature of the room must not be more than 7 °C; 
(b) a room for packaging, unless the conditions laid down in point 62 of Chapter XI of Annex I to 
Directive 64/433/EEC are fulfilled; 
(c) a room for storing seasonings; 
(d) refrigeration equipment enabling the temperatures laid down in this Directive to be adhered to. 
2. The rules laid down in Chapter IV of Annex I to Directive 64/433/EEC shall apply as regards the 
hygiene of the staff, premises and equiment in the establishments. 
CHAPTER II 
CONDITIONS FOR THE PRODUCTION OF MEAT IN PIECES OF LESS THAN 100 GRAMS 
3. Before cutting, meat to be cut into pieces of less than 100 grams is to be examined to detect any 
contamination. All contaminated parts are to be removed and condemned before the meat is cut up. 
4. Meat in pieces of less than one hundred grams may not be obtained from waste or trimmings. 
5. All operations carried out from the time when the meat enters the room referred to in Chapter I, point 
1 (a) to the time when the finished product undergoes the chilling or freezing process must be 
performed within one hour. 
6. Immediately after production, meat in pieces of less than 100 grams must be stored at a temperature of 
not more than + 3 °C in the case of chilled meat and not more than — 18 °C in the case of frozen 
meat. 
7. Immediately after production, meat in pieces of less than 100 grams must be hygienically wrapped and 
packaged. 
CHAPTER III 
CONDITIONS FOR THE PRODUCTION OF MINCED MEAT 
8. Before cutting, the minced meat is to be examined to detect any contamination. All contaminated parts 
are to be removed and condemned before the meat is minced. 
9. Minced meat may not be obtained from waste or trimmings. 
23.1.88 Official Journal of the European Communities No C 18/13 
10. All operations carried out from the time when the meat enters the room referred to in Chapter I, point 
1 (a) to the time when the finished product undergoes the freezing process must be performed whithin 
one hour. During mincing the meat must be kept at an internal temperature of not more than + 4 °C. 
11. Immediately after production the minced meat must be stored at a temperature of not more than 
— 18 °C. However, by decision of the official service, the minced meat may be stored at a higher 
temperature. 
12. Immediately after production the minced meat must be hygienically wrapped and packaged. 
CHAPTER IV 
INSPECTION OF MINCED MEAT AND MEAT IN PIECES OF LESS THAN 100 GRAMS 
13. Establishments which produce meat defined in Article 2 (2) are subject to supervision by the official 
service. 
14. Supervision by the official service includes the following tasks: 
— supervision of the entry of fresh meat; 
— supervision of the exit of the meat defined in Article 2 (2); 
— supervision of the hygiene of the premises, facilities and instruments; 
— taking of any necessary samples and in particular those required for the microbiological tests 
referred to in Chapter V. 
CHAPTER V 
MICROBIOLOGICAL TESTS ON MINCED MEAT 
15. The production of minced meat must be monitored by means of daily microbiological tests in the 
production establishment. 
16. The sample taken for analysis must comprise five units weighing 100 grams each. Where minced meat 
is being produced in portions intended for the final consumer the sample must be taken from wrapped 
products. The samples must be representative for daily production. 
17. Samples must be examined every day for aerobic mesophile bacteria and every week for salmonella, 
staphylococci, Escherichia coli and sulphite-reducing anaerobes. 
18. The analysis methods are adopted in accordance with the procedure laid down in Article 15. 
19. The guidelines for interpreting the results of the microbiological tests are as follows: 
Aerobic mesophile 
bacteria 
5-lOVg Escherichia coli 
100/g Sulphite-reducing 
anaerobes 
30/g Staphylococci 
100/g Salmonella 
absence/25 g 
20. The results of the microbiological tests are made available to the official service. 
NoC 18/14 Official Journal of the European Communities 23.1.88 
CHAPTER VI 
MARKING 
21. Meat defined in Article 2 (2) produced in the cutting plants referred to in Article 3 (2) (a) must be 
marked on the packaging with the health mark of the establishment as defined in Chapter X of Annex 
I to Directive 64/433/EEC. 
Meat defined in Article 2 (2) produced in the establishments referred to in Article 3 (2) (b) must be 
marked on the packaging with the health mark of the establishment as defined in Chapter VIII of 
Annex A to Directive 77/99/EEC. 
22. The following must also be given on the packaging: 
— the species from which the meat was obtained; 
— the date of preparation; 
— the list of seasonings. 
23. Without prejudice to points 21 and 22, where the meat defined in Article 2 (2) is wrapped in 
commercial portions intended for direct sale to the consumer a printed reproduction of the stamp 
provided for in point 21 must appear on the wrapping or on a label applied to the wrapping. The 
stamp must include the establishment's approval number. The dimensions laid down in Directives 
64/433/EEC and 77/99/EEC do not apply to the marking referred to in this point. 
CHAPTER VII 
TRANSPORT 
24. The meat defined in Article 2 (2) must be dispatched in such a way that during transport it is protected 
from anything liable to contaminate it or to affect it unfavourably, having regard to the duration and 
conditions of transport and to the means of transport employed. In particular, vehicles used to 
transport the meat defined in Article 2 (2) must be equipped in such a way as to ensure that the 
temperatures laid down in this Directive are not exceeded. 
23.1. 88 Official Journal of the European Communities No C 18/15 
CHAPTER VIII 
MODEL 
HEALTH CERTIFICATE 
for: — minced meat 
— meat in pieces of less than one hundred grams ('), intended for a Member State of the EEC 
Nof) 
Exporting country 
Official service 
Ref.: 
(optional) 
I. Identification of meat: 
Meat of •. 
(animal species) 
Nature of packaging 
Number of cuts or packages 
Date of production 
Net weight 
II. Origin of meat 
Address(es) and approval number(s) of the production establishment(s) 
III. Destination of meat 
The meat will be sent from 
(place of dispatch) 
to 
(country and place of destination) 
by the following means of transport (3): 
Name and address of consignor 
Name and address of consignee 
IV. Health attestation 
The undersigned hereby certifies that the meat described above was obtained under the conditions 
governing production and control laid down in Directive ... on health problems affecting the produc­
tion, placing on the market and importation from third countries of minced meat and meat in pieces of 
less than one hundred grams. 
Done at on 
(Signature of the official service) 
(') Delete as appropriate. 
O Optional. 
(5) In the case of rail trucks and lorries, state the registration number, in the case of aircraft, the flight number and in the 
case of boats, the name and where necessary the number of the container.