31. 12. 85 Official Journal of the European Communities No C 349/43 
Proposal for a Council Directive amending Directive 72/464/EEC on taxes other than turnover tax 
which affect the consumption of manufactured tabacco: sixth extension of the second stage of 
harmonization 
COM (85) 683 final 
(Submitted by the Commission to the Council on 12 December 1985) 
(85/C 349/08) 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European 
Economic Community, and in particular Articles 99 and 100 
thereof, 
Having regard to the proposal from the Commission, 
Having regard to the opinion of the European Parliament, 
Having regard to the opinion of the Economic and Social 
Committee, 
Whereas, under Council Directive 72/464/EEC ('), as last 
amended by Directive 84/217/EEC (2), the transition from 
one stage of harmonization to the next is to be decided on by 
ihe Council on a proposal from the Commission; 
Whereas the second stage of harmonization, introduced by 
Council Directive 77/805/EEC (3), expires on 31 December 
1985; 
(•) OJ No I. 303, 31. 12. 1972, p. 1. 
(2) OJ No I 104, 17. 4. 1984, p. 18. 
(3) OJ No L 338, 20. 12. 1977, p. 22. Whereas the special criteria applicable during the third stage 
are dealt with in a proposal for a Directive presented by the 
Commission (4); whereas the Council has not yet acted on 
that proposal; 
Whereas, in these circumstances, an additional extension of 
the second stage is necessary; whereas no specific time limit 
should be placed on this extension, 
HAS ADOPTED THIS DIRECTIVE: 
Article 1 
Article 10 (a) (1) of Directive 72/464/EEC is hereby 
replaced by the following text: 
'1. The second stage of harmonization of the structures 
of the excise duty on manufactured tobacco shall run 
from 1 July 1978.' 
Article 2 
This Directive is addressed to the Member States. 
(") OJ No C 264, 11. 10. 1980, p. 6. 
Proposal for a Council Directive amending Directive 77/99/EEC on health problems affecting 
intra-Community trade in meat products 
COM(85) 678 final 
(Submitted by the Commission to the Council on 12 December 1985) 
(85/C 349/09) 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European 
Economic Community, and in particular Article 43 
thereof, 
Having regard to the proposal from the Commission, 
Having regard to the opinion of the European Parliament, 
Having regard to the opinion of the Economic and Social 
Committee, Whereas, as a result of the adoption by the Council of 
Directive 83/90/EEC of 7 February 1983 amending 
Directive 64/433/EEC on health problems affecting 
intra-Community trade in fresh meat (')i Council Directive 
77/99/EEC (2), as last amended by Directive 81/476/ 
EEC (*), should be amended in order to harmonize the rules 
applicable to meat and meat products; 
(') OJ No L59, 5. 3. 1983, p. 10. 
(2) OJ No L 26, 31. 1. 1977, p. 85. 
(5) OJNoL 186, 8. 7. 1981, p. 20. 
No C 349/44 Official Journal of the European Communities 31. 12. 85 
Whereas Directive 77/99/EEC should also be amended to 
take account of scientific and technical developments; 
Whereas health protection rules should be laid down 
governing certain meat products which do not yet come 
within the scope of Directive 77/99/EEC; Whereas provisions relating to animal health problems have 
been laid down in Council Directive 80/215/EEC of 
22 January 1980 on animal health problems affecting 
intra-Community trade in meat products (a), as last amended 
by Directive 85/321/EEC (3), 
Whereas meat products which are not the subject of 
commercial transactions should be excluded from the scope 
of the Directive; 
Whereas certain meat products may be prepared with or 
from mechanically recovered meat; whereas health 
protection rules should therefore be laid down governing the 
manufacture of such products thereby enabling them to be 
moved freely within the Community; 
Whereas products which do not undergo complete treatment 
should be kept at specific temperatures; whereas, for control 
purposes, the manufacturer should indicate the necessary 
particulars on the final packaging; 
Whereas meat products may, following their manufacture, 
be kept in stores operating independently of the production 
plant; whereas it is essential to lay down the special 
conditions governing the approval of such stores; 
Whereas meat products may be packaged in the production 
room; whereas packaging must be carried out in such a way 
as to avoid any risk of contamination of the products in 
question; 
Whereas certain meat products may be consigned in bulk in 
order to undergo further processing; whereas the 
requirements as to the marking of these consignments may be 
simplified; 
Whereas meat products intended for direct sale to the 
consumer must be labelled in accordance with Council 
Directive 79/112/EEC of 18 December 1978 on the 
approximation of the laws of the Member States relating to 
the labelling, presentation and advertising of foodstuffs for 
sale to the ultimate consumer ('); 
Whereas the procedures governing the inspection and 
approval of and withdrawal of approval from 
establishments, and the procedure to be followed in event of. 
a dispute between Member States must be amended in order 
to harmonize them with the rules laid down in other 
Directives in the veterinary field; 
Whereas the rules relating to inspections must take account 
of the requirements of the internal market; 
Whereas Annex A lays down the temperatures to be observed 
during cutting and wrapping of meat products; whereas the 
reference to a procedure for establishing those temperatures 
may be deleted; HAS ADOPTED THIS DIRECTIVE: 
Article 1 
Directive 77/99/EEC is hereby amended as follows: 
1. Article 1 is replaced by the following: 
'Article 1 
1. This Directive lays down health requirements for 
meat products intended for intra-Community trade. 
2. This Directive shall not apply to meat products: 
(a) forming part of travellers' personal luggage, on 
condition that they are not subsequently used for 
commercial purposes; 
(b) sent as small packages to private persons, in so far 
as no commercial operation is involved; 
(c) intended for consumption by the crew and 
passengers an board means of transport operating 
commercially between Member States.' 
2. Article 2 is replaced by the following: 
'Article 2 
For the purpose of this Directive, the following 
definitions shall apply: 
1. meat products: products prepared wholly or partly 
from meat which has undergone treatment to 
ensure a certain degree of preservation and 
products prepared from meat with the addition of 
other foodstuffs, additives or condiments. 
However, meat which has only undergone chilling 
or freezing shall not be regarded as a meat 
product. 
The following are not considered to be meat 
products for the purpose of this Directive: 
(a) meat extracts, meat consomme and stock, 
meat sauces and similar products not 
containing fragments of meat; 
(b) whole, broken or crushed bones, meat 
peptone, animal gelatin, meat powder, pork 
rind powder, blood plasma, dried blood, 
dried blood plasma, cellular proteins, bone 
extracts and similar products; 
(') OJ No L 33, 8. 2. 1979, p. 1. (2) OJ No L47, 21. 2. 1980, p. 4. 
(3) OJ No L 168, 28. 6. 1985, p. 39. 
31. 12. 85 Official Journal of the European Communities No C 349/45 
(c) fats melted down from animal tissues; 
(d) stomachs, bladders and intestines cleaned and 
bleached, salted or dried; 
2. meat: meat as defined in: 
— Article 1 of Directive 64/433/EEC, 
— Article 1 of Directive 71/118/EEC, 
— Article 1 of Directive 72/461/EEC, 
— Article 2 of Directive 72/462/EEC; 
3. Fresh meat: fresh meat as defined in: 
— Article 1 of Directive 64/433/EEC, 
— Article 1 of Directive 71/118/EEC, 
— Article 1 of Directive 72/461/EEC, 
— Article 2 of Directive 72/462/EEC; 
4. treatment: the treatment of fresh meat, whether or 
not combined with other foodstuffs, by heating, 
salting or drying, or combination of these 
processes; 
5. complete treatment: treatment the effects of which 
are sufficient to guarantee the subsequent 
wholesomeness of the product at normal ambient 
temperature; 
6. incomplete treatment: treatment which does not 
meet the requirements laid down for complete 
treatment in Annex A, Chapter V (36); 
7. heating: use of dry or damp heat; 
8. salting use of cooking salt (NaCl); 
9. drying: natural or artificial reduction of the water 
content; 
10. exporting country: the Member State from which 
merit products are sent to another Member 
State; 
11. country of destination: the Member State to which 
meat products are sent from another Member 
State; 
12. consignment: quantity of a meat product covered 
by the same heath certificate; 
13. wrapping: the protection of meat products by the 
use of an initial wrapping or initial container in 
direct contact with the product concerned as well 
as the initial wrapper or initial container itself; 
14. packaging: the placing of one or more wrapped 
meat products in a second container, as well as the 
container itself; 
15. mechanically recovered meat: comminuted meat 
obtained by mechanical means from flesh-bearing 
bones remaining after boning, apart from the bones of the head, the extremities of the limbs 
below the carpal and torsal joints and, in the case 
of swine, the coccydeal vertebrae; 
16. hermetically sealed container: wrapping which is 
designed and used to protect the contents from 
micro-organisms during and after heating.' 
3. Article 3 (1) is replaced by the following: 
'1. Each Member State shall ensure that only meat 
products complying with the following general 
conditions are sent from its 'crritory to the territory of 
another Member State: 
K1) they must have been prepared in an establishment 
approved and inspected in accordance with 
Article 6; 
(2) they must have been prepared, stored and 
transported in accordance with Annex A; 
(3) they must have been prepared from: 
(a) fresh meat as defined in Article 2 (3). This 
fresh meat may originate: 
(i) in accordance with Directive 64/ 
433/EEC and 71/118/EEC, in the 
Member State in which the preparation is 
carried out or in any other Member 
State, 
(ii) in accordance with Article 5a of Directive 
72/461/EEC, in the Member State in 
which the preparation is carried out, 
(iii) in accordance with Directive 
72/462/EEC, in a third country, being 
imported either directly or by way of 
another Member State, 
(iv) in accordance with Article 15 of Directive 
71/118/EEC, in a third country, in so far 
as: 
— products obtained from this meat 
fulfil the requirements of this 
Directive, 
— the health marking laid down in 
Annex A, Chapter VII, is not carried 
out on these products, 
— intra-Community trade in these 
products remains subject to the 
national provisions of each Member 
State; 
(b) a meat product, provided that it meets the 
requirements of this Directive; 
(c) mechanically recovered meat obtained in 
accordance with the requirements laid down in 
Directive; 
(4) — they must have been prepared by heating, 
salting or drying, which process may be 
combined with smoking or maturing, possibly 
under specific microclimatic conditions, and 
associated, in particular, with certain curing 
No C 349/46 Official Journal of the European Communities 31. 12. 85 
agents within the meaning of Article 12. They 
may also be associated with other foodstuffs 
and condiments, 
— or they must have been prepared from meat 
with the addition of other foodstuffs, 
additives or condiments. 
(5) they must have been prepared from fresh meat 
handled in accordance with Annex A, Chapter 
HI; 
(6) they must, in accordance with Annex A, Chapter 
IV, have undergone an inspection carried out by 
the competent authority; such inspections may be 
carried out, in purely routine tasks and in 
accordance with rules to be defined where 
necessary under the procedure provided for in 
Article 17, with the help of assistants specially 
trained for the purpose; 
(7) they must meet the standards laid down in Annex 
A, Chapter V; 
(8) they must have been wrapped and packaged in 
accordance with Annex A, Chapter VI, where 
wrapping and packaging are necessary; 
(9) they must bear a health marking in accordance 
with Annex A, Chapter VII; 
(10) they must, in accordance with Annex A, Chapter 
VIII, be accompanied by a health certificate 
during transport to the country of destination; 
(11) they must be stored and transported to the 
country of destination under satisfactory health 
conditions in accordance with Annex A, Chapter 
IX.' 
4. Article 4 is replaced by the following: 
'Article 4 
1. Meat products which have undergone complete 
treatment in accordance with Annex A, Chapter V (36), 
may be stored and transported at normal ambient 
temperatures. 
2. For inspection purposes, the producer must ensure 
that the final packaging of meat products which have 
not undergone a complete treatment bears a clear and 
legible indication of the temperature at which the 
products must be transported and stored, and the 
period during which preservation may thus be 
assured.' 
5. Article 6 is replaced by the following: 
'Article 6 
1. Each Member State shall draw up a list of the 
establishments approved by it, each establishment 
having a veterinary approval number. The Member 
States shall send this list to the other Member States and 
to the Commission. State shall withdraw approval if the conditions for 
approval cease to be fulfilled. 
If a check has been made in accordance with Aricle 7 the 
Member State concerned shall take account of the 
conclusions resulting therefrom. The other Member 
States and the Commission shall be informed of the 
withdrawal of approval. 
2. Inspection and supervision of approved 
establishments shall be carried out on the responsibility 
of the competent authority, which may be assisted in 
purely material tasks by staff specially trained for the 
purpose. The competent authority must at all times 
have free access to all parts of establishments in order to 
ensure that this Directive is being complied with. 
Detailed rules geoverning the abovementioned 
assistance shall be adopted in accordance with the 
procedure laid down in Article 17. 
3. Where a Member State considers, in particular after 
carrying out a check or inspection as provided for in 
Article 11 (1), and (2), that the provisions governing 
approval are not being, or have ceased to be, observed 
in an establishment in another Member State, it shall 
inform the competent central authority of that State 
accordingly. That authority shall take all necessary 
measures and notify the competent central authority of 
the first Member State of the decisions taken and the 
reasons for such decisions. 
If the first Member State fears that such measures have 
not been taken or are inadequate, the two Member 
States shall together seek ways and means of remedying 
the situation; if appropriate, this may involve a visit to 
the establishment. 
The Member States concerned shall inform the 
Commission of disputes and of the solutions 
reached. 
If the Member States cannot reach agreement, one of 
them shall put the matter within a reasonable period 
before the Commission, which shall instruct one or 
more veterinary experts to give an opinion. 
In the light of that opinion or of the opinion expressed 
in accordance with Article 7, Member States may be 
authorized, under the procedure laid down in Article 
18, to prohibit provisionally the introduction into their 
territory of meat products coming from that 
establishment. 
Such authorization may be withdrawn in the light of a 
further opinion delivered by one or more veterinary 
experts under the procedure laid down in Article 18. 
A Member State shall not approve an establishment 
unless it complies with this Directive. The Member The veterinary experts must be nationals of a Member 
State other than one of those involved in the dispute. 
31. 12. 85 Official Journal of the European Communities No C 349/47 
General rules for the application of this paragraph shall 
be adopted in accordance with the procedure laid down 
in Article 17.' 
6. Article 7 is replaced by the following: 
'Article 7 
Commission veterinary experts shall carry out regular 
inspections of the approved establishments to ensure 
that the latter in fact apply this Directive, and in 
particular Annex A, Chapters I and II. 
They shall establish a report on the results of the 
inspections carried out. 
The Member State on whose territory an inspection is 
carried out shall give the experts all the necessary help in 
performing their task. 
General rules for the application of this Article shall be 
drawn up in accordance with the procedure laid down 
in Article 17. 
A code containing rules to be applied during the 
inspections provided for in this Article shall be drawn 
up in accordance with the same procedure.' 
7. In Article 9, paragraph 2 is deleted, as is the number T 
preceding paragraph 1. 
8. In the first paragraph of Article 10, 'Article 18' is 
replaced by 'Article 17\ 
9. Article 11 is replaced by the following: 
'Article 11 
1. Without prejudice to Articles 6 and 7, a country of 
destination may check that all consignments of meat 
products as defined in Article 2 are accompanied by the 
prescribed health certificate. 
2. If irregularities are seriously suspected, the country 
of destination may carry out non-discriminatory 
inspections to check that the requirements of this 
Directive have been met. 
3. As a general rule, checks and inspections shall be 
carried out at the place of destination of the goods; they 
may be carried out at another suitable place, provided 
that the place chosen interferes as little as possible with 
the movement of the goods. 
The checks and inspections referred to in paragraphs 1 
and 2 may not be such as to cause a delay in the 
movement of the goods and their placing on the market 
which might adversely affect the quality of the meat 
products. 
4. If, during an inspection carried out on the basis of 
paragraph 2, it is found that the meat products do not comply with this Directive, the competent authority in 
the country of destination may give the consignor, the 
consignee or their representative the choice between the 
re-consignment of the meat products, their use for other 
purposes, provided that health considerations permit 
this, or their destruction. In any event, precautionary 
measures shall be taken to prevent improper use of such 
meat products. 
Decisions of the competent authority, and the grounds 
for taking them, must be communicated to the 
consignor or his representative. Should such person so 
request, they must be communicated forthwith in 
writing, together with an indication of the channels of 
appeal provided for under current legislation, their 
forms and the time limits within which they are 
open. 
If such decisions are based on the diagnosis of a 
contagious or infectious disease, or a deterioration 
dangerous to human health, they shall be 
communicated forthwith to the competent central 
authority of the producing Member State and to the 
Commission. 
Following this communication, appropriate measures 
may be taken in accordance with the procedure laid 
down in Article 17, in particular for the purpose of 
coordinating the measures taken in other Member 
States with regard to the meat products involved.' 
10. Article 13 is replaced by the following 
'Article 13 
Amendments to the Annexes, in particular to adapt 
them to advances in technology, shall be made in 
accordance with the procedure laid down in Article 
17.' 
11. Article 16 is deleted. 
12. Articles 17, 18, 19, 20, 22 and 23 become Articles 16, 
17, 18, 19, 20 and 21 respectively. 
13. The Annexes are replaced by the Annexes to this 
Directive. 
Article 2 
The Member States shall bring into force the laws, 
regulations and administrative provisions necessary to 
comply with this Directive not later than 1 January 1987. 
They shall forthwith inform the Commission thereof. 
Article 3 
This Directive is addressed to the Member States. 
No C 349/48 Official Journal of the European Communities 31. 12. 85 
ANNEX A 
GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS 
Establishments must have at least: 
1. In rooms where fresh meat and meat products are handled, worked on or stored: 
(a) waterproof flooring which is easy to clean and disinfect, rotproof and laid in such a way as to facilitate 
the draining of water; the water must be channelled towards drains fitted with gratings and with traps to 
prevent odours. However, these establishments must have: 
— in the case of refrigeration rooms, waterproof flooring which is easy to clean and disinfect, rotproof 
and laid in such a way as to facilitate the draining of water or fitted with a device with which water 
may easily be removed, 
— in the case of rooms for storage below - 12 °C, waterproof and rotproof flooring; 
(b) smooth, durable, impermeable walls, with a light coloured, washable coating up to a height of at least 
two metres; in chilling or refrigeration rooms and in stores the walls must be coated at least to storage 
height. Wall to floor junctions must be rounded or similarly finished except in the rooms for storage 
below - 12 °C; 
(c) doors in hard-wearing, non-corrodible material and, if of wood, with a smooth and impermeable 
covering on both sides; 
(d) insulation materials which are rotproof and odourless; 
(e) adequate ventilation and if necessary good extraction of steam; 
(f) adequate natural or artificial lighting which does not distort colours; 
(g) ceilings which are easily cleaned, constructed and finished in such a way as to prevent the accumulation 
of impurities, the formation of mould, the peeling of paintwork and the condensation of water 
vapour. 
2. (a) As near as possible to the work stations, a sufficient number of facilities for cleaning and disinfecting 
hands and for cleaning tools with hot water. Taps must not be hand operable. For washing hands, these 
facilities must have hot and cold running water or water premixed to a suitable temperature, cleaning 
and disinfecting products and hand towels which can be used once only; 
(b) facilities for disinfecting tools, with water supplied at not less than 82 °C. 
3. Appropriate arrangements for protection against pests such as insects, rodents, etc. 
4. (a) Instruments and working equipment such as cutting tables, tables with detachable cutting surfaces, 
containers, conveyor belts and saws, made of corrosion-resistant material, not liable to taint meat and 
meat products and easy to clean and disinfect. The use of wood is forbidden except in rooms where the 
only fresh meat and meat products stored are hygienically packaged fresh meat and meat products; 
(b) corrosion-resistant fittings and equipment meeting hygiene requirements for: 
— meat and meat-products handling, 
— storing meat and meat-product containers, in such a way that neither the meat or the meat products 
nor the containers come into direct contact with the floor or walls; 
(c) facilities for the hygienic handling and protection of meat and meat products during loading and 
unloading; 
(d) special watertight non-corrodible containers, with lids and fasteners to prevent unauthorized persons 
from removing things from them, for keeping meat and meat products not intended for human 
consumption, or a lockable room for such meat and meat products if the quantities are large enough to 
necessitate this or if they are not removed or destroyed at the end of each working day; where such meat 
31. 12. 85 Official Journal of the European Communities No C 349/49 
or meat products are removed through conduits, these should be so constructed and installed as to avoid 
any risk of contamination of fresh meat or meat products. 
5. Refrigeration equipment to keep the internal temperature of the meat and the meat products at the levels 
required by this Directive. This equipment must include a drainage system linked to the waste water pipes 
which presents no risk of contamination of the meat or the meat products. 
6. A pressurized supply of potable water within the meaning of Directive 80/778/EEC only; however, a 
non-potable water supply is authorized in exceptional cases for steam production, fire fighting and the 
cooling of refrigeration equipment, provided that the pipes installed for this purpose preclude the use of this 
water for other purposes and present no risk of contamination of meat or meat products. Non-pot.ible water 
pipes must be easily distinguished from those used for potable water. 
7. An adequate supply of hot potable water within the meaning of Directive 80/778/EEC. 
8. A waste water disposal system which meets hygiene requirements. 
9. An adequately equipped lockable room for the exclusive use of the competent authority or, in the case of 
storage premises located apart from the establishment approved for the preparation of meat products referred 
to in point 47 of Chapter IX, suitable facilities. 
10. Facilities enabling the veterinary inspections provided for in this Directive to be carried out efficiently at any 
11. An adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash basins, 
showers and flush lavatories. The latter must no open directly into the work rooms. The wash basins must 
have hot and cold running water or water premixed to a suitable temperature, materials for cleaning and 
disinfecting the hands and hand towels which can be used once only; the wash basin taps must not be 
hand-operable. There must be a sufficient number of such wash basins near the lavatories. 
12. A place and adequate facilities for cleaning and disinfecting means of transport. This place and these facilities 
are not compulsory if provisions exist requiring that means of transport be cleaned and disinfected at 
officially authorized facilities. 
CHAPTER 1 
Special conditions for the approval of establishments manufacturing meat products 
IV Beyond the general requirements, establishments producing meat products must have at least: 
(a) suitable rooms large enough for the separate storage: 
(i) under refrigeration: 
— of fresh meat within the meaning of Article 2 (3), 
— of meat other than that referred to in Article 2(3); 
(ii) at ambient temperature or, where appropriate, under refrigeration: 
— of meat products fulfilling the requirements of the Directive, 
— of other products prepared wholly or partly from meat; 
(b) suitable rooms sufficiently large for the preparation of meat products; 
(c) a lockable room for the storage of certain ingredients such as condiments and additives; 
(d) a room for packing, unless the conditions laid down in paragraph 41 of Chapter VI are fulfilled; 
(e) a room for final packaging and for dispatch; 
No C 349/50 Official Journal of the European Communities 31. 12. 85 
(f) a room for the storage of wrapping and packaging materials; 
(g) a room for the storage of cleaning and maintenance tools and products and for cleaning of movable 
equipment such as books, containers, etc. 
14. Depending on the type of product involved the establishment must have: 
(a) a room for the removal of packaging; 
(b) a room for thawing of fresh meat; 
(c) J cutting room; 
;d> a room for filling containers prior to heat treatment; 
(e) a room: 
— for cooking, equipment for heat treatment must be fitted with a recording thermometer or 
telethermometer, 
— for retorting; the retorts must be fitted with a recording thermometer or telethermometer, and a 
direct-rtading control thermometer; retorts must also be equipped with a manometer; 
if) a room for rendering down of fats; 
(gj a room for facilities for smoking; 
(h) a room for drying and maturing; 
(i) a room for desalting, soaking or otherwise treating natural guts; 
(l) a curing room, if necessary with air-conditioning facilities enabling a temperature not exceeding + 
10 °C to be maintained; 
(k) a room, if necessary with air-condiiionmg facilities, for slicing or tutting and for the wrapping of meat 
products intended for sale in pre-packed form; 
(1) a device for conveying empty cans hygiemcally to the work room; 
(m) an apparatus enabling cans to be thoroughly cleaned immediately before filling; 
(n) an apparatus for washing cans in potable water after they are hermetically sealed and before 
retorting; 
(o) a room or place for the loading and drying of containers after heat treatment; 
(p) facilities for the incubation of samples of meat products in hermetically sealed containers; 
(qj adequate, facilities to check whether containers are hermetically sealed and undamaged 
However, provided that the equipment used can have no deleterious effect on the fresh meat and meat 
products, the same room may be used for the operations to be carried out in the separate rooms referred to in 
(e), (f). (gj, and(h). 
The work undertaken in the rooms referred to in (c!. (d) and !k> may be carried out in the room referred to in 
paragraph \1 (b) of this Chapter provided there is no risk of contamination of the fresh meat or meat 
products. 
CHAPTER II 
Hygiene of the staff, premises and equipment in the establishments 
15. Absolute cleanliness shall be required of staff, premises and equipment. 
(a) Staff must in particular wear clean wi .king clothes and headgear and, where necessary, a neck shield. 
Staff engaged in working on or handling meat or meat products must wash and disinfect their hands 
several times during the working day and each time work is resumed. Persons who have been in contact 
with infected meat must immediately afterwards carefully wash their hands and arms with hot water and 
then disinfect them. Smoking is forbidden in work rooms and store rooms. 
31. 12. 85 Official journal of the European Communities No C 349/SI 
(b) No animal may enter the establishments. Rodent*, insects and other vermin must be systematically 
destroyed. 
;c) Equipment and implements used for working on meat and meat products shall be kept clean and in a 
good state of repair. They shall be carefully cleaned and disinfected several times during the working 
day. at the end of the day's work and before being re-used when they have been soiled. 
Continuous production machines should at least be cleaned when work has been finished or in cases 
where contamination is suspected. 
16. Premises, instruments and working equipment must not be used lor purposes other than working on fresh 
meat and meat products. 
1 lowever. thev may be used (or the preparation of other foodstuffs either simultaneously or at different times 
following authorization by the competent authority, provided that all appropriate measures are taken to 
prevent contamination or adverse changes in the products covered by this Directive. 
17. Fresh meat and meat products, their ingredients and containers shall not: 
— come into direct contact with the ground, 
— be deposited or handled under conditions which might contaminate them. 
t are must be taken to ensure that there is no contact between raw materials and finished products. 
1 H. Potable water must be used tor all purposes; however, non-potable water may be used in exceptional cases for 
steam production provided that the pipes installed :or this purpose preclude the use of this water for other 
purposes and present no danger of contamination of fresh meal. In addition, non-potable water may be used 
in exceptional cases tor cooling refrigeration equipment Non-po:abie water pipes must he clearly 
distinguished from pipes used for potable water 
1 4. I he spreading of sawdust or am other similar substance on the floor ot the workrooms and storage rooms is 
prohibited 
-H I >t•tcrgents, dismtc-ct.mis and similar substances must he used in such a wav that instruments, working 
equipment, fresh meat and meat products are not adversely affected. Their use must be followed by thorough 
rinsing of such instruments and working equipment with potable water. 
Products for maintenance and cleaning must be kept in rooms provided for this purpose. 
21 Any person who is a possible source of contamination, in particular through pathogenic agents, shall be 
prohibited from working with or handling fresh meat or meat products. 
22. Any person employed to work with or handle fresh meat or meat products shall be required to show by a 
medical certificate that there is no impediment to such employment. The medical certificate shall be renewed 
every year, unless another staff medical check-up scheme offering equivalent guarantees is recogni/ed in 
accordance yvith the procedure laid down in Article !*". 
Special hygiene conditions for establishments manufacturing meat products 
2* In derogation from point 4 a ot this Annex, the use of wood is permitted in storage rooms where its 
application is necessary tor technological reasons, in particular for the maturing of certain meat products, 
provided there is no risk ot the latter being contaminated 
24. T he temperatures in rooms where work on fresh meat and meat products is undertaken must ensure hygienic 
production; if necessary, these rooms must be provided with air-conditioning facilities. 
Rooms for curing must be kept at a temperature not exceeding 10 °C. Rooms for slicing, cutting and for the 
wrapping of meat products intended for sale in prepacked form must, in so far as the produefs have not been 
submitted to a complete treatment, be kept at a temperature not exceeding 12 °C. 
25. In establishments producing meat products in cans or similar containers, 
(a) the latter must be: 
— thoroughly cleaned immediately before filling, by means of the cleaning apparatus referred to in 
paragraph 14 (m). 
— if necessary, washed in potable water, after they are hermetically sealed and before retorting by-
means of the apparatus referred to in paragraph 14 !n), 
— handled in such a way before and after heat treatment that any type of damage or contamination is 
avoided. 
No C 349/52 Official Journal of the European Communities 31. 12. 85 
(b) Member States may allow the addition of certain products to the water used in the autoclaves in order to 
prevent corrosion of cans and to soften and disinfect the water. A list of these products will be drawn up 
in accordance with the procedure laid down in Article 17. 
c) Member States may allow the use of recirculated water for the cooling and washing of heat-processed 
containers. Such water must be filtered and either have been treated with chlorine or else undergone 
another treatment approved in accordance with the procedure laid down in Article 17. Such treatment is 
designed to make the recirculated water comply with the microbiological standards laid down in Annex I 
E: to Directive 80/778 EEC so that it cannot contaminate the products and does not constitute a 
hazard to human health. The recirculated water must circulate in closed circuit so that if cannot be used 
tor other purposes. 
d Vt'here there is no risk of contamination. Member States may allow that the water used tor cooling and 
washing containers he used at the end ol a working period for cleaning floors. 
CHAPTER III 
Requirements for fresh meat to be used for the manufacture of meat products 
lb. Fresh meat which comes from i slaughterhouse, cutting establishment, cold store or other processing 
establishment in the same country as the establishment concerned must be transported to it under satisfactory 
hygiene conditions in accordance with the provisions of the Council Directives referred to in Article 2 (2) 
except those on sealing. 
2"\ Meat which does not comply with the conditions of Article 1 i ^j may be held in approved establishments only 
it stored in separate places; it must be used in other places or at other times than meat which does comply with 
those conditions. The competent authority must at all times have free access to storerooms and to all work 
rooms in order to verify strict observance of these provisions. 
2H. AS soon as it arrives at the establishment and until it is used, fresh meat intended for processing must be stored 
in accordance with the provisions of the Directives referred to in Article 2 .2; and ;.i;. 
29. Meat from animals other than those indicated in the Directives referred to in Article 2(3) which is used as an 
ingredient in the meat products must be transported, handled and stored in accordance with the provisions of 
this Directive. 
CHAPTER IV 
Supervision of production 
M). Establishments in which meat products are manufactured must be subject to supervision by a competent 
authority, which must be given due notice before the work on meat products intended for n tra-Community 
trade is undertaken. 
"> I Supervision bv the competent authority must include the following: 
— inspection of the entry and exit register for fresh meat and meat products, 
— sanitary inspection of fresh meat intended for the manufacture of meat products for intra-Community 
trade and, in the case referred to in point 3 (b) of Article 3 (1), of meat products or, in the case referred to in 
point 3 ic! and (d) o.r Article 3 (I). of mechanically recovered meat, 
— inspection of meat products on dispatch form the establishment, 
— filling in and issuing the health certificate provided for in paragraph 46, 
— verification of the cleanliness of the prenv.s. , facilities and instruments and of staff hygiene as provided 
for in C.'hapui' II, 
— taking of any samples required for laboratory tests, 
— any other supervision measures considered necessary Iv. the competent authority to ensure compliance 
with this Directive. 
The results of such supervision must be recorded in a register. 
Official Journal of the European Communities No C 349/53 
32. In the case of the manufacture of meat products heated in hermetically sealed containers the competent 
authority must ensure that: 
— the producer samples the daily output, at intervals determined in advance, to ensure the efficacy of the 
sealing, 
— the producer carries out the necessary checks, using in particular control markers to check that the 
containers have in fact undergone suitable heat treatment, 
— products in hermetically sealed containers are removed from the heating equipment at a sufficiently high 
temperature to ensure rapid evaporation of humidity and are not touched by hand until completely 
— the producer carries out incubation tests on meat products which have undergone a complete treatment by 
— the producer places a mark on the containers allowing the identification of the meat products produced at 
the same time and under the same conditions, 
— the producer, in the case of a heat treatment in a hermetically sealed container for which the Fc value 
exceeds or equals 3,0, proceeds in accordance with a sound heat treatment process defined by important 
criteria such as heating time, temperature, movement during heating operations, filling, etc., a record of 
which shall be kept; this process must be set up by qualified staff with the requisite knowledge who have 
facilities available which make it possible to determine which requirements the product must fulfil in 
order to attain an Fc value which exceeds or equals 3,0, 
— thermometers of heating equipment are checked against standard thermometers. 
33. The results of the various checks carried out by the producer must be kept for presentation on request to the 
competent authority. 
CHAPTER V 
Check on the effectiveness of treatments 
34. The competent authority must check the effectiveness of the treatment of meat products, if necessary by 
taking samples, to ensure that: 
— the products have undergone treatment as defined in Article 2 (4), 
— the treatment may be considered as complete within the meaning of Article 2 (5) or incomplete in 
accordance with Article 2 (6). 
35. A product has been treated within the meaning of Article 2 (4) when either the aw value is less than 0,97 or the 
cut surface shows that the product no longer has the characteristics of fresh meat. 
36. A product has undergone complete treatment: 
(a) if it has undergone heat treatment in a hermetically sealed container, when the Fc value exceeds or equals 
3,0 or, in Member States in which this value is not customarily applied, when a check on the treatment 
has been carried out by means of a seven-day incubation test at 37 °C or a 10-day test at 35 °C; 
(b) if it has undergone a treatment other than that referred to in (a), when: 
(i) the aw value does not exceed 0,95 and the pH does not exceed 5,2; or 
(ii) the aw value does not exceed 0,91; or 
(iii) the pH is less than 4,5. 
If the conditions referred to in (a) and (b) are not fulfilled in the treatment, the product shall be regarded as 
having undergone incomplete treatment. 
However, products which have been subjected to natural fermentation and to maturing for a long period are 
to be regarded as having undergone complete treatment. The Commission will determine in accordance with 
the procedure laid down in Article 17 the limits for the aw and pH values with which these products must 
comply. * 
No C 349/54 Official Journal of the European Communities 31. 12. 85 
37. The competent authority must check that a product has been combined with other foodstuffs, additives or 
condiments by submitting it to an appropriate inspection and assess whether the production criteria laid 
down by the producer have been met. 
CHAPTER VI 
Wrapping and packaging of meat products 
38. Wrapping and packaging must take place under satisfactory hygiene conditions in rooms intended for this 
purpose. 
39. Wrapping and packaging must comply with all rules of hygiene, including the following: 
— it must not be such as to alter the organoleptic characteristics of the meat products, 
— it must not be capable of transmitting to the meat products substances harmful to human health, 
— .it must be strong enough to protect the meat products adequately. 
40. Wrapping may not be re-used for meat products, with the exception of certain special types of earthenware 
which may be re-used after cleaning and disinfecting. 
41. Preparation of meat products and wrapping and packaging operations may take place in the same room 
subject to the following conditions: 
(a) the room must be sufficiently large and so laid out that the hygiene of the operatations is assured; 
(b) the material for packaging and wrapping must be enclosed in a sealed protective covering immediately 
after manufacture; it must be protected from damage during transport to the establishment and stored 
under hygienic conditions in a separate room of the establishment; 
(c) the room for storing the packaging material must be dust and vermin-free and no air may enter from 
other rooms containing substances which might contaminate fresh meat or meat products; packaging 
must not be stored on the floor; 
(d) packaging must be got ready under hygienic conditions before being brought into the work room; 
(e) packaging must be brought into the work room hygienically and used without delay; it must not be 
touched by staff handling fresh meat and meat products; 
(f) immediately after packaging, the meat products must be placed in the storage room. 
CHAPTER VII 
Health marking 
42. Meat products must carry a health mark. The health mark must be carried out under the responsibility of the 
competent authority, during or immediately after manufacture, in an easily visible place. The mark must be 
legible, indelible and its characters easily distinguishable. The mark may be applied to the product or 
when individually wrapped to the wrapping or on a lable fixed to this wrapping in accordance with para­
graph 45 (b). 
However, where a meat product is individually wrapped and packaged, it shall suffice for the health mark to 
be put on the packaging. 
43. Where meat products marked in accordance with paragraph 42 are placed in a further wrapping or 
packaging, the mark must also be put on that further wrapping or packaging. 
44. In derogation from paragraphs 42 and 43, the health marking of meat products in large packagings intended 
for further processing in an approved establishment is not necessary, provided that: 
— the large packaging containing the meat products bears on the external surface the health mark in 
accordance with paragraph 45 (a), " 
3i. 12. 85 Official Journal of the European Communities No C 349/55 
— the establishment of dispatch maintains a special record of the amount, type and destination of 
consignments dispatched in accordance with this paragraph, 
— the recipient establishment maintains a special record of the amount, type and origin of consignments 
received in accordance with this paragraph, 
— the health marking of the large packaging is destroyed under the supervision of the competent authority 
when the large packaging is opened, 
— there is clearly indicated on the external suface of the large packaging the destination and intended use of 
the consignment. 
45. (a) The health mark must give the following particulars within an oval surround: 
— above: 
the initial letter or letters of the exporting country in capitals, i.e., B - D - DK - F - GR - IRL -
I - L - NL - UK, followed by the approval number of the establishment, 
— below: 
one of the following sets of initials: CEE - EEG - EWG - EEC - E0F or EOK. 
(b) The health mark may be applied to the product, wrapping or packaging by inking or branding, or it may 
be printed on or applied to a label. The mark must be destroyed when the package is opened. 
Non-destruction of this mark may be tolerated only when the package is destroyed on being 
opened. 
(c) The health mark may also consist of an irremovable disc of resistant material complying fully with 
hygiene requirements and bearing the information specified in paragraph (a) of this point. 
CHAPTER VIII 
Health certificate 
46. The original copy of the health certificate which must accompany meat products during their transportation 
to the country of destination must be issued by the competent authority at the time of dispatch. 
It must correspond in form and content to the model in Annex B. It must be made out at least in the 
language(s) of the country of destination and must contain the particulars specified. It must consist of a single 
sheet of paper. 
CHAPTER IX 
Storage and transport 
47. Meat products intended for intra-Communiry trade must be stored in the premises referred to in Chapter I, 
paragraph 13 (a) or in a store approved in accordance with Directive 64/433/EEC. 
Meat products in hermetically sealed containers which can be kept at ambient temperatures may be stored in 
stores situated outside an establishment approved for the production of meat products, where these stores are 
approved by the competent authorities. 
48. Meat products for which certain storage temperatures are indicated in accordance with Article 4 must be 
maintained at those temperatures. 
49. Meat products must be transported in such a way that they are protected during transportation from anything 
which may be detrimental to them or contaminate them, taking into account the length of the journey, the 
means of transport and the weather conditions. 
50. Meat products must be transported in vehicles equipped to enable them to be transported when necessary 
under refrigeration, the temperatures indicated in accordance with Article 4 not being exceeded. 
No C 349/56 Official Journal of the European Communities 31. 12. 85 
ANNEXB 
HEALTH CERTIFICATE FOR MEAT PRODUCTS (') INTENDED FOR A MEMBER STATE OF THE 
EEC 
No(2): 
E xporting country: 
Ministry: 
Department concerned: 
Reference (2): 
I. Identification of meat products 
Products manufactured with meat from: 
(Animal species) 
Nature of products (J): 
Nature of packaging: 
Number of individual items or of packages: 
Storage and transport temperature {"): 
Storage life (4): 
Net weight: 
II. Origin of meat products 
Address(es) and veterinary approval number(s) of approved processing establishment(s): 
Address(es) and veterinary approval number(s) of approved store(s): 
III. Destination of meat products 
The meat products are to be sent from: 
(Plpce of dispatch) 
to: 
(Country of destination) 
by the following means of transport (s): 
Name and address of consignor: 
Name and address of consignee: 
('} Within the meaning of Article 2 of Directive 77/99/EEC. 
(2) Optional. 
(3) Mention any ionizing radiation for medical reasons. 
(") Where an indication is given in accordance with Article 4 of Directive 77/99/EEC. 
(5) Indicate the number or registration number (railway wagons and lorries), the flight number (aircraft) or the 
name (ship). 
31. 12. 85 Official journal of the European Communities No C 349/57 
IV. Health attestation 
I, the undersigned, certify that: 
(a) the meat products described above were manufactured from fresh meat or meat products under 
conditions that comply with the requirements of Directive 77/99/EEC ('); 
(b) the said meat products, their wrappings or packaging, bear a mark proving that they have all come from 
approved establishments ('); 
(c) the transport vehicles and equipment and the way in which the consignment was loaded comply with the 
hygiene requirements laid down in Directive 77/99/EEC; 
(d) the fresh pigmeat used in the manufacture of the meat products has/has not been (') subjected to a 
trichinae detection test. 
Done at on 
Delete as appropriate. (Signature) 
(Name in capital letters) 
Proposal for a Council Regulation (EEC) concerning the implementation of the special programme to 
combat hunger in the world 
COM(85) 699 final 
(Submitted by the Commission to the Council on \C December 1985) 
(85/C 349/10) 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European 
Economic Commumcy, and in particular Article 235 
thereof, 
Having regard to the proposal from the Commission, 
Having regard to the opinion of the European Parliament, 
Whereas accordingly on 11 July 1983 the Council adopted 
Regulation (EEC) No 1993/83 (•), concerning the 
implementation of a special programme to combat hunger in 
the world over a two-year period (1983 to 1984); 
Whereas it is necessary to continue the programme and to 
this end appropriations have been entered in the budget of the 
European Communities; 
Whereas the Treaty does not provide specific powers for this 
purpose, 
HAS ADOPTED THIS REGULATION: 
Article 1 
The Community shall, on an experimental basis, implement 
special measures to combat hunger in the world. 
(]) OJNoL 196,20. 7. 1983, p. 6. Article 2 
Aid shall be granted to the developing countries, and 
especially the least developed of them. The purpose of the aid 
shall be to support or stimulate the recipient countries' own 
efforts. It shall help towards improving the living conditions 
of the most needy sections of the population of the countries 
concerned. 
Article 3 
1. Community aid shall take the form both of support 
measures for recipient countries which have undertaken to 
increase their level of self-reliance in food and of support 
measures designed to protect their natural resources and 
improve the way in which these resources are utilized. 
2. Community aid to increase the level of self-reliance in 
food shall be aimed at supporting consistent measures 
undertaken in the rural sector by the recipient countries at the 
stages relating to the production, marketing, storage and 
transport of agricultural products. 
3. Measures to protect natural resources shall be 
implemented in the following fields particularly: more 
efficient use of fuel wood, reafforestation and the combating 
of desertification, better use of water resources at village level 
and efficient management of domestic and wild livestock.