ARCHIVESHISTORIQUES
DELACOMMISSION
COLLECTION RELIEEDES
DOCUMENTS "COM"
COM(78)418
Vol.1978/0161

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COMMISSION OFTHEEUROPEAN COMMUNITIES
COM(78)418 final
Brussels,7november1978
Proposalfora
COUNCILREGULATION
onhealthproblemsaffectingintra-Community trade
infresh-meat andfreshpoultrymeat whichhasbeen
minced,groundorsimilarly choppedwithorwithout
theadditionofotherfoodstuffs,additivesand
condiments
(submittedtotheCouncilbytheCommission )
C0M(78)418final

COMMUNICATION FROMTHECOMMISSION TOTHECOUNCIL ..
Subject:DraftofaCouncilRegulation onhealthproblemsaffecting
- intra-Community tradeinfresh-meat andfreshpoultrymeat
whichhasbeenminced,groundorsimilarlydivided,withorV
withoutadditionofotherfoodstuffs >additives andcondiments .
Onadoptionofthe.Councildirectiveof21stDecember1976
onhealthproblemsaffectingintra-Community tradeinmeat
*(1)
.products (77/99/EEC).the-'Commission undertookin,Article9^
thereoftosubmitaproposaltotheCouncilonprovisions '
,applyingtofresh-meat whichhasbeenminced,groundor
similarlybrokendownintosmallpieceswiththeadditionof.
otherfoodstuffs andcondiments .Asimilarcommitment exists
intheCouncildirectiveof15thFebruary1971onhealth
.problemsaffectingtradeinfreshpoultrymeat (71/118/EECas
(2)
Nmodified)inArticle15athereof.InadditionCouncil '
Directiveof26thJune1964onhealthproblemsaffectingintra-
Communitytradeinfreshmeat(64/433/EECasmodified)by
Article6(2)pointI.A.a.enabledMemberStatestoretain
certainprovisions asregardsfresh-meat incutsweighingless
than3Kg,inparticular mincedmeat*andmeatcutupinasimilar
manner,exceptingwholefilletsofbeefandwholeshouldersof,.
porkonthebone.
Inrespectofothercutsoffreshmeatweighinglessthan3kg,'
prepackedcutsoffreshmeatintendedfordirectsaletothe
finalconsumerandoffalsseparatedfromthecarcase_.itisthe
intentionoftheCommission tosubmitaseoarateproposal
modifyingthedirective concerned assoonaspossible..
•vFreshmeatandfreshpoultrymeatwhichhasbeenminced,ground
orsimilarlydivided,withorwithoutadditionofotherfoodstuff
orcondiments presentparticulartechnical andhealthproblems
whicharenevertheless commontotheproductsconcerned .The
Commission accordingly proposesthatthe*mincedproductsare
treatedtogetherinahorizontal fashion.. • ■
(1) .-- . 'AJNoL26,31.1.77,p.85 - '"
J^:0JNoL55,8.3.1971,p.23
njNoL189,20.8.1975,p.1 " ,

Proposai for a
COUNCIL REGULATION
of
onhealth problems affecting intra-Community
trade infresh-meat and fresh poultry meat
which hasbeen minced ,ground orsimilarly
chopped with orwithout the addition ofother
foodstuffs ,additives andcondiments . ,
%
THE COUNCIL OFTHE EUROPEAN COMMUNITIES ,
Having regard totheTreaty establishing theEuropean Economic Community ,and ,
inparticular Article 43thereof , \
Having regard ,totheproposal from theCommission ,
Having regard totheopinion oftheEuropean Parliament , -
Whereas ,since theestablishment ofthecommon organization ofthemarkets , ,
fresh meat andfresh "poultry-meat which hasbeen minced ,ground orsimilarly
chopped with orwithout theaddition ofother foodstuffs ,additives and condiments
maymove freely within the Community ;whereas ,however ,intra-Community trade in
these products iscurbed bythe existence ofdifferent health requirements in ,
this sector inthe various Member States ;whereas ,inorder toremove such
disparities ,itisnecessary tosubstitute common provisions forthese national
requirements ;
Whereas ,inorder toguarantee thequality oftheproducts inquestion from the
health point ofview ,itisnecessary touse ,intheir manufacture only .that
fresh meat obtained inaccordance with the Community standards laid down in
v ■ _• r
Council Directive 64/433/EEC of26June 1964 onhealth problems affecting
intra-Community trade infresh meat^^,aslastamended byDirective 75/379/EEC^' in
Council Directive 71/118/EEC of15February 1971 onhealth problems affecting
trade infresh poultrymeat ^,aslastamended byDirective 78/50/EEC,andin
Council Directive 72/462/EECof12December 1972 onhealth and veterinary
inspection problems upon importation ofbovine animals and swine andfresh
meatfromthird countries ^,aslastamended byDirective 77/98/EEC ;
;?:OJNo121,29.7.1964 ,p.2012 /64j^OJ NoL172,3.7.1975 ,p.17
JOJNo L55,8.3.1971 ,p.23
.-.OJNoL15,19.1 .1978 ,p.28
SJsOJ NoL302,31.12.1972 ,p.28
VO;0JNoL26,31.1.1977 ,p.81

Whereastheproductsinquestionmustbemanufactured ,storedandtransported
inconditionsofferingeveryguarantee asregardshealth;whereasthene'edfor
manufacturing andprocessing establishments toobtainapprovalislikelyto
facilitate supervision ofcompliance withtheseconditions;whereasprovision
shouldbemadeforaprocedureintendedtosettleanydisputeswhichmayarise
betweenMemberStatesastothejustification oftheapprovalofa-manufacturing
establishment ;
Whereas,moreover,Communitycontrolarrangements shouldbeintroducedto
ensurethatthestandardslaiddowninthisRegulation areapplieduniformly
inallMemberStates;whereasprovisionshouldbemadefortheprocedurefor
suchcontrolstobedetermined accordingtoaCommunityprocedurewithinthe
StandingVeterinary CommitteesetupbyCouncilDecision68/361/EECof15October
1968(7);
Whereasincertainfieldspresenting specialproblemstheprovisions inMember
Statescannotbeapproximated untilamorethoroughstudyhasbeenmade.
Whereas,asregardsintra-Communi tytrade,theissueofahealthycertificate
draftedbyanofficialveterinarian isconsideredtobethebestwayofassuring
thecompetentauthorities ofthecountryofdestination thataconsignment of
comminuted meatcomplieswiththisRegulation;whereasthiscertificate must
accompanytheconsignment oftheseproductstotheplaceofdestination ;
' ' ' / -
WhereasMemberStatesmusthavetherighttoprohibittheintroduction into
theirterritoryofcomminutedmeatfromanotherMemberStatewhichprovesunfit
forhumanconsumption ordoesnotcomplywithCommunityhealthprovisions;
Whereas,insuchcases,theconsignorshould,athisownrequestoruponrequest
ofhisrepresentative ,beallowedtohavethecomminuted meatreturnedtohim
unlesstherearehealthreasonstothecontrary;
Whereas,incaseofprohibition orrestriction,thereasonsthereforshouldbe
madeknowntotheconsignororhisrepresentative andalso,incertaincases,_
tothecompetentauthorities oftheexportingcountry;.
Whereas,intheeventofadisputebetweenhimselfandtheauthorities ofthe
MemberStateofdestination astothejustification forprohibition or
restriction,theconsignor -shouldbeenabledtoobtaintheopinionofanexpert;
Whereas,inordertofacilitate theimplementation oftheproposedmeasures,
aprocedureshouldbeprovidedforclosecooperation betweentheMemberStates
andtheCommissionwithintheStandingVeterinary Committee,
HASADOPTEDTHISREGULATION :
OJNoL255,18.10.1968,p.23

Article 1
This Regulation lays down health requirements which shall apply to
intra-Community trade infresh meat and fresh poultrymeat which hasbeen
minced ,ground orsimilarly divided ,with orwithout theaddition ofother
foodstuffs ,additives andcondiments ,whether ornotplaced inanedible
container .
Article 2
Forthepurpose ofthis Regulation ,thefollowing definitions shall apply
a)Type Ameat :skeletal muscle from fresh meat ,which hasbeen divided
into small fragments manually ormechanically ,which may contain a
•certain quantity offat,and isintended fordirect sale tothe final
consumer ;
b)Type Bmeat all fresh meat which has,where necessary ,been deboned
manually ormechanically anddivided into small fragments and isnot
Type Ameat nor Type Cmeat ;
c?Type Cmeat :fresh meat obtained byrecovering mechanically muscular ,
connective tissue ,fatandbone marrow from meat-bearing bones ;

<j)Type Dmeat ;fresh poultrymeat which isdivided mechanically into
" t • ' '
small fragments and isnot type Efresh poultrymeat ;
Type Emeat :fresh poultrymeat obtained byrecovering mechanically mus­
.cular . "connective tissue ,fatandbone marrow from meat-bearing bones ;
f)comminuted meat :fresh meat orfresh poultrymeat asdefined ina)
toe)with orwithout theaddition ofother food stuffs ,additives and
condiments ,whether ornotplaced inanedible container ;
g)fresh meat :fresh meat asdefined in
- Article 1ofDirective 64/433/EEC;
Article 2ofDirective 72/462/EEC;
h)fresh poultrymeat ;fresh poultrymeat asdefined in
Article 1ofDirective 71/118/EEC ;
i)skeletal muscle ;skeletal muscle which has bynature little
connective tissue and from which sinews and tendons are cutaway ;

-5-
j)official veterinarian ; .theveterinarian designated bythecompetent
central authority oftheMember State ;
y . -
k>country ofdespatch :theMember State from which comminuted meat v
issent toanother Member State ;
t>country ofdestination : the Member State towhich comminuted meat
issent from another Member State ;
m)consignment :aquantity ofcomminuted meat which iscovered bythe
same health certificate ;
n)wrapping :theprotection ofcomminuted meat bytheuseofaninitial
wrapping orinitial container indirect contact with theproduct
concerned , and the initial wrapper orinitial container itself ;
<* i
•-!-o)packaging :theplacing ofwrapped comminuted meat inasecond
container andsuch container itself ;
p)establishment :.acomminuting premises approved inaccordance with
Article 4.
v Article 3 ,
Comminuted meat maybesent from theterritory ofoneMember State
totheterritory ofanother only ifitmeets thefollowing requirements
1. Itmust have been produced ,stored andtransported inaccordance with
theprovisions ofAnnex A. ,
2. Itmust have been produced inanestablishment approved inaccordance
with Article 4and inspected byanofficial veterinarian .

Itmust haveibeen produced inaccordance with the requirements of
Article 4from : '
a)fresh meat asdefined inArticle 2.This fresh meat may
originate
-inaccordance with Directive ,64/433/EEC,intheMember State
inwhich theproduction iscarried out orinanyother Member
State , _
inaccordance with Directive 72/462/EEC,inathird country ,
being imported either directly orbyanother Member State ;
b)fresh poultrymeat asdefined inArticle 2.This fresh poultry -.
meat mayoriginate :
-inaccordance with Directive 71/118/EEC,intheMember State
inwhich theproduction iscarried out orinany other Member
State . ■ • " .
Itmust ,inaccordance with theprovisions ofAnnex A,Chapter IV,
have undergone aninspection byanofficial veterinarian .
Itmust have been subject tothe supervision and inspection provided for
inAnnex A,Chapter V. .
Itmust have been wrapped and/orpackaged inaccordance with the
provisions ofAnnex A,Chapter VI.
The wrapping and/orpackaging must bear apublic health stamp and be
marked inaccordance with theprovisions ofAnnex A,Chapter VII .
Itmust beaccompanied byapublic health certificate ,inaccordance v
with Annex A,Chapter VIII ,during thetransport tothecountry and _
place ofdestination .

Itmust bestored andtransported tothecountry andplace ofdestination
under satisfactory health conditions inaccordance with theprovisions of
Annex A,Chapter IX.
Article 4
Each Member State shall draw upalist oftheestablishments approved by
itand having aveterinary approval number .Itshall send this list to v,
the Other Member States and tothe Commission .
The Commission shall draw upalist ofthese approved establishments and
have itpublished intheOfficial Journal oftheEuropean Communities .
AMember State shall notapprove anestablishment unless compliance with
this Regulation isassured .
TheMember State shall withdraw approval iftheconditions forapproval
are nolonger fulfilled .
Ifacheck .hasbeen made inaccordance with Article 5,theMember State
concerned shall take account ofthe conclusions resulting therefrom .
The other Member States and the Commission shall beinformed ofthe
withdrawal ofapproval .
Inspection andsupervision ofapproved establishments shall becarried
out under theresponsibility oftheofficial veterinarian ,whomay be
assisted inpurely technical tasks bypersonnel specially trained for
thepurpose .
f ■
Thedetailed rules governing this assistance shall bedetermined in' "
accordance with theprocedure provided for inArticle 11.
IfaMember State considers that theconditions forapproval arenot or
are ;nolonger complied with by^an establishment inanother Member State ,
itshall soinform the Commission andthe competent central authority of
the latter Member State .
Inthecase referred toinparagraph 3,theCommission shall forthwith -
initiate theprocedure laid down inArticie 5.
Ifjustified bythe conclusions oftheinspection report ,theMember States
maybeauthorised ,inaccordance with theprocedure laid down inArticle
12,torefuse entry totheir territory ofcomminuted meat from the
establishment inquestion .

This authorization may bewithdrawn inaccordance with the same
procedure ifthis isjustified bythe
findings ofafurther expert inspection carried out inaccordance with
Article 5. ; - •
Τ -
Article 5.
Veterinary experts oftheMember States and ofthe Commission shall
carry out regular inspections oftheapproved establishments toensure that
the latter infact apply this Regulation and inparticular Annex ArChapters
andII. ■ ■■'['' '' ;" V' !.^
They shall provide theCommission with areport onthe'results ofthe
inspections carried out . vV
The Member State inwhose territory aninspection iscarried out shall
give the experts all thenecessary help inperforming their task .: -
•Theexperts oftheMember States who carry .out the inspections shall be-
designated bythe Commission acting upon aproposal from theMember States .
They must b§nationals ofaMember State other than that in.,which the
inspection iscarried outand,inthecase provided for .inArticle 4(3),
-other than that ofthe Member States involved inthe dispute .
Inspections shall becarried outonbehalf oftheCommunity ^which shall
bear the cost involved .
.The frequency andthedetailed rules forthese inspections shall be
determined inaccordance with theprocedure laid down inArticle 1.1..
Article 6 , . <
1. .The Commission shall undertake studies and submit appropriate reports
totheMember States within theStanding Veterinary Committee on :-
' a)Microbiological checks -including the role oflimit values -and
microbiological methods tobeemployed forthepurposes ofsuch
checks on;' ■ '" : . V'x

-9-
i)Thedegree ofhygiene ofthe whole process ofproduction forall
types ofcomminuted meat from the time the fresh meat enters the
establishment until the product leaves the establishment -in
particular inrelation tothe hygienic evaluation of the
-v comminuting process ,thecooling oftheproduct anditsstorage .
ii)The comminuted meat .
b)Other analyses 'which arenecessary inrespect ofhealth andinspection
requirements forcomminuted meat ,,including the bone content *
Onthebasis ofthework referred toinparagraph 1, .'theanalyses and
test methods used tocheck the comminuted meat corresponding tothe
requirements ofChapter VofAnnex Ashall belaid down inaccordance
with -theprocedure 'provided for inArticle -11.Inrespect ofparagraph 1(
this shall bedone before theentry into force ofthis Regulation .
Article 7
Without prejudice tothepowers resulting from Articles 4and 5,a
Member State onwhose territory ithasbeen established in "the co.urse
ofahealth inspection that :
(a)the .comminuted meat imported from another Member State isunfit
forhuman consumption ,shall prohibit themarketing ofsuch
meat within itsterritory ;
(b)Article 3hasnot been complied with ,may impose such aprohibition .
-Decisions taken pursuant toparagraph 1must ,atthe request ofthe
consignor orhis representative ,authorize the reconsignment ofthe
comminuted meat ,insofarasthere arenoobjections thereto onhealth
grounds .Inanyevent ,precautions shall betaken toprevent improper
use ofthis meat . *
Ifreconsignment i*snotpossible themeat must bedestroyed jonthe
territory oftheMember State in -which theinspection iscarried out.

10-
Bywayofderogation fromthisprovision andatthe-requestofthe
consigneeorhisrepresentative ,theMemberStatecarryingoutthe
animalhealthandpublichealthinspections mayauthorizeitsentryfor
useotherthanforhumanconsumption,totheextentth^tthereisno
dangerforhumansorforanimals.Thismeatmaynotleavetheterritory
ofthatMemberState,whichmustcheckitsdestination .-
Theaforesaiddecisionsmustbecommunicated totheconsignororhis
representative togetherwiththereasonstherefor.They
shall,onrequest,becommunicated forthwithinwriting,
withanindicationofthechannelsofappealprovidedforunderthe
currentlegislation andoftherelevantformsandtimelimits.
3.Wheresuchdecisionsarebasedontheestablishment ofthepresenceofa
contagious disease,deterioration dangeroustohumanhealthoraserious
infringement ofthisRegulationtheyshallalsobecommunicated forthwith,
togetherwiththereasonstherefor,tothecompetentcentral
authorityoftheexportingcountryandtotheCommission .
Artide8
X ■!!I■I–IlII■III
Thepresentregulation doesnotaffect *Communityprovisions orintheir
absencenationalprovisions regardingthecomposition ,ofcomminuted meat",
and,withoutprejudiceto-ChapterVIIinthecaseprovidedforinChapter
VIpoint33,thelabellingofcomminuted meatdestinedforthefinal
consumer .•
Article9
1.TheCouncil,actingbyaqualifiedmajorityonaproposalfromthe
Commission,shalllaydown.Communityrulesrelatingtothemethods
ofdetectingtrichinaeandspecifyingthecaseswheresuchdetectionis
unnecessary .
2.Pendingtheentryintoforcecfsuchrules,theMember'States'legislation
onthedetectionoftrichina?Incomminuted meatcontaining pigmeatshall
remainapplicable. N

Pigmeat recognised
ofcomminuted meatastnchinous may
intended for intranot beused inthe manufacture
Community trade .
Article 10
This Regulation shall notaffect the channels ofappeal open under the
laws inforce inMember St£tes against thedecisions ofthecompetent
authorities provided for inthis Regulation .
Each -Member State shall grant consignors ofcomminuted meat ,the
movement ofwhich isprohibited pursuant toArticle 7(1),theright
toobtain theopinion ofaveterinary expert .Each Member State shall
ensure that ,before the competent authorities have taken anyother
measures ,such asdestroying themeat ,the veterinary experts have an
opportunity ofdetermining whether the conditions ofArticle 7(1 )have
been fulf iIled .
The veterinary expert must beanational ofaMember State other than
the exporting country orcountry ofdestination .
The Commission ,acting onaproposal from theMember States ,shall
draw upapanel ofveterinary experts whomay beinstructed toformulate
such opinions .After consulting theMember States ,itshall laydown
general rules which are tobeapplied ,inparticular asregards the
procedure forformulating these opinions .
, .- Article 11
Where theprocedure laid down inthis Article istobeused ,thematter
shall bereferred without delay .bytheChairman ,either onhisown
initiative .orattherequest ofaMember State ,totheStanding Veterinary
Committee (hereinafter referred toas'the Committee' )setupbyDecision
68/631 /EEC ." *
Within theCommittee ,thevotes oftheMember States shall' beweighted
asprovided inArticle 148(2 )oftheTreaty .TheChairman shall notvote .

The Commission representative shall submit adraft ofthemeasures to
beadopted .The Committee shall deliver itsopinion onthemeasures with
aperiod tobedetermined bytheChairman having regard totheurgency of
thequestions submitted forexamination .Opinions shall bedelivered by
amajority of41votes . ~ _
TheCommission shall adopt themeasures and implement them immediately ,
where they are inaccordance with theopinion ofthe Committee .Where
they are not inaccordance with theopinion ofthe Committee orifno
opinion isdelivered ,the Commission shall without delay submit tothe
Council aproposal onthemeasures tobeadopted !The Council shall
adopt themeasures byaqualified majority . T '
Ifthe Council hasnotadopted anymeasures within three months from
thedate onwwhich theproposal wassubmitted toit,the Commission
shall adopt theproposed measures andapply them immediately .
Article 12
Where theprocedure laid down inthis Article istobeused ,thematter
shall bereferred without delay tothe Committee bytheChairman ,either
ohhisowninitiative orattherequest ofaMember State .
Within the Committee /the votes ofthe Member States shall beweighted
asprovided inArticle 148(2 )oftheTreaty .The Chairman shall not vote
TheCommission representative shall submit adraft ofthemeasures tobe
adopted .The Committee shall deliver itsopinion onsuch measures within
two days .Opinions shall bedelivered byamajority of41votes .
The Commission shall adopt themeasures .and shall apply them immediately
where they are inaccordance with theopinion ofthe Committee .Where
they are not inaccordance with theopinion ofthe Committee orifno
opinion isdelivered ,theCommission shall without delay submit tothe 1
Council aproposal onthemeasures byva qualified majority .
Ifthe Council hasnotadopted anymeasures within 15days from thedate
onwhich theproposal wassubmitted toit,"theCommission shall adopt
theproposed measures and shall apply them immediately .

-13"
Article13
ThisRegulation shallenterintoforceon
ThisRegulation shallbebindinginitsentiretyanddirectlyapplicable in
allMemberStates.
DoneatBrussels, FortheCouncil
ThePresident

1216/VI/78-ENrev.1
ANNEXA
'•ChapterI
Conditionsfortheapprovalof
establishments fortheproductionofcomminuted meat
1.Establishments must,throughouttheperiodforwhichtheapprovalisvalid,
compriseat.least:
a)suitableroomslargeenoughfortheseparatestorage:
i)underrefrigeration , '
-offreshmeatandfreshpoultrymeatwithinthemeaningofArticle2
-ofmeatotherthanthatreferredtoinArticle2;
ii)inaccordancewiththeprovisionsofthisdirective,/
-ofcomminutedmeat; -
-ofmeat-bearing bones;
b)aroomforcuttingandboningmeat,ifthistakesplaceonthepremises;
c)aroomforcomminuting andwrappingthemeat;
d)aroomforthepackaginganddespatchofthecomminuted meat;
.e)facilitiesforrapidrefrigeration ofcomminuted meattothe
temperatures prescribed bythisRegulation;
f)facilitiesenablingtheveterinaryinspection andsupervisionoperations
prescribed by-thishegulationto becarriedoutefficientlyatanytime;
g)aninstallation enablinganadequatesupply,underpressure,ofpotable
'wateronly;however",non-potable watermaybeusedinexceptional
casesforsteamproduction,firefightingandforcoolingrefrigeration
equipment,providedthatthepipesinstalledforthispurposepreclude
theuseofwaterforotherpurposes.Non-potable waterpipesmustbe
easilydistinguishable fromthoseusedforpotablewaterandmustnot
pass'throughroomswherefreshmeatorfreshpoultrymeat orcomminuted
meatsareworkedorstored;
h)aninstallation providinganadequatesupplyofhotpotablewaterunder
pressure;
i)inthevicinityoftheworkroomsanadequatelyequippedtockableroom
fortheexclusiveuseoftheofficialveterinarian ;

j)awaste water disposal system which meets hygiene requirements ;
- * ■
k)anadequate number ofchanging rooms ,wash basins ,showers and flush
lavatories .The latter shall notopen directly ontothework rooms .
Thewash basins must have hotandcold running water orwater premixed
toasuitable temperature (from apremixing-tap ),materials forcleaning
anddisinfecting the hands anddisposable hand towels ;the wash basins
must benear the lavatories andmust not have hand-operated taps ;
I)equipment meeting hygiene requirements for :
-handling fresh meat ,fresh poultrymeat andcomminuted meat ,
-storing thecontainers used forthese products insuch awaythat
thefresh meat does notcome into direct contact with theground ;
m)proper equipment forprotection against pests such asinsects androdents ;
n)special air-and water-tight non-corrodible containers ,with lids and
fasteners toprevent access byunauthorized persons ,forfresh meat ,
fresh poultrymeat and comminuted meat ortrimmings thereof not intended
forhuman consumption ,oralockable room forsuch meat ortrimmings if
they are insufficiently large quantities tonecessitate this orif
they are not removed ordestroyed atthe end ofeach working day;
o)aroom forstoring the instruments andproducts required forcleaning
andmaintenance . v
Therooms must besosituated that the various working processes canbe
carried outcontinuously ^.They must besufficiently large toenable the
work tobedone under completely hygienic conditions .
The rooms referred toin1(a )to (d)must have :
-waterproof flooring which iseasy toclean anddisinfect ,rotproof and
laid insuch away astofacilitate thedraining ofwater ,
-smooth walls with light-coloured washable coating orpaint uptoaheight
ofatleast 2mand with rounded angles and corners . ■;
Inaddition totheabove requirements ,the storage rooms referred toin1(a )
must have thefollowing : '
a)arecording thermometer oratelethermometer and adirect reading control
vthermometer .Thetemperature records must beavailable tothesupervising
veterinarian foratleast 3months ; ^
b)rooms must have facilities capable ofmaintaining fresh meat or
o
fresh poultrymeat atatemperature ofnotmore than +3C;

c)rooms must have facilities capable ofmaintaining comminuted meat
' o
atatemperature of-18C.
Inaddition totheabove requirements ,work rooms ,boning ,cutting or
comminuting rooms andpackaging rooms must have :
*
a)arecording thermometer orate-lethermometer and Sidirect reading
control thermometer ; . .
b)airconditioning facilities capable ofmaintaining the internal
temperature offresh meat ,poultrymeat and comminuted meat atthe internal
temperatures required bythis Regulation .
Rooms where work onfresh meat orfresh poultrymeat orcomminuted meat
isundertaken must have atleast :
-adequate ventilation ;
-adequate natural orartificial lighting which does not distort colours ;
-equipment ,which must beasnear aspossible tothe work stations ,for
cleaning anddisinfecting hands andworking materials .Taps may not be
hand-operable .Forwashing hands ,these facilities must have hot and
cold running water orwater premised toasuitable temperature (from a
premixing tap),cleaning anddisinfecting products anddisposable hand
towels .Forcleaning tools ,thetemperature ofthewater must benot
- V - O
less than +82C; -
-instruments andworking equipment such ,ascutting .tables ,tables with
detachable cutting surfaces ,containers ,conveyor belts ,saws and
comminuting machines ,separators ,etc .ofnon-corrodible material ,which
isnot liable totaint meat and iseasy toclean anddisinfect .The
use ofwood inparticular isforbidden . - -

Chapter II
Hygiene requi rements forstaff ,premises ,equipment
and instruments inestablishments
7.Thehighest possible standard ofcleanliness shall berequired ofstaff ,
rooms ,equipment andinstruments .
(a)Allpersons entering rooms inwhich work onfresh meat ,poultrymeat
andcomminuted meat isundertaken must ,inparticular ,wear clean light -
coloured andeasy-to-wash working clothes and .headgear with ,where
necessary ,aneck shield .Staff engaged inmanufacture shall wash and
disinfect their hands several times during each working day,each time
they resume work ,andwhen their hands have been soiled .Smoking
shall beforbidden inwork rooms and storerooms .v -
(b)Noanimals shall beallowed inside theestablishment .Rodents ,insects
andanyother vermin must besystematically destroyed .
Cc)Equipment andinstruments used inmanufacture must becarefully cleaned
anddisinfected several times during each working day,atthe endof
theday'swork andbefore being used again ,ifthey have been
contaminated .
After the useofcleaning anddisinfecting materials ,theequipment
must berinsed with potable water before being re-used .
Ι
8.Rooms ,instruments and working equipment -must beused only for the
preparation ofcomminuted meat .
9.Fresh meat ,poultrymeat ,comminuted meat andtheir ingredients and
containers shall not :
T-come into direct contact with theground ;
-bedeposited orhandled under conditions which might contaminate them .
Care must betaken that there isnocontact between raw materials and
finished products . '
10.Theuseofdetergents ,disinfectants andpesticides must notaffect the
wholesomeness ofthefresh meat ,fresh poultrymeat and comminuted meat .

-5~
.11.Potablewatermustbeusedforallpurposes;however,non-potable water
maybeusedinexceptional casesforsteamproduction ,fire-fighting or
forcoolingrefrigeration equipment ,,providedthatthepipesinstalledfor
thispurposqprecludetheuseofthiswaterforotherpurposes.
12.Sawdustorsimilarsubstances maynotbespreadontheflo6roftherooms
wheremeatishandledorstored.
13.Productsformaintenance andcleaningmustfcekeptinroomsprovidedfor,
thispurpose.
14.Personswhomaycontaminate freshmeat,freshpoultrymeat andcomminuted
meatshallbeprohibited fromworkingorhandlingthem,inparticular,
persons: •
(a)suffering fromorsuspectedofsuffering fromtyphoidfever,
paratyphoid Aand8,infectiousenteritis (salmonellosis ),dysentery,
infectivehepatitis,scarletfever,orwhoarecarriersofthese
diseases;^
y
(b)sufferingfromorsuspectedofsufferingfrominfectioustuberculosis ;
Cc)sufferingfromorsuspectedofsufferingfromaninfectious skin
• ■.\
disease; ' -
(d)exercising atthesametimeanactivitywhichmightcausemicrobial
contamination ofthefreshmeat/freshpoultrymeat orcomminuted meat;
(e)wearingabandageonthehands,otherthanawaterproof dressing
protecting anon-infected wound.
15.A-medicalce'rtificate"shalIberequiredfromevery-personworkingonfresh
meat,freshpoultrymeat orcomminuted meat.Itshallattestthatthere
isnoimpedimenttosuchemployment;itshallberenewedannuallyand
eachtimethecompetentauthorityorofficialveterinarian sorequests;
itshallbekeptatthedisposalofthecompetentauthorityorofficial
veterinarian .

"6-
r- ' ' ■ ' 1 ,
\
Chapter III
Requirements for fresh meat and fresh poultrymeat intended for *
comminuting andproduction ofcomminuted meat
I
16.Where fresh meat orfresh poultrymeat comes from anapproved slaughterhouse ,
cutting establishment ,cold store oranother processing establishment in
the same country asthe comminuting establishment ,itmust betransported
tothecomminuting establishment under complete ^hygieni cconditions in
accordance with theprovisions ofthe Council Directives referred toin
Article 3,with theexception ofthat onsealing . .
17.(a)Assoon asitarrives attheprocessing establishment and until itis
used ,fresh meat and fresh poultrymeat intended forcomminuting must
bestored inaroom where isiskept ataconstant internal temperature
o o
ofnotmore than +7Cforcarcases and cuts and +3Cforoffal ;
O
however ,forpoultrymeat thetemperature shall benot more than +4C.
Cb)Raw bones with adhering fresh meat orfresh poultrymeat must ,assoon
asthey arebrought in>beplaced instorage rooms and until used
o
maintained atatemperature ofnotmore than -18C.x
'18.Only fresh meat andfresh poultrymeat which complies with theconditions
ofArticle 2(g )and (h)may beheld inapproved processing -establishments .
The official veterinarian must atall times have free access tocold
stores and toall work rooms inorder tbensure strict observance ofthis
provision . , -
-Production ofcomminuted meat
19. Production ofType Ameat :
(a)Only skeletal muscle from fresh meat ,which may contain acertain
quantity offat,may beused intheproduction oftype Ameat .
(b)There may not beused intheproduction oftype Ameat
-head meat ,legmeat distal tothecarpal ortarsal joints ,fragments
ofmuscular orfatty tissue andother tissue resulting from the
cutting andboning ofthemeat andsimilar meat with excessive sinews
ortendons ; '

/ -7-
-type B,C,DorEmeat ; _
-thawed fresh meat .
20.Production ofType Bmeat and Type Dmeat
For theproduction oftype Band Dmeat :-
-Type Cmeat must not beused intheproduction ofType Bmeat .
-Type Emeat must not beused intheproduction ofType 0meat .
21.Production ofType Cmeat
(a)TypeC meat must beproduced from meat bearing bones from the
carcases ofanimals slaughtered less than 4days previously .
(b)Meat-bearing bones should betransported directly from thecutting
room tothecomminuting room inthe same establishment .Insuch
cases the rooms must besufficiently near toeach other and
situated inthe same group ofbuildings .
IfType Cmeat isnot recovered from the meat bearing bones
immediately after their production they must ,immediately after
boning ,behygienically stored ;
o
-atnotmore than +7Cand the meat recovered within 4days from
thedate ofproduction ;
o .
-atnotmore than -18Cand the meat recovered within 10days ,
from thedate ofproduction .
(c)Head bones ,lim"bs severed atthetarsus orcarpus andpigs' tails
must not beused for theproduction oftype Cmeat .
(d)Thethawing orpartial thawing ofmeat-bearing bones must be
performed under hygienic conditions and under controlled temperatures .
(e)Thebone content oftype Cmeat must not exceed 0.5% .
22.Production ofType Emeat
(a)Type E~meat shall only beproduced from themeat-bearing bones of
poultry slaughtered less than 24hours previously .
(b)Meat-bearing bones should betransported directly from the cutting
room tothe comminuting room inthe same establishment .Insuch
cases the rooms must besufficiently near toeach other andsituated
inthesame group ofbuildings .Meat-bearing bones must bestored
o
atnotmore than 4Cbefore recovery andthemeat reoovered without
delay .

-8-
However ,when recovery does nottake place within 24hours after
slaughtering ,themeat bearing bones must behygienically stored
- o
immediately after boning at-18C,and the meat recovered within
10days from thedateofproduction .
(c)Head bones and extremities oflimbs severed atthe tarsus and the
uropygial gland must notbeused fortheproduction ofType Emeat .
(d)The bone content of Type Emeat must not exceed 0.5% .
23.Iftypes ofcomminuted meat aremixed after production theresulting
product must betyped andtreated asthetype ofcomminuted meat entering
initscomposition forwhich themost severe conditions arerequired .
Chapter IV
Supervision ofProduction
'24 .Establishments fortheproduction ofcomminuted fresh meat orpoultrymeat
shall besupervised byanofficial veterinarian .The latter must begiven
- duenotice before work oncomminuted meat intended forintra-Community
trade isundertaken . '
'■>.The regular supervision bytheofficial veterinarian shall include the
following tasks :
" -inspection oftheentry and exit registers forfresh meat and fresh
, poultrymeat .
health inspection offresh meat orfresh poultrymeat for themanufacture
ofcomminuted meat intended for intra-Community trade ; ;
-health inspection ofcomminuted meat ondespatch from theestablishment ;
■*issuing ofacertificate certifying that there hasbeen control ofthe
comminuted meat ;
-supervision ofthehygiene ofthepremises ,facilities and instruments
andofstaff hygiene asprovided for inChapter II;
-all sampling necessary for laboratory tests ;
-anysupervision measures which theveterinarian considers necessary for
ensuring observance oftheprovisions ofthe regulation .

-9-
*
Chapter V
Check ofhygienic production
25.Theofficial veterinarian must take samples inorder tocheck the hygiene
oftheproduction process inaccordance with paragraph 27.
26.Samples must betaken from each manufacturing batch for thepurpose of
laboratory examination oftheend-product ,inaccordance with paragraph 28.
27.Microbiological examination forcontrol oftheproduction process .
28.Microbiological andother examinations oftheend-product . ' - ■
\
Chapter VI
' . ι
Wrapping and packaging ofcomminuted meat
29.Wrapping must take place without delay under hygienic conditions and
packaging inthe rooms designed forthis purpose .
30.Packaging must meet ailhygiene requi rements .
* f
31.When packaging fulfils theprotective conditions ofwrapping ,placing in
asecond container isnotnecessary . -
32.Wrapping must always betransparent andcolourless .Where comminuted meat
iscontained inpackaging orwrapping material (e.g. plastic sheet ),this
material may not beused again forpackaging orwrapping comminuted meat .
33.Type Ameat which isintended fordirect use bythe final consumer must
bewrapped orpacked immediately ready fordirect sale tothe final consumer .
- Chapter VII
\ '
Health marking
34.Comminuted meat must bemarked .This marking must becar/iedoutunder the
responsibility oftheofficial veterinarian immediately after manufacture .
•Themark must belegible ,indelible and itscharacters easily distinguishable .

-10-
35.Thehealthmarkandtheindicationsrequiredinparagraph37shallbeinan
easilyvisibleplace.
(a)wherethecomminutedmeatisindividually wrappedandpackaged,it
shallsufficeforthehealthmarktobeputonthepackaging;
(b)wherethewrappedorpackagedcomminutedmeatistobedispatchedin
anothercontainerthemarkmustalsobeputonthatcontainer;
36.Ca)Thehealthmarkmustgivethefollowingparticulars withinanoval
surround:
-above-: ,N
.theinitlal(s)oftheexportingcountryincapitals,i.e.B-D-DK-
F-IRL-I-L-NL-UK,followedbytheapprovalnumberofthe
estabmishment; V
-below:
oneofthefollowingsetsofinitials:CEE-EEG-EWG-EEC-EOF.
(b)Thehealthmarkmaybeappliedtothewrappingorpackagingbyinking
orbranding,oritmaybeprintedorappliedtoalabel.Themarkmust
•,bedestroyedwhenthepackageisopened.Non-destruction ofthismark
maybetoleratedonlywhenthepackageisdestroyedonbeingopened.
(c)Thehealthmarkingmayalsoconsistofanirremovablediscofresistant
materialcomplyingfullywithhygienerequirements andbearingthe
..•informationspecifiedinCa).
37.Thewrappingorpackagingmustshowthetypeofthecomminutedmeatand
■;thespeciesfromwhichthecomminutedmeatisproducedandthedateof
productionasthedayoftheyearnumber.Anyadditionalfoodstuffs,'
additivesorcondiments mustalsobeListed.
ChapterVIII
HealthCertificate
38.Theoriginalofthehealthcertificate,which^mustaccompanythecomminuted
meatduringtransportation tothecountryofdestination,mustbeissuedby
anofficialveterinarian atthetimeofloading.
ItmustcorrespondinformandcontenttothemodelinAnnexB.Itmustbe
writtenintheLanguages(s )ofthecountryofdestinationatLeastandmust
containtheparticularsspecified.Itmustbeonasinglesheetofpaper.

-11-
. Chapter IX
Storage and transport
39.Comminuted meat intended forintra-Community trade must ,without delay
after preparation -bestored inthe rooms provided for inChapter I1.a)ii )
o
ataconstant -internal temperature not exceeding -18C.
40..Comminuted meat must bedispatched insuch awaythat itisadequately
protected during transportation from anything which may bedeterimental to
itorcontaminate it.
41.Itmust inparticular betransported invehicles orcontainers which ensure
that aninternal temperature of-18Cismaintained throughout
transportation . "
42.Comminuted meat must bestored andtransported not later than 3months
from thedate ofproduction ,after this period itshall beexcluded from
intra-Community trade .

ANNEX B
HEALTH CERTIFICATE
FOR COMMINUTED MEAT
INTENDED FOR CONSIGNMENT TOAMEMBER STATE OFTHE EEC
NO...
Country ofdespatch •••••••••••••••••••••••••••••••••••••••
Ministry
- • V . \ .
Department concerned »•••••••••••••••••••••••••••••••••••••••••••
Ref
(1)
I-Identification ofcomminuted meat :
-
Comminuted meat produced with meat from :•••••••••••••*•••
(Animal species )
Additional foodstuffs ,additives ,andcondiments
Nature ofproducts :^* ....................................................
Nature ofpackaging :
'Number ofindividual packages :
Storage and transport temperature :........................................
Date ofproduction :
Net weight :...............................................................
II-QHgin ofcomminuted meat :
Address(es )andveterinary control number(s )ofapproved
establishment(s ) ;
»
III-Destination ofcomminuted meat :
The comminuted meat will besent from :
(place ofdespatch )
to: ...........................( country ofdestination )
bythefollowing means oftransport :^.
Name andaddress ofconsignor :,/..........
Name and address ofconsignee :

-2- ANNEX B
IV•Health attestation : - •
I,theundersigned ,Official Vetennarian >certify that :
a)-thecomminuted meat described above ***
(4)-thepackaging orcontainers ofthecomminuted meat described above
-bear amark proving that they have all come from approved establishments ,
-were produced from meat under conditions that comply with thestandards laid
down inDirective
(4)b)the fresh meat used intheproduction ofthe comminuted meat has/hasnot
been subjected toatrichinoscopic test ..
.c)thetransport vehicles andequipment andtheloading conditions ofthis
consignment comply with thehygiene requirements laid down intheabovementioned
Directive . "
(Stamp ) Done at on
Signature ofofficial veterinarian
(Name printed )
(1)Comminuted meat :means Type A-Emeat (inaccordance with Articles 1and 2ofthe
Directive mentioned inthe certificate ).
(2)Indicate theType ofthemeat .
^Indicate theregistration number (railway ,wagons andtrucks );theflight number
(aircraft )orthename (ship ).
^Delete asappropriate .