No C 84/8 Official Journal of the European Communities 2. 4. 90 
Article 47 
1. The Commission shall be assisted by the Standing 
Veterinary Committee, set up by Council Decision 
68/361/EEC (*), hereinafter referred to as the 
'Committee'. 
2. Where the procedure laid down in this Article is to be 
used, the following rules shall apply. 
The representative of the Commission shall submit to the 
Committee a draft of the measures to be taken. The 
Committee shall deliver its opinion on the draft within a 
(!) OJ No L 255, 18. 10. 1968, p. 23. time-limit which the Chairman may lay down according to 
the urgency of the matter, if necessary by taking a vote. 
The opinion shall be recorded in the minutes; in addition, 
each Member State shall have the right to ask to have its 
position recorded in the minutes. 
The Commission shall take the utmost account of the 
opinion delivered by the Committee. It shall inform the 
Committee of the manner in which its opinion has been taken 
into account. 
Article 48 
This Decision is addressed to the Member States. 
Proposal for a Council Regulation (EEC) laying down health rules for the production and placing on 
the market of fresh meat 
COM(89) 673 final 
(Submitted by the Commission on 5 February 1990) 
(90/C 84/02) 
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 fresh meat is included in the list of products in 
Annex II to the Treaty; whereas production of and trade in 
fresh meat constitutes an important source of income for part 
of the farming population; 
Whereas in order to ensure the rational development of this 
sector and to increase productivity, public health rules 
affecting production and placing on the market must be laid 
down at Community level; 
Whereas the Community must adopt the measures intended 
to progressively establish the internal market over a period 
expiring on 31 December 1992; 
Whereas the laying down of such rules leads to protection of 
public health and completion of the internal market; Whereas the official veterinarians in a slaughterhouse should 
be in charge of controlling the welfare of slaughter 
animals; 
Whereas, to achieve this purpose, it is necessary to extend in 
principle the rules laid down in Council Directive 
64/433/EEC of 26 June 1964 on health problems affecting 
intra-Community trade in fresh meat 0), as last amended by 
Directive 88/657/EEC (2), to all production and placing on 
the market of fresh meat in the Community; 
Whereas it is possible that, due to certain particular 
circumstances, some establishments operating prior to 1 
January 1992 will not be able to comply with all the rules laid 
down in this Regulation; whereas the question of whether 
limited and temporary derogations may be granted to such 
establishments within the general framework laid down in 
Council Decision .../.. ./EEC (on the granting of 
temporary and limited derogations from specific Community 
health rules on the production and marketing of products of 
animal origin) (3) should be resolved; 
Whereas it should be stressed that the granting of derogations 
from the health rules laid down in this Regulation is without 
prejudice to the submission of all operations of production 
and placing on the market of fresh meat to the general health 
rules laid down by Council Regulation (EEC) No .../... 
H OJ No 121, 29. 7. 1964, p.2012/64. 
(2) OJ No L 382, 31. 12. 1988, p. 3. 
(3) OJ No L . . . 
2^0 Official journal of the European Communities l^oC^^ 
paying down general health rules applicable to the 
production and placing on the market of products of animal 
origin ai^d specific health rules applicable to certain products 
of animal origin^E^ 
whereas the Commission should be entrusted with the tasl^ 
of adopting certain measures for implementing this 
regulations whereas, to that end, procedures should be laid 
down establishing close and effective cooperation between 
the Commission and the member states within the standing 
Veterinary Committee, 
n^Ano^T^nrn^^oanL^Tto^ 
1 This regulation lays down health rules for the 
production and placing on the market of fresh meat intended 
for human consumption from domestic animals of the 
following species^ bovine ammals^mcludmg buffalo^,swine, 
sheep and goats, and domestic sohpeds. 
2. Thisl^egulation shallnot apply to thecuttmgand 
storage offresh meat performed in detail shops or in premises 
adjacent to sale points, where the cutting and storage are 
performed solely for the purpose of supplying the final 
consumer directly 
^3. If necessary, the Commission shall adopt, in 
accordance to the procedure referred to in Articled, 
appropriate rules for a uniform application of 
paragraphs 
^. This regulation shall apply without prejudice to 
specific Community rules on minced meat. 
Ar^^2 
r^or the purposes of this regulations 
1. ^^g means all parts of domestic bovine animals 
^includmgbuffalo^ swine, sheep, goats and solipeds 
which are suitable for human consumptions 
2. ^r^ ^^r^ means meat, including meat which is 
vacuum-wrapped or wrapped in a controlled 
atmosphere, which has not undergone any treatment 
other than cold treatment to ensure preservations 
^3. ^^^^^^r^o^B^r^^^gmeans meat obtained by 
mechanical means from flesh-bearing bones apai^t from 
the bonesofthe head,thee^tremitiesofthe limbs below 
the carpal and tarsal joints and, in the case of swine, the 
coccydeal^ertebrae, and intended for establishments 
approved in accordance with regulation ^^C^ ^o 
..g...g^meat products^, 
^. ^^^^ means the whole body ofaslaughtered animal 
after bleeding, evisceration aud removal of the hmbs at 
the carpus and tarsus, removal of the head, tail and the 
udder, and in addition, in the case of bourne animals, 
sheep, goats and solipeds, after flaying^ ^. ^o^^ means fresh meat otherthan that ofthecarcase as 
defined in ^,e^en if it remains naturally connected to 
the carcases 
^. ^c^r^ means offal from the thoracic, abdominal and 
pelvic canities, including the trachea and 
oesophagus^ 
^. ^o^^^^^r^^^^^means the veterinarian designated 
by the competent central authority of the member 
^tate^ 
^. ^^^o^rr^^^org means the freight-carrying parts of 
motor vehicles, rail vehicles and aircraft and the holds 
of ships or containers for transport by land, sea or 
air^ 
^ ^^^^^^means an approved slaugtherhouse, an 
approved cutting plant or an approved cold stored 
10. ^^^^means the protection offresh meat by the 
use of an initial wrapping o^ initial container in direct 
contact withthe fresh meat concerned as well as the 
initial wrapper or initial container itself^ 
11. ^^^^^means the placing ofwrapped fresh meat in 
a second container as well as the latter container 
itself 
12. ^^^^^^^^gmeans slaughtering without 
ante-mortem health inspection 
1. l^resh meat must meet the following conditions^ 
A. Carcases, half-carcases or half-carcases cut into no more 
than three wholesale cuts, and quarters must^ 
^ ha^e been obtained maslaughterhouse approved 
and supervised in accordance with ArticlelO^ 
^ come from a slaughter animal inspected 
ante-mortem by an official veterinarian in 
accordance with ChapterVofAnne^land passed 
fit,asaresult of such inspection,for slaughter for 
human consumption, 
^ ha^e been treated under satisfactory hygiene 
conditions in accordance with Chapter VI of 
Anne^L 
^ ha^e been inspected post-mortem by an official 
veterinarian in accordance with ChapterVl of 
Anne^land not ha^e shown any change except for 
traumatic lesions which occurred shortly before 
slaughter orlocah^ed malformations orchanges, 
prodded that it is established, if necessary by 
appropriate laboratory tests, that these do not 
render the carcase and offal unfit for human 
consumption or dangerous to human healths 
^ bearahealthmarl^inaccordancewithChapterXof 
Anne^l^ 
^ be stored in accordance with Chapter ^Hl of 
Anneal after post-mortem inspection under 
satisfactory hygiene conditions in establishments 
NoC 84/10 Official Journal of the European Communities 2. 4. 90 
approved in accordance with Article 10 and 
supervised in accordance with Chapter IX of 
Annex I; 
(g) be transported under satisfactory hygiene 
conditions in accordance with Chapter XIII of 
Annex I. 
B. Cuts or pieces smaller than those referred to in Section A, 
or boned meat, must: 
(a) have been boned or cut in a cutting plant approved 
and supervised in accordance with Article 10; 
(b) have been boned or cut and obtained in accordance 
with Chapter VIII of Annex I and come from: 
— fresh meat coming from animals slaughtered in 
the Community and complying with the 
requirements set out in section A, or 
— fresh meat imported from third countries in 
accordance with Community provisions 
relating to the importation of fresh meat from 
third countries; 
(c) have been stored under conditions which comply 
with Chapter XII of Annex I in establishments 
approved in accordance with Article 10 and 
supervised in accordance with Chapter IX of 
Annex I; 
(d) have been supervised by an official veterinarian in 
accordance with Chapter IX of Annex I; 
(e) meet the packaging requirements laid down in 
Chapter XI of Annex I; 
(f) meet the requirements of Section A (c), (e) and 
(g). 
C. Offal must have come from an approved slaughterhouse 
or an approved cutting plant. Entire offal must comply 
with the requirements of Section A or B. Sliced offal 
must comply with the requirements of Section B. 
D. Fresh meat which has been stored in accordance with 
this Regulation in a cold store approved by a Member 
State and which has not thereafter undergone any 
handling, except in connection with storage, must meet 
the requirements of Sections A (c), (e), (f), (g), B and C 
or be fresh meat imported from third countries, in 
accordance with Community regulations. 
E. Fresh meat produced in accordance with the present 
regulation which has been stored in a cold store of a third 
country approved in accordance with Council Directive 
72/462/EEC (') under customs control and which has 
not thereafter undergone any handling, except in 
connection with storage, must: 
(a) meet the requirements of sections A, B, C; 
(b) meet the specific guarantees concerning checking 
and certification of compliance with storage and 
transport requirements; the rules for the issuing of 
the certificate shall be adopted in accordance with 
the procedure set out in Article 14; 
(c) be accompanied by a certificate which corresponds 
to a model to be drawn up under the procedure set 
out in Article 15. 2. Derogations may be granted, in accordance with the 
procedure laid down in Article 14, for fresh meat intended 
for particular uses. 
3. The official veterinarian may be helped by assistants 
placed under his authority and responsibility but only in 
respect of the carrying out of the following operations: 
(a) official veterinarian performing post-mortem 
inspection; 
(b) official veterinarian performing the health control of cut 
and stored meat; 
(c) official veterinarian performing supervision in 
compliance with requirements of Chapter XIII of 
Annex I; 
(d) official veterinarian performing the inspection and 
supervision of approved establishments referred to in 
Article 10 (2); 
4. Only the persons who satisfy the requirements of 
Annex II may be appointed as assistants following a test 
organized by the competent central authority of the Member 
State or by the authority appointed by that central 
authority. 
5. In order to provide the assistance referred to in 
paragraph 3, the assistants form part of an inspection team 
under control of the official veterinarian. The competent 
authority of the Member State concerned shall establish, for 
each establishment, the composition of the inspection team, 
in order to assure that the official veterinarian can supervise 
the operation of inspection. 
6. Detailed rules governing the assistance referred to in 
paragraph 3 shall, in so far as necessary, be determined in 
accordance with the procedure laid down in Article 15. 
Article 4 
In addition to the requirements laid down in Article 3, fresh 
meat must meet the following conditions: 
1. (a) fresh pigmeat and horsemeat — other than fresh 
pigmeat which has undergone cold treatment, in 
accordance with Annexes to Council Directive 
77/96/EEC(') — must have undergone an 
examination for trichinosis in accordance with 
point 41 (C) of Chapter VII of Annex 1 to this 
Regulation; 
(b) however, in accordance with the procedure referred 
to in Article 14, derogations from subparagraph (a) 
may be granted for parts of the Community if the 
following conditions are fulfilled: 
— epidemiological studies prove that trichinosis is 
not present, 
— an effective method of screening and control in 
live and slaughtered animals is enforced. 
2. Without prejudice to Council Directive 
86/469/EEC (2), animals or their meat, must undergo 
an examination for residues where the official 
(') OJNo L26, 31. 1. 1977, p. 67. 
(2) OJ No L 275, 26. 9. 1986, p. 36. 
2. 4. 90 Official Journal of the European Communities NoC 84/11 
veterinarian suspects their presence on the basis of the 
findings of the health inspection. 
This examination shall be carried out to check for both 
residues of substances having a pharmacological action 
and of the conversion products thereof and other 
substances transmitted to meat which are likely to be 
dangerous to human health. 
If the meat examined shows traces of residues in 
quantities which exceed the permitted tolerances, it must 
be declared unfit for human consumption. 
These examinations for residues must be carried out in 
accordance with proven methods which are scientifically 
recognized, in particular those laid down in Community 
rules or other international standards. 
It must be possible to assess the examination for residues 
using reference methods laid down in accordance with 
the procedure set out in Article 14. 
In accordance with the procedure referred to in 
Article 15, at least one reference laboratory must be 
designated in each Member State to carry out the 
examination for residues. 
3. Acting on a proposal from the Commission the Council 
shall adopt the tolerances for the substances transmitted 
to meat which are likely to be dangerous to human 
health, other than those established in Council Directive 
86/363/EECC) and Council Directive 
.../.. ./EEC (2) (layingdown a Community procedure 
for the establishment of tolerances for residues of 
veterinary medicinal products). 
Article 5 
Without prejudice to Council Directives 81/602/EEC (3) 
and 88/146/EEC (4), fresh meat cannot be placed on the 
market if 
(1) showing traces of residues in quantities which exceed 
the permitted tolerances; 
(2) treated with ionizing or ultraviolet radiations; 
(3) marked with colourants other than those approved for 
the purpose of marking in accordance with the 
procedure set out in Article 14; 
(4) originating from parts of the carcase or offal with 
traumatic lesions which occurred shortly before 
slaughter, malformations, contaminations or changes 
as referred to in Article 3 (1) (A) (d); 
(5) originating from animals to which tenderizers have been 
administered; 
(6) originating from animals found to have one of the faults 
listed in point 42 (A) of Annex I. 
0) OJ No L 221, 7. 8. 1986, p. 43. 
(2) OJ No L . . . 
(3) OJNoL222, 1. 8. 1981, p. 32. 
(4) OJ No L 70, 16. 3. 1988, p. 16. Article 6 
Fresh meat from the following 
(a) animals with moderate or small infestation by 
Cysticercus bovis or Cysticercus cellulosae; 
(b) animals which have been slaughtered under emergency 
procedure and fulfil the conditions referred to at last 
indent point 42B (b) of Annex I; 
(c) other categories of animals to be established according 
to the procedure referred to in Article 14, 
after removal of affected parts may be declared fit for human 
consumption after treatment under official supervision in 
order to make it safe for human consumption. 
Article 7 
The following matter shall be decided in accordance with the 
procedure referred to in Article 14: 
(a) the details of the treatments referred to in Article 6; 
(b) the conditions under which animals reacting to 
tuberculin test may be admitted for human 
consumption. 
Article 8 
1. The following categories of fresh meat must undergo 
one of the treatments laid down in Regulation (EEC) No 
.../... (meat products): 
(a) mechanically recovered meat; 
(b) meat stamped with the special mark laid down in 
Commission Decision 84/371/EEC (5). 
(c) blood obtained under hygienic conditions. 
2. (a) The special mark under Decision 84/371/EEC 
shall be stamped, in particular, on carcases of 
uncastrated male pigs with a weight of more than 
90 kilograms; 
(b) carcases of uncastrated male pigs with a weight 
between 90 and 60 kilograms which have been 
tested in accordance with an objective method for 
detecting sexual odours and when the test is 
positive. 
3. The measures for implementing this Article shall be 
adopted in accordance with the procedure laid down in 
Article 15. 
Article 9 
1. Member States shall entrust to a central service or body 
the task of collection and using the results of the ante-mortem 
and post-mortem inspections carried out by the official 
veterinarian, in cases of diagnosis of diseases transmissible to 
humans. 
(5) OJ No L 196, 26. 7. 1984, p. 46. 
NoC 84/12 Official Journal of the European Communities 2. 4. 90 
Where such a disease is diagnosed, the results of the specific 
case shall be communicated as soon as possible to the 
competent veterinary authorities responsible for supervision 
of the herd from which the animals originated. 
2. Member States shall submit to the Commission 
information on certain diseases and particularly cases where 
diseases transmissible to humans have been diagnosed. 
3. The Commission shall, in accordance with the 
procedure laid down in Article 15, adopt detailed rules for 
implementing this Article and in particular with regard to: 
— the regularity with which information has to be 
submitted to the Commission, 
— the type of information, 
— the diseases to which the collection of information should 
apply, 
— procedures for collecting and using information. 
Article 10 
1. Each Member State shall draw up a list of 
establishments approved by it. Each establishment shall have 
a veterinary number. The Member States shall send this list 
to the other Member States and to the Commission. 
A Member State shall not approve an establishment unless 
compliance with this Regulation is assured. Member States 
shall withdraw approval if the conditions for approval cease 
to be fulfilled. 
If a check has been made in accordance with Article 11, the 
Member State concerned shall take account of the 
conclusions thereof. The other Member States and the 
Commission shall be informed of the withdrawal of 
approval. 
2. Inspection and supervision of establishments shall be 
carried out under the responsibility of the official 
veterinarian who may be assisted in purely practical tasks by 
staff specially trained for the purpose. The official 
veterinarian must at all times have free access to all parts of 
the establishments in order to ensure that this Regulation is 
being complied with. 
The detailed rules governing this assistance shall be 
determined in accordance with the procedure laid down in 
Article 15. 
3. The production of the health mark and sealing material 
referred to in Chapter X of Annex I must be authorized by 
the authorities of the Member State which supervise their 
use. 
Article 11 
Veterinary experts from the Commission may, in so far as is 
necessary to ensure uniform application of this Regulation, make on-the-spot checks; they may verify whether 
establishments are actually complying with this Regulation. 
The Commission shall inform the Member States of the 
results of the investigation. 
A Member State in whose territory a check is being carried 
out shall give all the necessary assistance to the experts in 
carrying out their duties. 
The general provisions for implementing this Article shall be 
determined in accordance with the procedure laid down in 
Article 15. In accordance with the same procedure, a code 
shall be established containing the rules to be followed for the 
purpose of the checks provided for in this Article. 
Article 12 
The rules laid down in Council Regulation (EEC) No . . . (1) 
(concerning veterinary checks on intra-Community trade in 
view of completing the internal market) shall apply in 
particular with respect to the organization of and the action 
to be taken following the checks carried out by the country of 
destination and the safeguard measures to be applied in 
relation to health problems affecting production and 
distribution of fresh meat in the territory of the 
Community. 
Article 13 
The Annexes shall be amended, in particular to adapt them 
to advances in science and technology, by the Commission in 
accordance with the procedure referred to in Article 14. 
Article 14 
1. The Commission shall be assisted by the Standing 
Veterinary Committee, set up by the Council Decision 
68/361/EEC (2), hereinafter referred to as 'the 
Committee'. 
2. Where the procedure laid down in this Article is to be 
followed, the provisions set out below shall apply. 
3. The representative of the Commission shall submit to 
the Committee a draft of the measures to be taken. The 
Committee shall deliver its opinion on the draft within a time 
limit which the Chairman may lay down according to the 
urgency of the matter. The opinion shall be delivered by the 
majority laid down in Article 148 (2) of the Treaty in the case 
of decisions which the Council is required to adopt on a 
proposal from the Commission. The votes of the 
representatives of the Member States within the Committee 
shall be weighted in the manner set out in that Article. The 
Chairman shall not vote. 
4. The Commission shall adopt the measures envisaged if 
they are in accordance with the opinion of the 
Committee. 
0) OJ No L . . . 
(2) OJ No L 255, 18. 10. 1968, p. 23. 
2. 4. 90 Official Journal of the European Communities NoC 84/13 
5. If the measures envisaged are not in accordance with 
the opinion of the Committee, or if no opinion is delivered, 
the Commission shall, without delay, submit to the Council a 
proposal relating to the measure to be taken. The Council 
shall act by a qualified majority. 
If, on the expiry of a period of three months from the date of 
referral to the Council, the Council has not acted, the 
proposed measures shall be adopted by the Commission. information and the criteria referred to in Articles 2 and 3 of 
Council Decision .../.. ./EEC (on the granting of 
derogations from specific Community health rules on the 
production and marketing of products of animal origin). 
3. When granting the derogations referred to in 
paragraph 1, the Commission shall establish, in accordance 
with the procedure referred to in Article 14, the general and 
particular conditions applicable to the enforcement of each 
derogation. 
Article IS 
Where the procedure laid down in this Article is to be used, 
the following rules shall apply. 
The representative of the Commission shall submit to the 
Committee a draft of the measures to be taken. The 
Committee shall deliver its opinion on the draft within a 
time-limit which the Chairman may lay down according to 
the urgency of the matter, if necessary by taking a vote. 
The opinion shall be recorded in the minutes; in addition, 
each Member State shall have the right to ask to have its 
position recorded in the minutes. 
The Commission shall take the utmost account of the 
opinion delivered by the Committee. It shall inform the 
Committee of the manner in which its opinion has been taken 
into account. 
Article 16 
1. According to the procedure referred to in Article 14 
derogations from the rules referred to in points 1 to 16 of 
Annex I may be granted in favour of establishments which 
have small production. 
2. When examining the derogations referred to in 
paragraph 1, the Commission shall take into account the Article 17 
The Commission may, in accordance with the procedure 
referred to in Article 15, issue recommendations containing 
guidelines concerning good manufacturing practices 
applicable to different stages of production and placing on 
the market. 
Article 18 
1. Directive 64/433/EEC is hereby repealed with effect 
from 1 January 1993. 
2. However, implementing measures adopted under 
Directive 64/433/EEC are valid in respect of the present 
Regulation. 
Article 19 
This Regulation shall enter into force 30 days after its 
publication in the Official Journal of the European 
Communities. 
It shall apply with effect from 1 January 1993. 
This Regulation shall be binding in its entirety and directly 
applicable in all Member States. 
ANNEX I 
GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS 
Establishments must have at least: 
1. in rooms where fresh meat is produced, 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 traps to 
prevent odours. However, these establishments must have: 
— in the case of rooms referred to in paragraph 13 (d) and (f) of Chapter 1, paragraph 14 (a) of 
Chapter II and paragraph 15 (a) of Chapter III, waterproof flooring which is easy to clean and 
No C 84/14 Official Journal of the European Communities 2. 4. 90 
disinfect, rotproof and laid in such a way as to facilitate the draining of water or, in the case of 
premises referred to in paragraph 15 (a), fitted with a device with which water may easily be 
removed, 
— in the case of rooms referred to in paragraph 16 (a) of Chapter III, waterproof and rotproof 
flooring; 
(b) smooth, durable, impermeable walls, with a light-coloured, washable coating up to a height of at least 
two metres, and of at least three metres in slaughter-rooms; 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 referred to in Chapter HI, paragraph 16 (a). 
However, the use of wooden walls in the rooms referred to in paragraph 16 of Chapter III does not 
constitute grounds for withdrawing approval provided they were built before 1 January 1983; 
(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 artifical lighting which does not distort colours; 
(g) a clean and easily cleaned ceiling; failing that, a roof covering with an interior surface which fulfils these 
conditions; 
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 hygienic means of drying hands; 
(b) facilities for disinfecting tools, with hot 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 
easy to clean and disinfect. The use of wood is forbidden except in rooms where the only fresh meat 
stored is hygienically packaged fresh meat; 
(b) corrosion-resistant fittings and equipment meeting hygiene requirements for: 
— meat handling, 
— storing meat containers, in such a way that neither the meat nor the containers come into direct 
contact with the floor or walls; 
(c) facilities for the hygienic handling and protecting of meat 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 not intended for human consumption, or a lockable 
room for such meat and offal if the quantities are large enough to necessitate this or if the meat and offal 
is not removed or destroyed at the end of each working day; where such meat is removed through 
conduits, these should be so constructed and installed so as to avoid any risk of contamination of the 
fresh meat; 
5. refrigeration equipment to keep the internal temperature of the meat at the levels required by this Regulation. 
This equipment must include a system for draining off water of condensation without any possibility of 
contamination of the meat; 
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 fresh meat. Non-potable water pipes must 
be clearly 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 disposal system which meets hygiene requirements; 
2. 4. 90 Official Journal of the European Communities NoC 84/15 
9. an adequately equipped lockable room for the exclusive use of the veterinary service; or, in the case of stores 
referred to in paragraph 16 of Chapter III, suitable facilities; 
10. facilities enabling the veterinary inspections provided for in this Regulation to be carried out efficiently at any 
time; 
11. an adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash basins, 
showers and flush lavatories. The latter must not open directly onto 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 hygienic means of drying hands; the wash basin taps must not be hand-operable or 
arm-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 I 
Special conditions for the approval of slaughterhouses 
13. Beyond the general requirements slaughterhouses must have at least: 
(a) adequate lairage or, climate permitting, waiting pens for the animals; walls and floors must be durable, 
impermeable and easy to clean and disinfect; these facilities must be equipped for watering the animals, 
and for feeding them if necessary, and have a suitable drainage system for draining off liquids towards 
drams fitted with traps and gratings; 
(b) slaughter premises large enough for work to be carried out satisfactorily; in a slaughter premises where 
both pigs and other animal species are slaughtered, a special place must be provided for slaughtering 
pigs; however, such a special place is not essential if the slaughter of pigs and that of other animals take 
place at different times; but in such cases scalding, depilation, scraping and singeing must be carried out 
in special places which are clearly separated from the slaughter line either by an open space of at least five 
metres or by a partition at least three metres high; 
(c) separate rooms sufficiently large and exclusively reserved for: 
— emptying and cleaning stomachs and intestines; 
separate rooms will not, however, be necessary if these operations are not performed in the 
slaughterhouse or if those operations involving stomachs are carried out by means of closed-circuit 
mechanical equipment having an appropriate system of ventilation and satisfying the following 
requirements: 
(i) the equipment must be installed and arranged in such a manner that operations for separating 
intestines from the stomach and for the emptying and cleaning of stomachs are carried out 
hygienically. It must be located in a special place which is clearly separated from any exposed 
fresh meat by a partition stretching from the floor to a height of at least three metres and 
surrounding the area where these operations are carried out; 
(ii) the design and operation of the machine must effectively prevent any contamination of the fresh 
meat; 
(iii) an air extractor must be installed and must function in such a fashion as to eliminate odours and 
any risk of aerosol contamination; 
(iv) the machine must be equipped with a device permitting closed-circuit evacuation of the residual 
water and the content of stomachs to the drainage system; 
(v) the circuit followed by stomachs to and from the machine must be both clearly separated and at a 
distance from the circuit followed by other fresh meat. Immediately after they have been emptied 
and cleaned, the stomachs must be removed in a hygienic manner; 
(vi) stomach must not be handled by staff handling other fresh meat. Staff handling stomachs must 
not have access to other fresh meat, 
— dressing guts and tripe if this is carried out in the slaughterhouse. However those operations can be 
performed in the same room referred to in the first indent provided those operations are performed in 
a way avoiding cross-contamination, 
NoC 84/16 Official Journal of the European Communities 2. 4. 90 
— preparing and cleaning offal other than that mentioned in the preceding indents, including a separate 
place for storing heads at a sufficient distance from other offal, if these operations are carried out in 
the slaughterhouse and do not take place on the slaughterline, 
— the storage of hides, horns, hooves and pig's bristles in the event of these not being removed from the 
slaughterhouse as soon as possible; 
(d) a separate place for packaging offal if this is done in the slaughterhouse; 
(e) lockable premises or, climate permitting, pens for sick or suspect animals; lockable premises reserved for 
the slaughter of such animals, the storage of detained meat and the storage of seized meat. Premises 
reserved for the slaughter of these animals are not essential in an establishment not authorized by the 
competent authority for slaughter of these animals or where such slaughter is performed at the end of the 
daily slaughter, and that steps are taken to prevent contamination of normal meat. In this case the 
premises must be specially cleaned and disinfected under official supervision before being used again for 
slaughtering of normal animals; 
(f) sufficiently large chilling or refrigerating rooms equipped with corrosion-resistant fittings designed to 
prevent the fresh meat coming into contact with the floor or the walls when it is being moved or 
held; 
(g) means of controlling access to and exit from the slaughterhouse; 
(h) a clear separation between the soiled and clean parts of the building so as to protect the latter from 
contamination; 
(i) equipment such that, after stunning, dressing can be carried out as far as possible on the suspended 
animal; under no circumstances may the suspended animal come into contact with the floor during 
dressing; 
(j) an overhead system of rails for the further handling of meat; 
(k) if dung is stored in the slaughterhouse precincts, a special section for such dung; 
(1) a room suitably equipped for carrying out an examination for trichinella where such test is carried out in 
the establishment. 
CHAPTER II 
Special conditions for the approval of cutting plants 
14. Beyond the general requirements, cutting plants must have at least: 
(a) chilling or refrigerating rooms large enough for meat preservation, and, where packaged meat is stored 
in the establishment, a separate such room for packaged meat; 
(b) a room for cutting and boning and wrapping equipped with a recording thermometer or recording 
telethermometer; 
(c) a room for packaging if those operations are performed in the establishment and unless the conditions 
provided for in paragraph 62 of Chapter XI are fulfilled where such operations are carried out in the 
cutting plant; 
(d) a room for the storage of packaging and wrapping materials where such operations are carried out in the 
cutting plant. 
CHAPTER HI 
Special conditions for the approval of stores 
15. In addition to the general requirements, stores in which fresh meat is stored in accordance with paragraph 64 
of Chapter XII must have at least: 
(a) sufficiently large chilling and refrigeration rooms, which are easy to clean and in which fresh meat can be 
stored at the temperatures provided for under paragraph 64; 
(b) a recording thermometer or recording telethermometer in each storage area. 
2. 4. 90 Official Journal of the European Communities No C 84/17 
16. In addition to the general requirements, stores in which fresh meat is stored in accordance with paragraph 64 
of Chapter XII must have at least: 
(a) sufficiently large rooms, which are easy to clean and in which fresh meat can be stored at the 
temperatures provided for in paragraph 64; 
(b) a recording thermometer or recording telethermometer in each storage area. 
CHAPTER IV 
Hygiene of the staff, premises and equipment in the establishments 
17. Absolute cleanliness shall be required of staff, premises and equipment: 
(a) staff must in particular wear clean working clothes and headgear and, where necessary, a neck shield. 
Staff engaged in slaughtering animals or working on or handling meat 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 sick animals or 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; 
(b) no animal may enter the establishments except, in the case of slaughterhouses, animals for slaughter, and 
with reference to the precincts of these slaughterhouses, animals necessary for their operation. Rodents, 
insects and other vermin must be systematically destroyed; 
(c) equipment and instruments used for working on meat 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. 
18. Premises, instruments and working equipment must not be used for purposes other than working on fresh 
meat or game meat in accordance with Regulation (EEC) No .../... (affecting game meat and rabbit 
meat)(1). This requirement shall not apply to transport equipment used in the rooms referred to in 
paragraph 16 (a) of Chapter III when the meat is packaged. Meat cutting instruments must be used solely for 
cutting meat. 
(a) The operator or proprietor of the establishment or his representative must conduct a regular check on the 
general hygiene of conditions of production in his establishment, including by microbiological controls 
in accordance with the fourth subparagraph. 
These controls should cover utensils, fittings and machinery at all stages of production and, if necessary, 
products. 
He must be in a position, upon request from the official service, to inform the official veterinarian or the 
Commission's veterinary experts of the nature, frequency and results of the controls conducted to this 
end, together with the name of the investigating laboratory if need be. 
The nature of these controls, their frequency, as well as the sampling methods and the methods for 
bacteriological examination will be determined in accordance with the procedure referred to in 
Article 14. 
(b) The official veterinarian will regularly analyze the results of the controls provided for in (a). He may, on 
the basis of this analysis, conduct further microbiological examinations at all stages of production or on 
the products. 
The results of these analyses will be written up in a report, the conclusions and recommendations of 
which will be notified to the operator, who will rectify the shortcomings noted with a view to improving 
hygiene. 
19. Meat and meat containers must not come into direct contact with the floor. 
20. Potable water must be used for all purposes; however, non-potable water may be used in exceptional cases for 
steam production provided that the pipes installed for this purpose preclude the use of this water for other 
purposes and present no danger of contamination of fresh meat. In addition, non-potable water may be used 
in exceptional cases for cooling refrigeration equipment. Non-potable water pipes must be clearly 
distinguished from pipes used for potable water. 
21. The spreading of sawdust or any other similar substance on the floor of the workrooms and fresh meat 
storage rooms is prohibited. 
22. Detergents, disinfectants and similar substances must be used in such a way that instruments, working 
equipment and fresh meat are not adversely affected. Their use must be followed by thorough rinsing of such 
instruments and working equipment with potable water. 
(') OJNoL . . . 
NoC 84/18 Official Journal of the European Communities 2. 4. 90 
23. Persons likely to contaminate meat are prohibited from working on it and handling it. 
24. Any person employed to work with or handle fresh meat 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 recognized in accordance with the 
procedure laid down in Article 14. 
CHAPTER V 
'Ante-mortem' health inspection 
25. Animals must undergo ante-mortem inspection on the day of their arrival at the slaughterhouse or before the 
beginning of daily slaughtering. The inspection must be repeated immediately before slaughter if the animal 
has been in the lairage overnight. 
The operator of the slaughterhouse or his agent must facilitate operations for performing ante-mortem health 
inspections and in particular any handling which is considered necessary. 
Each animal presented for slaughter shall bear an identifying mark, in accordance with Commission Decision 
89/153/EEC (1), allowing the competent authority to determine its origin. 
26. (a) The official veterinarian must make the ante-mortem inspection in accordance with professional rules 
and under suitable lighting; 
(b) The official veterinarian shall, in respect of animals delivered to the slaughterhouse, check on 
compliance with Community rules on animal welfare. 
27. The inspection must determine: 
(a) whether the animals are suffering from dangerous disease which is communicable to humans and 
animals in particular the diseases referred to in point 42 (A) (a) or whether they show symptoms or are in 
a general condition such as to indicate that such a disease may occur; 
(b) whether they show symptoms of disease or of a disorder of their general condition which is likely to make 
their meat unfit for human consumption; attention must also be paid to any signs that the animals have 
had substances with pharmacological effects administered to them or have consumed any other 
substances which may make their meat harmful to human health; 
(c) whether they are tired, agitated or injured. 
28. (a) Tired or agitated animals must be rested for a period of at least 24 hours unless the official veterinarian 
decides otherwise. 
(b) Animals in which has been diagnosed one of the diseases referred to in paragraph 27 (a) and (b) must not 
be slaughtered for human consumption. Where their immediate killing is necessary on grounds of animal 
welfare, they must be killed separately of all other animals intended to be slaughtered for human 
consumption and their meat must be disposed of in a hygienic way. 
(c) Animals suspected of suffering from one of the diseases referred to in paragraph 27 (a) and (b) must be 
withdrawn from slaughter and undergo detailed examination in order to make a diagnosis. 
Where the post-mortem inspection is necessary in order to make a diagnosis, the official veterinarian 
request that those animals are slaughtered separately or at the end of the slaughter day. 
Where their immediate slaughtering is necessary on grounds of animal welfare they must be slaughtered 
separately. 
Those animals undergo detailed-post mortem inspection and if necessary the adequate laboratory 
tests. 
(d) Animals may undergo an emergency slaughter, without ante-mortem health inspection if they have 
recently suffered accident or injury. 
All parts from these animals must be kept separate from fresh meat until post-mortem health inspection 
has taken place. 
(e) Animals with positive reaction to a tuberculin test or a brucellosis test are slaughtered separately. 
Animals with a positive reaction to a tuberculin test undergo a detailed inspection of all the lymph 
nodes. 
(>) OJNoL59, 2. 3. 1989, p. 33. 
2. 4. 90 Official Journal of the European Communities NoC 84/19 
CHAPTER VI 
Slaughter and cutting hygiene 
29. Slaughter animals brought into slaughter premises must be slaughtered immediately and bleeding, flaying or 
removing the bristles, dressing and evisceration must be carried out in a way which avoids any contamination 
of the meat. 
30. Bleeding must be complete, blood intended for human consumption must be collected in absolutely clean 
containers. It must not be stirred by hand, only with instruments which meet hygiene requirements. 
31. Immediate and complete flaying is compulsory, except for pigs, without prejudice to the derogation provided 
for in point 40 D (a), second sentence. When not flayed, pigs must have their bristles removed immediately, 
debristling agents may be used for this operation, provided that the pigs are thoroughly rinsed afterwards 
with potable water. 
However, skinning of heads of calves and ovines is not necessary provided that those heads are handled in 
such a way as to avoid any contamination of fresh meat. 
32. Evisceration must be carried out immediately and completed not later than 45 minutes after stunning or, in 
the case of ritual slaughter, half an hour after bleeding. The lungs, heart, liver,, kidney, spleen and 
mediastinum may either be detached or left attached to the carcase by their natural connection. If detached, 
they must be numbered or identified in some way to enable them to be recognized as belonging to a given 
carcase; this also applies to the head, tongue, digestive tract and any other part of the animal required for 
inspection or possibily required for the execution of checks laid down in Directive 86/469/EEC (')• The 
above-mentioned parts must remain near the carcase until the inspection is complete. However, provided it 
shows no pathological symptom or lesion, the penis may be discarded immediately. For all species the kidneys 
must be removed from their fatty covering; in the case of bovino animals and swine and solipeds the peri-renal 
capsule must also be removed. 
33. Implements must not be left in the meat; cleansing of meat by wiping with a cloth or other materials, and 
inflation, are prohibited. However, inflation of an organ may be authorized for ritual purposes. 
34. Carcases may be submitted for inspection split lengthwise into half carcases down the spinal column. If the 
inspection so necessitates, the official veterinarian may require any head or any carcase to be split 
lengthwise. 
3 5. Carcases must not be cut up, nor any part of a slaughtered animal be removed or treated before the inspection 
has been completed. 
36. Detained or seized meat, stomachs, intestines and inedible by-products must be placed as soon as possible in 
special facilities. 
37. If the blood or the offal of several animals is collected in the same container before the completion of the 
post-mortem inspection, the entire contents must be declared unfit for human consumption if the carcase of 
one of the animals concerned has been declared unfit for human consumption. 
CHAPTER VII 
'Post-mortem' health inspection 
38. All parts of the animal, including the blood, must be inspected immediately after slaughter to ensure that the 
meat is fit for human consumption. 
39. The post-mortem inspection must include: 
(a) visual inspection of the slaughtered animal and the organs belonging to it; 
(b) palpation of the organs referred to in point 40 and, if the official veterinarian deems it to be necessary, of 
the uterus; 
(c) incision of certain organs and lymph nodes and, depending on the conclusions reached by the official 
veterinarian, the uterus. If visual inspection or palpation of certain organs indicate the animal has lesions 
which can contaminate the carcases, equipment, staff or work premises, these organs must not be incised 
in the slaughter room or in any part of the establishment where fresh meat might be contaminated; 
(') OJ No L 275, 26. 9. 1986, p. 36. 
No C 84/20 Official Journal of the European Communities 2. 4. 90 
(d) investigation of anomalies in consistency, colour, smell and, where appropriate, taste; 
(e) where necessary, laboratory tests in particular for the substances referred to'in Article 4 (2). 
40. The official veterinarian must proceed in particular in the following way: 
A. Bovine animals over six weeks old: 
(a) visual inspection of the head and the throat; the submaxillary, retro-pharyngeal and parotid lymph 
nodes (Lnn, retropharyngiales, mandibulares, and parotidei) must be incised and examined. The 
external masseters, in which two incisions must be made parallel to the mandible, and the internal 
masseters (internal pterygoid muscles), which must be incised along one plane, must be 
examined; 
The tongue, having been freed to permit a detailed visual inspection of the mouth and the fauces, 
must be visually inspected and palpated. The tonsils must be removed; 
(b) inspection of the trachea; visual examination and palpation of the lungs and the oesophagus; the 
bronchial and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be 
incised and examined. The trachea and the main branches of the bronchi must be opened lengthwise 
and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions 
are not necessary where the lungs are excluded from human consumption; 
(c) visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open 
the ventricles and to cut through the interventricular septum; 
(d) visual inspection of the diaphragm; 
(e) visual inspection and palpation of the liver and the hepatic and pancreatic lymph nodes (Lnn. 
portales); incision of the gastric surface of the liver and at the base of the caudate lobe to examine the 
bile ducts; inspection and palpation of the pancreatic lymph nodes; 
(f) visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes 
(Lnn. gastrici, mesenterici, craniales and caudales) palpation of the gastric and mesenteric lymph 
nodes, and, if necessary, incision of those lymph nodes; 
(g) visual inspection and, if necessary, palpation of the spleen; 
(h) visual inspection of the kidneys and incision, if necessary, of the kidneys and the renal lymph nodes 
(Lnn. renales); 
(i) visual inspection of the pleura and the peritoneum; 
(j) visual inspection of the genital organs; 
(k) visual inspection and, if necessary, palpation and incision of the udder and its lymph nodes (Lnn. 
supramammarii). In cows, each half of the udder must be opened by a long, deep incision as far as the 
lactiferous sinuses (sinus galactopores) and the lymph nodes of the udder must be inclused, except 
when the udder is excluded from human consumption. 
B. Bovine animals under six weeks old: 
(a) visual inspection of the head and the throat. The retro pharyngeal lymph nodes (Lnn. 
retropharyngiales) must be incised and examined. The mouth and the fauces must be inspected and 
the tongue must be palpated. The tonsils must be removed; 
(b) visual inspection of the lungs, the trachea and the oesophagus; palpation of the lungs; the bronchial 
and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be incised 
and examined. 
The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be 
incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where 
the lungs are excluded from human consumption; 
(c) visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open 
the ventricles and to cut through the interventricular septum; 
(d) visual inspection of the diaphragm; 
(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation 
and, if necessary, incision of the liver and its lymph nodes; 
2. 4. 90 Official Journal of the European Communities No C 84/21 
(f) visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes 
(Lnn. gastrici, mesenterici, craniales and caudales) palpation of the gastric and mesenteric lymph 
nodes, and, if necessary, incision of those lymph nodes; 
(g) visual inspection and, if necessary, palpation of the spleen; 
(h) visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes 
(Lnn. renales); 
(i) visual inspection of the pleura and the peritoneum; 
(j) visual inspection and palpation of the umbilical region and the joints; in case of doubt, the umbilical 
region must be incised and the joints opened. The synovial fluid must be examined. 
C. Swine 
(a) visual inspection of the head and the throat. The submaxillary (Lnn. mandibulares) lymph nodes 
must be examined and incised. The mouth, the fauces and the tongue must be visually inspected. The 
tonsils must be removed; 
(b) visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and of the bronchial 
and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales). The trachea and 
the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their 
posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs 
are excluded from human consumption; 
(c) visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open 
the ventricles and to cut through the interventricular septum; 
(d) visual inspection of the diaphragm; 
(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation 
of the liver and its lymph nodes; 
(f) visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes 
(Lnn. gastrici, mesenterici, craniales and caudales); palpation of the gastric and mesenteric lymph 
nodes, and, if necessary, incision of those lymph nodes; 
(g) visual inspection and palpation of the spleen; 
(h) visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes 
(Lnn. renales); 
(i) visual inspection of the pleura and the peritoneum; 
(j) visual inspection of the genital organs; 
(k) visual inspection of the udder and its lymph nodes (Lnn. supramammarii), incision of the 
supramammary lymph nodes in sows; 
(1) visual inspection and palpation of the umbilical region and joints of young animals; in the case of 
doubt, the umbilical region must be incised and the joints opened. 
D. Sheep and goats; 
(a) visual inspection of the head and, in case of doubt, examination of the throat, the mouth, the tongue 
and the retro-pharyngeal and parotid lymph nodes. Without prejudice to animal health conditions, 
these examinations are not necessary if the competent authority is able to guarantee that the head — 
including the tongue and the brains — is excluded from human consumption; 
(b) visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and of the bronchial 
and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales); in case of doubt, 
these organs and lymph nodes must be incised and examined; 
(c) visual inspection of the pericardium and the heart; in case of doubt the heart must be incised and 
examined; 
(d) visual inspection of the diaphragm; 
(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation 
of the liver and its lymph nodes; incision of the gastric surface of the liver to examine the bile 
ducts; 
(f) visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes 
(Lnn. gastrici, mesenterici, craniales and caudales); 
(g) visual inspection and palpation of the spleen; 
No C 84/22 Official Journal of the European Communities 2. 4. 90 
(h) visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes 
(Lnn. renales); 
(i) visual inspection of the pleura and the peritoneum; 
(j) visual inspection of the genital organs; 
(k) visual inspection of the udder and its lymph nodes; 
(1) visual inspection and palpation of the umbilical region and joints of young animals; in the case of 
doubt, the umbilical region must be incised and the joints opened. 
E. Domestic solipeds; 
(a) visual inspection of the head and after freeing the tongue, the throat; the submaxillary 
retro-pharyngeal and parotid lymph nodes (Lnn. retro-pharyngiales, mandibulares and parotidei) 
must be palpated and, if necessary, incised. The tongue, having been freed to permit a detailed 
inspection of the mouth and the fauces, must be visually examined and palpated. The tonsils must be 
inspected; 
(b) visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and of the bronchial 
and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be palpated 
and, if necessary, incised. The trachea and the main branches of the bronchi must be opened 
lengthwise and the lungs incised in their posterior third, perpendicular to their main axes; however, 
these incisions are not necessary where the lungs are excluded from human consumption; 
(c) visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open the 
ventricles and to cut through the interventricular septum; 
(d) visual inspection of the diaphragm; 
(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation 
of the liver and its lymph nodes; if necessary, incision of the liver and the hepatic and pancreatic 
lymph nodes; 
(f) visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes 
(Lnn. gastrici, mesenterici, craniales and caudales); incision, if necessary, of the gastric and 
mesenteric lymph nodes; 
(g) visual inspection and palpation of the spleen; 
(h) visual inspection of the kidneys, palpation of the kidneys and incision, if necessary, of the kidneys 
and the renal lymph nodes (Lnn. renales); 
(i) visual inspection of the pleura and the peritoneum; 
(j) visual inspection of the genital organs of stallions and mares; 
(k) visual inspection of the udder and its lymph nodes (Lnn. supramammarii) and, if necessary, incision 
of the supramammary lymph nodes; 
(1) visual inspection and palpation of the umbilical region and joints of young animals; in the case of 
doubt, the umbilical region must be incised and the joints opened. 
(m) all grey or white horses must be inspected for melanonis and melanomata as regards the muscles and 
lymph nodes (Lnn. lymphonodi subrhomboidei) of the shoulders beneath the scapular cartilage by 
loosening the attachment of one shoulder. The kidneys must be exposed and examined by incision 
through the entire kidney. 
F. In case of doubt, the official veterinarian may perform the further cuts and inspections of the relevant 
parts of the animals necessary in order to reach a final decision. 
G. Where incision of the above lymph nodes is obligatory, they must be systematically subjected to multiple 
incisions and a visual inspection. 
41. In addition, the official veterinarian must systematically carry out: 
A. An investigation for cystercosis in swine: this investigation must include examination of the directly 
visible muscular surfaces, in particular the thigh muscles, the pillars of the diaphragm, the intercostal 
muscles, the heart, the tongue and the larynx and, if necessary, the abdominal wall and the psoas muscles 
freed from fatty tissue. 
B. An investigation for glanders in solipeds by means of careful examination of mucous membranes from the 
trachea, larynx, nasal cavities, sinuses and their ramifications, after splitting the head in the median plane 
and excision of the nasal septum. 
However, this examination may be replaced by alternative examinations or guarantees laid down in 
accordance with the procedure laid down in Article 14. 
2. 4. 90 Official Journal of the European Communities No C 84/23 
C. Fresh meat from swine and horses which contains skeletal muscles (striated muscles) must undergo an 
investigation for trichinosis under the supervision and the responsibility of the official veterinarian. 
This investigation must be carried out in accordance with proven methods which are scientifically 
recognized, in particular methods which are defined in Community Directives or in other international 
standards. 
The results must be assessed using a reference method fixed in accordance with the procedure laid down in 
Article 14 and after the Scientific Veterinary Committee has delivered its opinion; the reliability of the 
method must be at least as great as that of the trichinoscopy provided for in paragraph 1 of Annex 1 to 
Directive 77/96/EEC. 
The Commission must publish the reference method in the Official Journal of the European 
Communities. 
D. The results of the ante-mortem and post-mortem health inspections shall be recorded by the official 
veterinarian and, where diseases transmissible to humans as referred to in Article 9 are diagnosed, 
communicated to the competent veterinary authorities responsible for supervision of the herd from which 
the animals originated, as well as to the person responsible for the herd in question. 
42. A. The official veterinarian, according to professional rules, should declare unfit for human consumption 
fresh meat originating from animals: 
(a) affected by diseases in acute form transmissible to man and animals and in particular: 
(i) — anthrax 
— blackleg 
— glander 
— salmonellosis 
— tuberculosis 
— tetanus 
— rabies 
— listeriosis 
(ii) conditions with generalized systemic infection of the slaughtered animal; 
(b) affected by malignant or multiple tumors or multiple abscesses; 
(c) affected by extensive or parasitic infestation in the subcutaneous or muscular tissues; in particular if 
they have been found positive to the investigation for trichinosis referred to in paragraph 41 
(D); 
(d) found positive for presence of residues of forbidden substances or in excess of admitted levels; 
(e) poisoned; 
(f) with extensive injuries or extensive bleeding or serous imbitition; 
(g) with distinct anomalies as regards colour, smell and taste; 
(h) with anomalies as regards consistency, particularly oedema or severe emaciation; 
(i) slaughtered too young. 
B. (a) Animals referred to in paragraph 28 (c), (d) and (e) undergo: 
— detailed inspection, in particular by means of examination of the main lymph nodes of carcase 
and offal, 
— appropriate bacteriological examination and research of residues of substances with 
pharmacological action likely to be given in the pathological condition observed; 
(b) when the results of the particular examinations referred to in point (a) are favourable: 
— the animals referred to in point 28 (c) are declared fit for human consumption, 
— the animals referred to in point 28 (d) are declared conditionally fit for human consumption after 
removal of affected parts. 
C. Implementation measures of Chapter VII will be decided in accordance with the procedure referred to in 
Article 14. 
No C 84/24 Official Journal of the European Communities 2. 4. 90 
CHAPTER VIII 
Requirements for meat intended for cutting 
43. Cutting pieces smaller than those referred to in Article 3 (1) (A), de-boning or the slicing of offal is authorized 
in approved cutting plants only. 
44. The operator of the plant or his agent must facilitate operations for supervising the plant, in particular any 
handling which is considered necessary, and must place the necessary facilities at the disposal of the 
supervisory service; in particular, he must be able on request to make known to the official veterinarian 
responsible for supervision from where the meat brought into his cutting plant has come. 
45. (a) Fresh meat must be brought into the rooms provided for in paragraph 14 (b) of Chapter II progressively 
as needed. As soon as it is cut and where appropriate packaged, the meat must be transferred to the 
relevant room referred to in paragraph 14 (a) of Chapter II. 
(b) During cutting, boning, wrapping and packaging the internal temperature of the meat must be kept at a 
constant + 7 °C or less. During cutting, the temperature of the cutting room must not exceed + 12 °C. 
During slicing, wrapping and packaging, the internal temperature of livers must be kept at a constant 
+ 3 °C or less. 
(c) By way of derogation from paragraphs (a) and (b), meat may be cut while warm. In that event, the meat 
must be transferred directly from the slaughter premises to the cutting room. In addition, the slaughter 
premises and the cutting room must be located in the same group of buildings and sufficiently near to 
each other for the meat to be transferred in a single operation, and cutting must be carried out 
immediately after transfer. As soon as it is cut, and where appropriate packaged, it must be transferred to 
an appropriate chilling room. 
(d) Derogations from point (c) can be granted according to the procedure referred to in Article 14. 
(e) Cutting must be carried out in such a way as to avoid any soiling of the meat. Splinters of bone and clots 
of blood must be removed. Meat obtained from cutting and not intended for human consumption must 
be collected in the facilities referred to in paragraph 4 (d) as it is cut. 
CHAPTER IX 
Health control of cut meat and stored meat 
46. Approved cutting plants and approved cold stores must be supervised by an official veterinarian. 
47. Supervision by the official veterinarian must include the following tasks: 
— supervision of the entry and exit of fresh meat, 
— health inspection of fresh meat held in the establishments, 
— health inspection of fresh meat prior to cutting and when it leaves the establishments referred to in 
paragraph 46, 
— supervision of the cleanliness of the premises, facilities and instruments provided for in Chapter IV, and 
of staff hygiene, including their clothing, 
— all sampling necessary for laboratory tests, for example those to detect the presence of harmful germs, 
additives or other unauthorized chemical substances; the results of such tests must be recorded in a 
register, 
— any other supervision which the veterinarian considers necessary for ensuring compliance with this 
Regulation. 
2. 4. 90 Official Journal of the European Communities No C 84/25 
CHAPTER X 
Health marking 
48. Health marking must be carried out under the responsibility of the official veterinarian. For this purpose, he 
shall keep and maintain: 
(a) the instruments intended for meat health marking which he may hand over to assistants only at the time 
of marking and for the length of time required for this purpose; 
(b) the labels and wrapping material when marked as provided for in this chapter. The labels and wrapping 
material shall be given to the assistants at the time when they are to be used and in the required 
number. 
49. The health mark must be: 
(a) either an oval mark at least 6,5 cm wide by 4,5 cm high bearing the following information in perfectly 
legible characters: 
— on the upper part, the initials of the consigning country in capitals (i.e. one of the following): 
B/DK/D/EL/ESP/F/IRL/I/L/NL/P/UK, 
followed by the veterinary approval number of the establishment, 
— on the lower part, one of the following sets of initials: CEE, EEG, EWG, EOF, EEC or EOK; 
(b) or an oval mark at least 6,5 cm wide by 4,5 cm high, bearing the following information in perfectly 
legible characters: 
— on the upper part, the name of the consigning country in capitals, 
— in the centre, the veterinary approval number of the establishment, 
— on the lower part, one of the following sets of initials: CEE, EEG, EWG, EOF, EEC or EOK. 
The letters must be at least 0,8 cm high and the figures at least 1 cm high. 
The health mark may, in addition, include an indication of the official veterinarian who carried out the health 
inspection of the meat. 
50. Carcases must be stamped in ink or hot-branded in accordance with paragraph 49: 
— those weighing more than 82 kilograms must be marked on each half-carcase, in the following places at 
least: external surface of the thighs, loins, back, breast and shoulder, 
— other carcases must be marked in at least four places, on the shoulders and on the external surface of the 
thighs. 
51. The livers of bovine animals, swine and solipeds must be hot-branded in accordance with paragraph 49. 
All other offal must be stamped in ink or hot-branded in accordance with paragraph 49 unless wrapped or 
packaged and marked in accordance with paragraphs 54 and 55. 
52. Cuts obtained in the cutting plants from officially marked carcases must be stamped in ink or hot-branded in 
accordance with paragraph 49, unless they are wrapped or packaged. 
53. Packaging must always be marked in accordance with paragraph 54. 
54. Packaged cut meat and packaged offal referred to in paragraphs 51 second subparagraph and 52, including 
sliced livers, must bear a health mark in accordance with paragraph 49; the mark must include the veterinary 
approval number of the cutting plant instead of that of the slaughterhouse. The mark must be applied to a 
label fixed to the packaging, or printed on the packaging, in such a way that it is destroyed when the 
packaging is opened; the label must also show a serial number. However, when cut meat or offal is wrapped 
in accordance with paragraph 61 of Chapter XI, the label referred to above may be fixed to the wrapping. In 
the case of offal packaged in a slaughterhouse, the number included in the mark must be that of the 
slaughterhouse concerned. 
55. In addition to the requirements of paragraph 54, where fresh meat is wrapped in commercial portions 
intended for direct sale to the consumer, a reproduction of the health mark required under paragraph 49 (a) 
must also be printed on the wrapping or on a label affixed to the wrapping. The mark must include the 
veterinary approval number of the cutting plant instead of that of the slaughterhouse. The dimension 
requirements of paragraph 49 need not apply to the mark required under this paragraph. However, in the 
case of offal wrapped in a slaughterhouse, the number included in the mark must be that of the slaughterhouse 
concerned. 
No C 84/26 Official Journal of the European Communities 2. 4. 90 
56. Meat from solipeds and its packaging must bear a special mark, to be determined in accordance with the 
procedure laid down in Article 15. 
57. The colorants which may be used for marking fresh meat shall be decided in accordance with the procedure 
laid down in Article 14. Until such time as that decision is taken, only methyl violet may be used for this 
purpose. 
CHAPTER XI 
Wrapping and packaging of fresh meat 
58. (a) Without prejudice to Council Directive 89/109/EEC of 21. 12. 1988 on the approximation of the laws 
of the Member States relating to materials and articles intended to come in contact with foodstuffs ('), 
wrapping and packaging (for example packing cases, paperboard boxes) must fulfil all rules of hygiene, 
and must be strong enough to ensure effective protection of the meat during transportation and 
handling. 
(b) Wrapping and packaging must not be re-used for meat unless made of corrosion-resistant materials, 
which are easy to clean and have been previously cleaned and disinfected. 
59. Where fresh cut meat or offal is wrapped, this operation must be carried out inmediately after cutting and in 
accordance with hygiene requirements. 
With the exception of cuts of solid outer pig fat and belly, cut meat and offal must in all cases be provided with 
a protective wrapping unless it is suspended throughout its transport. 
Such wrapping must be transparent and colourless and must also fulfil the conditions of the first and second 
indents of paragraph 58 (a); it may not be used again for wrapping meat. A package of sliced livers may 
contain only livers of the same species. 
60. Wrapped meat must be packaged. 
61. However, when wrapping fulfils all the protective conditions of packaging it need not be transparent and 
colourless and placing in a second container is not necessary provided the other conditions of paragraph 58 
are fulfilled. 
62. Cutting, boning, 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 arranged that the hygiene of the operation is assured; 
(b) the packaging and wrapping must be enclosed in a sealed protective cover immediately after 
manufacture; this cover must be protected from damage during transport to the establishment and stored 
under hygienic conditions in a separate room in the establishment; 
(c) the rooms for storing packaging material must be dust and vermin-free and have no air connection with 
rooms containing substances which might contaminate fresh meat. Packaging must not be stored on the 
floor; 
(d) packaging must be assembled under hygienic conditions before being brought into the room. A 
derogation from this requirement may be granted in the case of the automatic assembly of packaging, 
provided there is no risk of contamination of fresh meat; 
(e) packaging must be hygienically brought into the room and used without delay. It must not be handled by 
staff handling fresh meat; 
(f) immediately after packaging the meat must be placed in the storage rooms provided. 
63. The packaging referred to in this chapter may contain only cut meat from the same animal species. 
(1) OJ No L 40, 11. 2. 1989, p. 38. 
2. 4. 90 Official Journal of the European Communities No C 84/27 
CHAPTER XII 
Storage 
64. Fresh meat must be chilled immediately after the post-mortem inspection and kept at a constant internal 
temperature of not more than +7 °C for carcases and cuts and + 3 °C for offal. 
65. Fresh meat for freezing must come directly from an approved slaughterhouse or an approved cutting 
plant. 
Freezing of fresh meat may be performed only in rooms of the same establishment where the meat has been 
obtained or cut or in an approved cold store, by means of appropriate equipment. 
When intended for freezing, cuts referred to in Article 3(1) (A), the cuts referred to in point 52 and offal must 
be frozen without delay unless maturation is required for health reasons. In the latter case they must be frozen 
immediately after maturation. 
Carcases, half-carcases and quarters intended for freezing must be frozen without undue delay after a period 
of stabilization. 
Cut meat intended for freezing must be frozen without undue delay after cutting. 
Frozen meat must reach an internal temperature of - 12 °C or lower and may not be stored at higher 
temperatures thereafter. 
Fresh meat which has undergone a freezing process must bear an indication of the month and year in which it 
was frozen. 
66. No other product which may affect the hygiene oi the meat or contaminate it may be stored in the rooms 
referred to in paragraphs 15 and 16 of Chapter III unless the meat is packaged and stored separately. 
67. The storage temperature of the storage rooms referred to in paragraphs 15 and 16 of Chapter III must be 
recorded. 
CHAPTER XIII 
Transport 
68. Fresh meat must be transported in sealed means of transport, designed and equipped in such a way that the 
temperatures specified in Chapter XII are maintained throughout transportation. 
69. Means of transport intended for transporting such meat must meet the following requirements: 
(a) their inside surfaces or any other part which may come into contact with the meat must be of 
corrosion-resistant material which cannot affect the organoleptic characteristics of the meat or render 
the meat harmful to human health; these surfaces must be smooth and easy to clean and disinfect; 
(b) they must be provided with efficient devices for protecting the meat against insects and dust and be 
watertight; 
(c) for transporting carcases, half-carcases or quarters and unpackaged cut meat, they must be equipped 
with corrosion-resistant fittings for suspending the meat fixed at a height such that the meat cannot touch 
the floor; this provision shall not apply to frozen meat in hygienic packaging. In the case of transport by 
air, however, fittings for suspending the meat are not required provided that suitable corrosion-resistant 
facilities are provided for hygienically loading, holding and unloading the meat. 
70. Means of transport intended for transporting meat may in no case be used for transporting live animals or any 
product likely to affect or contaminate meat. 
71. No other product likely to affect the hygiene of the meat or to contaminate it may be transported at the same 
time as the meat in the same means of transport unless appropriate precautions are taken. In addition, 
stomachs may not be transported therein unless scalded or cleaned, nor heads and feet unless they are skinned 
or scalded and depilated. 
No C 84/28 Official Journal of the European Communities 2. 4. 90 
72. Fresh meat may not be transported in a vehicle or container which is not clean and has not been 
disinfected. 
73. Carcases, half-carcases and quarters, excluding frozen meat packaged in accordance with hygiene 
requirements, must be suspended throughout transport except in the case of air transport in accordance with 
paragraph 69 (c). 
Other cuts and offal must be suspended or placed on supports if not packaged or contained in 
corrosion-resistant containers. Such supports, packaging or containers must meet hygiene requirements and, 
in particular as regards packaging, the provisions of this Regulation. The viscera must always be transported 
in strong, waterproof and greaseproof packaging which may only be re-used after cleaning and 
disinfection. 
74. The official veterinarian must ensure before dispatch that transport vehicles or containers and loading 
conditions meet the hygiene requirements of this Chapter. 
ANNEX II 
PROFESSIONAL QUALIFICATIONS OF AUXILIARIES 
1. Only candidates who prove that they have followed a theoretical course, including laboratory demonstrations, 
authorized by the competent authorities of the Member States on the subjects referred to at point 3(a) for at 
least 400 hours and have had practical training under the supervision of an official veterinarian for a period of 
at least 200 hours shall be eligible for the test referred to in Article 3 paragraph 4. The practical training takes 
place in slaughterhouses, cutting plants, stores and inspection posts for fresh meat. 
2. However auxiliaries fulfilling the requirements of Annex II to Regulation (EEC) No .../... (Poultry 
meat) (s) can follow a training course where the theoretical part is reduced to 200 hours. 
3. The test referred to in Article 3 paragraph 4 shall consist of a theoretical part and a practical part and shall 
cover the following subjects: 
(a) theoretical part: 
— basic knowledge of anatomy and physiology of slaughtered animals, 
— basic knowledge of pathology of slaughtered animals, 
— basic knowledge of anatomical pathology of slaughtered animals, 
— basic knowledge of hygiene and in particular industrial hygiene, slaughter, cutting and storage hygiene 
and hygiene of work, 
— knowledge of methods and procedure for the slaughter, inspection, preparation, packaging and 
transport of fresh meat, 
— knowledge of the laws, regulations and administrative provisions relating to the carrying out of their 
work, 
— sampling procedures. 
(b) practical part: 
— inspection and assessment of slaughtered animals, 
— determination of animal species through examination of typical parts of the animal, 
— determination of a number of parts of slaughtered animals in which changes have occurred and 
comments thereon, 
— experience of post-mortem inspection in a slaughterhouse, 
— experience in the field of hygiene control, 
— experience in sampling practices. 
(•) OJ No L . . .