10. 3. 80 Official  Journal  of the European  Communities No C 60/47 
Proposal  for  a Council  Directive  on health  and  veterinary  inspection  problems  upon 
importation  of bovine  animals  and  swine  and  fresh  meat  from  non-member  countries 
(Submitted  by the Commission  to the Council  on 13 December  1979) 
THE  COUNCIL  OF THE  EUROPEAN 
COMMUNITIES, 
Having  regard  to the Treaty  establishing  the Euro-
pean  Economic  Community,  and  in particular 
Article  43 thereof, 
Having  regard  to the proposal  from  the Commis-
sion, 
Having  regard  to the  opinion  of the  European 
Parliament, 
Whereas,  since  its adoption,  Council  Directive 
72/462/EEC  of 12 December  1972  on health  and 
veterinary  inspection  problems  upon  importation 
of bovine  animals  and  swine  and  fresh  meat  from 
third  countries  ('), as last  amended  by Directive 
77/98/EEC  (2), has  undergone  certain  amend-
ments;  whereas  it appears  desirable  therefore  to 
consolidate  these  amendments  within  a single  text 
in order  that  they  may  be more  readily  accessible 
and easier  to apply  in practice,  particularly  in 
relations  with  non-member  countries; 
Whereas,  to the same  end,  this  opportunity  should 
be taken  to correct  certain  terminological  deficien-
cies, especially  as regards  the correspondence  bet-
ween  the various  language  versions,  which  have  led 
to difficulties  in the  application  of the  provisions 
concerned; 
Whereas  the  Community  has  laid  down  rules  in 
respect  of health  requirements  for intra-Community 
trade  in bovine  animals  and  swine  and  fresh  meat; 
Whereas  it is necessary,  in accordance  with  the 
aforesaid  rules,  to establish  Community  rules  in 
respect  of the  importation  of such  animals  and 
meat  from  non-member  countries; 
Whereas  such  rules  necessitate  the drawing  up of a 
list, valid  for the Community  as a whole,  of non-
member  countries  or parts  thereof  from  which 
animals  and  fresh  meat  may  be imported,  and 
establishments  from  which  fresh  meat  may  be 
imported; 
(') OJ No L 302,  31. 12. 1972,  p. 28. 
(2) OJ No L 26, 31. 1. 1977,  p. 81. Whereas  the choice  of such  countries  and  establish-
ments  must  be based  on criteria  of a general  nature 
such  as the  state  of health  of the  animals  con-
cerned,  the organization  and  powers  of the veteri-
nary  services  and  the  health  regulations  in force; 
whereas,  furthermore,  it should  be laid  down  that 
establishments  must  meet  a certain  number  of spe-
cial standards  designed  to guarantee  that  meat 
originating  there  satisfies  the health  requirements 
judged  necessary  by the Community; 
Whereas,  in addition,  importation,  either  of ani-
mals  or fresh  meat,  should  not  be authorized  from 
countries  infected  with  contagious  animal  diseases 
from  which  the Community  is free  or from  coun-
tries which  have  been  free  from  such  infection  for 
too short  a period  and  which  consequently  present 
a serious  risk  to Community  herds;  whereas  these 
considerations  are also  valid  for importation  from 
non-member  countries  in which  vaccination  against 
such  diseases  is carried  out; 
Whereas  the  general  conditions  applicable  to 
importation  from  all non-member  countries  must 
be supplemented  by special  conditions  drawn  up 
on the  basis  of the  health  situation  in each  of 
them;  whereas,  owing  to the technical  nature  and 
the diversity  of the criteria  on which  these  special 
conditions  depend,  there  must  be available  for their 
establishment  a flexible  and  rapid  Community 
procedure  wherein  the Commission  and  the Mem-
ber States  cooperate  closely; 
Whereas  the  presentation  of a standard  form  of 
certificate  upon  importation  of animals  constitutes 
an effective  means  of verifying  that  the Community 
rules  are  being  applied;  whereas  such  rules  may 
include  special  provisions  which  may  vary  accord-
ing to the non-member  country  concerned;  whereas 
this must  be taken  into  account  in establishing  the 
standard  forms  of certificate; 
Whereas  inspection  carried  out  upon  importation 
must  also  cover  the  origin  and  state  of health  of 
the animals; 
Whereas  the  Member  States  must  be allowed,  on 
the arrival  of animals  in the territory  of the Com-
munity  and  during  transit  to their  place  of destina-
No C 60/48 Official  Journal  of the European  Communities 10. 3. 80 
tion,  to take  all measures,  including  slaughter  and 
disposal,  required  for the purpose  of safeguarding 
public  and  animal  health; 
Whereas  fresh  must  be required  to come  from 
approved  establishments,  and  the  health  and 
inspection  requirements  with  which  the meat  must 
comply,  particularly  during  production,  storage 
and transportation,  must  be specified; 
Whereas  the Member  States  should  adopt  a com-
mon attitude  as regards  fresh  meat  the introduction 
of which  into  the Community  is banned  for health 
reasons  and,  in particular,  importation  of meat 
containing  traces  of substances  which  are harmful 
or likely  to render  consumption  thereof  dangerous 
or injurious  to human  health  should  be prohibited; 
Whereas  the presentation  of a public  health  certifi-
cate and  an animal  health  certificate  prepared  by 
an official  veterinarian  of the exporting  third  coun-
try is the most  appropriate  method  of guaranteeing 
that a consignment  of fresh  meat  is fit for import-
ation; 
Whereas  fresh  meat  must,  whatever  the  customs 
procedure  under  which  it is declared,  undergo 
health  inspection  upon  reaching  Community  terri-
tory in order  to prevent  re-routing  of meat  unac-
companied  by the prescribed  certificates,  exported 
from  non-member  countries  from  which  import-
ation  is not  authorized  or which  do not  have  a 
correct  public  health  certificate; 
Whereas,  in order  to verify  that  the provisions  of 
this Directive  are complied  with  by the exporting 
non-member  country  and  to prevent  importation  of 
meat  dangerous  to human  health,  the  Member 
States  must  submit  every  consignment  of fresh 
meat  upon  importation  to health  and  veterinary 
inspection,  which  must  be carried  out by an official 
veterinarian;  whereas  it must  be laid  down  that,  in 
order  that  such  import  inspection  may  be standar-
dized,  the  rules  for  its application  are  to be 
adopted  according  to a procedure  in which  the 
Commission  and  the  Member  States  cooperate 
closely; 
Whereas  each  consignment  of fresh  meat  admitted 
to a Member  State  following  the import  inspection 
must,  in the case  of fresh  meat  re-routed  to another Member  State,  with  the exception  of meat  cut up 
after  importation  in an approved  cutting  plant,  be 
accompanied  by a certificate  officially  stating  that 
the prescribed  import  requirements  have  been  ful-
filled; 
Whereas  inspection,  both  of animals  and  of meat, 
is carried  out in the general  interest  of the Commu-
nity;  whereas  it should  therefore  be stipulated  that 
the inspection  be carried  out in premises  approved 
in accordance  with  Community  criteria  and  a 
Community  procedure; 
Whereas  every  Member  State  must  have  the right 
to place  an immediate  prohibition  on imports  from 
a non-member  country  when  such  imports  may  be 
dangerous  for public  or animal  health;  whereas  in 
such a case  coordination  of the  attitudes  of the 
Member  States  with  regard  to this  non-member 
country  must  be secured  without  delay,  without 
prejudice  to possible  amendments  to the  list  of 
countries  and  establishments  authorized  to export 
to the Community; 
Whereas  Community  veterinary  experts  should  be 
responsible  for verifying  that  this  Directive  is com-
plied  with,  particularly  in non-member  countries; 
Whereas,  before  the  Community  provisions  so 
drawn  up can  enter  into  force,  the  Community 
must  prepare  a number  of acts  necessary  for their 
operation  and  the Member  States  must  make  sub-
stantial  changes  to their  laws;  whereas  the imple-
mentation  of these  provisions  should  therefore  be 
carried  out in stages. 
HAS  ADOPTED  THIS  DIRECTIVE: 
CHAPTER  I 
General  provisions 
Article  1 
1. This  Directive  shall  apply  to imports  from  third 
countries  of: 
— domestic  bovine  animals  and  swine  for breed-
ing, production  or slaughter, 
10. 3. 80 Official  Journal  of the European  Communities No C 60/49 
— fresh  meat  of domestic  animals  of the following 
species:  bovine  animals,  swine,  sheep  and  goats 
and domestic  solipeds. 
2. This  Directive  shall  not  apply  to: 
(a) animals  intended  exclusively  for  grazing  or 
draught  purposes,  on a temporary  basis,  in the 
vicinity  of the Community  frontiers; 
(b) meat  forming  part  of travellers'  personal  lug-
gage  and  intended  for  their  personal  consump-
tion,  in so  far  as the  amount  or quantity 
transported  does  not  exceed  one  kilogram  per 
person  and  provided  that  the  meat  comes  from 
a non-member  country  or part  thereof  appear-
ing on the  list  drawn  up in accordance  with 
Article  3 and  from  which  importation  is not 
prohibited  under  Article  28; 
(c) meat  sent  as small  packages  to private  persons, 
provided  that  such  meat  is not  imported  by 
way of trade,  that  the quantity  does  not  exceed 
one kilogram  and  that  the  meat  comes  from  a 
non-member  country  or part  thereof  appearing 
on the  list drawn  up in accordance  with  Article 
3 and  from  which  importation  is not prohibited 
under  Article  28; 
(d) meat  for  consumption  by the  crew  and  passen-
gers on means  of transport  operating  interna-
tionally.  When  such  meat  or kitchen  waste  is 
unloaded,  it must  be destroyed.  It is not  how-
ever,  necessary  to destroy  meat  when  it is 
transferred,  directly,  or after  being  placed  prov-
isionally  under  customs  supervision,  from  one 
means  of transport  to another. 
Article  2 
For the purposes  of this  Directive: 
(a) 'official  veterinarian'  means  the  veterinarian 
designated  by the  competent  central  authority 
of a Member  State  or an non-member  coun-
try; 
(b) country  of destination'  means  the  Member 
State  to which  animals  or fresh  meat  are  sent 
from  a non-member  country; 
(c) non-member  country'  means  a country  in 
which  neither  Council  Directive  64/432/EEC 
of 26 June  1964  on animal  health  problems 
affecting  intra-Community  trade  in bovine  ani-
mals  and  swine  ('), as last  amended  by Direc-
tive 79/111/EEC  (2), nor  Council  Directive 
(») OJ No 121,  29. 7. 1964,  p. 1977/64. 
(2) OJ No L 29, 3. 2. 1979,  p. 26. 64/433/EEC  of 26 June  1964  on health  pro-
blems  affecting  intra-Community  trade  in fresh 
meat  (3),  as  last  amended  by  Directive 
75/379/EEC  (4), applies; 
(d) 'importation'  means  the  introduction  into  the 
territory  of the Community  of animals  or fresh 
meat  from  non-member  countries; 
(e) 'holding'  means  an officially  supervised  agri-
cultural,  industrial  or commercial  undertaking 
situated  in the  territory  of a non-member 
country,  in which  animals  for  breeding,  pro-
duction  or  slaughter  are  regularly  kept  or 
bred; 
(f) animals  for  slaughter'  means  bovine  animals 
or swine  intended  to be taken  directly  to a 
slaughterhouse  on arrival  in the  country  of 
destination;  » 
(g) animals  for  breeding  or production'  means 
bovine  animals  and  swine  other  than  those 
referred  to in (f),  including  those  intended  for 
breeding,  milk  or meat  production,  or draught 
purposes; 
(h) 'officially  tuberculosis-free  bovine  herd'  means 
a bovine  herd  which  satisfies  the  conditions 
laid down  in Chapter  I of Annex  A; 
(i) officially  brucellosis-free  bovine  herd'  means 
a bovine  herd  which  satisfies  the  conditions 
laid down  in Chapter  II (A)  (1) of Annex  A; 
(j) 'brucellosis-free  bovine  herd'  means  a bovine 
herd  which  satisfies  the conditions  laid  down 
in Chapter  II (A)  (2) of Annex  A; 
(k) 'brucellosis-free  swine'  means  swine  which  sat-
isfy the conditions  laid  down  in Chapter  II (B) 
(1) of Annex  A; 
(1) 'officially  brucellosis-free  swine  herd'  means  a 
swine  herd  which  satisfies  the conditions  laid 
down  in Chapter  II (B)  (2) of Annex  A; 
(m) 'epizootic-free  area'  means  an area  in which, 
according  to official  findings,  the  animals  have 
not suffered  from  any  of the  contagious  dis-
eases  on the  list  drawn  up  according  to the 
procedure  laid  down  in Article  29, for a period 
and within  a radius  to be defined  in accor-
dance  with  the same  procedure; 
(n) meat'  means  all parts  of domestic  animals  of 
the bovine,  porcine,  ovine  and  caprine  species 
and of domestic  solipeds  which  are  fit for 
human  consumption; 
(o) 'fresh  meat'  means  meat  which  has  not  under-
gone  any  preserving  process;  however,  meat 
submitted  to cold  treatment  shall  be consid-
ered  to be fresh; 
(3) OJ No 121,  29. 7. 1964,  p. 2012/64. 
(<) OJ No L 172,  3. 7. 1975,  p. 17. 
No C 60/50 Official  Journal  of the European  Communities 10. 3. 80 
(p) 'carcase'  means  the  whole  body  of a slaugh-
tered  animal  after  bleeding,  evisceration,  re-
moval  of the  limbs  at the  carpus  and  tarsus, 
removal  of the head,  tail  and  mammary  gland 
and in addition,  in the case  of bovine  animals, 
sheep,  goats  and  solipeds,  after  skinning; 
(q) 'offal'  means  fresh  meat  other  than  that  of the 
carcase  as defined  in (p),  even  if it remains 
naturally  attached  to the carcase; 
(r) 'viscera'  means  offal  from  the thoracic  abdom-
inal and  pelvic  cavities,  including  the  trachea 
and oesophagus; 
(s) 'means  of transport'  means  those  parts  of 
motor  vehicles,  rail  vehicles  and  aircraft  set 
aside  for  loading,  and  the  holds  of ships  or 
containers  for land,  sea or air transport; 
(t) 'consignment'  means  a quantity  of meat  or a 
number  of animals  covered  by the same  certifi-
cate; 
(u) 'establishment'  means  an approved  slaughter-
house,  an  approved  cutting  plant,  or  an 
approved  cold  store  situated  outside  such 
approved  slaughterhouses  and  plants,  which 
has been  approved  by the  non-member  coun-
try concerned  and  which  appears  on the  lists 
drawn  up in accordance  with  Article  4. 
Article  3 
1. The  Council,  acting  on a proposal  from  the 
Commission,  shall  draw  up a list of the non-mem-
ber countries  or parts  thereof  from  which  the 
Member  States  shall  authorize  importation  of 
bovine  animals,  swine  and  fresh  meat,  or one  or 
more  of those  categories  of animals  and  commodi-
ties, taking  into  account  the  health  situation  in 
those  countries  or parts  thereof.  This  list  may  be 
supplemented  or amended  according  to the proce-
dure  laid  down  in Article  30. 
2. In deciding,  both  in the case  of bovine  animals 
and swine  and  in the case  of fresh  meat,  whether  a 
non-member  country  or part  thereof  may  appear 
on the  list  referred  to in paragraph  1, particular 
account  shall  be taken  of : 
(a) the  state  of health  of the  livestock,  other 
domestic  animals  and  wildlife  in the non-mem-
ber country,  particular  attention  being  paid  to 
exotic  animal  diseases,  and  of the health  situa-
tion of neighbouring  areas  of the  country, 
which  might  endanger  public  and  animal  health 
in the Member  States; (b) the regularity  and  rapidity  of the  information 
supplied  by the  non-member  country  relating 
to the  existence  of contagious  animal  diseases 
in its territory,  in particular  those  diseases  men-
tioned  in Lists  A and  B of the  International 
Office  of Epizootic  Diseases; 
(c) the  regulations  of the  country  on the  preven-
tion and  control  of animal  diseases; 
(d) the structure  of the  veterinary  services  in the 
country  and  their  powers; 
(e) the  organization  and  implementation  of mea-
sures  to prevent  and  control  contagious  animal 
diseases. 
3. The  list  referred  to in paragraph  1 and  all 
amendments  thereto  shall  be published  in the Offi-
cial Journal  of the European  Communities. 
Article  4 
1. In accordance  with  the procedure  laid  down  in 
Article  29 one  or more  lists  shall  be drawn  up of 
establishments  from  which  the Member  States  may 
authorize  importation  of fresh  meat.  The  list  or 
lists may  be amended  or supplemented  in accor-
dance  with  the procedure  laid  down  in Article  30. 
2. In deciding  whether  a slaughterhouse,  a cutting 
plant  or a cold  store  situated  outside  a slaughter-
house  or plant  may  appear  on one  of the  lists 
referred  to in paragraph  1 particular  account  shall 
be taken  of: 
(a) the  guarantees  which  the  non-member  country 
can offer  with  regard  to compliance  with  the 
provisions  of this  Directive; 
(b) the non-member  country's  regulations  with 
regard  to the  administration  to animals  for 
slaughter  of any  substances  which  might  affect 
the wholesomeness  of the meat; 
(c) compliance  in each  particular  case  with  the 
provisions  of this  Directive; 
(d) the organization  of the meat  inspection  services 
of the  non-member  country,  the  powers  of 
these  services  and  the supervision  to which  they 
are subject. 
3. A slaughterhouse,  a cutting  plant  or a cold  store 
situated  outside  a slaughterhouse  or cutting  plant 
may only  appear  on the list or lists  provided  for in 
paragraph  1 if it is situated  in one  of the non-mem-
ber countries,  or part  thereof,  referred  to in Article 
3 (1)  and  if it has,  in addition,  been  officially 
approved  for  exports  to the  Community  by the 
10. 3. 80 Official  Journal  of the European  Communities No C 60/51 
competent  authorities  of the  non-member  country. 
Such  approval  shall  be subject  to compliance  with 
the following  requirements: 
(a) compliance  with  the provisions  of Annex  B; 
(b) constant  supervision  by an official  veterinarian 
of the non-member  country. 
4. The  list or lists  referred  to in paragraph  1 and 
all amendments  thereto  shall  be published  in the 
Official  Journal  of the European  Communities. 
Article  5 
Inspection  shall  be  carried  out  on-the-spot  by 
veterinary  experts  of the  Member  States  and  the 
Commission  to verify  whether  the  provisions  of 
this Directive,  and  in particular  those  of Articles  3 
(2) and  4 (2) and  (3),  are actually  being  applied. 
The experts  from  the  Member  States  shall  be 
appointed  by the  Commission,  acting  on a propo-
sal from  the Member  States. 
These  inspections  shall  be made  on behalf  of the 
Community,  which  shall  bear  the  cost  of any 
expenditure  incurred  in this  connection. 
The frequency  of and  the  procedure  for  these 
inspections  shall  be determined  according  to the 
procedure  laid  down  in Article  29. 
CHAPTER  II 
Imports  of bovine  animals  and  swine 
Article  6 
Notwithstanding  the provisions  of Article  3(1),  the 
Member  States  shall  only  authorize  the importation 
of the  animals  referred  to in this  Directive  if they 
come  from  non-member  countries: 
(a) free  from  any  disease  to which  the animals  are 
susceptible: 
— for  12 months,  in respect  of rinderpest, 
exotic  foot-and-mouth  disease,  contagious 
pleuro  pneumonia,  African  swine  fever  and 
contagious  porcine  paralysis  (Teschen  dis-
ease), 
— for  six months,  in respect  of blue  tongue 
and contagious  vesiculate  stomatitis; 
(b) in which  vaccination  has  not  been  carried  out 
during  the  preceding  12 months  against  the 
diseases  referred  to under  the  first  indent  of 
paragraph  (a),  to which  these  animals  are  sus-
ceptible. Article  7 
It may  be decided,  in accordance  with  the  proce-
dure  set out  in Article  29,  that  the  provisions  of 
Article  6 (a) shall  apply  to a part  only  of the 
territory  of a non-member  country. 
In accordance  with  the same  procedure,  by way  of 
derogation  from  the provisions  of Article  6 (b),  the 
importation  of animals  referred  to in this  Directive 
may,  on  certain  conditions,  be permitted  from 
non-member  countries  or parts  thereof  where  vacci-
nations  are  carried  out  against  one  or more  of the 
diseases  mentioned  in the  first  indent  of Article 
6(a). 
Article  8 
1. Without  prejudice  to the provisions  of Articles  6 
and 7, the Member  States  may  authorize  the impor-
tation  from  a non-member  country  of the  animals 
referred  to in this  Directive  only  if they  comply 
with the  health  conditions  adopted  in accordance 
with the  procedure  laid  down  in Article  29 for 
importation  from  that  country,  according  to the 
species  and  destination  of the animals. 
2. It may  be  decided,  in accordance  with  the 
procedure  laid  down  in Article  29,  to limit  the 
authorizations  to particular  species,  to animals  for 
slaughter,  breeding  or production,  or to animals 
intended  for  particular  purposes,  and  to apply  all 
necessary  health  measures  after  importation.  For 
breeding  and  production  animals  the requirements 
of this  paragraph  may  vary  from  one  Member 
State  to another  in order  to take  account  of the 
special  provisions  which  Member  States  enjoy  in 
the framework  of intra-Community  trade. 
3. It may  be  decided,  in accordance  with  the 
procedure  set out in Article  29, to waive  the provi-
sions  of Section  A of Chapter  II of Annex  A with 
regard  to: 
— the  acquisition  by a herd  free  from  brucellosis 
of the designation  'officially  free  from  brucello-
sis', 
— the  introduction  into  herds  officially  free  from 
brucellosis  of the  bovine  animals  from  herds 
free from  brucellosis, 
— the  suspension  of the designation  'officially  bru-
cellosis-free  herd'  or brucellosis-free  herd'. 
Article  9 
Where  a Member  State  considers  that  the vaccines 
used  against  foot-and-mouth  disease  in a non-
member  country  against  the  A, O and  C viruses 
No C 60/52 Official  Journal  of the European  Communities 10. 3. 80 
have  certain  deficiencies,  it shall  prohibit  the intro-
duction  into  its territory  of bovine  animals  and 
swine  coming  from  the country  concerned.  It shall 
inform  the other  Member  States  and  the  Commis-
sion as soon  as possible  of its decision  and  shall 
give grounds  for this  decision.  The  Standing  Veteri-
nary  Committee  shall  meet  as soon  as possible 
after  this  notification.  A decision  shall  be taken  in 
accordance  with  the procedure  laid  down  in Article 
30. 
Article  10 
The Member  States  shall  authorize  the importation 
of bovine  animals  and  swine  if, before  the day  of 
loading  for  transportation  to country  of destina-
tion,  these  animals  have  remained  in the  territory 
or part  of the  territory  of a non-member  country 
on the  list  established  in  accordance  with 
Article  3(1): 
(a) for  not  less  than  six  months  in the  case  of 
animals  for breeding  or production; 
(b) for not  less  than  three  months  in the  case  of 
animals  for slaughter. 
This  period  shall  date  from  birth  in the  case  of 
animals  which  are less  than  six or three  months  old 
respectively. 
Article  11 
1. The  Member  States  shall  authorize  the importa-
tion of bovine  animals  and  swine  only  on produc-
tion of a certificate  drawn  up by an official  veteri-
narian  of the exporting  non-member  country: 
(a) this  certificate  must  be issued  on the  day  of 
loading  of the  animals  for consignment  to the 
country  of destination; 
(b) it must  be worded  at least  in one  of the official 
languages  of the country  of destination  and  in 
one the official  languages  of the Member  State 
carrying  out the import  control  provided  for in 
Article  12; 
(c) its original  must  accompany  the animals; 
(d) it must  provide  proof  that  the  bovine  animals 
and swine  meet  the  conditions  laid  down  in 
and in pursuance  of this  Directive  with  regard 
to imports  from  non-member  countries; 
(e) it must  consist  of a single  sheet  of paper; 
(f) it must  be made  out  in the  name  of a single 
consignee. 
2. This  certificate  must  comply  with  a specimen 
established  in accordance  with  the  procedure  laid 
down  in Article  29. Article  12 
1. The  Member  States  shall  ensure  that  bovine 
animals  and  swine,  on arrival  in the territory  of the 
Community,  undergo  a health  control  (import  con-
trol)  made  by an official  veterinarian. 
2. The  Member  States  shall  ensure  that  bovine 
animals  and  swine  are  prohibited  from  movement 
within  the  Community  if during  the  control  pres-
cribed  in paragraph  1 it is found  that: 
— animals  do not  come  from  the  territory  of a 
non-member  country,  or part  thereof,  set out in 
the list  established  in  accordance  with 
Article  3 (1), 
— the  animals  are  infected  with,  or are  suspected 
of being  infected  with  or contaminated  by,  a 
contagious  disease, 
— the  conditions  laid  down  in this  Directive  and 
the Annexes  thereto  have  not  been  complied 
with by the exporting  non-member  country, 
— the  certificate  accompanying  the  animals  does 
not comply  with  the conditions  set out  in Arti-
cle II. 
3. The  Member  State  which  carried  out the control 
mentioned  in paragraph  1 shall  take  such  measures 
as it considers  to be necessary. 
These  measures  may  include: 
(a) — the  placing  in quarantine  of animals  which 
are suspected  of being  infected  with  or con-
taminated  by a contagious  disease, 
— in the  case  referred  to in the  fourth  indent 
of paragraph  2, at the  request  of the  con-
signor,  the consignee  or their  agent,  keeping 
the animals  under  control  pending  clearance 
of the certificate; 
(b) the return  of animals  which  cannot  be admitted 
for movment  in accordance  with  paragraph  2, 
unless  this  is not  possible  on animal  health 
grounds. 
Where  it is not  possible  to return  the  animals, 
the competent  authority  shall  order  them  to be 
slaughtered  and  shall  designate  the  establish-
ment  to be used  for this  purpose; 
(c) slaughter  and  destruction  of all animals  of the 
consignment  in question  if the abovementioned 
control  shows  evidence  or suspicion  of one  of 
the epizootic  diseases  on the  list  established 
under  the procedure  laid  down  in Article  29. 
4. The  certificate  accompanying  bovine  animals 
and swine  on importation  must,  following  the ani-
mals  health  control  (import  control),  include  a 
statement  clearly  indicating  whether  the  animals 
have  been  admitted  or refused  entry. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/53 
5. While  the animals  are taken  across  Community 
territory  en route  to the country  of destination,  the 
Member  States  may  implement  the  measures 
referred  to in the  first  indent  of paragraph  3 (a) 
and in paragraph  3 (c) if the animals  are infected 
with,  or suspected  of being  infected  with,  or conta-
mined  by, a contagious  disease. 
6. Animals  which  have  obtained  an import  author-
ization  and  whose  destination  is not  the  Member 
State  which  carried  out  the  import  control  laid 
down  in paragraph  1, must  be taken  to the country 
of destination  under  customs  control  without  being 
unloaded. 
7. Animals  which  have  satisfied  the import  control 
prescribed  in paragraph  1 shall  undergo  any  fur-
ther control  necessary  in the country  of destination 
in order  to verify  whether  the  provisions  of this 
Directive,  including  the  special  conditions  laid 
down  under  the procedure  provided  for in Article 
29 pursuant  to Article  8, have  been  complied  with. 
These  inspections  may  be carried  out  either  at the 
frontier,  or at any  other  point  designated  by the 
competent  authority  of the country  of destination, 
or at both. 
8. The  consignor,  consignee  or their  agent  shall  be 
liable  for any  expenditure  incurred  pursuant  to this 
Article,  including  the  slaughter  or destruction  of 
animals,  without  compensation  from  the State. 
Article  13 
Upon  arrival  in the  country  of destination,  the 
animals  for  slaughter  shall  be taken  directly  to a 
slaughterhouse  and,  in accordance  with  animal 
health  requirements,  be slaughtered  not  later  than 
three  working  days  after  their  entry  into  that 
slaughterhouse. 
Without  prejudice  to any  special  conditions  which 
may be set out  in accordance  with  the  procedure 
laid down  in Article  29, the competent  authority  of 
the country  of destination  may,  on animal  health 
grounds,  designate  the  slaughterhouse  to which 
these  animals  must  be taken. CHAPTER  III 
Imports  of fresh  meat 
Article  14 
1. Fresh  meat  must  come  from  animals  which  have 
remained  for  at least  three  months  before  being 
slaughtered,  or since  birth  if the animals  in ques-
tion are less  than  three  months  old,  in the territory, 
or in part  thereof,  of a non-member  country  on the 
list established  in accordance  with  Article  3 (1). 
2. Notwithstanding  the provisions  of Article  3 (1), 
the Member  States  may  only  authorize  the importa-
tion of fresh  meat  from  non-member  countries; 
(a) which,  for the past  12 months  have  been  free 
from  those  of the  following  diseases  to which 
the animals  from  which  the meat  has  come  are 
susceptible:  rinderpest,  exotic  foot-and-mouth 
disease,  African  swine  fever,  contagious  por-
cine paralysis  (Teschen  disease); 
(b) in which  no vaccinations  have  been  carried  out 
for 12 months  against  the  diseases  mentioned 
under  (a) to which  the animals  from  which  the 
meat  has come  are susceptible. 
Article  15 
It may  be decided,  under  the procedure  set out in 
Article  29, that  the provisions  of Article  14 (2) (a) 
shall  apply  only  to a part  of the  territory  of a 
non-member  country. 
In accordance  with  the  same  procedure  and  in 
derogation  from  the  provisions  of Article  14 (2) 
(b), imports  of fresh  meat  may  be permitted,  sub-
ject to certain  conditions,  from  a third  country  or 
part of the  territory  of that  third  country  where 
vaccinations  have  been  carried  out  against  one  or 
several  of the  diseases  referred  to in Article 
14 (2) (a). 
Article  16 
Without  prejudice  to the provisions  of Articles  14 
and 15,  the  Member  States  shall  authorize  the 
importation  of fresh  meat  from  a non-member 
country  only  if the meat  complies  with  the animal 
health  requirements,  adopted  in accordance  with 
the procedure  set out  in Article  29, for imports  of 
fresh  meat  from  that  country  according  to the 
species  of animal  concerned. 
No C 60/54 Official  Journal  of the European  Communities 10. 3. 80 
Article  17 
1. The  Member  States  shall  authorize  imports  of 
fresh  meat  in the form  of carcases,  including  half-
carcases  in the case  of swine,  and  halves  or quar-
ters in the  case  of bovine  animals  and  solipeds, 
only  if it is possible  to reconstruct  the  entire 
carcase  of each  animal. 
2. Such  importation  shall  be subject  to the follow-
ing conditions:  fresh  meat  must: 
(a) have  been  obtained  in a slaughterhouse  men-
tioned  on  the  list  established  in accordance 
with Article  4(1); 
(b) come  from  an animal  which,  in accordance 
with Chapter  V of Annex  B, has  undergone  an 
ante-mortem  health  inspection  carried  out  by 
an official  veterinarian  and  been  suitable  for 
slaughter  in accordance  with  the  provisions  of 
this Directive,  with  a view  to being  exported  to 
the Community; 
(c) have  been  treated  in conditions  of hygiene  in 
accordance  with  Chapter  VI of Annex  B; 
(d) has  undergone  a post-mortem  inspection  car-
ried out  under  the  responsibility  and  direct 
control  of an official  veterinarian  in accor-
dance  with  Chapter  VII  of Annex  B and  has 
shown  no change  except  for  traumatic  lesions 
incurred  shortly  before  slaughter,  or localized 
malformations  or changes,  provided  that  it is 
established,  if necessary  by appropriate  labora-
tory tests,  that  these  do not  render  the carcase 
and offal  unfit  for  human  consumption  or 
dangerous  to human  health; 
(e) have  a health  mark  in accordance  with  Chapter 
X of Annex  B; 
(f) have  been  stored  in establishments  after  post-
mortem  inspection  under  satisfactory  hygienic 
conditions  and  in accordance  with  Chapter  XII 
of Annex  B; 
(g) have  been  transported  to the  country  of desti-
nation  in accordance  with  the  conditions  of 
Chapter  XIII  of Annex  B under  satisfactory 
conditions  of hygiene. 
3. Only  methyl  violet  may  be used  for  marking 
fresh  meat  with  ink. 
Other  types  of colouring  may  be authorized  in 
accordance  with  the  procedure  laid  down  in 
Article  29. 
4. When  carrying  out  the  post-mortem  inspection 
referred  to in paragraph  2 (d),  the  official  veteri-
narian  may  be helped  by assistants  placed  under 
his authority. These  assistants  must: 
(a) be appointed  .by the central  competent  author-
ity of the exporting  country,  in accordance  with 
the provisions  in force; 
(b) have  appropriate  training; 
(c) enjoy  a status  guaranteeing  their  impartiality 
towards  those  running  the establishments; 
(d) have  no power  of decision  concerning  the final 
result  of the public  health  inspection. 
Article  18 
1. In derogation  from  Article  17 (1),  the Member 
States  may  permit  imports  of: 
(a) half-carcases,  separated  quarters  or offals  com-
plying  with  the conditions  set out  in Article  17 
(2) and  (3) coming  from  slaughterhouses  desig-
nated  for  this  purpose  in accordance  with  the 
procedure  laid  down  in Article  29; 
(b) cuts  smaller  than  quarters  or boned  meat  from 
cutting  plants  inspected  pursuant  to Article  4 
and approved  for  this  purpose  in accordance 
with  the  procedure  set out  in Article  29. Such 
meat  shall,  in addition  to the  conditions  laid 
down  in Article  17 (2) and  (3),  comply  with  the 
following  conditions: 
(i) have  been  cut and  obtained  in compliance 
with the  provisions  of Chapter  VIII  of 
Annex  B; 
(ii) have  been  controlled  by an official  veteri-
narian  in accordance  with  the  provisions 
of Chapter  IX of Annex  B; 
(iii) with  regard  to packing,  comply  with  the 
provisions  set  out  in  Chapter  XI  of 
Annex  B; 
(iv) undergo  all controls,  carried  out  by Com-
munity  veterinarians,  required  to ensure 
that the  abovementioned  provisions  have 
been  complied  with; 
(v) with  regard  to fresh  meat  of solipeds, 
undergo  control  by the country  of destina-
tion with  a view  to the possible  imposition 
of restrictions  regarding  its use. 
2. In accordance  with  the procedure  laid  down  in 
Article  29 and  in derogation  from  paragraph  32 of 
Annex  B, the  meat  may  be cut  while  warm,  in 
which  case,  the  following  minimum  conditions 
must  be complied  with: 
(a) fresh  meat  must  be transported  directly  from 
the slaughter  room  to the  cutting  room.  Both 
premises  must  be located  in the same  group  of 
buildings  and  sufficiently  near  to each  other 
10. 3. 80 Official  Journal  of the European  Communities No C 60/55 
that the  meat  to be cut may  be transferred  in 
one operation  from  one  room  to the  other  by 
means  of an extension  of the  overhead  hand-
ling network  from  the slaughter  room.  Cutting 
must  be carried  out without  delay; 
(b) as soon  as the prescribed  cutting  and  packaging 
are completed,  the meat  must  be transported  to 
the cooling  room  provided  for in Chapter  II (2) 
(a) of Annex  B. 
Article  19 
Articles  17 and  18 shall  not apply: 
(a) to fresh  meat  imported  by authorization  of the 
country  of destination  for  uses  other  than 
human  consumption; 
(b) to fresh  meat  intended  for exhibition  or special 
studies  or for analyses,  in so far as administra-
tive control  makes  it possible  to ensure  that  this 
meat  is not  used  for  human  consumption  and 
when  the  exhibition  finishes  or  when  the 
special  studies  or analyses  have  been  carried 
out this  meat,  with  the  exception  of that  used 
during  the  analysis,  shall  be withdrawn  from 
Community  territory  or destroyed. 
In this  case  and  in the  case  referred  to in 
paragraph  (a),  the country  of destination  shall 
ensure  that  the meat  in question  cannot  be put 
to any  use  other  than  that  for  which  it was 
admitted  into  its territory; 
(c) to fresh  meat  intended  exclusively  for the sup-
ply of international  organizations,  subject  to 
approval  under  the  procedure  laid  down  in 
Article  29 and  in so far  as this  meat  comes 
from  a non-member  country  on the  list  esta-
blished  in accordance  with  Article  3 (1) and 
that the  animal  health  requirements  are  com-
plied  with.  The  Member  States  in the  territory 
of which  the  international  organizations  in 
question  are  located  shall  ensure  that  this  meat 
is not placed  in free  circulation. 
Article  20 
The Member  States  shall  prohibit  the  importation 
of: 
(a) fresh  meat  from  boars  or cryptorchid  pigs; 
(b) fresh  meat  containing  residues  of substances 
having  oestrogenic  or thyrostatic  activity  or of 
antibiotics,  antimony,  arsenic,  pesticides  or 
other  substances  which  are harmful  or likely  to 
make  the consumption  of fresh  meat  dangerous or harmful  to human  health,  in so far as such 
residues  are in excess  of the permitted  level. 
Permitted  levels  shall  be fixed  by the  Council, 
acting  on a proposal  from  the  Commission, 
and may  subsequently  be amended  in accor-
dance  with  the  procedure  laid  down  in 
Article  29; 
(c) fresh  meat  treated  with  ionizing  or ultra  violet 
rays,  and  also  fresh  meat  from  animals  to 
which  have  been  administered  tenderisers  or 
other  products  likely  to alter  its organoleptic 
composition  or nature; 
(d) fresh  meat  to which  has  been  added  substances 
other  than  those  provided  for  in Article  17 (3) 
for the purpose  of health  marking; 
(e) fresh  meat  from  animals  which  have  been 
found  to  have  tuberculosis  in  any  form 
whatsoever  or which  are considered  as tubercu-
lous as a result  of a positive  tuberculin  reac-
tion; 
(0 fresh  meat  from  animals  which  after  slaughter 
are found  to have  tuberculosis  in any  form 
whatsoever,  or to have  one  or more  live  or 
dead  cysticerci,  or in the case  of swine,  to have 
trichinae; 
(g) fresh  meat  from  animals  slaughtered  too 
young; 
(h) parts  of the  carcase  or offal  with  traumatic 
lesions  incurred  shortly  before  slaughter  or 
malformations  or changes  referred  to in Article 
17 (2) (d); 
(i) blood; 
(j) fresh  meat  minced  or treated  in a similar  fash-
ion; 
(k) fragments  of muscular  or fatty  and  other  tissues 
resulting  from  the  cutting  and  boning  of the 
meat  or adhering  to the bone  and  fragments  of 
muscular  and  other  tissues  of the head,  except 
the tongue. 
Article  21 
The method  and  procedures  required  for  detecting 
the presence  of trichinae  in fresh  meat  or swine 
shall  be laid  down  by the  Council,  acting  on a 
proposal  from  the Commission. 
Article  22 
1. Member  States  shall  authorize  fresh  meat  to be 
imported  only  on presentation  of an animal  health 
certificate  and  a public  health  certificate  drawn  up 
by an official  veterinarian  of the  exporting  non-
member  country. 
No C 60/56 Official  Journal  of the European  Communities 10. 3. 80 
These  certificates  must: 
(a) be drawn  up  at least  in one  of the  official 
languages  of the  country  of destination  and  in 
one of the  Member  State  in which  the  import 
controls  provided  for  in Articles  23 and  24 are 
carried  out; 
(b) accompany  the fresh  meat  in the original; 
(c) consist  of a single  sheet  of paper; 
(d) be made  out for a single  consignee. 
2. The  animal  health  certificate  must  certify  that 
the fresh  meat  complies  with  the  animal  health 
requirements  laid  down  in this  Directive  and  with 
those  laid  down  pursuant  to it with  respect  to the 
import  of fresh  meat  from  non-member  countries. 
The certificate  must  correspond  with  a specimen 
drawn  up in accordance  with  the  procedure  laid 
down  in Article  29. 
3. The  public  health  certificate  must  correspond,  in 
presentation  and  content,  with  the  specimen  given 
in Annex  C and  be issued  on the  day  on which  the 
fresh  meat  is loaded  with  a view  to consignment  to 
the country  of destination. 
Article  23 
1. The  Member  States  shall  ensure  that  the  fresh 
meat  is subjected,  without  delay,  immediately  upon 
arrival  in Community  territory,  to an animal  health 
control  carried  out  by  the  competent  authority, 
whatever  the customs  procedure  under  which  it was 
declared. 
2. Without  prejudice  to the  provisions  of para-
graph  3, the  Member  States  shall  ensure  that 
importation^  prohibited  when  this  control  reveals 
that: 
— the  meat  does  not  come  from  a territory,  or 
part thereof,  of a non-member  country  included 
on the  list drawn  up in accordance  with  Article 
3(1), 
— the  meat  comes  from  a territory,  or  part 
thereof,  of a non-member  country  from  which 
imports  are  prohibited  in accordance  with  Arti-
cles 14 and  27, 
— the  animal  health  certificate  which  accompanies 
the meat  is not  in conformity  with  the  condi-
tions  laid  down  pursuant  to Article  22  (1) 
and (2). 
3. The  Member  States  shall  authorize  fresh  meat 
from  one  non-member  country  to be transported  to 
another  provided  that: 
(a) the  party  concerned  supplies  proof  that  the first non-member  country  towards  which  the meat  is 
sent,  after  transit  through  Community  territory, 
undertakes  under  no circumstances  to reject  or 
to send  back  to the latter  the meat  the importa-
tion or transit  of which  it has  authorized; 
(b) such  transport  has  been  previously  authorized 
by the  competent  authorities  of the  Member 
State  in the territory  of which  the animal  health 
control  provided  for  in paragraph  1 is carried 
out; 
(c) such  transport  is carried  out,  without  the goods 
being  unloaded  on Community  territory,  under 
the control  of the  competent  authorities  in 
vehicles  or containers  sealed  by the  competent 
authorities;  the  only  handling  authorized  dur-
ing this  transport  shall  be  that  carried  out 
respectively  at the  point  of entry  into  Commu-
nity territory  or of exit  from  the latter  for direct 
trans-shipment  from  a ship  or aircraft  to any 
other  means  of transport  or vice  versa. 
4. All  expenditure  incurred  pursuant  to this  Article 
shall  be chargeable  to the  consignor,  the  consignee 
or their  agent  without  repayment  by the State. 
Article  24 
1. The  Member  States  shall  ensure  that  each  con-
signment  of fresh  meat  is subjected  to a public 
health  control  on importation  and  to an animal 
health  inspection,  carried  out  by an official  veteri-
narian. 
The Member  States  shall  ensure  that  importers  are 
obliged  to give  notice  at least  two  working  days  in 
advance  to the  local  service  responsible  for  import 
control  at the  post  where  the  fresh  meat  is to be 
submitted  for  control,  specifying  the quantity  and 
nature  of the  meat  and  the  time  from  which  the 
control  may  be carried  out. 
2. The  public  health  control  provided  for  in para-
graph  1 shall  be  carried  out  on  each  carcase, 
half-carcase  and  quarter  if importing  takes  place  in 
accordance  with  Article  17  (1)  and  by  random 
sampling  if other  pieces  are imported.  The  purpose 
of this  control  shall  be in particular  to check,  in 
accordance  with  the provisions  of paragraph  3: 
(a) the  public  health  certificate,  the compliance  of 
the fresh  meat  with  the  stipulations  on that 
certificate,  the health  marking; 
(b) the  state  of preservation,  the  presence  of dirt 
and pathogenic  agents; 
10. 3. 80 Official  Journal  of the European  Communities No C 60/57 
(c) the  present  of residues  of substances  referred  to 
in Article  20; 
(d) whether  slaughter  and  cutting  have  been  carried 
out in establishments  approved  for  that  pur-
pose; 
(e) conditions  of transport. 
3. There  shall  be adopted,  in accordance  with  the 
procedure  laid  down  in Article  29, the implement-
ing rules  necessary  to ensure  that  the  controls 
referred  to in paragraph  1 are carried  out  in a 
uniform  way,  particularly  as regards  the  applica-
tion of the  provisions  of Article  20,  and  more 
particularly  the methods  of analysis,  the frequency 
and the standards  for sampling. 
4. The  Member  States  shall  prohibit  the marketing 
of fresh  meat  where  it has  been  ascertained  at the 
controls  provided  for in paragraph  1 that: 
— the  fresh  meat  is not  suitable  for human  con-
sumption, 
— the  conditions  laid  down  in this  Directive  and 
its Annexes  are not fulfilled, 
— one  of the certificates  referred  to in Article  22 
which  accompany  each  consignment  does  not 
comply  with  the  conditions  laid  down  in the 
said Article. 
5. If the fresh  meat  cannot  be imported  it must  be 
returned,  unless  this  is not  possible  on animal  or 
public  health  grounds. 
If it is impossible  to return  the  meat,  it must  be 
destroyed  in the  territory  of the  Member  State  in 
which  the controls  take  place. 
By way  of derogation  from  this  provision  and  at 
the request  of the  importer  or of his  agent,  the 
Member  State  carrying  out the animal  health  con-
trol and  public  health  control  may  authorize  its 
entry  for  use  other  than  for  human  consumption, 
provided  that  there  is no danger  for humans  or for 
animals,  that  the  meat  is from  a non-member 
country  included  on the  list  drawn  up in accor-
dance  with  the provisions  of Article  3(1)  and  that 
importation  is not prohibited  under  Article  28. This 
meat  may  not  leave  the territory  of that  Member 
State,  which  must  check  its final  destination. 
6. In all cases,  after  the  controls  referred  to in 
paragraph  1, the certificates  must  be endorsed  so as 
to indicate  clearly  the use authorized  for the meat. 
Article  25 
1. The  fresh  meat  of each  consignment  authorized 
for circulation  in the  Community  by a Member State  on the  basis  of the  controls  referred  to in 
Article  24 (1) must,  when  sent  to the  country  of 
destination,  be accompanied  by a certificate  corres-
ponding,  in presentation  and  content,  with  the 
specimen  given  in Annex  D. 
This  certificate  must: 
(a) be drawn  up by the  competent  official  veteri-
narian  at the  control  post  or at the  place  of 
storage; 
(b) be issued  on the  day  of loading  for  consign-
ment  of the fresh  meat  to the country  of desti-
nation; 
(c) be drawn  up at least  in one  of the  official 
languages  of the country  of destination; 
(d) accompany  the  consignment  of fresh  meat  in 
the original. 
Article  26 
All expenditure  incurred  as a result  of the applica-
tion of Articles  24 and  25,  and  in particular  the 
cost of controlling  the fresh  meat,  storage  costs  and 
the cost  of any  destruction  of meat  shall  be charge-
able to the consignor,  the consignee  or their  agent, 
without  compensation  by the State. 
CHAPTER  IV 
Common  provisions 
Article  27 
1. The  Member  States  shall  drawn  up and  commu-
nicate  to the Commission  lists  of: 
(a) the frontier  posts  for  the  import  control  of 
bovine  animals  and  swine; 
(b) the control  posts  for  the importation  of fresh 
meat. 
These  frontier  and  control  posts  must  be approved 
in accordance  with  the  procedure  laid  down  in 
Article  29. 
2. In order  for  the  frontier  posts  referred  to in 
paragraph  1 (a) to be approved,  they  must  in 
particular  have  available  the facilities  necessary  for 
the carrying  out  of controls  referred  to in Article 
12 (1), and  for disinfection,  disposal  of waste  food 
and litter,  dung,  urine  and  all other  refuse. 
No C 60/58 Official  Journal  of the European  Communities 10. 3. 80 
3. In order  for  the  control  posts  referred  to in 
paragraph  1 (b) to be approved,  they  must  have 
available  at least: 
(a) inspection  rooms  large  enough  to enable  con-
trols  to be carried  out in the normal  way; 
(b) adequate  cooling  and  freezing  rooms; 
(c) an adequate  thawing  room; 
(d) a laboratory. 
4. Responsibility  for the controls  shall  be assumed 
by an  official  veterinarian.  The  latter  may  be 
helped  in carrying  out  purely  material  tasks  by 
assistants  specially  trained  for the purpose. 
Detailed  rules  governing  this  assitance  shall  be 
adopted  in accordance  with  the  procedure  laid 
down  in Article  29. 
5. Veterinary  experts  shall  check  that  the  facilities 
at the approved  frontier  and  control  posts  comply 
with the conditions  of this  Article  and  that  controls 
are carried  out in accordance  with  this  Directive. 
These  experts  must  be nationals  of a Member  State 
other  than  the  Member  State  in which  the post  to 
be checked  is located. 
The conditions  of application  of this  paragraph, 
and in particular  the appointment  of the veterinary 
experts  and  the checking  procedures  shall  be deter-
mined  in accordance  with  the procedure  laid  down 
in Article  29. 
6. All  the  expenditure  incurred  in application  of 
the first  subparagraph  of paragraph  5 shall  be 
borne  by the Community. 
Article  28 
1. Without  prejudice  to the provisions  of Article  6, 
if a contagious  animal  disease  which  might  endan-
ger the  health  of livestock  of one  of the  Member 
States  breaks  out  or spreads  in a non-member 
country  or if any  other  reason  connected  with 
animal  health  justifies  it, the  Member  State  con-
cerned  shall  prohibit  the importation  of animals  of 
the species  covered  by  this  Directive,  whether 
imported  directly  or indirectly  through  another 
Member  State,  either  from  the whole  of the  non-
member  country  or from  part  of its territory. 
2 Without  prejudice  to the provisions  of Article  14, 
if in a non-member  country  included  on the  list 
drawn  up in accordance  with  Article  3 (1) a con-
tagious  animal  disease  breaks  out or spreads  which 
can be carried  by fresh  meat  and  endanger  public 
health  or the  health  of the livestock  in one  of the 
Member  States  or if any  other  reasons  connected with animal  health  justifies  it, the  Member  State 
concerned  shall  prohibit  the  importation  of that 
meat  whether  imported  directly  or  indirectly 
through  another  Member  State,  either  from  the 
whole  of the non-member  country  or from  part  of 
its territory. 
3. Measures  taken  by the  Member  States  under 
paragraphs  1 and  2, and  notice  of the  withdrawal 
of such  measures,  must  be communicated  immedi-
ately  to the other  Member  States  and  the Commis-
sion,  together  with  the reasons  therefor. 
The Standing  Veterinary  Committee  shall  meet  as 
soon  as possible  after  such  communication  and' 
shall  decide,  in accordance  with  the procedure  laid 
down  in Article  30, whether  these  measures  should 
be amended,  in particular  in order  to coordinate 
them  with  measures  adopted  by  other  Member 
States,  or withdrawn. 
If the  situation  envisaged  in paragraphs  1 and  2 
arises  and  if it appears  necessary  that  other  Mem-
ber States  also  apply  the  measures  taken  under 
those  paragraphs,  amended  where  necessary  in 
accordance  with  the  preceding  subparagraph, 
appropriate  measures  shall  be adopted  under  the 
procedure  laid  down  in Article  30. 
4. Resumption  of importation  from  the non-mem-
ber country  concerned  shall  be authorized  in accor-
dance  with  the same  procedure. 
Article  29 
1. Where  the procedure  laid  down  in this  Article  is 
to be used,  matters  shall  be referred  by the  chair-
man,  either  on his own  initiative  or at the request 
of a Member  State,  to the  Standing  Veterinary 
Committee  (hereinafter  referred  to as 'the  Commit-
tee') set up by the Council  Decision  of 15 October 
1968. 
2. Within  the  Committee  the  votes  of Member 
States  shall  be weighted  as provided  in Article  148 
(2) of the Treaty.  The  chairman  shall  not vote. 
3. The  representative  of the Commission  shall  sub-
mit a draft  of the  measures  to be adopted.  The 
Committee  shall  deliver  its opinion  on such  mea-
sures  within  two  days.  Opinions  shall  be delivered 
by a majority  of 41 votes. 
4. The  Commission  shall  adopt  the  measures  and 
shall  apply  them  immediately  where  they  are  in 
accordance  with  the  opinion  of the Committee.  If 
they are not  in accordance  with  the opinion  of the 
10. 3. 80 Official  Journal  of the European  Communities No C 60/59 
Committee  or if no opinion  is delivered,  the Com-
mission  shall  immediately  submit  to the  Council 
the measures  to be adopted. 
The Council  shall  adopt  the  measures  by a quali-
fied majority. 
If, within  three  months  from  the date  on which  the 
proposal  was  submitted  to it, the  Council  has  not 
adopted  any  measures,  the Commission  shall  adopt 
the proposed  measures  and  apply  them  immedi-
ately,  save  where  the  Council  has  decided  by a 
simple  majority  against  those  measures. 
Article  30 
1. Where  the procedure  laid  down  in this  Article  is 
to be used,  matters  shall  without  delay  be referred 
by the  chairman,  either  on his  own  initiative  or at 
the request  of a Member  State,  to the  Standing 
Veterinary  Committee  (hereinafter  referred  to as 
'the Committee')  set up by the Council  Decision  of 
15 October  1968. 
2. Within  the  Committee  the  votes  of the  Member 
States  shall  be weighted  as provided  in Article  148 
(2) of the Treaty.  The  chairman  shall  not  vote. 
3. The  representative  of the Commission  shall  sub-
mit a draft  of the  measures  to be adopted.  The 
Committee  shall  deliver  its opinion  on such  mea-
sures  within  two  days.  Opinions  shall  be delivered 
by a majority  of 41 votes. 
4. The  Commission  shall  adopt  the  measures  and 
shall  apply  them  immediately  where  they  are  in 
accordance  with  the  opinion  of the  Committee. 
Where  they  are  not  in accordance  with  the opinion 
of the  Committee  or if no opinion  is delivered,  the 
Commission  shall  immediately  submit  to the Coun-
cil a proposal  regarding  the  measures  to be 
adopted. 
The Council  shall  adopt  the  measures  by a quali-
fied majority. 
If, within  15 days  of the date  on which  the  propo-
sal was  submitted  to it, the  Council  has  not 
adopted  any  measures,  the Commission  shall  adopt 
the proposed  measures  and  apply  them  immedi-
ately,  save  where  the  Council  has  decided  by a 
simple  majority  against  those  measures. 
Article  31 
The provisions  of Articles  29 and  30 shall  apply 
for 102  months  from  the  date  on which  a matter was first  referred  to the Committee,  whether  under 
Article  29 (1) or 30 (1) or under  any  corresponding 
rules. 
Article  32 
1. The  Member  States  shall  bring  into  force  the 
laws,  regulations  and  administrative  provisions 
necessary  to comply  with  this  Directive  and  its 
Annexes: 
(a) not  later  than  1 October  1973  as regards  the 
provisions  of Article  23 (1) and  (3) (a),  (b) and 
(c); 
(b) not  later  than  1 January  1976  as regards  all the 
other  provisions,  except  those  which  make 
provisions  for a Community  procedure. 
2. They  shall  comply  with  provisions  involving  a 
Community  procedure  laid  down  by this  Directive 
not later  than  1 January  1977. 
However  a minimum  of two  years  must  pass  bet-
ween  the  adoption  of the  measures  adopted  under 
these  provisions  and  the date  mentioned  above. 
3. On  the  date  laid  down  in  paragraph  2, 
Articles  4 and  11 of the  Council  Directive  of 26 
June  1964  on animal  health  problems  affecting 
intra-Community  trade  in bovine  animals  and 
swine,  and  Article  9 of the  Council  Directive  of 
26 June  1964  on health  problems  affecting  intra-
Community  trade  in  fresh  meat,  shall  stand 
repealed. 
Article  33 
When  applying  Articles  8 and  16,  the  conditions 
laid down  in accordance  with  the  procedure  of 
Article  29 for  imports  effected  by certain  Member 
States  must  be at least  as strict  as those  which  the 
same  Member  States  apply  in the  framework  of 
intra-Community  trade. 
Article  34 
1. Directive  72/462/EEC  is hereby  repealed. 
2. All  references  to the  Directive  repealed  by 
paragraph  1, and  citations  of all references  to the 
Articles  thereof,  shall  be regarded  as relating  to this 
Directive  or to its corresponding  Articles. 
Article  35 
This  Directive  is addressed  to the Member  States. 
No C 60/60 Official  Journal  of the European  Communities 10. 3. 80 
ANNEX  A 
CHAPTER  I 
TUBERCULOSIS-FREE  BOVINE  HERD 
A bovine  herd  is considered  to be officially  tuberculosis-free  if : 
(a) all the bovine  animals  are free  from  clinical  signs  of tuberculosis; 
(b) all the  bovine  animals  over  six weeks  old  have  reacted  negatively  to at least  two  officially 
performed  intradermal  tuberculin  tests,  the first  one  six months  after  complete  elimination 
of the infection,  the second  one  six months  later  and  the  remainder  at one-yearly  intervals. 
Where,  in a third  country  all of whose  bovine  herds  are  subject  to official  operations  to 
combat  tuberculosis,  the  percentage  of bovine  herds  infected  with  tuberculosis  is not  more 
than  1 % during  two  successive  supervisory  periods  separated  by an interval  of one  year 
that interval  may  be increased  to two  years.  If the  percentage  of infected  bovine  herds  is 
not more  than  0-2  % during  two  successive  supervisory  periods  separated  by an interval  of 
two years,  that  interval  may  be increased  to three  years; 
(c) no bovine  animal  has  been  introduced  without  a certificate  from  an official  veterinarian 
attesting  that  the  animal  comes  from  an officially  tuberculosis-free  bovine  herd  and,  in the 
case  of an animal  over  six  weeks  old,  that  it has  reacted  negatively  to an officially 
performed  intradermal  tuberculin  test. 
(i) Intradermal  tuberculin  testing  shall  not,  however,  be required  in third  countries  in 
which  the  percentage  of holdings  containing  bovine  animals  infected  with  tuberculosis 
is less  than  0-2  % and  where  a certificate  from  the official  veterinarian  indicates  that  the 
animal  : 
1. is properly  identified, 
2. comes  from  an officially  tuberculosis-free  bovine  herd  within  that  third  country, 
3. has  not  during  transportation  come  into  contact  with  bovine  animals  which  do not 
come  from  officially  tuberculosis-free  bovine  herds. 
(ii) The  certificate  provided  for  in (i) may  not  be required  in a country  where  for not  less 
than  four  years  : 
— at least  99-80  % of the  bovine  herds  have  been  officially  recognized  as being 
tuberculosis-free,  and  where 
— herds  which  are  not  officially  tuberculosis-free  have  been  under  official  supervision, 
the transfer  of bovine  animals  from  those  herds  being  prohibited  except  when  they 
are taken  under  official  supervision  for slaughter. 
CHAPTER  II 
BRUCELLOSIS-FREE  SWINE  AND  BRUCELLOSIS-FREE  BOVINE  AND  SWINE  HERDS 
A. Bovine  herds 
1. A bovine  herd  is considered  to be officially  brucellosis-free  if : 
(a) it contains  no bovine  animals  which  have  been  vaccinated  against  brucellosis,  save 
females  which  have  been  vaccinated  at least  three  years  previously; 
(b) all the bovine  animals  have  been  free  from  clinical  signs  of brucellosis  for at least  six 
months; 
(c) all the bovine  animals  over  12 months  old : 
(i) have  shown  a brucella  titre  lower  than  30 international  units  of agglutination  per 
millilitre  at two  officially  performed  sero-agglutination  tests  at intervals  of at 
least  three  months  and  at most  12 months;  the  first  sero-agglutination  test  may 
10. 3. 80 Official  Journal  of the European  Communities No C 60/61 
be replaced  by  three  milk  * ring-tests  carried  out  at three-monthly  intervals 
provided,  however,  that  the second  sero-agglutination  test  is carried  out  not  less 
than  six weeks  after  the third  milk  ring-test; 
(ii) are  checked  annually  to establish  that  brucellosis  is not  present  by three  milk 
ring-tests  carried  out at intervals  of at least  three  months  and  one  sero-agglutina-
tion test  carried  out  not  less  than  six weeks  after  the second  milk  ring-test.  If 
milk  ring-tests  cannot  be made,  two  sero-agglutination  tests  shall  be carried  out 
each  year  at an interval  of at least  three  months  and  not  more  than  six months. 
Where,  in a third  country  all of whose  bovine  herds  are  subject  to official 
operations  to combat  brucellosis,  the percentage  of bovine  herds  infected  is not 
more  than  1 %, it will  be sufficient  to carry  out  each  year  two  milk  ring-tests  at 
an interval  of at least  three  months  or, if they  cannot  be made,  one  sero-aggluti-
nation  test; 
(d) no bovine  animal  has  been  introduced  without  a certificate  from  an official 
veterinarian  attesting  that  the animal  comes  from  an officially  brucellosis-free  bovine 
herd  and,  in the  case  of animals  over  12 months  old,  that  it has  shown  a brucella 
titre of less  than  30 international  units  of agglutination  per  millilitre  at an officially 
performed  sero-agglutination  test; 
(i) sero-agglutination  testing  may  not,  however,  be required  in third  countries  where 
the percentage  of bovine  herds  infected  with  brucellosis  has  not  exceeded  0-2  % 
for at least  two  years  and  where  a certificate  from  an official  veterinarian 
indicates  that  the animal  : 
1. is properly  identified, 
2. comes  from  an officially  brucellosis-free  bovine  herd  within  that  third  coun-
try, 
3. has  not  during  transportation  come  into  contact  with  bovine  animals  which 
do not  come  from  officially  brucellosis-free  herds; 
(ii) the  certificate  provided  for  in (i) may  not  be required  in a third  country  where 
for not less  than  four  years  : 
— at least  99-80  % of the bovine  herds  have  been  officially  recognized  as being 
brucellosis-free,  and  where 
— herds  which  are not officially  brucellosis-free  have  been  under  official  supervi-
sion,  the transfer  of bovine  animals  from  those  herds  being  prohibited  except 
when  they  are taken  under  official  supervision  for slaughter. 
2. A bovine  herd  is considered  to be brucellosis-free  if : 
(a) it contains  no male  bovine  animals  which  have  been  vaccinated  against  brucellosis; 
(b) all or some  of the female  bovine  animals  have  been  vaccinated  at not more  than  six 
months  old  with  live  Buck  19  vaccine  or other  vaccines  approved  under  the 
procedure  laid  down  in Article  29; 
(c) all the  bovine  animals  satisfy  the conditions  laid  down  in 1 (b) and  (c),  it being 
understood  that  the  bovine  animals  which  are  under  30 months  old  may  show  a 
brucella  titre  equal  to or higher  than  30 international  units  of agglutination  per 
millilitre  but lower  than  80 international  units  of agglutination  per millilitre  provided 
they show  by the complement  fixation  test, 
— a titre  lower  than  30 EEC  units,  in the case  of females  vaccinated  less  than  12 
months  previously, 
— a titre  lower  than  20 EEC  units  in all other  cases; 
(d) no bovine  animal  has  been  introduced  without  a certificate  from  an official 
veterinarian  attesting  either  that  the conditions  laid  down  in 1 (d) apply  to it or that 
it comes  from  a bovine  herd  recognized  as brucellosis-free  and,  in that  case,  if it is 
over  12 months  old,  that  it has  shown  in the  30 days  before  it was  taken  into  the 
herd  a titre  lower  than  30 international  units  of agglutination  per  millilitre  and  a 
negative  complement  fixation  test.  All  these  examinations  must  be officially  per-
formed. 
However,  if the  bovine  animal  concerned  has  been  vaccinated  and  is under 
30 months  old,  it may  show  a brucella  titre  equal  to or higher  than  30 international 
units  of agglutination  per  millilitre  but less  than  80 international  units  per millilitre, 
provided  it shows,  by the complement  fixation  test: 
— a titre  lower  than  30 EEC  units,  in the case  of a female  vaccinated  less  than  12 
months  previously, 
No C 60/62 Official  Journal  of the European  Communities 10. 3. 80 
— a titre  lower  than  20 EEC  units  after  the 12th  month  following  vaccination. 
B. Swine  and  swine  herds 
1. A swine  is considered  to be brucellosis-free  if : 
(a) it shows  no clinical  signs  of that  disease; 
(b) weighing  more  than  25 kilograms,  it shows  at officially  performed  serological  tests 
simultaneously  : 
(i) a brucella  titre  lower  than  30 international  units  of agglutination  per  millilitre  at 
sero-agglutination  test, 
(ii) a negative  result  when  given  a complement  fixation  test. 
2. A swine  herd  is considered  to be brucellosis-free  if : 
(a) all the swine  have  been  free  from  clinical  signs  of the disease  for at least  one  year; 
(b) bovine  animals  kept  at the  same  time  on the  holding  belong  to an officially 
brucellosis-free  or brucellosis-free  herd. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/63 
ANNEX  B 
CHAPTER  I 
CONDITIONS  FOR  THE  APPROVAL  OF  SLAUGHTERHOUSES 
1. Slaughterhouses  must  have  at least  : 
(a) sufficiently  large  lairage  or, climate  permitting,  waiting-pens  for  holding  the  animals; 
these  pens  must  at least  be built  on hard,  impermeable  ground  and  must  be equipped 
for disinfection,  for  watering  and  feeding  the  animals,  and  have  a suitable  drainage 
system  for draining  liquids  towards  drains  fitted  with  traps  and  gratings; 
(b) slaughter  rooms  large  enough  for  the work  to be carried  out  satisfactorily;  if pigs  and 
other  types  of animals  are to be slaughtered  in the same  slaughter  room,  a special  place 
for slaughtering  pigs  must  be provided;  however,  such  special  places  shall  not  be 
compulsory  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  5 m or by a partition  of at least  3 m high; 
(c) a room  for emptying  and  cleansing  stomachs  and  intestines; 
(d) rooms  for dressing  guts  and  tripe  if this  operation  is carried  out  in the slaughterhouse; 
(e) a separate  room  for  the  storage  of fat and  a separate  room  for  the  storage  of hides, 
horns,  hooves  and  pigs'  bristles  in the  event  of these  not  being  removed  from  the 
slaughterhouse  on the day  of slaughter; 
(0 locked  premises  or, climate  permitting,  pens  for  the accommodation  of sick  or suspect 
animals;  locked  premises  reserved  for  the  slaughter  of such  animals,  the  storage  of 
detained  meat  and  the  storage  of condemned  meat; 
The rooms  and  pens  reserved  for  the  accommodation  of sick  or suspect  animals, 
together  with  those  places  reserved  for  the killing  of these  animals,  are  not  compulsory 
in those  establishments  where  the rules  of a non-member  country  forbid  the killing  of 
these  animals; 
(g) sufficiently  large  refrigerating  rooms; 
(h) an  adequately  equipped  lockable  room  for  the exclusive  use  of the veterinary  service;  a 
room  suitably  equipped  for  carrying  out  a trichinoscopic  examination  when  such 
examination  is compulsory; 
(i) changing  rooms,  wash  basins,  showers  and  flush  lavatories;  the  latter  shall  not  open 
directly  on to the work  rooms;  the  wash  basins  must  have  hot  and  cold  running  water, 
materials  for  cleansing  and  disinfecting  the hands  and  hand  towels  which  can  be used 
only  once;  the wash  basins  must  be near  the lavatories; 
(j) facilities  enabling  the veterinary  inspections  provided  for in this  Directive  to be carried 
out efficiently  at any  time; 
(k) means  of controlling  access  to and  exit  from  the slaughterhouse; 
(1) an  adequate  separation  between  the contaminated  and  the  clean  parts  of the building  so 
as to protect  the latter  from  all pollution  and  especially  from  odours  and  dust; 
(m) in the rooms  referred  to in (b),  (c),  (d),  (e),  (f), (g) and  (i) : 
— waterproof  flooring  which  is easy  to clean  and  disinfect,  rot-proof  and  laid  in such  a 
No C 60/64 Official  Journal  of the European  Communities 10. 3. 80 
way so as to facilitate  draining  of water;  the channeling  of the water  towards  drains 
fitted  with  traps  and gratings  must  take  place  under  cover, 
— smooth  walls  with  light-coloured  washable  coating  or paint  up to a height  of at least 
3 m, or to ceiling  height  with  rounded  angles  and corners; 
(n) adequate  ventilation  and steam  extraction  in rooms  where  work  on meat  is done; 
(o) in the same  rooms,  referred  to in (n), adequate  natural  or artificial  lighting  which  does 
not distort  colours; 
(p) an adequate  supply,  under  pressure,  of potable  water  only,  however  non-potable  water 
may be used  in exceptional  cases  for steam  production,  provided  that  the pipes  installed 
for this purpose  do not permit  this water  to be used  for other  purposes;  in addition,  the 
use of non-potable  water  may  be authorized  in exceptional  cases  for cooling  refrigera-
tion equipment.  In such  cases,  non-potable  water  pipes  must  be clearly  differentiated 
from  those  carrying  potable  water  and  must  not pass  through  rooms  containing  fresh 
meat; 
(q) an adequate  supply  of hot potable  water; 
(r) a waste  water  disposal  system  which  meets  hygiene  requirements; 
(s) in the work  rooms,  adequate  equipment  for cleansing  and  disinfecting  hands  and  tools; 
such equipment  must  be as near  as possible  to the work  stations;  taps  must  not be 
hand-operable;  these  facilities  must  have  hot and  cold  running  water,  cleaning  and 
disinfecting  products  and  hand  towels  which  can  be used  only  once;  for  cleaning 
instruments  the temperature  of the water  must  not be less than  82 °C; 
(t) equipment  such  that,  after  stunning,  dressing  can be carried  out as far as possible  on 
the suspended  animal;  where  flaying  is carried  out on metal  cradles,  these  must  be of 
non-corrodable  materials  and high  enough  for the carcase  not to touch  the floor; 
(u) an overhead  system  of rails  for the subsequent  handling  of the fresh  meat; 
(v) suitable  facilities  and material  for protection  against  pests  such  as insects,  rodents,  etc.; 
(w) instruments  and  working  equipment  in particular  paunch  tanks  of non-corrodable 
material  and easy  to cleanse  and disinfect; 
(x) a place  specially  equipped  for dung; 
(y) a place  and  adequate  equipment  for cleansing  and  disinfecting  vehicles;  these  are not 
compulsory  if provisions  exist  requiring  vehicles  to be cleansed  and  disinfected  by 
public  firms;  if road  vehicles  are  involved  the  firms  must  be situated  near  the 
slaughterhouse. 
CHAPTER  II 
CONDITIONS  FOR  THE  APPROVAL  OF CUTTING  PLANTS 
2. Cutting  plants  must  have  at least  : 
(a) a refrigerated  room  large  enough  for preservation  of fresh  meat; 
(b) a room  for  cutting  and  boning  and  for  the packaging  operations  provided  for  in 
paragraph  46; 
(c) a room  for  the packaging  operations  provided  for  in paragraph  45 and  for  meat 
consignment; 
(d) an adequately  equipped  lockable  room  for the exclusive  use of the veterinary  service; 
10. 3. 80 Official  Journal  of the European  Communities No C 60/65 
(e) a room  suitably  equipped  for  carrying  out  a trichinoscopic  examination  where  such 
examination  is carried  out in the cutting  plant; 
(f) changing  rooms,  wash  basins,  showers  and  flush  lavatories;  the  latter  shall  not  open 
directly  on to the work  rooms;  the wash  basins  must  have  hot and  cold  running  water, 
materials  for  cleaning  and  disinfecting  the hand  and  hand  towels  which  can  be used 
only  once;  the wash  basins  must  be near  the lavatories; 
(g) special  air and  water-tight  non-corrodable  containers  with  lids  and  fasteners  to prevent 
unauthorized  persons  from  removing  anything  from  them,  for  meat  or meat  waste 
derived  from  cutting  and  not  intended  for human  consumption,  or a lockable  room  for 
such  meat  and  waste  if they  are in large  enough  quantities  to necessitate  this  or if they 
are not removed  or destroyed  at the end  of each  working  day; 
(h) in the rooms  provided  for under  (a) and  (b) : 
— waterproof  flooring  which  is easy  to clean  and  disinfect,  rot-proof,  and  laid  in such 
a way  as to facilitate  the draining  of water;  the  channeling  of the  water  towards 
drains  fitted  with  traps  and  gratings  must  take  place  under  cover, 
— smooth  walls  with  light-coloured  washable  coating  or paint  up to a height  of at least 
2 m, with  rounded  angles  and  corners; 
(i) cooling  equipment  in the rooms  provided  for under  (a) and  (b) capable  of keeping  meat 
permanently  at an internal  temperature  not exceeding  +7 °C; 
(j) a thermometer  or recording  telethermometer  in the cutting  room; 
(k) facilities  enabling  the inspection  and  veterinary  control  prescribed  by this  Directive  to 
be carried  out efficiently  at any  time; 
(1) adequate  ventilation  in rooms  where  work  on meat  is undertaken; 
(m) in rooms  where  work  on meat  is undertaken,  natural  or artificial  lighting  which  does 
not distort  colours; 
(n) an  adequate  supply,  under  pressure,  of potable  water  only;  however,  non-potable  water 
may be used  in exceptional  cases  for steam  production,  provided  that  the pipes  installed 
for this  purpose  do not  allow  this  water  to be used  for  other  purposes;  in addition, 
non-potable  water  may  be used  in exceptional  cases  for  cooling  refrigeration  equip-
ment.  Non-potable  water  pipes  must  be clearly  differentiated  from  those  carrying 
potable  water  and  must  not pass  through  rooms  containing  fresh  meat; 
(o) an  adequate  supply  of hot potable  water: 
(p) a waste  water  disposal  system  which  meets  hygiene  requirements; 
(q) in rooms  where  work  on meat  is undertaken,  adequate  equipment  for  cleaning  and 
disinfecting  hands  and  tools,  which  must  be as near  as possible  to the  work  stations. 
Taps  must  not  be hand  operable.  These  facilities  must  have  hot and  cold  running  water, 
cleaning  and  disinfecting  products  and  hand  towels  which  can  be used  only  once.  For 
cleaning  instruments  the water  must  have  a temperature  of not less  than  82 °C; 
(r) equipment  meeting  hygiene  requirements  for  handling  fresh  meat  and  storing  meat 
containers  in such  a way  that  neither  the  meat  nor  the  containers  comes  into  direct 
contact  with  the ground; 
(s) suitable  facilities  and  materials  for protection  against  such  pests  as insects,  rodents,  etc.; 
(t) instruments  and  working  equipment  such  as cutting  tables,  tables  with  detachable 
cutting  surfaces,  containers,  conveyor  belts  and  saws  of non-corrodable  material  not 
liable  to taint  meat  and  easy  to clean  and  disinfect.  The  use of wood  is forbidden. 
No C 60/66 Official  Journal  of the European  Communities 10. 3. 80 
CHAPTER  III 
CONDITIONS  FOR  THE  APPROVAL  OF  COLD  STORES  SITUATED  OUTSIDE 
SLAUGHTERHOUSES  AND  CUTTING  PLANTS 
3. Cold  stores  located  outside  the slaughterhouses  and  cutting  plants  must  have  at least  : 
(a) sufficiently  large  refrigerated  rooms,  easy  to clean  and  disinfect,  in which  fresh  meat 
can be stored  so as to maintain  the temperatures  provided  for in paragraph  48. 
These  rooms  must  in no way  connect  with  rooms  where  foodstuffs  other  than  fresh 
meat  are stored. 
Cooling  equipment  installed  in the ceiling  must  include  a well-isolated  drainage  system 
connected  directly  to waste  water  pipes. 
Cooling  equipment  installed  on the floor  must  be placed  in troughs  with  an indepen-
dent waste  disposal  system  or linked  directly  to the plant's  own  system. 
(b) special  lockable  rooms  for the storage  of detained  or condemned  fresh  meat; 
(c) a sufficiently  equipped  lockable  room  for the exclusive  use of the veterinary  service; 
(d) a place  and  sufficient  facilities  for cleaning  and  disinfecting  vehicles.  This  place  and 
these  facilities  are not required  where  provisions  exist  requiring  vehicles  to be cleaned 
and disinfected  at public  centres;  if road  vehicles  are  involved  the  centres  must  be 
situated  near  the the establishment; 
(e) in the rooms  referred  to under  (a) and  (b): 
— waterproof  flooring  which  is easy  to cleanse  and  disinfect,  rot-proof,  laid  in such  a 
way as to facilitate  drainage  of water;  the channeling  of the water  towards  drains 
fitted  with  traps  and  gratings  must  take  place  under  cover, 
— smooth  walls  with  light-coloured,  washable  coating  or paint  up to a height  of at 
least  3 m, or to ceiling  height  with  rounded  angles  and  corners, 
— doors  in durable  material  and,  if of wood,  with  a covering  on both  sides,  or painted. 
The panels  of these  doors  must  be shock-resistant  and  so constructed  as not  to 
convey  any  harmful  substance  to the  meat;  they  must  be completely  free  from 
cracks, 
— floors,  walls,  ceilings  and  pipes  insulated  with  materials  which  are  rot-proof, 
waterproof  and  odourless; 
(f) the  necessary  equipment  to obtain  and  maintain  the  temperatures  laid  down  in 
paragraph  48; 
(g) in the cooling  rooms,  non-corrodable  fittings  designed  to avoid  the fresh  meat  coming 
into contact  with  the floor  or the walls,  when  it is being  transported  or stored; 
(h) an adequate  supply,  under  pressure,  of potable  water  only;  however,  non-potable  water 
may be used  in exceptional  cases  for steam  production,  provided  that  the pipes  installed 
for this  purpose  do not  allow  this  water  to be used  for other  purposes;  in addition, 
non-potable  water  may  be used  in exceptional  cases  for cooling  refrigeration  equip-
ment.  Where  this  is the case,  non-potable  water  pipes  must  be clearly  distinguished 
from  potable  water  pipes  and  should  not pass  through  rooms  containing  the fresh  meat; 
(i) a waste-water  disposal  system  which  meets  hygiene  requirements; 
(j) suitable  facilities  and  materials  for protection  against  pests  such  as insects,  rodents,  etc.; 
10. 3. 80 Official  Journal  of the European  Communities No C 60/67 
(k) adequate  lighting,  natural  or artificial,  which  does  not distort  colours; 
(1) adequate  ventilation; 
(m) adequate  equipment  for  cleaning  and  disinfecting  hands  and  tools,  which  must  be as 
near  as possible  to the storage  rooms;  taps  must  not  be hand  operable;  these  facilities 
must  have  hot  and  cold  running  water,  cleaning  and  disinfecting  products  and  hand 
towels  which  can  be used  only  once.  For  cleaning  instruments  the water  must  have  a 
temperature  of not less  than  82 °C; 
(n) changing  rooms,  wash  basins,  showers  and  flush  lavatories;  the wash  basins  must  have 
hot and  cold  running  water,  materials  for cleaning  and  disinfecting  the hands  and  hand 
towels  which  can  be used  once  only;  the wash  basins  must  be near  the lavatories; 
(o) a thermometer  or recording  telethermometer  in each  storage  room; 
CHAPTER  IV 
HYGIENE  OF PERSONNEL,  ROOMS,  INSTALLATIONS  AND  EQUIPMENT 
IN ESTABLISHMENTS 
4. Absolute  cleanliness  shall  be required  of personnel,  rooms,  installations  and  equipment: 
(a) personnel  must  in particular  wear  clean  working  clothes  and  headgear  with,  where 
necessary,  a neck  shield.  Personnel  engaged  in slaughtering  animals  or working  on or 
handling  fresh  meat  shall  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  or contaminated  meat  must  immediately  afterwards  carefully 
wash  their  hands  and  arms  with  hot  water  and  then  disinfect  them.  Smoking  shall  be 
forbidden  in work  rooms  and  store  rooms; 
(b) no animal  may  enter  the establishments  except,  in the case  of slaughterhouses,  animals 
for slaughtering,  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 or storage  of fresh  meat  shall  be kept 
clean  and  in a good  state  of repair.  They  shall  be carefully  cleansed  and  dinsinfected 
several  times  during  the working  day,  at the end  of the day's  work  and  before  being 
re-used  when  they  have  been  contaminated,  particularly  by infectious  matter. 
5. Rooms,  tools  and  working  equipment  must  not  be used  for  purposes  other  than  working 
on fresh  meat.  Tools  for cutting  fresh  meat  must  be used  solely  for this  purpose. 
6. Fresh  meat  and  meat  containers  shall  not come  into  direct  contact  with  the ground. 
7. The  use  of detergents  and  disinfectants  and  pest-control  activities  must  not  affect  the 
wholesomeness  of the fresh  meat. 
8. 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.  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  and  must  not pass  through 
work  rooms  or rooms  used  for storing  fresh  meat. 
No C 60/68 Official  Journal  of the European  Communities 10. 3. 80 
9. The  spreading  of sawdust  or any  other  similar  substance  on the  floor  of the working  and 
storage  rooms  for fresh  meat  shall  be prohibited. 
10. Cutting  shall  be carried  out in such  a way  as to avoid  any  contamination  of fresh  meat. 
Splinters  of bone  and  clots  of blood  shall  be removed.  Fresh  meat  obtained  from  cutting 
and not  intended  for human  consumption  shall  as it is cut be collected  in the containers 
referred  to in paragraph  2 (g). 
11. During  the slaughtering,  cutting,  working  and  other  handling  processes  of the fresh  meat, 
persons  likely  to contaminate  the meat  shall  be denied  access,  in particular  persons: 
(a) suffering  from  or suspected  of suffering  from  typhoid  fever,  paratyphoid  A and  B, 
infectious  enteritis,  (salmonellosis),  dysentry,  infectious  hepatitis,  scarlet  fever  or 
carriers  of agents  of these  diseases; 
(b) suffering  from  or suspected  of suffering  from  contagious  tuberculosis; 
(c) suffering  from  or suspected  of suffering  from  a contagious  skin  disease; 
(d) exercising  at the same  time  an activity  which  might  cause  microbes  to be transmitted  to 
fresh  meat; 
(e) wearing  a bandage  on the  hands,  except  for  a waterproof  dressing  protecting  a 
non-purulent  wound. 
12. A medical  certificate  shall  be required  from  any  person  working  on fresh  meat.  It shall 
attest  that  there  is no impediment  to such  employment;  it shall  be renewed  annually  and 
each  time  the official  veterinarian  so requests;  it shall  be kept  at the disposal  of the latter. 
CHAPTER  V 
ANTE-MORTEM  HEALTH  INSPECTION 
13. Animals  must  undergo  ante-mortem  inspection  on the day  of their  arrival  at the slaughter-
house.  The  inspection  must  be repeated  immediately  before  slaughter  if the  animal  has 
been  in the lairage  for more  than  24 hours. 
14. The  official  veterinarian  must  make  the  ante-mortem  inspection  in accordance  with 
professional  rules  and  under  suitable  lighting. 
15. The  inspection  must  determine: 
(a) whether  the animals  are suffering  from  a disease  which  can  be transmitted  to humans 
and animals  or whether  they  show  symptoms  or are in a general  condition  such  as to 
indicate  that  the disease  may  occur; 
(b) whether  they  show  symptoms  of a disease  or a disorder  of their  general  condition; 
(c) whether  they  are tired  or agitated. 
16. Animals  may  not be slaughtered  for importation  into  the Community  of fresh  meat  : 
(a) which  show  any  of the conditions  listed  in paragraph  15 (a) and  (b); 
(b) which  have  not been  rested  for an adequate  period  of time  which,  for tired  or agitated 
animals,  must  not be less  than  24 hours; 
(c) in which  any  form  of tuberculosis  has  been  found  or which  are  considered  as 
tuberculous  as a result  of a positive  tuberculin  reaction. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/69 
CHAPTER  VI 
SLAUGHTER  AND  CUTTING  HYGIENE 
17. Slaughter  animals  brought  into  slaughter  rooms  must  be slaughtered  immediately. 
18. Bleeding  must  be complete;  blood  intended  for  human  consumption  must  be collected  in 
absolutely  clean  containers.  It must  not be stirred  by hand  but only  with  instruments  which 
meet  hygiene  requirements. 
19. Immediate  and  complete  skinning  shall  be compulsory,  except  for pigs.  When  not  skinned, 
pigs shall  have  their  bristles  removed  immediately. 
20. Evisceration  must  be carried  out  without  delay  and  completed  not  later  than  half  an hour 
after  bleeding;  the lungs,  heart,  liver,  spleen  and  mediastinum  may  either  be detached  or 
left attached  to the  carcase  by their  natural  connections.  If detached,  they  must  be 
numbered  or identified  in some  way  to enable  them  to be recognized  as belonging  to a 
given  carcase;  this  shall  also  apply  to the head,  tongue,  digestive  tract  and  any  other  part 
of the  animal  required  for  inspection.  The  abovementioned  parts  must  remain  near  the 
carcase  until  the inspection  is complete.  For  all species  the kidneys  must  remain  attached  to 
the carcase  by their  natural  connections  but be removed  from  their  fatty  covering. 
21. Cleansing  of meat  by wiping  with  a cloth,  or inflation  are prohibited.  However,  inflation 
of an organ  may  be authorized  when  this  is required  by a religious  rite,  provided  that  the 
organ  is not exported  to the Community. 
22. Carcases  of solipeds,  pigs  more  than  four  weeks  old  an bovine  animals  more  than  three 
months  old  must  be submitted  for  inspection  split  lengthwise  into  half-carcases  down  the 
spinal  column.  In the case  of pigs  and  solipeds,  the head  shall  also  be split  lengthwise.  If 
the inspection  so necessitates  the official  veterinarian  may  require  any  carcase  to be split 
lengthwise. 
23. Cutting  up the  carcase  or removal  or treatment  of any  part  of the  slaughtered  animals 
before  the inspection  has  been  completed  is prohibited. 
24. Detained  or condemned  meat,  stomachs,  intestines,  hides,  skins,  horns,  hooves  and  pig 
bristles  must  be removed  as soon  as possible  to special  rooms. 
CHAPTER  VII 
POST-MORTEM  HEALTH  INSPECTION 
25. All  parts  of the animal,  including  blood,  must  be inspected  immediately  after  slaughter. 
26. The  post-mortem  inspection  must  include: 
(a) visual  inspection  of the slaughtered  animal; 
(b) palpation  of certain  organs,  in particular  the  lungs,  liver,  spleen,  uterus,  udder  and 
tongue; 
(c) incisions  of organs  and  of lymph  nodes. 
If during  the visual  inspection  or palpation  of certain  organs  it is shown  that  the animal 
has lesions  likely  to cause  contamination  of the  carcases,  equipment,  personnel  or work 
premises,  these  organs  must  not be incised  in the slaughter  rooms; 
No C 60/70  Official  Journal  of the European  Communities  10.  3. 80 
(d) investigation  of anomalies  in consistency,  colour,  smell  and,  where  appropriate,  taste; 
(e) where  necessary,  laboratory  tests  involving  in particular  research  on the  substances 
listed  in Article  20 (b), (c) and  (d). 
27. The  official  veterinarian  must  examine,  in particular: 
(a) the  colour  of the blood,  its coagulation  properties  and  the possible  presence  of foreign 
bodies  therein; 
(b) the  head,  throat,  retro  pharyngeal,  submaxillary  and  parotid  lymph  nodes  (Lnn. 
retropharyngiales,  mandibulares  and  parotidei)  and  the  tonsils,  the tongue  having  been 
freed  to permit  a detailed  inspection  of the mouth  and  the fauces.  The  tonsils  must  be 
removed  after  inspection; 
(c) the  lungs,  trachea,  oesophagus,  bronchial  and  mediastinal  lymph  nodes  (Lnn.  bifur-
cationes,  eparteriales  and  mediastinales),  the  trachea  and  the  main  branches  of the 
bronchi  having  been  opened  lengthwise  and  the  lungs  having  been  incised  in their 
posterior  third,  perpendicular  to their  main  axes; 
(d) the  pericardium  and  the  heart,  the  latter  being  incised  lengthwise  so as to open  the 
ventricles  and  to cut through  the interventricular  septum; 
(e) the  diaphragm; 
(0 the  liver,  gall-bladder  and  bile  ducts  and  the  hepatic  and  pancreatic  lymph  nodes 
(Lnn.  portales); 
(g) the  gastro-intestinal  tract,  the mesentery,  the gastric  and  mesenteric  lymph  nodes  (Lnn. 
gastrici  mesenterici,  craniales  and  caudales); 
(h) the  spleen; 
(i) the  kidneys  and  their  lymph  nodes  (Lnn.  renales)  and  the bladder; 
(j) the  pleura  and  peritoneum; 
(k) the  genital  organs;  in cows,  the uterus  shall  be opened  by lengthwise  incision; 
(1) the  udder  and  its lymph  nodes  (Lnn.  supramammarii);  in  cows,  the  udder  shall  be 
opened  by a long,  deep  incision  as far as the lactiferous  sinuses; 
(m) the  umbilical  regions  and  joints  of young  animals;  in case  of doubt,  the  umbilical 
region  must  be incised  and  the joints  opened. 
The lymph  nodes  referred  to above  must  be systematically  freed  and  sliced  as thinly  as 
possible  along  their  main  axes. 
In case  of doubt  the  following  lymph  nodes  must  also  be incised  in the  same  way; 
superficial  cervical,  prescapular  (Lnn.  cervales  superficiales),  axillaries  (Lnn.  axillares  proprii 
et primae  costae),  substernal  (Lnn.  sternales  craniales).  deep  cervical  (Lnn.  cervicales 
profundi),  costocervical  (Lnn.  costocervicales),  popliteal  (Lnn.  poplitei),  precural  (Lnn. 
subiliaci),  ischiatic  (Lnn.  ischiatici),  iliac  and  sublumbar  (Lnn.  iliaci  et lumbales). 
In sheep  and  goats,  the opening  of the heart  and  incision  of the lymph  nodes  of the head 
need  only  be carried  out in case  of doubt. 
28. In addition,  the official  veterinarian  must  sytematically  carry  out; 
A. An  investigation  for cysticercosis: 
(a) in bovine  animals  over  six weeks  old,  of: 
— the  tongue,  of which  the  musculature  must  be incised  lengthwise  on the  lower 
surface,  without  damaging  the organ  excessively, 
— the  oesophagus,  which  must  be freed  from  the trachea, 
— the  heart,  which,  in addition  to the incision  provided  for  in paragraph  27 (d), 
must  be split  from  two  opposite  points  from  the auricles  to the apex, 
— the  external  and  internal  messeters,  which  shall  be incised  along  two  planes 
parallel  to the mandible  from  its lower  edge  to its upper  muscular  insertion, 
10. 3. 80 Official  Journal  of the European  Communities No C 60/71 
— the diaphragm,  the muscular  part  of which  must  be freed  from  the serous  part, 
— the muscular  surfaces  of the carcase  which  are directly  visible; 
(b) in swine,  of the directly  visible  muscular  surfaces,  in particular  of the thigh  muscles, 
the abdominal  wall,  the  psoas  muscles  freed  from  fatty  tissue,  the pillars  of the 
diaphragm,  the intercostal  muscles,  the heart,  tongue  and  larynx. 
B. An  investigation  for  distomatosis  in bovine  animals,  sheep  and  goats  by means  of 
incisions  on the gastric  surface  of the liver  including  the bile  ducts  and  by means  of a 
deep  incision  at the base  of the Spiegel  lobe. 
C. An  investigation  for glanders  in solipeds  by means  of careful  examination  of mucous 
membranes  of the trachea,  larynx,  nasal  cavities,  sinuses  and  their  ramifications,  after 
splitting  the head  in the median  plan  and  excision  of the nasal  septum. 
CHAPTER  VIII 
REQUIREMENTS  FOR  FRESH  MEAT  INTENDED  FOR  CUTTING 
29. Cutting  into  pieces  smaller  than  half-carcases  and  quarters  or boning  shall  only  be allowed 
in cutting  plants. 
30. The  manager  of the plant  or his agent  shall  facilitate  operations  for controlling  the plant, 
in particular  any  handling  which  is considered  necessary,  and  shall  place  the necessary 
facilities  at the disposal  of the control  service;  in particular,  he must  be able  on request  to 
make  known  to the official  veterinarian  responsible  for control  the  origin  of fresh  meat 
brought  into  the cutting  plant. 
31. Fresh  meat  which  does  not  fulfil  the  conditions  of this  Directive  may  be placed  in 
approved  cutting  plants  only  on condition  that  it is stored  there  in special  places;  it must 
be cut up in other  places  or at other  times  than  fresh  meat  which  fulfils  those  conditions. 
The official  veterinarian  must  at all times  have  free  access  to cold  stores  and  all work 
rooms  in order  to ensure  strict  observance  of the abovementioned  provisions. 
32. Fresh  meat  intended  for cutting  must  as soon  as it is brought  into  the cutting  plant,  until 
used,  be placed  in the  room  provided  for  in paragraph  2 (a);  it must  be permanently 
ensured  that  this  room  maintains  for carcases  and  cuts  thereof  an internal  temperature  of 
not more  than  +7 °C. 
33. Fresh  meat  must  be brought  into  the rooms  referred  to in paragraph  2 (b) progressively  as 
required.  As soon  as the prescribed  cutting  and  packaging  are completed,  the meat  must  be 
transported  to the cooling  room  provided  for in paragraph  2 (a). 
34. During  cutting  the temperature  of the room  must  not exceed  + 10 °C. I 
35. During  cutting,  boning  and  packaging  as referred  to in paragraphs  45 and  46,  the fresh 
meat  must  be kept  at an internal  temperature  of not  more  than  +7°C.  At the time  of 
cutting,  the pH of the meat  must  not  exceed  61:  this  examination  must  be made  in the 
longissimus  dorsi  muscle  at the 13th  rib. 
36. Cleansing  of fresh  meat  by wiping  with  a cloth  or inflation  are  prohibited.  However, 
inflation  of an organ  may  be authorized  when  this  is required  by a religious  rite  provided 
that the inflated  organ  is not exported  to the Community. 
No C 60/72 Official  Journal  of the European  Communities 10. 3. 80 
CHAPTER  IX 
HEALTH  CONTROL  OF FRESH  CUT  MEAT 
37. Cutting  plants  shall  be controlled  by an official  veterinarian.  The  latter  must  be notified  in 
good  time  before  the cutting  of fresh  meat  intended  for importation  into  the Community. 
38. Control  by the official  veterinarian  shall  include  at least  the following  tasks: 
— control  of the entry  register  for fresh  meat  and  the exit  register  for cut fresh  meat, 
— health  inspection  of fresh  meat  held  in the cutting  plant  and  intended  for importation 
into the Community, 
— health  inspection  of fresh  meat  intended  for importation  into  the Community,  prior  to 
cutting  and  when  it leaves  the cutting  plant, 
— the  preparation  and  issue  of the documents  provided  for in paragraph  44 and  Article  22 
which  establish  that  there  has been  control  of the cut fresh  meat, 
— control  of the  cleanliness  of the  rooms,  installations,  equipment  and  instruments 
provided  for in Chapter  IV, and  of hygiene  of personnel, 
— all sampling  necessary  for  laboratory  tests  to detect,  for  example,  the  presence  of 
harmful  germs,  additives  or other  unauthorized  chemical  substances.  The  results  of such 
tests  shall  be recorded  in a register, 
— any  other  control  which  the  veterinarian  considers  necessary  or useful  for  ensuring 
observance  of Community  provisions  in this  field. 
CHAPTER  X 
HEALTH  MARKING 
39. 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 fresh  meat  health  marking,  which  he may  hand  over  to the 
assistant  staff  only  at the time  of marking  and  for  the length  of time  required  for this 
purpose; 
(b) the labels  mentioned  in paragraph  44 when  these  have  already  been  marked  with  the 
stamp  provided  for in this  Chapter.  These  labels  shall  be given  to the assistant  staff  at 
the time  when  they  must  be affixed  and  in the required  number. 
40. The  health  mark  must  be an oval  mark  6 5 cm wide  by 4 5 cm high.  The  following 
information  must  appear  on the mark  in perfectly  legible  characters: 
— on the  upper  part,  the  name  of the  exporting  non-member  country  in capitals  or, if 
appropriate,  the  set  of initials  approved  for  that  country  under  the  International 
Convention  on motor  vehicle  registration, 
— in the centre,  the veterinary  approval  number  of the slaughterhouse. 
The letters  must  be 0-8 cm high  and  the figures  1 cm high. 
^The mark  may  include  an indication  of the official  veterinarian  who  carried  out  the health 
inspection  of the fresh  meat. 
41. Carcases  shall  be marked  in ink  or hot-branded  with  a stamp  which  complies  with  the 
requirements  of paragraph  40: 
— those  weighing  more  than  60 kg must  bear  the mark  of the stamp  on each  half-carcase, 
in the  following  places  at least:  external  surface  of the  thigh,  loins,  back,  breast, 
shoulder  and  pleura, 
— other  carcases  must  be stamped  in at least  four  places,  on the  shoulders  and  on the 
external  surfaces  of the thighs. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/73 
42. Livers  must  be hot-branded  with  a stamp  which  complies  with  the  requirements  of 
paragraph  40. 
Heads,  tongues,  hearts  and  lungs  must  be marked  with  ink  or hot-branded  with  a stamp 
which  complies  with  the requirements  of paragraph  40. 
However,  in the case  of bovines  under  three  months  and  pigs,  sheep  and  goats,  stamping 
of tongues  and  hearts  shall  not be compulsory. 
43. Cuts,  other  than  fat,  subcutaneous  fat,  tails,  ears  and  feet,  obtained  in the  cutting  plants 
from  properly  marked  carcases  must,  where  they  do not  bear  a mark,  be marked  in ink or 
hot-branded  with  a stamp  which  complies  with  the  requirements  of paragraph  40,  but 
include  the  veterinary  approval  number  of the  cutting  plant  in place  of that  of the 
slaughterhouse. 
Cuts  of solid  outer  fat and  belly  from  which  the rind  is removed  may  be grouped  into  lots 
containing  up to five  cuts;  each  lot and  each  piece,  if this  is separate,  must  be sealed  under 
official  control  and  be  provided  with  a label  which  meets  the  requirements  of 
paragraph  44. 
Marking  may  also  be effected  by means  of an oval  marked  seal.  This  marked  seal  to be 
fixed  on each  cut must  not  be reusable,  must  be made  of strong  materials  and  must  meet 
all hygiene  requirements.  The  following  must  appear  on the marked  seal  in perfectly  legible 
characters: 
— on the upper  part,  the initials  of the exporting  non-member  country  as approved  under 
the International  Convention  on motor  vehicle  registration, 
— in the centre,  the veterinary  approval  number  of the cutting  plant. 
Letters  and  figures  must  be 0 2 cm in height. 
The marked  seal  may  also  include  an indication  of the official  veterinarian  who  carried  out 
the health  inspection  of the fresh  meat. 
44. Packaging  must  have  a clearly  visible  label  on which  there  is a clearly  legible  mark 
reproducing  one  of the marks  provided  for  in paragraphs  40 and  43.  This  label  must  be 
affixed  in such  a way  that  it is torn  when  the package  is opened.  The  label  shall  also  show 
a serial  number. 
CHAPTER  XI 
PACKAGING  OF  FRESH  CUT  MEAT 
45. (a) Packagings  (for  example  packing  cases,  paper-board  boxes)  shall  fulfil  all rules  of 
hygiene,  in particular: 
— they  must  not alter  the organoleptic  characteristics  of fresh  meat, 
— they  must  not  be capable  of transmitting  substances  harmful  to human  health  to 
fresh  meat, 
— they  must  be sufficiently  solid  to ensure  effective  protection  of fresh  meat  during 
transportation  and  handling. 
(b) Packagings  may  not  be re-used  for fresh  meat  unless  they  are made  of non-corrodable 
materials  which  are easy  to clean  and  have  been  cleaned  and  disinfected. 
46. Where  necessary,  when  fresh  cut meat  or offal  is wrapped  in packaging,  for example  sheet 
plastic,  which  comes  into  direct  contact  with  it, this  operation  must  be carried  out 
immediately  after  cutting  and  in accordance  with  hygiene  requirements. 
With  the exception  of cuts  of solid  outer  pig fat and  belly,  fresh  cut meat  must  in all cases 
be provided  with  a protective  packaging  unless  it is transported  hanging  up. 
No C 60/74 Official  Journal  of the European  Communities 10. 3. 80 
Such  packagings  must  be transparent  and  colourless,  and  must  also  fulfil  the conditions  of 
paragraph  45 (a); they  may  not be used  a second  time  for wrapping  fresh  meat. 
47. The  packagings  referred  to in paragraphs  45 and  46 may  contain  only  fresh  cut meat 
belonging  to the same  animal  species. 
CHAPTER  XII 
STORAGE 
48. Fresh  meat  intended  for importation  into  the Community  must  be cooled  immediately  after 
the post-mortem  inspection  and  kept  permanently  at an internal  temperature  of not  more 
than 4-7  °C for carcases  and  cuts  and  +3 °C for offal. 
CHAPTER  XIII 
TRANSPORT 
49. Fresh  meat  must  be transported  by means  of transport  so designed  and  equipped  that  the 
temperatures  specified  in paragraph  48 and  the  identity  of the  meat  are  maintained 
throughout  the transportation. 
50. Means  of transport  for transporting  such  meat  must  meet  the following  requirements: 
(a) their  inside  surfaces  or any  other  part  which  may  come  into  contact  with  fresh  meat 
must  be of non-corrodable  material  which  cannot  affect  the organoleptic  characteristics 
of fresh  meat  or render  it harmful  to human  health;  these  surfaces  must  be smooth  and 
easy to cleanse  and  disinfect; 
(b) they  must  be provided  with  efficient  devices  for protecting  fresh  meat  against  insects 
and dust  and  be watertight  to prevent  drainage  of liquids; 
(c) for  transporting  carcases,  half-carcases  or quarters  and  unpackaged  cut fresh  meat,  they 
must  be equipped  with  non-corrodable  fittings  for hanging  fresh  meat,  fixed  at such  a 
height  that  the meat  cannot  touch  the floor;  this  provision  shall  not  apply  to frozen 
meat  in hygienic  packing. 
51. Means  of transport  intended  for  transporting  fresh  meat  may  in no case  be used  for 
transporting  live  animals  or any  product  likely  to affect  or contaminate  fresh  meat. 
52. No  other  product  may  be transported  at the same  time  as fresh  meat  in the same  vehicle  or 
container.  In addition,  stomachs  may  not be transported  therein  unless  scalded;  and  heads 
and feet  unless  they  are skinned  or scalded  and  depilated. 
53. Fresh  meat  may  not  be transported  in a vehicle  or container  that  is unclean  or has  not 
been  disinfected. 
54. Carcases,  half-carcases  and  quarters,  excluding  frozen  meat  packed  in accordance  with 
hygiene  requirements,  must  always  be hung  up for  transportation.  Other  cuts  and  offal 
must  be hung  or placed  on supports  if not  packed  or contained  in non-corrodible 
containers.  Such  supports,  packagings  or containers  must  meet  hygiene  requirements  and 
those  of this  Directive.  The  viscera  must  always  be transported  in strong  waterproof  and 
greaseproof  packaging.  The  containers  and  supports  may  only  be re used  after  cleansing 
and disinfection. 
55. The  official  veterinarian  must  ensure  before  consignment  that  means  of transport  and 
loading  conditions  meet  the hygiene  requirements  of this  Chapter. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/75 
ANNEXC 
SPECIMEN 
PUBLIC  HEALTH  CERTIFICATE 
for fresh  meat  (') intended  for consignment  to 
(Name  of EEC  Member  State) 
No (2) 
Exporting  country 
Ministry 
Department 
Ref (optional) 
I. Identification  of meat 
Meat  of 
(Animal  species) 
Nature  of pieces 
Nature  of packaging 
Number  of pieces  or packages 
Net weight 
II. Origin  of meat 
Address(es)  and  veterinary  approval  number(s)  of the approved  slaughterhouse(s) 
Address(es)  and  veterinary  approved  number(s)  of the approved  cutting  plant(s)_ 
III. Destination  of meat 
The meat  will  be sent  from: 
by the following  means  of transport  (3) 
Name  and  address  of consignor 
Name  and  address  of consignee 
IV. Health  attestation 
I, the undersigned,  official  veterinarian,  certify  that: 
(a) — the  meat  described  above  (4), 
— the  label  affixed  to the packages  of meat  described  above  (4), 
(') Fresh  meat:  in accordance  with  the Directive  on health  problems  and  veterinary  inspection  problems  upon  importation  of 
bovine  animals  and  swine  and  fresh  meat  from  non-member  countries,  all parts  fit for human  consumption  from  domestic 
bovine  animals,  swine,  sheep  and  goats  and  solipeds  which  have  not  undergone  any  preserving  process;  however,  cold 
treated  meat  shalt  be considered  as fresh  meat. 
(3) For  railway  wagons  or goods  vehicles  the registration  number  should  be given,  for aircraft  the flight  number  and  for ships 
the name. (Place  of loading) 
to 
(Country  and  place  of destination) 
(2) Optional. 
(4) Delete  as appropriate. 
No C 60/76 Official  Journal  of the European  Communities 10. 3. 80 
bear(s)  a mark  to the  effect  that  the  meat  comes  wholly  from  animals  slaughtered  in 
slaughterhouses  approved  for exporting  to the country  of destination; 
(b) it has  been  passed  as fit for  human  consumption  following  a veterinary  inspection 
carried  out in accordance  with  the provisions  laid  down  by the country  of destination; 
(c) it has been  cut in an approved  cutting  plan  ('); 
(d) it has/has  not  been  subject  to an  examination  for  detecting  the  presence  of 
trichinae  ('); 
(e) the  means  of transport  and  the loading  conditions  of meat  of this  consignment  meet  the 
hygiene  requirements  laid  down  in respect  of export  to the country  of destination. 
Done  at ,  on 
(Signature  of the  official  veterinarian) 
(') Delete  as appropriate. 
10. 3. 80 Official  Journal  of the European  Communities No C 60/77 
ANNEXD 
IMPORT  CONTROL  CERTIFICATE 
for fresh  meat  imported  from  non-member  countries 
Member  State  in which  the import  control  was  carried  out: 
Control  post: 
Type  of meat: 
Packaging: 
Number  of carcases: 
Number  of half-carcases: 
Number  of quarters  or packages: 
Net weight: 
Non-member  country  of origin:  -
I, the undersigned,  official  veterinarian,  certify  that  the meat  described  in the present  certificate 
was controlled  at the time  of consignment  forward. 
Official  veterinarian 
(Place  and  date)