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COM(82)448
Vol.1982/0149

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COMMISSION OFTHEEUROPEAN COMMUNITIES
COM(82)448 final.
Brussels,12July1982
\'V-\ >• *
-s/
COMMUNICATION FROMTHECOMMISSION TOTHECOUNCIL
Coordination ofthepositionoftheMemberStates
inrelationtothe12thsessionoftheCodex
Alimentarius CommitteeonProcessedMeatandPoultry
Products(Copenhagen,4-8October1982).
COM(82)M*8final

COMMUNICATION FROM THE COMMISSION TOTHE COUNCIL
Subject :Coordination oftheposition oftheMember States inrelation
tothe 12th session ofthe Codex Alimentarius Committee On
Processed Meat andPoultry Produots (Copenhagen ,4-8 October
1982 ).
Inrelation totheabove-mentioned meeting ,thejoint secretariat ofWHO/PAO
requests indocument CL1982/7ofFebruary 1982 comments ontheproposed
Draft Code ofHygienic Practice (1strevision )forProcessed Meat andPoultry
Products (CX/PMPP 85/5)a"tstep 3oftheProcedure .These comments should be
sent tothe Chairman ofthe Codex Committee onProcessed Meat and Poultry -
Products inCopenhagen andtotheChief ,Joint FAO/WHOFood Standards
Programme inRome before 31July 1982 .
Asbyvirtue ofDirective 77/99/EECthis matter isalready subject toCommunity
legislation ,Member States should coordinarte their reply .TheCommission
proposes that the Council agrees that ?
-thecomments setoutintheAnnex ofthe preseftt document aresent tothe
Chairman oftheCommittee andtotheChief ,Joint FAO/WHOFood Standards
Programme bytheCommission onbehalf oftheCommunity ,
-theusual on-the-spot coordination will take place ifnecessary .

ANNEX
ProposedDraftCodeofHygienicPractice(1stRevision)forProcessedMeat
andPoultyProductstobeexamined "bythe12thsessionoftheCommitteeof
CodexAlimentarius onProcessedMeatandPoultiyProducts.
COMMENTS BYTHEEUROPEAN COMMUMttTY
AfterhavingexamineddocumentCX/PMPP82/5oftheCodexCommitteeonProcessed
MeatandPoultryProducts,forhygienicconsiderations ,forconsistency andclarity
ofthetext,theEuropeanCommunityhasthefollowingcomments:
1.adpoint2.17«
Toavoidconfusioninthetextlateronandforclarityofthetext,there
should "beacleardistinction between"wrapping"and"packaging".Therefore,
thefollowingdefinitions shouldbeincluded:
-wrapping:theprotectionofmeatproduotsbytheuseofaninitialwrapping
orinitialcontainerindirectcontactwiththeproductconcernedaswell
astheinitialwrapperorinitialcontaineritself
-packaging:theplacingofawrappedorunwrappedmeatproductorproducts
inasecondcontainer,aswellasthecontaineritself.
2<adpoint3*4*9»
-Thewords"nonabsorbent"shouldbereplacedby"rot-proof".
-Thesecondsentenceofthesecondindentshouldbereplacedasfollows:
"Uptoaheightof2meteratleast,thewallsshouldbesmooth
3.adpoint3»4.12.
Officeaccomodation forthemeatinspectionserviceshouldbeavailable.
Therefore,thebracketshavetobedeleted.
4«adpoint3-5»1•2.
Thephrasingofparagraph28(f)oftheCodeofHygienicPracticeforProcessed
MeatProductsshouldbekept.

-2-
5.adpoint3.5.1.4 »
Allwaterusedinpremisesshouldbepotable.Therefore,thispointshould
bedeleted,asitiscoveredalreadybypoint3»5»1»1»
6.adpoint3»5-1*5»
Allwaterusedshouldbepotable..However,inexceptional cases,nonpotable
watermaybeused.Itshouldbemadeclear9thatnonpotablewaterxised,in
thecaseofrefrigeration ?isusedforthecoolingoftherefrigeration
equipmentonly.Therefore,thispointshouldreadasfollows:
"Potablewatermustbeusedforallpurposesincluding 1theretorts.However,
nonpotablewatermayinexceptional casesbeusedinclosedcircuitfor
stemproduction ,firefightingandthecoolingofrefrigeration ecuiprtsent,
providedthatthepipesinstalledforthispurposeprecludetheuseofthis
waterforotherpurposes."..
7.adpoint3<5">4*
Forhyg-ierucreasons?followingconsiderations aremade;
-Handwashingfacilitiesshould "beequippedwith"disposablehandtowels"
insteadof"suitablehygienicKeansofdryinghands".
-"Tapsshouldbeofanon-handoperabletype"insteadof"tapsofanon-
handoperabletypearedesirable".
■Thewordinginthispointshouldbeadaptedassuch.
8»adpoint3.6.1.
Itshouldbeconsideredthattheuseofwoodforequipment ,,implements and
utensilsisforbidden.Therefore pthisparagraphshouldreadasfollows:
"Roomswhereworkonfreshmeatandmeatproductsisundertakenmusthave
atleastinstruments andworkingequipmentsuchascutting 1tables,tables
withdetachablecuttingsurfaces,containers,conveyor "beltsendssws,of
non-corrodible material,notliabletotaintmeatandeasytocleanand
disinfect.Theuseofwoodinparticularisforbidden".-
9»&dpoint4»2*4»
Theuseofroomsforotherpurposesthanthepreparation offoodmaypresent
hygienichazards.Thereforeourtextshouldreadasfollows?
«/.

"Rooms ,instruments andworking equipment must beused only for the
preparation ofmeat products .However ,they may beused for the prepa­
ration ofother foodstuff either simultaneously oratdifferent times
following authorization bythecompetent authority ,provided that all
appropriate measures aretaken toprevent contamination oradverse changes
intheproducts covered bythis Code ofHygienic Practice .".
10.adpoint 5-2-1,
Themedical examination should berenewed annually .Therefore ,thefollowing
text isproposed :
"Amedical certificate shall berequired from every person working onfresh
raeat ormeat products .Itshall attest that there isnoimpediment tosuch
employment ;itshall berenewed annually andeach time the competent
authority sorequests ;itshall bekept atthedisposal ofthelatter .".
11.adpoints 6.3»2.and6.3=3»
These points areconfusing ,since they arecovered already und.er point 3-5 «
They should therefore bedeleted .
12.adpoint 6.5.1 . '
Themeaning ofthis point isnotclear .TheCommunity proposes that the
first phrase ofpoint 33ofthe Code ofHygienic Practice forProcessed Meat
Products iskept ,provided theword "stored "isincluded ,asfollows :
"Nocontainers ,wooden crates ,wooden boxes orcartons should beassembled
orstored inanypart ofanestablishment inwhich meat ormeat products
areprepared ,processed ,handled ,packed orstored ".
Furthermore ,anadditional paragraph should beadded topoint 3»6.,which
reads asfollows :
"Aroom forthestorage ofcleaning andmaintenance tools andproducts should
beprovided .".
13»adpoint 6.6 .2.3>
The draft would beclearer ifthe text isdrafted asfollows :
"Fresh meat andmeat products ,their ingredients andcontainers shall not :
-come into direct contact with theground ,
-bedeposited orhandled under conditions which might contaminate them .
Care must betaken toensure that there isnocontact between rawmaterials
•andfinished products .
! ./.

-4-
Freshmeetandmeatproductsshallbestackedinsuchawaythatthere
isanadequateaircirculation.".
14-adpoint6.8.1.
Thispointisalreadycoveredbypoint3-4.12.andshouldtherforebe
deleted.
15»&dpoint6.8.2.
Sincelaboratoryfacilitiesforthepurposeofmeatinspectionareessential,
thebracketsshouldbedeleted.
16.adpoint6-8.4.
Thewordsinbracketsshouldbedeleted.
17*'adAnnexesAandBunderd)
Tobeconsistentwiththerestofthetext,litterad)shouldbedeleted,
becauserequirements forpotablewaterarealreadycoveredbypoint3«5«
ofdocumentCX/PMPP82/5.