COMMISSION OF THE EUROPEAN COMMUNITIES 
«a C0M(89)668 final 
Brussels, 5 February 1990 
Proposal for a 
COUNCIL REGULATION (EEC) 
laying down health rules for the production and placing on the 
market of fresh poultry meat 
(presented by the Commission) 
- 2 - COM(89)668 final 
EXPLANATORY MEMORANDUM 
The Community must adopt, before 31 December 1992, the measures aimed at 
establishing the internal market. The need of assuring the free circulation 
of products of animal origin must be reconciled with the need of protection of 
the public health. 
The objective of the present proposal is to harmonize the health rules 
applying to fresh poultry meat. The rules adopted in accordance with Council 
Directive 71/118/EEC of 15 February 1971 on health problems affecting trade in 
poultry meat apply only to a part of the Communitory production. The present 
proposal extends to all the Communitory production the principles established 
in the above referred Directive. 
In order to extend to national markets the rules laid down in Directive 
71/118/EEC, it is, however, necessary to amend some technical rules. 
Some operations performed in view of direct supply to the final consumer are 
not covered by the present proposal. In any case the general hygienic rules 
applicable to production and placing on the market of products of animal 
origin and specific health rules for certain products of animal origin (1) 
will apply. 
Furthermore, it is opportune to regulate the case of establishments that will 
not be in position to comply with the envisaged rules by 1.1.1993 in a general 
framework. 
The proposal envisages also some derogations for small establishments. 
The Commission proposes, for certain applicatory measures, the Regulatory 
Committee procedures. This choice is justified in this case by a desire not 
to disrupt the management process in the veterinary field. It is without 
prejudice to the Commission's preference for the Consultative Committee 
formula. 
This proposal appears in the timetable in the Annex to the White Paper on 
completing the internal market. 
U^ COHWW* filial. 
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PROPOSAL 
for a 
COUNCIL REGULATION 
laying down health rules for the production and placing on the market 
of fresh poultry meat 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European Economic Community, and 
in particular Article 43 thereof; 
Having regard to the proposal from the Commission; 
Having regard to the opinion of the European Parliament; 
Having regard to the opinion of the Economic and Social Committee; 
Whereas poultry meat is included in the list of products in Annex II to the 
Treaty; whereas production of and trade in poultry meat constitutes an 
important source of income for part of the farming population; 
Whereas in order to ensure the rational development of this sector and to 
increase the productivity, public health rules affecting production and 
placing on the market must be laid down at Community level; 
Whereas the Community must adopt the measures intended to progressively 
establish the internal market over a period expiring on 31 December 1992; 
Whereas the laying down of such rules leads to protection of public health and 
completion of internal market; 
Whereas the official veterinarians in a slaughterhouse should be in charge of 
controlling the welfare of slaughter poultry; 
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Whereas, to achieve this purpose, it is necessary to modify the rules laid 
down in Directive 71/118/EEC of 15 February 1971 on health problems affecting 
trade in poultry meat (1), as last amended by Directive 88/657/EEC (2), in 
order to put it in line with the new approach at Community level; 
Whereas it seems necessary to exclude certain types of direct sale from the 
scope of this Regulation; 
Whereas this Regulation should not apply to certain products sold directly by 
the producer to the consumer; 
Whereas it is possible that, due to certain particular circumstances, some 
establishments operating prior to 1 January 1992 will not be able to comply 
with all the rules laid down by this Regulation; whereas the question of 
whether limited and temporary derogations may be granted to such establish­
ments within the general framework laid down in Council Decision ../.../EEC of 
[on the granting of limited and temporary derogations from specific 
Community health rules on the production and marketing of products of animal 
origin] (3) should be resolved; 
Whereas it should be stressed that the exclusion of certain operations from 
the scope of application of this Regulation and the granting of derogations 
from the health rules laid down in this Regulation are without prejudice to 
the submission of all operations of production and placing on the market of 
fresh poultry meat to the general health rules laid down by Council Regulation 
(EEC) No .../... of [laying down general health rules for the 
production and placing on the market of products of animal origin and specific 
health rules for certain products of animal origin](4); 
Whereas the Commission should be entrusted with the task of adopting certain 
measures for implementing this Regulation; whereas, to that end, procedures 
should be laid down establishing close and effective cooperation between the 
Commission and the Member States within the Standing Veterinary Committee, 
(1) OJ No L 55, 08.03.1971, p. 23 
(2) OJ No L 382, 31.12.1988, p. 3 
(3) OJ No 
(4) OJ No 
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HAS ADOPTED THIS REGULATION : 
Article 1 
1. This Regulation lays down health rules for the production and placing on 
the market of fresh poultry meat intended for human consumption from : 
(a) domestic animals of the following species : hens, turkeys, 
guinea-fowls, ducks, geese and pigeons; 
(b) farmed pheasants, quails and partridges. 
2. This Regulation shall not apply : 
(a) to the cutting and storage of fresh meat performed in retail shops or 
in premises adjacent to sale points, where the cutting and storage are 
performed solely for the purpose of supplying the final consumer 
directly; 
(b) to fresh poultry meat supplied in isolated cases directly by the 
producer to the final consumer for his own consumption, in the holding 
of production or on a market near to the holding of production, 
excluding itinerant sale or sale by mail order. 
3. If necessary, the Commission, shall adopt according to the procedure 
referred to in Article 15, appropriate rules for a uniform application of 
paragraph 2. 
4. This Regulation shall apply without prejudice to specific Community rules 
on minced meat or similarly comminuted meat. 
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Article 2 
For the purposes of this Regulation : 
(1) "poultry meat** means all parts suitable for human consumption from : 
(a) domestic animals of the following species : hens, turkeys, 
guinea-fowl, ducks, geese and pigeons; 
(b) farmed pheasants, quails and partridges. 
(2) "fresh poultry meat** means poultry meat, including meat which is 
vacuum-wrapped or wrapped in a controlled atmosphere, which has not 
undergone any treatment other than cold treatment to ensure preservation. 
(3) "carcase" means the whole body of a fowl after bleeding, plucking and 
evisceration; however removal of the kidneys, legs at the tarsus or the 
head shall be optional; 
(4) "offal" means fresh poultry meat other than that of the carcase as defined 
in paragraph (3), even if it remains naturally connected to the carcase, 
as well as the head and feet where these are presented separately from the 
carcase; 
(5) "viscera" means offal from the thoracic, abdominal and pelvic cavities, 
including the trachea and oesophagus and, where appropriate, the crop; 
(6) "official veterinarian" means the veterinarian designated by the competent 
central authority of the Member State; 
(7) "assistant" means a person officially designated by the competent central 
authority of the Member State under Article 4(2) to assist the official 
veterinarian; 
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(8) "ante mortem health inspection" means inspection of live poultry in 
accordance with the requirements of Chapter V of Annex I; 
(9) "post mortem health inspection" means inspection of the slaughtered 
poultry in a slaughterhouse, immediately after slaughter, in accordance 
with the requirements of Chapter VII of Annex I; 
(10) "consignment" means a quantity of meat transported by the same means of 
transport; 
(11) "means of transport" means the freight-carrying parts of motor vehicles, 
rail vehicles and aircraft and the holds of ships or containers for 
transport by land, sea or air; 
(12) "establishment" means an approved slaughterhouse, an approved cutting 
plant or an approved cold store; 
(13) "wrapping" means the protection of fresh meat by the use of an initial 
wrapping or initial container in direct contact with the fresh meat 
concerned as well as the initial wrapper or initial container itself; 
(14) "packaging" means the placing of wrapped fresh meat in a second container 
as well as the latter container itself. 
Article 3 
Fresh poultry meat must meet the following conditions : 
A. Carcases and offal must : 
(a) have been obtained from a slaughterhouse approved and supervised in 
accordance with Article 8; 
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(b) come from an animal inspected ante mortem by an official 
veterinarian, or by assistants acting under supervision of the 
official veterinarian, in accordance with Article 4 and be 
considered following such inspection, suitable for slaughter for 
trade in fresh poultrymeat; 
(c) have been treated under satisfactory hygiene conditions in 
accordance with Chapter V of Annex I; 
(d) have been inspected post mortem by an official veterinarian or by 
assistants acting under supervision of the official veterinarian in 
accordance with Article 4 and found to be fit for human consumption 
in accordance with Chapter VII of Annex I; 
(e) bear a health marking conforming to the requirements of Chapter XI 
of Annex 1; where appropriate a decision may be taken to amend or 
supplement the provisions of that Chapter in accordance with the 
procedure laid down in Article 15 to take account, in particular, of 
various forms of presentation used in the trade, provided such forms 
comply with the rules of hygiene; in particular, and 
notwithstanding the provisions of Chapter XI, the conditions under 
which the marketing in large packagings of carcases, parts of 
carcases or offal, which have not been marked in accordance with 
60.3(a) of Chapter XT is authorized shall be laid down in accordance 
with Commission Directive 80/879/EEC (1); 
(f) have been stored, in accordance with Chapter XII of Annex I, after 
post mortem inspection under satisfactory hygiene conditions in the 
establishments or stores approved and supervised in accordance with 
Article 8; 
(1) OJ No L 251, 24.09.1980, p. 10 
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(g) have been suitably packed in accordance with Chapter XIII of 
Annex I; where a protective cover is used, it must satisfy the 
requirements of the same Chapter; where appropriate a decision may 
be taken to amend or supplement the provisions of that Chapter in 
accordance with the procedure laid down in Article 16 to take 
account, in particular, of various forms of presentation used in the 
trade, provided such forms comply with the rules of hygiene; 
however, provisions adopted under this procedure relating to the 
degree of transparency and colouring of the protective wrappings 
should not result in marks or written information required or 
allowed by Community rules being prevented from appearing on such 
wrappings; 
(h) have been transported in accordance with Chapter XIV of Annex I. 
B. 1. Parts of carcases or boned meat must : 
(a) have been cut in cutting premises approved and supervised in 
4 
accordance with Article 8; 
(b) have been cut and obtained in accordance with the requirements of 
Chapter IX of Annex I and come from : 
- fresh poultry meat coming from animals slaughtered in the 
Community and complying with the requirements set out in section A 
or 
- fresh poultry meat imported from third countries in accordance 
with Community provisions relating to the importation of fresh 
poultry meat from third countries; 
(c) have been stored under conditions complying with Chapter XII of 
Annex I; 
(d) have been subject to control by an official veterinarian in 
accordance with Chapter X of Annex I; 
(e) it satisfys the requirements of Section A(c), (e), (g) and (h). 
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2. When the cutting premises use fresh meat; other than poultry meat, it 
must conform to the relevant Community standards. 
C. Fresh meat which has been stored in accordance with this Regulation in a 
cold store approved by a Member State and which has not thereafter 
undergone any handling, except in connection with storage, must meet the 
requirements of Sections A(c), (e), (f), (g) and (h) and B or be fresh 
poultry meat imported from third countries, in accordance with Community 
regulations. 
Article 4 
1. When carrying out ante mortem and post mortem inspections, effecting the 
health control of cut meat provided for in Chapter X of Annex I, and 
supervising the hygiene conditions to be satisfied by establishment 
pursuant to Chapters IV and VI of Annex I, the official veterinarian may be 
helped by assistants working under his supervision and responsibility. 
2. Only those persons who satisfy the requirements of Annex II may act as 
assistants following a test organized by the competent central authority of 
the Member State or by the authority appointed by that central authority. 
3. Assistants shall help the official veterinarian in carrying out the 
following operations only : 
- supervising application of the hygiene rules laid down in Chapters IV 
and VI of Annex I, 
- checking that at the time of the ante mortem health inspection none of 
the symptoms mentioned in Point 28 of Chapter V of Annex I is present, 
- checking that at the time of the post mortem health inspection the 
conditions listed in Point 48 of Chapter VIII of Annex I are not 
present, 
- the health control of cut meat and stored meat as provided for in 
Chapter X of Annex I, 
- the supervision of transport vehicles or containers and loading 
conditions as provided for in Point 69 of Chapter XIV. 
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Article 5 
Without prejudice to Council Directive 86/469/EEC(l), in addition to the 
requirements laid down in Article 3, fresh poultry meat or animals must have 
undergone a sampling examination for residues, where the official veterinarian 
suspects their presence on the basis of the findings of the health inspection. 
This examination shall be carried out to check for both residues of substances 
having a pharmacological action and of the conversion products thereof and 
other substances transmitted to poultry meat which are likely to be dangerous 
to human health. 
If the poultry meat examined shows traces of residues in quantities which 
exceed the permitted tolerances, it must be declared unfit for human 
consumption. 
These examinations for residues must be carried out in accordance with proven 
methods which are scientifically recognized, in particular those laid down in 
Community rules or other international standards. 
It must be possible to assess the examination for residues using reference 
methods laid down in accordance with the procedure set out in Article 15. 
In accordance with the procedure referred to in Article 16, at least one 
reference laboratory must be designated in each Member State to carry out the 
examination for residues. 
Acting on a proposal from the Commission the Council shall adopt the 
tolerances for the substances transmitted to meat which are likely to be 
dangerous to human health, other than those established in Council 
Directive 86/363/EEC (2) and Directive .../.../EEC(3) [laying down a Community 
procedure for the establishment of tolerances for residues of veterinary 
medicinal products] 
(1) OJ No L 275, 26.09.1986, p.36 
(2) OJ No L 221, 07.08.1986, p. 43 
(3) OJ No L 
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Article 6 
Without prejudice to Council Directives 81/602/EEC(l) and 88/146/EEC(2), fresh 
poultry meat cannot be placed on the market if 
1) showing traces of residues in quantities which exceed the permitted 
tolerances; 
2) treated with ionizing or ultraviolet radiations in conditions other than 
those specified in Council Directive / /EEC(3) [on the 
approximation of the laws of Member States concerning foods and food 
ingredients treated with ionizing radiations]; 
3) treated with antibiotics, preservatives or tenderizers; 
4) originating from animals found to have one of the faults listed in 
Chapter VIII of Annex I. 
Article 7 
1. Member States shall entrust to a central service or body the task of 
collecting and using the results of the ante-mortem and post-mortem 
inspections carried out by the official veterinarian, in cases of diagnosis 
of diseases transmissible to humans. 
Where such a disease is diagnosed, the results of the specific case shall 
be communicated as soon as possible to the competent veterinary authorities 
responsible for supervision of the herd from which the animals originated. 
2. Member States shall submit to the Commission information on certain 
diseases and particularly cases where diseases transmissible to humans have 
been diagnosed. 
(1) OJ No L 222, 07.08.1981, p.32 
(2) OJ No L 70, 16.03.1988, p.16 
(3) 
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3. The Commission shall, in accordance with the procedure laid down in 
Article 16, adopt detailed rules for implementing this Article and in 
particular with regard to : 
- the regularity with which information has to be submitted to the 
Commission, 
- the type of information, 
- the diseases to which the collection of information should apply, 
- procedures for collecting and using information. 
Article 8 
1. Each Member State shall draw up a list of establishments approved by it. 
Each establishment shall have a veterinary number. The Member States shall 
send this list to the other Member States and to the Commission. 
A Member State shall not approve an establishment unless compliance with 
this Regulation is assured. The Member States shall withdraw approval if 
the conditions for approval cease to be fulfilled. 
If a check has been made in accordance with Article 9 the Member State 
concerned shall take account of the conclusions thereof. The other Member 
States and the Commission shall be informed of the withdrawal of approval. 
2. Inspection and supervision of establishments shall be carried out under the 
responsibility of the official veterinarian who may be assisted in purely 
practical tasks by staff specially trained for the purpose. The official 
veterinarian must at all times have free access to all parts of the 
establishments in order to ensure that this Regulation is being complied 
with. 
The detailed rules governing this assistance shall be determined in 
accordance with the procedure laid down in Article 16. 
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3. The production of the health mark and sealing material referred to in 
Chapter XI of Annex I must be authorized by the authorities of the Member 
State which supervise their use. 
Article 9 
Veterinary experts from the Commission may, in so far as is necessary to 
ensure uniform application of this Regulation, make on-the-spot checks; they 
may verify whether establishments are actually complying with this 
Regulation. The Commission shall inform the Member States of the results of 
the investigation. 
A Member State in whose territory a check is being carried out shall give all 
the necessary assistance to the experts in carrying out their duties. 
The general provisions for implementing this article shall be determined in 
accordance with the procedure laid down in Article 16. In accordance with the 
same procedure, a code shall be established containing the rules to be 
followed for the purpose of the checks provided for in this Article. 
Article 10 
By way of derogation from the requirements of Point A(a) of Article 3, birds 
intended for the production of "foie gras" may be stunned, bled and plucked on 
the fattening farm, provided that these operations are carried out in a 
separate room which complies with the requirements of Point 13(c) of 
Chapter I, of Annex I, and that, in accordance with Chapter XIV, of Annex I, 
the uneviscerated carcases are transported immediately to an approved cutting 
plant which is equipped with a special room as defined in Point (14)(b)(ii) of 
Chapter II of Annex I, where the carcases must be eviscerated within 24 hours. 
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Article 11 
1. The Commission, on the basis of scientific studies, shall review, in 
accordance with the procedure referred to in Article 15, the rules for ante 
and post mortem health inspection and the conditions on which partially 
eviscerated [or non-eviscerated] poultry may be placed on the market. 
2. Until the adoption of the special conditions for partially eviscerated [or 
non-eviscerated] poultry referred to in the first paragraph, the Member 
States may, within the framework of the general rules of the Treaty, 
authorise the placing on the market of such poultry. 
Article 12 
The rules laid down in Council Regulation (EEC) No (1) [concerning 
veterinary checks on intra-Community trade in view of completing the internal 
market], shall apply in particular with respect to the organization of and the 
action to be taken following the checks carried out by the country of 
destination and the safeguard measures to be applied in relation to health 
problems affecting production and distribution of fresh meat in the territory 
of the Community. 
Article 13 
The Annexes shall be amended, in particular to adapt them to advances in 
science and technology, by the Commission in accordance with the procedure 
referred to in Article 15. 
Article 14 
Until the implementation of Community rules concerning importation of poultry 
meat from third countries, Member States apply to those importations 
conditions at least equivalent to those laid down in this Regulation. 
(1) OJ No L 
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Article 15 
1. The Commission shall be assisted by the Standing Veterinary Committee, set 
up by the Council Decision of 68/351/EEC(l), hereinafter referred to as 
"the Committee". 
2. Where the procedure laid down in this Article is to be followed, the 
provisions set out below shall apply. 
3. The representative of the Commission shall submit to the Committee a draft 
of the measures to be taken. The Committee shall deliver its opinion on 
the draft within a time limit which the Chairman may lay down according to 
the urgency of the matter. The opinion shall be delivered by the majority 
laid down in Article 148(2) of the Treaty in the case of decisions which 
the Council is required to adopt on a proposal from the Commission. The 
votes of the representatives of the Member States within the Committee 
shall be weighted in the manner set out in that Article. The Chairman 
shall not vote. 
4. The Commission shall adopt the measures envisaged if they are in accordance 
with the opinion of the Committee. 
5. If the measures envisaged are not in accordance with the opinion of the 
Committee, or if no opinion is delivered, the Commission shall, without 
delay, submit to the Council a proposal relating to the measures to be 
taken. The Council shall act by a qualified majority. 
If, on the expiry of a period of three months from the date of referral to 
the Council, the Council has not acted, the proposed measures shall be 
adopted by the Commission. 
(1) OJ No L 255, 18.10.1968, p.23 
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Article 16 
Where the procedure laid down in this Article is to be used, the following 
rules shall apply. 
The representative of the Commission shall submit to the Committee referred to 
in Article 9(1) a draft of the measures to be taken. The Committee shall 
deliver its opinion on the draft within a time-limit which the Chairman may 
lay down according to the urgency of the matter, if necessary by taking a vote. 
The opinion shall be recorded in the minutes; in addition, each Member State 
shall have the right to ask to have its position recorded in the minutes. 
The Commission shall take the utmost account of the opinion delivered by the 
Committee. It shall inform the Committee of the manner in which its opinion 
has been taken into account. 
Article 17 
1. According to the procedure referred to in Article 15 derogations from the 
rules referred to in points 1 to 16 of Annex I may be granted in favour of 
establishments which have small production. 
2. When examining the derogations referred to in paragraph 1, the Commission 
shall take into account the information and the criteria referred to in 
Articles 2 and 3 of Council Decision .../.../EEC [on the granting of 
derogations from specific Community health rules on the production and 
marketing of products of animal origin]. 
3. When granting the derogations referred to in paragraph 1, the Commission 
shall establish, in accordance with procedure referred to in Article 15, 
the general and particular conditions applicable to the enforcement of each 
derogation. 
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Article 18 
The Commission, may in accordance with the procedure referred to in 
Article 16, issue recommendations containing guidelines concerning good 
manufacturing practices applicable to different stages of production and 
placing on the market. 
Article 19 
1. Directive 71/118/EEC is hereby repealed with effect from 1 January 1993. 
2. However, implementing measures adopted under Directive 71/118/EEC are valid 
in respect of the present Regulation. 
Article 20 
This Regulation shall enter into force 30 days after its publication in the 
Official Journal of the European Communities. 
It shall apply with effect from 1 January 1993. 
This Regulation shall be binding in its entirety and directly applicable in 
all Member States. 
Done at Brussels, For the Council 
(4) 
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ANNEX I 
GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS 
Establishments must have at least : 
1. in rooms where fresh meat is produced, worked on or stored : 
(a) waterproof flooring which is easy to clean and disinfect, rotproof and 
laid in such a way as to facilitate the draining of water : the water 
must be channelled towards drains fitted with gratings and traps to 
prevent odours. However, these establishments must have : 
- in the case of rooms referred to in paragraph 13(f) of Chapter 1, 
paragraph 14(a) of Chapter II and paragraph 15(a) of Chapter III, 
waterproof flooring which is easy to clean and disinfect, rotproof 
and laid in such a way as to facilitate the draining of water or, in 
the case of premises referred to in paragraph 15(a), fitted with a 
device with which water may easily be removed, 
- in the case of rooms referred to in paragraph 16(a) of Chapter III, 
waterproof and rotproof flooring; 
(b) smooth, durable, impermeable walls, with a light coloured, washable 
coating up to a height of at least two metres, and of at least three 
metres in slaughter-rooms; in chilling or refrigeration rooms and in 
stores the walls must be coated at least to storage height. Wall to 
floor junctions must be rounded or similarly finished except in the 
rooms referred to in Chapter III, paragraph 16(a). 
However, the use of wooden walls in the rooms referred to in » 
paragraph 16 of Chapter III does not constitute grounds for withdrawing 
approval provided they were built before 1 January 1983; 
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(c) doors in hard-wearing, non-corrodible material and, if of wood, with a 
smooth and impermeable covering on both 'sides; 
(d) insulation materials which are rotproof and odourless; 
(e) adequate ventilation and if necessary good extraction of steam; 
(f) adequate natural or artificial lighting which does not distort colours; 
(g) a clean and easily cleaned ceiling; failing that, a roof covering with 
an interior surface which fulfils these conditions; 
2. (a) as near as possible to the work stations, a sufficient number of 
facilities for cleaning and disinfecting hands and for cleaning tools 
with hot water. Taps must not be hand operable. For washing hands, 
these facilities must have hot and cold running water or water premixed 
to a suitable temperature, cleaning and disinfecting products and 
hygienic means of drying hands; 
(b) facilities for disinfecting tools, with hot water supplied at not less 
than 82°C; 
3. appropriate arrangements for protection against pests such as insects, 
rodents, etc.; 
4. (a) instruments and working equipment such as cutting tables, tables with 
detachable cutting surfaces, containers, conveyor belts and saws, made 
of corrosion-resistant material, not liable to taint meat and easy to 
clean and disinfect. The use of wood is forbidden except in rooms 
where the only fresh poultry meat stored is hygienically packaged fresh 
poultry meat; 
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(b) corrosion-resistant fittings and equipment meeting hygiene requirements 
for : 
- poultry meat handling, 
- storing meat containers, in such a way that neither the meat nor the 
containers come into direct contact with the floor or walls; 
(c) facilities for the hygienic handling and protecting of poultry meat 
during loading and unloading; 
(d) special watertight non-corrodible containers, with lids and fasteners 
to prevent unauthorized persons from removing things from them, for 
keeping meat not intended for human consumption, or a lockable room for 
such meat and offal if the quantities are large enough to necessitate 
this or if the meat and offal is not removed or destroyed at the end of 
each working day; where such met is removed through conduits, these 
should be so constructed and installed so as to avoid any risk of 
contamination of the fresh meat; 
5. refrigeration equipment to keep the internal temperature of the meat at the 
levels required by this Regulation. This equipment must include a system 
for draining off water of condensation without any possibility of 
contamination of the meat; 
6. a pressurized supply of potable water within the meaning of 
Directive 80/778/EEC only; however, a non-potable water supply is 
authorized in exceptional cases for steam production, fire fighting and the 
cooling of refrigeration equipment, provided that the pipes installed for 
this purpose preclude the use of this water for other purposes and present 
no risk of contamination of fresh meat. Non-potable water pipes must be 
clearly distinguished from those used for potable water; 
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7. an adequate supply of hot potable water within the meaning of 
Directive 80/778/EEC; 
8. a waste water disposal system which meets hygiene requirements; 
9. an adequately equipped lockable room for the exclusive use of the 
veterinary service; or, in the case of stores referred to in paragraph 16 
of Chapter III, suitable facilities; 
10. facilities enabling the veterinary inspections provided for in this 
Regulation to be carried out efficiently at any time; 
11. an adequate number of changing rooms with smooth, waterproof, washable 
walls and floors, wash basins, showers and flush lavatories. The latter 
must not open directly onto the work rooms. The wash basins must have hot 
and cold running water or water premixed to a suitable temperature, 
materials for cleaning and disinfecting the hands and hygienic means of 
drying hands; the wash basin taps must not be hand-operable or 
arm-operable: There must be a sufficient number of such wash basins near 
the lavatories; 
12. a place and adequate facilities for cleaning and disinfecting cages and 
means of transport. This place and these facilities are not compulsory if 
provisions exist requiring that means of transport be cleaned and 
disinfected at officially authorized facilities. 
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CHAPTER I 
SPECIAL CONDITIONS FOR THE APPROVAL OF POULTRY SLAUGHTERHOUSES 
13. Beyond the general requirements poultry slaughterhouses must have at 
least : 
(a) a room or covered space which is sufficiently large and easy to 
cleanse and disinfect, for the ante mortem inspection of poultry; 
(b) a special room or covered space which is easy to cleanse and 
disinfect, exclusively for poultry suffering from or suspected to be 
suffering from disease; 
(c) a slaughter room large enough for stunning and bleeding on the one 
hand, and plucking and any scalding on the other, to be carried out in 
separate places. Any communication between the slaughter room and the 
room or space referred to in (a) other than the narrow opening through 
which only slaughter poultry may pass must have an automatically 
closing door; 
(d) an evisceration and preparation room which is large enough for 
evisceration to be carried out in a place sufficiently far from the 
other work stations, or separated from them by a partition, so as to 
prevent contamination. Any communication between the evisceration and 
preparation room and the slaughter poultry may pass must have an 
automatically closing door; 
(e) if necessary, a dispatching room; 
(f) one or more sufficiently large chilling or refrigerating rooms; 
(g) a room or space for collecting feathers unless these are treated as 
waste. 
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CHAPTER II 
SPECIAL CONDITIONS FOR THE APPROVAL OF POULTRY CUTTING PLANTS 
14. Beyond the general requirements, poultry cutting plants must have at 
least : 
(a) chilling or refrigerating- rooms large enough for meat preservation, 
and, where packaged meat is stored in the establishment, a separate 
such room for packaged meat; 
(b) (i) a room for cutting and boning and wrapping equipped with a 
recording thermometer or recording telethermometer ; 
(ii) if evisceration is carried out there, a room for the evisceration 
of ducks and geese reared for the production of "foie gras" which 
have been stunned, bled and plucked on the fattening farm; 
(c) a room for packaging, where such operations are carried out in the 
cutting plant; unless the conditions laid down in point 62 of 
Chapter XI of Annex I to Regulation (EEC) No .../... [laying down the 
health rules for production and placing on the market of fresh meat 
and repealing Directive 64/433/EEC] are fulfilled. 
(d) a room for the storage of packaging and wrapping materials where such 
operations are carried out in the cutting plant. 
(e) cooling equipment in the rooms provided for under (e) to keep meat at 
an internal temperature of not more than + 4°C. 
- 25 -
CHAPTER III 
SPECIAL CONDITIONS FOR THE APPROVAL OF STORES 
15. In addition to the general requirements, stores in which fresh poultry 
meat is stored in accordance with the first indent of paragraph 61 of 
Chapter XIII must have at least : 
(a) sufficiently large chilling and refrigeration rooms, which are easy to 
clean and in which fresh meat can be stored at the temperatures 
provided for under the first indent of paragraph 61; 
(b) a recording thermometer or recording telethermometer in each storage 
area. 
16. In addition to the general requirements, stores in which fresh meat is 
stored in accordance with the second indent of paragraph 61 of 
Chapter XIII must have at least : 
(a) sufficiently large rooms, which are easy to clean and in which fresh 
meat can be stored at the temperatures provided for in the second 
indent of paragraph 61; 
(b) a recording thermometer or recording telethermometer in each storage 
area. 
- 26 -
CHAPTER IV 
HYGIENE OF THE STAFF. PREMISES AND EQUIPMENT IN THE ESTABLISHMENTS 
17. Absolute cleanliness shall be required of staff, premises and equipment : 
(a) staff must in particular wear clean working clothes and headgear and, 
where necessary, a neck shield. Staff engaged in slaughtering animals 
or working on or handling meat must wash and disinfect their hands 
several times during the working day and each time work is resumed. 
Persons who have been in contact with sick animals or infected meat 
must immediately afterwards carefully wash their hands and arms with 
hot water and then disinfect them. Smoking is forbidden in work rooms 
and store rooms; 
(b) no animal may enter the establishments except, in the case of 
slaughterhouses, animals for slaughter. Rodents, insects and other 
vermin must be systematically destroyed; 
(c) equipment and instruments used for working on meat shall be kept clean 
and in a good state of repair. They shall be carefully cleaned and 
disinfected several times during the working day, at the end of the 
day*s work and before being re-used when they have been soiled. 
(d) cages for delivering poultry must be made of non-corrodible material, 
to be easy to clean and disinfect. They must be cleaned and 
disinfected each time they are emptied. 
- 27 -
18. Premises, instruments and working equipment must not be used for purposes 
other than working on fresh poultry meat or rabbit or game meat in 
accordance with Regulation (EEC) No / [Game meat and rabbit 
meat]. This requirement shall not apply to transport equipment used in 
the rooms referred to in paragraph 16(a) of Chapter III when the meat is 
packaged. Meat cutting instruments must be used solely for cutting 
poultry meat. 
(a) The operator or proprietor of the establishment or his representative 
must conduct a regular check on the general hygiene of conditions of 
production in his establishment, including by microbiological controls 
in accordance with the fourth subparagraph. 
These controls should cover utensils, fittings and machinery at all 
stages of production and, if necessary, products. 
He must be in a position, upon request from the official service, to 
inform the official veterinarian or the Commission's veterinary 
experts of the nature, frequency and results of the controls conducted 
to this end, together with the name of the investigating laboratory if 
need be. 
The nature of these controls, their frequency, as well as the sampling 
methods and the methods for bacteriological examination will be 
determined in accordance with the procedure referred to in Article 15. 
(b) The official veterinarian will regularly analyze the results of the 
controls provided for in (a). He may, on the basis of this analysis, 
conduct further microbiological examinations at all stages of 
production or on the products. 
The results of these analyses will be written up in a report, the 
conclusions and recommendations of which will be notified to the 
operator, who will rectify the shortcomings noted with a view to 
improving hygiene. 
- 28 -
19. Poultry meat and containers thereof must not come into direct contact with 
the floor. Feathers and slaughter by-products must be taken away 
immediately from the slaughterfloor. 
20. Potable water must be used for all purposes; however, non-potable water 
may be used in exceptional cases for steam production provided that the 
pipes installed for this purpose preclude the use of this water for other 
purposes and present no danger of contamination of fresh poultry meat. In 
addition, non-potable water may be used in exceptional cases for cooling 
refrigeration equipment. Non-potable water pipes must be clearly 
distinguished from pipes used for potable water. 
21. The spreading of sawdust or any other similar substance on the floor of 
the workrooms and fresh meat storage rooms is prohibited. 
22. Detergents, disinfectants and similar substances must be used in such a 
way that instruments, working equipment and fresh poultry meat are not 
adversely affected. Their use must be followed by thorough rinsing of 
such instruments and working equipment with potable water. 
23. Persons likely to contaminate meat are prohibited from working on it and 
handling it. 
24. Any person employed to work with or handle fresh meat shall be required to 
show, by a medical certificate, that there is no impediment to such 
employment. The medical certificate shall be renewed every year unless 
another staff medical check-up scheme offering equivalent guarantees is 
recognized in accordance with the procedure laid down in Article 15. 
- 29 -
CHAPTER V 
"ANTE MORTEM" HEALTH INSPECTION 
25. Poultry for slaughter must undergo ante mortem inspection within 24 hours 
of arrival at the slaughterhouse. The inspection must be repeated 
immediately before slaughter if more than 24 hours have elapsed since ante 
mortem inspection. 
The identity of the poultry must be proved on arrival in the 
slaughterhouse. 
The operator of the slaughterhouse or his agent must facilitate operations 
for performing ante mortem health inspections and in particular any 
handling which is considered necessary. 
However, in the case of ducks and geese reared for the production of "foie 
gras" and stunned, bled and plucked on the fattening farm, the ante mortem 
inspection may be carried out in the last week of fattening. 
26. Ante mortem inspection may be restricted to detecting injuries received in 
transport if the poultry has been inspected at the farm of origin within 
the last 24 hours and found to be healthy. If the ante mortem inspection 
at the farm of origin and at the slaughterhouse is not carried out by the 
same official veterinarian, a health attestation stating the particulars 
required under Annex III must accompany the animals. 
In the case of ducks and geese reared for the production of "foie gras" 
and stunned, bled and plucked on the fattening farm, the attestation 
referred to in Annex IV must accompany the uneviscerated carcases on 
arrival at the cutting plant equipped with the separate room for 
evisceration. 
- 30 
27. (a) the ante mortem inspection must be carried out under suitable lighting; 
(b) the official veterinarian shall, in respect of animals delivered to 
slaughterhouse check on compliance with Community rules on animal 
welfare. 
28. The inspection must determine : 
(a) whether the poultry is suffering from a disease which can be 
transmitted to humans or animals, whether it shows symptoms or whether 
its general condition is such as to indicate that the disease may 
occur; 
(b) whether it shows symptoms of a disease or of a disorder affecting its 
general condition which may make the meat unfit for human consumption. 
29. Poultry suffering from fowl plague, Newcastle disease, rabies, 
salmonellosis, cholera or ornithosis shall be declared unfit for human 
consumption. 
30. Animals may not be slaughtered for human consumption as fresh meat where 
it is established : 
- from the presence of sick poultry in the slaughterhouse, 
- from health information relating to their origin, 
that they have been in contact with birds suffering from fowl plague, 
Newcastle disease, rabies, salmonellosis, cholera or ornithosis in such 
circumstances that the disease might have been transmitted to them. 
31. The poultry referred to in Nos. 28, 29 or 30 must be slaughtered 
separately and after slaughter of all other poultry. 
- 31 -
CHAPTER VI 
SLAUGHTER AND HYGIENE REQUIREMENTS 
32. Poultry brought into slaughter premises must be slaughtered immediately 
after stunning. However, stunning may be omitted if it is forbidden by a 
religious rite. 
33. Bleeding must be completed and carried out in such a way that the blood 
cannot cause contamination outside the place of slaughter. 
34. Slaughtered poultry must be plucked immediately and completely. 
35. Evisceration must be carried out immediately. The carcase must be opened 
in such a way that the cavities and all the viscera can be inspected. For 
this purpose the liver, spleen and digestive tract must be removed from 
the carcase in such a way that it is not contaminated and that the natural 
connections of those viscera remain until the inspection. 
However, ducks and geese reared and slughtered for the production of "foie 
gras" may be eviscerated within 24 hours, provided that uneviscerated 
carcases are as soon as possible reduced to and then kept at the 
temperature laid down in Chapter XII, point 61, first indent and 
transported in accordance with the rules of hygiene. 
36. After inspection the viscera which have been removed must be separated-
immediately from the carcase, and the parts unfit for human consumption 
removed at once. 
Viscera or parts of viscera remaining in the carcase must, with the 
exception of the kidneys, be removed entirely, if possible under 
satisfactory hygiene conditions. 
- 32 -
37. It is forbidden to inflate poultrymeat, cleanse it with cloth or fill the 
carcase wth anything other than edible offal from poultry slaughtered in 
the slaughterhouse. 
38. It is forbidden to cut the carcase or remove or treat the poultrymeat 
before the inspection has been completed. The official veterinarian may 
prescribe any other handling required by the inspection. 
39. Detained meat declared unfit for human consumption in accordance with 
No.48 or not allowed for human consumption in accordance with No.49, 
feathers and waste must be removed as soon as possible to the rooms, 
spaces or containers provided for in No.4(d) and must be so handled that 
contamination is kept to a minimum. 
40. After inspection and evisceration fresh poultrymeat must be cleaned 
immediately and chilled in accordance with the hygiene requirements. 
41. Carcases to be subjected to an immersion chilling process in accordance 
with the process described in 42 must, immediately after evisceration, be 
thoroughly washed by spraying and immersed without delay. The spraying 
must be carried out by means of equipment which washes both the internal 
and external surfaces of the carcases efficiently. 
For carcases weighing : 
- not more than 2.5kg, at least 1.5 litres of water must be used per 
carcase, 
- between 2.5kg and 5kg, at least 2.5 litres of water must be used per 
carcase, 
- 5kg or more, at least 3.5 litres of water must be used per carcase. 
- 33 -
42. The immersion chilling process shall meet the following requirements : 
(a) the carcases must pass through one or more tanks of water or of ice 
and water, the contents of which are continuously renewed. Only the 
system whereby the carcases are constantly propelled by mechanical 
means through a counterflow of water is acceptable; 
(b) the temperature of the water in the tank or tanks measured at the 
points of entry and exit of the carcases must not be more than +16°C 
and +4°C respectively; 
(c) it must be carried out in such a way that the temperature specified in 
Chapter XII is reached in the shortest possible time; 
(d) the minimum flow of water throughout the whole chilling process 
referred to in paragraph (a) must be : 
- 2.5 litres per carcase weighing 2.5kg or less, 
- 4 litres per carcase weighing between 2.5kg and 5kg, 
- 6 litres per carcase weighing 5kg or more. 
If there are several tanks, the inflow of fresh water and the outflow 
of used water in each tank must be regulated in such a way as to 
progressively decrease in the direction of movement of the carcases, 
the fresh water being divided between the tanks in such a way that the 
flow of water through the last tank is not less than : 
- 1 litre per carcase weighing 2.5kg or less, 
- 1.5 litres per carcase weighing between 2.5kg and 5kg, 
- 2 litres per carcase weighing 5kg or more. 
The water used for first filling the tanks must not be included in the 
calculation of these quantities; 
- 34 -
(e) the carcases must not remain in the first part of the apparatus or the 
first tank for more than half an hour or in the rest of the apparatus 
or the other tank(s) for longer than strictly necessary. 
All necessary precautions must be taken to ensure that, in the event 
of interruptions of the process, the transit time laid down in the 
first subparagraph is complied with. 
Whenever the equipment stops, the official veterinarian must satisfy 
himself that prior to the re-setting in motion the carcases still 
conform to the requirements of the Regulation and are fit for human 
consumption or, if such is not the case, ensure that they are 
transported as soon as possible to the premises provided for in point 
4(d); 
(f) each piece of equipment must be entirely emptied, cleaned and 
disinfected whenever this is necessary at the end of the period of 
work and at least once a day; 
(g) it must be provided with calibrated control equipment to permit 
adequate and continued supervision of the measuring and recording of : 
- the water consumption during spray-washing before immersion, 
- the temperature of the water in the tank or tanks at the points of 
entrance and exit of the carcases, 
- the water consumption during immersion, 
- the number of carcases in each of the weight-ranges listed in (d) 
above and in point 41; 
(h) the results of the various checks carried out by the producer must be 
kept and submitted on request to the official veterinarian; 
- 35 -
(i) the correct functioning of the chilling plant and its effect on the 
hygiene level shall be evaluated - pending adoption, in accordance 
with Article 15, of Community microbiological methods - by scientific 
microbiological methods recognized by the Member States, the 
contamination of the carcases with total and enterobacteriacea 
bacteria being compared before and after immersion. Such comparison 
must be carried out when the plant is first brought into use and after 
that periodically and in any case each time any alterations are made 
to the plant. The functioning of the various parts must be regulated 
so as to ensure a satisfactory standard of hygiene. 
CHAPTER VII 
"POST MORTEM** HEALTH INSPECTION 
43. All parts of the animal must be inspected immediately after slaughter. 
44. The post mortem inspection must be carried out under suitable lighting. 
45. The post mortem inspection must include : 
(a) visual inspection of the slaughtered animal; 
(b) where necessary, palpation and incision of the slaughtered animal; 
(c) investigation of anomalies in consistency, colour, smell and, where 
appropriate, taste. 
46. Where a disease is suspected on the basis of the ante mortem and post 
mortem health inspection the official veterinarian shall request the 
necessary laboratory tests in order to make a diagnosis and in order to 
detect residues of substances with pharmological action likely to be given 
in the pathological condition observed. 
- 36 -
47. The obligation to perform the research of residues of substances with 
pharmacological action referred to in point 46 shall not apply to poultry 
from farms under official veterinary control where the control of those 
residues is performed on the farm. 
CHAPTER VIII 
DECISION OF THE OFFICIAL VETERINARIAN AT THE "PORT MORTEM** INSPECTION 
48. (1) Poultry shall be declared totally unfit for human consumption where 
the post mortem inspection reveals the following : 
- death resulting from a cause other than slaughter, 
- general contamination, 
- major lesions and ecchymosis, 
- abnormal smell, colour, taste, 
- putrefaction, 
- abnormal consistency 
- cachexia, 
- oedema, 
- ascites, 
- jaundice, 
- infectious disease, 
- aspergillosis, 
- toxoplasmosis, 
- extensive subcutaneous or muscular parasitism, 
- malignant or multiple tumours, 
- leucosis, 
- poisoning. 
(2) Parts of a slaughtered animal which show localized lesions or 
contaminations not affecting the health of the rest of the meat shall 
be declared unfit for human consumption. 
- 37 -
49. The head separated from the carcase with the exception of the tongue, and 
the following viscera, are excluded from use for human consumption : 
trachea, lungs separated from the carcase in accordance with No.36, 
oesophagus, crop, intestine and gall bladder. 
CHAPTER IX 
PROVISIONS CONCERNING MEAT INTENDED FOR CUTTING 
50. The carcase shall be cut up into parts and boned only in cutting rooms. 
51. The owner of the plant or his agent shall facilitate operations for 
supervising the plant, in particular any handling which is considered 
necessary, and shall place the necessary facilities at the disposal of the 
supervisory service; in particular, he must be able on request to 
indicate to the official veterinarian responsible for supervision the 
origin of meat brought into his establishment. 
52. Meat which does not fulfil the conditions of Article 3(l)B(l)(b) may be 
placed in approved cutting rooms 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. 
- 38 -
53. Fresh meat intended for cutting must, as soon as it is brought in, be 
placed in the cutting room and, until used, in the room provided for in 
No. 14(a); the meat must be maintained at a constant internal temperature 
of not more than +4°C. 
However, notwithstanding No.40, meat may be transported directly from the 
slaughter room to the cutting room. 
In such cases the slaughter room and the cutting room must be sufficiently 
near to each other and located in the same group or buildings, since the 
meat to be cut must be transferred in one operation from one room to the 
other by means of an extension of the mechanical handling system from the 
slaughter room, and cutting must be carried out immediately. As soon as 
the prescribed cutting and packaging are completed, the meat must be 
transported to the chilling room provided for in No. 14(a). 
54. Meat must be brought into the rooms referred to in No. 14(b) as required. 
As soon as the prescribed cutting and packaging are completed, the meat 
must be transported to the chilling room provided for in No. 14(a). 
55. Except in the case of meat cut while warm, cutting may take place only if 
the meat has reached a temperature not exceeding +4°C. 
56. Cleaning of fresh meat by wiping with a cloth is prohibited. 
CHAPTER X 
HEALTH CONTROL OF CUT MEAT AND STORED MEAT 
57. Approved cutting rooms and approved cold stores shall be subject to 
supervision by an official veterinarian. 
- 39 
58. Supervision by the official veterinarian must include the following tasks 
- supervision of the entry and exit of fresh meat, 
- health inspection of fresh meat held in the establishments, 
- health inspection of fresh meat prior to cutting and when it leaves the 
establishments referred to in point 57. 
- supervision of the cleanliness of the premises, facilities and 
instruments provided for in Chapter IV, and of staff hygiene, including 
their clothing, 
- all sampling necessary for laboratory tests, for example those to detect 
the presence of harmful germs, additives or other unauthorized chemical 
substances. The results of such tests must be recorded in a register. 
- any other supervision which the veterinarian considers necessary for 
ensuring compliance with this Regulation. 
CHAPTER XI 
HEALTH MARKING 
59. The health marking must be made under the responsibility of the official 
veterinarian, who shall keep and maintain for that purpose : 
(a) instruments for making the health marking on meat, to be handed over 
to the assistant staff only at the actual time of marking and for the 
length of time necessary for this purpose; 
(b) labels and wrappers where these already bear one of the marks provided 
for in No. 60 and the seals referred to in No. 60. These labels, 
wrappers and seals shall be handed over in the required number of the 
assistant staff at the time when they must be used. 
- 40 -
60. (1) The health marking shall consist of the following : 
(a) - on the upper part, the initial letter or letters in capitals of 
the name of the country of dispatch : 
B - DK - D - EL - ESP - F - IRL - I - L - NL - P - UK, 
- in the centre, the veterinary approval number of the 
slaughterhouse or, where appropriate, the cutting premises, 
- on the lower part, one of the following sets of initials : CEE, 
EEG, EWG, E0F, EEC or EOK. 
The letters and figures must be 0.2 cm high; 
(b) an oval 6.5 x 4.5 cm containing the information listed in (a); 
the letters must be 0.8 cm high and the figures 1.1 cm high. 
(2) The material used for marking must meet all hygiene requirements and 
the information referred to in paragraph 1 shall appear on it in 
perfectly legible form. 
(3) (a) The health marking referred to in paragraph 1(a) must be made : 
- on or visibly beneath wrappers or other packaging of 
individually packed carcases, 
- on non-individually packed carcases by apposition of a seal or 
any other mark approved in accordance with the procedure laid 
down in Article 15, 
- on or visibly beneath wrappers or other packaging of parts of 
carcases or offal packed in small quantities; 
(b) The health marking referred to in paragraph Kb) must be made on 
large packages containing carcases, parts of carcases or offal 
marked in accordance with subparagraph (a). 
- 41 -
(4) Where a health marking appears on the wrapper or packaging in 
accordance with paragraph 3, 
- it must be applied in such a way that it is destroyed when the 
wrapper or packaging is opened, or 
- the wrapper or packaging must be sealed in such a way that it cannot 
be re-used after opening. 
CHAPTER XII 
STORAGE 
61. - after the chilling provided for in No. 40, fresh poultrymeat must be 
kept at a temperature which may not at any time exceed +4°C; 
- frozen poultrymeat must be kept at a temperature which may not at any 
time exceed -12°C. 
CHAPTER XIII 
WRAPPING AND PACKAGING OF FRESH POULTRY MEAT 
62. (a) Without prejudice to Council Directive 89/109/EEC of 21.12.1988 on the 
approximation of the laws of the Member States relating to materials 
and articles intended to come in contact with foodstuffs (1), wrapping 
and packaging (for example, packing cases or paperboard boxes) must 
meet all hygiene requirements and must be strong enough to protect the 
meat adequately during transport and handling; 
(b) Wrapping and packaging must not be re-used for meat unless it is made 
of non-corrodible material which is easy to cleanse and has first been 
cleansed and disinfected. 
(1) OJ No L 40, 11.02.1989, p. 38 
- 42 -
63. When fresh poultrymeat is wrapped which is in direct contact with it, this 
must be done in accordance with hygiene requirements. 
Such wrapping must be transparent and colourless and meet the requirements 
of No. 62(a); they may not be re-used for packing meat. 
Parts of poultry or offal separated from the carcase must always be 
wrapped in a firmly sealed protective cover satisfying the above criteria. 
64. However, when wrapping fulfils all the protective conditions of packaging 
it need not be transparent and colourless and placing in a second 
container is not necessary provided the other conditions of paragraph 62 
are fulfilled. 
CHAPTER XIV 
TRANSPORT 
65. Fresh poultrymeat must be transported in vehicles or containers designed 
and equipped in such manner that the temperature specified in Chapter XII 
is maintained throughout transportation. 
66. The means of transport for fresh poultrymeat may not be used for conveying 
live animals or any product which may be detrimental to or contaminate the 
meat. 
67. Fresh poultrymeat may be transported at the same time as substances likely 
to affect it or give it a smell only if appropriate precautions are taken. 
68. Fresh meat may not be transported in vehicles or containers which are not 
clean and disinfected. 
69. The official veterinarian shall ensure before loading that transport 
vehicles or containers and loading conditions meet the hygiene 
requirements of this Chapter. 
- 43 -
ANNEX II 
REQUIREMENTS RELATING TO ASSISTANTS 
1. Only candidates who prove that they have followed a theoretical course, 
including laboratory demonstrations, authorized by the competent 
authorities of the Member States on the subjects referred to at point 3(a) 
for at least 400 hours and have had practical training under the 
supervision of an official veterinarian for a period of at least 200 hours 
shall be eligible for the test referred to in Article 4 paragraph 2. 
The practical training takes place in poultry slaughterhouses, poultry meat 
cutting plants, stores and inspection posts for fresh poultry meat. 
2. However, auxiliaries fulfilling the requirements of Annex II to Regulation 
(EEC) No .../... [laying down the health rules for production and placing 
on the market of fresh meat and repealing Directive 64/433/EEC] can follow 
a training course where the theoretical part is reduced to 200 hours. 
3. The test referred to in Article 4 paragraph 2 shall consist of a 
theoretical part and a practical part and shall cover the following 
subjects : 
(a) theoretical part : 
- basic knowledge of anatomy and physiology of poultry; 
- basic knowledge of pathology of poultry; 
- basic knowledge of anatomical pathology of poultry; 
- basic knowledge of hygiene and in particular industrial hygiene, 
poultry slaughter, cutting and storage hygiene and hygiene of work; 
- knowledge of methods and procedure for the slaughter, inspection, 
preparation, packaging and transport of fresh poultry meat; 
- knowledge of the laws, regulations and administrative provisions 
relating to the carrying out of their work; 
- sampling procedures. 
- 44 -
(b) practical part : 
- inspection and assessment of slaughter poultry; 
- inspection and assessment of slaughtered poultry; 
- determination of animal species through examination of typical parts 
of the animal; 
- determination of a number of parts of slaughtered poultry in which 
changes have occurred and comments thereon; 
- experience of production line post-mortem inspection; 
- experience in the field of hygiene control; 
- experience in sampling practices. 
- 45 -
ANNEX III 
MODEL 
HEALTH ATTESTATION 
for poultry transported from the holding to the slaughterhouse 
Competent service No (1) 
I. Identification of animals 
Animal species 
Number of animals .. 
Identification mark 
II. Origin of animals 
Address of holding of origin 
III. Destination of animals 
The animals will be transported to the following slaughterhouse 
by the following means of transport : 
IV. Attestation 
I, the undersigned, official veterinarian, attest that the animals 
described above were examined ante mortem on the above-mentioned holding 
at : on 
and found to be healthy. 
Done at on 
(Signature of official veterinarian) 
(1) Optional 
- 46 -
ANNEX IV 
MODEL 
HEALTH ATTESTATION 
for the carcases of ducks and geese reared for the production 
of "foie gras", stunned, bled and plucked on the fattening farm 
and transported to a cutting plant which is equipped with a 
separate room for evisceration 
Competent service No (1) 
I. Identification of uneviscerated carcases 
Species 
Number of uneviscerated carcases 
II. Origin of uneviscerated carcases 
Address of fattening farm : .... 
III. Destination of uneviscerated carcases 
The eneviscerated carcases will be transported to the following cutting 
plant : 
by the following means of transport : 
IV. Attestation 
I, the undersigned, official veterinarian, attest that the uneviscerated 
carcases described above are of birds which were examined ante mortem on 
the above-mentioned fattening farm 
at (time) ..., 
on ( date ) , 
and found to be healthy. 
Done at on 
(Signature of official veterinarian) 
(1) Optional 
- 47 -
FINANCIAL STATEMENT concerning : 
Draft proposal for a Council Regulation laying down the health rules for production 
and placing on the market of poultry meat and repealing Directive 71/118/EEC 
1. BUDGET HEADING: 
III B Item: 
382 (1) Title: 
Inspection in Agriculture 
2. LEGAL BASIS: Article 43 of the Treaty 
3. CLASSIFICATION: Non-compulsory expenditure 
4. PURPOSE/DESCRIPTION OF THE MEASURE: 
Verification of the application of the Regulation (Art. 15 and 20) 
~5~. METHOD OF CALCULATION: 
5.1.Form of expenditure: Mission expenses 
5.2.Community contribution: 100 % 
5.3.Calculation: 
200 mission days per year at ECU 170 per day (currant cost of inspection) 
ECU 34.000 per year 
T. FINANCIAL IMPLICATION AS REGARDS OPERATING APPROPRIATIONS 
6.1.Schedule of appropriations (tn ECU): 
Year 
1991 0,034 
1992 0,034 
1993 0,034 
1994 0,034 
1995 0,034 
following years 
Total 0.170 
6.2.Financing during current year: NIL 
7. OBSERVATIONS: 
(1) When the preliminary draft budget is prepared, an examination will be made to 
see where this category of expenditure is to be charged in the budget. 
This proposal also calls for 2 additional A7/6 posts. 
Staff requirements set. out above must be met by redeployment within the Commission 
or by the budget procedure for the year concerned. 
Task Force PME _ 4g _ 
COMPETITIVENESS AND EMPLOYMENT IMPACT STATEMENT 
I. What Is the main reason for Introducing the measure? 
To have a uniform level of healthy and hygienic guarantees for fresh 
poultry meat produced In the Community In order to allow the free 
trade between Member States. 
II. Features of the businesses In question. In particular: 
a) Are they many SMEs? 
Yes 
b) Are they concentrated In regions which are: 
1. eligible for regional aid In the Member States? 
No 
I I . elIglb le under the ERDF? 
No 
III. What direct obligations does this measure Impose on businesses? 
Respect hygiene rules and In particular control measures established 
at Community level. 
IV. What Indirect obligations are local authorities likely to Impose on 
bus inesses? 
Being this text a regulation, all the requirements are Imposed 
directly at Community level. 
V. Are there any special measures In respect of SMEs? Please specify. 
Yes, In relation to farm gate sale and small business. Other 
derogations can be granted under the proposed Council Decision .../... 
on the granting of derogations from specific Community health rules on 
the production and marketing of products of animal origin. 
VI. What Is the likely effect on: 
a) the competitiveness of businesses? 
Positive 
b) employment? 
Positive 
VII. Have both sides of Industry been consulted? Please Indicate their 
op In Ions 
Yes. Favourable. 


ISSN 0254-1475 
COM(89) 668 final 
DOCUMENTS 
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