PROPOSAL FOR A COUNCIL REGULATION ( EEC ) AMENDING REGULATION ( EEC ) NO 1521/76 ON IMPORTS OF OLIVE OIL ORIGINATING IN MOROCCO
Date: 1991-01-09
Institutions: European Commission
Subjects: Morocco, olive oil

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^ C O H W W* filial. 

- 3 -

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; 

- 4 -

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 

HAS ADOPTED THIS REGULATION : 

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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. 

- 6 -

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; 

- 8 -

(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 

- 9 -

(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 

accordance with Article 8; 

4 

(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). 

10 -

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. 

- 11 -

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 

- 12 -

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) 

- 13 -

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. 

- 14 -

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. 

15 -

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 

- 17 -

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) 

- 19 -

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; 

- 20 -

(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; 

21 -

(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; 

- 22 -

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. 

- 23 -

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. 

- 24 -

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 K b) 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 : 
and found to be healthy. 

on 

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 

(1) Optional 

(Signature of official veterinarian) 

-  47  -

F I N A N C I AL 

S T A T E M E NT 

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 
1992 
1993 
1994 
1995 
following years 

Total 

0,034 
0,034 
0,034 
0,034 
0,034 

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. 

_ 4g _ 

Task  Force  PME 

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 

EN 

03 05 

Catalogue number : CB-CO-90-056-EN-C 

ISBN 92-77-57288-4 

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