CELEX: 51984PC0337(03)
Language: en
Date: 1984-06-22
Title: PROPOSAL FOR A COUNCIL DIRECTIVE AMENDING DIRECTIVE 77/99/EEC ON HEALTH PROBLEMS AFFECTING INTRA-COMMUNITY TRADE IN MEAT PRODUCTS

7.7.84                           Official Journal of the European Communities                                 No C 179/9
               (c) Before commencing employment, persons engaged to work on or handle fresh poul-
                   trymeat must give an undertaking that they will inform the health authorities
                   immediately of any change in their state of health which might indicate the presence of
                   a contagious disease, and in particular where gastro-intestinal or respiratory symptoms
                   or signs arise and in the case of skin infections.
                   The employer shall supply to the health authorities any information in his possession
                   concerning the health of his staff, particularly where the abovementioned symptoms or
                   signs are involved.
               (d) Any person who works on or handles fresh poultrymeat must receive appropriate
                   training designed to impart a sense of responsibility in the matter of food hygiene and to
                   inculcate the rules of personal hygiene.'
       Proposal for a Council Directive amending Directive 77/99/EEC on health problems
                              affecting intra-Community trade in meat products
                                                COM(84) 337 final
                        (Submitted by the Commission to the Council on 26 June 1984)
                                                   (84/C 179/09)
       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 experience has shown the need to simplify the provisions of Chapter II (16) of
       Annex A to Council Directive 77/99/EEC (*), as last amended by Directive . . . ,
       Whereas Chapter II (17) of Annex A to Directive 77/99/EEC lays down that a medical
       certificate must be required from every person working on fresh meat or meat products
       and that the certificate must be renewed annually;
       Whereas current medical knowledge indicates that the compulsory annual medical certi-
       ficate should be replaced by arrangements offering the consumer better guarantees
       against the risk of contamination by certain diseases which may be transmitted from one
       human being to another via meat or meat products,
       0) OJ No L 26, 31. 1. 1977, p. 85.
 ---pagebreak--- No C 179/10                            Official Journal of the European Communities                                7.7. 84
           HAS ADOPTED THIS DIRECTIVE:
                                                            Article 1
           Directive 77/99/EEC is hereby amended as follows:
            1. The second paragraph of Article 22 is deleted.
           2. Annex A is amended as set out in the Annex hereto.
                                                            Article 2
           The Member States shall bring into force the laws, regulations and administrative
           provisions necessary to comply with this Directive not later than 1 January 1986. They
           shall forthwith inform the Commission thereof.
                                                            Article 3
           This Directive is addressed to the Member States.
                                                            ANNEX
           1. Chapter II (16) is replaced by the following:
               '16. Any person who is a possible source of contamination shall be prohibited from working on
                    or handling poultrymeat.'
           2. Chapter II (17) is replaced by the following:
              '17. (a) A medical certificate must be required from any person working on or handling fresh
                        meat or meat products. It must attest that there is no impediment to such employment.
                        It must be renewed each time the official veterinarian so requests. It must be kept at the
                        disposal of the latter.
                        The certificate shall be issued only after the fullest possible review of medical
                        antecedents, a medical examination and, if necessary, additional examinations, in
                        particular laboratory tests.
                    (b) Staff who work on or handle fresh meat or meat products shall, for the duration of their
                        employment, be subject to the supervision of the health authorities responsible for
                        monitoring and combating contagious diseases. Where epidemiological or clinical
                        reasons so require, the health authorities shall ensure that any person who may transmit
                        a contagious disease to fresh meat or meat products cannot work on or handle fresh
                        meat or meat products.
                    (c) Before commencing employment, persons engaged to work on or handle fresh meat or
                        meat products must give an undertaking that they will inform the health authorities
                        immediately of any change in their state of health which might indicate the presence of
                        a contagious disease, and in particular where gastro-intestinal or respiratory symptoms
                        or signs arise and in the case of skin infections.
                        The employer shall supply to the health authorities any information in his possession
                        concerning the health of his staff, particularly where the abovementioned symptoms or
                        signs are involved.
                    (d) Any person who works on or handles fresh meat or meat products must receive appro-
                        priate training designed to impart a sense of responsibility in the matter of food hygiene
                        and to inculcate the rules of personal hygiene.'