CELEX: 51990PC0668(02)
Language: en
Date: 1991-01-09
Title: PROPOSAL FOR A COUNCIL REGULATION ( EEC ) AMENDING REGULATION ( EEC ) NO 1521/76 ON IMPORTS OF OLIVE OIL ORIGINATING IN MOROCCO

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)
 ---pagebreak---                                        - 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.
 ---pagebreak---                                        - 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;
 ---pagebreak---                                       - 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
 ---pagebreak---                                       - 5 -
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.
 ---pagebreak---                                        - 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;
 ---pagebreak---                                        - 7 -
(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;
 ---pagebreak---                                       - 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
 ---pagebreak---                                        - 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
                                                   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).
 ---pagebreak---                                         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.
 ---pagebreak---                                      - 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
 ---pagebreak---                                      - 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)
 ---pagebreak---                                       - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                         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
 ---pagebreak---                                       - 16 -
                                    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
 ---pagebreak---                                      - 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.
 ---pagebreak---                                          - 18 -
                                       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)
 ---pagebreak---                                      - 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;
 ---pagebreak---                                      - 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;
 ---pagebreak---                                         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;
 ---pagebreak---                                       - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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;
 ---pagebreak---                                  - 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;
 ---pagebreak---                                       - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                       - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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).
 ---pagebreak---                                      - 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
 ---pagebreak---                                      - 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.
 ---pagebreak---                                      - 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.
 ---pagebreak---                                   - 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.
 ---pagebreak---                                        - 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
 ---pagebreak---                                       - 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
 ---pagebreak---                                            - 47 -
F I N A N C I A L    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:                Item:                    Title:
    III B                          382 (1)                  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.
 ---pagebreak---                                   _ 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.
 ---pagebreak---  ---pagebreak---  ---pagebreak---                                                                      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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