CELEX: 51978PC0418
Language: en
Date: 1978-11-07
Title: Proposal for a COUNCIL REGULATION on health problems affecting intra-Community trade in fresh-meat and fresh poultrymeat which has been minced, ground or similarly chopped with or without the addition of other foodstuffs, additives and condiments (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (78) 418
Vol. 1978/0161
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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                              COM(78)418 final
                                              Brussels ,  7 november 1978
                               Proposal for a
                             COUNCIL REGULATION
            on health problems affecting intra-Community trade
            in fresh-meat and fresh poultrymeat which has been
            minced , ground or similarly chopped with or without
            the addition of other foodstuffs , additives and
            condiments
            ( submitted to the Council by the Commission )
C0M(78 ) 418 final
 ---pagebreak---                        COMMUNICATION FROM THE COMMISSION TO THE              COUNCIL    . .
        Sub j ect : Draft of a Council Regulation on health problems affecting
     -                 intra-Community trade in fresh-meat and fresh poultrymeat
                       which has been minced , ground or similarly divided , with or                     V
                       without addition of other foodstuffs > additives and condiments .
                       On adoption of the. Council directive of 21st December 1976
                       on health problems affecting intra-Community trade in meat
                                            *     (1 )
                     . products ( 77 / 99 / EEC )      . the- 'Commission undertook in , Article 9 ^
                       thereof to submit a proposal to the Council on provisions                     '
                 ,     applying to fresh-meat which has been minced , ground or
                       similarly broken down into small pieces with the addition of.
                       other foodstuffs and condiments .            A similar commitment exists
                       in the Council directive of 15th February 1971 on health
                   .   problems affecting trade in fresh poultrymeat ( 71 / 118 / EEC as
                                  (2)
         N             modified )      in Article 15a thereof . In addition Council '
                       Directive of 26th June 1964 on health problems affecting intra-
                       Community trade in fresh meat ( 64 / 433 / EEC as modified )                 by
                       Article 6 ( 2 ) point I.A.a . enabled Member States to retain
                       certain provisions as regards fresh-meat in cuts weighing less
                       than 3 Kg , in particular minced meat * and meat cut up in a similar
                       manner , excepting whole fillets of beef and whole shoulders of , .
                       pork on the bone .
                       In respect of other cuts of fresh meat weighing less than 3 kg , '
                       prepacked cuts of fresh meat intended for direct sale to the
                       final consumer and offals separated from the carcase_.it is the
                        intention of the Commission to submit a seoarate proposal
                       modifying the directive concerned as soon as possible .                    .
              •v        Fresh meat and fresh poultry meat which has been minced , ground
                       or similarly divided , with or without addition of other foodstuff
                       or condiments present particular technical and health problems
                       which are nevertheless common to the products concerned .                    The
                        Commission accordingly proposes that the* minced products are
                       treated together in a horizontal fashion . .                 •       ■
(1 )                                                      . -   -          .                            '
    AJ No L 26 , 31.1.77 , p. 85                                    -                         '   "
J^:0J No L 55 , 8.3.1971 , p. 23
      nj No L 189 , 20.8.1975 , p. 1                                                  "         ,
 ---pagebreak---                                            Proposai for a
                                     COUNCIL REGULATION
                                        of
                   on health problems affecting intra-Community
                   trade in fresh-meat and fresh poultry meat
                   which has been minced, ground or similarly
                   chopped with or without the addition of other
                   foodstuffs , additives and condiments . ,
                                                                    %
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 ,         -
Whereas , since the establishment of the common organization of the markets , ,
fresh meat and fresh" poultry-meat which has been minced , ground or similarly
chopped with or without the addition of other foodstuffs , additives and condiments
may move freely within the Community; whereas , however , intra-Community trade in
these products is curbed by the existence of different health requirements in ,
this sector in the various Member States ; whereas , in order to remove such
disparities , it is necessary to substitute common provisions for these national
requirements ;
Whereas , in order to guarantee the quality of the products in question from the
health point of view , it is necessary to use , in their manufacture only .that
fresh meat obtained in accordance with the Community standards laid down in
                                         v                ■  _ •                  r
Council Directive 64 / 433 / EEC of 26 June 1964 on health problems affecting
intra-Community trade in fresh meat ^^, as last amended by Directive 75/379 /EEC^' in
Council Directive 71 / 118 / EEC of 15 February 1971 on health problems affecting
trade in fresh poultrymeat ^ , as last amended by Directive 78/50 / EEC, and in
Council Directive 72 / 462 / E EC of 12 December 1972 on health and veterinary
inspection problems upon importation of bovine animals and swine and fresh
meat from third countries ^, as last amended by Directive 77/98/ EEC ;
; ? : OJ No 121 , 29.7.1964 , p . 2012 / 64
j^OJ No L 172 , 3.7.1975 , p . 17
  J OJNo L 55 , 8.3.1971 , p . 23
 . -. OJ No L 15 , 19.1 . 1978 , p . 28
 SJsOJ No L 302 , 31.12.1972 , p . 28
 VO ; 0J No L 26 , 31.1.1977 , p . 81
 ---pagebreak--- Whereas the products in question must be manufactured , stored and transported
in conditions offering every guarantee as regards health ;     whereas the ne'ed for
manufacturing and processing establishments to obtain approval is likely to
facilitate supervision of compliance with these conditions ;     whereas provision
should be made for a procedure intended to settle any disputes which may arise
between Member States as to the justification of the approval of a -manufacturing
establishment ;
Whereas , moreover , Community control arrangements should be introduced to
ensure that the standards laid down in this Regulation are applied uniformly
in all Member States ;    whereas provision should be made for the procedure for
such controls to be determined according to a Community procedure within the
Standing Veterinary Committee set up by Council Decision 68 / 361 / EEC of 15 October
  1968(7 );
Whereas in certain fields presenting special problems      the provisions in Member
States cannot be approximated until a more thorough study has been made .
Whereas , as regards intra-Communi ty trade , the issue of a healthy certificate
drafted by an official veterinarian is considered to be the best way of assuring
the competent authorities of the country of destination that a consignment of
comminuted meat complies with thi s Regulation ; whereas this certificate must
accompany the consignment of these products to the place of destination ;
             '                           '           '            /             -
 Whereas    Member States must have the right to prohibit the introduction into
 their territory of comminuted meat from another Member State which proves unfit
 for human consumption or does not comply with Community health provisions ;
 Whereas , in such cases , the consignor should , at his own request or upon request
 of his representative , be allowed to have the comminuted meat returned to him
 unless there are health reasons to the contrary ;
 Whereas , in case of prohibition or restriction , the reasons therefor should be
 made known to the consignor or his representative and also , in certain cases , _
 to the competent authorities of the exporting country ;.
 Whereas , in the event of a dispute between himself and the authorities of the
 Member State of destination as to the justification for prohibition or
 restriction , the consignor -should be enabled to obtain the opinion of an expert ;
 Whereas , in order to facilitate the implementation of the proposed measures ,
 a procedure should be provided for close cooperation between the Member States
 and the Commission within the Standing Veterinary Committee ,
 HAS ADOPTED THIS REGULATION    :
     OJ No L 255 , 18.10.1968 , p. 23
 ---pagebreak---                                  Article 1
This Regulation lays down health requirements which shall apply to
 intra-Community trade in fresh meat and fresh poultrymeat which has been
 minced, ground or similarly divided, with or without the addition of other
 foodstuffs , additives and condiments , whether or not placed in an edible
 container .
                                 Article 2
 For the purpose of this Regulation , the following definitions shall apply
a ) Type A meat : skeletal muscle from fresh meat , which has been divided
     into small fragments manually or mechanically , which may contain a
• certain quantity of fat , and is intended for direct sale to the final
     consumer ;
b ) Type B meat     all fresh meat which has , where necessary , been deboned
     manually or mechanically and divided into small fragments and is not
     Type A meat nor Type C meat ;
 c ? Type C meat : fresh meat obtained by recovering mechanically muscular,
     connective tissue , fat and bone marrow from meat-bearing bones ;
 ---pagebreak--- <j)    Type D meat ;  fresh poultrymeat which is divided mechanically into
"                                                    t                  •  '     '
       small fragments and is not type E fresh poultrymeat ;
       Type E meat : fresh poultrymeat obtained by recovering mechanically mus­
     . cular . " connective tissue , fat and bone marrow from meat-bearing bones ;
 f)    comminuted meat : fresh meat or fresh poultrymeat as defined in a )
       to e ) with or without the addition of other food stuffs , additives and
       condiments , whether or not placed in an edible container ;
g)     fresh meat :  fresh meat as defined in
       -     Article 1 of Directive 64 / 433 / EEC ;
             Article 2 of Directive 72 / 462 / EEC ;
 h)    fresh poultrymeat ;   fresh poultrymeat as defined in
             Article 1 of Directive 71 / 118 / EEC ;
  i)   skeletal muscle ;   skeletal muscle     which has by nature little
       connective tissue and from which sinews and tendons are cut away ;
 ---pagebreak---                                           - 5 -
     j)    official veterinarian ;   . the veterinarian designated by the competent
           central authority of the Member State ;
                             y         . -
     k>    country of despatch :    the Member State from which comminuted meat      v
           is sent to another Member State ;
     t>    country of destination :        the Member State to which comminuted meat
           is sent from another Member State ;
     m)    consignment :   a quantity of comminuted meat which is covered by the
           same health certificate ;
     n)    wrapping : the protection of comminuted meat by the use of an initial
           wrapping or initial container in direct contact with the product
           concerned ,    and      the initial wrapper or initial container itself ;
      < *                                              i
•-!- o )   packaging :   the placing of wrapped comminuted meat in a second
           container and such container itself ;
     p)    establishment : .a comminuting premises approved in accordance with
           Article 4 .
         v                                 Article 3                 ,
           Comminuted meat may be sent from the territory of one Member State
            to the territory of another only if it meets the following requirements
     1.      It must have been produced , stored and transported in accordance with
             the provisions of Annex A. ,
     2.      It must have been produced in an establishment approved in accordance
             with Article 4 and inspected by an official veterinarian .
 ---pagebreak--- It must haveibeen produced in accordance with the requirements of
Article 4 from :                                                               '
a)  fresh meat as defined in Article 2 .     This fresh meat may
    originate
    -   in accordance with Directive, 64 / 433 / EEC , in the Member State
        in which the production is carried out or in any other Member
        State ,                                _
        in accordance with Directive 72 / 462 / EEC , in a third country,
        being imported either directly or by another Member State ;
b)   fresh poultrymeat as defined in Article 2 .         This fresh poultry- .
    meat may originate :
    -   in accordance with Directive 71 / 118 / EEC , in the Member State
        in which the production is carried out or in any other Member
        State .                      ■ •               "   .
It must , in accordance with the provisions of Annex A , Chapter IV,
have undergone an inspection by an official veterinarian .
It must have been subject to the supervision and inspection provided for
in Annex A , Chapter V. .
It must have been wrapped and/or packaged in accordance with the
provisions of Annex A , Chapter VI .
The wrapping and / or packaging must bear a public health stamp and be
marked in accordance with the provisions of Annex A , Chapter VII .
It must be accompanied by a public health certificate , in accordance v
with Annex A , Chapter VIII , during the transport to the country and _
 place of destination .
 ---pagebreak--- It must be stored and transported to the country and place of destination
under satisfactory health conditions in accordance with the provisions of
Annex A , Chapter IX.
                          Article 4
Each Member State shall draw up a list of the establishments approved by
 it and having a veterinary approval number .   It shall send this list to v ,
the Other Member States and to the Commission .
The Commission shall draw up a list of these approved establishments and
have it published in the Official Journal of the European Communities .
A Member State shall not approve an establishment unless compliance with
this Regulation is assured .
The Member State shall withdraw approval if the conditions for approval
are no longer fulfilled .
 If a check . has been made in accordance with Article 5 , the Member State
 concerned shall take account of the conclusions resulting therefrom .
 The other Member States and the Commission shall be informed of the
 withdrawal of approval .
 Inspection and supervision of approved establishments shall be carried
out under the responsibility of the official veterinarian, who may be
 assisted in purely technical tasks by personnel specially trained for
 the purpose .
                                        f    ■
 The detailed rules governing this assistance shall be determined in'     "
 accordance with the procedure provided for in Article 11 .
 If a Member State considers that the conditions for approval are not or
 are; no longer complied with by^an establishment in another Member State ,
 it shall so inform the Commission and the competent central authority of
 the latter Member State .
 In the case referred to in paragraph 3 , the Commission shall forthwith    -
 initiate the procedure laid down in Articie 5 .
 If justified by the conclusions of the inspection report , the Member States
 may be authorised , in accordance with the procedure laid down in Article
 12 , to refuse entry to their territory of comminuted meat from the
 establishment in question .
 ---pagebreak---           This authorization may be withdrawn in accordance with the same
          procedure if this is justified by the
          findings of a further expert inspection carried out in accordance with
Τ
          Article 5 . -
                                  ;       -           •
                                        Article 5 .
   Veterinary experts of the Member States and of the Commission shall
   carry out regular inspections of the approved establishments to ensure that
   the latter in fact apply this Regulation and in particular Annex Ar Chapters
   and II .                                             ■ ■'[ ' '     '' ; " V' ! . ^
   They shall provide the Commission with a report on the' results of the
   inspections carried out .                                      v      V
   The Member State in whose territory an inspection is carried out shall
   give the experts all the necessary help in performing their task .: -
 • The experts of the Member States who carry .out the inspections shall be-
   designated by the Commission acting upon a proposal from the Member States .
   They must b§ nationals of a Member State other than that in., which the
   inspection is carried out and, in the case provided for. in Article 4(3 ),
               -other than that of the Member States involved in the dispute .
   Inspections shall be carried out on behalf of the Community ^ which shall
   bear the cost involved .
. The frequency and the detailed rules for these inspections shall be
   determined in accordance with the procedure laid down in Article 1.1 ..
                                        Article 6   ,      .    <
    1 . . The Commission shall undertake studies and submit appropriate reports
           to the Member States within the Standing Veterinary Committee on : -
   '       a)   Microbiological checks - including the role of limit values - and
                microbiological methods to be employed for the purposes of such
                checks on; ' ■      ' "    :                        .          V' x
 ---pagebreak---                                - 9 -
        i)   The degree of hygiene of the whole process of production for all
             types of comminuted meat from the time the fresh meat enters the
             establishment until the product leaves the establishment - in
             particular in relation to the hygienic evaluation of the
 -v          comminuting process ,   the cooling of the product and its storage .
        ii ) The comminuted meat .
  b)    Other analyses 'which are necessary in respect of health and inspection
        requirements for comminuted meat ,, including the bone content *
  On the basis of the work referred to in paragraph 1 , . ' the analyses and
  test methods used to check the comminuted meat corresponding to the
  requirements of Chapter V of Annex A shall be laid down in accordance
   with -the procedure 'provided for in Article - 11 . In respect of paragraph 1 (
  this shall be done before the entry into force of this Regulation .
                               Article 7
  Without prejudice to the powers resulting from Articles 4 and 5 , a
  Member State on whose territory it has been established in "the co.urse
  of a health inspection that :
  ( a ) the .comminuted meat imported from another Member State is unfit
        for human consumption, shall prohibit the marketing of such
        meat within its territory;
  ( b ) Article 3 has not been complied with, may impose such a prohibition .
- Decisions taken pursuant to paragraph 1 must , at the request of the
  consignor or his representative , authorize the reconsignment of the
  comminuted meat , in so far as there are no objections thereto on health
  grounds . In any event , precautions shall be taken to prevent improper
  use of this meat .         *
   If reconsignment i*s not possible the meat must be destroyed jon the
  territory of the Member State in- which the inspection is carried out .
 ---pagebreak---                                          10-
      By way of derogation from this provision and at the - request of the
      consignee or his representative , the Member State carrying out the
      animal health and public health inspections may authorize its entry for
      use other than for human consumption , to the extent th^t there is no
      danger for humans or for animals .                  This meat may not leave the territory
      of that Member State , which must check its destination .                  -
      The aforesaid decisions must be communicated to the consignor or his
      representative together with the reasons therefor .                  They
      shall , on request , be communicated forthwith in writing ,
      with an indication of the channels of appeal provided for under the
      current legislation and of the relevant forms and time limits .
3.    Where such decisions are based on the establishment of the presence of a
      contagious disease , deterioration dangerous to human health or a serious
      infringement of this Regulation they shall also be communicated forthwith ,
      together with the reasons therefor , to the competent central
      authority of the exporting country and to the Commission .
                                  Artide 8
 X                               ■!! I ■ I – Il II ■ I II
The present regulation does not affect * Communi ty provisions or                  in their
absence national provisions regarding the composition, of comminuted meat",
and , without prejudice to - Chapter VII in the case provided for in Chapter
VI point 33 , the labelling of comminuted meat destined for the final
consumer .   •
                                  Arti cle 9
1.    The Council , acting by a qualified majority on a proposal from the
      Commission , shall lay down . Community rules relating to the methods
      of detecting trichinae and specifying the cases where such detection is
      unnecessary .
2.    Pending the entry into force cf such rules , the Member' States' legislation
      on the detection of trichina ? In comminuted meat containing pigmeat shall
       remain applicable .                                                            N
 ---pagebreak--- Pigmeat recognised as tnchinous may not be used in the manufacture
of comminuted meat intended for intra Community trade .
                          Article 10
This Regulation shall not affect the channels of appeal open under the
laws in force in Member St£tes against the decisions of the competent
authorities provided for in this Regulation .
Each - Member State shall grant consignors of comminuted meat , the
movement of which is prohibited pursuant to Article 7(1 ), the right
to obtain the opinion of a veterinary expert . Each Member State shall
ensure that , before the competent authorities have taken any other
measures , such as destroying the meat , the veterinary experts have an
opportunity of determining whether the conditions of Article 7(1 ) have
been fulf i I led .
The veterinary expert must be a national of a Member State other than
the exporting country or country of destination .
The Commission , acting on a proposal from the Member States , shall
draw up a panel of veterinary experts who may be instructed to formulate
such opinions . After consulting the Member States , it shall lay down
general rules which are to be applied , in particular as regards the
procedure for formulating these opinions .
            ,    . -      Article 11
Where the procedure laid down in this Article is to be used , the matter
shall be referred without delay . by the Chairman , either on his own
initiative . or at the request of a Member State , to the Standing Veterinary
Committee ( hereinafter referred to as 'the Committee' ) set up by Decision
68 / 631 / EEC ."                                        *
Within the Committee , the votes of the Member States shall' be weighted
as provided in Article 148(2 ) of the Treaty . The Chairman shall not vote .
 ---pagebreak--- The Commission representative shall submit a draft of the measures to
be adopted .  The Committee shall deliver its opinion on the measures with
a period to be determined by the Chairman having regard to the urgency of
the questions submitted for examination . Opinions shall be delivered by
a majority of 41 votes .                                       ~       _
The Commission shall adopt the measures and implement them immediately ,
where they are in accordance with the opinion of the Committee . Where
they 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 on the measures to be adopted ! The Council shall
adopt the measures by a qualified majority .                 T '
If the Council has not adopted any measures within three months from
the date onwwhich the proposal was submitted to it , the Commission
shall adopt the proposed measures and apply them immediately .
                          Article 12
Where the procedure laid down in this Article is to be used , the matter
shall be referred without delay to the Committee by the Chairman , either
oh his own initiative or at the request of a Member State .
Within the Committee / the votes of the Member States shall be weighted
as provided in Article 148(2 ) of the Treaty . The Chairman shall not vote
The Commission representative shall submit a draft of the measures to be
adopted . The Committee shall deliver its opinion on such measures within
two days . Opinions shall be delivered by a majority of 41 votes .
The Commission shall adopt the measures .and shall apply them immediately
where they are in accordance with the opinion of the Committee . Where
they are not in accordance with the opinion of the Committee or if no
opinion is delivered , the Commission shall without delay submit to the1
 Council a proposal on the measures byva qualified majority .
 If the Council has not adopted any measures within 15 days from the date
on which the proposal was submitted to it , " the Commission shall adopt
the proposed measures and shall apply them immediately .
 ---pagebreak---                                  -  13 "
                               Article 13
This Regulation shall enter into force on
This Regulation shall be binding in its entirety and directly applicable in
all Member States .
Done at Brussels ,                                   For the Council
                                                     The President
 ---pagebreak---                                                             1216 / VI / 78-EN rev. 1
                                                            ANNEX A
                        '•       Chapter I
                   Conditions for the approval of
     establishments for the production of comminuted meat
1.     Establishments must , throughout the period for which the approval is valid ,
       comprise at .least :
       a ) suitable rooms large enough for the separate storage :
            i ) under refrigeration ,                                  '
                - of fresh meat and fresh poultrymeat within the meaning of Article 2
                - of meat other than that referred to in Article 2 ;
           ii ) in accordance with the provisions of this directive , /
                - of comminuted meat ;                                               -
                - of meat-bearing bones ;
       b ) a room for cutting and boning meat , if this takes place on the premises ;
       c ) a room for comminuting and wrapping the meat ;
       d ) a room for the packaging and despatch of the comminuted meat ;
   .   e ) facilities for rapid refrigeration of comminuted meat to the
            temperatures prescribed by this Regulation ;
       f ) facilities enabling the veterinary inspection and supervision operations
            prescribed by -this hegulationto be carried out efficiently at any time ;
       g ) an installation enabling an adequate supply , under pressure , of potable
         ' water only ;    however", non-potable water may be used in exceptional
             cases for steam production , fire fighting and for cooling refrigeration
            equipment , provided that the pipes installed for this purpose preclude
            the use of water for other purposes .    Non-potable water pipes must be
             easily distinguishable from those used for potable water and must not
            pass' through rooms where fresh meat or fresh poultrymeat or comminuted
            meats are worked or stored ;
        h) an installation providing an adequate supply of hot potable water under
            pressure ;
        i ) in the vicinity of the work rooms an adequately equipped tockable room
             for the exclusive use of the official veterinarian ;
 ---pagebreak--- j ) a waste water disposal system which meets hygiene requirements ;
                                            -               *        ■
k ) an adequate number of changing rooms , wash basins , showers and flush
     lavatories . The latter shall not open directly on to the work rooms .
     The wash basins must have hot and cold running water or water premixed
     to a suitable temperature ( from a premixing-tap ), materials for cleaning
     and disinfecting the hands and disposable hand towels ; the wash basins
     must be near the lavatories and must not have hand-operated taps ;
I ) equipment meeting hygiene requirements for :
     - handling fresh meat , fresh poultrymeat and comminuted meat ,
     - storing the containers used for these products in such a way that
       the fresh meat does not come into direct contact with the ground;
m ) proper equipment for protection against pests such as insects and rodents ;
n ) special air- and water-tight non-corrodible containers , with lids and
     fasteners to prevent access by unauthorized persons , for fresh meat ,
     fresh poultrymeat and comminuted meat or trimmings thereof not intended
     for human consumption , or a lockable room for such meat or trimmings if
     they are in sufficiently large quantities to necessitate this or if
     they are not removed or destroyed at the end of each working day ;
o ) a room for storing the instruments and products required for cleaning
     and maintenance .      v
The rooms must be so situated that the various working processes can be
carried out continuously ^ . They must be sufficiently large to enable the
work to be done under completely hygienic conditions .
The rooms referred to in 1(a ) to ( d ) must have :
- waterproof flooring which is easy to clean and disinfect , rotproof and
    laid in such a way as to facilitate the draining of water ,
- smooth walls with light-coloured washable coating or paint up to a height
    of at least 2m and with rounded angles and corners .         ■ ;
 In addition to the above requirements , the storage rooms referred to in 1(a )
must have the following :                                       '
 a ) a recording thermometer or a telethermometer and a direct reading control
  v thermometer . The temperature records must be available to the supervising
     veterinarian for at least 3 months ;               ^
 b ) rooms must have facilities capable of maintaining fresh meat or
                                                              o
     fresh poultrymeat at a temperature of not more than + 3 C ;
 ---pagebreak--- c ) rooms must have facilities capable of maintaining comminuted meat
          '                  o
     at a temperature of - 18 C.
In addition to the above requirements , work rooms , boning , cutting or
comminuting rooms and packaging rooms must have :
                                                                        *
a ) a recording thermometer or a te-lethermometer and Si direct reading
     control thermometer ;                                          . .
b ) air conditioning facilities capable of maintaining the internal
     temperature of fresh meat , poultrymeat and comminuted meat at the internal
     temperatures required by this Regulation .
Rooms where work on fresh meat or fresh poultrymeat or comminuted meat
is undertaken must have at least :
- adequate ventilation ;
- adequate natural or artificial lighting which does not distort colours ;
- equipment , which must be as near as possible to the work stations , for
   cleaning and disinfecting hands and working materials . Taps may not be
   hand-operable . For washing hands , these facilities must have hot and
   cold running water or water premised to a suitable temperature ( from a
   premixing tap ), cleaning and disinfecting products and disposable hand
   towels . For cleaning tools , the temperature of the water must be not
 - V -            O
    less than + 82 C ;                                                    -
- instruments and working equipment such, as cutting . tables , tables with
   detachable cutting surfaces , containers , conveyor belts , saws and
   comminuting machines , separators , etc . of non-corrodible material , which
    is not liable to taint meat and is easy to clean and disinfect . The
   use of wood in particular is forbidden . -                  -
 ---pagebreak---                                 Chapter II
            Hygiene requi rements for staff , premises , equipment
            and instruments in establishments
7.   The highest possible standard of cleanliness shall be required of staff ,
     rooms , equipment and instruments .
     ( a ) All persons entering rooms in which work on fresh meat , poultrymeat
           and comminuted meat is undertaken must , in particular , wear clean light-
           coloured and easy-to-wash working clothes and . headgear with , where
           necessary , a neck shield . Staff engaged in manufacture shall wash and
           disinfect their hands several times during each working day , each time
           they resume work , and when their hands have been soiled . Smoking
           shall be forbidden in work rooms and storerooms .
  v                                                                    -
     ( b ) No animals shall be allowed inside the establishment . Rodents , insects
           and any other vermin must be systematically destroyed .
     Cc ) Equipment and instruments used in manufacture must be carefully cleaned
           and disinfected several times during each working day , at the end of
           the day 's work and before being used again , if they have been
           contaminated .
           After the use of cleaning and disinfecting materials , the equipment
           must be rinsed with potable water before being re-used .
             Ι
8.   Rooms , instruments and working equipment - must be used only for the
     preparation of comminuted meat .
9.   Fresh meat , poultrymeat , comminuted meat and their ingredients and
     containers shall not :
     T- come into direct contact with the ground ;
     - be deposited or handled under conditions which might contaminate them .
      Care must be taken that there is no contact between raw materials and
      finished products .                        '
10 . The use of detergents , disinfectants and pesticides must not affect the
     wholesomeness of the fresh meat , fresh poultrymeat and comminuted meat .
 ---pagebreak---                                           - 5 ~
. 11 . Potable water must be used for all purposes ;         however , non-potable water
       may be used in exceptional cases for steam production , fire-fighting or
        for cooling refrigeration equipment ,, provided that the pipes installed for
        this purposq preclude the use of this water for other purposes .
  12 . Sawdust or similar substances may not be spread on the flo6r of the rooms
        where meat    is handled or stored .
  13 . Products for maintenance and cleaning must fce kept in rooms provided for          ,
        this purpose .
  14 . Persons who may contaminate fresh meat , fresh poultrymeat and comminuted
        meat shall be prohibited from working or handling them , in particular ,
        persons :                                   •
        ( a ) suffering from or suspected of suffering from typhoid fever ,
              paratyphoid A and 8 , infectious enteritis ( salmonellosis ), dysentery ,
              infective hepatitis , scarlet fever , or who are carriers of these
              diseases ;       ^                          y
        ( b ) suffering from or suspected of suffering from infectious tuberculosis ;
        Cc ) suffering from or suspected of suffering from an infectious skin
                                                •                ■. \
              disease ;                       '                                        -
        ( d ) exercising at the same time an activity which might cause microbial
              contamination of the fresh meat / fresh poultrymeat or comminuted meat ;
       ( e ) wearing a bandage on the hands , other than a waterproof dressing
              protecting a non-infected wound .
  15 . A-medical ce'rt if i cate " shal I be required from every - person working on fresh
       meat , fresh poultrymeat or comminuted meat .        It shall attest that there
       is no impediment to such employment ; it shall be renewed annually and
       each time the competent authority or official veterinarian so requests ;
       it shall be kept at the disposal of the competent authority or official
       veterinarian .
 ---pagebreak---                                            " 6 -
 r- '                     '           ■       '     1                  ,
                                                                               \
                                        Chapter III
             Requirements for fresh meat and fresh poultrymeat intended for *
                      comminuting and production of comminuted meat
I
        16 . Where fresh meat or fresh poultrymeat comes from an approved slaughterhouse ,
             cutting establishment , cold store or another processing establishment in
             the same country as the comminuting establishment , it must be transported
             to the comminuting establishment under complete^ hygieni c conditions in
             accordance with the provisions of the Council Directives referred to in
             Article 3 , with the exception of that on sealing .                     .
        17 . ( a ) As soon as it arrives at the processing establishment and until it is
                   used , fresh meat and fresh poultrymeat intended for comminuting must
                   be stored in a room where is is kept at a constant internal temperature
                                         o                               o
                   of not more than + 7 C for carcases and cuts and + 3 C for offal ;
                                                                                         O
                   however , for poultrymeat the temperature shall be not more than + 4 C.
             Cb ) Raw bones with adhering fresh meat or fresh poultrymeat must , as soon
                   as they are brought in > be placed in storage rooms and until used
                                                                    o
                   maintained at a temperature of not more than -18 C. x
      ' 18 . Only fresh meat and fresh poultrymeat which complies with the conditions
             of Article 2(g ) and ( h ) may be held in approved processing- establishments .
             The official veterinarian must at all times have free access to cold
             stores and to all work rooms in order tb ensure strict observance of this
             provision .                          ,                  -
                                - Production of comminuted meat
        19 .       Production of Type A meat :
             ( a ) Only skeletal muscle from fresh meat , which may contain a certain
                   quantity of fat , may be used in the production of type A meat .
             ( b ) There may not be used in the production of type A meat
                   - head meat , leg meat distal to the carpal or tarsal joints , fragments
                     of muscular or fatty tissue and other tissue resulting from the
                     cutting and boning of the meat and similar meat with excessive sinews
                     or tendons ;                                                            '
 ---pagebreak---             /                       - 7 -
              - type B , C , D or E meat ;                                     _
              - thawed fresh meat .
20 . Production of Type B meat and Type D meat
              For the production of type B and D meat :-
              - Type C meat must not be used in the production of Type B meat .
              - Type E meat must not be used in the production of Type 0 meat .
21 . Production of Type C meat
           ( a ) TypeC meat must be produced from meat bearing bones from the
                 carcases of animals slaughtered less than 4 days previously .
           ( b ) Meat-bearing bones should be transported directly from the cutting
                 room to the comminuting room in the same establishment . In such
                 cases the rooms must be sufficiently near to each other and
                 situated in the same group of buildings .
                 If Type C meat is not recovered from the meat bearing bones
                 immediately after their production they must , immediately after
                 boning , be hygienically stored ;
                                           o
                 - at not more than + 7 C and the meat recovered within 4 days from
                   the date of production ;
                                             o                                     .
                 - at not more than - 18 C and the meat recovered within 10 days ,
                   from the date of production .
           ( c ) Head bones , lim"bs severed at the tarsus or carpus and pigs' tails
                 must not be used for the production of type C meat .
           ( d ) The thawing or partial thawing of meat-bearing bones must be
                 performed under hygienic conditions and under controlled temperatures .
           ( e ) The bone content of type C meat must not exceed 0.5% .
22 . Production of Type E meat
      ( a ) Type E~ meat shall only be produced from the meat-bearing bones of
              poultry slaughtered less than 24 hours previously .
      ( b ) Meat-bearing bones should be transported directly from the cutting
              room to the comminuting room in the same establishment . In such
              cases the rooms must be sufficiently near to each other and situated
              in the same group of buildings . Meat-bearing bones must be stored
                                  o
              at not more than 4 C before recovery and the meat reoovered without
              delay.
 ---pagebreak---                                        - 8 -
                However , when    recovery does not take place within 24 hours after
                slaughtering , the meat bearing bones must be hygienically stored
        -                                         o
                immediately after boning at - 18 C , and the meat recovered within
                10 days from the d ate of production .
          ( c ) Head bones and extremities of limbs severed at the tarsus and the
                uropygial gland must not be used for the production of Type E meat .
          ( d ) The bone content of    Type E meat         must not exceed 0.5% .
     23 . If types of comminuted meat are mixed after production the resulting
          product must be typed and treated as the type of comminuted meat entering
          in its composition for which the most severe conditions are required .
                                       Chapter IV
                                Supervision of Production
'24 . Establishments for the production of comminuted fresh meat or poultrymeat
          shall be supervised by an official veterinarian . The latter must be given
  -       due notice before work on comminuted meat intended for intra-Community
          trade is undertaken .                                                   '
 ' ■> . The regular supervision by the official veterinarian shall include the
          following tasks :
"         - inspection of the entry and exit registers for fresh meat and fresh
   ,          poultrymeat .
              health inspection of fresh meat or fresh poultrymeat for the manufacture
              of comminuted meat intended for intra-Community trade ;               ;
          - health inspection of comminuted meat on despatch from the establishment ;
          ■* issuing of a certificate certifying that there has been control of the
              comminuted meat ;
          - supervision of the hygiene of the premises , facilities and instruments
              and of staff hygiene as provided for in Chapter II ;
          - all sampling necessary for laboratory tests ;
          - any supervision measures which the veterinarian considers necessary for
              ensuring observance of the provisions of the regulation .
 ---pagebreak---                                   - 9 -
                                                                     *
                                Chapter V
                       Check of hygienic production
25 . The official veterinarian must take samples in order to check the hygiene
     of the production process in accordance with paragraph 27 .
26 . Samples must be taken from each manufacturing batch for the purpose of
     laboratory examination of the end-product , in accordance with paragraph 28 .
27 . Microbiological examination for control of the production process .
28 . Microbiological and other examinations of the end-product .   '     - ■
                                                         \
                                Chapter VI
                            '                         .                               ι
                  Wrapping and packaging of comminuted meat
29 . Wrapping must take place without delay under hygienic conditions and
     packaging in the rooms designed for this purpose .
30 . Packaging must meet ail hygiene requi rements .
                                        *     f
31 . When packaging fulfils the protective conditions of wrapping , placing in
     a second container is not necessary .      -
32 . Wrapping must always be transparent and colourless . Where comminuted meat
     is contained in packaging or wrapping material ( e.g. plastic sheet ), this
     material may not be used again for packaging or wrapping comminuted meat .
33 . Type A meat which is intended for direct use by the final consumer must
     be wrapped or packed immediately ready for direct sale to the final consumer .
           -                    Chapter VII
              \      '
                               Health marking
34 . Comminuted meat must be marked . This marking must be car/ ied out under the
     responsibility of the official veterinarian immediately after manufacture .
   • The mark must be legible , indelible and its characters easily distinguishable .
 ---pagebreak---                                       - 10 -
35 .    The health mark and the indications required in paragraph 37 shall be in an
        easily visible place .
        ( a ) where the comminuted meat is individually wrapped and packaged , it
              shall suffice for the health mark to be put on the packaging ;
        ( b ) where the wrapped or packaged comminuted meat is to be dispatched in
              another container the mark must also be put on that container ;
36.     Ca ) The health mark must give the following particulars within an oval
              sur round :
              - above - :                      , N
              . the initlal(s ) of the exporting country in capitals , i.e. B - D - DK -
                F - IRL - I - L - NL - UK , followed by the approval number of the
                estabmi shment ;                       V
              - below :
                one of the following sets of initials : CEE - EEG - EWG - EEC - EOF .
        ( b ) The health mark may be applied to the wrapping or packaging by inking
              or branding , or it may be printed or applied to a label .   The mark must
•,            be destroyed when the package is opened .    Non-destruction of this mark
              may be tolerated only when the package is destroyed on being opened .
        ( c ) The health marking may also consist of an irremovable disc of resistant
              material complying fully with hygiene requirements and bearing the
   .. •       information specified in Ca ).
37 .    The wrapping or packaging must show the type of the comminuted meat and
   ■;   the species from which the comminuted meat is produced and the date of
        production as the day of the year number .      Any additional foodstuffs ,   '
        additives or condiments must also be Listed .
                                    Chapter VIII
                                 Health Certificate
 38.    The original of the health certificate , which^must accompany the comminuted
        meat during transportation to the country of destination , must be issued by
        an official veterinarian at the time of loading .
         It must correspond in form and content to the model in Annex B.      It must be
        written in the Languages(s ) of the country of destination at Least and must
         contain the particulars specified .     It must be on a single sheet of paper .
 ---pagebreak---                                     - 11 -
               .                  Chapter IX
                         Storage and transport
39 . Comminuted meat intended for intra-Community trade must , without delay
      after preparation - be stored in the rooms provided for in Chapter I 1.a)ii )
                                                             o
      at a constant- internal temperature not exceeding - 18 C.
40 . .Comminuted meat must be dispatched in such a way that it is adequately
      protected during transportation from anything which may be deterimental to
      it or contaminate   it .
41 . It must in particular be transported in vehicles or containers which ensure
      that an internal temperature of - 18 C is maintained throughout
      transportation .          "
42 . Comminuted meat must be stored and transported not later than 3 months
      from the date of production , after this period it shall be excluded from
      intra-Community trade .
 ---pagebreak---                                                                              ANNEX B
                                    HEALTH CERTIFICATE
                                    FOR COMMINUTED MEAT
                     INTENDED FOR CONSIGNMENT TO A MEMBER STATE OF THE EEC
                                                                                   NO . ..
  Country of despatch •••••••••••••••••••••••••••••••••••••••
  Ministry
             - •                                      V .       \  .
  Department concerned »•••••••••••••••••••••••••••••••••••••••••••
  Ref
                                           (1 )
  I - Identification of comminuted meat :
   -
       Comminuted meat produced with meat from : •••••••••••••*•••
                                                                ( Animal species )
       Additional foodstuffs, additives, and condiments
       Nature of products :^* ....................................................
       Nature of packaging :
     ' Number of individual packages :
       Storage and transport temperature :    ........................................
       Date of production :
       Net weight :  ...............................................................
 II - QHgin of comminuted meat :
       Address(es ) and veterinary control number(s ) of approved
       establishment(s )                                  ;
                                                                   »
III - Destination of comminuted meat :
       The comminuted meat will be sent from :
                                                              ( place of despatch )
       to :                      ...........................( country of destination )
       by the following means of transport :^.
       Name and address of consignor :,/..........
       Name and address of consignee :
 ---pagebreak---                                                - 2 -                            ANNEX B
IV • Health attestation :                                                       -          •
         I , the undersigned , Official Vetennarian > certify that :
         a) - the comminuted meat described above***
                                                                                     (4)
             - the packaging or containers of the comminuted meat described above
             - bear a mark proving that they have all come from approved establishments ,
             - were produced from meat under conditions that comply with the standards laid
                down in Directive
                                                                                         (4)
         b ) the fresh meat used in the production of the comminuted meat has / has not
             been subjected to a trichinoscopic test ..
       . c ) the transport vehicles and equipment and the loading conditions of this
             consignment comply with the hygiene requirements laid down in the abovementioned
             Directive .                                                          "
             ( Stamp )                              Done at                    on
                                                    Signature of official veterinarian
                                                               ( Name printed)
(1 )
     Comminuted meat :     means Type A-E meat ( in accordance with Articles 1 and 2 of the
     Directive mentioned in the certificate ).
(2)
     Indicate the Type of the meat .
^ Indicate the registration number ( railway, wagons and trucks); the flight number
     ( aircraft ) or the name ( ship ).
^ Delete as appropriate.