CELEX: 51981PC0496
Language: en
Date: 1981-09-14
Title: Proposal for a COUNCIL DIRECTIVE amending Council Directive 72/462/EEC on health and veterinary inspection problems upon importation of bovine animals and swine and fresh meat from Third Countries (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (81) 496
Vol. 1981/0148
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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                                COM(81)496 final
                                                Brussels , 14 September 1981
                                Proposal for a
                               COUNCIL DIRECTIVE
      amending Council Directive 72 / 462 / EEC on health and veterinary in­
      spection problems upon importation of bovine animals and swine and
      fresh meat from Third Countries
               ( submitted to the Council by the Commission )
 CCMC 81 ) 496 final
 ---pagebreak---                              <                                                        i            ,
                        %
                     I*
                                     ■   EXPLANATORY MEMORANDUM
                                                        . . *,    *             rt
                                         (1 )     .             .       ...   >
            The Directive 72 / 462 / EEC      on health and veterinary inspection problems
            upon importation of bovine animals and swine and fresh meat was adopted
            on 12 December 1972 .
            Since that time there have been developments in the scientific and technological
            fields , which need to be taken Jnto account so that the most effective steps
       _  ' are taken for the hygienic production , and inspection and supervision of fresh
            meat .   At the same time experience has been gained at the Community level of
    ,       the application of trie requirements of the Directive in Third Countries .
                                                                                   (2)
            In parallel with , moderni sation of the Di ; ecti ve 64 / 433 / EEC        on health         /
            problems of intra-Community trade in fresh meat it is necessary also to
            modernise the»rules concerning importation from Third Countries to take
            account of these considerations § nd ensure that at least the same requirements as
            are required for intra-Community trade "are applied to Third Countries .
            In the field of animal health it is proposed that the health guarantees in
            relation to tuberculosis and brucellosis are updated to take account of                         ^
            recent changes in Community standards .                 .
                               /               *              " •*          ;
            it is proposed to clarify the nature of the actions to be taken by Member States
            when meat and animals arrive on Community territory .           The opportunity is also
            taken to provide for the possibility of simplication of the , cert i fi cation system
            for importation of fresh meat in oraer that both* animal health and public healtn
            certification may be presented on . the same document .
            In . addition , to the modernisation of the detailed technical provisions of the
            Annexes to the Directive , provision is made for a procedure whereby 'addit iona l
            or alternative health guarantees may be considered in certain cases without
            prejudic i.g animator public health in the Community .
            These proposals must be considered in relation to the proposal for a genera 1.
                                               (1 )
            codification of the Directive           which is already at the Council .        It is necessary'
            to take that proposal into account at the same time as . this text i*s . considered in
            order to arrive at a clear homogenous text .                                                *     .
(•> O.J. No L 302 of 31 . 1 2 « 1 972,, p. 7                          '
( 2 ) O.J. No 121 of 29.7.1964 .
                                                                                                                /
 ---pagebreak---                                                                                       5
                        Proposal for a
                         Council Directive
        amending Directive 72 / 462 / EEC on health and veterinary
        inspection problems upon importations of bovine animals
        and swine and fresh-meat from Third countries
THE COUNCIL OF THE EUROPEAN COMMUNITIES ,
having regard to the Treaty establishing the European Economic Community ,
and in particular Article 43 ,
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 Directive 72 / 462 / EEC as last amended by Directive    81 / 478 / EEC, lays
down health and veterinary inspection requirements for the importation of bovine
animals and swine and fresh-meat from Third countries ;
Whereas , since the adoption of the afore mentioned' Directive , advances in
scientific knowledge and technology have occurred . Whereas account should be
taken of the experience gained during the course of Community Veterinary checks
which have been made in Third countries . Whereas it is appropriate to adapt
Community rules to take account of these developments ;
Whereas , in certain aspects^ practi ces designed to ensure the protection of
the health , status of fresh-meat , may be considered as adapted to Community
standards by means of additional or alternative health guarantees which should •
be considered in each individual establishment ;
                                                                         »
Whereas in relation to prohibiting imports of bovine animals from Third coun u n ¬
infected with blue tongue disease it is now considered that a 12 month pcr-iod
of freedom is more appropriate and wjll provide a better guaranyae for . Commum-ty
herds ;
                                        «i
Whereas guarantees which may be sought for bovine . animals in relation to tuber­
culosis and brucellosis end swine in relation to iDrucelloses may be adapted to
Community standards by means of additional or alternative ,guarantees ;
 ---pagebreak---                                    - 2 -
Whereas in order to prevent transmission of certain contagious diseases which
may occur solely by the presence of animals , the animal health inspection
should be carried out immediately on arrival on the territory of the Community
on animals intended for import to the Community as well as op those passing
through in transit ; whereas following that animal health inspection , the
measures which should be taken by the Member State should be clearly defined ;
Whereas , in order to reduce the number of documents , it should be possible to
incorporate, whenever practicable , the animal health certificate and the public
health certificate on the same sheet of paper ;
Whereas i ^ is appropriate to update the specification relating to tuberculosis
and brucellosis freedom ,
                                                                   /
 ---pagebreak--- riAS ADOPTED THIS DIRECTIVE       :
                                          Article 1  *
directive 72 / 462 / EEC is hereby amended as follows :
1 . In Article 2 :
    Paragraph "n      is replaced with the following :
    "( n ) " meat " : means all edible parts of domestic bovine animals , swine , sheep
            and goats and solipeds .
    Paragraph " o " is replaced with the following :
    "( o ) fresh meat , all meat , including meat wrapped in a vacuum or wrapped with
            the use of a controlled atmosphere , which has not undergone any treatment
            to ensure preservation shall be considered to be fresh meat ;          however , meat
            subjected to cold treatment shall for the purposes of this Directive be
            considered to be fresh meat ,"
    New paragraphs are added as follows :
    "( s )  'trimmings' means fragments of muscular or fatty tissue and other tissues
            left after the cutting and deboning of the meat or adhearing to the bone ,"
      ( t ) 'wrapping' means the protection of fresh meat by the use of an initial
            wrapping or initial container in direct contact with the fresh meat cor ; erned
            as well as the initial wrapper or initial container itself .
                            «
      ( u ) 'packaging' means the placing of wrapped fresh meat in a second container
            as well as the container itself .
    Paragraphs ( s ), ( t ) and ( u ) become paragraphs ( v ), ( w ) and ( x ) respectively .
2 . In Article 4 , paragraph 2c the following is added after the semi-colon :
    " However , it may be decided in accordance with the procedure laid down in
      Article 29 that the requirements laid down in Annex B , Chapter I.13.C , Chapter
      IV . 24 and Chapter VII . 41 . C may be satisfied by comparable alternative
      requirements , which present acceptable alternative health guarantees in
      individual establishments ."
      In paragraph 4 , the following sentence is added :
                               ,       &
      " At the same time the Commission will publish a specimen of the health mark
        which has been officially approved by the competent authorities of the Third
        Country    in conformity with the provisions of Annex B , Chapter X. "
 ---pagebreak--- In Article 6 , paragraph ( a ) the words " blue tongue disease " shall be deleted
from the second indent and inserted in the first indent after the words
" contagious pleuro-pneumonia ".
Article 8 , paragraph 3 shall be replaced by the following :         y
" It may be decided , in accordance with the procedure laid down in Article 29 ,
  on a case by case basis , to waive the provisions of Annex A concerning
  tuberculosis and brucellosis where the Third Country concerned provides
  evidence of comparable alternative animal' health guarantees . In this case ,
  additional health conditions shall be laid down in accordance with the same .
  procedure in order to facilitate the entry of such animals into Community herds
Article 12 , paragraph 1 shall be replaced by the following :               -
" The Member States shall ensure that domestic animals of the bovine and porcine
  species      are subjected , without delay , immediately upon arrival in the ,
  territory of the Community , to an animal health inspection by an official
  veterinarian whatever the customs procedure under which they are declared ."
     I
Article 12 , paragraph 3 shall be replaced by the following :
" 3 . The Member State which carried out the control mentioned in paragraph 1
       shall take all necessary measures and in particular :
       ( a ) - the placing in quarantine of animals which are suspected of being
               infected with or contaminated by a contagious disease ;
                         * v
             - in the case referred to in the fourth indent of paragraph 2 , at the
               request of the consignor , the consignee or their agent , keeping the
               aniamls under control pending clearance of the certificate ."
 ---pagebreak---                                                                                            ?
                                            - 5 -
      ( b ) the return of animals which cannot be admitted for movement in accor­
            dance with paragraph 2 , unless this is not possible on animal health
            grounds . Where it is not possible to return the animals , the competent
            authority shall order them to be slaughtered and shall designate the
            establishment to be used for this purpose .
     ( c ) slaughter and destruction of all animals of the consignment in question
             if the above mentioned control shows evidence or suspicion of one of
            the epizootic diseases on the list established under the procedure laid
            down in Article 29 ".
7 . In Article 17           :                                         '
    In paragraph dfjthe words " Chapter XII " are replaced by " Chapter XIII "
     Paragraph 3 is deleted .
     Paragraph 4 is renumbered paragraph 3 , and the first sentence replaced .nth
     the following :
     " The official veterinarian may , when carrying out the ante-mortem inspection
        referred to in 2.b ., the post-mortem inspection referred to in 2.d ., the -
        supervision referred to in 2.c . and supervision of the requirements of
        Annex B , Chapter XIII , be helped by assistants placed under his authority ."
8 . In Article 18 :
                                         «
     Paragraph 2 is replaced with the following paragraph :
     " 2 . In accordance with the procedure laid down in Article 29 it may be
            decided that in establishments specially designated for this purpose ,
            the meat may be cut while warm under special conditions other then
            those laid down in Annex B CH \/ III paragraph 45 . b ."
9.   In Article 20 :
     in     point      ( d ) the wor;ds      Article 17(3 ) are replaced by"Annex B Chapter X
                              57 ."
     in     point      ( 9 ) the words " too young " are replaced       by " less than 7 days
                              old ".
                                                                                    *■
     paragraph ( k ) is replaced           by   the following :
     "( k ) trimmings , which have not undergone treatment in the sense of Council
              Directive 77 / 99 / EEC ".
 ---pagebreak---                               - 6 -
10 . Article 22 , paragraph 2 , shall be completed as folbws ;
                        /
      " It may be decided on a case by case basis that this animal health
        certificate shall be incorporated on the same sheet as the public
        health certificate ".
11 . -In Article 24 point 2 the first sentence is replaced by the following
      " The public health inspection provided for in paragraph 1 shall be
        carried dut on each carcase , half-carcase and quarter of domestic
        soliped and bovines other than calves if importing takes place in
        accordance with Article 17 C1 ) and by random sampling in all other
        cases ".
                                                                            ./.
 ---pagebreak---                                                                                        9
                                      - 7 -
2. Annex A shall be replaced by the following :
                                                 (
                                    Annex A
                                   Chapter I
                        TUBERCULOSIS-FREE BOVINE HERD
   A bovine herd is considered to be officially tuberculosis-free if :
   ( a ) all the bovine animals are free from clinical signs of tuberculosis ;
   ( b ) all the bovine animals over six weeks old have reacted negatively to at
         least two officially performed intradermal tuberculin tests , the first one
         six months after complete elimination of the infection , the . second one six
         months later and . the remainder at one yearly intervals . Where , in a third
         country all of whose bovine herds are subject to official . operations to
         combat tuberculosis ,
                        the percentage of bovine herds infected with tuberculosis
         is not more than 1% during two successive supervisory periods separated
         by an interval of one year , that interval may be increased to two year ?
         If tfie percentage of infected bovine herds is not more than 0.2% during
         two successive supervisory periods separated by an interval of two years ,
         that interval may be increased to three years ;   if the percentage of infected
         bovine herds does not exceed 0.1% during two successive supervisory periods
         separated by an interval of three years , the interval between subsequent
 4       tuberculin tests may be increased to four years and / or the age at which
         animals have to undergo these tests may be increased to 24 months ;
   ( c ) no bovine animal has been introduced without a certificate from an
         official veterinarian attesting that the animal comes from an officially
         tuberculosis-free bovine herd and , in the case of an animal over six
         weeks old , that it has reacted negatively to an officially performed
         intradermal tuberculin test ;
 ---pagebreak---                                         - 8 -
         ( i ) intradermal tuberculin testing shall not , however , be required
                in third countries in which the percentage of holdings containing
               bovine animals infected with tuberculosis is less than 0.2% and
               where a certificate from the official veterinarian indicates that
               the animal :
               1 . is properly identified ,
               2 . comes from an officially tuberculosis-free bovine herd within
                   that third country ,
               3 . has not during transportation come into contact with bovine
                   animals which do not come from officially tuberculosis-free
                   bovine herds ,                      '
       ( ii ) the certificate provided for in ( i ) may not be required in a
               country where for not less than four years :
               - at least 99,80% of the bovine herds have been officially
                  recognised as being tuberculosis-free , and where
               - herds which are not officially tuberculosis-free have been
                  under official supervision , the transfer of bovine animals from
                                                              /
                  those herds being prohibited except when they are taken under
                " official supervision for slaughter ;
( c ) if in an officially tuberculosis-free herd , an animal is deemed to have
      reacted positively to a routine tuberculin test , or a clinical case of
      tuberculosis has been diagnosed at routine post mortem examination of
      an animal from an officially tuberculosi s"f ree herd , the officially
      tuberculosis-free status of the herd must be suspended until such time
      as all the remaining animals over six weeks of age have reacted
      negatively to at least two official intradermal tuberculin tests in
      accordance with Annex B , the first one carried out at least two months
      after elimination of the animal from the herd and the second one at
      least 42 days after the first ,       ^
 ---pagebreak---                                    ANNEX A
                                 CHAPTER II
BRUCELLOSIS-FREE SWINE AND BRUCELLOSIS-FREE BOVINE AND SWINE HERDS
Bovine herds
1 . A bovine herd is considered to be officially brucellosis-free if :
    ( a ) it contains no bovine animals which have been vaccinated against
           brucellosis , save females which have been vaccinated at least
           three years previously ;
    ( b ) all the bovine animals have been free from clinical signs of
           brucellosis for at least six months ;
    ( c ) all the bovine animals over twelve months old :
           ( i ) have shown a brucella count   lower than 30 international units
                 of agglutination per mi lli lit re when given two official sero-
                 agglutination tests at intervals of at least three months and
                 at most 12 months ;  however :
                 - the first sero-agglutination test may be replaced by three
                   ring-tests carried out at three-monthly intervals provided
                   that the   second sero-agglutination test is carried out at
                   least six weeks after the third ring-test ;
                 - the first sero-agglutination test referred to in the first
                   indent may be replaced by a buffeted brucella antigen test ;
         ( ii ) are checked annually to establish that brucellosis is not
                 present by three ring-tests carried out at intervals of at
                 least three months or two ring-tests at an interval of at
                 least three months and one serological test ( sero-agglutination
                 test or buffered brucella antigen test or plasma-agglutination
                 test or plasma ring-test ) carried out not less than six weeks
                 after the second ring-test .
 ---pagebreak---        If ring-tests are not carried out , two serological tests
       ( sero-agglutination test or buffered brucella, antigen test or
       plasma-agglutination test or plasma ring-test ) shall be carried
       out each year at intervals of at least three months and not
       more than six months .
       Where , in a third country in which all bovine herds are subject
       to official operations to combat brucellosis , not more than 1%
     ' of bovine herds is infected , it shall be sufficient to carry
       out each year two ring-tests at an interval of at least three
       months , or one serological test ( sero-agglutination test or
       buffered brucella antigen test or plasma-agglutination test or
       plasma ring-test ) ;
no bovine animal has, been introduced without a certificate from an
official veterinarian attesting that the animal comes from an
officially brucellosis-free bovine herd and , in the case of animals
over twelve months old , that it has shown a brucella titr ^ of less
than 30 IU of agglutination " per mi lli litre at an officially performed
sero-agglutination test :
( i ) sero-agglutination testing may not , however , be required in
       third countries where the percentage of bovine herds infected
       with brucellosis has not exceeded 0.2% for at least two years
       and where a certificate from an official veterinarian indicated
       that the animal   :        .
       1 . is properly identified ;
       2 . comes from an officially brucellosis-free bovine herd within
           that third country ;
       3 . has not during transportation come into contact with bovine
           animals which do not come from officially brucellosis-free
           herds ;
 ---pagebreak---                                      -  3 -
         ( ii ) the certificate provided for in ( i ) may not be required in a
                third country where for not Less than four years :
                - at Least 99,80% of the bovine herds have been officiaLLy
                   recognized as being bruceL Losi s-f ree and where
                - herds which are not officiaLLy bruceL Losi s-f ree have been
                   under officiaL supervision , the transfer of bovine animaLs
                   from those herds being prohibited except when they are taken
                   under officiaL supervision for sLaughter ;
2m A bovine herd is considered- to be bruceL Losi s-f ree if :
   ( a)    it contains no maLe boyine animaLs which have been vaccinated
           against brucellosis ,
   ( b ) aLL or some of the femaLe bovine animaLs have been vaccinated :
        ' - when six months oLd at most , with Live Buck 19 vaccine or other
              vaccines approved under the procedure Laid down in ArticLe 12 ,
          - when 15 months oLd at most , with kiLLed 45 / 20 adjuvant vaccine
              officiaLLy inspected and recognized ,
          - with other vaccines approved under the procedure Laid down
              in ArticLe 29 ;,
   ( c ) aLL the bovine animaLs satisfy the conditions Laid down in 1«(b )
          and ( c );   however , the bovine animaLs under 30 months oLd which
           have been vaccinated with Live Buck 19 vaccine may show a
           bruceLLa count equal to or higher than 30 IU        of agglutination
          per millilitre but Lower than 80      IU   of agglutination per
          millilitre provided that , when the complement fixation reaction
           is tested , they show :
 ---pagebreak---                                          4 *
          - a count Lower than 30 EEC units in the case of females
            vaccinated Less than 12 months previously ,
          - a count Lower than 20 EEC units in all other cases .
                                e                             *
          The sero-agglutination tests referred to in 1.(c ) ( i ), first indent ,
          may be replaced by officially performed buffered brucella antigen
          tests ;
    ( d ) no bovine animal has been introduced without a certificate from an
                                   • v
          official veterinarian attesting either that the conditions laid
          down in 1.(d ) apply to it or that it comes from a bovine herd
          recognized as brucel losi s-f ree and , in that case , if it is over
          twelve months old , that it has shown in the thirty days before it
          was taken into the herd a titre lower than 30 III of agglutination
          per mi lli litre and a negative complement fixation test .    All these
          examinations must be officially performed .                        ,
                                                                          \
          However , if the bovine animal concerned has been vaccinated and is
          under thirty months old , it may show a brucella titre equal to or
          higher than 30 III of agglutination per millilitre but less than 80 IU
          per millilitre , provided it shows , by the complement fixation test :
          - a titre lower than 30 EEC units , in the case of a female
            vaccinated less than twelve months previously ,
          - a titre lower than 20 EEC units after the twelfth month following
            vaccination .
3 . The tests provided for in , paragraphs 1 and 2 shall not be required for
    male animals castrated before the age of four months .
 ---pagebreak--- Swine and swine herds
1 « A swine is considered to be brucel losi s-f ree if :
    ( a ) it shows no clinical signs of that disease ,
    ( b ) weighing more than 25 kg , it shows at officially performed     <
           serological tests simultaneously :
           ( i ) a brucella titre lower than 30 III of agglutination per
                 millilitre at sero-agglutination test ;
         ( ii ) a negative result when given a complement fixation test .
2 . A swine herd is considered to be brucellosis-free if :
    ( a ) all the swine have been free from clinical signs of the disease
           for at least one year ,
    ( b ) bovine animals kept at the same time on the holding belong to an
           officially brucellosis-free or brucellosis-free herd ."
 ---pagebreak---                                         ANNEX B
                General conditions for the approval of establishments
Establishments must have at least
 1 ) for rooms where work on fresh meat is undertaken ,
     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 channeled towards drains fitted with gratings and traps
            to prevent odours ;
          - in the case of rooms referred to in Chapter I,-13,d . and f ., Chapter
            II 14a . and Chapter III 15a . waterproof flooring which is easy to
            clean and disinfect , rotproof and laid in such a way as to facilitate
            the draining of water ;
          - in the case of rooms referred to in Chapter III 16a . floors which are
            waterproof and rotproof ;
     b ) smooth durable , impervious walls , with light coloured , washable coating
          up to a height at least 2 metres , in slaughterrooms at least 3 metres ,
          in chilling rooms or stores at least to storage height . Wall to floor
          junctions shall be rounded or similarly finished except in the rooms
          referred to in Chapter III 16a ;
     c ) doors in hard wearing material and , if of wood , smooth 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 doe's not distort colours ;
 2 ) a ) equipment , which must be as near as possible to the work stations , 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 preraixed to a suitable
          temperature , cleaning and disinfecting products and hand towels which
          can be used once only .
    b)    equipment for disinfecting tools , the temperature of the water must be
        . not less than 82°C ;
 ---pagebreak--- 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 , of
        non-corrodible material , not liable to taint meat and easy to clean and
        disinfect .  The use of wood in particular is forbidden in rooms where
        all fresh meat is not hygienically packaged ;
    b ) incorrodible fittings and equipment meeting hygiene requirements for :
        - meat handling ,
        - storing meat containers ,
        in such a way that neither the meat nor the containers come into direct
        contact with the ground or walls ;
    c ) facilities for the hygienicr handling and protection of meat during
        loading and unloading ;
    d ) special water-tight non-corrodible containers , with lids and fasteners
        to prevent unauthorized persons from removing things from them , for
        meat not intended for human- consumption , or a lockable room for such
        meat and offal if they are in large enough quantities to necessitate
        this or if they are not removed or destroyed at the end of each working
        day ;
5 ) refrigeration equipment to keep the meat at the internal temperatures
    required by this Directive .
    Refrigeration equipment must include a drainage system linked directly to
    the waste water pipes which presents no risk of contamination of meat ;
6 ) an installation enabling an adequate supply , under pressure , of potable
    water only ; however , an installation supplying non-potable water shall be
    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---                                           - 3 -
 7 ) an adequate supply of hot potable water ;
 8 ) a waste water disposal system which meets hygiene requirements ;
 9 ) an adequately equipped lockable room for the exclusive use of the vet­
      erinary service ; or in the case 'of stores referred to in Chapter III 2 .
      suitable facilities ;
    1
10 ) facilities enabling the veterinary inspections provided for in this Directive
      to be carried out efficiently at any time ;
11 ) an adequate number of changing rooms with smooth , impervious washable
      walls and floors , 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 ,
      materials for cleaning and disinfecting the hands and hand towels which
      can be used once only ; the wash basins must not have hand operated taps .
      There must be a sufficient number of such wash basins near the lavatories ;
12 ) a place and adequate facilities for cleaning and disinfecting vehicles .
      This place and these facilities are not compulsory if provisions exist
      requiring vehicles to be cleaned and disinfected at officially authorized
      facilities . The latter must be situated near the establishment if road
      vehicles are involved .
                                       .CHAPTER I
                Special conditions for the approval of slaughterhouses
                                  \
13 ) Beyond the general requirements slaughterhouses must have at least
      a ) adequate lairage or climate permitting , waiting pens for lodging the
          animals ; walls and floors must be durable , impervious and easy to clean
          and disinfect ; these facilities must be equipped for watering the
          animals and where animals are kept overnight for feeding and have a
          su^able drainage system for draining off liquids towards drains fitted
          with traps and gratings ;
      b ) slaughter premises large enough for work to be carried out satisfac­
          torily ; in slaughter premises where both pigs and other animal species
          are slaughtered , a special place must be provided for slaughtering
 ---pagebreak---                                     - 4 -                                      A
    pigs ; however , such special place shall not be compulsory if the slaugh­
    ter of pigs and that of other animals take place at different times ;
    but in such cases scalding , depilation , scraping and singeing must be
    carried out in special places which are clearly separated from the
    slaughter line either by an open space of at least 5 metres or by a
    partition at least 3 metres high ;
c ) separate rooms sufficiently large and exclusively reserved for :
    - emptying , cleaning and dressing stomachs and intestines ,
    - further processing guts and tripe if these are carried out in the
      slaughterhouse ;
    - preparing and cleaning other offals than those mentioned in the
      previous indents , including a separate place for heads sufficiently
      separated from other offals , if these operations are carried out in
      the slaughterhouse and do not take place on the slaughterline ;
    - the storage of hides , horns , hooves and pigs bristles in the event ox
      these not being removed from the slaughterhouse on the day of slaugh­
      ter ;
d ) a separate place for packaging offal if the offal is packed in the
    slaughterhouse ;
e ) lockable premises or , climate permitting , pens for the accommodation of
    sick or suspect animals ; lockable premises reserved for the slaughter
    of such animals , the storage of detained meat and the storage of seized
    meat .
    The premises reserved for the slaughter of these animals , are not
    compulsory in an approved establishment where ; the rules of the third
    country forbid the killing of these animals in the establishment on the
    same day or at the same time as animals are slaughtered for the Community,
    the premises shall be specially cleaned and disinfected under official
    supervision before being used again to slaughter animals for intra-
    Community trade , or ensure that these animals are not slaughtered in
    the approved establishment but in separate premises specially desig­
    nated for this purpose ;
f ) sufficiently large chilling or refrigerating rooms .
    In the refrigerating rooms , incorrodible fittings designed to avoid the
    fresh meat coming into contact with the ground or the walls , when it is
    being transported or stored ;
 ---pagebreak---                                            - 5 -                                     h
      g ) means of controlling access to and exit from the slaughterhouse ;
      h) an effective separation between the contaminated and clean parts of the
     ' building so as to protect the latter from pollution ;
      i ) equipment such that , after stunning , dressing can be carried out as far
          as possible on the suspended animal ; where flaying is carried out on
          mental cradles , these must be of non-corrodible» materials and high
          enough for the carcase not to touch the floor ;
      j ) an overhead system of rails for the further handling of meat ;
      k) a special section for manure .
      1 ) a room suitably equipped for carrying out an examination for tri­
          chinella where such test is carried out in the establishment ;
                                       CHAPTER II   '                           '
                 Special conditions for the approval of cutting plants
                                                      V     '•
14 ) Beyond the general requirements cutting plants must have at least :
      a)     chilling rooms large enough for meat preservation , and , where pack­
             aged meat is stored in the establishment , a room for packaged meat ;
      b)     a room for cutting and boning and wrapping ;
      c)     a room for packaging unless conditions provided for in paragraph 62
             are fulfilled ;
      d)     a room for the storage of packaging and wrapping materials ;
      e)     a thermometer or telethermometer sensor in the cutting room .
                             i
                                       CHAPTER III
                     Special conditions for the approval of stores
15 ) Beyond the general requirements
      A. stores in which fresh meat is stored in accordance with Chapter XII
          No . 64 must have at least :
          a ) sufficiently large refrigeration rooms , easy to clean and disinfect ,
                                                                             ν
              in which fresh meat, can be stored so as to maintain the temperatures
              provided for under item 84 .
 ---pagebreak---                                           - 6 -                                      u
           b ) a thermometer or telethermometer sensor in each storage room ;
16 ) Beyond the general requirements
     B. stores in which frozen meat is stored at or below a temperature of
           - 12°C must have at least :
           a ) sufficiently large rooms which are easy to clean and disinfect ;
           b ) a thermometer of telethermometer sensor in each storage room .
                                   '   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 with ,
           where necessary , a neck shield .  Staff engaged in slaughtering animals
                                 #
           or working on or handling meat shall 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 shall be forbidden in work
           rooms and store rooms ;
     b ) no animal may enter the establishments except , in the case of slaughter­
           houses , animals for slaughtering , and with reference to the precincts
           of these slaughterhouses , animals necessary for their operation .
           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 cleansed 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 contaminated . •
18 ) Premises , instruments and working equipment must not be used for purposes
     other than working on meat . Instruments for meat cutting must be used
     solely for this purpose*.
19 ) Meat and meat containers shall not come into direct contact with the
         I
     ground .
 ---pagebreak--- 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
f pipes installed for this purpose preclude the use of this water for other
     purposes and present no danger of contamination of fresh meat . In addi­
     tion , non-potable water may be used in exceptional cases for cooling
     refrigeration equipment . Non-potable water pipes must be clearly distin­
     guished from pipes used for potable water .
21 ) The spreading of sawdust or any other similar substance on the floor of
     the working and storage rooms for fresh meat shall be prohibited .
22 ) The use of detergents , disinfectants and pesticides must not affect the
     wholesomeness of the meat .
23 ) Persons likely to contaminate meat shall be prohibited from working on it
     and handling it , in particular persons :
                                                                     s
     a ) suffering from or suspected of suffering from typhoid fever , paratyphus
         A and B , infectious enteritis ( salmonellosis ), dysentery , infectious
         hepatitis , scarlet fever or carriers of agents of these diseases ;
     b ) suffering from or suspected of suffering from contagious tuberculosis ;
     c ) suffering from or suspected of suffering from a contagious skin disease
     d ) exercising at the same time an activity which might cause microbes to
         be transmitted to meat ;
     e ) wearing a bandage on the hands except for a waterproof bandage protec - -
         ting a non- infected wound .
24) A medical certificate shall be required from any person working on meat .
     It shali attest that there is no impediment to such employment ; it shall
     be renewed annually and each time the official veterinarian so requests ; .
     it shall be kept at the disposal of the latter .                            I
                                      CHAPTER V
                           "Ante mortem" health inspection
                                                                               \
25 ) Animals must undergo ante mortem inspection on the day of their arrival at
     the slaughterhouse . The inspection must be repeated immediately before
     slaughter if the animal has been in the lairage for more than 24 hours .
 ---pagebreak---                                         - 8 -
26 ; The official veterinarian must make the ante mortem inspection in accord­
     ance with professional rules and under suitable lighting .
27 } The inspection must determine :
     a ) whether the animals are suffering froa a disease which can be trans­
         mitted to humans and animals or whether they show symptoms or are in a
         general condition such as to indicate that the disease may occur ;
     b ) whether they show symptoms of a disorder of their general condition
         which is likely to make the meat unfit for human consumption ; in the
         inspection attention must also be paid to any signs that the animal has
         had substances with pharmacological effects administered to it or
         whether the animal has consumed any other substances which may make the
         meat harmful to human health ;
     c ) whether they are tired , agitated or injured .
28 ) Animals may not be slaughtered for export to the Community :
     a ) which show any of the conditions listed in paragraph 27 ( a ) and (b ) ;
     b ) which have not been rested for an adequate period of time which , for
         tired or agitated animals , must not be less than 24 hours ;
     c ) in which any form of tuberculosis has been found or which react posi­
         tively to tuberculin and are thus found to be suffering from tuber­
         culosis .
                                     CHAPTER VI
                            Slaughter and cutting hygiene
29 ) Slaughter animals brought into slaughter premises must be slaughtered
     immediately , and the operations of bleeding , removing the skin or bristles ,
     dressing and evisceration must be carried out in a way that avoids any
     contamination of the meat .
30 ) Bleeding must be complete ; blood intended for human consumption must be
                                à
     collected in , absolutely clean containers . It must not be stirred by hand
     and only with instruments which meet hygiene requirements .
 ---pagebreak---                                          - 9 -
31 ) Immediate and complete skinning shall be compulsory , except for pigs .
     When not skinned , pigs shall have their bristles removed immediately .
32 ) Evisceration must be carried out immediately and completed not later than
     half an hour after bleeding . The lungs , heart , liver , kidney , spleen and
     mediastinum may either be detached or left attached to the carcase by
     their natural connections . If detached , they must be numbered or identi­
     fied in some way to enable them to be recognized as belonging to a given
     carcase ; this shall also apply to the head , tongue , digestive tract and
     any other part of the animal required for inspection . The abovementioned
     parts must remain near the carcase until the inspection is complete .
                                             V
     For all species the kidneys must be removed from their fatty covering , in
     the case of bovine and porcine animals , and solipeds the peri-renal capsule
     must also be removed .
33 ) Cleansing  of meat by wiping with a cloth or other materials , and infla­
     tion , are prohibited . However , inflation of an organ may be authorized
     when this  is required by a religious rite , provided that the organ is
     withdrawn  from human consumption .
34) Carcases of solipeds , pigs over four weeks old and bovine animals     over six
     months old must be submitted for inspection split lengthwise into     half
     carcases down the spinal column . In the case of 8uch pigs and of     soli-
     peds , the head shall also be split lengthwise . If the inspection    so
     necessitates , the official veterinarian may require any carcase to be
     split lengthwise .      :
35 ) Cutting up the carcase or removal or treatment of any part of the slaugh­
     tered animal before the inspection has been completed is prohibited .
36 ) Detained or seized meat , stomachs , intestines and inedible by-products
     must be removed as soon as possible to special facilities .
37 ) If the blood or offals of several animals are collected in the same con­
     tainer before the completion of final inspection , the entire contents
     shall oe excluded from export to the Community if the meat of one of the
     animals in the consignment . has been declared unfit for human consumption .
 ---pagebreak---                                     - 10 -
                                 CHAPTER VII
                       "Post mortem" health inspection
All parts of the animal , including blood , must be inspected immediately
after slaughter to ensure that the meat is fit for human consumption .
The post mortem inspection must include :
a ) visual inspection of the slaughtered animal ;
b ) palpation of certain organs , in particular the lungs , liver , spleen ,
    uterus , udder and tongue and certain lymph nodes ;
c ) incisions of organs and of lymph nodes ; if during the visual inspection
    or palpation of certain organs it is shown that the animal has lesions
    likely to cause contamination of the carcases , equipment , staff or work
    premises , these organs must not be incised in the slaughterroom or any
    other part of the establishment where fresh meat may be contaminated ;
d ) investigation of anomalies in consistency , colour , smell and , where
    appropriate , taste ;
e ) where necessary laboratory tests in particular for the substances
    listed in Article 3 , number 4.»a . b . c .
The -off icial veterinarian must examine , in particular :
a ) the colour of the blood , its coagulation properties and the possible
    presence of foreign bodies in the blood ;
b ) the head , throat , retro-pharyngeal submaxillary and parotid lymph nodes
    (Lnn . retro-pharyngiales mandibulares and parotidei ) and the tonsils ,
    the tongue having been freed to permit a detailed inspection of the
    mouth and the fauces .
    In the case of bovine and porcine animals the tonsils must be removed
    after inspection ;
c ) the lungs , trachea , oesophagus , bronchial and mediastinal ^ymph nodes
    (Lnn . bifurcationes , eparteriales and mediastinales ) , the trachea and
    the main branches of the bronchi having been opened lengthwise and the
    lungs having been incised in their posterior third , perpendicular to
    their main axes ;                           ,
 ---pagebreak--- d ) the pericardium and the heart , the latter being incised lengthwise so
    as to open the ventricles and to cut through the inter-ventricular
    septum ;
e ) the diaphragm ;
f) the liver , gall-bladder and bile ducts and the hepatic and pancreatic
    lymph nodes (Lnn . portales );
g ) the gastro-intestinal tract , the mesentery , the gastric and mesenteric
    lymph nodes (Lnn . gastrici mesenterici , craniales and caudales );
h) the spleen ;
                        ι
i ) the kidneys and their lymph nodes (Lnn . renales ) and the bladder ;
j ) the pleura and peritoneum ;                                       ,
k) the genital organs ; in cows , the uterus shall be opened by a lengthwise
    incision , except when it is excluded from use for human consumption ; in
    boars and bulls the superficial inguinol lymph nodes (Lm inguinales
    superficiales ) ;
1 ) the udder and its lymph nodes (Lnn . supramammarii ) ; in cows , the udder
    shall be opened by a long , deep incision as far as the lactiferous
    sinuses , except when it is excluded from use for human consumption ,
m) the umbilical region and joints of young animals ; in case of doubt , the
    umbilical region must be incised and the joints opened .
The lymph nodes referred to above must be systematically freed and sliced
as thinly as possible along their main axes .
In case of doubt the following lymph nodes must also be incised in the
same way : superficial cervical , prescapular (Lnn . cervales superficiales ),
axillaries (Lnn . axillares proprii et primae costae ), substernal (Lnn .
sternales craniales ), deep cervical (Lnn . cervicales profondi ), costocer-
vical (Lnn . costocervicales ) , popliteal (Lnn . poplitei ), precrural (Lnn .
subiliaci ), ischiatic (Lnn . ischiatici ), iliac and sublumbar (Lnn . iliaci
et lui ales ), superficial inguinol (Lm . inguinales superficiales ).
In sheep and goats , the opening of the heart , the freeing of the tongue ,
the incision of the lungs and bronchi and incision of the lymph nodes is
only necessary in case of doubt but these organs and lymph nodes must be
examined .
 ---pagebreak---                                      - 12 -
xn the case of pigs , incision of the lymph nodes of the head , except for
the sub-maxillary lymph node ; and incision of the lymph nodes of lungs and
gastro-intestinal tract , and of the renal lymph nodes , is only necessary
in case of doubt but these organs and lymph nodes must be examined .
In addition , the official veterinarian must systematically carry out :
                  \
A. An investigation for cysticercosis :
   a ) in bovine animals over six weeks old which must include examination
       of :
       - the tongue , of which the musculature must be incised lengthwise on
         the lower surface , without damaging the organ excessively ,
       - the oesephagus , which must be freed from the trachea ,
       - the heart , which , in addition of the incision provided for in
         paragraph 40 ( d ) , must be split from two opposite points from the
         auricles to the apex ,
       - the external masseters , in which two incisions shall be made
         parallel to the mandible ,
       - the internal masseters ( internal pterygoid muscles ) which shall be
         incised along one plane ,
       - the diaphragm , except in the case of calves , the muscular part of
         which must be freed from the serous part ,
       - the muscular surfaces of the carcase which are directly visible ;
   b ) in swine , which must include examination of the directly visible
       muscular surfaces , in particular at the level of the thigh muscles ,
       the abdominal wall , the psoas muscles freed from fatty tissue , the
       pillars of the diaphragm , the intercostal muscles , the heart , tongue
       and larynx .
B. An investigation for distomatosis in bovine animals , sheep and goats by
   means of incisions on the gastric surface of the liver to examine the
   bile ducts and in bovine animals by means of a deep incision at the
   base of the candate lobe ( Spiegel lobe ) .
C. An investigation for glanders in solipeds by means of careful examina­
   tion of mucous membranes from the trachea , larynx , nasal cavities ,
   sinuses and their ramifications , after splitting the head in the median
   plane and excision of the nasal septum .
 ---pagebreak---                                           - 13 -                                    H
                                                                       \
          However this examination may be replaced by alternative examinations in
          accordance with the procedure of Article 13 .
      D. An investigation for trichinae in accordance with Directive 77 /96/EEC(l )
                                   . CHAPTER VIII
                      Requirements for meat intended for cutting
42 ) Cutting into pieces smaller than those referred to in Article 3.1 . a ., or
      de-boning shall only be allowed in cutting plants .
43 ) The owner of the plant or his agent shall facilitate operations for super­
      vising 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 make known to the
      official veterinarian responsible for supervision the origin of meat
      brought into his cutting plant .
44 ) Meat which does not fulfil the conditions of Article 3 ( 1 ) (B) (b ) may be
 >    placed in approved cutting plants only on condition that it is stored
    - there in special places ; it must be cut up in other places or at other
      times than meat which fulfils those conditions .
45 ) a ) Fresh meat must be brought into the rooms provided for in 14 (b ) pro­
          gressively as required . As soon as the prescribed cutting is completed
          according to whether the meat is packaged or not it must be transported
          to the appropriate chilling rooms provided for in paragraph 14 (a ) .
      b ) During the cutting , boning , wrapping and packaging meat must be kept at
          a constant internal temperature of not more than + 7°C .
          However , by way of derogation from paragraph 64 , meat may be transport­
          ed directly from the slaughter premises to the cutting room . In such
          cases the slaughter premises and the cutting room must be located in
          the same group of buildings and sufficiently near to each other 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 overhead handling network
(1)0J No L 26 , 31.1.1977 , p. 67
 ---pagebreak---                                         - 14 -
         from the slaughter premises and cutting must fee 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 paragraph 2 ( a ).
     c ) Cutting shall be carried out in such a way as to avoid any contamina­
         tion of the meat .
         Splinters of bone and clots of blood shall be removed .   Meat obtained
         from cutting and not intended for human consumption shall be collected
         in the facilities referred to in paragraph 4 ( d ) as it is cut .
46 ) Except in cases where the meat is cut while warm , cutting may take place
     only if the meat has reached an internal temperature of not more than
     + 7°C .
     At the time of cutting , the pH of the meat should not exceed the levels
     determined in accordance with the procedure of Article 13 .
                                     CHAPTER IX
                     Health control of cut meat and stored meat
47 ) Cutting plants and stores shall be supervised by an official veterinarian .
     The latter must be notified in good time before the cutting of meat intend­
     ed for export to the Community .
48 ) Supervision by the official veterinarian shall include the following
     tasks :
         supervision of the entry register for fresh meat and the exit register
         fqg: fresh meat ,
     -   health inspection of fresh meat held in the cutting plant or storage
         plant and intended for intra-Community trade ,
         health inspection of fresh meat intended for intra-Community trade ,
         prior to cutting and when it leaves the cutting plant or storage plant ,
         the drawing up and issuing of the documents provided for in this direc­
         tive , certifying that there h$s been supervision of the meat ,
         supervision of the cleanliness of the buildings , facilities and instru­
         ments provided for in Chapter IV , and of staff hygiene , including their
         clothing ,
 ---pagebreak---                                             15 -                                     3-
     -   all sampling necessary for laboratory tests to detect for example , the
         presence of harmful germs , additives or other unauthorized chemical
         substances .   The results of such tests shall be recorded in a register ,
         any other supervision which the veterinarian considers necessary for
         ensuring observance of the provisions of the Directive .
                                        CHAPTER X
                                     Health marking
49 ) Health marking must be carried out under the responsibility of the official
     veterinarian . For this purpose , he shall keep and maintain :
     a ) the instruments intended for meat health marking which he may hand over
         to the assistant staff only at the time of marking and for the length
         of time required for this purpose ;
     b ) the labels mentioned in Chapter when these have already been marked
         with the stamp provided for in this Chapter . These labels shall be
         given to the assistant staff at the time when they must be affixed and
         in the required number .
50 ) The health mark must be an oval mark at least 6.5 cm wide by 4.5 cm high .
     The following information must appear on the mark in perfectly legible
     characters :
     -   on the upper part , the name of the exporting country in capitals or , if
         appropriate , the set of initials approved for that country under the
         International Convention on Motor Vehicle Registration ,
  -■ -   in the centre , the veterinary approval number of the , slaughterhouse ,, 1
     The letters must be 0.8 cm high and the figures 1 cm high .
     The health mark may in addition include an indication of the official
     veterinarian who carried out the health inspection of the meat .
51 ) Carcases shall be marked in ink or hot-branded with a stamp in accordance
     with paragraph 50 .
         those weighing more than 65 kilogrammes must be stamped on each half- '
         carcase , in the following places at least : external surface of the
         thighs , lins , back , breast and shoulder ,
 ---pagebreak---                                         - 16 -
        other carcases must be stamped in at least four places , on the shoul­
        ders and on the external surface of the thighs .
52 ) Bovine and porcine livers shall be hot branded with a mark in accordance
     with paragraph 50 . Bovine heads , tongue , hearts and lungs shall be marked
     with ink or hot-branded with a stamp in accordance with paragraph 50 , and
     other offals shall be so marked unless they are wrapped or packaged .
53 ) Cuts , other than fat , subcutaneous fat , ears and feet , obtained in the
     cutting plants from officially marked carcases must , where they do not
     bear a stamp be marked with ink or hot-branded with a health mark in
     accordance with paragraph 50 , unless they are wrapped or packaged .
54 ) Packaging must always be marked in accordance with paragraph 55 .
55 ) Packaged cut meat and packaged offals referred to in paragraph 52 must
     bear a health mark in accordance with paragraph 50 , and including the
     veterinary approval number of the cutting plant instead of that of the
     slaughterhouse , applied to a label fixed to the packaging in such a way
     that it is destroyed when the packaging is opened . The label shall also
     show a serial number . However , when cut meat or offals are wrapped in
     accordance with paragraph 61 , the label referred to above may be fixed to
     the wrapping .
56 ) In addition to the requirements of paragraph 55 , where^ fresh meat is
     prepacked in commercial units over 100 grammes intended for direct sale to
     the consumer , a reproduction of the health mark required in paragraph 50 „
     and including the veterinary approval number of the cutting plant instead
     of that of the slaughterhouse , unless offals are packed at the slaughter­
     house , must also be printed on the wrapping or applied to a label fixed to
     or beneath the wrapping . The dimension requirements of paragraph 50 need
     not apply to the mark required by this paragraph .
57 ) Only violet colouring may be used for stamping fresh meat with ink . Other
     types of colouring and the violet inks which may be used shall be deter­
     mined in accordance with the procedure laid down in Article 13 .
 ---pagebreak---                                         - 17 -
                                      CHAPTER XI
                          Wrapping and packaging of fresh meat
58 ) a ) Packagings ( for example packing cases , paperboard boxes ) shall fulfil
                                                                     t
         all rules of hygiene , xn particular :
         -  they must not alter the organoleptic nature of the meat ,
            they must not be capable of transmitting substances harmful to human
            health to the meat ,
            they must be sufficiently solid to ensure effective protection of
            the meat during transportation and handling .
     b ) Packagings must not be re-used for meat unless they are made of non-
                                   I
         corrodible materials , which are easy to clean and have been previously
         cleaned and disinfected .
59 ) Where necessary , when fresh cut meat or offal is wrapped this operation
     must be carried out immediately after cutting and in accordance with
     hygiene requirements .
     With the exception of cuts of solid outer pig fat and belly , cut meat and
     offals must in all cases be provided with a protective wrapping unless it
     is transported hanging up .
     Such wrapping must be transparent and colourless and must also fulfil the
     conditions of paragraph 58 ( a ) indents one and twp ; it may not be used a
     second time for wrapping meat .
60 ) Wrapped meat must be packaged .
         all sampling necessary for laboratory tests to detect for example , the
         presence of harmful germs , additives or other unauthorized chemical
         substances .  The results of such tests shall be recorded in a register ,
         any other supervision which the veterinarian considers necessary for
         ensuring observance of the provisions of the Directive .
61 ) 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 58 are ful­
     filled .
 ---pagebreak---                                         - 18 -
62 ) Cutting , boning , wrapping and packaging operations may take place in the
     same room subject to the following conditions :
     a ) The room must be sufficiently large and so arranged that the hygiene of
         the operation is assured .
     b ) The packaging and wrapping is immediately after manufacture enclosed in
         a sealed protective cover and is protected from damage during transport
         to the establishment and is stored under hygienic conditions in a
         separate room in the establishment .
     c ) The storage rooms for packaging material shall be dust and vermin proof
         and have no air connection with rooms containing substances which might
         contaminate fresh meat . Packaging shall not be stored on the floor .
     d ) Assembly of packaging is made under hygienic conditions before intro­
         duction into the room .
     e ) The packagings are hygienically introduced into the room and used
         without delay . They must not be handled by personnel handling fresh
         meat .
     f ) Immediately after packaging the meat must be placed in the storage
         rooms provided .
                                     CHAPTER XII
                                 Health certificate
63 ) The original copy of the health              certificate accompanying meat
     during transportation to the country of destination must be issued by an
     official veterinarian at the time of loading .   The certificates must
     correspond in form and content to the models in Annex c            be ex­
     pressed in the language of the country of destination at least and contain
     the information specified in the model .
                                    CHAPTER XIII
                                       Storage
64 ) Fresh meat intended for export to the Community must be chilled imme­
     diately after the post mortem inspection and kept at a constant tem­
     perature of not more than + 7°C for carcases and cuts and + 3°C for offal .
 ---pagebreak---                                          - 19 -               . s
65 ) No other product may be stored in rooms referred to in paragraph 15 where
     fresh meat is stored .
66 ) No other product which may affect the hygiene of the meat or give it taint
     may be stored in the rooms referred to in paragraph 16 unless the meat is
     packaged and stored separately .
67 ) The storage temperature of the storage rooms referred to in Chapter III
     paragraph 16 , must be recorded .
                                     CHAPTER XIV
                                                     j
                                       Transport
68 ) Fresh meat must be transported in sealed means of transport , designed and
     equipped in such a way that the temperatures specified in Chapter XIII are
     maintained throughout transportation .
                                                           ι
69 ) Means of transport intended for transporting such meat must meet the
     following requirements :
     a ) Their inside surfaces or any other part which may come into contact
         with the meat must be of non-corrodible material which cannot affect
         the organoleptic character of the meat or render it harmful to human
         health ; these surfaces must be smooth and easy to cleanse and disin­
         fect .
     b ) They must be provided with efficient devices for protecting the meat
         against insects and dust and be watertight to prevent drainage of
         liquids .                                                    -
     c ) For transporting carcases , half-carcases or quarters and unpackaged cut
         meat , they must be equipped with non-corrodible fittings for hanging
         the meat fixed at such a height that the meat cannot touch the floor ;
         this provision shall not apply to frozen meat in hygienic packing .    In
         the case of transport by air , however , fittings for hanging the meat
         are not required provided that suitable non-corrodible facilities are
         provided for hygienically loading , holding and unloading the meat .
70 ) Means of transport intended for transporting meat may in no case be used
     for transporting live animals or any product likely to affect or contam­
     inate meat .
 ---pagebreak---                                        - 20 -
71 ) No other product likely to affect the hygiene of the meat or give it taint
     may be transported at the same time as the meat in the same means of
     transport unless appropriate precautions are taken .
     In addition , stomachs may not be transported therein unless scalded , and
     heads and feet unless they are skinned or scalded and depilated .
72 ) Fresh meat may not be transported in a vehicle or container which is not
     clean and has not been disinfected .
73 ) Carcases , half-carcases and quarters , excluding frozen meat packed in
     accordance with hygiene requirements , must always be hung up for trans­
     portation except in the case of air transport in accordance with
     paragraph 69 ( c ) .
     Other cuts and offal must be hun^ or placed on supports if not packed or
     contained in non-corrodible containers . Such supports , packagings or
     containers must meet hygiene requirements and , in particular as regards
     packaging , the provisions of this Directive .  The viscera must always be
     transported in strong waterproof and greaseproof packaging which may only
     be re-used after cleansing and disinfection .
74 ) The official veterinarian must ensure before consignment that transport
     vehicles or containers and loading conditions meet the hygiene require­
     ments of this Chapter .
 ---pagebreak---                          - 2* -
                         Article 2
The following new article 33 a . is added :
" The Annex B to this Directive may be modified in accordance with the
  procedure laid down in Article 29 ".
                         Article 3
The Member States shall oring into force the laws , regulations and
administrative provisions necessary to comply with this Directive and
its Annexes on 1 January 1982 and shall forthwith inform the Commission
thereof .
                         Article 4
This Directive is addressed to the Member States ,
Done at Brussels ,                                 For the Council
                                                    The President