CELEX: 51981PC0503
Language: en
Date: 1981-09-14
Title: Proposal for a COUNCIL DIRECTIVE on health problems affecting intra-Community trade in fresh meat (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (81) 503
Vol. 1981/0150
 ---pagebreak--- Disclaimer
Conformément au règlement (CEE, Euratom) n° 354/83 du Conseil du 1er février 1983
concernant l'ouverture au public des archives historiques de la Communauté économique
européenne et de la Communauté européenne de l'énergie atomique (JO L 43 du 15.2.1983,
p. 1), tel que modifié par le règlement (CE, Euratom) n° 1700/2003 du 22 septembre 2003
(JO L 243 du 27.9.2003, p. 1), ce dossier est ouvert au public. Le cas échéant, les documents
classifiés présents dans ce dossier ont été déclassifiés conformément à l'article 5 dudit
règlement.
In accordance with Council Regulation (EEC, Euratom) No 354/83 of 1 February 1983
concerning the opening to the public of the historical archives of the European Economic
Community and the European Atomic Energy Community (OJ L 43, 15.2.1983, p. 1), as
amended by Regulation (EC, Euratom) No 1700/2003 of 22 September 2003 (OJ L 243,
27.9.2003, p. 1), this file is open to the public. Where necessary, classified documents in this
file have been declassified in conformity with Article 5 of the aforementioned regulation.
In Übereinstimmung mit der Verordnung (EWG, Euratom) Nr. 354/83 des Rates vom 1.
Februar 1983 über die Freigabe der historischen Archive der Europäischen
Wirtschaftsgemeinschaft und der Europäischen Atomgemeinschaft (ABI. L 43 vom 15.2.1983,
S. 1), geändert durch die Verordnung (EG, Euratom) Nr. 1700/2003 vom 22. September 2003
(ABI. L 243 vom 27.9.2003, S. 1), ist diese Datei der Öffentlichkeit zugänglich. Soweit
erforderlich, wurden die Verschlusssachen in dieser Datei in Übereinstimmung mit Artikel 5
der genannten Verordnung freigegeben.
 ---pagebreak---  COMMISSION OF THE EUROPEAN COMMUNITIES
                                                COM(81)503 final
                                               Brussels , 14 September 1981
                                 Proposal for a
                                COUNCIL DIRECTIVE
      on health problems affecting intra-Community trade in fresh meat
               ( submitted to the Council by the Commission )
C0MC81 ) 503 final
 ---pagebreak---                                    EXPLANATORY MEMORANDUM
The first Community health rules for meat were laid down by the Directive
of 26 June 1964 on health problems            affecting intra-Communi ty trade in
             (1 )
fresh meat        ( 64 / 433 / EEC ) . At that time it was not possible to resolve
all of the problems related to this trade and a number of important questions
were left subject to national rules .            Differences in these rules have meant   '
that barriers to trade in meat continue to exist .            At the same time there
have been developments in the scientific and technological fields which need to
be taken into account so that the most effective steps are taken for the
hygienic production and inspection supervision of .fresh meat .            In consequence
it is necessary to modernise the present Community rules to take account of                  *
these considerations .
The present proposals include for the first time 1 Community rules in respect of
the conditions of agreement for stores for the hygienic storage of fresh meat
and provisions regarding the supervision and movement of . meat kept in these
stores .    Provisions are also included to ensure that offals separated from the
carcase , cut fresh meat weighing less than 3 kg and cut fresh meat prepacked
in indivisible commercial portions intended for direct sale to the consumer
                                                                                           I
and horse meat are covered by Community health rules instead of remaining -
subject to national rules .
It has also been necessary to make provision for Community measures in respect
of the treatment of slaughter animals with substances likely to make the              "
consumption of fresh meat harmful to human health and concerning the addition
of foreign substances to fresh meat and contamination of fresh meat .
Provisions are also made regarding checks on a Community basis of the application
of the provisions of the Directive to assist in the coordinated and balanced
implementation of its practical requi rements and for the establishment of common
principles regarding the expenditure involved for the application of the inspection
and supervision requirements of the Directive , based on the principle t>hat the
product pays .
 ( 1 ) O.J. No 121 of 29.7.1964 .
 ---pagebreak---                                 - 2 -
At the same'time as modernising many technical aspects of the Annexes of the
existing Community rules the opportunity has been taken to present these rules
in a more lucid way and to avoid unnecessary repetition of similar provisions .
                                                     I
For the moment the scope of the proposal is limited to intra-Community trade ,
but as it indicates acceptable Community standards it will have an influence
on all meat produced in the Community as it is clear that new investment will
take these standards into account and thus progressively raise the health Level
                                    1
in the Community .
 ---pagebreak---                                        PROPOSAL
         V                                                                  -
                                    COUNCIL DIRECTIVE
      on health problems affectinq intra-Communi ty trade in fresh meat
  *
THE COUNCIL OF THE EUROPEAN COMMUNITIES ,                     -        . '
Having regard to the Treaty establishing the European Economic Community
and in particular Article          43 thereof .
Having regard to the proposal from the Commission ,
                                                                (1 )
Having regard to the Opinion of the European Parliament              ,
                                                                           ( 2)
Having regard to the Opinion of the Economic and Social Committee               ,
Whereas , so long as intra-Community trade is hindered by differences
between the health requirements of Member States concerning meat, the
harmonious functioning of the Common Market and in particular of the
relevant common organisation of markets will not have the desired
effect ;
Whereas , to eliminate such differences , the health pro'visions of the
Member States must be approximated;                                •          ,
Whereas Council directive 64/433 /EEC of 26th June 1964 ^ on health
problems affecting intra-Comjiiuni ty trade in fresh meat as last amended
by directive       81 / 476 / EEC , established the basis for this approximation
whereas in the meantime it has been subject to numerous modifications
and further adaptations are necessary to take account of new develop­
ments , whereas it should therefore be replaced by the following ; •
(1 )
( 2)
( 3)
     OJ No 121 - from 29 July 1964 p 2012 /64
( 4 ) O.J. No L 186 from 8 July 1981 .
 ---pagebreak---                                         - 2 -
 Whereas the object of this approximation must be in particular to standardise
 health requirements for meat in slaughterhouses and cutting rooms and during
 storage and transportation ;   whereas the competent authorities of the Member
 States should be responsible for approving for intra-Community trade , slaughterhouses
 and cutting plants which meet the health requirements laid down by this Directive
 and for ensuring that the conditions for such approval are observed ; whereas
provision should also be made for approval of cold stores by Member States ;
 Whereas , moreover , Community control arrangements should be introduced to ensure
 that the standards laid down in this Directive 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;      ,      '
Whereas the issue of a health certificate prepared by an official veterinarian of
the exporting country is considered to be the best way of assuring the competent
authorities of the country of destination that a consignment of meat complies with
the provisions of this Directive ; whereas this certificate must accompany the
consignment of meat to the place of destination ;
Whereas the marketing of meat , found unfit for human consumption
after its production , should be prohibited ,     whereas to
this end the Member States must have the possibility to carry out additional
random health inspection ;    whereas , however , this health inspection should not
constitute a means of arbitrary discrimination or a restriction on trade and
should therefore be carried out in a non discriminatory way and in accordance
with the general dispositions of the Treaty ;
Whereas the owner or his agent should be informed of the decision to prohibit
the marketing of the meat for human consumption , of the reasons therefore and
what appeals against them ar6 open .      Whereas the owner should be able to obtain
the opinion of a veterinary expert whom he may select from a panel drawn up by
the Commission ;
Whereas in certain cases where such decisions are based on diagnosis of contagious
or infectious disease or deterioration dangerous to human health the competent
central authorities of the Member - State of production and the Commission should
be informed so that appropriate measures may be taken ;
 ---pagebreak---                                         - 3 -
Whereas it is suitable , in order to avoid distortion of competition , to
provide that the costs resulting from the inspection requirements of
this Directive must be borne by the product itself in conformity with
the current practice generally followed in the Community ; >
Whereas fresh meat which has been treated by a process of heating or
salting or drying but does not meet the requirements of Directive
77 /99 / EEC, Annex A , Chapter V. 26 . and meat presented with other foods
should be subject to the health provisions of this Directive;
Whereas animal health provisions governing trade in fresh meat is the
subject of other Community directives ;
Whereas in order to facilitate the implementation of the proposed
measures , a procedure should be provided for the close cooperation
between the Member States and the Commission in the Standing Veterinary
Committee ;
 ---pagebreak---                           - L -
HAS ADOPTED THIS DIRECTIVE :
                                     Article 1
    This Directive shall apply to . intra-Community trade in fresh meat of
  ^             I                     .       . 1
    domestic animals of the following species : bovine animals , swine ,
    sheep , goats and solipeds .   However, in the case of fresh meat in
    pieces less than 100 grams of weight , this directive shall apply
    without prejudice to Council directive        /     / EEC on health prob­
    lems affecting intra-Community trade in fresh meat and fresh poultry
    meat which has been minced ground or similarly chopped with or with­
    out the addition of other foodstuffs , additives and condiments .
                                     Article 2
For the purposes of this Directive
a ) " meat " : means all edible parts of domestic bovine animals , swine ,
    sheep , goats and solipeds;
b ) " fresh meat " : means meat , including meat wrapped in vacuum or in a
    controlled atmosphere, which has not undergone any treatment to
    ensure preservation ; however , meat subjected to cold treatment shall
    for the purposes of this directive be considered to be fresh meat ;
c ) " carcase ": means the whole body of a slaughtered animal after bleed­
    ing , evisceration and remdval of the limbs at the carpus and tarsus ,
    the head, the tail and the udder ; in addition , in the case of bovine
    animals , sheep , goats and solipeds , after skinning ;
d ) " offal " : means fresh meat other than that of the carcase as defined
    in paragraphe a ), whether or not naturally connected to the carcase ;
e ) " viscera " : means offal from the thoracic , abdominal and pelvic cavi­
    ties , including the trachea and oesophagus;
f ) " official veterinarian " : means the veterinarian designated by the
    competent central authority of the Member State ;
g ) " country of dispatch " : means the Member State from which fresh meat
    is sent to another Member State ;
h ) " country of destination " : means the Member State to which fresh meat
    is sent from another Member State ;
 ---pagebreak---                                         - 5 "
i ) " means of transport " : means those parts of motor vehicles , rail
    vehicles and aircraft set aside for loading and the holds of ships or
    containers for land, water or air- transport ;
j ) " establishment " : means an approved slaughterhouse , an approved
    cutting plant or an approved store , situated outside such approved
    slaughterhouses and cutting plants ;
k ) " trimmings " : means fragments of muscular or fatty tissue and other
    tissues left after the cutting or deboning of the meat or adhering to
    the bone ;                                                         .
                                                 /
I)    wrapping      : means the protection of fresh meat by the use of an
    initial wrapping or initial container in direct contact with the
    fresh meat concerned as well as the initial wrapper or initial con­
    tainer i tself;
m ) " packaging" : means the placing of wrapped fresh meat in a second
    container as well as the container itself .
                                       Article 3
1 . Each Member State shall ensure that only fresh meat which meets the
    following requirements is sent from its territory to that of another
                                           *                                   V
    Member State :
    A. In the case of the carcases , half carcases , or half carcases
          divided into not more than three wholesale cuts ;
          a ) it has been obtained from a slaughterhouse approved and sup­
              ervised in accordance with Article 4 ;
          b ) it comes from a slaughter animal inspected ante mortem by an
              official veterinarian in accordance with Chapter V of Annex 1
              and passed fit , as a result of such inspection ^, for slaughter
              for intra-Communi ty trade in fresh meat ;
        • c)_it has been treated under satisfactory hygienic conditions in
              accordance with Chapter VI of Annex 1 ;
 ---pagebreak---                                       - 6 -
           *  ·
   d ) it has been inspected post mortem by an official veterinarian in
       accordance with Chapter VII of Annex 1 , and has shown no change
       except for traumatic Lesions incurred shortly before slaughter or
       Localized malformations or changes , provided that it is estab­
       lished, if necessary by appropriate laboratory test , that these do
       not render the carcase and offal unfit for human consumption or
       dangerous to human health ;
   e ) it has a health mark in accordance with Chapter X of Annex 1 ;
   f ) it is accompanied by a health certificate during transportation to
       the country of destination , in accordance with Chapter XI of
       Annex 1 ;
   g ) it is stored after post mortem inspection under satisfactory
       hygienic conditions in accordance with Chapter XIII of Annex 1 in
       establishments approved and supervised by an official veterinarian
       in accordance with Article 4 and Annex 1 Chapter IX ;
   h ) in accordance with Chapter XIV of Annex 1 , it is transported to
       the country of destination under satisfactory hygienic conditions .
B. In the case of cuts or pieces smaller than those referred to in
   paragraph 1.A. :
   a ) it has been cut in a cutting plant approved and supervised in
       accordance with article 4 ;
   b ) it has been cut and obtained in accordance with Chapter VIII of
       Annex I and comes from :
       - fresh meat from animals slaughtered in the Member State and
         satisfying the conditions referred to in A , excepting meat
          referred to under f ) and h ), transported in accordance with
          Chapter XIV of Annex I ; or
         - fresh meat imported from another Member State and satisfying
             the conditions of A ; or
         - fresh meat imported from third countries in accordance with
             the conditions laid down by the Community provisions for
             imports of fresh meat from third countries ;
 ---pagebreak---                                           - 7 -
          c ) it has been stored under conditions corresponding to the provisions
              of Chapter XI pf Annex I in establishments approved and supervised
              by an official veterinarian in accordance with Article 4 ;    .
          d ) it has been supervised by an official veterinarian in accordance
              with Chapter IX of Annex I ;
          e ) it meets the requirements of Chapter X of Annex I as regards their
              packaging ;
          f ) it satisfies the conditions of A c ); e ), f ) and h ).         v
    C. In the case of offals they have been obtained from an approved slaughter
          house or cutting premises in the Member State of despatch and satisfy
          the provisions of paragraph A or B.
    D. In the case of fresh meat which is not produced in the Member State
        v
          of despatch but which has previously been introduced into its terri-
          tory in accordance with Community health rules in particular this
          paragraph or directive 72 / 462 / EEC and since the introduction has not
          been subject to any manipulation except storage :
          a ) it satisfies the conditions of A c ), e ), g ) and h );
          b ) it is accompanied by a storage certificate in accordance with the
              model in Annex IV during transportation to the country of destination
                                             ι
2 . However the requirements of paragraph 1 shall not apply :
                    / . -
    a ) to fresh meat introduced by authorisation of the country of destination
          for uses other than human consumption ;
    b ) to fresh meat intended for exhibition or special studies or for
          analyses in so far as official control makes it possible to ensure
          that this meat is not used for human consumption and when the show is
          closed or when the special studies or analyses have been carried out ,
          this meat , with the exception of that used during the analysis , shall
          be destroyed .
          In this case and in the case referred to under a ), the country of
          destination shall ensure that the meat in question cannot be put to
          any use other than that for which it was admitted into its territory ;
 ---pagebreak---                                          8
   c ) to fresh meat introduced by authorisation of the country of des­
       tination intended exclusively for the supply of international
       organisations , and military forces stationed in its territory but
       not under its flag in so far as this meat complies with Community
       animal health requirements . The Member State shall ensure that
       this meat is not placed in free circulation .
   d ) to meat obtained in accordance with the rules of the Member States
       of production :
       - forming part of travellers' personal luggage and intended for
         their personal' consumption in so far as the amount or quantity
         transported does not exceed 5 kg per person ;
       - sent as small packages to private persons provided that such
         meat is not imported by way of trade , in so far as the quantity
         sent does not exceed 5 kg ;
       - for consumption by the crew and passengers on means of transport
         operating commercially between Member States ;
       - the meat mentioned above shall comply with Community animal
         health requirements .
3.     The official veterinarian may , when carrying out the ante mortem
       inspection referred to in I.A.b ), the post mortem inspection
       referred to in 1 - A.d ) the supervision referred to in I.B.d ) and
       1.D. ) and supervision of the requirements of Annex I , Chapter XIV,
       be helped by trained assistants placed under his authority .
          %
       The Commission may after consulting the Member States lay down
       detailed rules governing such assistance ;
 ---pagebreak--- Without prejudice to Community rules concerning substances with
hormonal effect , pesticides and antibiotics, Member States shall
ensure that the following fresh meat is not sent from its territory
 to that of another Member State ;
a ) fresh meat from cryptorchid and hermaphrodite pigs and from male
    pigs which have been used for breeding , which has not undergone
    treatment in the sense of directive 77 /99 / EEC ;
b ) fresh meat containing residues of substances in levels which are
    harmful or likely to make the consumption of fresh meat dangerous
    or harmful to human health ;
c ) fresh meat from animals to which have been administered tender-
    isers or - substances likely to make the fresh meat dangerous or
    harmful to human health ;
d ) fresh meat treated with ionising or ultraviolet radiation or to
    which has been added other substances than those provided for by
    Article 7 or for the purposes of health marking of this directive ;
e ) fresh meat from animals which have been found to have any form of
    clinical tuberculosis whatsoever and fresh meat from animals which
    after slaughter are found to have any form of tuberculosis , or to
    be carrying one or more cystercercus bovis or cellulosae cysts
    live or dead, or in the case of swine to have trichinella ;
f ) fresh meat from animals slaughtered less than 7 days old;
g ) parts of the carcase or offal with traumatic lesions incurred
    shortly before slaughter or malformations or contaminations' or
    changes referred to in Article 3, paragraph I.A.d);
h ) trimmings which have not undergone treatment in the sense of
    Council directive 77 / 99 / EEC .
Following the procedure laid down in Article 13 additional provisions
may be adopted to ensure uniform application of the requirements of
paragraph 4 .
                                   Article 4
Each Member State shall draw up a list of the establishments approved
by it and each having a veterinary approval number . It shall send
 ---pagebreak---                                        " 10 "
    this List to the other Member States and to the Commission .
    The Commission shall draw up a List of these approved establishments
    and shall have it published in the Official Journal of the European
    Communities .
    A Member State shall not Approve an establishment unless compliance
    with this directive 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 .
                                                        \
               c
2 . a ) Inspection and supervision of approved establishments shall be
        carried out under the responsabi lity of the officicial veterin­
        arian who may be assisted in purely material tasks by personnel
        specially trained for the purpose .    The official veterinarian must
        at all times have free access to all parts of establishments in
        order to ensure observance of the provisions of this directive ..
        The detailed rules governing this assistance shall be determined
        in accordance with the procedure laid down in Article 13 .
    b ) As part of the hygiene control of establishments the official
        veterinarian may, where he considers it necessary , have recourse
        to microbiological control in order to gather further informa­
        tion on which to base the assessment .
        Microbiological control may relate to ::
        - the utensils , fittings and machinery , in order to determine the
          aerobic micro-organism count ;
        - meat , in order to determine , at all stages of the production
           line , the aerobic micro-organism , enterobacteriaceae or coli­
           form count ;
        - the water in order to determine the aerobic micro-organism ,
          enterobacteriaceae or coliform count .
 ---pagebreak---                                       - 11-
    c ) The results of a microbiological examination must be assessed by
        comparing them with the results of previous checks .
    d ) The microbiological methods to be employed for microbiological
        control and the sampling plan shall be adopted within six months
        from the adoption of this Directive in accordance with the pro­
        cedure laid down in Article 13 .                 .
        The mi crobiologi caf methods and the sampling plan may be amended
        in accordance with that same procedure .
    e ) The results of the microbiological control shall be recorded .
3 . If a Member State considers that the conditions for approval are not
    or no longer complied within an establishment in another Member State
    it shall so inform the Commission and the Competent Central Authority
    of the latter Member State .
4 . In the cas« referred to in paragraph 3 the Commission shall forthwith
    initiate the procedure laid down in Article 5 .    If justified by the
    conclusions taken from the check report appropriate measures shall be
    taken in accordance with the procedure laid down in Article 13 .
                               Article 5
The Commission shall make regular on- the- spot checks to verify from a
veterinary viewpoint whether the provisions of this directive are ap­
plied .                        .,
Member States shall take the necessary steps to facilitate these checks
and shall in particular ensure that the experts are suplied at their
request with all information and documentation needed for accessing the
execution of the requi rements of this directive .
The provision for implementing this Article , especially as regards the
frequency and method of carrying out the checks referred to in the first
subparagraph , the rules governing the appointment of veterinary experts
and the rules which they must follow when drawing up their report , shall
be laid down according to the procedure laid down in Article 13 .
 ---pagebreak---                                      - 12 ~
                                    Article 6
1 . Without prejudice to Articles 4 and 5 of the present Directive and to
    Article 24 of Directive 72 /462 / EEC , a Member State may carry out
    random health inspection of fresh meat after its production up until
    i ts consumption provided that the health inspections 'are carried out
    in a non discriminatory way in particular in respect of the frequency ,
    amount , moment duration , nature and consequences , on meat of all
    origin including that produced in its own territory .
2 . If during the health inspection referred to in paragraph 1 , it is
    found that the meat is unfit for human consumption, the competent
    authority of the relevant Member State shall prohibit its marketing
    for human consumption ;
    It may authorize the use of that meat for other purposes provided
    that it is not contrary to considerations of health .     In all cases
    safety measures shall be taken to prevent misuse of such meat .
3 . These decisions must be communicated to the consigner or his represent­
    ative together with the reasons for such decisions .     These reasoned
    decisions must , on request , be communicated to him forthwith in
    writing with an indication of the channels of appeal provided for
    under current legislation and of their forms and time limits within
    which they are open .
4 . If such decisions are based on the diagnosis of a contagious or
    infectious disease , a deterioration dangerous to human health , the
    decisions and the reasons thereof shall also be communicated forth­
    with to the competent central authority of the Member State of pro­
    duction and to the Commission .
    Following this communication appropriate measures may be taken in
    accordance with the procedure laid down in Article 12 in particular
    to coordinate the measures taken in other Member States for the fresh
    meat involved , in accordance with the procedure af Article 13 additional
    provisions may be adopted to ensure the uniform application of the
    requirements of this Article .
 ---pagebreak---                                    Article 7
Fresh meat which is treated by a process other than heating , salting or
                      /
drying or which has undergone one of these treatments but does not meet
the requirements of -Directive 77 /99 / EEC Annex A , Chapter V 26, and meat
presented with other foods is subject to* the conditions of this Directive
without prejudice to Community rules on foodstuffs and additives for use
in foodstuffs .
                                   Article 8
Each Member State shall grant to persons whose fresh meat cannot be mar­
keted pursuant to Article 6 the right to obtain the opinion of a vet­
erinary expert .  Each Member State shall ensure that , before the com­
petent authorities take any other measures such as destroying the meat ,
the veterinary experts have an opportunity of making any examination
necessary for the formulation of an opinion .
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 formulation of these opinions .
                                 Article 9
All expenditure incurred by the execution of the veterinary inspection
by the Member States in establishments required by this Directive shall
be apportioned between all slaughtered animals and chargeable to the
owner of the meat or his agent ; without repayment by the public funds
directly or indirectly .
                                 Article 10
The provisions of the Annex to this Directive may be completed or amended
in accordance with the procedure of Article 13 , in accordance with the
same procedure additional measures may be adopted to ensure the uniform
application of the requirements of the Annex .
 ---pagebreak---                                    - 14 -
                                  Article 11
If the Community provisions relating to importation of fresh meat from
third countries do not apply at the time when this Directive enters into
force , or pending their becoming applicable , national provisions relat­
ing to imports from those countries shall not be more favourable than
those governing intra-Community trade .
                                  Article 12
1 . Where the procedure laid down in this Article is to be used , matters
    shall without delay be referred by the Chairman , either on his initia­
    tive or at the request of a Member State , to the Standing Veterinary
    Committee ( hereinafter called the " Committee ") set up by Council
    Decision of 15 October 1968 .
2 . Within the Committee , the votes of Member States shall be weighted as
    provided in Article 148 of the Treaty .  The Chairman shall not vote .
3 . The representative of the Commission shall submit a draft of the mea­
    sures to be adopted .  The Committee shall deliver its opinion on such
    measures within two days .  Opinions shall be delivered by a majority
    of 45 votes .
4 . The Commission shall adopt the measures and implement them imme­
    diately 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 propose
    to the Council the measures to be adopted .   The Council shall adopt
    the measures by a qualified majority .
    If , within 15 days from the date on which a matter was referred to
    it , the Council has not adopted any measures , the Commission shall
    adopt the proposed measures and implement them immediately, save
    where the Council detided against tftes< measures by a simple majority .
 ---pagebreak---                                    -■ 15 -
                                  Article 13
1 . Where the procedure laid down in this Article is to be followed, the
    Chairman shall without delay refer the matter , either on his own
    initiative or at the request of a Member State , to the Standing
    Veterinary Committee ( hereinafter called the " Committee "), set up by
    the Council Decision of 15 October 1968 .
2 . Within the Committee , the votes of Member States shall be weighted as
    provided in Article 148 of the Treaty .   The Chairman shall not vote .
3 . The Commission representative shall submit a draft of the measures to
  • be adopted .  The Committee shall deliver its opinion on such measures
    within a period to be determined by the Chairman in keeping with the
    urgency of the question submitted for examination .    Opinions shall be
    delivered by a majority of 45 votes .
4 . The Commission shall adopt the measures and shall apply them imme­
    diately where they are in accordance with the opinion of the Committee .
                                                                       ι
    Where they are not in accordance with the opinion of the Committee or
    if no opinion is delivered , the Commission shall without delay propose
    to the Council the measures to be adopted .    The Council shall adopt
    the measures by a qualified majority .
    If , within three months from the date on . which the proposal was
    submitted to it , the Council has not adopted any measures , the Commission
    shall adopt the proposed measures and apply them immediately , save
    where the Council has decided against these measures by a simple
    majority .
 ---pagebreak---                                      - 16 -
                            *       Article %
1 . Directive 64 /433 / EEC is hereby repealed .
2 . All references to the directive referred to by paragraph 1 , and
    citations of all references to the Articles thereof shall be regarded
    as relating to this directive or its corresponding Articles .
                                    Article 15
The Member States shall bring into force the laws, regulations and
administrative provisions necessary to comply with this Directive and
its Annexes within 12 months following its notification and shall forth­
with inform the Commission thereof .
                                    Article 16
This Directive is addressed to the Member States .
Done at Brussels ,                                 For the Council
 ---pagebreak---                                      ANNEX I .
           General conditions for the approval of establishments
                      ι
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 , rot-
          proof and laid in such a way as to facilitate the draining of
          water ; the (jater 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 fldor 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 venti lation . and if necessary good extraction of steam;
    f ) adequate natural or artificial lighting which does 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
        premixed to a suitable temperature , cleaning and disinfecting
        products and hand towels which can be used once only .
 ---pagebreak---                                       - 2 -
    b ) equipment for disinfecting tools , the temperature of the water
        must be not less than 82°C ;
3 ) appropriate arrangements for protection against pests such as in­
    sects , 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 hygienical ly pack­
        aged;                                                     '
    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 ) faci li ties for the hygienic 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 .                                        -
 ---pagebreak---                                       - 3 -
     Non potable water pipes must be clearly distinguished from those
     used for potable water;
 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
                              \
     veterinary service ; or in the case of stores referred to in Chapter
     III 2 . suitable facilities ;
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 wash­
     able 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 ope/rated 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 estab­
     lishment 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
         eas ^ to clean and disinfect; these facilities must be equipped
         for watering the animats and where animals are kept overnight for
         feeding and have a suitable drainage system for draining off
         liquids towards drains fitted with traps and gratings ;
 ---pagebreak---                                  - 4 -
                                                                       L
b) slaughter premises Large enough for work to be carried out satis­
    factorily ; in slaughter premises where both pigs and other animal
    species are slaughtered, a special place must be provided for
    slaughtering pigs ; however , such special place shall not be com­
    pulsory if the slaughter of pigs and that of other animals take
    place at different times ; but in such cases scialding ,. 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 suffi­
       ciently separated from other offals , if these operations are
       carried out in the slaughterhouse and do not take place on the
      s laughterline ;
    - the storage of hides , horns , hooves and pigs bristles in the
      event of these not being removed from the slaughterhouse on the
      day of slaughter ;
d ) a separate place for packaging offal if the offal is packed in
    the slaughterhouse;
e ) lockable premises or , climate permitting , pens for the accommoda­
    tion 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
    Member State forbid the killing of these animals in the establish­
    ment on the same day or at the same time as animals are slaugh­
    tered for intra-Communi ty trade , the premises shall be specially
    cleaned and disinfected under official supervision before being
 ---pagebreak---           used again to slaughter animals for intra- Commum ty trade , or
          ensure that these animals are not slaughtered in the approved
          establishment but in separate premises specially designated for
          t is 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;
     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 .
     I ) a room suitably equipped for carrying out an examination for
          trichinella where such test is carried out in the establishment ; ,
                                   χ.
                                  CHAPTER II
            Special conditions for the approval of cutting plants
14 ) Beyond the general requirements cutting plants must have at least :
     a ) chilling rooms large enough for meat preservation , and, where
          packaged 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 te lethermometer sensor in the cutting room .
 ---pagebreak---                                       - 6 -
                                   CHAPTER  III
                 Special conditions for the approval of stores
15 ) Beybnd the general requi rements :
         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 dis­
              infect , in which fresh meat can be stored so as to maintain
              the temperatures provided for under item 841
         b ) a thermometer or telethermometer sensor in each storage room ;
16 ) Beyond the general requirements :
         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 equip­
     ment   :
     a ) staff must in particular wear clean working clothes and headgear
         with , where necessary, a neck shield .   Staff engaged in slaugh­
         tering 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 care­
         fully wash their hands and arms with hot water and then disinfect
         them .   Smoking shall be forbidden in work rooms and store rooms ;
 ---pagebreak---                                     - 7 -
     b ) no animal may enter the establishments except , in the case of
         slaughterhouses , 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
     ground .
20) Potable water must be used for all purposes ; however , non-potable water
     may be used in exceptional cases for steam production provided that the
     pipes installed for this purpose preclude the use of this water for
     other purposes and present no danger of contamination of fresh meat .
     In addition , non-potable water may be used in exceptional cases for
     cooling refrigeration equipment . Non-potable water pipes must be
     clearly distinguished from pipes used for potable water .
21 ) The spreading of sawdust or any other similar substance on the floor of
     the 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 :
     a ) suffering from or suspected of suffering from typhoid fever , para-
         typhus A and B, infectious enteritis ( salmonellosis ), dysentery ,
         infectious hepatitis , scarlet fever or carriers of agents of these
         diseases ;
 ---pagebreak---      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
         protecting a non-infected wound .
24) A medical certificate shall be required from any person working on
     meat . It shall 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 .
                                  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 .
26) The official veterinarian must make the ante mortem inspection in
     accordance with professional rules and under suitable lighting .
27 ) The inspection must determine :
     a ) whether the animals are suffering from a disease which can be
         transmitted 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 .
 ---pagebreak---                                     - 9 -
                                                                             U
28 ) Animals may not be slaughtered for intra-Commumty trade in fresh
     meat  :
     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
         positively to tuberculin and are thus found to be suffering from
         tuberculosis .                     *
                                 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
     collected in absolutely clean containers . It must not be stirred by
     hand and only with instruments which meet hygiene requirements .
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 identified 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 .
     For all species the kidneys must be removed from their fatty covering ,
     in the case of bovine and porcine animal ^. and solipeds the peri-renal
     capsule must also be removed .
 ---pagebreak---                                       - 10 -
                                                                             ît
33 ) Cleansing of meat by wiping with a cloth or other materials , and
     inflation , 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 length­
     wise into half carcases down the spinal column .         In the case of such
     pigs and of solipeds , 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 th,e carcase or removal or treatment of any part of the
     slaughtered 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 aVe collected in the same
     container before the completion of finaL inspection , the entire
     contents shall be excluded from intra- Community trade if the meat of
     one of the animals in the consignment has been declared unfit for
     human " consumption .
                                                          »
                                   CHAPTER VII
                       " Post mortem" health inspection     <
38) All parts of the animal , including blood, must be inspected imme­
     diately after slaughter to ensure that the meat is fit for human
     consumption .
39 ) 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 ;,
 ---pagebreak---      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 .
40 ) The official 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-pharyngearl submaxillary and parotid lymph
         nodes ( Lnn . retro-pharyngiales mandibular's 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 { he tonsils must be removed
         after inspection ;
     c ) the lungs , trachea , oesophagus , bronchial and mediastinal lymph
         nodes ( Lnn . bi furcationes , 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 ;      ,
     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 . porta les );           ^
     g ) the gastro-intestinal tract , the mesentery , the gastric and mesenteric
          lymph nodes ( Lnn . gastrici mesenterici , craniales and caudales );
 ---pagebreak---                                 - 12 -
h ) the spleen;
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 superfi ciales ) ;
I ) the udder and its lymph nodes ( Lnn . supramammarii ); in cows , the
     udder shall be opened by a long, deep incision as far as the lac-
     tiferous 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 followmg 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 . cervi cales
profundi ), costocervi cai ( Lnn . costocervicales ), popliteal ( Lnn .
poplitei ), precrural ( Lnn . subiliaci ), ischiatic ( Lnn . ischiatici ),
iliac and sublumbar ( Lnn . iliaci et lumbales ), 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 .
In the case of pigs , incision of the lymph nodes of the head, excppt
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 .
 ---pagebreak---                                        - 13 -
                                                                            b
41 ) In addition , the official veterinarian must systemati cally carry
     out    :
     A. An investigation for cysti cercosi s ;                                  #
         a ) in bovine animals over six weeks old which must include examina­
            tion of :
              - the tongue , of which the musculature must be incised length­
                 wise on the lower surface , without damaging the organ excess­
                 ively,
                             \
              - 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 ,
                                                        >       i
              - 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 levfl 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 caMdate lobe ( Spiegel lobe ).
     C. An investigation for glanders in solipeds by means of careful
         examination 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---      However this examination may be replaced by alternative examinations
     in accordance with the procedure of Article 13 .
                                                ν
     D. An investigation for tnch-inae in accordance with Annex III .
                                  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
      supervising the plant , in particular any handling which is consid­
      ered 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 )
          progressively 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
                                                    *
          transported 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 exten­
          sion of the overhead handling network from the slaughter premises
          and cutting must be carried out immedia'tely .  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 ).
 ---pagebreak---        c ) Cutting shall be carried out m such a way as to avoid any con­
            tamination 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 vet­
      erinarian .      The (. atter must be notified in good time before the
      cutting of meat intended for intra-Community trade .
48 ) Supervision by the official veterinarian shall include the following
      tasks :
      - supervision of the entry register for fresh meat and the exit
          register for 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 ,                         1
      - the drawing up and issuing of the documents provided for in this
          directive , certifying that there has been supervision of the meat ,
      - supervision of the cleanliness of the buildings , facilities and
          instruments provided for in Chapter IV, and of staff hygiene ,
          including their clothing ,
 ---pagebreak---                                        - 16 -
                                                                            5*
        - 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 main­
       tain :
       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 ,
       - in the centre , the veterinary approval number of the slaughter­
          house ,
       - on the lower part , one of the following sets of initials , CEE ,
          EEG, EWG, E0F, EEC .              ~
       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 accord­
       ance with paragraph 50 .
 ---pagebreak---                                        - 17 -
       - 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 ,
       - other carcases must be stamped in at least four places , on the
         shoulders 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 includ-
     \ ing the veterinary approval number of the cutting plant instead of
        that of the slaughterhouse , applied to a label fixed to the packag­
        ing 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 .
                                                       t
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 slaughterhouse , 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 .
 ---pagebreak---                                                                        "Λ
                              «
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 determined in accordance with the procedure laid down in Article 13 .
                                  CHAPTER XI
                     Wrapping and packaging of fresh meat
58) a ) Packagings ( for example packing cases , paperboard boxes ) shall
         fulfil all rules of hygiene , in 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  1
         non-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 opera­
     tion 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 two ; it
     may not be used a second time for wrapping meat .
60 ) Wrapped meat must be packaged .
 ---pagebreak---                                      - 19 -
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 fulfilled .
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
         introduction 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 stor­
         age rooms provided .
                                  CHAPTER XII
                              Health certificate
63 ) The original copy of the health or storage 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 II and IV, be expressed in the language of the country of
     destination at Least and contain the information specified in the
     model in Annex II and IV .
 ---pagebreak---                                       - 20 -
                                CHAPTER XIII
                                     Storage
64 ) Fresh meat intended for i ntra-Communi ty trade must be chilled imme­
     diately after the post mortem inspection and kept at a constant
      temperature of not more than + 7°C for carcases and cuts and + 3°C
      for offal .
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
                                   T ransport
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 .
     When meat is transported from a slaughterhouse to a cutting plant in
     the same Member State , sealing shall not be required .
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 disinfect .
     b ) They must be provided with efficient devices for protecting the
         meat against insects and dust and be watertight to prevent drain­
         age of liquids .
 ---pagebreak---                                      - 21 -
     c ) For transporting carcases , half-carcases or quarters and unpack­
         aged 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 .
7Q ) Means of transport intended for transporting meat may in no case be
     used for transporting live animals or any product likely to affect
     or contaminate meat .
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
     transportation except in the case of air transport in accordance
     with paragraph 69 ( c ).
     Other cuts and offal must be hung 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 trans­
     port vehicles or containers and loading conditions meet the hygiene
     requirements of this Chapter .
 ---pagebreak---                                      ANNEX    II
                                       MODEL
                               HEALTH CERTIFICATE
for fresh meat intended for consignment to a Member State ( 1 ) of the EEC
                                                          No ( 2 )
Exporting country
Ministry ........
                    !
Department ......
Ref .                                                                     ( optional )
  I. Identification' of meat
      Meat of
                                           ( Animal species )
      Nature of cuts
      Nature of packaging
      Number of cuts or packages
      Net weight                 ,
 II . Origin of meat
      Address ( es ) and veterinary approval number ( s ) of the approved slaughter-
      housed )
      Address(es ) and veterinary approved number(s ) of the approved cutting
      plant ( s )
      Address(es ) and veterinary approval number(s ) of the approved store(s ) .
III . Destination of meat
      The meat will be sent from
                                     ( Place of loading )
      to
                             ( Country and place of destination )
      by the following means of transport ( 3 )
      Name and address of consignor
      Name and address of consignee
 ---pagebreak---                                     •      - 2 -
               '                      .                    .                         >)
IV . Health attestation
       I , the undersigned , official veterinarian, certify that :
       a ) - the meat described above ( 4 ),
           - the label affixed to the packages of meat described above ( 4 ),
           bears ( 4 ) xa stamp to the effect that the meat comes wholly from
           animals slaughtered in approved slaughterhouses;                      (
       b ) it has / they have been passed as fit for human consumption following
                                I
           a veterinary inspection carried out in accordance with the Directive         .
           on health problems affecting intra-Community trade in fresh meat ;
       c ) it has / they have been cut in an approved cutting plant ( 4 );
       d ) the meat has been stored in accordance with the Directive on health
           problems of intra-Community trade in fresh meat ;
       e ) it has / they have / have not been subjected to a tri chinoscopi c examination
           (4 );       '                 '
       f ) the means of transport and the loading conditions of this consignment
                 «.               \            '
           meet the hygiene requirements laid down in that Directive .
Done at                                              on
                                                 ( Signature of the official veterinarian )
( 1 ) Fresh meat in accordance with the Directive referred to in IV ( b ) of
       this certificate , all parts fit for human consumption from domestic
       bovine animals , swine , sheep and goats and solipeds which have not
       undergone any preserving process, however, chilled and .frozen meat
     • shall be considered to be fresh meat .
( 2 ) Optional .
(3 ) In the case of trucks and lorries , state the registration number , in the
       case of aircraft the flight number, afnd in the case of boats the name .
( 4 ) Delete as appropriate .
 ---pagebreak---                               ANNEX III
     The examination for trichinae ( trichinel La spirulis ) of
            fresh meat originating from domestic swin e
Fresh meat from domestic swine which contains skeletal muscles ( striated
muscles ) shall be examined to detect the presence of trichinae under the
supervision and responsibility of the official veterinarian .
The examination shall be carried out in accordance with methods adopted
according to the procedure of Article 12 .
Fresh meat may be exempted from the examination of paragraphs 1 and 2
provided it is frozen in accordance with provisions adopted according to
the procedure of Article 12 .
Fresh meat may be exempted from the requirements of paragraphs 1-3
provided that it originates from animals which are considered free from
trichinella spirulis infection in accordance with the provisions adopted
by the procedure of Article 12 .
 ---pagebreak---                                    ANNEX IV
                     S torage certificate for fresh meat
Member State / Third country of origin ( 1 )
Member State in which storage was carried out
 Type of meat
 Packaging
 Number of carcases ( 1 )
Number of parts of carcases ( 1 )
Number of packages ( 1 )
Net weight                   '
 ( Member State of destination )
 ( Address(es ) and veterinary approval number(s ) of the approved store(s )
I, the undersigned , official veterinarian , certify that :
a ) - the meat described above ( 1 )
     - the label affixed to the packages of meat described above ( 1 )
     bears a stamp to the effect that the meat has been produced in accordance
     with the Directive on health problems affecting intra-Communi ty trade
     in fresh meat ;
b ) the storage , means of transport and loading conditions of this consignment
     meet the hygiene requirements laid down in that Directive .
Done at                                           on
                                           ( Signature of the official veterinarian )
( 1 ) Delete as appropriate .