CELEX: 51989PC0668
Language: en
Date: 1990-02-05
Title: PROPOSAL FOR A COUNCIL REGULATION ( EEC ) LAYING DOWN HEALTH RULES FOR THE PRODUCTION AND PLACING ON THE MARKET OF FRESH POULTRY MEAT

2. 4. 90                                   Official Journal of the European Communities                                 No C 84/71
                 Proposal for a Council Regulation (EEC) laying down health rules for the production and placing on
                                                   the market of fresh poultrymeat
                                                         COM(89) 668 final
                                        (Submitted by the Commission on 12 February 1990)
                                                            (90/C 84/06)
THE COUNCIL OF THE EUROPEAN COMMUNITIES,                              January 1992 will not be able to comply with all the rules laid
                                                                      down by this Regulation; whereas the question of whether
Having regard to the Treaty establishing the European                 limited and temporary derogations may be granted to such
Economic Community, and in particular Article 43                      establishments within the general framework laid down in
thereof,                                                              Council Decision . . . / . . ./EEC of . . . (on the granting of
                                                                      limited and temporary derogations from specific Community
                                                                      health rules on the production and marketing of products of
Having regard to the proposal from the Commission,
                                                                      animal origin) (3) should be resolved;
Having regard to the opinion of the European Parliament,
                                                                      Whereas it should be stressed that the exclusion of certain
                                                                      operations from the scope of application of this Regulation
Having regard to the opinion of the Economic and Social               and the granting of derogations from the health rules laid
Committee,                                                            down in this Regulation are without prejudice to the
                                                                      submission of all operations of production and placing on the
Whereas poultrymeat is included in the list of products in            market of fresh poultrymeat to the general health rules laid
Annex II to the Treaty; whereas production of and trade in            down by Council Regulation (EEC) No . . . / . . . of . . .
poultrymeat constitutes an important source of income for             (laying down general health rules for the production and
part of the farming population;                                       placing on the market of products of animal origin and
                                                                      specific health rules for certain products of animal
                                                                      origin) (4);
Whereas in order to ensure the rational development of this
sector and to increase the productivity, public health rules
affecting production and placing on the internal market must          Whereas the Commission should be entrusted with the task
be laid down at Community level;                                      of adopting certain measures for implementing this
                                                                      Regulation; whereas, to that end, procedures should be laid
                                                                      down establishing close and effective cooperation between
Whereas the Community must adopt the measures intended                the Commission and the Member States within the Standing
to progressively establish the internal market over a period          Veterinary Committee,
expiring on 31 December 1992;
Whereas the laying down of such rules leads to protection of
public health and completion of the market;
                                                                      HAS ADOPTED THIS REGULATION:
Whereas the official veterinarians in a slaughterhouse should
be in charge of controlling the welfare of slaughter
poultry;                                                                                           Article 1
Whereas, to achieve this purpose, it is necessary to modify           1.     This Regulation lays down health rules for the
the rules laid down in Directive 71/118 /EEC of 15 February           production and placing on the market of fresh poultrymeat
1971 on health problems affecting trade in poultrymeat (*),           intended for human consumption from:
as last amended by Directive 88/657/EEC (2), in order to
put it in line with the new approach at Community level;              (a) domestic animals of the following species: hens,
                                                                           turkeys, guinea-fowls, ducks, geese and pigeons;
Whereas it seems necessary to exclude certain types of direct
                                                                      (b) farmed pheasants, quails and partridges.
sale from the scope of this Regulation;
                                                                      2.     This Regulation shall not apply:
Whereas this Regulation should not apply to certain products
sold directly by the producer to the consumer;                        (a) to the cutting and storage of fresh meat performed in
                                                                           retail shops or in premises adjacent to sale points, where
Whereas it is possible that, due to certain particular                     the cutting and storage are performed solely for the
circumstances, some establishments operating prior to 1                    purpose of supplying the final consumer directly;
(») O J N o L 5 5 , 8. 3. 1971, p. 23.                                (3) OJ No L . . .
(2) OJ No L 382, 31. 12. 1988, p. 3.                                  (4) OJ No L . . .
 ---pagebreak--- No C 84/72                                 Official Journal of the European Communities                                        2. 4. 90
(b) to fresh poultrymeat supplied in isolated cases directly          12.   'establishment' means an approved slaughterhouse, an
     by the producer to the final consumer for his own                      approved cutting plant or an approved cold store;
     consumption, in the holding of production or on a
                                                                      13.   'wrapping' means the protection of fresh meat by the
     market near to the holding of production, excluding
                                                                            use of an initial wrapping or initial container in direct
     itinerant sale or sale by mail order.
                                                                            contact with the fresh meat concerned as well as the
3.     If necessary, the Commission shall adopt, according to               initial wrapper or initial container itself;
the procedure referred to in Article 15, appropriate rules for        14.   'packaging''means the placing of wrapped fresh meat in
a uniform application of paragraph 2.                                       a second container as well as the latter container
                                                                            itself.
4.     This Regulation shall apply without prejudice to
specific Community rules on minced meat or similarly
comminuted meat.                                                                                   Article 3
                                                                      Fresh poultrymeat must meet the following conditions:
                            Article 2
                                                                      A. Carcases and offal must:
For the purposes of this Regulation:                                       (a) have been obtained from a slaughterhouse
                                                                                 approved and supervised in accordance with
 1. 'poultrymeat' means all parts suitable for human
                                                                                Article 8;
      consumption from:
      (a) domestic animals of the following species: hens,                 (b) come from an animal inspected ante-mortem by an
            turkeys, guinea-fowl, ducks, geese and pigeons;                      official veterinarian, or by assistants acting under
                                                                                 supervision of the official veterinarian, in
      (b) farmed pheasants, quails and partridges;
                                                                                 accordance with Article 4 and be considered
 2. 'fresh poultrymeat' means poultrymeat, including meat                        following such inspection suitable for slaughter for
      which is yaccum-wrapped or wrapped in a controlled                         trade in fresh poultrymeat;
      atmosphere, which has not undergone any treatment
                                                                          (c) have been treated under satisfactory hygiene
     other than cold treatment to ensure preservation;
                                                                                 conditions in accordance with Chapter V of
 3.   'carcase'means the whole body of a fowl after bleeding,                    Annex I;
     plucking and evisceration; however removal of the                    (d) have been inspected post-mortem by an official
     kidneys, legs at the tarsus or the head shall be                           veterinarian or by assistants acting under
     optional;                                                                   supervision of the official veterinarian in
 4.   'offal' means fresh poultrymeat other than that of the                    accordance with Article 4 and found to be fit for
     carcase as defined in paragraph 3, even if it remains                      human       consumption       in accordance       with
     naturally connected to the carcase, as well as the head                    Chapter VII of Annex I;
     and feet where these are presented separately from the               (e) bear a health marking conforming to the
     carcase;                                                                   requirements of Chapter XI of Annex 1; where
 5.   'viscera' means offal from the thoracic, abdominal and                    appropriate a decision may be taken to amend or
     pelvic cavities, including the trachea and oesophagus                      supplement the provisions of that Chapter in
     and, where appropriate, the crop;                                          accordance with the procedure laid down in
                                                                                Article 15 to take account, in particular, of various
 6. 'official veterinarian' means the veterinarian designated                   forms of presentation used in the trade, provided
     by the competent central authority of the Member                           such forms comply with the rules of hygiene; in
     State;                                                                     particular, and notwithstanding the provisions of
                                                                                Chapter XI, the conditions under which the
 7. 'assistant' means a person officially designated by the
                                                                                marketing in large packagings of carcases, parts of
     competent central authority of the Member State under
                                                                                carcases or offal, which have not been marked in
     Article 4 (2) to assist the official veterinarian;
                                                                                accordance with 60.3(a) of Chapter XI is
 8. 'ante-mortem health inspection' means inspection of                         authorized shall be laid down in accordance with
     live poultry in accordance with the requirements of                        Commission Directive 80/879/EEC (»);
     Chapter V of Annex I;
                                                                          (f)   have been stored, in accordance with Chapter XII
 9. 'post-mortem health inspection'means inspection of the                      of Annex I, after post-mortem inspection under
     slaughtered poultry in a slaughterhouse, immediately                       satisfactory     hygiene       conditions    in     the
     after slaughter, in accordance with the requirements of                    establishments or stores approved and supervised in
     Chapter VII of Annex I;                                                    accordance with Article 8;
10.  'consignment' means a quantity of meat transported by                (g) have been suitably packed in accordance with
     the same means of transport;                                               Chapter XIII of Annex I; where a protective cover
                                                                                is used, it must satisfy the requirements of the same
11.  'means of transport' means the freight-carrying parts of                   Chapter; where appropriate a decision may be
     motor vehicles, rail vehicles and aircraft and the holds                   taken to amend or supplement the provisions of
     of ships or containers for transport by land, sea or
     air;                                                            (>) OJ No L 251, 24. 9. 1980, p. 10.
 ---pagebreak---  2. 4. 90                                     Official Journal of the European Communities                               No C 84/73
            that Chapter in accordance with the procedure laid            3.    Assistants shall help the official veterinarian in
            down in Article 16 to take account, in particular, of        carrying out the following operations only:
            various forms of presentation used in the trade,
            provided such forms comply with the rules of                 — supervising application of the hygiene rules laid down in
            hygiene; however, provisions adopted under this                  Chapters IV and VI of Annex I,
            procedure relating to the degree of transparency
                                                                         — checking that at the time of the ante-mortem health
            and colouring of the protective wrappings should
                                                                             inspection none of the symptoms mentioned in Point 28
            not result in marks or written information required
                                                                             of Chapter V of Annex I is present,
            or allowed by Community rules being prevented
            from appearing on such wrappings;                            — checking that at the time of the post-mortem health
      (h) have been transported            in   accordance    with           inspection the conditions listed in Point 48 of
            Chapter XIV of Annex I.                                          Chapter VIII of Annex I are not present,
 B. 1. Parts of carcases or boned meat must:                             — the health control of cut meat and stored meat as
                                                                             provided for in Chapter X of Annex I,
         (a) have been cut in cutting premises approved and
               supervised in accordance with Article 8;                  — the supervision of transport vehicles or containers and
                                                                             loading conditions as provided for in Point 69 of
         (b) have been cut and obtained in accordance with
                                                                             Chapter XIV.
               the requirements of Chapter IX of Annex I and
               come from:
               — fresh poultrymeat coming from animals
                   slaughtered in the Community and                                                  Article 5
                   complying with the requirements set out in
                   section A or                                          Without prejudice to Council Directive 86/469/EEC ('), in
               — fresh poultrymeat imported from third                   addition to the requirements laid down in Article 3, fresh
                   countries in accordance with Community                poultrymeat or animals must have undergone a sampling
                   provisions relating to the importation of fresh       examination for residues, where the official veterinarian
                   poultrymeat from third countries;                     suspects their presence on the basis of the findings of the
                                                                         health inspection.
        (c) have been stored under conditions complying
               with Chapter XII of Annex I;                              This examination shall be carried out to check for both
        (d) have been subject to control by an official                  residues of substances having a pharmacological action and
               veterinarian in accordance with Chapter X of              of the conversion product thereof and other substances
               Annex I;                                                  transmitted to poultrymeat which are likely to be dangerous
                                                                         to human health.
        (e) satisfy the requirements of Section A (c), (e), (g)
               and (h).
                                                                         If the poultrymeat examined shows traces of residues in
    2. When the cutting premises use fre§h meat other than               quantities which exceed the permitted tolerances, it must be
        poultrymeat, it must conform to the relevant                     declared unfit for human consumption.
        Community standards.
                                                                         These examinations for residues must be carried out in
C. Fresh meat which has been stored in accordance with                   accordance with proven methods which are scientifically
     this Regulation in a cold store approved by a Member                recognized, in particular those laid down in Community
     State and which has not thereafter undergone any                    rules or other international standards.
     handling, except in connection with storage, must meet
     the requirements of Sections A (c), (e), (f), (g) and (h)           It must be possible to assess the examination for residues
     and B or be fresh poultrymeat imported from third                   using reference methods laid down in accordance with the
     countries,       in    accordance       with      Community         procedure set out in Article 15.
     regulations.
                                                                         In accordance with the procedure referred to in Article 16, at
                             Article 4                                   least one reference laboratory must be designated in each
                                                                         Member State to carry out the examination for residues.
1.     When carrying out ante-mortem and post-mortem
inspections, effecting the health control of cut meat provided           Acting on a proposal from the Commission the Council shall
for in Chapter X of Annex I, and supervising the hygiene                 adopt the tolerances for the substances transmitted to meat
conditions to be satisfied by establishment pursuant to                  which are likely to be dangerous to human health, other than
Chapters IV and VI of Annex I, the official veterinarian may             those established in Council Directive 86/363/EEC (2) and
be helped by assistants working under his supervision and                Directive . . . / . . ./EEC( 3 ) (laying down a Community
responsibility.                                                          procedure for the establishment of tolerances for residues of
                                                                         veterinary medicinal products).
2.     Only those persons who satisfy the requirements of
Annex II may act as assistants following a test organized by             (!) OJ No L 275, 26. 9. 1986, p. 36.
the competent central authority of the Member State or by                (2) OJ No L 221, 7. 8. 1986, p. 43.
the authority appointed by that central authority.                       (3) OJ No L . . .
 ---pagebreak--- No C 84/74                                  Official Journal of the European Communities                                      2. 4. 90
                              Article 6                                A Member State shall not approve an establishment unless
                                                                       compliance with this Regulation is assured. The Member
Without prejudice to Council Directives 81/602/EEC (J)                 States shall withdraw approval if the conditions for approval
and 88/146 /EEC ( 2 ), fresh poultrymeat cannot be placed on           cease to be fulfilled.
the market if
                                                                       If a check has been made in accordance with Article 9        the
 1. showing traces of residues in quantities which exceed the          Member State concerned shall take account of                 the
     permitted tolerances;                                             conclusions thereof. The other Member States and             the
                                                                       Commission shall be informed of the withdrawal                of
2. treated with ionizing or ultraviolet radiations in                  approval.
     conditions other than those specified in Council
     Directive. . . / . . ./EEC (3) (on the approximation of the
                                                                       2.     Inspection and supervision of establishments shall be
     laws of Member States concerning foods and food
                                                                       carried out under the responsibility of the official
     ingredients treated with ionizing radiations);
                                                                       veterinarian who may be assisted in purely practical tasks by
                                                                       staff specially trained for the purpose. The official
3. treated with antibiotics, preservatives or tenderizers;
                                                                       veterinarian must at all times have free access to all parts of
4. originating from animals found to have one of the faults            the establishments in order to ensure that this regulation is
     listed in Chapter VIII of Annex I.                                being complied with.
                                                                       The detailed rules governing this assistance shall be
                                                                       determined in accordance with the procedure laid down in
                              Article 7                                Article 16.
1.      Member States shall entrust to a central service or body       3.     The production of the health mark and sealing material
the task of collecting and using the results of the ante-mortem        referred to in Chapter XI of Annex I must be authorized by
and post-mortem inspections carried out by the official                the authorities of the Member State which supervise their
veterinarian, in cases of diagnosis of diseases transmissible to       use.
humans.
Where such a disease is diagnosed, the results of the specific                                      Article 9
case shall be communicated as soon as possible to the
competent veterinary authorities responsible for supervision
of the herd from which the animals originated.                         Veterinary experts from the Commission may, in so far as is
                                                                       necessary to ensure uniform application of this Regulation,
                                                                       make on-the-spot checks; they may verify whether
2.      Member States shall submit to the Commission                   establishments are actually complying with this Regulation.
information on certain diseases and particularly cases where           The Commission shall inform the Member States of the
diseases transmissible to humans have been diagnosed.                  results of the investigation.
3.      The Commission shall, in accordance with the                   A Member State in whose territory a check is being carried
procedure laid down in Article 16, adopt detailed rules for            out shall give all the necessary assistance to the experts in
implementing this Article and in particular with regard to:            carrying out their duties.
— the regularity with which information               has to be
                                                                       The general provisions for implementing this article shall be
    submitted to the Commission,
                                                                       determined in accordance with the procedure laid down in
— the type of information,                                             Article 16. In accordance with the same procedure, a code
                                                                       shall be established containing the rules to be followed for the
— the diseases to which the collection of information should           purpose of the checks provided for in this Article.
    apply,
— procedures for collecting and using information.
                                                                                                   Article 10
                                                                       By way of derogation from the requirements of Point A (a) of
                              Article 8                                Article 3, birds intended for the production of 'foie gras' may
                                                                       be stunned, bled and plucked on the fattening farm, provided
 1.     Each Member State shall draw up a list of                      that these operations are carried out in a separate room
establishments approved by it. Each establishment shall have           which complies with the requirements of Point 13 (c) of
a veterinary number. The Member States shall send this list            Chapter I, of Annex I, and that, in accordance with
to the other Member States and to the Commission.                      Chapter XIV, of Annex I, the uneviscerated carcases are
                                                                       transported immediately to an approved cutting plant which
I1) OJ No L 222, 7. 8. 1981, p. 32.                                    is equipped with a special room as defined in Point
(2) OJ No L 70, 16. 3. 1988, p. 16.                                    (14) (b) (ii) of Chapter II of Annex I, where the carcases must
(*) OJ No L . . .                                                      be eviscerated within 24 hours.
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                           Article 11                                 representatives of the Member States within the Committee
                                                                      shall be weighted in the manner set out in that Article. The
 1.     The Commission, on the basis of scientific studies,           Chairman shall not vote.
 shall review, in accordance with the procedure referred to in
 Article 15, the rules for ante- and post-mortem health
                                                                      4.     The Commission shall adopt the measures envisaged if
 inspection and the conditions on which partially eviscerated
                                                                      they are in accordance with the opinion of the
 (or non-eviscerated) poultry may be placed on the market.
                                                                      Committee.
 2.     Until the adoption of the special conditions for
 partially eviscerated (or non-eviscerated) poultry referred to       5.     If the measures envisaged are not in accordance with
 in the first paragraph, the Member States may, within the            the opinion of the Committee, or if no opinion is delivered,
 framework of the general rules of the Treaty, authorize the          the Commission shall, without delay, submit to the Council a
 placing on the market of such poultry.                               proposal relating to the measures to be taken. The Council
                                                                      shall act by a qualified majority.
                            Article 12                                If, on the expiry of a period of three months from the date of
                                                                      referral to the Council, the Council has not acted, the
 The rules laid down in Council Regulation (EEC) No . . . (*)         proposed measures shall be adopted by the Commission.
 (concerning veterinary checks on intra-Community trade in
 view of completing the internal market), shall apply in
 particular with respect to the organization of and the action
 to be taken following the checks carried out by the country of                                  Article 16
 destination and the safeguard measures to be applied in
 relation to health problems affecting production and
 distribution of fresh meat in the territory of the                   Where the procedure laid down in this Article is to be used,
 Community.                                                           the following rules shall apply.
                                                                      The representative of the Commission shall submit to the
                           Article 13                                 Committee referred to in Article 9 (1) a draft of the measures
                                                                      to be taken. The Committee shall deliver its opinion on the
 The Annexes shall be amended, in particular to adapt them            draft within a time-limit which the Chairman may lay down
 to advances in science and technology, by the Commission in          according to the urgency of the matter, if necessary by taking
 accordance with the procedure referred to in Article 15.             a vote.
                                                                      The opinion shall be recorded in the minutes; in addition,
                           Article 14                                 each Member State shall have the right to ask to have its
                                                                      position recorded in the minutes.
 Until the implementation of Community rules concerning
importation of poultrymeat from third countries, Member               The Commission shall take the utmost account of the
 States apply to those importations conditions at least               opinion delivered by the Committee. It shall inform the
equivalent to those laid down in this Regulation.                     Committee of the manner in which its opinion has been taken
                                                                      into account.
                           Article 15
 1.     The Commission shall be assisted by the Standing                                         Article 17
Veterinary Committee, set up by the Council Decision
68/351/EEC ( 2 ), hereinafter         referred to as 'the
Committee'.                                                           1.     According to the procedure referred to in Article 15
                                                                      derogations from the rules referred to in points 1 to 16 of
2.      Where the procedure laid down in this Article is to be        Annex I may be granted in favour of establishments which
followed, the provisions set out below shall apply.                   have small production.
3.      The representative of the Commission shall submit to          2.     When examining the derogations referred to in
the Committee a draft of the measures to be taken. The                paragraph 1, the Commission shall take into account the
Committee shall deliver its opinion on the draft within a time        information and the criteria referred to in Articles 2 and 3 of
limit which the Chairman may lay down according to the                Council Decision . . . / . . ./EEC (on the granting of
urgency of the matter. The opinion shall be delivered by the          derogations from specific Community health rules on the
majority laid down in Article 148 (2) of the Treaty in the case       production and marketing of products of animal origin).
of decisions which the Council is required to adopt on a
proposal from the Commission. The votes of the
                                                                      3.     When granting the derogations referred to in
(») OJ No L . . .                                                     paragraph 1, the Commission shall establish, in accordance
(2) OJ No L 255, 18. 10. 1968, p. 23.                                 with procedure referred to in Article 15, the general and
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particular conditions applicable to the enforcement of each                    2.     However, implementing measures adopted under
derogation.                                                                    Directive 7 1 / 1 1 8 / E E C are valid in respect of the present
                                                                               Regulation.
                            Article 18
The Commission may, in accordance with the procedure                                                         Article 20
referred to in Article 16, issue recommendations containing
                                                                               This Regulation shall enter into force 30 days after its
guidelines concerning good manufacturing practices
                                                                               publication in the Official Journal of the European
applicable to different stages of production and placing on
                                                                               Communities.
the market.
                                                                               It shall apply with effect from 1 January 1993.
                            Article 19
1.     Directive 71/118/EEC is hereby repealed with effect                     This Regulation shall be binding in its entirety and directly
from 1 January 1993.                                                           applicable in all Member States.
                                                                     ANNEX I
                                GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS
               Establishments must have at least:
                1. in rooms where fresh meat is produced, worked on or stored:
                    (a) waterproof flooring which is easy to clean and disinfect, rotproof and laid in such a way as to facilitate
                        the draining of water: the water must be channelled towards drains fitted with gratings and traps to
                        prevent odours. However, these establishments must have:
                        — in the case of rooms referred to in paragraph 13 (f) of Chapter 1, paragraph 14 (a) of Chapter II and
                             paragraph 15 (a) of Chapter HI, waterproof flooring which is easy to clean and disinfect, rotproof
                             and laid in such a way as to facilitate the draining of water or, in the case of premises referred to in
                             paragraph 15 (a), fitted with a device with which water may easily be removed,
                        — in the case of rooms referred to in paragraph 16 (a) of Chapter III, waterproof and rotproof
                             flooring;
                    (b) smooth, durable, impermeable walls, with a light coloured, washable coating up to a height of at least
                         two metres, and of at least three metres in slaughter-rooms; in chilling or refrigeration rooms and in
                         stores the walls must be coated at least to storage height. Wall to floor junctions must be rounded or
                         similarly finished except in the rooms referred to in Chapter III, paragraph 16 (a).
                         However, the use of wooden walls in the rooms referred to in paragraph 16 of Chapter HI does not
                         constitute grounds for withdrawing approval provided they were built before 1 January 1983;
                    (c) doors in hard-wearing, non-corrodible material and, if of wood, with a smooth and impermeable
                         covering on both sides;
                    (d) insulation materials which are rotproof and odourless;
                    (e) adequate ventilation and if necessary good extraction of steam;
                    (f)  adequate natural or artificial lighting which does not distort colours;
                    (g) a clean and easily cleaned ceiling; failing that, a roof covering with an interior surface which fulfils these
                         conditions;
                2. (a) as near as possible to the work stations, a sufficient number of facilities for cleaning and disinfecting
                        hands and for cleaning tools with hot water. Taps must not be hand operable. For washing hands, these
                        facilities must have hot and cold running water or water premixed to a suitable temperature, cleaning
                        and disinfecting products and hygienic means of drying hands;
                    (b) facilities for disinfecting tools, with hot water supplied at not less than 82 °C;
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          3. appropriate arrangements for protection against pests such as insects, rodents, etc.;
          4. (a) instruments and working equipment such as cutting tables, tables with detachable cutting surfaces,
                   containers, conveyor belts and saws, made of corrosion-resistant material, not liable to taint meat and
                   easy to clean and disinfect. The use of wood is forbidden except in rooms where the only fresh poultry-
                   meat stored is hygienically packaged fresh poultrymeat;
             (b) corrosion-resistant fittings and equipment meeting hygiene requirements for:
                   — poultrymeat handling,
                   — storing meat containers, in such a way that neither the meat nor the containers come into direct
                        contact with the floor or walls;
             (c) facilities for the hygienic handling and protecting of poultrymeat during loading and unloading;
             (d) special watertight non-corrodible containers, with lids and fasteners to prevent unauthorized persons
                   from removing things from them, for keeping meat not intended for human consumption, or a lockable
                   room for such meat and offal if the quantities are large enough to necessitate this or if the meat and offal
                   is not removed or destroyed at the end of each working day; where such meat is removed through
                   conduits, these should be so constructed and installed so as to avoid any risk of contamination of the
                   fresh meat;
          5. refrigeration equipment to keep the internal temperature of the meat at the levels required by this Regulation.
             This equipment must include a system for draining off water of condensation without any possibility of
             contamination of the meat;
          6. a pressurized supply of potable water within the meaning of Directive 80/778/EEC only; however, a
             non-potable water supply is authorized in exceptional cases for steam production, fire fighting and the
             cooling of refrigeration equipment, provided that the pipes installed for this purpose preclude the use of this
             water for other purposes and present no risk of contamination of fresh meat. Non-potable water pipes must
             be clearly distinguished from those used for potable water;
          7. an adequate supply of hot potable water within the meaning of Directive 80/778/EEC;
          8. a waste water disposal system which meets hygiene requirements;
          9. an adequately equipped lockable room for the exclusive use of the veterinary service; or, in the case of stores
             referred to in paragraph 16 of Chapter HI, suitable facilities;
         10. facilities enabling the veterinary inspections provided for in this Regulation to be carried out efficiently at any
             time;
         11. an adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash basins,
             showers and flush lavatories. The latter must not open directly onto the work rooms. The wash basins must
             have hot and cold running water or water premixed to a suitable temperature, materials for cleaning and
             disinfecting the hands and hygienic means of drying hands; the wash basin taps must not be hand-operable or
             arm-operable: There must be a sufficient number of such wash basins near the lavatories;
         12. a place and adequate facilities for cleaning and disinfecting cages and means of transport. This place and these
             facilities are not compulsory if provisions exist requiring that means of transport be cleaned and disinfected at
             officially authorized facilities.
                                                             CHAPTER I
                                   Special conditions for the approval of poultry slaughterhouses
         13. Beyond the general requirements poultry slaughterhouses must have at least:
             (a) a room or covered space which is sufficiently large and easy to cleanse and disinfect, for the ante-mortem
                   inspection of poultry;
             (b) a special room or covered space which is easy to cleanse and disinfect, exclusively for poultry suffering
                   from or suspected to be suffering from disease;
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               (c) a slaughter room large enough for stunning and bleeding on the one hand, and plucking and any scalding
                     on the other, to be carried out in separate places. Any communication between the slaughter room and
                     the room or space referred to in (a) other than the narrow opening through which only slaughter poultry
                     may pass must have an automatically closing door;
               (d) an evisceration and preparation room which is large enough for evisceration to be carried out in a place
                     sufficiently far from the other work stations, or separated from them by a partition, so as to prevent
                     contamination. Any communication between the evisceration and preparation room and the slaughter
                     poultry may pass must have an automatically closing door;
               (e) if necessary, a dispatching room;
               (f)   one or more sufficiently large chilling or refrigerating rooms;
               (g) a room or space for collecting feathers unless these are treated as waste.
                                                               CHAPTER II
                                       Special conditions for the approval of poultry cutting plants
           14. Beyond the general requirements, poultry cutting plants must have at least:
               (a) chilling or refrigerating rooms large enough for meat preservation, and, where packaged meat is stored
                     in the establishment, a separate such room for packaged meat;
               (b)    (i) a room for cutting and boning and wrapping equipped with a recording thermometer or recording
                          telethermometer;
                     (ii) if evisceration is carried out there, a room for the evisceration of ducks and geese reared for the
                          production of 'foie gras' which have been stunned, bled and plucked on the fattening farm;
               (c) a room for packaging, where such operations are carried out in the cutting plant; unless the conditions
                     laid down in point 62 of Chapter XI of Annex I to Regulation (EEC) No . . . / . . . (laying down the
                     health rules for production and placing on the market of fresh meat and repealing Directive
                     64/433/EEC) are fulfilled;
               (d) a room for the storage of packaging and wrapping materials where such operations are carried out in the
                     cutting plant;
               (e) cooling equipment in the rooms provided for under (e) to keep meat at an internal temperature of not
                     more than + 4 °C.
                                                               CHAPTER III
                                               Special conditions for the approval of stores
           15. In addition to the general requirements, stores in which fresh poultrymeat is stored in accordance with the
               first indent of paragraph 61 of Chapter XIII must have at least:
               (a) sufficiently large chilling and refrigeration rooms, which are easy to clean and in which fresh meat can be
                     stored at the temperatures provided for under the first indent ot paragraph 61;
               (b) a recording thermometer or recording telethermometer in each storage area.
           16. In addition to the general requirements, stores in which fresh meat is stored in accordance with the second
               indent of paragraph 61 of Chapter XIII must have at least:
               (a) sufficiently large rooms, which are easy to clean and in which fresh meat can be stored at the
                     temperatures provided for in the second indent of paragraph 61;
               (b) a recording thermometer or recording telethermometer in each storage area.
 ---pagebreak--- 2. 4. 90                               Official Journal of the European Communities                                            No C 84/79
                                                           CHAPTER IV
                               Hygiene of the staff, premises and equipment in the establishments
         17. Absolute cleanliness shall be required of staff, premises and equipment:
             (a) staff must in particular wear clean working clothes and headgear and, where necessary, a neck shield.
                  Staff engaged in slaughtering animals or working on or handling meat must wash and disinfect their
                  hands several times during the working day and each time work is resumed. Persons who have been in
                  contact with sick animals or infected meat must immediately afterwards carefully wash their hands and
                  arms with hot water and then disinfect them. Smoking is forbidden in work rooms and store
                  rooms;
             (b) no animal may enter the establishments except, in the case of slaughterhouses, animals for slaughter.
                  Rodents, insects and other vermin must be systematically destroyed;
             (c) equipment and instruments used for working on meat shall be kept clean and in a good state of repair.
                  They shall be carefully cleaned and disinfected several times during the working day, at the end of the
                  day's work and before being re-used when they have been soiled;
             (d) cages for delivering poultry must be made of non-corrodible material, to be easy to clean and disinfect.
                  They must be cleaned and disinfected each time they are emptied.
         18. Premises, instruments and working equipment must not be used for purposes other than working on fresh
             poultrymeat or rabbit or game meat in accordance with Regulation (EEC) No . . . / . . . (Game meat and
             rabbit meat). This requirement shall not apply to transport equipment used in the rooms referred to in
             paragraph 16 (a) of Chapter III when the meat is packaged. Meat cutting instruments must be used solely for
             cutting poultrymeat.
             (a) The operator or proprietor of the establishment or his representative must conduct a regular check on the
                  general hygiene of conditions of production in his establishment, including by microbiological controls
                  in accordance with the fourth subparagraph.
                  These controls should cover utensils, fittings and machinery at all stages of production and, if necessary,
                  products.
                  He must be in a position, upon request from the official service, to inform the official veterinarian or the
                  Commission's veterinary experts of the nature, frequency and results of the controls conducted to this
                  end, together with the name of the investigating laboratory if need be.
                  The nature of these controls, their frequency, as well as the sampling methods and the methods for
                  bacteriological examination will be determined in accordance with the procedure referred to in
                  Article 15.
             (b) The official veterinarian will regularly analyze the results of the controls provided for in (a). He may, on
                  the basis of this analysis, conduct further microbiological examinations at all stages of production or on
                  the products.
                   The results of these analyses will be written up in a report, the conclusions and recommendations of
                   which will be notified to the operator, who will rectify the shortcomings noted with a view to improving
                  hygiene.
         19. Poultrymeat and containers thereof must not come into direct contact with the floor. Feathers and slaughter
             by-products must be taken away immediately from the slaughter floor.
         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 poultrymeat. In addition, non-potable water may
             be used in exceptional cases for cooling refrigeration equipment. Non-potable water pipes must be clearly
             distinguished from pipes used for potable water.
         21. The spreading of sawdust or any other similar substance on the floor of the workrooms and fresh meat
             storage rooms is prohibited.
         22. Detergents, disinfectants and similar substances must be used in such a way that instruments, working
             equipment and fresh poultrymeat are not adversely affected. Their use must be followed by thorough rinsing
             of such instruments and working equipment with potable water.
         23. Persons likely to contaminate meat are prohibited from working on it and handling it.
 ---pagebreak--- No C 84/80                              Official Journal of the European Communities                                           2. 4. 90
           24. Any person employed to work with or handle fresh meat shall be required to show, by a medical certificate,
               that there is no impediment to such employment. The medical certificate shall be renewed every year unless
               another staff medical check-up scheme offering equivalent guarantees is recognized in accordance with the
               procedure laid down in Article 15.
                                                               CHAPTER V
                                                     'Ante-mortem' health inspection
           25. Poultry for slaughter must undergo ante-mortem inspection within 24 hours of arrival at the slaughterhouse.
               The inspection must be repeated immediately before slaughter if more than 24 hours have elapsed since
               ante-mortem inspection.
               The identity of the poultry must be proved on arrival in the slaughterhouse.
               The operator of the slaughterhouse or his agent must facilitate operations for performing ante-mortem health
               inspections and in particular any handling which is considered necessary.
               However, in the case of ducks and geese reared for the production of'foie gras' and stunned, bled and plucked
               on the fattening farm, the ante-mortem inspection may be carried out in the last week of fattening.
           26. Ante-mortem inspection may be restricted to detecting injuries received in transport if the poultry has been
               inspected at the farm of origin within the last 24 hours and found to be healthy. If the ante-mortem inspection
               at the farm of origin and at the slaughterhouse is not carried out by the same official veterinarian, a health
               attestation stating the particulars required under Annex III must accompany the animals.
               In the case of ducks and geese reared for the production of 'foie gras' and stunned, bled and plucked on the
               fattening farm, the attestation referred to in Annex IV must accompany the uneviscerated carcases on arrival
               at the cutting plant equipped with the separate room for evisceration.
           27. (a) the ante-mortem inspection must be carried out under suitable lighting;
               (b) the official veterinarian shall, in respect of animals delivered to the slaughterhouse, check on compliance
                     with Community rules on animal welfare.
           28. The inspection must determine:
               (a) whether the poultry is suffering from a disease which can be transmitted to humans or animals, whether
                     it shows symptoms or whether its general condition is such as to indicate that the disease may
                     occur;
               (b) whether it shows symptoms of a disease or of a disorder affecting its general condition which may make
                     the meat unfit for human consumption.
           29. Poultry suffering from fowl plague, Newcastle disease, rabies, salmonellosis, cholera or ornithosis shall be
               declared unfit for human consumption.
           30. Animals may not be slaughtered for human consumption as fresh meat where it is established:
                — from the presence of sick poultry in the slaughterhouse,
                — from health information relating to their origin,
                that they have been in contact with birds suffering from fowl plague, Newcastle disease, rabies,
                salmonellosis, cholera or ornithosis in such circumstances that the disease might have been transmitted to
                them.
           31. The poultry referred to in Nos 28, 29 or 30 must be slaughtered separately and after slaughter of all other
                poultry.
                                                               CHAPTER VI
                                                  Slaughter and hygiene requirements
           32. Poultry brought into slaughter premises must be slaughtered immediately after stunning. However, stunning
                may be omitted if it is forbidden by a religious rite.
 ---pagebreak--- 2. 4. 90                                  Official Journal of the European Communities                                         No C 84/81
         33. Bleeding must be completed and carried out in such a way that the blood cannot cause contamination outside
             the place of slaughter.
         34. Slaughtered poultry must be plucked immediately and completely.
         35. Evisceration must be carried out immediately. The carcase must be opened in such a way that the cavities and
             all the viscera can be inspected. For this purpose the liver, spleen and digestive tract must be removed from the
             carcase in such a way that it is not contaminated and that the natural connections of those viscera remain until
             the inspection.
             However, ducks and geese reared and slaughtered for the production of 'foie gras' may be eviscerated within
             24 hours, provided that uneviscerated carcases are as soon as possible reduced to and then kept at the
             temperature laid down in Chapter XII, point 61, first indent and transported in accordance with the rules of
             hygiene.
         36. After inspection the viscera which have been removed must be separated immediately from the carcase, and
             the parts unfit for human consumption removed at once.
             Viscera or parts of viscera remaining in the carcase must, with the exception of the kidneys, be removed
             entirely, if possible under satisfactory hygiene conditions.
         37. It is forbidden to inflate poultrymeat, cleanse it with cloth or fill the carcase with anything other than edible
             offal from poultry slaughtered in the slaughterhouse.
         38. It is forbidden to cut the carcase or remove or treat the poultrymeat before the inspection has been completed.
             The official veterinarian may prescribe any other handling required by the inspection.
         39. Detained meat declared unfit for human consumption in accordance with No 48 or not allowed for human
             consumption in accordance with No 49, feathers and waste must be removed as soon as possible to the
             rooms, spaces or containers provided for in No 4(d) and must be so handled that contamination is kept to a
             minimum.
         40. After inspection and evisceration fresh poultrymeat must be cleaned immediately and chilled in accordance
             with the hygiene requirements.
         41. Carcases to be subjected to an immersion chilling process in accordance with the process described in 42
             must, immediately after evisceration, be thoroughly washed by spraying and immersed without delay. The
             spraying must be carried out by means of equipment which washes both the internal and external surfaces of
             the carcases efficiently.
             For carcases weighing:
             — not more than 2,5 kilograms, at least 1,5 litres of water must be used per carcase,
             — between 2,5 kilograms and 5 kilograms, at least 2,5 litres of water must be used per carcase,
             — 5 kilograms or more, at least 3,5 litres of water must be used per carcase.
         42. The immersion chilling process shall meet the following requirements:
             (a) the carcases must pass through one or more tanks of water or of ice and water, the contents of which are
                    continuously renewed. Only the system whereby the carcases are constantly propelled by mechanical
                    means through a counterflow of water is acceptable;
             (b) the temperature of the water in the tank or tanks measured at the points of entry and exit of the carcases
                    must not be more than +16 °C and + 4 °C respectively;
             (c) it must be carried out in such a way that the temperature specified in Chapter XII is reached in the
                    shortest possible time;
             (d) the minimum flow of water throughout the whole chilling process referred to in paragraph (a) must
                    be:
                    — 2,5 litres per carcase weighing 2,5 kilograms or less,
                    — 4 litres per carcase weighing between 2,5 kilograms and 5 kilograms,
                   — 6 litres per carcase weighing 5 kilograms or more.
                    If there are several tanks, the inflow of fresh water and the outflow of used water in each tank must be
                   regulated in such a way as to progressively decrease in the direction of movement of the carcases, the
 ---pagebreak--- No C 84/82                               Official Journal of the European Communities                                             2. 4. 90
                    fresh water being divided between the tanks in such a way that the flow of water through the last tank is
                    not less than:
                    — 1 litre per carcase weighing 2,5 kilograms or less,
                    — 1,5 litres per carcase weighing between 2,5 kilograms and 5 kilograms,
                    — 2 litres per carcase weighing 5 kilograms or more.
                    The water used for first filling the tanks must not be included in the calculation of these quantities;
               (e) the carcases must not remain in the first part of the apparatus or the first tank for more than half an hour
                    or in the rest of the apparatus or the other tank(s) for longer than strictly necessary.
                    All necessary precautions must be taken to ensure that, in the event of interruptions of the process, the
                    transit time laid down in the first subparagraph is complied with.
                    Whenever the equipment stops, the official veterinarian must satisfy himself that prior to the re-setting in
                    motion the carcases still conform to the requirements of the Regulation and are fit for human
                    consumption or, if such is not the case, ensure that they are transported as soon as possible to the
                    premises provided for in point 4 (d);
               (f)  each piece of equipment must be entirely emptied, cleaned and disinfected whenever this is necessary at
                    the end of the period of work and at least once a day;
               (g) it must be provided with calibrated control equipment to permit adequate and continued supervision of
                    the measuring and recording of:
                    — the water consumption during spray-washing before immersion,
                    — the temperature of the water in the tank or tanks at the points of entrance and exit of the
                        carcases,
                    — the water consumption during immersion,
                    — the number of carcases in each of the weight-ranges listed in (d) above and in point 4 1 ;
               (h) the results of the various checks carried out by the producer must be kept and submitted on request to the
                    official veterinarian;
               (i)  the correct functioning of the chilling plant and its effect on the hygiene level shall be evaluated —
                    pending adoption, in accordance with Article 15, of Community microbiological methods — by
                    scientific microbiological methods recognized by the Member States, the contamination of the carcases
                    with total and enterobacteriacea bacteria being compared before and after immersion. Such comparison
                    must be carried out when the plant is first brought into use and after that periodically and in any case each
                    time any alterations are made to the plant. The functioning of the various parts must be regulated so as to
                    ensure a satisfactory standard of hygiene.
                                                             CHAPTER VII
                                                   'Post-mortem' health inspection
           43. All parts of the animal must be inspected immediately after slaughter.
           44. The post-mortem inspection must be carried out under suitable lighting.
           45. The post-mortem inspection must include:
               (a) visual inspection of the slaughtered animal,
               (b) where necessary, palpation and incision of the slaughtered animal,
               (c) investigation of anomalies in consistency, colour, smell and, where appropriate, taste.
           46. Where a disease is suspected on the basis of the ante-mortem and post-mortem health inspection the official
               veterinarian shall request the necessary laboratory tests in order to make a diagnosis and in order to detect
               residues of substances with pharmacological action likely to be given in the pathological condition
               observed.
           47. The obligation to perform the research of residues of substances with pharmacological action referred to in
               point 46 shall not apply to poultry from farms under official veterinary control where the control of those
               residues is performed on the farm.
                                                                                                                                           J
 ---pagebreak--- 2. 4. 90                               Official Journal of the European Communities                                                No C 84/83
                                                            CHAPTER VIII
                               Decision of the official veterinarian at the 'post-mortem' inspection
         48. (1) Poultry shall be declared totally unfit for human consumption where the post-mortem inspection reveals
                  the following:
                  — death resulting from a cause other than slaughter,
                  — general contamination,
                  — major lesions and ecchymosis,
                  — abnormal smell, colour, taste,
                  — putrefaction,
                  — abnormal consistency,
                  — cachexia,
                  — oedema,
                  — ascites,
                  — jaundice,
                  — infectious disease,
                  — aspergillosis,
                  — toxoplasmosis,
                  — extensive subcutaneous or muscular parasitism,
                  — malignant or multiple tumours,
                  — leucosis,
                  — poisoning.
             (2) Parts of a slaughtered animal which show localized lesions or contaminations not affecting the health of
                  the rest of the meat shall be declared unfit for human consumption.
         49. The head separated from the carcase with the exception of the tongue, and the following viscera, are excluded
             from use for human consumption: trachea, lungs separated from the carcase in accordance with No 36,
             oesophagus, crop, intestine and gall bladder.
                                                             CHAPTER IX
                                          Provisions concerning meat intended for cutting
         50. The carcase shall be cut up into parts and boned only in cutting rooms.
         51. The owner of the plant or his agent shall facilitate operations for supervising the plant, in particular any
             handling which is considered necessary, and shall place the necessary facilities at the disposal of the
             supervisory service; in particular, he must be able on request to indicate to the official veterinarian responsible
             for supervision the origin of meat brought into his establishment.
         52. Meat which does not fulfil the conditions of Article 3 (1) B (1) (b) may be placed in approved cutting rooms
             only on condition that it is stored there in special places; it must be cut up in other places or at other times than
             fresh meat which fulfils those conditions. The official veterinarian must at all times have free access to cold
             stores and all work rooms in order to ensure strict observance of the abovementioned provisions.
         53. Fresh meat intended for cutting must, as soon as it is brought in, be placed in the cutting room and, until used,
             in the room provided for in No 14 (a); the meat must be maintained at a constant internal temperature of not
             more than + 4 °C.
             However, notwithstanding No 40, meat may be transported directly from the slaughter room to the cutting
             room.
 ---pagebreak--- No C 84/84                                Official Journal of the European Communities                                         2. 4. 90
               In such cases the slaughter room and the cutting room must be sufficiently near to each other and located in
               the same group of buildings, since the meat to be cut must be transferred in one operation from one room to
               the other by means of an extension of the mechanical handling system from the slaughter room, and cutting
               must be carried out immediately. As soon as the prescribed cutting and packaging are completed, the meat
               must be transported to the chilling room provided for in No 14 (a).
           54. Meat must be brought into the rooms referred to in No 14 (b) as required. As soon as the prescribed cutting
               and packaging are completed, the meat must be transported to the chilling room provided for in
               No 14 (a).
           55. Except in the case of meat cut while warm, cutting may take place only if the meat has reached a temperature
               not exceeding + 4 °C.
           56. Cleaning of fresh meat by wiping with a cloth is prohibited.
                                                              CHAPTER X
                                               Health control of cut meat and stored meat
           57. Approved cutting rooms and approved cold stores shall be subject to supervision by an official
               veterinarian.
           58. Supervision by the official veterinarian must include the following tasks:
               — supervision of the entry and exit of fresh meat,
               — health inspection of fresh meat held in the establishments,
               — health inspection of fresh meat prior to cutting and when it leaves the establishments referred to in
                   point 57,
               — supervision of the cleanliness of the premises, facilities and instruments provided for in Chapter IV, and
                   of staff hygiene, including their clothing,
               — all sampling necessary for laboratory tests, for example those to detect the presence of harmful germs,
                   additives or other unauthorized chemical substances. The results of such tests must be recorded in a
                   register,
               — any other supervision which the veterinarian considers necessary for ensuring compliance with this
                   Regulation.
                                                             CHAPTER XI
                                                            Health marking
           59. The health marking must be made under the responsibility of the official veterinarian, who shall keep and
               maintain for that purpose:
               (a) instruments for making the health marking on meat, to be handed over to the assistant staff only at the
                     actual time of marking and for the length of time necessary for this purpose;
               (b) labels and wrappers where these already bear one of the marks provided for in No 60 and the seals
                     referred to in No 60. These labels, wrappers and seals shall be handed over in the required number to the
                     assistant staff at the time when they must be used.
           60. (1) The health marking shall consist of the following:
                    (a) — on the upper part, the initial letter or letters in capitals of the name of the country of
                             dispatch:
                              B _ DK — D — EL — ESP — F — IRL — I — L — NL — P — UK,
                         — in the centre, the veterinary approval number of the slaughterhouse or, where appropriate, the
                             cutting premises,
                         — on the lower part, one of the following sets of initials: CEE, EEG, EWG, E 0 F , EEC or
                             EOK.
                         The letters and figures must be 0,2 cm high;
 ---pagebreak--- 2. 4. 90                                  Official Journal of the European Communities                                         No C 84/85
                    (b) an oval 6,5 x 4,5 cm containing the information listed in (a); the letters must be 0,8 cm high and the
                         figures 1,1 cm high.
               (2) The materia] used for marking must meet all hygiene requirements and the information referred to in
                    paragraph 1 shall appear on it in perfectly legible form.
               (3) (a) The health marking referred to in paragraph 1 (a) must be made:
                         — on or visibly beneath wrappers or other packaging of individually packed carcases,
                         — on non-individually packed carcases by apposition of a seal or any other mark approved in
                             accordance with the procedure laid down in Article 15,
                         — on or visibly beneath wrappers or other packaging of parts of carcases or offal packed in small
                             quantities;
                    (b) The health marking referred to in paragraph 1 (b) must be made on large packages containing
                         carcases, parts of carcases or offal marked in accordance with subparagraph (a).
                    Where a health marking appears on the wrapper or packaging in accordance with paragraph 3,
                    — it must be applied in such a way that it is destroyed when the wrapper or packaging is opened,
                        or
                    — the wrapper or packaging must be sealed in such a way that it cannot be re-used after opening.
                                                            CHAPTER XII
                                                                 Storage
          61. — after the chilling provided for in No 40, fresh poultrymeat must be kept at a temperature which may not at
                   any time exceed + 4 °C;
              — frozen poultrymeat must be kept at a temperature which may not at any time exceed -12°C.
                                                            CHAPTER XIII
                                             Wrapping and packaging of fresh poultrymeat
         62. (a) Without prejudice to Council Directive 89/109/EEC of 21 December 1988 on the approximation of the
                    laws of the Member States relating to materials and articles intended to come in contact with
                    foodstuffs ( J ), wrapping and packaging (for example, packing cases or paperboard boxes) must meet all
                    hygiene requirements and must be strong enough to protect the meat adequately during transport and
                    handling;
              (b) Wrapping and packaging must not be re-used for meat unless it is made of non-corrodible material which
                    is easy to cleanse and has first been cleansed and disinfected.
         63. When fresh poultrymeat is wrapped which is in direct contact with it, this must be done in accordance with
              hygiene requirements.
              Such wrapping must be transparent and colourless and meet the requirements of No 62 (a); they may not be
              re-used for packing meat.
              Parts of poultry or offal separated from the carcase must always be wrapped in a firmly sealed protective cover
              satisfying the above criteria.
         64. However, when wrapping fulfils all the protective conditions of packaging it need not be transparent and
              colourless and placing in a second container is not necessary provided the other conditions of paragraph 62
              are fulfilled.
         (') OJNoL40, 11. 2. 1989, p. 38.
 ---pagebreak--- No C 84/86                                 Official Journal of the European Communities                                             2. 4. 90
                                                                CHAPTER XIV
                                                                   Transport
           65. Fresh poultrymeat must be transported in vehicles or containers designed and equipped in such manner that
                 the temperature specified in Chapter XII is maintained throughout transportation.
           66.   The means of transport for fresh poultrymeat may not be used for conveying live animals or any product
                 which may be detrimental to or contaminate the meat.
           67. Fresh poultrymeat may be transported at the same time as substances likely to affect it or give it a smell only if
                 appropriate precautions are taken.
           68. Fresh meat may not be transported in vehicles or containers which are not clean and disinfected.
           69. The official veterinarian shall ensure before loading that transport vehicles or containers and loading
                 conditions meet the hygiene requirements of this Chapter.
                                                                   ANNEX II
                                           REQUIREMENTS RELATING T O ASSISTANTS
           1. Only candidates who prove that they have followed a theoretical course, including laboratory demonstrations,
               authorized by the competent authorities of the Member States on the subjects referred to at point 3 (a) for at
               least 400 hours and have had practical training under the supervision of an official veterinarian for a period of
               at least 200 hours shall be eligible for the test referred to in Article 4 paragraph 2. The practical training takes
               place in poultry slaughterhouses, poultrymeat cutting plants, stores and inspection posts for fresh poultry-
               meat.
           2. However, auxiliaries fulfilling the requirements of Annex II to Regulation (EEC) No . . . (laying down the
               health rules for production and placing on the market of fresh meat and repealing Directive 64/433/EEC) (')
               can follow a training course where the theoretical part is reduced to 200 hours.
           3. The test referred to in Article 4 (2) shall consist of a theoretical part and a practical part and shall cover the
               following subjects:
               (a) theoretical part:
                     — basic knowledge of anatomy and physiology of poultry,
                    — basic knowledge or pathology of poultry,
                    — basic knowledge of anatomical pathology of poultry,
                     — basic knowledge of hygiene and in particular industrial hygiene, poultry slaughter, cutting and storage
                         hygiene and hygiene of work,
                    — knowledge of methods and procedure for the slaughter, inspection, preparation, packaging and
                         transport of fresh poultrymeat,
                     — knowledge of the laws, regulations and administrative provisions relating to the carrying out of their
                         work,
                    — sampling procedures.
               (b) practical part:
                     — inspection and assessment of slaughter poultry,
                     — inspection and assessment of slaughtered poultry,
                     — determination of animal species through examination of typical parts of the animal,
                     — determination of a number of parts of slaughtered poultry in which changes have occurred and
                         comments thereon,
                     — experience of production line post-mortem inspection,
                     — experience in the field of hygiene control,
                     — experience in sampling practices.
           (') OJNoL . . .
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                                                               ANNEX III
                                                                 MODEL
                                                      HEALTH ATTESTATION
                                  for poultry transported from the holding to the slaughterhouse
          Competent service                                                                No (')
          I.  Identification of animals
              Animal species:
              Number of animals:
              Identification mark:
         II.  Origin of animals
              Address of holding of origin:
         III. Destination of animals
              The animals will be transported to the following slaughterhouse:
              by the following means of transport:
         IV.   Attestation
              I, the undersigned, official veterinarian, attest that the animals described above were examined ante-mortem
              on the above-mentioned holding at:                  on          and found to be healthy.
         Done at                                        , on
                                                                                (Signature of official veterinarian)
         t1) Optional.
 ---pagebreak--- No C 84/88                                  Official Journal of the European Communities                                          2. 4. 90
                                                                 ANNEX      IV
                                                                   MODEL
                                                         HEALTH ATTESTATION
           for the carcases of ducks and geese reared for the production of 'foie gras', stunned, bled and plucked on the
              fattening farm and transported to a cutting plant which is equipped with a separate room for evisceration
           Competent service                                                                 No (')
           I.    Identification of uneviscerated carcases
                  Species:
                 Number of uneviscerated carcases:
           II.    Origin of uneviscerated carcases
                 Address of fattening farm:
           III. Destination of uneviscerated carcases
                  The uneviscerated carcases will be transported to the following cutting plant:
                  by the following means of transport:
           IV.     Attestation
                  I, the undersigned, official veterinarian, attest that the uneviscerated carcases described above are of birds
                  which were examined ante-mortem on the above-mentioned fattening farm at (time)                       on (date)
                           and found to be healthy.
           Done at                                         , on
                                                                                   (Signature of official veterinarian)
           (') Optional.