In the case of meat from bovine and porcine animals and meat from poultry, a trade document or certificate conforming to a model laid down by Community legislation shall accompany the food and state that: the checks referred to in subparagraph (a) have been carried out with negative results; or, the meat is intended for one of the purposes referred to in subparagraph (c); or. 1. The risk of contamination of the meat with scalding water must be minimised. In particular: fresh fishery products, thawed unprocessed fishery products, and cooked and chilled products from crustaceans and molluscs, must be maintained at a temperature approaching that of melting ice; frozen fishery products, with the exception of frozen fish in brine intended for the manufacture of canned food, must be maintained during transport at an even temperature of not more than -18oC in all parts of the product, possibly with short upward fluctuations of not more than 3oC. (7) Hauptziel der neuen allgemeinen und spezifischen Hygienevor-schriften ist es, hinsichtlich der Sicherheit von Lebensmitteln ein hohes Verbraucherschutzniveau zu gewährleisten. 853/2004 des Europäischen Parlaments und des Rates hinsichtlich der Temperaturbedingungen während der Beförderung von Fleisch, Fassung gemäss ABl. This document is an excerpt from the EUR-Lex website, Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, Verordnung (EG) Nr. meat of the head with the exception of the masseters, the non-muscular part of the linea alba, the region of the carpus and the tarsus, bone scrapings and the muscles of the diaphragm (unless the serosa has been removed). ; Erlass vom 07. In the case of Member States, however, these codes are AT, BE, DE, DK, ES, FI, FR, GR, IE, IT, LU, NL, PT, SE and UK. The farm must undergo regular veterinary inspection. Personen, die Lebensmittel gewerbsmäßig herstellen, verarbeiten oder in Verkehr bringen, müssen mindestens einmal jährlich (unter Berücksichtigung der Hygienesituation zum Teil auch häufiger) eine Hygieneschulung zu den grundlegenden Aspekten in der Lebensmittelhygiene absolvieren. Food business operators storing and transporting live bivalve molluscs must ensure that they are kept at a temperature that does not adversely affect food safety or their viability. 853/2004 des Europäischen Parlaments und des Rates vom 29. Every package containing purified live bivalve molluscs sent to a dispatch centre must be provided with a label certifying that all molluscs have been purified. Die Umsetzung der EU-Hygieneverordnung 852 sei für diese Betriebe mit hohen Kosten verbunden und unrentabel, da sie eher für Großbetriebe entwickelt worden seien. If no abnormal characteristics are found during the examination referred to in paragraph 2, no abnormal behaviour was observed before killing, and there is no suspicion of environmental contamination, the trained person must attach to the animal body a numbered declaration stating this. 852/2004 and art. However, poultry carcases must be no more than 3 days old. Nr. M. it der 7. There must be lockable facilities for the refrigerated storage of detained fishery products and separate lockable facilities for the storage of fishery products declared unfit for human consumption. In particular, food business operators shall ensure that an establishment ceases to operate if the competent authority withdraws its approval or, in the case of conditional approval, fails to prolong it or to grant full approval. operations carried out on board vessels take place in accordance with the rules laid down in Part II. With the exception of Chapters I and II, it applies to such animals when not placed on the market live, in which case they must have been obtained in accordance with Section VII. 4. Artikel. The Committee shall adopt its rules of procedure. The food business operator must inform the competent authority in advance of the date and time of slaughter. H2O2 (European Pharmacopoeia 1986 (V2O2)). the supply of food of animal origin from the retail establishment is to other retail establishments only and, in accordance with national law, is a marginal, localised and restricted activity. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. April 2004 mit spezifischen Hygienevorschriften … B. Bakterien, Viren, Pilze oder Parasiten) befinden, die nicht nur Verderb verursachen, sondern auch Lebensmittelinfektionen oder Lebensmittelvergiftungen hervorrufen, die eine ernsthafte Gefahr für die Gesundheit darstellen. after skinning, it undergoes a final inspection in accordance with Regulation (EC) NO .../2004 (5). II. Food business operators shall not use any substance other than potable water - or, when Regulation (EC) No /2004 (23) or this Regulation permits its use, clean water - to remove surface contamination from products of animal origin, unless use of the substance has been approved in accordance with the procedure referred to in Article 12(2). CHAPTER VII: IDENTIFICATION MARKING AND LABELLING. However, fishery products derived from bivalve molluscs, echinoderms, tunicates and marine gastropods may be placed on the market if they have been produced in accordance with Section VII and comply with the standards laid down in Chapter V, point 2, of that Section. SECTION II: MEAT FROM POULTRY AND LAGOMORPHS. These temperature conditions must be maintained during storage and transport. This does not include the specific operation of transferring bivalve molluscs to areas more suitable for further growth or fattening. 853/2004 vom 29.4.2004 des Europäischen Parlaments und des Rates über spezifische Hygienevorschriften für Lebensmittel tierischer Herkunft Die Verordnung enthält spezifische Hygienevorschriften für Betriebe, die Lebensmittel tierischen Ursprungs verarbeiten; sie gilt ergänzend zur allgemeinen Hygieneverordnung (EG) Nr. If they accept the animal for slaughter, they must give the passport to the official veterinarian.". Requirements for premises and equipment. of wild game animals after killing; and. "Domestic ungulates" means domestic bovine (including Bubalus and Bison species), porcine, ovine and caprine animals, and domestic solipeds. 853/2004 des Europä-ischen Parlaments und des Rates vom 29. Food business operators producing minced meat, meat preparations or MSM must ensure that the raw materials used satisfy the following requirements. 853/2004 für Tiere, die in einen Schlachthof verbracht wurden oder verbracht werden sollen : Anlage 8 (zu § 12 Absatz 1) Muster : Anlage 8a (zu § 2b Absatz 2, § 4 Absatz 3 und § 4a) "Fresh meat" means meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled atmosphere. Food business operators purifying live bivalve molluscs must ensure compliance with the following requirements. The procedures must guarantee that each animal or, where appropriate, each lot of animals accepted onto the slaughterhouse premises: is accompanied by the relevant information from the holding of provenance referred to in Section III; does not come from a holding or an area subject to a movement prohibition or other restriction for reasons of animal or public health, except when the competent authority so permits; is healthy, as far as the food business operator can judge; and. At the producer's premises, and until sale to the consumer, eggs must be kept clean, dry, free of extraneous odour, effectively protected from shocks and out of direct sunshine. An identification mark is not necessary for eggs in respect of which Regulation (EC) No 1907/90 (1) lays down requirements concerning labelling or marking. have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than 18oC; have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18oC. The same applies also to organic goods that. This Regulation lays down specific rules on the hygiene of food of animal origin for food business operators. CHAPTER IX: SPECIFIC REQUIREMENTS FOR PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS. Eggs must be broken in a manner that minimises contamination, in particular by ensuring adequate separation from other operations. Raw material for deboning from an on-site slaughterhouse must be no more than 7 days old; otherwise, raw material for deboning must be no more than 5 days old. As soon as possible after they are taken on board, fishery products must be protected from contamination and from the effects of the sun or any other source of heat. (32)  Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption (OJ L 18, 23.1.2003, p. 11). Community rules should not apply either to primary production for private domestic use or to the domestic preparation, handling or storage of food for private domestic consumption. Containers used to hold live bivalve molluscs in purification systems must have a construction that allows clean seawater to flow through. hierzu die Begründung des Vorschlags der Kommission für die Hygieneverordnung (KOM[2000] 438 endg., S. 10) – konkretisiert mit dem Erlass der Verordnung Nr. Directive as last amended by the 2003 Act of Accession. Certain foodstuffs may present specific hazards to human health, requiring the setting of specific hygiene rules. Regulation as last amended by Commission Regulation (EC) No 324/2004 (OJ L 58, 26.2.2004, p. 16). The Commission may decide, in accordance with the procedure referred to in Article 12(2), whether the envisaged measures may be implemented, subject, if necessary, to appropriate amendments. CHAPTER II: REQUIREMENTS DURING AND AFTER LANDING. If any animal arrives at the slaughterhouse without food chain information, the operator must immediately notify the official veterinarian. Standpunkt zur ersten Hygieneverordnung. L 67 vom 12.3.2016, S. 22) geändert worden ist, L 67 vom 12.3.2016, S. 22) geändert worden ist, Ein Service des Bundesministeriums der Justiz und für Verbraucherschutz other raw material is subjected to a treatment with acid or alkali, followed by one or more rinses. During transport the cold chain must be maintained and, on arrival at the establishment of destination, the temperature of the milk must not be more than 10oC. CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES. If mechanical separation does not take place immediately after deboning the flesh-bearing bones must be stored and transported at a temperature of not more than 2oC or, if frozen, at a temperature of not more than -18oC. EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. When applied in an establishment located within the Community, the mark must be oval in shape and include the abbreviation CE, EC, EF, EG, EK or EY. If fishery products are kept under ice, melt water must not remain in contact with the products. Einklappen Ausklappen [v-0853-04] V 853/2004 … Centres for the collection of raw materials and further transport to processing establishments must be equipped with facilities for the storage of raw materials at a temperature of not more than 7oC. A declaration issued by the veterinarian recording the favourable outcome of the ante-mortem inspection, the date and time of, and reason for, emergency slaughter, and the nature of any treatment administered by the veterinarian to the animal, must accompany the slaughtered animal to the slaughterhouse. Fillets and slices must not remain on the worktables beyond the time necessary for their preparation. (13)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. • EU organic products are also considered organic products. Die EU-Hygieneverordnung stellt eine maßgebliche Richtlinie im … 5. The other Member States shall have three months from the receipt of a notification referred to in paragraph 5 to send written comments to the Commission. This is particularly the case for food of animal origin, in which microbiological and chemical hazards have frequently been reported. Buoys, poles or other fixed means must clearly identity the boundaries of the sites. Slaughterhouse operators must not accept animals onto the slaughterhouse premises unless they have requested and been provided with relevant food safety information contained in the records kept at the holding of provenance in accordance with Regulation (EC) No.../2004 (3). The quantity of eggshell remains, egg membranes and any other particles in the processed egg product must not exceed 100 mg/kg of egg product. In addition to the requirements of Directive 2000/13/EC (7), food business operators must ensure compliance with the requirement of point 2 if, and to the extent that, national rules in the Member State in the territory of which the product is placed on the market so require. Access to European Union law. When wrapping provides the same protection as packaging, the label may be affixed to the wrapping. Das Merkblatt "Verbrauchertipps: Schutz vor Lebensmittelinfektionen im Privathaushalt" informiert und gibt praktische Tipps für Verbraucher. 852/2004. Frogs and snails must be subjected to an organoleptic examination carried out by sampling. CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF COLLAGEN. (2) Es müssen spezifische Vorschriften für die amtliche Überwa-chung von Erzeugnissen tierischen Ursprungs festgelegt werden, damit besondere Merkmale solcher Erzeugnisse berücksichtigt werden können. wild game, in compliance with Section IV, Chapter II. small wild game in accordance with Section IV, Chapter III. wild birds that are hunted for human consumption. By way of derogation from paragraph 1, the importation of fishery products may also take place in accordance with the special provisions laid down in Article 15 of Regulation (EC) No [ (30)]/2004. The use of an approved substance shall not affect the food business operator's duty to comply with the requirements of this Regulation. "Purification centre" means an establishment with tanks fed by clean seawater in which live bivalve molluscs are placed for the time necessary to reduce contamination to make them fit for human consumption. Food business operators must ensure that cutting plants handling meat from poultry or lagomorphs: have equipment for washing hands used by staff handling exposed meat with taps designed to prevent the spread of contamination; and. "Factory vessel" means any vessel on board which fishery products undergo one or more of the following operations followed by wrapping or packaging and, if necessary, chilling or freezing: filleting, slicing, skinning, shelling, shucking, mincing or processing. In addition to the general requirements for identification marking laid down in Annex II, Section I, consignments of egg products, destined not for retail but for use as an ingredient in the manufacture of another product, must have a label giving the temperature at which the egg products must be maintained and the period during which conservation may thus be assured. L 139/206 Amtsblatt der Europäischen Union 30.4.2004 DE VERORDNUNG (EG) Nr. There are interactions between food business operators, including the animal feed sector, and connections between animal health, animal welfare and public health considerations at all stages of production, processing and distribution. The isolation of animals that are infected, or suspected of being infected, with any of the diseases referred to in point 1 or 2 must be effective to avoid any adverse effect on other animals' milk. Food business operators storing fishery products must ensure compliance with the following requirements. All coliform results are well below the EU standards of coliforms ⩽100 cfu/ml and 96% are at or below the U.S ... No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Food business operators responsible for auction and wholesale markets or parts thereof where fishery products are displayed for sale must ensure compliance with the following requirements. Where climatic conditions so permit, active chilling is not necessary. Der T-Trailer verfügt über die notwendigen Hygieneeinrichtungen (Waschbecken und integrierte Entblutewanne) Der T-Trailer kann an individuelle Wünsche angepasst werden. In addition, where data from official monitoring programmes enable the competent authority to classify fishing grounds - where appropriate, in cooperation with food business operators - the provisions of Chapter II, Part A, apply by analogy to pectinidae. Food business operators must ensure that the limits with regard to histamine are not exceeded. SECTION XII: RENDERED ANIMAL FATS AND GREAVES, CHAPTER I: REQUIREMENTS APPLICABLE TO ESTABLISHMENTS COLLECTING OR PROCESSING RAW MATERIALS. Der T-Trailer ist nach den Vorgaben der EU-Hygieneverordnung (VO 853/2004/EG) konstruiert. (24)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the temperature of the meat is maintained at not more than 4oC by means of an ambient temperature of 12oC or an alternative system having an equivalent effect; and. A Member State may, of its own initiative and subject to the general provisions of the Treaty, maintain or establish national rules: prohibiting or restricting the placing on the market within its territory of raw milk or raw cream intended for direct human consumption; or. This is not essential if this slaughter takes place in other establishments authorised by the competent authority for this purpose, or at the end of the normal slaughter period. "Poultry" means farmed birds, including birds that are not considered as domestic but which are farmed as domestic animals, with the exception of ratites. Food business operators intending to place the following food of animal origin on the market in Sweden or Finland shall comply with the rules set out in paragraph 2 in respect of salmonella: meat from bovine and porcine animals, including minced meat but excluding meat preparations and MSM; meat from poultry of the following species: domestic fowl, turkeys, guinea-fowl, ducks and geese, including minced meat but excluding meat preparations and MSM; and.