Food business operators must ensure that gelatine complies with the residue limits set out in the following table. operations carried out on board vessels take place in accordance with the rules laid down in Part II. When vessels have a water intake for water used with fishery products, it must be situated in a position that avoids contamination of the water supply. This Regulation shall be binding in its entirety and directly applicable in all Member States. "Large wild game" means wild land mammals living freely in the wild that do not fall within the definition of small wild game. Frozen blocks prepared on board vessels must be adequately wrapped before landing. 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. Exposed meat must be stored and transported separately from packaged meat, unless stored or transported at different times or in such a way that the packaging material and the manner of storage or transport cannot be a source of contamination for the meat. Slaughterhouse operators must be provided with the information no less than 24 hours before the arrival of animals at the slaughterhouse, except in the circumstances mentioned in point 7. 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. Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements. The lactic acid content of raw material used to manufacture egg products must not exceed 1 g/kg of dry matter. Only live animals intended for slaughter may be brought into the slaughter premises, with the exception of: animals that have undergone emergency slaughter outside the slaughterhouse in accordance with Chapter VI; animals slaughtered at the place of production in accordance with Section III; and. However, the refrigeration facilities required under points 1 and 2(a) are not necessary if the arrangements for the supply of raw materials ensure that they are never stored or transported without active refrigeration otherwise than as provided for in Chapter II, point l(d). 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. They may also continue to be transported in cooled water after landing, and be transported from aquaculture establishments, until they arrive at the first establishment on land carrying out any activity other than transport or sorting. Unless other specific provisions provide otherwise, post-mortem inspection must be followed immediately by chilling in the slaughterhouse to ensure a temperature throughout the meat of not more than 3oC for offal and 7oC for other meat along a chilling curve that ensures a continuous decrease of the temperature. When they are washed, the water used must be either potable water or, where appropriate, clean water. If the slaughterhouse does not have lockable facilities reserved for the slaughter of sick or suspect animals, the facilities used to slaughter such animals must be cleaned, washed and disinfected under official supervision before the slaughter of other animals is resumed. When greaves are rendered at a temperature of more than 70oC and have a moisture content of less than 10% (m/m), there are no specific requirements. Die modernisierte Koordinierung ist seit dem 1. Fra­gen und Ant­wor­ten zur Ge­mein­schafts­lis­te nach Ar­ti­kel 13 Ab­satz 3 der Ver­ord­nung (EG) Nr. 854/2004 und (EG) Nr. "Huftiere" Haustiere der Gattungen Rind (einschließlich Bubalus und Bison), Schwein, Schaf und Ziege sowie als Haustiere gehaltene Einhufer; When prepared from chilled meat, minced meat must be prepared: in the case of poultry, within no more than 3 days of their slaughter; in the case of animal other than poultry, within no more than 6 days of their slaughter; or. "Small wild game" means wild game birds and lagomorphs living freely in the wild. They must be constructed so as to allow complete draining of water. Rapid cooling must follow cooking. the meat leaves the slaughterhouse, or a cutting room on the same site as the slaughter premises, immediately and transport takes no more than two hours. The competent authority should encourage hunters' organisations to provide such training. Food business operators must ensure compliance with the following requirements, where relevant, in establishments handling fishery products. Food business operators must take account of any relevant information concerning areas' suitability for production and harvesting, including information obtained from own-checks and the competent authority. The pH must be adjusted subsequently. The drainage of the wastewater must not compromise food safety. Food business operators must ensure that the limits with regard to histamine are not exceeded. 1161/2009 der Kommission (Amtsblatt der Europäischen Union L 314/8 vom 30. CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES. Live bivalve molluscs must not be re-immersed in, or sprayed with, water after they have been packaged for retail sale and left the dispatch centre. SECTION V: MINCED MEAT, MEAT PREPARATIONS AND MECHANICALLY SEPARATED MEAT (MSM), CHAPTER I: REQUIREMENTS FOR PRODUCTION ESTABLISHMENTS. Directive as last amended by the 2003 Act of Accession. Separate facilities for the reception and storage of unskinned carcases of farmed game slaughtered at the farm and for wild game must be available. Verordnung (EG) Nr. A.   ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. This requires the use of smooth, washable and non-toxic materials. 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. 3. Food business operators purifying live bivalve molluscs must ensure compliance with the following requirements. November 2009) Verordnung (EG) Nr. provided the establishment with conditional approval. (5)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. A document from the manufacturer, stating the type of process they have undergone, must accompany fishery products referred to in paragraph 1 when placed on the market, except when supplied to the final consumer. 2160/2003 des Europäischen Parlaments und des Rates vom 17. Having consulted the Committee of the Regions. In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No .../2004 (15), food business operators must ensure, depending on the nature of the product or the species, that fishery products placed on the market for human consumption meet the standards laid down in this Chapter. 0000002703 00000 n when that Regulation does not provide for the application of a health mark, an identification mark applied in accordance with Annex II, Section I, of this Regulation. 3. "Dispatch centre" means any on-shore or off-shore establishment for the reception, conditioning, washing, cleaning, grading, wrapping and packaging of live bivalve molluscs fit for human consumption. "Milk production holding" means an establishment where one or more farmed animals are kept to produce milk with a view to placing it on the market as food. In the case of meat from bovine and porcine animals, the test provided for in subparagraph (a) need not be carried out for consignments intended for an establishment for the purposes of pasteurisation, sterilisation or treatment having a similar effect. It is appropriate for the structural and hygiene requirements laid down in this Regulation to apply to all types of establishments, including small businesses and mobile slaughterhouses. November 2009 zur Festlegung von Übergangsregelungen für die Durchführung der Verordnungen (EG) Nr. Milking equipment, and premises where milk is stored, handled or cooled must be located and constructed so as to limit the risk of contamination of milk. 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. Verordnung (EG) 2074/2005 mit Durchführungsbestimmungen für die Verordnungen (EG) Nr. 853 und 854/2004: 1. Premises for the storage of milk must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements laid down in Part B, have suitable refrigeration equipment. The slaughtered animal must be accompanied to the slaughterhouse by a certificate issued by the official veterinarian or approved veterinarian in accordance with Regulation (EC) No .../2004 (4). However, for fermented products, this value must be the one recorded before the fermentation process. (6)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs (as in recital 1). L 139 vom 30.04.2004 S. 55, ber. Establishments on land that freeze fishery products must have equipment that satisfies the requirements laid down for freezer vessels in Chapter I, Part I.C, points 1 and 2. All equipment must be cleaned and disinfected before processing of hens', turkeys' and guinea fowls' eggs is resumed. Food business operators must ensure that the following items are not used in the preparation of meat products: genital organs of either female or male animals, except testicles; urinary organs, except the kidneys and the bladder; the cartilage of the larynx, the trachea and the extra-lobular bronchi; in poultry, the head - except the comb and the ears, the wattles and caruncles - the oesophagus, the crop, the intestines and the genital organs. In that event, the viscera and parts that may constitute a danger to public health must be removed as soon as possible and kept apart from products intended for human consumption. Where climatic conditions so permit, active chilling is not necessary. Geändert durch: Verordnung (EG) Nr. "Egg products" means processed products resulting from the processing of eggs, or of various components or mixtures of eggs, or from the further processing of such processed products. (2)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. The rules laid down in Section I, Chapter V, apply to the cutting and boning of large wild game. When milk fails to meet the criteria laid down in paragraph 1, the food business operator must inform the competent authority and take measures to correct the situation. The holding must have facilities for concentrating the birds to allow an ante-mortem inspection of the group to be made. De erkenningsplicht is opgenomen in artikel 4 van de Verordening levensmiddelen van dierlijke oorsprong.De eisen waaraan bedrijven moeten voldoen om een erkenning te krijgen zijn opgenomen in Verordening (EG) nr. These principles constitute a common basis for the hygienic production of food of animal origin, permitting the simplification of the existing Directives. After purification or relaying, live bivalve molluscs from class B or C production areas must meet all of the requirements of Chapter V. However, live bivalve molluscs from such areas that have not been submitted for purification or relaying may be sent to a processing establishment, where they must undergo treatment to eliminate pathogenic microorganisms (where appropriate, after removal of sand, mud or slime in the same or another establishment). Hier finden Sie als Käufer unsere Testsieger von Verordnung eg nr 853 2004, während die oberste Position unseren Vergleichssieger darstellt. Individual consumer-size packages of live bivalve molluscs must be closed and remain closed after leaving the dispatch centre and until presented for sale to the final consumer. When required in accordance with Annex II or III, food business operators shall ensure that certificates or other documents accompany consignments of products of animal origin. 0000002133 00000 n Without prejudice to Directive 96/23/EC, food business operators must initiate procedures to ensure that raw milk is not placed on the market if either: it contains antibiotic residues in a quantity that, in respect of any one of the substances referred to in Annexes I and III to Regulation (EEC) No 2377/90 (18), exceeds the levels authorised under that Regulation; or. primary production covers the farming, fishing and collection of live fishery products with a view to their being placed on the market; and. Raw materials must come from establishments registered or approved under Regulation (EC) No .../2004 (25) or under this Regulation. However, to preserve certain hunting traditions without prejudicing food safety, it is appropriate to provide for training for hunters who place wild game on the market for human consumption. the tonsils of bovine animals and solipeds must be removed hygienically; parts unfit for human consumption must be removed as soon as possible from the clean sector of the establishment; meat detained or declared unfit for human consumption and inedible by-products must not come into contact with meat declared fit for human consumption; and. If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached. Food business operators cooking crustaceans and molluscs must ensure compliance with the following requirements. 1. 3. trailer << /Size 515 /Info 494 0 R /Root 497 0 R /Prev 502652 /ID[<5c992bf135695ee768e4cb624fecbd87><458d390e62570226cba5b9fc3228a100>] >> startxref 0 %%EOF 497 0 obj << /Type /Catalog /Pages 486 0 R /Metadata 495 0 R /PageLabels 474 0 R >> endobj 513 0 obj << /S 2396 /L 2499 /Filter /FlateDecode /Length 514 0 R >> stream The tests provided for in subparagraphs (a) and (b) need not be carried out for foodstuffs originating in an establishment that is subject to a control programme recognised, in respect of the food of animal origin concerned and in accordance with the procedure referred to in Article 12(2), as equivalent to that approved for Sweden and Finland. However, a new mark need not be applied to a product unless its packaging and/or wrapping is removed or it is further processed in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations take place. Frogs and snails that die otherwise than by being killed in the establishment must not be prepared for human consumption. 854/2004 des Europäischen Parlaments und des Rates und (EG) Nr. However, they may limit their application only if they consider that the requirements of Regulation (EC) No /2004 (6) are sufficient to achieve food hygiene objectives and when the supply of food of animal origin from a retail establishment to another establishment is a marginal, localised and restricted activity. 2010 L 77 S. 59) FLEISCH: 1.1. 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. Verordnung (EG) Nr. It must be clearly displayed for the competent authorities. 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. The storage rooms must be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for the raw materials. H��UoLe�-����:֖�fk�Җjꂬ�:,.Ð�C4�vIXF#Y�V�9�1�nF ee�-%�l�gkJ�f���T��~`~�?xw��%��G��5��>����y// `�ԃ @`�R��/��{F��;_U$�hC@yQ�"�!�dYk��o�A[��.�Y�t�'$~��. They must be eviscerated within 24 hours of slaughter under the supervision of the competent authority. 853/2004, (EG) Nr. Die VO (EG) Nr. Stunning, bleeding, skinning or plucking, evisceration and other dressing must be carried out without undue delay in such a way that contamination of the meat is avoided. 0000002156 00000 n 854/2004 mit Vorschriften zur amtlichen Überwachung von Lebensmitteln tierischen Ursprungs wird mit Wirkung zum 14.12.2019 aufgehoben. Regulation as last amended by Commission Regulation (EC) No 324/2004 (OJ L 58, 26.2.2004, p. 16). Chilling must begin within a reasonable period of time of killing and achieve a temperature throughout the meat of not more than 4oC. April 2004 Mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs Food business operators need not comply with the temperature requirements laid down in points 2 and 3 if the milk meets the criteria provided for in Part III and either: the milk is processed within 2 hours of milking; or. The principal objectives of the recasting are to secure a high level of consumer protection with regard to food safety, in particular by making food business operators throughout the Community subject to the same rules, and to ensure the proper functioning of the internal market in products of animal origin, thus contributing to the achievement of the objectives of the common agricultural policy. The permitted treatment methods are: sterilisation in hermetically sealed containers; and. Consultation of the European Food Safety Authority. Die Verordnung (EG) Nr. Procedures based on the HACCP principles must be in place to verify the uniform distribution of heat. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. Fishery products must be handled and stored so as to prevent bruising. Storage holds must be equipped with a temperature-recording device in a place where it can be easily read. With the exception of the provisions on purification, it also applies to live echinoderms, tunicates and marine gastropods. (1)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. legislation and administrative provisions on the animal and public health and hygiene conditions governing the placing on the market of wild game. CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS. 853/2004 und (EG) Nr. Conditions for relaying must ensure optimal conditions for purification. However, Member States should be allowed to establish stricter rules within their territories to take account of specific risks. Wrapping and packaging containing collagen must bear the words "collagen fit for human consumption" and indicate the date of preparation. 2. The mark must indicate the name of the country in which the establishment is located, which may be written out in full or shown as a two-letter code in accordance with the relevant ISO standard.

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