"Cracked eggs" means eggs with damaged shell and intact membranes. Holds and containers used for the storage of fishery products must ensure their preservation under satisfactory conditions of hygiene and, where necessary, ensure that melt water does not remain in contact with the products. 854/2004 und (EG) Nr. After completion of slaughter and post-mortem inspection, the meat must be stored in accordance with the requirements laid down in Chapter VII. Unless expressly indicated to the contrary, this Regulation shall not apply to retail. that teat dips or sprays are used only if the competent authority has approved them and in a manner that does not produce unacceptable residue levels in the milk. removal of the udder must not result in contamination of the carcase with milk or colostrum. 30.4.2004 Amtsblatt der Europäischen Union L 139/55. 883/2004 vom 29. wild ungulates and lagomorphs, as well as other land mammals that are hunted for human consumption and are considered to be wild game under the applicable law in the Member State concerned, including mammals living in enclosed territory under conditions of freedom similar to those of wild game; and. 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. Porcine animals must be thoroughly rinsed afterwards with potable water. Notwithstanding points 1 and 2, food business operators may slaughter farmed ratites and farmed ungulates referred to in point 1 at the place of origin with the authorisation of the competent authority if: the animals cannot be transported, to avoid any risk for the handler or to protect the welfare of the animals; the herd undergoes regular veterinary inspection; the owner of the animals submits a request; the competent authority is informed in advance of the date and time of slaughter of the animals; the holding has procedures for concentrating the animals to allow an ante-mortem inspection of the group to be made; the holding has facilities suitable for the slaughter, bleeding and, where ratites are to be plucked, plucking of the animals; animal welfare requirements are complied with; slaughtered and bled animals are transported to the slaughterhouse hygienically and without undue delay. Nr. Meat from animals other than those referred to in (b) must not be used for human consumption if they die otherwise than by being slaughtered in the slaughterhouse. "Relaying" means the transfer of live bivalve molluscs to sea, lagoon or estuarine areas for the time necessary to reduce contamination to make them fit for human consumption. 0000002479 00000 n APPLICATION OF THE IDENTIFICATION MARK. 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). They must have organoleptic characteristics associated with freshness and viability, including shells free of dirt, an adequate response to percussion and normal amounts of intravalvular liquid. CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF COLLAGEN. the requirements of Article 14 of Regulation (EC) No [ (30)]/2004 concerning certificates and documents are satisfied, when applicable. 853/2004 des Europäischen Parlaments und des Rates fallende Erzeugnisse und für die in den Verordnungen (EG) Nr. 854/2004 und (EG) Nr. 853/2004 des Europäischen Parlaments und des Rates mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs *. "Greaves" means the protein-containing residue of rendering, after partial separation of fat and water. the competent authority authorises a higher temperature for technological reasons concerning the manufacture of certain dairy products. If the food business operator has carried out analyses demonstrating that MSM complies with the microbiological criteria for minced meat adopted in accordance with Regulation (EC) No.../2004 (6) it may be used in meat preparations that are clearly not intended to be consumed without first undergoing heat treatment and in meat products. (21)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. Food business operators must ensure that cutting and boning of meat of domestic ungulates takes place in accordance with the following requirements. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. Ihre Inhalte werden durch die VO (EG) Nr. "Dairy products" means processed products resulting from the processing of raw milk or from the further processing of such processed products. (35)  Council Directive 96/23/EC of 29 April 1996 on measures to monitor certain substances and residues thereof in live animals and animal products (OJ L 125, 23.5.1996, p. 10). 853/2004 des Europäischen Parlaments und des Rates vom 29. In accordance with the procedure referred to in Article 12(2): the requirements of paragraphs 1 and 2 may be updated to take account in particular of changes to Member States' control programmes or the adoption of microbiological criteria in accordance with Regulation (EC) No /2004 (33); and. Handlers may use spiked instruments to move large fish or fish which might injure them, provided that the flesh of the products suffers no damage. Frogs and snails must be subjected to an organoleptic examination carried out by sampling. Oysters must be wrapped or packaged with the concave shell downwards. 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 1069/2009, (EG) Nr. Directive amended by the Act of Accession 2003. (3)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. 853/2004 des Europäischen Parlaments und des Rates vom 29. CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS. Whole and gutted fresh fishery products may be transported and stored in cooled water on board vessels. This Regulation lays down specific rules on the hygiene of food of animal origin for food business operators. Food business operators manufacturing mechanically separated fishery products must ensure compliance with the following requirements. 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. Slaughterhouse operators must follow the instructions of the veterinarian appointed by the competent authority in accordance with Regulation (EC) No.../2004 (1) to ensure that ante-mortem inspection of every animal to be slaughtered is carried out under suitable conditions. It is however enough if at least one person of a hunting team has the knowledge referred to in paragraph 1. REQUIREMENTS CONCERNING SEVERAL PRODUCTS OF ANIMAL ORIGIN. The trained person must carry out an examination of the body, and of any viscera removed, to identify any characteristics that may indicate that the meat presents a health risk. During rendering the use of solvents is prohibited. 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. Die Fachgruppe "Fleisch" des BbT hat dem BMELV gegenüber zu den geplanten Änderungen der Verordnungen 853 und 854/2004 sowie 2073 und 2075/2005 folgende Stellungnahme abgegeben: I. Änderung der Verordnungen (EG) Nr. gestützt auf die Verordnung (EG) Nr. Rapid technological developments in this area mean that a flexible definition is appropriate. In the case of meat from bovine and porcine animals and meat from poultry, samples of consignments shall have been taken in the dispatching establishment and been subjected to a microbiological test with negative results in accordance with Community legislation. April 2004 Mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs November 2009) Directive as last amended by Directive 2003/89/EC (OJ L 308, 25.11.2001, p. 15). Meat of large wild game may be placed on the market only if the body is transported to a game-handling establishment as soon as possible after the examination referred to in point 2. In accordance with Article 10 of the Treaty, Member States are to take all appropriate measures to ensure that food business operators comply with the obligations laid down in this Regulation. 1019/2008 der Kommission vom 17. Means of transport must permit adequate drainage, be equipped to ensure the best survival conditions possible and provide efficient protection against contamination. To this end, food business operators must ensure in particular that the meat used is: at a temperature of not more than 4oC for poultry, 3oC for offal and 7oC for other meat; and. the rules laid down in paragraph 2 in respect of any of the foodstuffs referred to in paragraph 1 may be extended, in whole or in part, to any Member State, or any region of a Member State, that has a control programme recognised as equivalent to that approved for Sweden and Finland in respect of the food of animal origin concerned. 853/2004 des Europäischen Parlaments und des Rates mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs vom 29. 853/2004, der Verordnung (EG) Nr. When considering whether to subject raw milk to heat treatment, food business operators must: have regard to the procedures developed in accordance with the HACCP principles pursuant to Regulation (EC) No .../2004 (19); and. 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. They must not place fishery products that are obviously contaminated with parasites on the market for human consumption. 854/2004 und der Verordnung (EG) Nr. Im wesentlichen wurde dabei der Bereich der Kolostrum-Produktion (Bedeutung insbesondere in anderen EU-Ländern) in die bestehenden gesetzlichen Vorgaben integriert. 6. If an establishment manufactures both food to which this Regulation applies and food to which it does not, the food business operator may apply the same identification mark to both types of food. Packaged fresh fishery products must be chilled to a temperature approaching that of melting ice. CHAPTER VIII: TRANSPORT OF FISHERY PRODUCTS. 853/2004. (29)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. 2004 Nr. In the case of establishments, including vessels, engaged in primary production and associated operations they supplement the requirements of Annex I to that Regulation. The Commission may, and when it receives written comments from one or more Member States shall, consult Member States within the committee referred to in Article 12(1). 882/2004 des Europäischen Parlaments und des Rates haben we­ sentliche Änderungen der Regeln und Verfahrensvor­ schriften für Lebensmittelunternehmen und zuständige Behörden in den Mitgliedstaaten mit sich gebracht. Regulation as last amended by Regulation (EC) No 2052/2003 (OJ L 305, 22.11.2003, p. 1). 854/2004 und (EG) Nr. During collection and transport, animals must be handled carefully without causing unnecessary distress. To this end, food business operators must ensure in particular that: meat intended for cutting is brought into the workrooms progressively as needed; during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the meat is maintained at not more than 3oC for offal and 7oC for other meat, by means of an ambient temperature of not more than 12oC or an alternative system having an equivalent effect; and. In the case of liquid eggs, the label referred to in paragraph 1 must also bear the words: "non-pasteurised egg products - to be treated at place of destination" and indicate the date and hour of breaking. 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. 882/2004 des Europäischen Parlaments und des Rates vorgesehenen amtlichen Kontrollen, zur Abweichung von … (8)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance with the following requirements. The live bivalve molluscs must be continuously purified for a period sufficient to achieve compliance with allow the health standards of Chapter V and microbiological criteria adopted in accordance with Regulation (EC) No .../2004 (11). The size of the lairage facilities must ensure that the welfare of the animals is respected. Sie umfasst die folgenden konsolidierten Verordnungen: 1. 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. L 139 vom 30.4.2004, S. 1) Geändert durch: Amtsblatt Nr. Fishery products containing biotoxins such as ciguatoxin or muscle-paralysing toxins must not be placed on the market. In the context of the common agricultural policy, many Directives have been adopted to establish specific health rules for the production and placing on the market of the products listed in Annex I to the Treaty. When the mark is applied directly to products of animal origin, the colours used must be authorised in accordance with Community rules on the use of colouring substances in foodstuffs. 0000002933 00000 n 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. 882/2004 des Europäischen Parlaments und des Rates sowie zur Änderung der Verordnungen (EG) Nr. However, meat may be boned and cut prior to reaching the temperature referred to in point 1(b) when the cutting room is on the same site as the slaughter premises, provided that it is transferred to the cutting room either: after a Waiting period in a chilling or refrigerating room. When raw milk or dairy products undergo heat treatment, food business operators must ensure that this satisfies the requirements of Regulation (EC) No .../2004 (19), Annex II, Chapter XI. Parlaments und des Rates und zur Änderung der Verordnungen (EG) Nr. processed cows' milk used to prepare dairy products has a plate count at 30oC of less than 100 000 per ml. (20)  Official Publications Office is to insert official number of Regulation on the organisation of official controls. These principles constitute a common basis for the hygienic production of food of animal origin, permitting the simplification of the existing Directives. 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. In place of the identification mark provided for in Annex II, Section I, a document indicating the establishment of origin and containing the information set out in the Appendix to this Annex must accompany raw materials during transport, when delivered to a collection centre or tannery and when delivered to the collagen-processing establishment. Food business operators may not remove a health mark applied in accordance with Regulation (EC) No /2004 (27) from meat unless they cut or process it or work upon it in another manner. Food business operators transporting fishery products must ensure compliance with the following requirements. 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. Verordnung (EG) Nr. 853/2004 des Europäischen Parlaments und des Rates fallende Erzeugnisse und für die in den Verordnungen (EG) Nr. 853/2004 des Europäischen Parlaments und des Rates fallende Erzeugnisse und für die in den Verordnungen (EG) Nr. C.   REQUIREMENTS FOR RELAYING LIVE BIVALVE MOLLUSCS. Buoys, poles or other fixed means must clearly identity the boundaries of the sites. Food business operators operating slaughterhouses in which domestic ungulates are slaughtered must ensure compliance with the following requirements. In addition, the rules of this Regulation on eggs replace those of Council Decision 94/371/EC of 20 June 1994 laying down specific public health conditions for the putting on the market of certain types of eggs (18) which the repeal of Annex II to Council Directive 92/118/EEC (19) renders void. The quantity of live bivalve molluscs to be purified must not exceed the capacity of the purification centre. 853/2004 und (EG) Nr. CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE. Food imported into the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002 or to satisfy rules that are equivalent to Community rules. 853/2004 des Europäischen Parlaments und des Rates vom vom 29. Verordnung (EG) Nr. Unprocessed fishery products must not be placed on the market if chemical tests reveal that the limits with regard to TVB-N or TMA-N have been exceeded. "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. The provisions of Section II apply to the production and placing on the market of meat from ratites. The Committee shall adopt its rules of procedure. Slaughterhouse operators must follow the instructions of the competent authority to ensure that post-mortem inspection of all slaughtered animals is carried out under suitable conditions in accordance with Regulation (EC) No.../2004 (2). 0000007387 00000 n 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. Before purification commences, live bivalve molluscs must be washed free of mud and accumulated debris using clean water. There must be a separate place with appropriate facilities for the cleaning, washing and disinfection of means of transport for livestock. Complete skinning of the carcase and other parts of the body intended for human consumption must be carried out, except for porcine animals and the heads and feet of ovine and caprine animals and calves. Receptacles in which fresh fishery products are kept under ice must be water-resistant and ensure that melt water does not remain in contact with the products. VERORDNUNG (EG) NR. (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).