Liquid egg obtained in an establishment approved for that purpose may be used as raw material. However, factory vessels on board which crustaceans and molluscs are cooked, chilled and wrapped, need not meet the requirements of paragraph 1 if no other form of handling or processing takes place on board such vessels. Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing. (22) Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. A. ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. Implementing measures and transitional measures. Handling of live bivalve molluscs, particularly conditioning, calibration, wrapping and packing, must not cause contamination of the product or affect the viability of the molluscs. However, processed products of animal origin used to prepare such food shall be obtained and handled in accordance with the requirements of this Regulation. The traceability of food is an essential element in ensuring food safety. Where more than one slaughter line is operated in the same premises, there must be adequate separation of the lines to prevent cross-contamination. The period provided for in Article 5(6) of Decision 1999/468/EC shall be set at three months. However, those of Section I apply where the competent authority considers them appropriate. brought into the preparation room progressively as needed. However, for fermented products, this value must be the one recorded before the fermentation process. In particular: the trachea and oesophagus must remain intact during bleeding, except in the case of slaughter according to a religious custom; contact between the outside of the skin and the carcase must be prevented; and. 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. (3) Official Oublications Office is to insert the official number of Regulation on the hygiene of foodstuffs. 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. In addition to the general requirements for identification marks contained in Annex II, Section I, the following information must be present on the label: the species of bivalve mollusc (common name and scientific name); and. Frogs and snails must be subjected to an organoleptic examination carried out by sampling. 852/2004, Verordnung (EG) Nr. 178/2002 4 festgelegt wurde. Milking must be carried out hygienically, ensuring in particular: that, before milking starts, the teats, udder and adjacent parts are clean; that milk from each animal is checked for organoleptic or physico-chemical abnormalities by the milker or a method achieving similar results and that milk presenting such abnormalities is not used for human consumption; that milk from animals showing clinical signs of udder disease is not used for human consumption otherwise than in accordance with the instructions of a veterinarian; the identification of animals undergoing medical treatment likely to transfer residues to the milk, and that milk obtained from such animals before the end of the prescribed withdrawal period is not used for human consumption; and. In this case, the head and the viscera need not accompany the body, except in the case of species susceptible to Trichinosis (porcine animals, solipeds and others), whose head (except for tusks) and diaphragm must accompany the body. Flesh-bearing bones obtained from frozen carcases must not be refrozen. "Fresh fishery products" means unprocessed fishery products, whether whole or prepared, including products packaged under vacuum or in a modified atmosphere, that have not undergone any treatment to ensure preservation other than chilling. These temperature conditions must be maintained during storage and transport. 817.024.1. Find books Taken together, these elements justify a recasting of the specific hygiene rules contained in existing Directives. This Regulation shall be binding in its entirety and directly applicable in all Member States. The requirements of this Section supplement those laid down in Regulation (EC) No .../2004 (9). EUR-Lex Access to European Union law. processed cows' milk used to prepare dairy products has a plate count at 30oC of less than 100 000 per ml. (4) Official Publications Office is to insert the official number of Regulation on the organisation of official controls. Where such operations are done by hand, workers must pay particular attention to washing their hands. The shells of eggs used in the manufacture of egg products must be fully developed and contain no breaks. Food business operators must check passports accompanying domestic solipeds to ensure that the animal is intended for slaughter for human consumption. Insert free text, CELEX number or descriptors. biler Schlachteinheiten, die der EU-Hygieneverordnung (EG) Nr. When wrapping provides the same protection as packaging, the label may be affixed to the wrapping. Where climatic conditions so permit, active chilling is not necessary. Tanks and water storage containers must meet the following requirements: Internal surfaces must be smooth, durable, impermeable and easy to clean. The following requirements apply to the production of minced meat and meat preparations. CHAPTER III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS. 4. be transported, and stored until rendering, in hygienic conditions and at an internal temperature of not more than 7oC. 853/2004 des Europäischen Parlaments und des Rates hinsichtlich der Temperaturbedingungen während der Beförderung von Fleisch, Fassung gemäss ABl. Raw milk from any animal not complying with the requirements of points 1 to 3 - in particular, any animal showing individually a positive reaction to the prophylactic tests vis-a-vis tuberculosis or brucellosis as laid down in Directive 64/432/EEC and Directive 91/68/EEC - must not be used for human consumption. Die 14 Grünen Berufe in Deutschland bieten jungen Menschen vielseitige und abwechslungsreiche Perspektiven für Berufe mit Zukunft. 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. Chapitre 1 Dispositions générales; Art. Small wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. 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. "Frogs' legs" means the posterior part of the body divided by a transverse cut behind the front limbs, eviscerated and skinned, of the species RNA (family Ranidae). CHAPTER VIII: TRANSPORT OF FISHERY PRODUCTS. In addition to the requirements of Directive 2000/13/EC, except in the cases envisaged in Article 13(4) and (5) of that Directive, labelling must clearly show: in the case of raw milk intended for direct human consumption, the words "raw milk"; in the case of products made with raw milk, the manufacturing process for which does not include any heat treatment or any physical or chemical treatment, the words "made with raw milk". Diese Seite verwendet ausschließlich Cookies, die technisch notwendig sind, damit Sie die Funktionalitäten dieser Webseite in vollem Umfang nutzen können, wie z.B. CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE. (7) Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (OJ L 109, 6.5.2000, p. 29). April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs (ABl. "Raw milk" means milk produced by the secretion of the mammary gland of farmed animals that has not been heated to more than 40oC or undergone any treatment that has an equivalent effect. 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. This implies that, in certain circumstances, raw milk not fully meeting the criteria can safely be used for human consumption, if appropriate measures are taken. After arrival in the slaughterhouse, the slaughter of the animals must not be unduly delayed. accommodating the needs of food businesses situated in regions that are subject to special geographic constraints. Frozen MSM must be wrapped or packaged before storage or transport, must not be stored for more man three months and must be maintained at a temperature of not more than -18oC during storage and transport. The requirements of this Section supplement those laid down in Regulation (EC) No .../2004 (13). Scientific advice should underpin Community legislation on food hygiene. Slaughterhouse operators must follow the instructions of the competent authority to ensure that the post-mortem inspection is carried out under suitable conditions, and in particular that slaughtered animals can be inspected properly. 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. operations under their control that take place after importation are carried out in accordance with the requirements of Annex III. During the chilling operations, there must be adequate ventilation to prevent condensation on the surface of the meat. Europäisches Gemeinschaftsrecht EU-Verordnungen. in the case of females of other species that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, but belong to a herd where brucellosis or tuberculosis has been detected after the checks referred to in point 2(a)(iii) or 2(b)(ii), if treated to ensure its safety. Training must be provided to the satisfaction of the competent authority to enable hunters to become trained persons. Food business operators must ensure that establishments collecting or processing raw materials for the production of rendered animal fats and greaves comply with the following requirements. A Member State may adopt national measures adapting the requirements of Annex III only: in compliance with a decision adopted in accordance with paragraph 6; if one month after the expiry of the period referred to in paragraph 6, the Commission has not informed Member States that it has received written comments or that it intends to propose the adoption of a decision in accordance with paragraph 6; or. permitting the use, with the authorisation of the competent authority, of raw milk not meeting the criteria laid down in Annex III, Section DC, as regards plate count and somatic cell count of the manufacture of cheeses with an ageing or ripening period of at least 60 days, and dairy products obtained in connection with the manufacture of such cheeses, provided that this does not prejudice the achievement of the objectives of this Regulation. (7) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31,1.2.2002, p. 1). EU-Hygieneverordnung Seit dem Erlass der EU-Hygieneverordnungen für Lebensmittel (Verordnung (EG) Nr. This is not necessary, however, if the process of opening destroys the packaging. 852/2004 oder der Verordnung (EG) Nr. have a sufficient number of rooms, appropriate to the operations being carried out; have a separate room for the emptying and cleaning of stomachs and intestines, unless the competent authority authorises the separation in time of these operations within a specific slaughterhouse on a case-by-case basis; ensure separation in space or time of the following operations: in the case of porcine animals, scalding, depilation, scraping and singeing; preparation and cleaning of other offal, particularly the handling of skinned heads if it does not take place at the slaughter line; have installations that prevent contact between the meat and the floors, walls and fixtures; and. viscera or parts of viscera remaining in the carcase, except for the kidneys, must be removed entirely and as soon as possible, unless the competent authority authorises otherwise. In addition, in purification centres, purification tanks must be suitable for the volume and type of products to be purified. If that examination indicates that they might present a hazard, they must not be used for human consumption. During transport, fishery products must be maintained at the required temperature. CHAPTER V: HEALTH STANDARDS FOR FISHERY PRODUCTS. Frozen blocks prepared on board vessels must be adequately wrapped before landing. It may be provided through electronic data exchange or in the form of a standardised declaration signed by the producer. females of other species belonging, for species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority has approved. Packaged fresh fishery products must be chilled to a temperature approaching that of melting ice. The Commission shall, not later than ... (36), submit a report to the European Parliament and the Council reviewing the experience gained from the implementation of this Regulation. of 29 April 2004. laying down specific hygiene rules for on the hygiene of foodstuffs. The requirements laid down in points 1 and 2 also apply to dispatch centres situated on board vessels. RAW MATERIALS FOR THE MANUFACTURE OF EGG PRODUCTS. meet the requirements for vessels designed and equipped to preserve fishery products for more than 24 hours laid down in Part B, paragraph 2. a receiving area reserved for taking fishery products on board, designed to allow each successive catch to be separated. Food business operators receiving batches must date-stamp the document on receipt of the batch or record the date of receipt in another manner. In the case of other operations, they supplement the requirements of Annex II to that Regulation. CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS. 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. These rules supplement those laid down by Regulation (EC) No /2004 (21). Der T-Trailer ist nach den Vorgaben der EU-Hygieneverordnung (VO 853/2004/EG) konstruiert. Regarding TVC only 3 (2.4%) samples failed to comply with the Swiss and EU legal limits for raw milk from other species than cows intended for the manufacture of products without any heat treatment (Anonymous, 2004, Anonymous, 2017). the premises must be well lit to facilitate official controls. CHAPTER IV: HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES, A. The size of the lairage facilities must ensure that the welfare of the animals is respected. I. It is desirable to achieve further simplification by applying the same rules wherever appropriate to all products of animal origin. 852/2004. Carcases and offal must not come into contact with floors, walls or work stands. (33) Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. SECTION XIII: TREATED STOMACHS, BLADDERS AND INTESTINES. "Mechanically separated meat" or "MSM" means the product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure. 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. II. the information referred to in point 3(a), (b), (f) and (g), if the producer declares that there is no relevant information to report. anuga.com. operations other man those referred to in points 1 and 2. Where gutting is possible from a technical and commercial viewpoint, it must be carried out as quickly as possible after the products have been caught or landed. If manure or digestive tract content is stored in the slaughterhouse, there must be a special area or place for that purpose. CHAPTER II: TRANSPORT AND STORAGE OF RAW MATERIALS. Raw materials must be transported and stored chilled or frozen unless they are processed within 24 hours after their departure. It shall apply 18 months after the date on which all of the following acts have entered into force: However, it shall apply no earlier than 1 January 2006. (9) Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. It must be cooled immediately to not more than 8oC in the case of daily collection, or not more than 6oC if collection is not daily. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION - gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf
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