If raw material not in conformity with this Chapter is stored and/or processed in these premises, it must be segregated from raw material in conformity with this Chapter throughout the period of receipt, storage, processing and dispatch. 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. Hier finden Sie als Käufer unsere Testsieger von Verordnung eg nr 853 2004, während die oberste Position unseren Vergleichssieger darstellt. "Rendered animal fat" means fat derived from rendering meat, including bones, and intended for human consumption. 3. 4. 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. Directive as last amended by the 2003 Act of Accession. Without prejudice to the generality of Article 9 and Article 10(1), implementing measures may be laid down, or amendments to Annex II or III adopted, in accordance with the procedure referred to in Article 12(2): to lay down rules for the transport of meat while it is warm; to specify, in respect of MSM, which calcium content is not significantly higher than that of minced meat; to lay down other treatments that may be applied in a processing establishment to live bivalve molluscs from class B or C production areas that have not been submitted to purification or relaying; to specify recognised testing methods for marine biotoxins; to lay down additional health standards for live bivalve molluscs in cooperation with the relevant Community Reference Laboratory, including: limit values and analysis methods for other marine biotoxins; virus testing procedures and virological standards; and. After shelling or shucking, cooked products must be frozen immediately, or be chilled as soon as possible to the temperature laid down in Chapter VII. Chapters I to VIII apply to animals harvested from production areas that the competent authority has classified in accordance with Regulation (EC) No .../2004 (8). Where climatic conditions so permit, active chilling is not necessary. The farm must undergo regular veterinary inspection. L 338 vom 22.12.2005 S. 27; Food business operators may accept batches of live bivalve molluscs only if the documentary requirements set out in paragraphs 3 to 7 have been complied with. Animal intestines, bladders and stomachs may be placed on the market only if: they derive from animals which have been slaughtered in a slaughterhouse, and which have been found fit for human consumption following ante-mortem and post-mortem inspection; after the treatment referred to in (b), effective measures are taken to prevent re-contamination. 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. This Section does not apply to bivalve molluscs, echinoderms, tunicates and marine gastropods when placed on the market live. Packaged fresh fishery products must be chilled to a temperature approaching that of melting ice. 988/2009, die Verordnung der Kommission (EU) Nr. A. ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. "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. Verordnung (EG) Nr. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health. In addition to complying with the general rules of Regulation (EC) No 178/2002 (7), food business operators responsible for establishments that are subject to approval in accordance with this Regulation should ensure that all products of animal origin that they place on the market bear either a health mark or an identification mark. The information need not be provided as a verbatim extract from the records of the holding of provenance. If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached. Nevertheless, with the exception of the specific temperature requirements laid down in this Regulation, the requirements of Regulation (EC) No /2004 (6) should suffice for wholesale activities consisting only of storage or transport. 1924/2006 Lebensmittel für spezielle Verbrauchergruppen ... Verordnung (EG) 853/2004… I. Where appropriate, the Commission may propose general measures in accordance with paragraph 1 or 2 of this Article. Without prejudice to Article 6(3) of Regulation (EC) No /2004 (24), establishments handling those products of animal origin for which Annex III to this Regulation lays down requirements shall not operate unless the competent authority has approved them in accordance with paragraph 3 of this Article, with the exception of establishments carrying out only: the storage of products not requiring temperature-controlled storage conditions; or. "Minced meat" means boned meat that has been minced into fragments and contains less than 1% salt. Normhistorie: ABl. Every precaution must be taken to avoid contamination of carcases, taking into account parameters such as carcase weight, water temperature, volume and direction of water flow and chilling time. 853/2004 und (EG) Nr. %PDF-1.3
Packages intended for supply to the final consumer containing minced meat from poultry or solipeds or meat preparations containing MSM must bear a notice indicating that such products should be cooked before consumption. L 139 vom 30.04.2004 S. 55, ber. This Article shall not prevent an establishment from placing food on the market between the date of application of this Regulation and the first subsequent inspection by the competent authority, if the establishment: is subject to approval in accordance with paragraph 2 and placed products of animal origin on the market in accordance with Community legislation immediately prior to the application of this Regulation; or. "Bivalve molluscs" means filter-feeding lamellibranch molluscs. Food business operators shall comply with the relevant provisions of Annexes II and III. Evisceration must be carried out, or completed, without undue delay upon arrival at the game-handling establishment, unless the competent authority permits otherwise. "Gelatine" means natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals. "Gatherer" means any natural or legal person who collects live bivalve molluscs by any means from a harvesting area for the purpose of handling and placing on the market. the premises must be well lit to facilitate official controls. The trained person could also be the gamekeeper or the game manager if he or she is part of the hunting team or located in the immediate vicinity of where hunting is taking place. If not used within one hour of being obtained, MSM must be chilled immediately to a temperature of not more than 2oC. 853/2004, (EG) Nr. Acting in accordance with the procedure laid down in Article 251 of the Treaty (3). 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. DES EUROPÄISCHEN PARLAMENTS UND DES RATES. An establishment subject to approval in accordance with paragraph 2 shall not operate unless the competent authority has, in accordance with Regulation (EC) No /2004 of the European Parliament and of the Council oflaying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (25): granted the establishment approval to operate following an on-site visit; or. 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. Frozen fishery products must be kept at a temperature of not more than -18oC in all parts of the product; however, whole frozen fish in brine intended for the manufacture of canned food may be kept at a temperature of not more than -9oC. Ice used to chill fishery products must be made from potable water or clean water. Food business operators harvesting live bivalve molluscs, or handling them immediately after harvesting, must ensure compliance with the following requirements. For products of animal origin that are placed in transport containers or large packages and are intended for further handling, processing, wrapping or packaging in another establishment, the mark may be applied to the external surface of the container or packaging. The rules laid down in Section I, Chapter V, apply to the cutting and boning of large wild game. To take account of technical and scientific progress, close and effective cooperation should be ensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. All meat, including minced meat and meat preparations, used to produce meat product must meet the requirements for fresh meat. 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. 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. Small wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. 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. Live bivalve molluscs may not be placed on the market for retail sale otherwise than via a dispatch centre, where an identification mark must be applied in accordance with Chapter VII. 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. After breaking, each particle of the egg product must undergo processing as quickly as possible to eliminate microbiological hazards or to reduce them to an acceptable level. 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. Having regard to the Opinion of the European Economic and Social Committee (2). 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. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. 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. There must be a minimum distance between relaying areas, and also between relaying areas and production areas, so as to minimise any risk of the spread of contamination. The Committee shall adopt its rules of procedure. (19) Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. Diese Texte umfassen die Änderungen zu den Verordnungen (EG) Nr. (9) Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. DE. 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. "Liquid egg" means unprocessed egg contents after removal of the shell. Food business operators cooking crustaceans and molluscs must ensure compliance with the following requirements. I. Meat may also be boned and cut prior to reaching the temperature referred to in point 2(b) when the cutting room is on the same site as the slaughter premises. 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. accommodating the needs of food businesses situated in regions that are subject to special geographic constraints. 1. The location of premises on land must not be subject to flooding by ordinary high tides or run-off from surrounding areas. Food business operators receiving batches must date-stamp the document on receipt of the batch or record the date of receipt in another manner. CHAPTER VI: EMERGENCY SLAUGHTER OUTSIDE THE SLAUGHTERHOUSE. "Collagen" means the protein-based product derived from animal bones, hides, skins and tendons manufactured in accordance with the relevant requirements of this Regulation. 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. "Cutting plant" means an establishment used for boning and/or cutting up meat. brought into the preparation room progressively as needed. 0000002703 00000 n
Egg contents may not be obtained by the centrifuging or crushing of eggs, nor may centrifuging be used to obtain the remains of egg whites from empty shells for human consumption. Verordnung (EG) Nr. Anlage zu Anhang III Begleitdokument für Rohstoffe für die Herstellung von Gelatine oder Kollagen für den menschlichen Verzehr (Muster) Verordnung (EG) Nr. 0000002133 00000 n
Food business operators must ensure that cutting plants handling meat of domestic ungulates: are constructed so as to avoid contamination of meat, in particular by: allowing constant progress of the operations; or. The criterion for milk used to manufacture processed dairy products is an absolute value, whereas for raw milk collected from the farm it is an average. 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. 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). Food business operators shall not place on the market a product of animal origin handled in an establishment subject to approval in accordance with Article 4(2) unless it has either: a health mark applied in accordance with Regulation (EC) No /2004 (27); or. 0000000828 00000 n
Verordnung (EG) Nr. In particular, products that are not salted or dried must be kept at a temperature of not more than 3oC. 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. When greaves are rendered at a temperature of more than 70oC and have a moisture content of 10% (m/m) or more, they must be stored: at a temperature of not more than 7oC for a period not exceeding 48 hours or a time/temperature ratio giving an equivalent guarantee; or. 3. Suitable facilities must be available near the place of milking to enable persons performing milking and handling raw milk to wash their hands and arms. 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. The requirements laid down in points 1 and 2 also apply to dispatch centres situated on board vessels. In the case of eggs, a certificate stating that the tests referred to in subparagraph (b) have been carried out with negative results, or that the eggs are destined to be used in the manner referred to in subparagraph (c), must accompany consignments. 2. Flesh-bearing bones obtained from frozen carcases must not be refrozen. 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). 854/20045. (29) Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. the combined total of residues of antibiotic substances exceeds any maximum permitted value. If a waste-processing unit operates on board, a separate hold must be designated for the storage of such waste; a place for storing packaging materials that is separate from the product preparation and processing areas; special equipment for disposing waste or fishery products that are unfit for human consumption directly into the sea or, where circumstances so require, into a watertight tank reserved for that purpose. II. 854/2004 und (EG) Nr. When a batch is found to be unfit for human consumption, it must be denatured so as to ensure that it is not used for human consumption. They must have an adequately equipped lockable facility or, where needed, room for the exclusive use of the veterinary service. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs OJ L 139, 30.4.2004, p. 55–205 (ES, DA, DE, EL, EN, FR, IT, NL, PT, FI, SV) Fishery products other than those kept alive must undergo chilling as soon as possible after loading. Where climatic conditions so permit, active chilling is not necessary. 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. Whole and gutted fresh fishery products may be transported and stored in cooled water on board vessels. "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. Buoys, poles or other fixed means must clearly identity the boundaries of the sites. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING. 2010 L 77 S. 59) However, food business operators may keep milk at a higher temperature if: processing begins immediately after milking, or within 4 hours of acceptance at the processing establishment; or. The mark may also be an irremovable tag made of a resistant material. the information referred to in point 3(a), (b), (f) and (g), if the producer declares that there is no relevant information to report. 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.