Richtlinie 2003/99/EG des Europäischen Parlaments und des Rates vom 17. 3. Slaughterhouse operators must follow the instructions of the competent authority to ensure that ante-mortem inspection is carried out under suitable conditions. 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. Verordnung (EU) 2016/355 (ABl. Food business operators must not produce live bivalve molluscs in, or harvest them from, areas that the competent authority has not classified, or which are unsuitable for health reasons. 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. Kurzbeschreibung und Chancen. The national measures referred to in paragraph 3 shall have the aim of: enabling the continued use of traditional methods at any of the stages of production, processing or distribution of food; or. 853/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. As regards raw milk and raw cream intended for direct human consumption, it is appropriate to enable each Member State to maintain or establish appropriate health measures to ensure the achievement of the objectives of this Regulation on its territory. This does not include the specific operation of transferring bivalve molluscs to areas more suitable for further growth or fattening. To this end, the European Food Safety Authority should be consulted whenever necessary. the requirements of Article 14 of Regulation (EC) No [ (30)]/2004 concerning certificates and documents are satisfied, when applicable. 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. 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. The examination must take place as soon as possible after killing. Eggs other than those of hens, turkeys or guinea fowl must be handled and processed separately. Both kidneys must be removed from their fatty covering. 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 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. Further cutting and boning must be carried out in a cutting plant. 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. Porcine animals must be thoroughly rinsed afterwards with potable water. 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. 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. heads and feet must be skinned or scalded and depilated. EU-Verordnung (EG) No 853/2004 für spezifische Hygienevorschriften für Lebensmittel tierischer Herkunft Schlachtung nur in EU-zugelassenen Schlachtstätten. ВТОРНИК 15 ДЕКЕМВРИ 2020 Г. martes 15 de diciembre de 2020 ÚterÝ 15. prosince 2020 tirsdag den 15. december 2020 dienstag, 15. dezember 2020 teisipÄev, 15. detsember 2020 ΤΡΙΤΗ 15 ΔΕΚΕΜΒΡΙΟΥ 2020 tuesday, 15 december 2020 mardi 15 dÉcembre 2020 martedi' 15 dicembre 2020 otrdiena, 2020. gada 15. decembris 2020 m. gruodŽio 15 d., antradienis 2020. Food business operators manufacturing collagen must ensure compliance with the requirements of this Section. Absatz 3, der Tierische Lebensmittel-Hygieneverordnung zur amtlichen Fleischuntersuchung oder zur amtlichen Untersuchung auf Trichinen angemeldet wurde, sind folgende Untersuchungen durchzuführen: 1. die amtliche Fleischuntersuchung nach Artikel 28 Absatz 2 bis 5 der Durchführungsverordnung (EU) 2019/627 oder 2. Vessels designed and equipped to preserve fishery products for more than twenty-four hours must be equipped with holds, tanks or containers for the storage of fishery products at the temperatures laid down in Chapter VII. The following requirements apply to the production of minced meat and meat preparations. Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which domestic ungulates are slaughtered meet the following requirements. In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No .../2004 (12), food business operators must ensure that live bivalve molluscs placed on the market for human consumption meet the standards laid down in this Chapter. Directive as last amended by Regulation (EC) No 806/2003 (OJ L 122, 16.5.2003, p.1). for azaspiracids, 160 micrograms of azaspiracid equivalents per kilogram. It is desirable to achieve further simplification by applying the same rules wherever appropriate to all products of animal origin. The raw materials used must satisfy the following requirements. If not used immediately after being obtained, MSM must be wrapped or packaged and then chilled to a temperature of not more than 2oC or frozen to an internal temperature of not more than -18oC. 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. Such meat may be placed on the market only in the Member State where slaughter takes place and in accordance with national law. Sie unterliegen der Zulassungspflicht. As consumers' health consciousness increases, the popularity of fish, seafood and other aquaculture products such as algae is on the rise. 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. If, after chilling, MSM is not processed within 24 hours, it must be frozen within 12 hours of production and reach an internal temperature of not more than -18oC within six hours. Der T-Trailer ist nach den Vorgaben der EU-Hygieneverordnung (VO 853/2004/EG) konstruiert. CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE. Food business operators transporting fishery products must ensure compliance with the following requirements. nur lebende Tiere dürfen in das Schlachthaus verbracht werden zur Schlachtung (Annex III Section I, Kapitel IV, 2a) 27 Food business operators harvesting pectinidae outside classified production areas or handling such pectinidae must comply with the following requirements. 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). Food business operators preparing frogs' legs or snails for human consumption must ensure compliance with the following requirements. 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. 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. Food business operators operating establishments producing minced meat, meat preparations or MSM must ensure that they: are constructed so as to avoid contamination of meat and products, in particular by: have rooms for the separate storage of packaged and exposed meat and products, unless stored at different times or in such a way that the packaging material and the manner of storage cannot be a source of contamination for the meat or products; have rooms equipped to ensure compliance with the temperature requirements laid down in Chapter III; have equipment for washing hands used by staff handling exposed meat and products with taps designed to prevent the spread of contamination; and, CHAPTER II: REQUIREMENTS FOR RAW MATERIAL. Auf Antrag des Freistaats Bayern hat der Bundesrat am 5. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 1(b). 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. intestines must be emptied and cleaned; and. It is necessary to maintain and, where required to ensure consumer protection, to tighten detailed hygiene rules for products of animal origin. Immediately after production, minced meat and meat preparations must be wrapped or packaged and be: chilled to an internal temperature of not more than 2oC for minced meat and 4oC for meat preparations; or. The information need not be provided as a verbatim extract from the records of the holding of provenance. Cracked eggs must be processed as soon as possible. Die deutsche Lebensmittelhygiene-Verordnung (LMHV) soll lebensmittelhygienische Bestimmungen der EG und EU umsetzen und ihrer Durchführung dienen; dabei enthält sie auch nationale Regelungen für spezifische Fragen[1], also Ausnahmen vom EU-Recht und ergänzend allgemeine lebensmittelhygienische Grundsätze. The holding must have premises suitable for the hygienic slaughter and further handling of the birds. In that event, slaughter must be performed under official supervision and steps taken to prevent contamination; the premises must be cleaned and disinfected before being used again. However, flexibility should not compromise food hygiene objectives. A.   ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. Oysters must be wrapped or packaged with the concave shell downwards. (1)  Council Regulation (EEC) No 1907/90 of 26 June 1990 on certain marketing standards for eggs (OJ L 173, 6.7.1990, p. 5). final ou du commerce de détail local fournissant directement cette viande au consommateur final sous la forme de viande fraîche varie d'un État membre à l'autre en raison des règles nationales régissant cette activité conformément à l'article 1er , paragraphe 3, point d), et à l'article 4 du règlement (CE) no 853… Food business operators must ensure that fishery products have been subjected to a visual examination for the purpose of detecting visible parasites before being placed on the market. They must have a room or covered space for the reception of the animals and for their inspection before slaughter. Holds must be separated from the engine compartments and from the crew quarters by partitions which are sufficient to prevent any contamination of the stored fishery products. Verordnung (EG) Nr. 852/2004, Verordnung (EG) Nr. 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). Fillets and slices must be wrapped and, where necessary, packaged and must be chilled as quickly as possible after their preparation. 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. Die 14 Grünen Berufe in Deutschland bieten jungen Menschen vielseitige und abwechslungsreiche Perspektiven für Berufe mit Zukunft. 2. CHAPTER IX: SPECIFIC REQUIREMENTS FOR PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS. Current consolidated version: 26/07/2019, ELI: http://data.europa.eu/eli/reg/2004/853/oj, Official Journal of the European Communities, REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, laying down specific hygiene rules for 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. The requirement in Regulation (EC) No /2004 (5) whereby food business operators carrying out any stage of production, processing and distribution of food after primary production and associated operations must put in place, implement and maintain procedures based on hazard analysis and critical control point (HACCP) principles also permits simplification. The competent authority should encourage hunters' organisations to provide such training. These products deliver valuable nutrients such as high quality, easily digestible protein, essential and healthy fatty acids (omega-3 fatty acids), valuable vitamins and minerals, particularly iodine. November 2003 zur Überwachung von Zoonosen und Zoonoseerregern und zur Änderung der Entscheidung 90/424/EWG des Rates sowie zur Aufhebung der Richtlinie 92/117/EWG des Rates. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. The requirements of Regulation (EC) No /2004 (6) are generally sufficient to ensure food safety in establishments carrying out retail activities involving the direct sale or supply of food of animal origin to the final consumer. In order to ensure proper inspection of hunted wild game placed on the Community market, bodies of hunted animals and their viscera should be presented for official post-mortem inspection at a game-handling establishment. Dazu zählen neben verwaltungstechnischen Optimierungen: 1. 06. The animals or, where appropriate, each batch of animals sent for slaughter must be identified so that their origin can be traced. "Treated stomachs, bladders and intestines" means stomachs, bladders and intestines that have been submitted to a treatment such as salting, heating or drying after they have been obtained and after cleaning. die Anwendung der Grundsätze des HACCP Guidelines for the development of community guides to good practice for hygiene or for the application of the HACCP principles, in accordance with art. Rolling geometric average over a three-month period, with at least one sample per month, unless the competent authority specifies another methodology to take account of seasonal variations in production levels. Raw materials must come from establishments registered or approved under Regulation (EC) No .../2004 (24) or under this Regulation. (22)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. Carcases of domestic ungulates may be cut into half-carcases or quarters, and half carcases into no more than three wholesale cuts, in slaughterhouses. Immediately after milking, milk must be held in a clean place designed and equipped to avoid contamination. eur-lex.europa.eu. Auf Wunsch mit Schragen und Schragenführung, Seilwinde, herausnehmbarer Seitenwand. anuga.com. Unless the competent authority authorises boning immediately before mincing, frozen or deep-frozen meat used for the preparation of minced meat or meat preparations must be boned before freezing. Frozen blocks prepared on board vessels must be adequately wrapped before landing. EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. Directive as last amended by Directive 2003/89/EC (OJ L 308, 25.11.2001, p. 15). "Liquid egg" means unprocessed egg contents after removal of the shell. Dezember 2010 und 11. However, transport may also take place if the competent authority so authorises to enable the production of specific products, provided that: such transport takes place in accordance with the requirements that the competent authority specifies in respect of transport from one given establishment to another; and. They must be able to demonstrate that they have done so (for example, through appropriate documentation or certification, which need not be in the format specified in paragraph l(d)). Containers used for the dispatch or storage of unpackaged prepared fresh fishery products stored under ice must ensure that melt water does not remain in contact with the products. Animals brought into the slaughter room must be slaughtered without undue delay. 853/2004 die Verwendung von Trinkwasser oder von Wasser, das den Trinkwassernormen entspricht, vorsehen, werden die Mindestanforderungen der Richtlinie 98/83/EG des Rates vom 3. In the case of establishments, including vessels, engaged in primary production and associated operations they supplement the requirements of Annex I to that Regulation. Food business operators importing products of animal origin shall ensure that: products are made available for control upon importation in accordance with Directive 97/78/EC (31); importation complies with the requirements of Directive 2002/99/EC (32); and. 1. frozen to an internal temperature of not more than -18oC. (30)  Official Publications Office is to insert the official number of the Regulation on the organisation of official controls. "Poultry" means farmed birds, including birds that are not considered as domestic but which are farmed as domestic animals, with the exception of ratites. 852/2004, 853/2004 und 854/2004 des Europäisches Parlaments und des Rates, die am 20.05.2004 erlassen wurden und seit dem 01.01.2006 anzuwenden sind, sowie durch weitere Verordnungen zu diesen Gemeinschaftsrechtsakten ist das gesamte Lebensmittelhygienerecht der Gemeinschaft neu geordnet worden. Food business operators relaying live bivalve molluscs must ensure compliance with the following requirements. It is however enough if at least one person of a hunting team has the knowledge referred to in paragraph 1. "Relaying area" means any sea, estuarine or lagoon area with boundaries clearly marked and indicated by buoys, posts or any other fixed means, and used exclusively for the natural purification of live bivalve molluscs. 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 premises must be well lit to facilitate official controls. In addition, in purification centres, purification tanks must be suitable for the volume and type of products to be purified. The provisions of Section II apply to the production and placing on the market of meat from ratites. 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. Operations such as heading and gutting must be carried out hygienically.