Hausschlachten: Schlachten, Zerlegen, Wursten | Bernhard Gahm | download | B–OK. 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. 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. If the competent authority so permits, food chain information may accompany the animals to which it relates to the slaughterhouse, rather than arriving at least 24 hours in advance, in the case of: porcine animals, poultry or farmed game that have undergone ante-mortem inspection at the holding of provenance, if a certificate that the veterinarian has signed stating that he or she examined the animals at the holding and found them to be healthy accompanies them; animals that have undergone emergency slaughter, if a declaration, that the veterinarian has signed recording the favourable outcome of the ante-mortem inspection accompanies them; and. Verordnung (EG) Nr. 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. 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. 20. In the case of bovine and porcine animals, and solipeds, the peri-renal capsule must also be removed. The requirements laid down in points 1 and 2 also apply to dispatch centres situated on board vessels. Die 14 Grünen Berufe in Deutschland bieten jungen Menschen vielseitige und abwechslungsreiche Perspektiven für Berufe mit Zukunft. Buoys, poles or other fixed means must clearly identity the boundaries of the sites. CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS. When fishery products are wrapped on board fishing vessels, food business operators must ensure that wrapping material: is stored in such a manner that it is not exposed to a risk of contamination; intended for re-use is easy to clean and, where necessary, to disinfect. Official Journal of the European Commission 139, 55 – 205. If mechanical separation does not take place immediately after deboning the flesh-bearing bones must be stored and transported at a temperature of not more than 2oC or, if frozen, at a temperature of not more than -18oC. In the case of poultry reared for the production of "foie gras", the uneviscerated birds must be transported immediately and, if necessary, refrigerated to a slaughterhouse or cutting plant. 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. In the case of eggs, packing centres shall provide a guarantee that consignments originate from flocks that have been subjected to a microbiological test with negative results in accordance with Community legislation. have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than 18oC; have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18oC. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. Each notification shall: provide a detailed description of the requirements that that Member State considers need to be adapted and the nature of the adaptation sought; describe the foodstuffs and establishments concerned; explain the reasons for the adaptation, including, where relevant, by providing a summary of the hazard analysis carried out and any measures to be taken to ensure that the adaptation will not compromise the objectives of this Regulation; and. The procedures must guarantee that each animal or, where appropriate, each lot of animals accepted onto the slaughterhouse premises: is accompanied by the relevant information from the holding of provenance referred to in Section III; does not come from a holding or an area subject to a movement prohibition or other restriction for reasons of animal or public health, except when the competent authority so permits; is healthy, as far as the food business operator can judge; and. 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. 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. 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. 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. "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. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. After killing, snails' hepato-pancreas must, if it might present a hazard, be removed and not be used for human consumption. 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. Food business operators harvesting live bivalve molluscs, or handling them immediately after harvesting, must ensure compliance with the following requirements. Food business operators deciding to accept animals onto the slaughterhouse premises after evaluating the relevant food chain information must make it available to the official veterinarian without delay and, except in the circumstances mentioned in point 7, no less than 24 hours before the arrival of the animal or lot. Food business operators must, in accordance with Article 18 of Regulation (EC) No 178/2002, have in place systems and procedures to identify food business operators from whom they have received, and to whom they have delivered, products of animal origin. 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. 5 Règlement (UE) 2017/1981 de la Commission du 31 octobre 2017 modifiant l’annexe III du règlement (CE) n° 853/2004 du Parlement européen et du Conseil en ce qui concerne les conditions de température pendant le transport de viande, version du JO L 285 du 1.11.2017, p. 10 6 Introduit par le ch. (15)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. Harvesting techniques and further handling must not cause additional contamination or excessive damage to the shells or tissues of the live bivalve molluscs or result in changes significantly affecting their suitability for treatment by purification, processing or relaying. "Freezer vessel" means any vessel on board which freezing of fishery products is carried out, where appropriate after preparatory work such as bleeding, heading, gutting and removal of fins and, where necessary, followed by wrapping or packaging. 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. CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF GELATINE. SECTION V: MINCED MEAT, MEAT PREPARATIONS AND MECHANICALLY SEPARATED MEAT (MSM), CHAPTER I: REQUIREMENTS FOR PRODUCTION ESTABLISHMENTS. 3. This area must be easy to clean and designed so as to protect the products from the sun or the elements and from any source of contamination; a hygienic system for conveying fishery products from the receiving area to the work area; work areas that are large enough for the hygienic preparation and processing of fishery products, easy to clean and disinfect and designed and arranged in such a way as to prevent any contamination of the products; storage areas for the finished products that are large enough and designed so that they are easy to clean. 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. 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. Vessels must be designed and constructed so as not to cause contamination of the products with bilge-water, sewage, smoke, fuel, oil, grease or other objectionable substances. 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. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 1(b). (27)  Official Publications Office is to insert official number of Regulation on the organisation of official controls. intended for milking, collection or transport) must be easy to clean and, where necessary, disinfect and be maintained in a sound condition. If that examination indicates that they might present a hazard, they must not be used for human consumption. sampling plans and the methods and analytical tolerances to be applied to check compliance with the health standards; to lay down health standards or checks, where there is scientific evidence indicating that they are necessary to protect public health; to extend Annex III, Section VII, Chapter IX, to live bivalve molluscs other than pectinidae; to specify criteria for determining when epidemiological data indicate that a fishing ground does not present a health hazard with regard to the presence of parasites and, consequently, for determining when the competent authority may authorise food business operators not to freeze fishery products in accordance with Annex III, Section VIII, Chapter III, Part D; to lay down freshness criteria and limits with regard to histamine and total volatile nitrogen for fisheries products; to permit the use for the manufacture of certain dairy products of raw milk not meeting the criteria laid down in Annex III, Section IX, as regards its plate count and somatic cell count; without prejudice to Directive 96/23/EC (35), to fix a maximum permitted value for the combined total of residues of antibiotic substances in raw milk; and. the date of packaging, comprising at least the day and the month. CHAPTER IV: HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES, A. if the meat preparation is clearly not intended to be consumed without first undergoing heat treatment: meat derived from the mincing or fragmentation of meat meeting the requirements of point 1 other than point 1(c)(i); and. the name and address of the private veterinarian normally attending the holding of provenance. Food business operators may not place meat from animals having undergone emergency slaughter on the market unless it bears a special health mark which cannot be confused either with the health mark provided for in Regulation (EC) No.../2004 (3) or with the identification mark provided for in Annex II, Section I to this Regulation. All equipment must be cleaned and disinfected before processing of hens', turkeys' and guinea fowls' eggs is resumed. In addition to the requirements of Directive 2000/13/EC (7), food business operators must ensure compliance with the requirement of point 2 if, and to the extent that, national rules in the Member State in the territory of which the product is placed on the market so require. Auf Antrag des Freistaats Bayern hat der Bundesrat am 5. 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 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. Animals showing symptoms of disease or originating in herds known to be contaminated with agents of public health importance may only be transported to the slaughterhouse when the competent authority so permits. Operations such as filleting and cutting must be carried out so as to avoid contamination or spoilage of fillets and slices. These rules supplement those laid down by Regulation (EC) No /2004 (21). Compliance with the temperature requirements laid down in this Regulation will not halt all bacterial growth during transport and storage. The relevant food safety information referred to in point 1 is to cover, in particular: the status of the holding of provenance or the regional animal health status; veterinary medicinal products or other treatments administered to the animals within a relevant period and with a withdrawal period greater than zero, together with their dates of administration and withdrawal periods; the occurrence of diseases that may affect the safety of meat; the results, if they are relevant to the protection of public health, of any analysis carried out on samples taken from the animals or other samples taken to diagnose diseases that may affect the safety of meat, including samples taken in the framework of the monitoring and control of zoonoses and residues; relevant reports about previous ante- and post-mortem inspections of animals from the same holding of provenance including, in particular, reports from the official veterinarian; production data, when this might indicate the presence of disease; and.