Moreover, since all food produced in accordance with the hygiene rules will normally be in free circulation throughout the Community, the procedure allowing Member States to exercise flexibility should be fully transparent. 817.024.1; Chapitre 1 Dispositions générales. However, fishery products derived from bivalve molluscs, echinoderms, tunicates and marine gastropods may be placed on the market if they have been produced in accordance with Section VII and comply with the standards laid down in Chapter V, point 2, of that Section. immersion in boiling water for the period required to raise the internal temperature of the mollusc flesh to not less than 90oC and maintenance of this minimum temperature for a period of not less than 90 seconds; cooking for three to five minutes in an enclosed space where the temperature is between 120 and 160oC and the pressure is between 2 and 5 kg/cm2, followed by shelling and freezing of the flesh to a core temperature of -20oC; and. 8. Food business operators treating stomachs, bladders and intestines must ensure compliance with the following requirements. Regulation as last amended by Regulation (EC) No 2052/2003 (OJ L 305, 22.11.2003, p. 1). Wenn die EU‐Hygieneverordnung (853/2004) und die EU ‐Tierschutzschlachtverordnung (1099/2009) betrachtet werden, fällt auf, dass diese im Widerspruch zueinander stehen; denn die EU‐Hygieneverordnung besagt, dass nur lebende Tiere in die Schlachtanlage gebracht werden dürfen, wohingegen die EU‐TierSchlVO festlegt, dass ein Schuss mit einer Feuerwaffe (Kugelschuss auf der … Directive as last amended by the 2003 Act of Accession. Fishery products containing biotoxins such as ciguatoxin or muscle-paralysing toxins must not be placed on the market. Food business operators may slaughter poultry referred to in Chapter IV, point 1(b)(i), on the farm only with the authorisation of the competent authority and in compliance with the following requirements. EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. Food business operators must follow any instructions that the official veterinarian may give after post-mortem inspection concerning the use of the meat. Collagen must be produced by a process that ensures that the raw material is subjected to a treatment involving washing, pH adjustment using acid or alkali followed by one or more rinses, filtration and extrusion or by an approved equivalent process. Lorsque vous configurez le système R/3 pour la ...] planification des besoins, vous pouvez [...] définir si l'approvisionnement direct est déclenché [...] par la planification des besoins [...] en composants ou par la gestion des ordres de fabrication. Food business operators shall cooperate with the competent authorities in accordance with Regulation (EC) No /2004 (26). This room must be physically separate from the preparation room. However, hunters must comply with any additional requirements imposed in the Member State where hunting takes place, in particular to permit the monitoring of certain residues and substances in accordance with Directive 96/23/EC; In other circumstances, the head (except for tusks, antlers and horns) and all the viscera except for the stomach and intestines must accompany the body. 1. Diese Seite verwendet ausschließlich Cookies, die technisch notwendig sind, damit Sie die Funktionalitäten dieser Webseite in vollem Umfang nutzen können, wie z.B. (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). 3. steaming under pressure in an enclosed space satisfying the requirements relating to cooking time and the internal temperature of the mollusc flesh mentioned under (i). Food business operators responsible for auction and wholesale markets or parts thereof where fishery products are displayed for sale must ensure compliance with the following requirements. accommodating the needs of food businesses situated in regions that are subject to special geographic constraints. other raw material is subjected to a treatment with acid or alkali, followed by one or more rinses. The following definitions shall apply for the purposes of this Regulation: the definitions laid down in Regulation (EC) No 178/2002; the definitions laid down in Regulation (EC) No /2004 (22); the definitions laid down in Annex I; and. Food business operators importing food containing both products of plant origin and processed products of animal origin shall ensure that the processed products of animal origin contained in such food satisfy the requirements of paragraphs 1 to 3. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING. However, poultry carcases must be no more than 3 days old. "Cracked eggs" means eggs with damaged shell and intact membranes. Hygieneverordnung Durch die Verordnungen (EG) Nr. Immediately after milking, milk must be held in a clean place designed and equipped to avoid contamination. Collection centres and tanneries may also supply raw material for the production of gelatine intended for human consumption if the competent authority specifically authorises them for this purpose and they fulfil the following requirements. primary production covers the farming, fishing and collection of live fishery products with a view to their being placed on the market; and. REQUIREMENTS FOR FRESH FISHERY PRODUCTS. 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. 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. Food business operators importing products of animal origin from third countries shall ensure that importation takes place only if: the third country of dispatch appears on a list, drawn up in accordance with Article 11 of Regulation (EC) No [ (28)]/2004, of third countries from which imports of that product are permitted; the establishment from which that product was dispatched, and in which it was obtained or prepared, appears on a list, drawn up in accordance with Article 12 of Regulation (EC) No [ (28)]/2004, of establishments from which imports of that product are permitted, when applicable, in the case of fresh meat, minced meat, meat preparations, meat products and MSM, the product was manufactured from meat obtained in slaughterhouses and cutting plants appearing on lists drawn up and updated in accordance with Article 12 of Regulation (EC) No [ (28)]/2004 or in approved Community establishments, and. 2. ensure sufficient separation of sites within a relaying area to prevent mixing of batches; the "all in, all out" system must be used, so that a new batch cannot be brought in before the whole of the previous batch has been removed. Member States should have some discretion to extend or to limit the application of the requirements of this Regulation to retail under national law. Food business operators need not comply with point l(b) when frozen fishery products are transported from a cold store to an approved establishment to be thawed on arrival for the purposes of preparation and/or processing, if the journey is short and the competent authority so permits. CHAPTER VIII: TRANSPORT OF FISHERY PRODUCTS. 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. 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. "Production area" means any sea, estuarine or lagoon area, containing either natural beds of bivalve molluscs or sites used for the cultivation of bivalve molluscs, and from which live bivalve molluscs are taken. Directive 2004/.../EC of the European Parliament and of the Council ofrepealing certain Directives on food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption (17) achieves this. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. (22)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. Hygieneverordnung Durch die Verordnungen (EG) Nr. The permitted treatment methods are: sterilisation in hermetically sealed containers; and. Surfaces of equipment that are intended to come into contact with milk (utensils, containers, tanks, etc. 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. There must be lockable facilities for the refrigerated storage of detained fishery products and separate lockable facilities for the storage of fishery products declared unfit for human consumption. Acting in accordance with the procedure laid down in Article 251 of the Treaty (3). 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. "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. EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. In other cases, they shall apply only to the construction, layout and equipment of establishments. A.   ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. 853/2004 des Europä-ischen Parlaments und des Rates vom 29. 853/2004 für Tiere, die in einen Schlachthof verbracht wurden oder verbracht werden sollen : Anlage 8 (zu § 12 Absatz 1) Muster : Anlage 8a (zu § 2b Absatz 2, § 4 Absatz 3 und § 4a) Food business operators must check passports accompanying domestic solipeds to ensure that the animal is intended for slaughter for human consumption. die drei wichtigsten der am. CHAPTER II: REQUIREMENTS FOR SLAUGHTERHOUSES. Food business operators must ensure that meat from domestic ungulates that have undergone emergency slaughter outside the slaughterhouse may be used for human consumption only if it complies with all the following requirements. and Regulation (EC) No. in Erwägung nachstehender Gründe: (1) Ein hohes Maß an Schutz für Leben und Gesundheit des Menschen ist eines der grundlegen-den Ziele des Lebensmittelrechts, wie es in der Verordnung (EG) Nr. 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. Food business operators must ensure compliance with the following requirements, where relevant, in establishments handling fishery products. operations under their control that take place after importation are carried out in accordance with the requirements of Annex III. 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. 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. 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. Eggs must be delivered to the consumer within a maximum time limit of 21 days of laying. A declaration issued by the veterinarian recording the favourable outcome of the ante-mortem inspection, the date and time of, and reason for, emergency slaughter, and the nature of any treatment administered by the veterinarian to the animal, must accompany the slaughtered animal to the slaughterhouse. 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. where the premises are approved for the cutting of meat of different animal species, precautions are taken to avoid cross-contamination, where necessary by separation of the operations on the different species in either space or time. During transport the cold chain must be maintained and, on arrival at the establishment of destination, the temperature of the milk must not be more than 10oC. Regulation (EC) No 2160/2003 of the European Parliament and of the Council of 17 November 2003 on the control of salmonella and other specified food-borne zoonotic agents (16) provides for a similar procedure in respect of live animals and hatching eggs.