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. Food business operators operating slaughterhouses in which poultry or lagomorphs are slaughtered must ensure compliance with the following requirements. Any visible contamination must be removed without delay by trimming or alternative means having an equivalent effect. Processing is not required for egg white intended for the manufacture of dried or crystallised albumin destined subsequently to undergo heat treatment. After killing, snails' hepato-pancreas must, if it might present a hazard, be removed and not be used for human consumption. Implementing measures and transitional measures. schriften sind in der Verordnung (EG) Nr. 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. This requires the use of smooth, washable and non-toxic materials. (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). come into contact with no other carcase, offal or viscera, including those that have already undergone post-mortem inspection. Meat must attain the temperature specified in point 1 before transport, and remain at that temperature during transport. The storage period before processing at 4oC must not exceed 48 hours. 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. 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. L 139/206 Amtsblatt der Europäischen Union 30.4.2004 DE VERORDNUNG (EG) Nr. of wild game animals after killing; and. "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. Food business operators storing fishery products must ensure compliance with the following requirements. However, processed products of animal origin used to prepare such food shall be obtained and handled in accordance with the requirements of this Regulation. L 67 vom 12.3.2016, S. 22) geändert worden ist, L 67 vom 12.3.2016, S. 22) geändert worden ist, Ein Service des Bundesministeriums der Justiz und für Verbraucherschutz These principles constitute a common basis for the hygienic production of food of animal origin, permitting the simplification of the existing Directives. 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. © Bundesministerium für Ernährung und Landwirtschaft - 2020. Such devices must achieve a chilling rate that ensures that the mix of fish and clean seawater reaches not more than 3oC 6 hours after loading and not more than 0oC after 16 hours and allow the monitoring and, where necessary, recording of temperatures. If the following operations are undertaken in a cutting plant: the evisceration of geese and ducks reared for the production of "foie gras", which have been stunned, bled and plucked on the fattening farm; or. 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. CHAPTER II: REQUIREMENTS DURING AND AFTER LANDING. After use, such surfaces must be cleaned and, where necessary, disinfected. The provisions of Section II apply to the production and placing on the market of meat from ratites. When milk fails to meet the criteria laid down in paragraph 1, the food business operator must inform the competent authority and take measures to correct the situation. small wild game in accordance with Section IV, Chapter III. EU-Hygiene-Verordnung. However, this Regulation shall apply to retail when operations are carried out with a view to the supply of food of animal origin to another establishment, unless: the operations consist only of storage or transport, in which case the specific temperature requirements laid down in Annex III shall nevertheless apply; or. "Collagen" means the protein-based product derived from animal bones, hides, skins and tendons manufactured in accordance with the relevant requirements of this Regulation. associated operations cover any of the following operations, if carried out on board fishing vessels: slaughter, bleeding, heading, gutting, removing fins, refrigeration and wrapping; they also include: the transport and storage of fishery products the nature of which has not been substantially altered, including live fishery products, within fish farms on land and. 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. Immediately following preparation, frogs' legs must be washed fully with running potable water and immediately chilled to a temperature approaching that of melting ice, frozen or processed. The farm must undergo regular veterinary inspection. 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. 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. 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. "Offal" means fresh meat other than that of the carcase, including viscera and blood. For the production of collagen intended for use in food, the following raw materials may be used: Raw materials listed in point l(a) to (d) must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-and post-mortem inspection or, in the case of hides and skins from wild game, found fit for human consumption. However, a new mark need not be applied to a product unless its packaging and/or wrapping is removed or it is further processed in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations take place. After purification or relaying, live bivalve molluscs from class B or C production areas must meet all of the requirements of Chapter V. However, live bivalve molluscs from such areas that have not been submitted for purification or relaying may be sent to a processing establishment, where they must undergo treatment to eliminate pathogenic microorganisms (where appropriate, after removal of sand, mud or slime in the same or another establishment). April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs (ABl. 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. 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. Community rules should not apply either to primary production for private domestic use or to the domestic preparation, handling or storage of food for private domestic consumption. Food business operators preparing frogs' legs or snails for human consumption must ensure compliance with the following requirements. 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. the tonsils of bovine animals and solipeds must be removed hygienically; parts unfit for human consumption must be removed as soon as possible from the clean sector of the establishment; meat detained or declared unfit for human consumption and inedible by-products must not come into contact with meat declared fit for human consumption; and. The animals or, where appropriate, each batch of animals sent for slaughter must be identified so that their origin can be traced. Der T-Trailer ist nach den Vorgaben der EU-Hygieneverordnung (VO 853/2004/EG) konstruiert. 853/2004 und Verordnung (EG) Nr. Official Journal of the European Commission 139, 55 – 205. Regulation as last amended by Regulation (EC) No 2052/2003 (OJ L 305, 22.11.2003, p. 1). "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. (27)  Official Publications Office is to insert official number of Regulation on the organisation of official controls. For the purposes of this Article, "control programme" means a control programme approved in accordance with Regulation (EC) No 2160/2004. An otherwise healthy animal must have suffered an accident that prevented its transport to the slaughterhouse for welfare reasons. 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. to approve equivalent processes for the production of gelatine or collagen. MSM may be used only to manufacture heat-treated meat products in establishments approved in accordance with this Regulation. (4)  Official Publications Office is to insert the official number of Regulation on the organisation of official controls. 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. Food business operators must keep a copy of the registration document relating to each batch sent and received for at least twelve months after its dispatch or receipt (or such longer period as the competent authority may specify). retail operations other than those to which this Regulation applies pursuant to Article l(5)(b). 854/2004 des Europäischen Parlaments und des Rates und (EG) Nr. Slaughter or dressing of the animals may not take place until the official veterinarian so permits. Certain foodstuffs may present specific hazards to human health, requiring the setting of specific hygiene rules. in the case of live bivalve molluscs, echinoderms, tunicates and marine gastropods, the production area appears on a list drawn up in accordance with Article 13 of that Regulation, when applicable; the requirements of this Regulation, including the requirements of Article 5 on health and identification marking; the requirements of Regulation (EC) No [ (29)]/2004; and, any import conditions laid down in accordance with Community legislation governing import controls for products of animal origin, and. 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. (6)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. a dispatch room, unless the establishment dispatches rendered animal fat only in tankers; and. 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. CHAPTER I: TRANSPORT OF LIVE ANIMALS TO THE SLAUGHTERHOUSE. The technical requirements for MSM should differ, however, depending on a risk assessment of the product resulting from different methods. 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. Betriebliche Hygiene-Schulung in der Lebensmittelhygiene nach EU-Hygienerecht und Lebensmittelhygieneverordnung (LMHV). (5)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs (as in recital 1). Establishments on land that freeze fishery products must have equipment that satisfies the requirements laid down for freezer vessels in Chapter I, Part I.C, points 1 and 2. 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. Personen, die Lebensmittel gewerbsmäßig herstellen, verarbeiten oder in Verkehr bringen, müssen mindestens einmal jährlich (unter Berücksichtigung der Hygienesituation zum Teil auch häufiger) eine Hygieneschulung zu den grundlegenden Aspekten in der Lebensmittelhygiene absolvieren. "Lagomorphs" means rabbits, hares and rodents. Bio­öko­no­mie + nach­wach­sen­de Roh­stof­fe, Gute Projektbeispiele in ländlichen Regionen, Glo­bal Fo­rum for Food and Agri­cul­ture, Stel­len­an­ge­bo­te + Aus­schrei­bun­gen, Zur Übersicht: Le­bens­mit­tel-Kenn­zeich­nung, Zur Übersicht: Frei­wil­li­ge An­ga­ben + La­bel, Deut­sche Le­bens­mit­tel­buch-Kom­mis­si­on, Zur Übersicht: Le­bens­mit­tel­si­cher­heit, Zur Übersicht: EU-Agrar­po­li­tik + För­de­rung, Agra­rum­welt- und Kli­ma­mass­nah­men (AUKM), Zur Übersicht: Tier­han­del und Trans­port, Han­dels­ver­kehr mit Sa­men, Ei­zel­len und Em­bryo­nen, Zur Übersicht: Gleich­wer­ti­ge Le­bens­ver­hält­nis­se, Zur Übersicht: För­de­rung des länd­li­chen Rau­mes, Bun­des­pro­gramm länd­li­che Ent­wick­lung, Zur Übersicht: In­ter­na­tio­na­le Be­zie­hun­gen, Zur Übersicht: Aus­sen­wirt­schafts­po­li­tik, Zur Übersicht: Ver­an­stal­tun­gen und Ter­mi­ne, Zur Übersicht: Ge­set­ze und Ver­ord­nun­gen, Zur Übersicht: So­ci­al Me­dia, Ap­ps, RSS, Durchführung von Vorschriften des gemeinschaftlichen Lebensmittelhygienerechts, Begründung zur Verordnung zur Durchführung von Vorschriften des gemeinschaftlichen Lebensmittelhygienerechts, Grundsätzlichen Ausführungen der Projektgruppe "Erarbeitung risikobasierter Anforderungen an die Zulassung von Betrieben", Tierische Lebensmittel-Überwachungsverordnung, Verordnung mit lebensmittelrechtlichen Vorschriften zur Überwachung von Zoonosen und Zoonoseerregern, Lebensmittelrechtliche Straf- und Bußgeldverordnung, Anforderungen an die Lebensmittelhygiene in Primärerzeugung, Produktion, Verarbeitung und Vertrieb, Anwendung der EU-Lebensmittelhygiene-Verordnung für Kindertagespflegepersonen, Lebensmittelhygiene: Was Verbraucherinnen und Verbraucher tun können, Betreten von Lebensmittelgeschäften mit Blindenführhund oder Assistenzhund erlaubt, Lebensmittelsicherheit verstehen - Fakten und Hintergründe, forschungsfelder 1/2018 - Immer auf die Kleinen, Rückstände von Pflanzenschutzmitteln - Gesundheit geht vor, Kei­me in der Kü­che: Tipps zur Le­bens­mit­tel­hy­gie­ne, Le­bens­mit­tel­hy­gie­ne: Was Ver­brau­che­rin­nen und Ver­brau­cher tun kön­nen, Verordnung über Anforderungen an die Hygiene beim Herstellen, Behandeln und Inverkehrbringen von Lebensmitteln (, Verordnung über Anforderungen an die Hygiene beim Herstellen, Behandeln und Inverkehrbringen von bestimmten Lebensmitteln tierischen Ursprungs, Verordnung zur Regelung bestimmter Fragen der amtlichen Überwachung des Herstellens, Behandelns und Inverkehrbringens von Lebensmitteln tierischen Ursprungs, Verordnung über die Durchführung der veterinärrechtlichen Kontrollen bei der Einfuhr und Durchfuhr von Lebensmitteln tierischen Ursprungs aus Drittländern sowie über die Einfuhr sonstiger Lebensmittel aus Drittländern, Allgemeine Verwaltungsvorschrift über die Durchführung der amtlichen Überwachung der Einhaltung von Hygienevorschriften für Lebensmittel tierischen Ursprungs und zum Verfahren zur Prüfung von Leitlinien für eine gute Verfahrenspraxis (, Allgemeine Verwaltungsvorschrift über die Erfassung, Auswertung und Veröffentlichung von Daten über das Auftreten von Zoonosen und Zoonoseerregern entlang der Lebensmittelkette (.