Wrapping and packaging containing collagen must bear the words "collagen fit for human consumption" and indicate the date of preparation. Liquid egg obtained in an establishment approved for that purpose may be used as raw material. SECTION II: MEAT FROM POULTRY AND LAGOMORPHS. Durch die Verordnungen (EG) Nr. Separate facilities for the reception and storage of unskinned carcases of farmed game slaughtered at the farm and for wild game must be available. SECTION XII: RENDERED ANIMAL FATS AND GREAVES, CHAPTER I: REQUIREMENTS APPLICABLE TO ESTABLISHMENTS COLLECTING OR PROCESSING RAW MATERIALS. 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. 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. Shelling or shucking must be carried out hygienically, avoiding contamination of the product. CHAPTER VI: WRAPPING AND PACKAGING OF LIVE BIVALVE MOLLUSCS. The registration document must be in at least one official language of the Member State in which the receiving establishment is located and contain at least the information specified below. Equipment must be entirely emptied, cleaned and disinfected whenever this is necessary and at least once a day. "Game-handling establishment" means any establishment in which game and game meat obtained after hunting are prepared for placing on the market. Sealing of consumer packages must be carried out immediately after filling in the establishment where the last heat treatment of liquid dairy products takes place, by means of sealing devices that prevent contamination. 2. Mel­dun­gen im EU-Schnell­warn­sys­tem für Le­bens- und Fut­ter­mit­tel Mel­dun­gen im Schnell­warn­sys­tem aus den Vor­jah­ren ... Verordnung (EG) 853/2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs; Verordnung (EG) 853/2004. 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. 853/2004 und Verordnung (EG) Nr. 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. (1) Die Zulassung von Betrieben, die ihre Tätigkeit nach Artikel 4 Absatz 2 der Verordnung (EG) Nr. removal of the udder must not result in contamination of the carcase with milk or colostrum. The provisions of Section I apply to the production and placing on the market of meat from even-toed farmed, game mammals (Crevice and Suede), unless the competent authority considers them inappropriate. Annexes II and III may be adapted or updated in accordance with the procedure referred to in Article 12(2), taking into account: the development of guides to good practice; the experience gained from the implementation of HACCP-based systems pursuant to Article 5 of Regulation (EC) No /2004 (34); the technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs; 2. Food business operators preparing frogs' legs or snails for human consumption must ensure compliance with the following requirements. © Bundesministerium für Ernährung und Landwirtschaft - 2020. 853/2004 des Europäischen Parlaments und des Rates (5) ent-halten sind. Having regard to the proposal from the Commission (1). When in use, the parts of vessels or containers set aside for the storage of fishery products must be kept clean and maintained in good repair and condition. (19)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. However, flexibility should not compromise food hygiene objectives. intestines must be emptied and cleaned; and. Where such operations are done by hand, workers must pay particular attention to washing their hands. Sick or suspect animals, and animals slaughtered in application of disease eradication or control programmes, must not be slaughtered in the establishment except when permitted by the competent authority. Further cutting and boning must be carried out in a cutting plant. Factory vessels that freeze fishery products must have equipment meeting the requirements for freezer vessels laid down in Part C, points 1 and 2. Februar 2008, 13. 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. Member States should have some discretion to extend or to limit the application of the requirements of this Regulation to retail under national law. Der T-Trailer ist nach den Vorgaben der EU-Hygieneverordnung (VO 853/2004/EG) konstruiert. Animals brought into the slaughter hall must be slaughtered without undue delay. registration documents are not necessary if that competent authority so permits. This Regulation shall be binding in its entirety and directly applicable in all Member States. For the production of gelatine intended for use in food, the following raw materials may be used: hides and skins of farmed ruminant animals; The use of hides and skins is prohibited if they have undergone any tanning process, regardless of whether this process was completed. However, meat may be boned and cut before it reaches the temperature referred to in point 2(b) in accordance with Chapter VII, point 3. However, these requirements do not apply to products to be de-sugared, if de-sugaring process is performed as soon as possible. is in a satisfactory state as regards welfare on arrival at the slaughterhouse. 852/2004 des Europäischen Parlaments und des Rates vom 29. Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing. The identification mark must be applied before the product leaves the establishment. Der T-Trailer verfügt über die notwendigen Hygieneeinrichtungen (Waschbecken und integrierte Entblutewanne) Der T-Trailer kann an individuelle Wünsche angepasst werden. This Regulation should establish criteria for raw milk pending the adoption of new requirements for its placing on the market. In accordance with Article 10 of the Treaty, Member States are to take all appropriate measures to ensure that food business operators comply with the obligations laid down in this Regulation. The Commission may, and when it receives written comments from one or more Member States shall, consult Member States within the committee referred to in Article 12(1). Persons performing milking and/or handling raw milk must wear suitable clean clothes. 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. 853/2004 des Europäischen Parlaments und des Rates (5) ent-halten sind. Appropriate facilities must be provided, adapted to the size of the animals. CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE. This Regulation should generally apply to wholesale activities (that is, when a retail establishment carries out operations with a view to supplying food of animal origin to another establishment). 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. 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. Auf Wunsch mit Schragen und Schragenführung, Seilwinde, herausnehmbarer Seitenwand. Food business operators producing or, as appropriate, collecting raw milk must ensure compliance with the requirements laid down in this Chapter. Frogs and snails that die otherwise than by being killed in the establishment must not be prepared for human consumption. Seit 2011 besteht gemäß § 12 Absatz 2 der EU-Hygieneverordnung für Lebensmittel tierischen Ursprungs (Tier-LMHV) die Möglichkeit, ganzjährig im Freien gehaltene Rinder mit Genehmigung des zuständigen Veterinäramts ohne zugelassene Schlachteinheit am Herkunftsort zu schlachten. This requires the use of smooth, washable and non-toxic materials. when that Regulation does not provide for the application of a health mark, an identification mark applied in accordance with Annex II, Section I, of this Regulation. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING. This document is an excerpt from the EUR-Lex website, Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, Verordnung (EG) Nr. "Relaying" means the transfer of live bivalve molluscs to sea, lagoon or estuarine areas for the time necessary to reduce contamination to make them fit for human consumption. Auf oder in Lebensmitteln können sich Mikroorganismen (z. Evisceration must be carried out, or completed, without undue delay upon arrival at the game-handling establishment, unless the competent authority permits otherwise. They must be constructed so as to allow complete draining of water. For the purpose of this Section, "tanning" means the hardening of hides, using vegetable tanning agents, chromium salts or other substances such as aluminium salts, ferric salts, silicic salts, aldehydes and quinones, or other synthetic hardening agents. (16)  Council Directive 64/432/EEC of 26 June 1964 on animal health problems affecting intra-Community trade in bovine animals and swine (OJ 121, 29.7.1964, p. 1977/64). It must then be eviscerated in a slaughterhouse or in a cutting plant located in the same Member State as the farm of production. Bei der Milchgewinnung und -verarbeitung ist die Beherrschung gesundheitsgefährdender Gefahren ("hazards") besonders wichtig, denn 1. bestimmte Krankheitserreger können von milchgebenden Tieren auf den Menschen übertragen werden 2. auch in und auf gesunden milchgebenden Tieren können Erreger von Lebensmittelvergiftungen vorkommen 3. beim Melken besteht die Gefahr der Übertragung von Krankheitserregern in die Milch 4. If they accept the animal for slaughter, they must give the passport to the official veterinarian.". After each journey, or after each series of journeys when the period of time between unloading and the following loading is very short, but in all cases at least once a day, containers and tanks used for the transport of raw milk must be cleaned and disinfected in an appropriate manner before re-use. EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. After arrival in the slaughterhouse, the slaughter of the animals must not be unduly delayed. Live bivalve molluscs must not be re-immersed in, or sprayed with, water after they have been packaged for retail sale and left the dispatch centre. 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. 853/2004 sind Hygienevorschriften für tierische Lebensmittel festgelegt. This is not essential if this slaughter takes place in other establishments authorised by the competent authority for this purpose, or at the end of the normal slaughter period. Food business operators harvesting live bivalve molluscs, or handling them immediately after harvesting, must ensure compliance with the following requirements. 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. come into contact with no other carcase, offal or viscera, including those that have already undergone post-mortem inspection. if carrying out conditioning in natural sites, use only areas that the competent authority has classified as being of class A. Food business operators must initiate procedures to ensure that raw milk meets the following criteria: However, if raw milk from species other than cows is intended for the manufacture of products made with raw milk by a process that does not involve any heat treatment, food business operators must take steps to ensure that the raw milk used meets the following criterion. However, poultry carcases must be no more than 3 days old. 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. Use, Other sites managed by the Publications Office, http://data.europa.eu/eli/reg/2004/853/oj, Portal of the Publications Office of the EU. Meat must attain the temperature specified in point 1 and remain at that temperature during storage. 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. C.   REQUIREMENTS FOR RELAYING LIVE BIVALVE MOLLUSCS. Raw materials listed in point l(a) to (e) must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-mortem and post-mortem inspection or, in the case of hides and skins from wild game, found fit for human consumption. EU Nr. CHAPTER II: HYGIENE REQUIREMENTS FOR THE PRODUCTION AND HARVESTING OF LIVE BIVALVE MOLLUSCS. Report to the European Parliament and to the Council. 9 of reg. 882/2004 wird u.a. 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. 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. "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. 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. 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. Handlers may use spiked instruments to move large fish or fish which might injure them, provided that the flesh of the products suffers no damage. Processing is not required for egg white intended for the manufacture of dried or crystallised albumin destined subsequently to undergo heat treatment. have slaughter lines (where operated) that are designed to allow constant progress of the slaughter process and to avoid cross-contamination between the different parts of the slaughter line. (17)  Council Directive 91/68/EEC of 28 January 1991 on animal health conditions governing intra-Community trade in ovine and caprine animals (OJ L 46, 19.2.1991, p. 19). EU- Leitlinien zur Umsetzung der EG- Hygiene-Verordnungen: European Commission - Guidance Platform. any technical definitions contained in Annexes II and III. In addition, unskinned large wild game may be skinned and placed on the market only if: before skinning, it is stored and handled separately from other food and not frozen; and. Die EU-Hygieneverordnung stellt eine maßgebliche Richtlinie im … EU-Verordnung (EG) No 853/2004 für spezifische Hygienevorschriften für Lebensmittel tierischer Herkunft Schlachtung nur in EU-zugelassenen Schlachtstätten. (29)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. 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. Water used for this purpose must be potable water or, on board vessels, clean water. in respect of which, where authorised products or substances have been administered, the withdrawal periods prescribed for these products or substances have been observed. The principal objectives of the recasting are to secure a high level of consumer protection with regard to food safety, in particular by making food business operators throughout the Community subject to the same rules, and to ensure the proper functioning of the internal market in products of animal origin, thus contributing to the achievement of the objectives of the common agricultural policy. The slaughtered and bled animal must be transported to the slaughterhouse hygienically and without undue delay. 3. The following requirements apply to the production and use of MSM produced using techniques other than those mentioned in point 3. II. 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. die drei wichtigsten der am. In the case of other establishments, including vessels, they supplement the requirements of Annex II to that Regulation. 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. 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. 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. Training must be provided to the satisfaction of the competent authority to enable hunters to become trained persons. (15)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. 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). Slaughterhouse operators must follow the instructions of the competent authority to ensure that post-mortem inspection of all slaughtered animals is carried out under suitable conditions in accordance with Regulation (EC) No.../2004 (2). Crates for delivering animals to the slaughterhouse and modules, where used, must be made of non-corrodible material and be easy to clean and disinfect. brought into the preparation room progressively as needed. 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. The equipment for washing hands used by the staff engaged in handling exposed meat must have taps designed to prevent the spread of contamination. It is desirable to achieve further simplification by applying the same rules wherever appropriate to all products of animal origin. B. Regulation as last amended by Regulation (EC) No 2052/2003 (OJ L 305, 22.11.2003, p. 1). 2 Exceptions; Art. 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. 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. 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. Précédent. The Commission shall consult the European Food Safety Authority on any matter falling within the scope of this Regulation that could have a significant impact on public health and, in particular, before proposing to extend Annex III, Section III, to other animal species. In accordance with the procedure referred to in Article 12(2): the requirements of paragraphs 1 and 2 may be updated to take account in particular of changes to Member States' control programmes or the adoption of microbiological criteria in accordance with Regulation (EC) No /2004 (33); and. ordnungen Nr. The rules laid down in Section II, Chapter V, apply to the cutting and boning of small wild game. 3. The following requirements apply to the production and use of MSM produced using techniques that do not alter the structure of the bones used in the production of MSM and the calcium content of which is not significantly higher than that of minced meat. They shall apply to unprocessed and processed products of animal origin. Exposed meat must be stored and transported separately from packaged meat, unless stored or transported at different times or in such a way that the packaging material and the manner of storage or transport cannot be a source of contamination for the meat. 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 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. 853/2004 des Europäischen Parlaments und des Rates vom 29. Food business operators harvesting pectinidae outside classified production areas or handling such pectinidae must comply with the following requirements. 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)). (28)  Official Publications Office is to insert the official number of the Regulation on the organisation of official controls. "Prepared fishery products" means unprocessed fishery products that have undergone an operation affecting their anatomical wholeness, such as gutting, heading, slicing, filleting, and chopping.