(34)  Official Publications Office is to insert the official number of the Regulation on the hygiene of foodstuffs. 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. 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. 988/2009, die Verordnung der Kommission (EU) Nr. that do not show any symptoms of infectious diseases communicable to humans through milk; that are in a good general state of health, present no sign of disease that might result in the contamination of milk and, in particular, are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder; that do not have any udder wound likely to affect the milk; to which no unauthorised substances or products have been administered and that have not undergone illegal treatment within the meaning of Directive 96/23/EC; and. 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. After use, such surfaces must be cleaned and, where necessary, disinfected. Only live animals intended for slaughter may be brought into the slaughter premises, with the exception of: animals that have undergone emergency slaughter outside the slaughterhouse in accordance with Chapter VI; animals slaughtered at the place of production in accordance with Section III; and. 2076/2005 zur Festlegung von Übergangsregelungen für die Durchführung der Verordnungen (EG) Nr. With the exception of the provisions on purification, it also applies to live echinoderms, tunicates and marine gastropods. 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. CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES. Containers used to hold live bivalve molluscs in purification systems must have a construction that allows clean seawater to flow through. CHAPTER II: TRANSPORT AND STORAGE OF RAW MATERIALS. The risk of contamination of the meat with scalding water must be minimised. The requirements of paragraph 1 apply to products destined for retail trade. HEALTH REQUIREMENTS FOR RAW MILK PRODUCTION. 0000005374 00000 n 853/2004. Factory vessels that freeze fishery products must have equipment meeting the requirements for freezer vessels laid down in Part C, points 1 and 2. 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. In the case of bovine and porcine animals, and solipeds, the peri-renal capsule must also be removed. L 338 vom 22.12.2005, S. 27), die zuletzt durch die Durchführungsverordnung (EU) Dezember 2005 mit spezifischen Vorschriften für die amtlichen Fleischuntersuchungen auf Trichinen7, If the food business operator has carried out analyses demonstrating that MSM complies with the microbiological criteria for minced meat adopted in accordance with Regulation (EC) No.../2004 (6) it may be used in meat preparations that are clearly not intended to be consumed without first undergoing heat treatment and in meat products. The traceability of food is an essential element in ensuring food safety. "Processed fishery products" means processed products resulting from the processing of fishery products or from the further processing of such processed products. (22)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. They must have organoleptic characteristics associated with freshness and viability, including shells free of dirt, an adequate response to percussion and normal amounts of intravalvular liquid. Hier finden Sie als Käufer unsere Testsieger von Verordnung eg nr 853 2004, während die oberste Position unseren Vergleichssieger darstellt. Premises for the storage of milk must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements laid down in Part B, have suitable refrigeration equipment. 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. An identification mark is not necessary for eggs in respect of which Regulation (EC) No 1907/90 (1) lays down requirements concerning labelling or marking. Directive as last amended by Regulation (EC) No 806/2003 (OJ L 122, 16.5.2003, p.1). 853/2004 des Europäischen Parlaments und des Rates vom 29. 853/2004 Zulassung von Lebensmittelbetrieben – Formulare für Antrag auf Zulassung und Betriebsspiegel Die Formulare sind aufrufbar unter: DisplayLogo. (6)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. The criteria should not be maximum figures beyond which raw milk cannot be placed on the market. The production process for gelatine must ensure that: all ruminant bone material derived from animals born, reared or slaughtered in countries or regions classified as having a low incidence of BSE in accordance with Community legislation is subjected to a process which ensures that all bone material is finely crushed and degreased with hot water and treated with dilute hydrochloric acid (at minimum concentration of 4% and pH < 1.5) over a period of at least two days, followed by an alkaline treatment of saturated lime solution (pH > 12.5) for a period of at least 20 days with a sterilisation step of 138-140oC during four seconds or by any approved equivalent process; and. females of other species belonging, for species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority has approved. März 2017 über amtliche Kontrollen und andere amtliche Tätigkeiten zur Gewährleistung der Anwendung des Lebens- und Futtermittelrechts und der Vorschriften über Tiergesundheit und Tierschutz, Pflanzengesundheit und Pflanzenschutzmittel, zur Änderung der Verordnungen (EG) Nr. CHAPTER III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS. Food business operators must ensure that the limits with regard to histamine are not exceeded. Liquid egg obtained in an establishment approved for that purpose may be used as raw material. derive from animals which have been slaughtered in a slaughterhouse, and which have been found fit for human consumption following ante-mortem and post-mortem inspection; consist of adipose tissues or bones, which are reasonably free from blood and impurities; come from establishments registered or approved under Regulation (EC) No .../2003 (21) or under this Regulation; and. Directive as last amended by Commission Regulation (EC) No 445/2004 (OJ L 72, 11.3.2004, p. 60). 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. "Domestic ungulates" means domestic bovine (including Bubalus and Bison species), porcine, ovine and caprine animals, and domestic solipeds. 854/2004 und (EG) Nr. Requirements for premises and equipment. after skinning, it undergoes a final inspection in accordance with Regulation (EC) NO .../2004 (5). "Game-handling establishment" means any establishment in which game and game meat obtained after hunting are prepared for placing on the market. A veterinarian must carry out an ante-mortem inspection of the animal. Mechanical separation must take place immediately after deboning. CHAPTER VI: EMERGENCY SLAUGHTER OUTSIDE THE SLAUGHTERHOUSE. 852/2004 (Verordening levensmiddelenhygiëne) en in bijlage II en III van Verordening (EG) nr. However, those of Section I apply where the competent authority considers them appropriate. (15)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. Verordnung (EG) Nr. 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. (3)  Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 288), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 23), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) and Council Decision of 16 April 2004. "Lagomorphs" means rabbits, hares and rodents. Shelling or shucking must be carried out hygienically, avoiding contamination of the product. They must have storage rooms with hard floors and smooth walls that are easy to clean and disinfect and, where appropriate, provided with refrigeration facilities. Tanks and water storage containers must meet the following requirements: Internal surfaces must be smooth, durable, impermeable and easy to clean. The holding must have premises suitable for the hygienic slaughter and further handling of the birds. Meat may also be boned and cut prior to reaching the temperature referred to in point 2(b) when the cutting room is on the same site as the slaughter premises. Frogs and snails must be killed in an establishment constructed, laid out and equipped for that purpose. 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. Food business operators storing fishery products must ensure compliance with the following requirements. Raw materials must come from establishments registered or approved under Regulation (EC) No .../2004 (25) or under this Regulation. 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 EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. (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). Meat must attain the temperature specified in point 1 and remain at that temperature during storage. If manure or digestive tract content is stored in the slaughterhouse, there must be a special area or place for that purpose. In this case, the registration document must clearly indicate the location of the area where the pectinidae were harvested; or. 2. Procedures based on the HACCP principles must be in place to verify the uniform distribution of heat. 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. Food business operators cooking crustaceans and molluscs must ensure compliance with the following requirements. 1. 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. the transport of fishery products the nature of which has not been substantially altered, including live fishery products, from the place of production to the first establishment of destination. It is also appropriate to provide for at least 18 months to elapse between entry into force and the application of the new rules, to allow the industries affected time to adapt. (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). Nr. Food business operators harvesting live bivalve molluscs, or handling them immediately after harvesting, must ensure compliance with the following requirements. Verordnung (EG) Nr. Insert free text, CELEX number or descriptors. Cracked eggs must be processed as soon as possible. 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. When vessels have a water intake for water used with fishery products, it must be situated in a position that avoids contamination of the water supply. April 2004 über Lebensmittelhygiene (ABl. 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 identification mark must be applied before the product leaves the establishment. 988/2009 des Europäischen Parlaments und des Rates vom 16. However, they may limit their application only if they consider that the requirements of Regulation (EC) No /2004 (6) are sufficient to achieve food hygiene objectives and when the supply of food of animal origin from a retail establishment to another establishment is a marginal, localised and restricted activity. Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements. Food business operators may place live bivalve molluscs collected from class C production areas on the market for human consumption only after relaying over a long period in accordance with Part C of this Chapter. 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. CHAPTER I: REQUIREMENTS FOR RAW MATERIALS. If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached. Food business operators must ensure that collagen complies with the residue limits set out in the following table. Diese Verordnung enthält von Lebensmittelunternehmern einzuhaltende spezifische Hygienevorschriften für Lebensmittel tierischen Ursprungs. A.   ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS. females of other species belonging, for species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority has approved. 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance with the following requirements. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. Verordnung eg nr 853 2004 - Die Auswahl unter der Menge an Verordnung eg nr 853 2004. Food imported into the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002 or to satisfy rules that are equivalent to Community rules. Milking equipment, and premises where milk is stored, handled or cooled must be located and constructed so as to limit the risk of contamination of milk. After completion of slaughter and post-mortem inspection, the meat must be stored in accordance with the requirements laid down in Chapter VII. Food business operators must ensure that: vessels used to harvest fishery products from their natural environment, or to handle or process them after harvesting, comply with the structural and equipment requirements laid down in Part I; and. 4. Dezember 2005 zur Festlegung von Übergangsregelungen für die Durchführung der Verordnungen (EG) Nr. operators and equipment coming into contact with the outer surface of hides and fleece must not touch the meat; measures must be taken to prevent the spillage of digestive tract content during and after evisceration and to ensure mat evisceration is completed as soon as possible after stunning; 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. Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing. 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. "Huftiere" Haustiere der Gattungen Rind (einschließlich Bubalus und Bison), Schwein, Schaf und Ziege sowie als Haustiere gehaltene Einhufer; (32)  Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption (OJ L 18, 23.1.2003, p. 11). This requires the use of smooth, washable and non-toxic materials. Nr. Only approved additives may be used for this operation. (11)  Official Publications Office is to insert the official number of Regulation on the hygiene of foodstuffs. have a sufficient number of rooms, appropriate to the operations being carried out; have a separate room for the emptying and cleaning of stomachs and intestines, unless the competent authority authorises the separation in time of these operations within a specific slaughterhouse on a case-by-case basis; ensure separation in space or time of the following operations: in the case of porcine animals, scalding, depilation, scraping and singeing; preparation and cleaning of other offal, particularly the handling of skinned heads if it does not take place at the slaughter line; have installations that prevent contact between the meat and the floors, walls and fixtures; and. "Bivalve molluscs" means filter-feeding lamellibranch molluscs. Diese Vor- schriften sind in der Verordnung (EG) Nr. 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. November 2006 zur Änderung der Verordnung (EG) Nr. 2017/625 (Kontrollverordnung), die delegierte Verordnung (EU) 2019/624 und die Durchführungsverordnung (EU) 2019/627 fortgeführt. Dezember 2005 zur Festlegung von Durchführungsvorschriften für bestimmte unter die Verordnung (EG) Nr. Where fish are headed and/or gutted on board, such operations must be carried out hygienically as soon as possible after capture, and the products must be washed immediately and thoroughly with potable water or clean water. 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. FLEISCH: 1.1. Storage holds must be equipped with a temperature-recording device in a place where it can be easily read. Eggs must be broken in a manner that minimises contamination, in particular by ensuring adequate separation from other operations. When products of animal origin are placed in a package destined for direct supply to the final consumer, it is sufficient to apply the mark to the exterior of that package only. Until post-mortem inspection is completed, parts of a slaughtered animal subject to such inspection must: remain identifiable as belonging to a given carcase; and. Animals brought into the slaughter room must be slaughtered without undue delay. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs zur Fussnote [1] zur Fussnote [2] zur Fussnote [3] zur Fussnote [4] (ABl.