REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 29 April 2004
laying down specific hygiene rules for on the hygiene of foodstuffs
CHAPTER I
GENERAL PROVISIONS
Article 1
Scope
Article 2
Definitions
CHAPTER II
FOOD BUSINESS OPERATORS' OBLIGATIONS
Article 3
General obligations
Article 4
Registration and approval of establishments
Article 5
Health and identification marking
Article 6
Products of animal origin from outside the Community
CHAPTER III
TRADE
Article 7
Documents
Article 8
Special guarantees
CHAPTER IV
FINAL PROVISIONS
Article 9
Implementing measures and transitional measures
Article 10
Amendment and adaptation of Annexes II and III
Article 11
Specific decisions
Article 12
Committee procedure
Article 13
Consultation of the European Food Safety Authority
Article 14
Report to the European Parliament and to the Council
Article 15
ANNEX I
DEFINITIONS
1. MEAT
2. LIVE BIVALVE MOLLUSCS
3. FISHERY PRODUCTS
4. MILK
5. EGGS
6. FROGS' LEGS AND SNAILS
7. PROCESSED PRODUCTS
8. OTHER DEFINITIONS
ANNEX II
REQUIREMENTS CONCERNING SEVERAL PRODUCTS OF ANIMAL ORIGIN
SECTION I: IDENTIFICATION MARKING
A. APPLICATION OF THE IDENTIFICATION MARK
B. FORM OF THE IDENTIFICATION MARK
C. METHOD OF MARKING
SECTION II: OBJECTIVES OF HACCP-BASED PROCEDURES
SECTION III: FOOD CHAIN INFORMATION
ANNEX III
SPECIFIC REQUIREMENTS
SECTION I: MEAT OF DOMESTIC UNGULATES
CHAPTER I: TRANSPORT OF LIVE ANIMALS TO THE SLAUGHTERHOUSE
CHAPTER II: REQUIREMENTS FOR SLAUGHTERHOUSES
CHAPTER III: REQUIREMENTS FOR CUTTING PLANTS
CHAPTER IV: SLAUGHTER HYGIENE
CHAPTER V: HYGIENE DURING CUTTING AND BONING
CHAPTER VI: EMERGENCY SLAUGHTER OUTSIDE THE SLAUGHTERHOUSE
CHAPTER VII: STORAGE AND TRANSPORT
SECTION II: MEAT FROM POULTRY AND LAGOMORPHS
CHAPTER I: TRANSPORT OF LIVE ANIMALS TO THE SLAUGHTERHOUSE
CHAPTER II: REQUIREMENTS FOR SLAUGHTERHOUSES
CHAPTER III: REQUIREMENTS FOR CUTTING PLANTS
CHAPTER IV: SLAUGHTER HYGIENE
CHAPTER V: HYGIENE DURING AND AFTER CUTTING AND BONING
CHAPTER VI: SLAUGHTER ON THE FARM
SECTION III: MEAT OF FARMED GAME
SECTION IV: WILD GAME MEAT
CHAPTER I: TRAINING OF HUNTERS IN HEALTH AND HYGIENE
CHAPTER II: HANDLING OF LARGE WILD GAME
CHAPTER III: HANDLING OF SMALL WILD GAME
SECTION V: MINCED MEAT, MEAT PREPARATIONS AND MECHANICALLY SEPARATED MEAT (MSM)
CHAPTER I: REQUIREMENTS FOR PRODUCTION ESTABLISHMENTS
CHAPTER II: REQUIREMENTS FOR RAW MATERIAL
CHAPTER III: HYGIENE DURING AND AFTER PRODUCTION
CHAPTER IV: LABELLING
SECTION VI: MEAT PRODUCTS
SECTION VII: LIVE BIVALVE MOLLUSCS
CHAPTER I: GENERAL REQUIREMENTS FOR THE PLACING ON THE MARKET OF LIVE BIVALVE MOLLUSCS
CHAPTER II: HYGIENE REQUIREMENTS FOR THE PRODUCTION AND HARVESTING OF LIVE BIVALVE MOLLUSCS
A. REQUIREMENTS FOR PRODUCTION AREAS
B. REQUIREMENTS FOR HARVESTING AND HANDLING FOLLOWING HARVESTING
C. REQUIREMENTS FOR RELAYING LIVE BIVALVE MOLLUSCS
CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES
CHAPTER IV: HYGIENE REQUIREMENTS FOR PURIFICATION AND DISPATCH CENTRES
A. REQUIREMENTS FOR PURIFICATION CENTRES
B. REQUIREMENTS FOR DISPATCH CENTRES
CHAPTER V: HEALTH STANDARDS FOR LIVE BIVALVE MOLLUSCS
CHAPTER VI: WRAPPING AND PACKAGING OF LIVE BIVALVE MOLLUSCS
CHAPTER VII: IDENTIFICATION MARKING AND LABELLING
CHAPTER VIII: OTHER REQUIREMENTS
CHAPTER IX: SPECIFIC REQUIREMENTS FOR PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS
SECTION VIII: FISHERY PRODUCTS
CHAPTER I: REQUIREMENTS FOR VESSELS
I. STRUCTURAL AND EQUIPMENT REQUIREMENTS
A. Requirements for all vessels
B. Requirements for vessels designed and equipped to preserve fresh fishery products for more than twenty-four hours
C. Requirements for freezer vessels
D. Requirements for factory vessels
II. HYGIENE REQUIREMENTS
CHAPTER II: REQUIREMENTS DURING AND AFTER LANDING
CHAPTER III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTS
A. REQUIREMENTS FOR FRESH FISHERY PRODUCTS
B. REQUIREMENTS FOR FROZEN PRODUCTS
C. REQUIREMENTS FOR MECHANICALLY SEPARATED FISHERY PRODUCTS
D. REQUIREMENTS CONCERNING PARASITES
CHAPTER IV: REQUIREMENTS FOR PROCESSED FISHERY PRODUCTS
CHAPTER V: HEALTH STANDARDS FOR FISHERY PRODUCTS
A. ORGANOLEPTIC PROPERTIES OF FISHERY PRODUCTS
B. HISTAMINE
C. TOTAL VOLATILE NITROGEN
D. PARASITES
E. TOXINS HARMFUL TO HUMAN HEALTH
CHAPTER VI: WRAPPING AND PACKAGING OF FISHERY PRODUCTS
CHAPTER VII: STORAGE OF FISHERY PRODUCTS
CHAPTER VIII: TRANSPORT OF FISHERY PRODUCTS
SECTION IX: RAW MILK AND DAIRY PRODUCTS
CHAPTER I: RAW MILK-PRIMARY PRODUCTION
I. HEALTH REQUIREMENTS FOR RAW MILK PRODUCTION
II. HYGIENE ON MILK PRODUCTION HOLDINGS
A. Requirements for premises and equipment
B. Hygiene during milking, collection and transport
C. Staff hygiene
III. CRITERIA FOR RAW MILK
Plate count at 30oC (per ml) |
≤ 100 000 (*) |
Somatic cell count (per ml) |
≤ 400 000 (**) |
1 Plate count at 30oC (per ml) |
≤ 1 500 000 (*) |
Plate count at 30oC (per ml) |
≤ 500 000 (*) |
CHAPTER II: REQUIREMENTS CONCERNING DAIRY PRODUCTS
I. TEMPERATURE REQUIREMENTS
II. REQUIREMENTS FOR HEAT TREATMENT
III. CRITERIA FOR RAW COWS' MILK
CHAPTER III: WRAPPING AND PACKAGING
CHAPTER IV: LABELLING
CHAPTER V: IDENTIFICATION MARKING
SECTION X: EGGS AND EGG PRODUCTS
CHAPTER I: EGGS
CHAPTER II: EGG PRODUCTS
I. REQUIREMENTS FOR ESTABLISHMENTS
II. RAW MATERIALS FOR THE MANUFACTURE OF EGG PRODUCTS
III. SPECIAL HYGIENE REQUIREMENTS FOR THE MANUFACTURE OF EGG PRODUCTS
IV. ANALYTICAL SPECIFICATIONS
V. LABELLING AND IDENTIFICATION MARKING
SECTION XI: FROGS' LEGS AND SNAILS
SECTION XII: RENDERED ANIMAL FATS AND GREAVES
CHAPTER I: REQUIREMENTS APPLICABLE TO ESTABLISHMENTS COLLECTING OR PROCESSING RAW MATERIALS
CHAPTER II: HYGIENE REQUIREMENTS FOR THE PREPARATION OF RENDERED ANIMAL FAT AND GREAVES
|
Ruminants |
Porcine animals |
Other animal fat |
|||||
Edible tallow |
Tallow for refining |
Edible fat |
Lard and other fat for refining |
Edible |
For refining |
|||
Premier jus(22) |
Other |
Lard(23) |
Other |
|||||
FFA (m/m% oleic acid) maximum |
0.75 |
1.25 |
3.0 |
0.75 |
1.25 |
2.0 |
1.25 |
3.0 |
Peroxide maximum |
4 meq/kg |
4 meq/kg |
6 meq/kg |
4 meq/kg |
4 meq/kg |
6 meq/kg |
4 meq/kg |
10 meq/kg |
Total insoluble impurities |
Maximum 0.15% |
Maximum 0.5% |
||||||
Odour, taste, colour |
Normal |
SECTION XIII: TREATED STOMACHS, BLADDERS AND INTESTINES
SECTION XIV: GELATINE
CHAPTER I: REQUIREMENTS FOR RAW MATERIALS
CHAPTER II: TRANSPORT AND STORAGE OF RAW MATERIALS
CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF GELATINE
CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS
Residue |
Limit |
As |
1 ppm |
Pb |
5 ppm |
Cd |
0.5 ppm |
Hg |
0.15 ppm |
Cr |
10 ppm |
Cu |
30 ppm |
Zn |
50 ppm |
SO2 (Reith Williams) |
50 ppm |
H2O2 (European Pharmacopoeia 1986 (V2O2)) |
10 ppm |
SECTION XV: COLLAGEN
CHAPTER I: REQUIREMENTS FOR RAW MATERIALS
CHAPTER II: TRANSPORT AND STORAGE OF RAW MATERIALS
CHAPTER III: REQUIREMENTS FOR THE MANUFACTURE OF COLLAGEN
CHAPTER IV: REQUIREMENTS FOR FINISHED PRODUCTS
Residue |
Limit |
As |
1 ppm |
Pb |
5 ppm |
Cd |
0,5 ppm |
Hg |
0,15 ppm |
Cr |
10 ppm |
Cu |
30 ppm |
Zn |
50 ppm |
SO2 ( Reith Williams) |
50 ppm |
H2O2 (European Pharmacopoeia 1986 (V2O2)) |
10 ppm |