Regulation on requirements for hygiene in the production, treatment and placing on the market of certain foodstuffs of animal origin (animal food-hygiene regulation-animal-LMHV)

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Animal LMHV

Date of completion: 08.08.2007

Full quote:

" Animal food hygiene regulations of 8 August 2007 (BGBl. I p. 1816, 1828), as last amended by Article 1 of the Regulation of 10 November 2011 (BGBl. 2233).

Status:

Last amended by Art. 1 V v. 10.11.2011 I 2233

For more details, please refer to the menu under Notes

Footnote

(+ + + Text evidence from: 15.8.2007 + + +) 

  

The V was defined as Article 2 of the V v. 8.8.2007 I 1816 by the Federal Ministries of Food, Agriculture and Consumer Protection and for Health in agreement with the Federal Ministries of Economy and Technology, for Environment, Nature Conservation and Reactor safety, finances and the judiciary with the approval of the Bundesrat. She's gem. Art. 24 of this V entered into force on 15 August 2007.

Section 1
Scope, definitions

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§ 1 Scope

This Regulation shall govern matters relating to the production, treatment and placing on the market of certain foodstuffs of animal origin and to the implementation and implementation of legal acts of the European Community or of the European Union in the field of food hygiene in foodstuffs of animal origin. Unofficial table of contents

§ 2 Definitions

(1) For the purposes of this Regulation:

1.

Foodstuffs of animal origin: products of animal origin as defined in Annex I, point 8.1, indent 1 of 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 (OJ L 327 EU No 55, No L 139, p. 22), as amended,

2.

Erlay: killing of large and small game according to hunting rules,

3.

Slaughtering: killing of ungulates, poultry, rabbits or breeding birds through blood withdrawal.

(2) In addition, the definitions of

1.

Article 2 (1) of Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 327, 30.4.2004, p. EU No L 139 p. 1, No L 226 p. 3) and

2.

Annex I to Regulation (EC) No 853/2004

accordingly.

Section 1a
Official investigations in the production of meat for domestic consumption

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§ 2a Hausslaughtering

(1) Those who wish to slaughter or kill ungulates, as domestic animals or farmed animals, outside an approved slaughterhouse for their own domestic consumption, shall have the respective animal with the competent authority

1.

to the official ante-mortem inspection where the person entitled to the right of disposal of the animal has detected a disturbance of the general condition of the animal immediately prior to the intended slaughter and which does not result in a immediately prior The accident is due to

2.

to the official post-mortem inspection and

3.

in the case of pigs, horses or other ungulates, which may be carriers of trichinae, to register for the official examination on trichinae.

(2) The notification referred to in paragraph 1 shall be made with an indication of the point in time of slaughter or killing envisaged. Unofficial table of contents

§ 2b Use of erlegtem large game for domestic consumption

(1) Any person who has taken possession of his own large game for his own domestic consumption shall have the game at the authority responsible for the place of residence or his place of residence before further processing.

1.

to the official post-mortem inspection, if it has been established before or after the laying down of the wild product in accordance with Annex 4, point 1.3, and

2.

in the case of wild boars or other animals which may be carriers of trichinae, to register for the official examination on trichinae.

(2) In the case of Section 6 (2), first sentence, point 1 of the Animal Foodstuffs Surveillance Ordinance, the hunter has the wild game for examination on trichinae referred to in paragraph 1, point 2, using a wild-origin certificate in the form and content of the pattern of the animal feed. Annex 8a. Without prejudice to any further provisions of national law, the declaration of wild origin as set out in the first sentence shall consist of an original and two copies intended for the competent authority. The hunter may not use an animal body or meat of wild boar or badger for domestic consumption, before:

1.

the investigator in the test of wild animals has noted that trichinae have not been detected, or

2.

the date on which the hunter is allowed to dispose of the game on the wild board, according to the registration of the examiner, and the examiner has not informed the hunter until that date that trichinae have been detected.

The competent authority may electronically transmit a copy of the licence to the huntsman. Unofficial table of contents

§ 2c Prohibitions and Restrictions

(1) It shall be prohibited to prepare or to process meat from animals slaughtered in accordance with Article 2a (1) before the conclusion of an official examination for human consumption in their own home area, as required by Article 2a (1). The competent authority may authorise the preparation, working or processing of meat referred to in the first sentence before the conclusion of the investigation pursuant to Article 2a (1) (3), provided that the person responsible for filing the investigation ensures that the meat has been received by the competent authority. Consumption of this meat until confirmation that trichinae have not been established is excluded. (2) It is forbidden to carry out the game in accordance with Section 2b (1) before the conclusion of an official investigation required under Section 2b (1) for the human consumption in their own home area, or process or process.

Section 2
Levy of small quantities of primary products and other foodstuffs of animal origin

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§ 3 Requirements for the delivery of small quantities of certain primary products and foodstuffs of animal origin

Any small quantity of the primary products or foodstuffs of animal origin referred to in paragraph 2 directly to consumers or to local establishments in the retail trade for direct delivery to consumers shall be without prejudice to the requirements of: the food hygiene regulation in the case of manufacture or treatment of

1.

Fishery products meeting the requirements of Annex 1 (1) and (2),

2.

live bivalve molluscs meeting the requirements of Appendix 1, No. 1 and 3,

3.

Eggs the requirements of Appendix 2,

4.

fresh meat from poultry slaughtered on the farm's own farm or slaughtered on its own farm slaughtered the requirements of Appendix 3;

5.

Wild game or meat of deer venison the requirements of Appendix 4

, Sentence 1 No 4 shall not apply if only individual animal bodies or parts thereof are delivered directly to consumers on the farm. In the case of the first sentence, local establishments of the retail trade are establishments of the retail trade situated within a radius of no more than 100 kilometres around the place of residence of the hunter or the place of origin of the wild. (2) Small quantities within the meaning of paragraph 1 Sentence 1 shall apply in the case of

1.

live, fresh or prepared fishery products, the nature of which has not been substantially altered, and live bivalve molluscs from their own production, own catch or own harvesting:

a)

in the case of direct delivery to consumers, household quantities,

b)

in the case of supply to the retail trade, quantities corresponding to the normal daily supply to the consumer for the holding,

2.

eggs: eggs from their own production of holdings with less than 350 laying hens,

3.

Meat from poultry slaughtered on its own farm or slaughtered on its own farm: meat of no more than 10,000 pieces of poultry or haedening annually,

4.

Wild game or meat of wild game: Wild of no more than the route of a hunting day.

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§ 4 Additional requirements for the delivery of small quantities of deer-erred game

(1) Small quantities of wild game or of meat of wild game may only be delivered by persons who are in the fields of body building (anatomy), life functions (physiology), normal and abnormal behaviour and pathological conditions. Changes in the wild as well as the hygienic requirements in the handling of wild game are sufficiently trained to

1.

to be able to subject the game to the characteristics referred to in Annex 4, point 1.3, before and after the establishment of an investigation, which make the meat appear to be a cause of concern for human consumption; and

2.

to be able to ensure hygienic treatment of the wild during preparation for delivery and storage and transport.

In the case of persons who, after 1 February 1987, passed the hunting examination according to § 15 para. 5 sentence 1 of the Federal hunting law, it is presumed that they are sufficiently trained in the sense of the sentence 1. (2) Those who are small quantities of deed game for the purpose of Without prejudice to the rules laid down in Appendix 4, point 1.1, the wild game shall be subject to the provisions of Section 3 (1) sentence 1 prior to further processing or prior to submission to the authority responsible for the place of residence or the place of residence

1.

to the official post-mortem inspection, if, before or after the laying down of the wild, characteristics have been determined in accordance with Appendix 4, point 1.3, and

2.

in the case of wild boars, swamps, badgers or other animals which may be carriers of trichinae, to register for the official examination on trichinae.

By way of derogation from the first sentence, the wild game shall not be declared for official post-mortem inspection or examination on trichinae if it is submitted to a holding of the retail trade or to a hunter. In such a case, the person giving the person who is the person giving notice in accordance with the first sentence of the first sentence shall inform the person of the charge; in this case, the obligations set out in the first sentence shall apply to the person responsible for the operation of the retail trade or to the hunter. (3) In the case of Article 6 (2), first sentence, point 2 of the Animal Foodstuffs Surveillance Regulation, the hunter has the wild game for examination on trichinae in accordance with the first sentence of the second sentence of paragraph 2, with the use of a wild-origin certificate according to the form and content of the specimen. of Annex 8a. Without prejudice to any further provisions of national law, the declaration of wild origin as set out in the first sentence shall consist of an original and two copies intended for the competent authority. The hunter may not place an animal body or meat of wild boar or badger on the market unless:

1.

the investigator has noted in the test of wild animals as a result of the examination on trichinae that trichinae have not been detected, or

2.

the date is reached, from which the hunter is allowed to dispose of the wild bret in the Wildursprungsschein, according to the registration of the examiner, and the examiner has not informed the hunter until that date that trichinae have been detected.

The competent authority may electronically transmit a copy of the licence to the huntsman. Unofficial table of contents

§ 4a The placing on the market of wild boar and badger, where sampling has been carried out for trichinae by the hunter

An animal body of a wild boar or badger where samples are taken for examination on trichinae by a hunter to whom this task is transferred in accordance with the first sentence of Article 6 (2) of the Animal Foodstuffs Surveillance Regulation , may be placed on the market only if:

1.

the animal body is accompanied by a wild-origin certificate in the form and content of the design of Annex 8a, and

2.

the animal body is marked with a wild mark issued by the competent authority or by a body designated by it

is. Unofficial table of contents

§ 5 prohibitions and restrictions

(1) Small quantities of fishery products belonging to the species of snake mackerel, oilfish or rhizinus fish (Gempylidae), in particular buttermaceules of the species Ruvettus pretiosus and Lepidocybium flavobrunneum, may only be accompanied by a notice, that the fishery product may contain substances which may lead to digestive disorders after consumption. In the case of delivery in wrapped or packaged form, in addition to the notice referred to in sentence 1

1.

the scientific name and the trade name of the species of fish and

2.

Preparation notes

in accordance with the provisions of sentence 3, on the packaging or wrapping. Article 3 (3), first sentence, 2 and 3, first sentence, of the Food Labelling Regulation shall apply in the manner of the marking. (2) It shall be prohibited to supply small quantities of live bivalve molluscs which do not originate from production areas which: by the competent authority referred to in Annex II, Chapter II, point A, of Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004, with specific procedural requirements for official control of human consumption , certain products of animal origin (OJ C EU No L 139 p. 206, No 83) have been classified as a category A. (3) It is forbidden to use small quantities of wild game

1.

before the conclusion of the official post-mortem inspection in accordance with § 4 (2) sentence 1 no. 1 or the official examination on trichinae pursuant to § 4 (2) sentence 1 no. 2 or

2.

unwiped

to consumers.

Section 3
Retail requirements

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§ 6 Secondary activities of retail trade within the meaning of Article 1 (5) (b) (ii) of Regulation (EC) No 853/2004

The supply of food of animal origin from an operation of the retail trade to other establishments in the retail trade shall constitute a secondary activity at local level of a limited extent in accordance with Article 1 (5) (b) (ii) of the Regulation (EC) No 853/2004, where the levy

1.

to a maximum of one third of the quantity of food of animal origin to be produced, and

2.

in a radius of not more than 100 kilometres

is limited. Unofficial table of contents

Section 7 Requirements for the manufacture or treatment of foodstuffs of animal origin in the retail trade

Those who produce food of animal origin in an operation of the retail trade for which the requirements of Regulation (EC) No 853/2004, pursuant to Article 1 (5) (a) and (b) thereof, also in conjunction with Article 6 of this Regulation, do not apply or , the requirements of Appendix 5 shall be complied with. The requirements of Annex 5, Chapter I, II, No 1 and Chapter IV, point 2.1 shall not apply to:

1.

sales rooms and non-fixed points of sale,

2.

spaces directly adjacent to sales rooms where food of animal origin is prepared for direct delivery to consumers; and

3.

Kitchen rooms in restaurants or communal catering facilities.

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§ 8 Prohibitions

It shall be prohibited to enter into an operation of the retail trade in respect of which the requirements of Regulation (EC) No 853/2004 pursuant to Article 1 (5) (a) and (b) thereof, including in conjunction with Article 6 of this Regulation, are not applicable,

1.

Egg products or liquefied products intended to be placed on the market for commercial purposes, whether or not

a)

Egg contents obtained by centrifugation or crushing of eggs,

b)

Protein residues obtained by centrifugation of empty eischals,

,

2.

to produce minced meat or meat preparations from minced meat other than in Annex 5, Chapter II, point 2.2, also in conjunction with point 2.3, of meat in the meat;

3.

meat products from or using the intestines referred to in Annex 5, Chapter III, No 2, to produce by-products of slaughter or tissue, or

4.

Placing foodstuffs produced in accordance with the prohibitions referred to in points 1 to 3 shall be placed on the market.

Section 4
Requirements for the production, treatment and placing on the market of foodstuffs within the scope of Regulation (EC) No 853/2004

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Section 9 Approval of establishments

(1) The approval of establishments which are authorised to commend their activities in accordance with Article 4 (2) of Regulation (EC) No 853/2004 after authorisation shall be requested in writing to the competent authority. The application shall be at least

1.

an operating mirror containing the information according to the form and content of the model 1 of Appendix 6 and the corresponding leaflets in the form and content of the samples 2 to 8 of Appendix 6;

2.

a draft of a true-to-scale operational plan, showing the flow of material and personnel as well as the installation of the machinery, and

3.

Evidence of the reliability of the food business operator

shall be attached. By way of derogation from the second sentence of paragraph 2, documents must be attached to the application in the case of artisanal structured holdings, showing the activity provided for in the respective rooms. (2) The authorisation must be granted if the conditions are fulfilled Article 31 (2) (c) of Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to verify compliance with food and feed law and the provisions relating to: Animal health and animal welfare (OJ L 327, EU No L 165 p. 1, No 1) and there are no facts justifying the assumption that the food business operator does not have the reliability required for the management of a holding pursuant to Article 4 (2) of Regulation (EC) No 853/2004. Unofficial table of contents

Section 10 Information on the food chain

(1) A standard declaration of information on the food chain referred to in Annex II, Section III, point 4 (b), second sentence, second alternative to Regulation (EC) No 853/2004, is subject to the provisions of Annex II, Section III, point (4) (a) (i) of the Regulation (EC) No 853/2004 shall contain at least the information in the form and content of the design of Appendix 7. In the case of the electronic transmission of the information referred to in Annex II, Section III, point 4 (b), second sentence, first alternative to Regulation (EC) No 853/2004, the minimum level of information referred to in the first sentence of paragraph 1 shall apply. (2) Paragraph 1 of the Regulation laying down transitional arrangements for the introduction of information on the food chain shall remain unaffected. Unofficial table of contents

§ 11 Dismantling and processing of meat

It is prohibited to disassemble or process meat in slaughter rooms. By way of derogation from the first sentence, meat produced by artisanal slaughterhouses in a constricted spatial position shall be decomposed in slaughterhouses if precautions have been taken to avoid contamination of the meat and the competent authority shall: this has been approved. Unofficial table of contents

§ 12 slaughterings outside of a slaughterhouse

(1) Animal bodies of domestic ungulates which have been slaughtered outside a slaughterhouse in accordance with Annex III, Section I, Chapter VI of Regulation (EC) No 853/2004, may only be transported to a slaughterhouse if they have: Accompanied by the form and content of the design of Appendix 8. (2) Meat of domestic ungulates which have been slaughtered outside a slaughterhouse in accordance with Annex III, Section I, Chapter VI of Regulation (EC) No 853/2004 , may be placed on the market only if it is placed on the market Health mark according to § 8 (1) of the Animal Foodstuffs Surveillance Ordinance is officially marked. This does not apply to the emergency slaughter of ungulate animals in mobile slaughter units, which are approved as part of a slaughterhouse. Food business operators who operate abattoes shall only be allowed to deliver meat in accordance with the first sentence to establishments of the retail trade. (3) Individual ungulates of the genus bovine, which are kept in the open all year, may be authorised by the competent authority. slaughtered in the holding or killed for the purpose of obtaining meat for human consumption, provided that the requirements laid down in Annex III, point III, point 3 (a) to (j) of Regulation (EC) No 853/2004 are complied with. By way of derogation from Annex III, Section I, Chapter IV (2) (a) of Regulation (EC) No 853/2004, meat from animals slaughtered or killed in accordance with the first sentence of Regulation (EC) No 853/2004 may be used for human consumption. By way of derogation from the provisions of Annex III, Section I, Chapter IV (2) (b) of Regulation (EC) No 853/2004, animals slaughtered or killed may be moved to a slaughterhouse. By way of derogation from Annex III (III) (3) (h) of Regulation (EC) No 853/2004, the transport of the slaughtered or killed animals to the slaughterhouse shall not take more than one hour. Unofficial table of contents

Section 12a Exceptions to wild farms with low production volumes of wild game

(1) In the event of the conduct of the ante-mortem inspection not within 24 hours before slaughter or killing as a result of official authorisation pursuant to Section 7b (1) of the Animal Foodstuffs Surveillance Ordinance, the animal body shall be by way of derogation from point III (3) (j) of Annex III to Regulation (EC) No 853/2004, in the case of transport to the slaughterhouse:

1.

the written declaration of the person referred to in Article 7b (1) of the Animal Foodstuffs Surveillance Regulation;

a)

no abnormal behaviour has been observed before slaughter or killing and there is no suspicion of adverse effects on the environment (environmental contamination); and

b)

in which

aa)

the date and time of slaughter or killing; and

bb)

the slaughtering and the proper bleeding

shall be certified,

and

2.

the health certificate referred to in Article 7b (2), first sentence, of the Animal Foodstuffs Surveillance Regulation.

(2) In the cases referred to in paragraph 1 and in the second sentence of Article 7b (2) of the Animal Foodstuffs Surveillance Ordinance, the meat obtained from the wild game shall not be allowed to:

1.

within the country and

2.

directly to consumers or to establishments in the retail sector for direct delivery to consumers

shall be given. Unofficial table of contents

§ 13 levy of wild game on game processing plants

Those who, as hunters, give wild boar to a game-processing establishment shall, on the instructions of the competent authority, by way of derogation from Annex III, Section IV, Chapter II, point 4 (a), third sentence of Regulation (EC) No 853/2004, have the head or the intestines in so far as this is necessary for the investigation

1.

in Annex I, Group B (3) of Council Directive 96 /23/EC of 29 April 1996 on control measures in respect of certain substances and residues thereof in live animals and animal products and repealing Directives 85 /358/EEC and 86 /469/EEC and Decisions 89 /187/EEC and 91 /664/EEC (OJ L 206, 22.7.1989, p. EC No 10) in the version in force in each case, or

2.

Pathogens, in particular for the monitoring of zoonoses and zoonotic agents

is required. Unofficial table of contents

Section 13a Exceptions to the placing on the market of minced meat

By way of derogation from Article 3 (1) in conjunction with Annex III, Section V, Chapter III (1), second sentence, point (a) of Regulation (EC) No 853/2004, the competent authority may authorise the production of minced meat from porcine meat, the meat of which after slaughtering and cutting up until processing has not been cooled, to the extent that the minced meat

1.

within not more than four hours after slaughter,

2.

on the day of manufacture, and

3.

only

a)

loose and directly to consumers or businesses of retail sale directly to the consumer and

b)

in the area referred to in Annex 8b

will be given.

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§ 14 Investigation of raw milk in accordance with Annex III, Section IX, Chapter I, Part III, point 2, point (d), point (d) of Regulation (EC) No 853/2004

The tests referred to in Article 1 (1) of Regulation (EC) No 853/2004 shall apply as controls on raw milk from milk production plants within the meaning of a national control system in accordance with Annex III, Section IX, Chapter I, Part III, point 2, point 2 (d) of Regulation (EC) No 853/2004. Milk quality regulation. Unofficial table of contents

§ 15 Commandments, prohibitions and restrictions

(1) Huftiere kept as domestic animals may only be placed at a slaughterhouse for slaughter if the animals are labelled in such a way that the holding of origin is clearly detectable. (2) Any person referred to in Article 5 (1) (b) of the Regulation (EC) No 853/2004 shall place products on the market with an identifier of identity, in the case of wrapped or packaged meat, or in the case of wrapped or packaged by-products of slaughter, the identification mark shall be placed on the wrapping or to attach or to print the packaging that it is necessary to open the wrapping or (3) In relation to the internal temperature of the food, it may be necessary to:

1.

Meat of domestic ungulates only at a temperature of not more than + 7 ° C,

2.

By-products of slaughtering of domestic ungulates only at a temperature of no more than + 3 ° C,

3.

Meat of poultry or lagomorphs only at a temperature of not more than + 4 ° C,

4.

Wild bodies

a)

Great-wild only at a temperature of not more than + 7 ° C,

b)

Small wild only at a temperature of not more than + 4 ° C,

5.

Mechanically separated meat only at a temperature of no more than + 2 ° C and frozen mechanically separated meat only at a temperature of not more than-18 ° C

stored and transported. The first sentence of paragraph 1 shall not apply to the cases referred to in Annex III, Section I, Chapter VII, point 3, second sentence, of Regulation (EC) No 853/2004. (4) Fisheries products belonging to the species of snake's mackerel, oilfish or rhizinus fish (Gempylidae), In particular, buttermaceups of the species Ruvettus pretiosus and Lepidocybium flavobrunneum, may only be wrapped or packed. On the wrapping or packaging shall be

1.

the scientific name and the trade name of the species of fish,

2.

Preparation notes and

3.

an indication that the fishery product may contain substances which, after consumption, may lead to digestive disorders,

in accordance with the provisions of sentence 3. In the manner of the marking, § 3 (3) sentence 1, 2 and 3 half-sentence 1 of the Food Labelling Regulation shall apply accordingly.

Section 5
Common requirements for the supply of small quantities of food, the retail trade and the production, treatment and placing on the market of foodstuffs within the scope of Regulation (EC) No 853/2004

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Section 16 Warning in the case of minced meat and meat preparations

1.

minced meat produced from or with the use of meat from poultry or solipees; or

2.

meat preparations which have been produced from or using mechanically separated meat;

may be placed on the market in pre-packed packaging only with reference to "Before consumption!" Article 3 (3) (1), (2) and (3) (1) of the Food Labelling Regulation shall apply mutas to the nature and manner of the marking referred to in the first sentence of this Article. Unofficial table of contents

§ 16a Marketing of certain dipped foods of animal origin

Meat, minced meat and meat preparations which have been frozen or deep-frozen post-production may be delivered to consumers in unpacked or partially thawed condition only if clearly visible and unambiguous with the indication "thawed" is referred to this condition. Unofficial table of contents

§ 17 Subversion of raw milk or raw cream to consumers

(1) It shall be prohibited to supply raw milk or raw cream to consumers. (2) By way of derogation from paragraph 1, raw milk in pre-packed packages under the heading "preferential milk" shall be allowed to consumers, except in the case of mass caterers; will be delivered if it

1.

in a milk production plant for which the competent authority has granted a permit pursuant to Article 18 (1), in compliance with the requirements of Annex 9, Chapter I, No 1 and 2, and has been treated,

2.

the requirements to be met in accordance with Annex 9, Chapter I, No 3,

3.

has not exceeded a temperature of + 8 ° C in the period from bottling to delivery; and

4.

is marked on the pre-pack with the word "raw milk" preceding the consumption date and the reference "Keep up to + 8 ° C", where the consumption date does not exceed 96 hours after the date of production shall be exceeded.

The competent authority may authorise derogations from the requirements laid down in the first sentence of sentence 1 for the supply of deep-frozen preferential milk. (3) By way of derogation from paragraph 1, raw milk may be placed in closed cans or similar containers under the "preferential milk" to consumers, except in the case of mass caterers, where the requirements laid down in the first sentence of paragraph 2 (1) to (3) are satisfied and where the containers are fixed with a fixed part of the containers The label shall contain the particulars referred to in the first sentence of paragraph 2. (4) By way of derogation from paragraph 1, Raw milk is also delivered directly to consumers by milk producers, if:

1.

the levy is carried out in milk production operations,

2.

the raw milk has been obtained and treated on its own premises;

3.

the raw milk has been obtained on the day of delivery or on the day before,

4.

be clearly visible at the point of delivery and legible on the indication "raw milk, boil before consumption", and

5.

the supply of raw milk has previously been indicated to the competent authority.

In the case of the first sentence, the requirements laid down in Annex 2 of the Food Hygiene Regulation shall apply accordingly. The competent authority may, on a case-by-case basis, authorise derogations from the requirements of sentence 1 (3) to (5) for the supply of raw milk to a particular group of persons. Unofficial table of contents

Section 18 Requirements for the profits, treatment and placing on the market of preferential milk

(1) If you want to win raw milk for the purpose of delivery pursuant to § 17 para. 2 or 3, you need the approval of the competent authority for this purpose. The authorisation shall be granted on request for an establishment if it is ensured that the requirements of Annex 9 are met. The competent authority may order the revocation of the authorisation if the conditions for revocation or withdrawal are fulfilled or conditions are not met, are not met correctly or not in good time, or deadlines are not met; and Facts justifying the assumption that the defect can be remedied within a reasonable period of time. The administrative procedural rules on withdrawal and revocation remain unaffected. (2) Milk-supplying animals which excrete pathogens or their toxins as defined in point 6 of the table in Annex 9, Chapter I, No 3, shall be subject to the recovery of the of preferential milk. In the case of the detection of pathogens or their toxins referred to in the first sentence, the animals which excrete these pathogens or toxins with the milk shall be subject to the instructions of the competent authority to carry out studies in the livestock sector. of the milk production plant referred to in paragraph 1. Animals which excrete the pathogens or toxins referred to in the first sentence may not be placed in the stock of animals supplying preferential milk until a re-examination in accordance with the second sentence has been carried out with negative results. has been carried out. Unofficial table of contents

Section 19 Manufacture of cheese with a maturation period of at least 60 days

The competent authority may authorise the use of raw milk for the production of cheese having a maturation period of at least 60 days, which does not meet the criteria set out in Annex III, Section IX, Chapter I, Part III, No 3, or Chapter II, Part III, No 1, of the Regulation (EC) No 853/2004. Unofficial table of contents

§ 19a Exceptions for the production of hard-and cut-off cheese in farms in the alpine pasture or alpine economy

By way of derogation from Article 3 (1) in conjunction with Annex III, Section IX, Chapter I, Part III, point 2, first sentence, of Regulation (EC) No 853/2004, raw milk may be made from milk production plants on the alpine pastures or alps, which:

1.

cannot be controlled in the manner referred to in the above-mentioned manner on the number of bacteria and the number of somatic cells in the geographical position of the holding; and

2.

does not comply with the requirements of Annex III, Section IX, Chapter I, Part III, point 3 of Regulation (EC) No 853/2004,

shall be used with the authorisation of the competent authority for human consumption, if it is ensured that the raw milk is

3.

is used exclusively for the manufacture of hard cheese or sliced cheese with a maturation period of more than 60 days, and

4.

is processed only if it has previously been processed with a negative result

a)

an investigation into sensual changes and

b)

by means of shell tests of a study on the cell content

has been subjected.

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Section 20 Temperature requirements for the storage and transport of eggs

Those who place chicken eggs on the market will have to do so from the age of 18. To store or transport the day after laying at a temperature of + 5 ° C to + 8 ° C. Unofficial table of contents

§ 20a Special requirements for the supply of raw foods containing raw materials

(1) Food which has been produced there using raw ingredients of eggs and not subjected to a procedure referred to in paragraph 3 may not be delivered to consumers in restaurants or catering establishments or facilities. where the food is intended for direct consumption on the spot, and

1.

in the case of foodstuffs which are to be consumed as intended, the levy is not delivered later than two hours after the production,

2.

in the case of food to be consumed cold, within two hours of the production of foodstuffs

a)

chilled to a temperature not exceeding + 7 °C, kept at this temperature or at a lower temperature, and delivered within 24 hours of manufacture, or

b)

deep frozen, kept at this temperature and delivered within 24 hours after thawing, the temperature not exceeding + 7 ° C.

By way of derogation from the first sentence, the foodstuffs referred to therein may also be delivered for consumption outside the home if, at the place of delivery, the notice "immediately consume" is clearly visible on or in addition to the food in question. (2) In Community catering facilities for people who are particularly sensitive to food-borne infections due to their age, illness or impairment of the body's own defence system may be used for food, which have been manufactured there using raw ingredients of eggs, only shall be delivered to the consumer if the food has been subjected to a procedure as referred to in paragraph 3. In the case of ready-to-eat food delivered in accordance with the first sentence, the food business operator shall, before the delivery, produce a rehearsal which is to be marked with the date and time of manufacture and shall be prepared at a temperature of not more than -18 ° C for a period of seven days from the date of delivery. The recovery rehearsals shall be submitted and handed over to the competent authority upon request. (3) A procedure within the meaning of the first sentence of paragraph 1 or 2 sentence 1 shall be any heating process which ensures the destruction of salmonella or a Procedures having equivalent effect. Unofficial table of contents

Section 21 Operational checks and evidence

(1) If the primary products of animal origin are processed or processed, it shall be verified that:

1.

the agricultural livestock, including bees, have been administered to farm animals, and

2.

in the case of farmed animals, including bees, after the application of pharmacologically active substances, the waiting periods laid down have been complied with

and in accordance with the provisions of the first sentence of paragraph 4. (2) Any person who wins or processes meat shall, in accordance with the provisions of paragraph 4, first sentence, by way of evidence, on the type, quantity and whereabout of the material falling within category 1, as referred to in Article 4 of the Regulation (EC) No 1774/2002 of the European Parliament and of the Council of 3. October 2002 laying down the health rules for animal by-products not intended for human consumption (OJ L 327, 30.12.2002, p. EC No 1). (3) Any person surrendering raw milk pursuant to Article 17 (2) or (3) shall, in accordance with the conditions laid down in the first subparagraph of paragraph 4, carry out, in accordance with the conditions laid down in the first sentence of paragraph 4, evidence of evidence of the conduct of the checks on the animals used for the production of milk,

1.

Recording or acquisition and submission, indicating the date and the names and addresses of the suppliers and recipients,

2.

the timing, type and duration of diseases and a discernible disturbance of the general state of health,

3.

Investigations carried out in accordance with Annex 9, Chapter I, points 1.1.2 to 1.1.4 and 3,

4.

the results of the investigations in accordance with § 18 (2).

(4) The evidence referred to in paragraphs 1 to 3 shall be carried out in a clear manner and in an organized manner. They shall be kept for a period of two years, shall be submitted to the competent authority upon request and, in so far as the documents are stored on electronic data carriers, to be printed at the request of the competent authority. Unofficial table of contents

Section 22 Bans and Restrictions

(1) It is prohibited to:

1.

meat from domestic ungulates, poultry, rabbits or farmed birds which have not been killed by slaughtering;

2.

meat from large or small wild game, which has not been killed by relaying,

(1a) It is prohibited to obtain or place meat from dogs, cats, other dog-like and cat-like animals (canids and felids) and monkeys for the purpose of human consumption. (2) It is forbidden to transport the meat of dogs, cats, other dog-like and cat-like animals (canids and felials) and monkeys for human consumption. (2) prohibits the placing on the market of poultrymeat treated with water binders as fresh meat. (3) It is prohibited to take eggs after the end of the 21. The day after placing on the consumer.

Section 6
Offences and regularties

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§ 23 Crime

(1) According to § 58 (1) (18), (4) to (6) of the Food and Feed Code, it shall be punished who intentionally or negligently

1.

, contrary to Article 5 (2), supplies small quantities of live bivalve molluscs,

2.

Contrary to § 5 para. 3 no. 2, small quantities of deed wild game are issued,

3.

Contrary to § 8 egg products, liquid egg, minced meat, meat preparations made from minced meat or meat products, or placing a food on the market,

4.

, contrary to § 11 sentence 1, meat is broken down or processed,

5.

Contrary to Article 12 (2), sentence 3 of the meat,

5a.

, contrary to Article 12a (2) of the meat of wild game,

6.

Contrary to Article 17, para. 1, raw milk or raw cream,

7.

animals referred to in the first or third sentence of Article 18 (2) shall not be excluded from the production of preferential milk or shall cease to be in a herd of preferred milk supplying animals,

8.

, contrary to the first sentence of Article 20a (1) or the first sentence of paragraph 2, a food referred to there shall be sent to consumers

9.

, contrary to Article 22 (1), puts meat on the market,

10.

in breach of § 22 (1a) of meat for the purpose of human consumption, or is placed on the market, or

11.

, contrary to § 22 para. 3, eggs to consumers.

(2) According to Article 59 (1) (21) (a) of the Food and Feed Code, it shall be punished who:

1.

, contrary to Article 4 (3), sentence 3, placing an animal body or meat on the market

2.

Contrary to the first sentence of Article 5 (1), small quantities of fishery products are issued,

3.

Contrary to § 5 para. 3 no.1, small quantities of deed wild game are issued,

4.

Contrary to Article 15 (4), first sentence, in conjunction with sentence 2, point 3, a fishery product without the reference referred to therein,

5.

Contrary to Article 16, sentence 1, the foodstuffs referred to therein are placed on the market in pre-packed packaging;

6.

Contrary to § 16a, a food referred to there shall be sent to consumers, or

7.

, contrary to § 22 para. 2, poultry meat is placed on the market.

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§ 24 Administrative Offences

(1) Anyone who is negligent in committing an act referred to in § 23 (2) acts in accordance with Section 60 (1) of the Food and Feed Code. (2) Contrary to the order within the meaning of Section 60 (2) (26) (a) of the Food and Feed Code. Animal feed code, who intentionally or negligently

1.

contrary to Article 3 (1), first sentence, no. 1 or 2, in each case in conjunction with Appendix 1, no. 1.4, sentence 1, not using drinking water,

2.

, contrary to Article 3 (1) sentence 1, point 2, in conjunction with Appendix 1, point 3.3 or 3.4, sentence 1 of the oyster, does not properly store or transport live bivalve molluscs,

3.

, contrary to Article 3 (1) sentence 1, point 4, in conjunction with Appendix 3, No. 1, 2, 3 or 5, meat of poultry or lagomorphs is obtained or treated;

4.

contrary to § 3 (1) sentence 1 no. 5 in conjunction with

a)

Appendix 4, point 1.1, small game shall not or shall not be opened in time or shall not or shall not be expanded in time, or

b)

Annex 4, point 1.4, half-sentence 1 does not indicate, or does not correctly mark, the bowels of

5.

, contrary to Article 4 (1), first sentence, a small quantity of wild game or meat of deed game,

6.

Contrary to § 4 (2) sentence 1, even in conjunction with sentence 3, wild game, does not register correctly or not in time for the official examinations referred to there,

6a.

an animal body is placed on the market in accordance with Section 4a (1),

7.

does not make an indication, not correct, not complete or not in good time, contrary to Section 5 (1) sentence 2,

8.

contrary to § 7 sentence 1 in conjunction with Appendix 5

a)

In Chapter I, No 1.4, unpacked meat is not stored separately from packaged meat;

b)

Chapter I, No 2.2, meat does not comply with the temperatures referred to therein;

c)

In Chapter I, No 3.1, sentence 1 or 2, large game in the ceiling is open or not, or is not disclosed in good time,

d)

Chapter I, No 3.1, sentence 3 Wild body of small game shall not or shall not be expanded in time,

e)

In Chapter I, No 3.2, first sentence, unpacked meat is not stored correctly or is not transported correctly,

f)

In Chapter II, No 1.2 or 1.3 minced meat or meat preparations,

g)

Chapter II, point 2.1, 2.2.2 or 3.1, sentence 1, meat used for the production of minced meat or meat preparations,

h)

Chapter II, point 3.3, sentence 1, minced meat or meat preparations not or not wrapped in time or not or not packed in time or not, or not chilled or frozen in time, or not frozen in time,

i)

Chapter II, point 3.3, second sentence, does not comply with the temperature referred to therein,

j)

Chapter II, point 3.4, minced meat or meat preparations,

k)

Chapter III, No 1, meat used for the manufacture of meat products,

l)

Chapter IV.2.2.1 or 2.2.4 Sentence 1 of eggs or raw materials used in the manufacture of egg products or liquid products, or

m)

Chapter V, No 1.1, milk used for the manufacture of milk products,

n)

(dropped)

9.

an animal body, contrary to Article 12 (1),

10.

, contrary to § 15 (3) sentence 1, meat, offal of slaughter, wild body or mechanically separated meat is stored or transported,

11.

, in accordance with Article 15 (4), first sentence, in conjunction with the second sentence of sentence 2, point 1 or 2, a fishery product,

12.

does not carry out an investigation, either correctly or in due time, in accordance with the second sentence of Article 18 (2),

13.

Contrary to § 20 chicken eggs, not properly stored or not transported properly,

14.

, contrary to the second sentence of Article 20a (2), a return sample shall not be made, not properly or in good time, either correctly or in time, not properly or not for the prescribed period,

15.

, contrary to the third sentence of Article 20a (2), a rehearsals shall not be presented in time or not, or shall not be handed over in time,

16.

Contrary to Article 21 (1), a review is not carried out, is not carried out correctly or in time

17.

contrary to § 21 (1), (2) or (3), proof not, not correct, or not complete.

(3) Administrative offences within the meaning of Section 60 (2) (26) (b) of the Food and Feed Code are those who intentionally or negligently

1.

, contrary to Section 4a, point 2, placing an animal body on the market,

2.

Contrary to the second sentence of Article 12 (2), the meat of ungulate animals is placed on the market,

3.

, contrary to Article 15 (1), the release of hoof animals kept as domestic animals or

4.

Contrary to § 15 para. 2, an identity mark is not properly affixed or is not properly printed.

Section 7
Final provisions

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Section 25 Transitional provisions

By way of derogation from § 2b (2) and § 4 (3), § 4 (2) in conjunction with Annex 2, Chapter VI, point 5, of the Meat Hygiene Regulation, as amended by the Notice of 29 June 2001 (BGBl. 230, 231), in the version valid until 20 May 2010. Wildursprungsvouchers, which do not correspond to the model of Appendix 8a in terms of form and content, may be used until 20 November 2011. Unofficial table of contents

Annex 1 (to § 3 (1) sentence 1 (1) and (2))
Requirements for the supply of small quantities of fishery products or of live bivalve molluscs

(Fundstelle: BGBl. I 2007, 1835)

1.

General requirements:

1.1

Fishing vessels shall be such as to ensure that fishery products or live bivalve molluscs cannot be contaminated with dirt or waste water, exhaust gases, fuel, oil or other harmful substances.

1.2

Fishery products or live bivalve molluscs shall be kept and transported at appropriate temperatures and shall be protected from contamination and sunshine or other heat sources.

1.3

Fishery products or live bivalve molluscs must be treated in such a way as to prevent damage or crushing as much as possible.

1.4

Drinking water is to be used for all cleaning purposes. Clean water or clean seawater may be used to clean up undivided fishery products or live bivalve molluscs.

2.

Specific requirements for the supply of fishery products:

2.1

Live fishery products must be kept or transported in such a way as to ensure that food safety and viability are not adversely affected.

2.2

Fishery products which are not kept alive must be cooled as soon as possible after fishing. If it is not possible to cool on board, the fishery products must be landed as soon as possible, cooled and delivered as soon as possible.

2.3

Where fishery products are depleted or excluded, this shall be carried out as soon as possible after the catch and under hygienically satisfactory conditions. Immediately after that, the fishery products must be carefully cleaned with drinking water or-on board fishing vessels-with clean water or clean sea water. Grazing and those parts which may pose a risk to human health shall be removed and kept separate as soon as possible from products intended for human consumption.

2.4

Fishery products must be fresh in appearance, smell and consistency.

2.5

Fishery products from seafarers must be subject to an appropriate visual inspection prior to placing them on the market, so that visible parasites can be detected.

3.

Special requirements for the delivery of live bivalve molluscs:

3.1

Live bivalve molluscs must have characteristics that indicate the state of freshness and viability, such as a dirt-free shell, a knock reaction and normal amounts of shell fluid.

3.2

Live bivalve molluscs must not be subject to significant temperature fluctuations. They must be kept in such a way that their viability is not impaired.

3.3

Oysters must be kept at the bottom with the concave side.

3.4

Live bivalve molluscs may only be transported or delivered in closed packaging. The packaging must be sufficiently firm to protect the live bivalve molluscs from adverse effects.

3.5

Live bivalve molluscs must not contain any levels of marine biotoxins which exceed the following limits:

3.5.1

Paralytic Shellfish Poison (PSP):
800 micrograms per kilogram,

3.5.2

Amnesia Algentoxine (Amnesic Shellfish Poison-ASP):
20 milligrams of domoic acids per kilogram,

3.5.3

Okadas acid, dinophysistoxins and pectenotoxins as a whole:
160 micrograms of Okadas acid equivalent per kilogram,

3.5.4

Yessotoxins:
1 milligram of yessotoxin equivalent per kilogram, or

3.5.5

Azaspiracide:
160 micrograms of azaspiracid equivalent per kilogram.

Unofficial table of contents

Annex 2 (to § 3 (1) sentence 1 (3))
Requirements for the delivery of small quantities of eggs

(Fundstelle: BGBl. I 2007, 1836)

When dealing with eggs, the following requirements must be met:

1.

Immediately after laying, the eggs must be kept clean, dry and free from foreign odour until they are delivered to the consumer, and must be effectively protected from shocks and from sunshine.

2.

The eggs must be stored and transported at a temperature which is as constant as possible and which ensures a satisfactory hygienic nature of the products.

Unofficial table of contents

Appendix 3 (to § 3 (1) sentence 1 (4))
Requirements for the delivery of small quantities of meat from poultry or lagomorphs

(Fundstelle: BGBl. I 2007, 1836)

Meat from poultry or rabbits may only be obtained or treated in rooms in which:

1.

Hand-washing facilities for the unpacked meat personnel, designed so as to prevent contamination from being passed on,

2.

disinfection equipment for working equipment with a water temperature of at least + 82 ° C or alternative systems having the same effect;

3.

any device or container which prevents meat from coming into direct contact with the floor or walls;

4.

where necessary, lockable installations for the cold storage of animal by-products within the meaning of Article 2 (1) (a) of Regulation (EC) No 1774/2002,

5.

Refrigeration equipment which ensures that the meat is cooled down to the internal temperature of + 4 °C as quickly as possible and that this temperature is maintained during storage,

, or directly adjacent to a room in which those facilities are present. Unofficial table of contents

Appendix 4 (to § 3 (1) sentence 1 no. 5, § 4 (1) sentence 1 No. 1 and (2) sentence 1)
Requirements for the delivery of small quantities of wild game or meat from deer

(Fundstelle: BGBl. I 2007, 1837;
with regard to of the individual amendments. Footnote)

1.

When winning the meat, the following must be observed:

1.1

Large-scale game is as fast as possible to break down small game at the latest at the time of delivery and to be expleted. The skinning and the dismantling of large game animals at the place of origin is only permissible if the transport is not possible otherwise.

1.2

Large wild game is to be stored immediately after breaking and evading it in such a way that it can cool thoroughly and dry out in the body cavities. Small game is to be kept immediately after the laying, so that it can cool thoroughly. After laying down, large game must be cooled to an internal temperature not exceeding + 7 ° C, small wild game to an internal temperature of + 4 ° C at most; if necessary, the wild game must be placed in a suitable cooling device.

1.3

When laying, breaking up, crushing and further treatment, attention must be paid to characteristics which cause the meat to appear to be of concern to health. These are to be found in

1.3.1

abnormality of behaviour or disturbances of the general state;

1.3.2

Lack of evidence of external violence as a cause of death (fall wild);

1.3.3

Bulls or abscesses, if they occur in numerous or distributed internal organs or in the musculature;

1.3.4

swelling of the joints or testis, testicular debilitating, liver or spleen swelling, bowel or umbilical inflammation, in the case of feather wild inflammation of the heart, of the glands or muscles of the muscles;

1.3.5

foreign content in the body cavities, in particular stomach and bowel contents or urine, when chest or abdominal skin is discolored;

1.3.6

considerable gas formation in the stomach and intestinal canal with discoloration of the internal organs;

1.3.7

significant deviations of the musculature or organs in colour, consistency or odour;

1.3.8

open bone fractures, in so far as they are not directly related to the laying of bone;

1.3.9

significant abrogation;

1.3.10

fresh adhesions or adhesions of organs with a breast or belly coat;

1.3.11

Swaths or growths in the head area or on the edges of feathered wild animals;

1.3.12

Glued eyelids, signs of diariness, especially in the area of the cloaca, and bonds and other changes in the feather, skin and head slopes, as well as stands for feather game;

1.3.13

other significant meaningful changes other than gunshot injuries.

1.4

Pastures which have undergone changes shall be labelled in such a way as to enable them to be identified as belonging to the wild body concerned; they must remain in the wild body until the official examinations are completed.

2.

It shall be ensured, by means of appropriate measures or devices, that meat of wild game at a temperature of no more than + 7 ° C and meat of small game is kept at a temperature of not more than + 4 ° C during the cutting and wrapping of large game animals.

3.

Rooms for the collection of large and small game after the installation (game chambers) must be

3.1

a suitable cooling device, if in other ways a thorough cooling of the laid wild cannot be achieved;

3.2

have a suitable place for skinning and cutting when this work is done in it.

4.

In the rooms and, where appropriate, in the wild chambers, the following shall apply to the processing of the given wild:

4.1

Under-search for deed wild game is to be supplied in time to the investigation that changes can be identified and assessed during the official investigation.

4.2

Any large-scale deed shall be opened for examination at the request of the official investigator, and the chest must be opened. The vertebral column and the head shall be split longitudinally if, after the examination of the investigator, health reasons make this necessary. It is not allowed to freeze erlegated large game in the ceiling.

4.3

At the request of the examiner, the deed of feathered wild game shall be prepared for examination in such a way that the examinations necessary after the technical assessment can be carried out. Unplucked and unselected feather wild game must not be frozen.

4.4

Large game in the ceiling or small game in the ceiling or in the feather dress must not touch meat from deer game.

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Appendix 5 (to § 7 sentence 1)
Requirements for the manufacture or treatment of foodstuffs of animal origin in the retail trade

(Fundstelle: BGBl. I 2007, 1838-1842;
with regard to of the individual amendments. Footnote)

Chapter I
Requirements for the cutting and treatment of meat The following requirements must be complied with in the process of cutting and treating meat:

1.

Requirements for rooms and furnishings

1.1

The cutting of meat must be carried out in a room equipped in such a way as to comply with the requirements for the hygiene of disassembly and boning in accordance with points 2.1 and 2.2.

1.2

The room referred to in point 1.1 shall have hand-washing facilities for the unpacked meat staff, which are designed so that contamination cannot be passed on.

1.3

The room referred to in point 1.1 shall have disinfection facilities for working equipment with a water temperature of at least + 82 ° C or an alternative system having equivalent effect.

1.4

Unpacked meat must be stored separately from packaged meat, provided that the meat is not stored at different times or in such a way as to ensure that the unpacked meat is not produced by packaging material or by the type of storage can be contaminated.

2.

Hygiene and deboning hygiene

2.1

The meat intended for disassembly may be brought into the space referred to in point 1.1 only by the cutting capacity, ensuring that:

2.1.1

the disassembly is preceded by continuous disassembly, or

2.1.2

During the cutting process, a separation between the different production shares is guaranteed.

2.2

Subject to points 2.3 and 2.4, in the case of cutting, boning, dressing, cutting into slices or cubes, wrapping or packaging of meat,

2.2.1

By-products of the slaughtering of ungulates, farmed game and wild game within the meaning of Annex I, points 1.2, 1.6 and 1.8 of Regulation (EC) No 853/2004, at a temperature not exceeding + 3 ° C,

2.2.2

other meat of the animals referred to in item 2.2.1 at a temperature not exceeding + 7 ° C, and

2.2.3

Meat of poultry, lagomorphs and small game animals referred to in Annex I (1.3), (1.4) and (1.7) of Regulation (EC) No 853/2004 shall be kept at a temperature not exceeding + 4 °.

2.3

By way of derogation from point 2.2, meat may be deboned and boned in a warm and boned manner, if the cutting room is directly connected to the slaughterhouse. In this case, the meat must either be transported directly from the slaughterhouse to the cutting room or first to a cooling room or other suitable cooling device. The meat must be cooled to the appropriate temperature referred to in point 2.2 after the decomposition and, where appropriate, packaging and packaging, and must be stored or transported at this temperature.

2.4

Points 2.2.1 and 2.2.2 do not apply provided that the meat has been transported on the basis of a permit referred to in Annex III, Section I, Chapter VII, point 3, second sentence, of Regulation (EC) No 853/2004.

2.5

Where meat of different animal species is decomposed, cross-contamination must be carried out by means of appropriate precautions, such as: B. by temporally or spatially separate processing of the meat.

3.

Treatment, storage and transport of meat

3.1

Large game in the ceiling must not be frozen deep. It must be unveiled before placing on the market. Wild bodies of small game are to be consected immediately after delivery.

3.2

Unpacked meat must be stored or transported separately from game in the ceiling, game in feather dress and packaged meat. This shall not apply if the storage or transport is carried out at different times or in such a way that the unpacked meat cannot be contaminated due to the type of storage or transport.

Chapter II
Production and treatment of minced meat and meat preparations In the manufacture and treatment of minced meat and meat preparations, the following requirements must be met:

1.

Requirements for premises and installation minced meat and meat preparations may only be made in rooms which:

1.1

are equipped to meet hygiene requirements before and after the manufacture referred to in point 3;

1.2

have hand-washing facilities for personnel with unpacked meat, minced meat or meat preparations, which are designed so as to prevent contamination from being passed on,

1.3

have disinfection facilities for working equipment with a water temperature of at least + 82 °C or an alternative system with equivalent effect.

2.

Requirements for raw materials

2.1

Only fresh meat may be used for the production of minced meat and meat preparations,

2.1.1

has been obtained or treated in approved slaughterhouses,

2.1.2

has been processed or treated in approved cutting plants, approved game processing establishments or establishments in the retail trade,

2.1.3

by a hunter within the framework of the rules laid down in Article 1 (2) (c) of Regulation (EC) No 852/2004 or in Article 1 (3) (e) of Regulation (EC) No 853/2004 as hair-deer in the ceiling or in the feather gown, or within the framework of the the rules laid down in Article 1 (3) (e) of Regulation (EC) No 853/2004 have been adopted, or

2.1.4

by a producer before 31 December 2013 in accordance with the provisions of Article 2 of Commission Regulation (EC) No 1162/2009 of 30 November 2009 laying down transitional arrangements for the implementation of Regulations (EC) No 852/2004, (EC) No 853/2004, (EC) (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council (OJ L 136, 30.4.2004, 10), as amended, has been adopted in the relevant version.

2.2

In the manufacture of minced meat, the following requirements shall be complied with beyond the requirements laid down in point 2.1:

2.2.1

Without prejudice to point 2.2.2, minced meat may only be produced from skeletal muscle with adherent grease.

2.2.2

Do not use minced meat for the production of minced meat

2.2.2.1

Portions of meat produced during cutting and cutting, except those obtained from whole muscle pieces,

2.2.2.2

Separator meat,

2.2.2.3

meat containing bone splinters or skin residues,

2.2.2.4

Head meat with the exception of chewing muscles,

2.2.2.5

the central tendon part of the abdominal musculature (Linea alba),

2.2.2.6

Musculature of the hand or foot root area, or

2.2.2.7

Bone plaster or musculature of the Dwarf Fells, unless the serous coatings have been removed.

2.3

In the manufacture of meat preparations from or using minced meat, the following requirements shall be complied with beyond the requirements laid down in point 2.1:

2.3.1

In the manufacture of meat preparations from or using minced meat, only minced meat, subject to the requirements of points 2.2.1 and 2.2.2, may be used subject to point 2.3.2.

2.3.2

By way of derogation from point 2.2.2, meat preparations which are clearly intended to be consumed only after heat treatment may also be obtained from or by the use of meat sections which are produced during the cutting or cutting of meat, or from or with the use of mechanically separated meat which meets the requirements of Annex III, Section V, Chapter III, point 3 (d) of Regulation (EC) No 853/2004.

3.

Requirements for hygiene before and after production

3.1

For the manufacture of minced meat or meat preparations, only meat which at the time of manufacture may be used in the case of meat or meat preparations shall be used only in the case of

3.1.1

meat of poultry a temperature of no more than + 4 ° C,

3.1.2

By-products of slaughter, a temperature of no more than + 3 ° C and

3.1.3

Other meat has a temperature of no more than + 7 ° C. Meat as defined in the first sentence may be brought to the production room only if necessary.

3.2

By way of derogation from point 3.1, for the manufacture of minced meat or meat preparations, frozen or frozen meat may also be used, provided that the meat has been boned before freezing or the competent authority is responsible for deboning prior to the production in advance.

3.3

Minced meat or meat preparations which are not delivered to the consumer at the place of manufacture must be wrapped or packaged immediately after manufacture, and must be packaged at a core temperature of no more than

3.3.1

+ 2 ° C in the case of minced meat and + 4 ° C in the case of meat preparations, refrigerated or

3.3.2

-18 ° C or below. The temperatures as set out in the first sentence must also be observed during storage or transport.

3.4

After thawing, minced meat or meat preparations as specified in point 3.3.2 must not be frozen again.

Minced meat and meat preparations intended solely for the manufacture of meat products do not have to comply with the requirements of this Chapter. Chapter III
Manufacture of meat products In the manufacture of meat products, the following requirements must be met:

1.

Only fresh meat may be used for the manufacture of meat products,

1.1

has been obtained or treated in approved slaughterhouses,

1.2

has been processed or treated in approved cutting plants, approved game processing establishments or establishments in the retail trade,

1.3

by a hunter within the framework of the rules laid down in Article 1 (2) (c) of Regulation (EC) No 852/2004 or in Article 1 (3) (e) of Regulation (EC) No 853/2004 as hair-deer in the ceiling or in the feather gown, or within the framework of the the rules laid down in Article 1 (3) (e) of Regulation (EC) No 853/2004 have been adopted, or

1.4

Before 31 December 2013, a producer has been accepted in the cases specified in Article 2 of Regulation (EC) No 1162/2009.

2.

Meat products must not be produced from or using the following viscera, by-products of slaughtering or tissue:

2.1

Gender bodies, other than tesa,

2.2

Urinary organs, excluding kidneys and bladder,

2.3

Cartilage of the head of the throat, the trachea and the extralobular bronchi,

2.4

Eyes and eyelids,

2.5

external auditory canals,

2.6

Cornea and

2.7

Poultry esophagus, kropf, genital organs, all viscera and head, with the exception of comb, earlobes, cloths and flesh black.

Chapter IV
Eggs, egg products and liquefied natural

1.

When dealing with eggs, the following requirements must be met:

1.1

Immediately after laying, the eggs must be kept clean, dry and free from foreign odour until they are delivered to the consumer, and must be effectively protected from shocks and from sunshine.

1.2

The eggs must be stored and transported at a temperature which is as constant as possible and which ensures a satisfactory hygienic nature of the products.

2.

In the manufacture of egg products or liquids intended to be placed on the market for commercial purposes, the following requirements shall be complied with:

2.1

The requirements for rooms and facilities for the production of egg products and liquids must be constructed, designed and equipped in such a way that the following operations are carried out in a spatially or temporally separate manner:

2.1.1

-washing, drying and disinfecting contaminated eggs, as far as these operations are carried out,

2.1.2

Take up the eggs to obtain the liquid ice and to remove the shells and skins and

2.1.3

Operations other than those referred to in points 2.1.1 and 2.1.2.

2.2

Requirements for raw materials

2.2.1

For the production of egg products or liquid eggs, eggs may only be used if they are fully developed and undamaged. By way of derogation from the first sentence, knickeiers may be used if they are supplied by the producer holding or from the packing centre directly to the processing plant and are immediately taken up there.

2.2.2

Eggs which are added to the production of egg products and liquid products must be clean and dry.

2.2.3

Liquid used as a raw material for the production of egg products must have been obtained in accordance with the requirements laid down in points 2.2.2, 2.3.1, 2.3.2 and 2.3.4.

2.2.4

Only raw materials whose lactic acid content does not exceed 1 gram per kilogram of dry matter may be used for the production of egg products. In the case of fermented products, the lactic acid content determined before fermentation must not exceed 1 gram per kilogram of dry matter.

2.3

Requirements for hygiene before and after production

2.3.1

The impact of the eggs shall be carried out in a suitable manner from other operations in such a way that the shells and membranes are eliminated and contamination of the egg contents is avoided. Knickeier must be processed as soon as possible.

2.3.2

Eggs of other animal species as chickens, turkeys and guinea fowl must be processed separately from them. Equipment used for the processing and processing of eggs of other animal species other than chickens, turkeys and guinea fowl shall be cleaned before the resumption of the processing of eggs from chickens, turkeys and guinea fowls and shall be used for the processing of eggs from eggs, turkeys and guinea fowl. disinfection.

2.3.3

Once the product has been struck, all parts of the liquid ice shall be processed immediately, subject to point 2.3.4, in order to remove or reduce the microbiological hazards. Insufficiently worked parts must be re-processed without delay. By way of derogation from the first sentence, it is not necessary to process protein for the preparation of dried or crystallized albumin, which is then to be heat-treated.

2.3.4

If, by way of derogation from point 2.3.3, the processing of liquefied liquid does not take place immediately after impact, the liquid is either frozen, frozen or stored at a temperature not exceeding + 4 ° C under hygienic conditions. Do not exceed the storage time at + 4 ° C until processing for 48 hours. The second sentence shall not apply to products which are to be subjected to a deafening procedure, provided that the deafening is carried out as soon as possible.

2.3.5

Egg products which are not durable at ambient temperature must be dried immediately after fermentation (deafening) or cooled to a temperature not exceeding + 4 ° C. If the egg products are to be frozen, they must be frozen immediately after the processing.

2.3.6

Eiproductspartien must meet the following requirements:

2.3.6.1

The content of 3-OH-butyric acid must not exceed 10 milligrams per kilogram of dry matter.

2.3.6.2

The content of shell residues, membranes and other particles must not exceed 100 milligrams per kilogram of egg product.

2.4

Labelling of egg products or liquid products intended as an ingredient for the production of another foodstuff in an operation of the retail trade must bear a label indicating the temperature at which the product is to be produced. the egg products have to be stored and for how long their shelf life can be ensured in compliance with this temperature. In the case of liquefaction, the label referred to in the first sentence must also bear the inscription "Do not pasteurized liquid at the place of destination", and must have the date and time of the strike.

2.5

The requirements laid down in points 2.2.3, 2.2.4, 2.3.3, 2.3.4, 2.3.5, 2.3.6 and 2.4 shall not apply to the manufacture of egg products and liquids in kitchen rooms in restaurants or catering establishments where the products of a Undergo further processing on the spot.

Chapter V
Requirements for the manufacture of milk products For the treatment of raw milk and for the manufacture of milk products, the following requirements must be met:

1.

Temperature requirements

1.1

For the production of milk products, only milk which has been cooled immediately after delivery to a temperature of no more than + 6 ° C and stored at that temperature until it has been processed shall be used.

1.2

By way of derogation from point 1.1, milk which has a temperature of more than + 6 ° C at the time of processing may be used for the manufacture of milk products, if:

1.2.1

the processing of the milk begins immediately after milking or within four hours of delivery; or

1.2.2

the competent authority so authorises it for technological reasons for the production of certain milk products.

2.

Heat treatment requirements For the heat treatment of raw milk and milk products, use shall be made of a process based on the principles laid down in Article 5 of Regulation (EC) No 852/2004. Where a pasteurisation or ultra-high-heating process is used, the process must meet the following requirements:

2.1

Pasteurization

2.1.1

Time-temperature combination

2.1.1.1

Short-term heating to at least + 72 ° C for 15 seconds,

2.1.1.2

Continuous heating to at least + 63 ° C for 30 minutes or

2.1.1.3

a different time-temperature combination having the same effect as those referred to in points 2.1.1.1 and 2.1.1.2.

2.1.2

Efficacy testing The products must react negatively to a phosphatase test, which may be carried out immediately after pasteurisation.

2.2

Ultra-high heating (UHT) Continuous heat supply at high temperature for a short time (not less than + 135 ° C at a suitable hot-holding time), so that when stored in a sterile sealed package at ambient temperature, no Viable micro-organisms or spores that can multiply in the treated product. The heat treatment procedure must ensure that the products are incubated in closed packs at + 30 ° C for 15 days or at + 55 ° C for seven days or after application of another method, which has proved that the products are suitable heat treatment has been carried out, microbiologically stable.

3.

Criteria for raw cow ' s milk In the manufacture of milk products from cow ' s milk, appropriate procedures shall be used to ensure that:

3.1

raw cow's milk at + 30 ° C a germ count of less than 300,000 per millilitre,

3.2

processed cow's milk at + 30 ° C has a germ count of less than 100,000 per millilitre.

4.

The requirements set out in points 2 and 3 shall not apply to the manufacture of milk products in kitchen rooms in restaurants or catering establishments where the products are subjected to further processing in situ.

Chapter VI
labelling of or
food products produced using raw milk which have been produced without heat treatment at temperatures of more than + 40 ° C or a treatment having a similar effect from raw milk or using raw milk, may be placed on the market in pre-packed packages only if they are labelled "with raw milk" in accordance with the second sentence. The indication shall be affixed to all packaging, documents, labels, rings or closures, and to all references to the food referred to in the first sentence or to which the food is referred to. The requirements of the Food Labelling Regulation remain untouched. Chapter VII
Non-compliance with temperature requirements without prejudice to the cases regulated in Chapters I Nos. 2.3 and 2.4 and Chapter II, point 3.2, the temperature requirements of food business operators set out in Chapter I, point 2.2 and Chapter II, points 3.1 and 3.3 do not have to be met , which shall apply and document a guideline for good practice which has been drawn up in accordance with Article 8 of Regulation (EC) No 852/2004 and which covers the cooling of foodstuffs in the retail sector. Unofficial table of contents

Appendix 6 (to § 9 para. 1 sentence 2 no. 1)

(Fundstelle: BGBl. I 2007, 1843-1857)





Sample 1 Operating mirrors (general data)

Name of operation	.................................................................................................
Authorisation number	.............................. Veterinary Control-Nr ...............................
(if already available)	(as far as it is granted before 1 January 2006)
Registrant	.................................................................................................
(if any)
Food business operator	.................................................................................................
(i. See Article 3 (3) of Regulation (EC) No 178/2002)
Street	.................................................................................................
Postal code, location	.................................................................................................
Phone number	.................................................................................................
Fax	.................................................................................................
Email, if applicable Internet	.................................................................................................
Year of construction	.................................................................................................
last conversion	.................................................................................................

Operating ranges

Meat	□ Yes
Milk	□ Yes
Fish	□ Yes
Live mussels	□ Yes
Egg/egg products	□ Yes
Grease and Gshoots	□ Yes
Stomp, bladder and Därme	□ Yes
Gelatin/collagen	□ Yes
Other business	□ Yes	...................................................................................

Staff

	Male			Female
Total staff	.............................			.............................
of which in the production sector	.............................			.............................
External staff	.............................			.............................
(e.g. B. Cleaning forces)
Water supply
public water supply		□
Natural water supply (wells)		□
clean seawater		□
Environmental authorisations
Washing place for transport	□ Yes
..............................................................	□ Yes
..............................................................	□ Yes

Note:

Provisions of other legal areas, e.g. B. Immission rights, labour law, industrial law, water law, etc. shall remain unaffected by an authorisation pursuant to Regulation (EC) No 853/2004.





Sample 2 Leaflet flesh to the operating mirror

Animal species (i. See Annex I, points 1.2 to 1.8 of Regulation (EC) No 853/2004)
Horseshoe		□ Yes
Poultry and Hasentiere		□ Yes
Farmwild		□ Yes
Big game		□ Yes
Small game		□ Yes
Operating ranges
Slaughter		□ Yes
Disassembly		□ Yes
Manufacture of minced meat		□ Yes
Preparation of meat preparations or mechanically separated meat		□ Yes
Processing		□ Yes
Game handling		□ Yes
Collection of raw slaughter fat		□ Yes
□ Production all year round	□ Seasonal operation (from/to) ........................................................

1

Operational structure information

1.1

Area Slaughtered: Requided slaughter quantity and regular slaughterhouse ¹⁾
TierartMontagTuesdayThursdayFriday Saturday Sundays

Pigs
Bovine animals
Sheep
Goats
Single Hufer
Puten
Laying hens
Broilers
Geese
Ducks
Hastiere
Breeding birds
Farmwild

1.2

Division Decomposition: Application for cutting rate (approx.) in kg per week (total quantity of goods)
^{1)
1) 1)} Animal species Number of Split days per week Total per week

Pigs
Bovine animals
Sheep
Goats
Single Hufer
Poultry
Wild

1)

Specify where applicable, if applicable other animal species.

1.3

Area Manufacture of minced meat, meat preparations and mechanically separated meat: Production of minced meat (approx.) in kg per week (total quantity)

^{1) 1)} Number of Production days per week Total per week

Pigs
Bovine animals
Single Hufer
Poultry
Wild

1)

Specify where applicable, if applicable other animal species.

Quantity requested of meat preparations (approx.) in kg per week (total quantity)

^{1) 1)} Number of Production days per week Total per week

Pigs
Bovine animals
Single Hufer
Poultry
Wild

1)

Specify where applicable, if applicable other animal species.

Quantity of mechanically separated meat (approx.) in kg per week (total quantity)

^{1) 1)} Number of Production days per week Total per week

Pigs
Bovine animals
Single Hufer
Poultry
Wild

1)

Specify where applicable, if applicable other animal species.

1.4

Area Manufacture of meat products:

Raw material used 2)
Pigmeat	□
Beef	□
Poultrymeat	□
Wild game meat	□
Eggs and egg products	□
Milk products	□
Fishery products	□
Herbal foods	□
...................................................	□
...................................................	□

Requested quantity of meat products in kg per week

Rohwurst
Rohpökelware
Cooking pökelware
Brew sausage
Sausages

1.5

Area Collection of raw slaughter fats:

Quantity requested in kg per week:

...............................................................................

1.6

Area Manufacture of other products: Requided quantity of other products per week

Rendered animal fats and greaves
Salted Stomachs, Blisters, Därme
Heated stomachs, blisters, Därme
Dried Stomachs, Blisters, Därme

1)

Specify where applicable, if applicable other animal species.

2)

Please tick appropriate and if necessary complement.

Sample 3 Leaflet live bivalve molluscs on the operating level

Operating modes		Mussel species
Shipping Center	□	Mussels	□
Cleaning Center	□	Oysters	□
		other	□.......................................

Operational structure information

Quantity Processed:	kg/week
Mussels
Oysters
Other

Production months: JanFebMarzAprMaiJuniJuliAugSepOktNovDez

Production days in the production period: MoDiMiDoFrSaSo

Origin of the mussels:	kg/week
Germany
Other Member State
Third country

Delivery of products to:	kg/week
Processing Operations/Shipment Centres
Wholesale
Retail/Gastronomy
Other:

Sample 4 Supplement fishery products to the operating level (without cover)

Operating modes
Fishing vessel *)	□ Yes
Freezer vessel *)	□ Yes
Factory vessel *)	□ Yes
Auction hall	□ Yes
Wholesale	□ Yes
Operation for the manufacture of fishery products	□ Yes
*) indication of the home port (indication in the ship's register): .............................................................................
Operating ranges for
Fresh fishery products, whole fish	□ Yes
Prepared fishery products	□ Yes
Processed fishery products	□ Yes
Fishery products obtained by machine-stripping of meat	□ Yes

1

Operational structure information

□ Production all year round

□ Seasonal operation (from/to) ........................................................

1.1

Area of fresh fishery products, whole fish: in kg

Capacity of the Hältering
Maximum slaughter capacity per hour
Average slaughter capacity per week

1.2

Area prepared fishery products:
(quantity in kg per week)

Freshwater fish
Saltwater fish
Crustaceans
Shellfish

Operations ¹⁾

Take out	□
Heads	□
Slicing, filleting, crushing	□
Packaging	□
Cool	□
Deep freeze	□

1.3

Area processed fishery products: quantity of product types (approx.) in kg per week ²⁾

Dried fishery products
Cold-smoked fishery products
Hot-smoked fishery products
Salted fishery products
Deg
Marinades
Heated fishery products (brat, cooking fish)
by machine-stripping of meat Fishery products

1)

Tick the appropriate one.

2)

Please specify applicable and if necessary further product types, e.g. B. Sushi, Surimi, panicked fishery products.

Sample 5 Beiblatt Milk to the operating mirror

Operating ranges
Collection of milk		□ Yes
	Storage capacity in kg	........................................................
Manufacture of milk products		□ Yes

1

Operational structure information

1.1

Area Manufacture of milk products: quantity of delivery (approx.) in kg per week

Raw milk
milk products, where applicable which are

Raw materials used 1)
Cow's milk	□
Milk of other animal species 2) ..................................................................	□
Milk products 2) .................................................................. ..................................................................	□
Other processed products of animal origin 2) .................................................................. ..................................................................	□
Herbal foods ..................................................................	□

Quantity of product types (approx.) in kg per week ^3)
4) Product of raw milk from milk, milk from milk, other Treatment procedure

Preferential milk
Pasteurized milk
UHT milk
Steril-Milk
Other milk
Condensed milk
Cream
Yoghurt, Kefir
Sour milk
Buttermilk
Powdery Milk products
Cream cheese
Soft cheese
Cut cheese
Hard cheese
Butter
Ice cream

1)

Please tick appropriate and if necessary complement.

2)

Please differentiate, e.g. B. animal species, type of milk product or type of processing product, e.g. Meat, fish products, egg products, gelatine.

3)

Please specify applicable, if necessary other products.

4)

Treatment procedures in accordance with Annex I, point 4.1 of Regulation (EC) No 853/2004, for example: B. Microfiltration.

Sample 6 Beiblatt egg products for the operating mirror

Operating ranges
Production of liquefied natural gas	□ Yes
Manufacture of egg products	□ Yes

Operational structure information

Raw materials used ¹⁾

Shell eggs
Liquefied liquid, chilled
Liquefied, deep-frozen

Quantity of product types (approx.) in kg per week

Liquefied liquid, chilled
Liquefied, deep-frozen
Liquigei, dezuckert
Egg products

1)

Please tick appropriate and if necessary the nature of the egg products produced.

Sample 7 Leaf gelatine and collagen to the operating mirror

Operating ranges
Collection, promotion and storage of raw materials		□ Yes
Manufacture of gelatin		□ Yes
	Quantity in kg per week:	........................................................
Production of collagen		□ Yes
	Quantity in kg per week:	........................................................

1

Operational structure information

1.1

Area Collecting, promoting and storing raw materials and the quantity of raw materials used for the production of gelatine (in kg per week)

Bones
Hides and skins of ruminants held as farmed animals
Pig fattening
Poultry skins
Ligaments and tendons
Skins and skins of wild game
Fishskins and Gräten

Type and quantity of raw materials used for the production of collagen (in kg per week)

Hides and skins of ruminants held as farmed animals
Porcine skins and bones
Poultry skins and bones
Tapes
Skins and skins of wild game
Fishskins and Gräten

Authorisation under Regulation (EC) No 1774/2002	□ requested
	□ exists

1.2

Area Manufacture of gelatine type and quantity of raw materials for the production of gelatine (indication in kg per week)

Bones
Hides and skins of ruminants held as farmed animals
Pig fattening
Poultry skins
Ligaments and tendons
Skins and skins of wild game
Fishskins and Gräten

1.3

Production of collagen type and quantity of raw materials for collagen production (indication in kg per week)

Hides and skins of ruminants held as farmed animals
Porcine skins and bones
Poultry skins and bones
Tapes
Skins and skins of wild game
Fishskins and Gräten

Sample 8

Leaflet Cooling store to the operating mirror

1.

Operating data

	Floor plan	□ yes (see Annex)	□ No
	Floor area of the operating building	Total Area
	Cooling Rooms	Number	Total Area
	Refrigerated rooms	Number	Total Area
	Storage spaces	Number	Total Area
	Commission Rooms	Number	Total Area
	Personnel Spaces	Number	Total Area
	Other rooms	Number	Total Area
	Waste collection spaces	Number	Total Area
	Pallet spaces	Number
	Refrigerated and frozen vehicles	Number
	Shock-frost	□ Yes	□ No

2.

Type of goods

Food	□	animal	□	plant-based	□
Medicinal products	□	Feed	□	Additives	□
Chemicals	□	Other .................................................................

3.

Activity Fields Name of each product

Storage	□...............................................................................
Cooling	□...............................................................................
Deep-cooling	□...............................................................................
Frosts	□...............................................................................
Wrap	□...............................................................................
Packaging	□...............................................................................
Picking	□...............................................................................
Transport	□...............................................................................
Other business	□...............................................................................

4.

Foreign lease

Rental Pitches	□	Number of rented pitches ..............................
Rental rooms	□	Number of rooms leased .................................
Third party storage	□ Yes	□ No

5.

Foreign Rental

Rental Pitches	□	Number of rented pitches ..............................
Renting Rooms	□	Number of rooms rented .................................
Storage by third parties	□ Yes	□ No

6.

General distribution channels

□ Regional

□ State

□ National

□ Intra-Community

□ Third country

7.

Traceability system

□ EDV	□ Paper Form
Data available on site	□ Yes	□ No

8.

Inventory Management

□ EDV	□ Paper Form
□ Get-in date available	□ MHD Available	□ First In/First Out Procedure

9.

Regular inventories

□ Yes

Time interval of inventories .........................................................

□ No

10.

Other authorisations provided for in Regulation (EC) No 1774/2002

□ Yes

Type and approval number ........................................................

□ No

Unofficial table of contents

Annex 7 (to § 10 (1))
Food safety information in accordance with Annex II, Section III, point 1, in conjunction with point 3 and 4 (b), second sentence, of Regulation (EC) No 853/2004, for animals which have been or are to be moved to a slaughterhouse

(Fundstelle: BGBl. I 2007, 1858)

I)

Identification and identification of the animals:

Name: .................................................................	Operational identification number/registration number of the Operating according to ViehVerkehrsVO: ............................................................
Address: ..................................................
............................................................
Tel.: .......................................................	Identification of the animals according to delivery note/animal passport: ............................................................
Fax: .......................................................

Animal species:	□ Pig	□ Rind	□ Horse	□ Sheep	□ Goat
	□ Poultry *)	□ Hastiere *)	□ Farmwild *) : .............................................................
Number of animals to be slaughtered: ........................................

II)

Standard clarification The food business operator responsible for the holding of origin of the animals mentioned above explains:

1.

No relevant information is available on the animal health status of the farm of origin, the health status of the animals and the production data which could indicate the occurrence of a disease. No relevant information on previous ante-mortem and post-mortem inspection has been reported to the holding of origin.

2.

There are no signs of the occurrence of diseases which could affect the safety of the meat.

3.

During the period of 7 days prior to the transfer of the animals to slaughter, there were no waiting times for veterinary medicinal products administered and no other treatments were carried out, with the exception of ......................................................... (e. g. Repellents).

4.

There are no results of sample analyses which are relevant for the protection of public health, with the exception of .................................................. (e.g. B. Salmonella status).

5.

Name and address of the private veterinarian, normally added: name: ........................................................ Address: ................................................................ Phone: ....................................................... Fax: .................................................................

................................................................................................................................
(Place)	(date)	(Signature of the food business operator)

*)

Indication of animal species.

Unofficial table of contents

Appendix 8 (to § 12 para. 1)
Pattern

(Fundstelle: BGBl. I 2007, 1859-1860)

Accompanied by
to a slaughterhouse outside a slaughterhouse, a fresh
Injured animals in accordance with Annex III, Section I, Chapter VI of Regulation (EC) No 853/2004

1.

Animal data:

Animal species: ............................	Race: ..............................	Gender: ......................	Age: .........................
Ear tag, chip or equine pass-no. or tattooing *) .....................................................................................

2.

The undersigned food business name, address:

Registration number of the producer:


Explains:
The animal described in paragraph 1 shall become a slaughterhouse.

................................................................................................................................................
in .............................................................................	.

The animal

-

has not received any banned or non-authorised substances with a pharmacological effect which are authorised or not authorised to be used as feed additives,

-

has been treated with authorised or registered medicinal products: Yes/No ^*) .If yes, indication of the medicinal product, the date of treatment/treatment data and, if necessary, the waiting time

...............................................................................................................................
...............................................................................................................................
(Place, Date)	(Signature of the food business operator)

3.

The undersigned veterinarian shall declare that the transportable animal described in point 1

-

on	..............................	to	...............................	in producer
	(date)		(time)
...............................................................................................................................
(name and address of the producer)
, and, apart from injury caused by an accident, has been found to be healthy, in addition to being slaughtered shortly before the slaughter;

-

on	..............................	to	...............................	has been slaughtered in the above-mentioned establishment.
	(date)		(time)

Result of ante-mortem inspection

Body temperature: ................. ° C	Heart beat frequency: .................	Respiratory rate: .........................
Other findings:
...............................................................................................................................
...............................................................................................................................
Reason for emergency slaughter (diagnosis/suspionial diagnosis) *) )
...............................................................................................................................
...............................................................................................................................
A treatment was carried out by the undersigned veterinarian :Yes/No *)
If so, treatment carried out:
...............................................................................................................................
...............................................................................................................................

...............................................................................................................................
(Place, Date)	(name and signature of the veterinarian)

*)

Delete not applicable.

Unofficial table of contents

Annex 8a (to § 2b (2), § 4 (3) and (25))
Wildursprungsschein for examination on trichinae in case of trichinosis sampling by the hunter (Article 6 (2) of the Animal Foodstuffs Surveillance Ordinance)

(Fundstelle: BGBl. I 2010, 216)

Competent authority:
Numbers of the Wildmark:
Wild boar *) : □	Dachs *): □
Hunting district, place of origin, own hunting district:
Hunters (address, telephone, fax, e-mail):
Date and signature of the hunter
Date of issue:
Levy on (Trichinenlaboratorium)
Date: Date:	Time:
Audit report No:
Input Date:	Check Date:
Method *) :
Trichinae larvae according to Regulation (EC) No 2075/2005
□ Reference method
□ Trichomatic
Result of the investigation on trichinae or the date on which it was carried out Large wild game may be:
Date:	Time:
Signature examiner (Trichinenlaboratorium)
*) Cross the applicable	(Official Stamp)

Unofficial table of contents

Appendix 8b (to § 13a)
Area where, by way of derogation from Article 3 (1), in conjunction with Annex III, Section V, Chapter III (1), second sentence, point (a) of Regulation (EC) No 853/2004, minced meat of unrefrigerated meat may be produced and placed on the market

(Fundstelle: BGBl. I 2010, 617)

1.

County of Eichsfeld,

2.

in the district of Göttingen, the town of Duderstadt, the municipality of Gieboldehausen and the municipality of Radolfshausen, with the exception of the municipalities of Ebergötzen, Landolfshausen and Waake,

3.

District Nordhausen, limited to the part which is directly connected to the district Eichsfeld and is bounded in the east by the Bundesstraße 4,

4.

District of Northeim, limited to the district of Lindau in the municipality of Katlenburg-Lindau,

5.

Unstrut-Hainich-Kreis, limited to the part which directly connects to the district Eichsfeld and is bounded in the south by the Bundesstraße 249, as well as limited to the municipality of Heyerrode and

6.

in the Wartburgkreis, the municipality of Nazza.

Unofficial table of contents

Annex 9 (to § 17 (2) sentence 1 no. 1 and 2, § 18 (1) and (2) and § 21 (3) no. 4)
Requirements for preferential milk

(Fundstelle: BGBl. I 2007, 1861-1863)

Chapter IRequirements for winning
and treatment as well as the nature of preferential milk for the collection and treatment of preferential milk, the following requirements shall apply:

1.

Extraction of preferential milk

1.1

Requirements for animal feedingstuffs for the production of preferential milk

1.1.1

in a facility that is separated from facilities for other milk-producing animals,

1.1.2

to examine their state of health prior to the first preferential milk production;

1.1.3

to study monthly by a veterinarian for diseases which may adversely affect the nature of the milk obtained in the farm;

1.1.4

to be tested cytologically on a monthly basis on the basis of individual milk samples; in the presence of cell contents of more than 250,000 per millilitre for bovine animals and sheep, 10,000 per millilitre for horses and 1,000,000 per millilitre for goats, a bacteriological Examination of initial samples of each udder quarter (bovine animals) or of each half of the udder (horses, goats, sheep) obtained from antiseptic; in the case of proof of mastitis repudiation, the animals are from the extraction of preferential milk exclude,

1.1.5

remove from the body referred to in point 1.1.1 if they are ill or suspected of being transmitted to the human person and only then to stop or reinstate the animals which supply the preferred milk, if they are re-established Have examined their state of health with a negative result.

2.

Treatment of preferential milk

2.1

In rooms where preference is given to preference milk, a device must be provided to ensure cooling of milk to no more than + 4 °C within two hours and to maintain refrigeration at that temperature. A separate room must be provided for cleaning, disinfecting and drying of the non-permanently installed equipment which comes into contact with milk. It must be equipped with the equipment necessary for the cleaning and disinfection of the equipment.

2.2

The preferred milk must be cleaned immediately after extraction in the milk treatment room, to be cooled to no more than + 4 °C and thereafter to be kept at that temperature until bottling, except in cases where preference is given to the milk in the milk treatment room. stored or placed on the market in a frozen state.

3.

Requirements for the quality of preferential milk must meet the following requirements in the case of monthly sample tests at the producer ' s holding: ^{1) 2) 3) 4)} M M N C

1.	Germ count/ml at + 30 ° C (milk of bovine animals, sheep, goats and horses)	20.000	50.000	5	2
2.	Enterobacteriaceae/ml at + 30 ° C (milk of bovine animals, sheep, goats and horses)	10	100	5	2
3.	Coagulase-positive Staphylococci/ml (milk of bovine animals, sheep, goats and horses)	10	100	5	2
4.	Number of somatic cells/ml (milk of bovine animals and sheep)	200.000	300.000	5	2
5.	Salmonella in 25 ml (milk of bovine animals, sheep, goats and horses)	0	0	5	0
6.	Pathogenic micro-organisms or their toxins must not be present in the milk of bovine animals, sheep, goats and horses, in quantities which may affect the health of the consumer.
7.	Haemolysing streptococci may not be detectable in the milk of horses at a monthly check in 1 ml of milk.
8.	In the case of sensory control of the milk of bovine animals, sheep, goats and horses, no discrepancies may be detected.
9.	The phosphatase test must respond positively to milk from cattle.

1)

Amtl. Note: m = threshold value; the result is considered sufficient if the individual samples do not exceed this value.

2)

Amtl. Note: M = Maximum value; the result is considered insufficient if the values of one or more samples exceed this value.

3)

Amtl. Note: n = number of samples.

4)

Amtl. Note: c = Number of samples with value between "m" and "M"; the result is considered acceptable if the values of the remaining samples reach the value "m" at most.

If a value "≤m" is obtained in the case of sample tests of individual samples, then further investigations are not necessary in the event of a rule. If, on the other hand, the value lies between "m" and "M", then the samples to be drawn (n) must in each case be related to a production day.

Chapter IIRequirements for milk production plants which obtain preferential milk

1.

General milk production establishments which obtain, treat and place preferential milk must meet at least the following requirements:

1.1

In rooms in which preferential milk is treated,

1.1.1

Floors made of easy-to-clean and disinfecting material and designed to allow liquids to drain easily;

1.1.2

the walls shall be smooth, firm, impermeable and provided with a light, clear, washable coating or paint, provided that the preferred milk is not stored in hermetically sealed transport containers;

1.1.3

Cover shall be so designed that they are easy to clean;

1.1.4

doors of unchanging and easy-to-clean material;

1.1.5

for aeration and ventilation and, where appropriate, adequate devices for the thorough removal of fog;

1.1.6

Adequate devices for lighting are available;

1.1.7

to the maximum possible proximity of the workplaces where contact with preferential milk is possible, in sufficient number of facilities for the cleaning and disinfection of the hands and for the cleaning of the work equipment with hot water. The hands-washing facilities shall not have hand-operated taps and shall supply hot and cold running water or water pre-mixed at an appropriate temperature, and must be provided with cleaning and disinfecting agents, and Once-hand towels or similar hygienic means are equipped for hand drying;

1.1.8

have sufficiently large and appropriately designed working areas to enable the individual operations to be carried out under conditions that are hygienically satisfactory and to prevent any contamination of the initial products and products in the For the purposes of this Regulation.

1.2

A sufficient number of changing rooms with smooth, impervious, washable walls, washing facilities as well as toilets with water rinse must be provided. The latter must not have direct access to the work spaces. The hand-washing facilities must supply hot and cold running water or water pre-mixed to a suitable temperature, and must be equipped with equipment for cleaning and disinfecting the hands and disposable towels. The hates of the hand-washing facilities must not be manually operated in toilets accessible during working hours.

1.3

Special standing places and adequate facilities for the cleaning and disinfection of the transport containers must be provided. However, the standing stations and facilities are not required if the cleaning and disinfection of the transport containers in other installations is carried out in the vicinity of the machining operation.

1.4

An installation for water supply, which only supplies drinking water, must be present.

1.5

The surface of the equipment and objects which come into contact with preferential milk must be made of corrosion-resistant material which is smooth, easy to clean and disinfect. The equipment and articles may only be used in such a way that they cannot transfer substances to preferential milk, with the exception of those which are technically unavoidable, with the exception of health, odourless and tastefully harmless components.

1.6

Those who produce food in an approved establishment containing preferential milk as well as other ingredients which have not been heat-treated or otherwise treated with equivalent effect must store these ingredients separately from preferential milk in order to: to avoid mutual contamination and to be able to process and process the ingredients in suitable rooms.

1.7

Special watertight waste containers made of continuous material for the intake of raw materials and products not intended for human consumption must be present. Where such waste products are discharged via piping, they must be constructed and installed in such a way that any risk of adverse effects on the other raw materials and products is excluded.

1.8

A room or cabinet for the storage of cleaning, disinfection and maintenance equipment and equipment or similar materials must be present.

1.9

Cleaning and disinfecting agents shall be used in such a way that they do not adversely affect the equipment and equipment as well as the raw materials and products within the meaning of this Regulation. After the application of these funds, work and equipment must be thoroughly rinsed with drinking water.

1.10

Suitable facilities for protection against beetles (insects, rodents, etc.) must be present.

2.

Additional requirements In milk production plants which obtain, treat and place preferential milk on the market, there must also be facilities for the cooling and cooling storage of the preferred milk. The equipment for the cooling storage must be equipped with temperature measuring devices.