Royal Decree 265/2008 Of 22 February, Which Establishes The List Frame Establishments Registered For Export Of Meat And Meat Products.

Original Language Title: Real Decreto 265/2008, de 22 de febrero, por el que se establece la lista marco de establecimientos registrados para la exportación de carne y productos cárnicos.

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As a result of the progressive elimination of trade barriers as a result of overcoming problems related to animal health in our country, has been possible to the expansion and development of Spanish exports of products of animal origin, who have attained great importance in recent years. This adds the advance of the Spanish agro-food industry which has significantly boosted exports both to the intra-Community market and third countries.

The export of fresh meat and products of animal origin to countries members of the European Union is not subject to compliance with various requirements, according to required in each case by the third destination, relative countries in particular areas of hygiene, animal health, traceability and animal welfare. Within this framework, should take into account that certain third countries require, for export to the same, specific and additional requirements that are applicable to intra-Community trade.

Chapter II of title II of law 8/2003, of April 24, Animal health, regulating controls for export of, among others, the products of animal origin, anticipating that these must be inspected prior to his departure from the national territory, and it has that in exports, inspections or health tests also may be initiated in production establishments authorized for that purpose by the General Administration of the State. On the other hand, law 14/1986, of 25 April, General health, in its article 38 promulgates are exclusive responsibility of the State the foreign health and relationships and international sanitary agreements and that all those engaged in monitoring and control of the possible health risks of import are activities of foreign health export and transit of goods and international passenger traffic. There is also collaboration between the competent ministries to facilitate inspection or control of external health activities are coordinated with those of others that may be related, in order to simplify and streamline the traffic.

The main purpose of this Royal Decree is: a) develop regulations law 8/2003 as set out in the fifth final provision of the Act to facilitate the actions of control of the requirements demanded by the different third countries to export to them, when they are specific, and additional to those that are applicable to intra-Community trade b) establish, in application of the principles of efficiency , efficiency, service to the citizen and agility in the administrative processing, the request for inclusion on the list involved, also, the application of the mandatory health authorization provided for in article 11.2 of the Royal Decree 218/1999, of 5 February, by which establish the sanitary conditions of production and commercialisation with third countries of fresh meat, meat products and other products of animal origin , for which the supporting documentation presented will take effect in both cases.

In the elaboration of this Royal Decree have been consulted the autonomous communities and the organizations representing the interests of the sectors concerned.

This Royal Decree is issued pursuant to the authorization contained in the provision final fifth of the law 8/2003, of April 24, animal health, and in article 38(4) of the Act 14/1986, of 25 April, General health and under cover of the provisions in article 149.1, rules 10th and 16th of the Constitution which is attributed to the State the exclusive competence concerning, respectively, foreign trade and foreign health.

In his virtue, a proposal of the Minister of agriculture, fisheries and food and the Minister of health and consumption, according to the Council of State, and after deliberation by the Council of Ministers at its meeting of February 22, 2008, I have: article 1. Object and scope of application.

This Royal Decree aims to establish a voluntary registration of an administrative nature, called «List frame of registered establishments», for the export of meat and meat products.

Article 2. Definitions.

1 a the effects of this Royal Decree shall apply the definitions referred to in: to) article 3 of the law 8/2003, of April 24, animal health.

(b) article 2 of Royal Decree 218/1999, of 5 February, laying down the health conditions for production and marketing with third countries of fresh meat, meat products and certain other products of animal origin.

(c) Annex I to Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004, which lays down specific rules on the hygiene of food of animal origin.

(d) Regulation (EC) No. 852/2004, of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs in regulation.

(e) Regulation (EC) No. 854/2004 of the European Parliament and of the Council of 29 April 2004, which lays down specific rules for the organisation of official controls of products of animal origin intended for human consumption.

f) Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002, by which establish the principles and requirements of food law, establishing the European food safety authority and fix procedures relating to food safety.

(g) Regulation (EC) No. 882/2004, of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with the legislation in the field of feed and food and the legislation on animal health and animal welfare.

(h) Regulation (EC) No. 2073 / 2005, of the Commission of 15 November 2005 on microbiological criteria applicable to foodstuffs.

2 also means as: to) competent authorities: the General direction of livestock and the Directorate-General of public health, within the scope of their respective powers.

(b) flow diagram: systematic representation of the sequence of phases or operations carried out in the production or preparation of a food product.

(c) critical limit: criterion that differentiates the acceptability or unacceptability of the process at a certain stage.

(d) system of self-control: set of actions, procedures, and controls that, in a way specific and scheduled, are performed in the company of the food sector to ensure that the food, from the health point of view, are safe for the consumer. Constitute the system of self-control, which must be documented, the general hygiene plans (PGH) and the Plan of analysis of dangers and points of critical Control (HACCP).

(e) General plans of hygiene (PGH): set of programs and basic preventive activities, to develop in all food businesses to achieve food security. They are intended to establish procedures on basic aspects of hygiene and certain activities of your company. All the PGH require specific plans. The PGH refer to: Control of drinking water.

Cleaning and disinfection.

Pest control: insect and rodent control.

Maintenance of facilities, equipment and supplies.

Traceability and divided.

Training of handlers.

Control of suppliers.

Elimination of waste and discharges.

Standardized program of hygiene Control (PNCH), or operating procedures standard of sanitation (POES).

(f) validation of the system of self-management: finding that self-control system elements are effective.

(g) verification of the HACCP system: application of methods, procedures, tests and other assessments, in addition to monitoring, to verify compliance with the HACCP plan.

Article 3. List frame of establishments registered for export.

1. establishing the administrative register called framework list of establishments registered for export, list, assigned and managed by the General Directorate for livestock, as laid down in article 1.

2. the list shall be constituted in a computerized database, which will be public and informational nature, without prejudice to the limits that legally appropriate for the protection of data of a personal nature, and will be accessible through the website of the Ministry of agriculture, fisheries and food.

3 the list shall include, at least, the following data: name of the establishment, full address, number of General Health Registry of food, according to Royal Decree 1712 / 1991, 29 November, meat and meat products referred to in the inclusion, independent control for the verification of compliance with the requirements provided for in annex I, and, where appropriate limitations with respect to products or third countries contained in the inclusion in the list.

4 proper procedures will be established so that the information contained in the framework list to communicate the General Health Registry of food and is accessible to all health authorities.

Article 4. Procedure and requirements.

1. for the inclusion of establishments in the list, the following requirements must be met:
to) be authorized by the competent bodies of the autonomous communities, in accordance with the provisions of the Royal Decree 1712 / 1991, 29 November, in Regulation (EC) No. 853/2004, the European Parliament and of the Council of 29 April 2004, and in Regulation (EC) No. 854/2004 of the European Parliament and of the Council of 29 April 2004.

b) evidence compliance with the conditions laid down in the 'tender conditions for the export of meat and meat products», in the terms listed in annex I through review of control carried out by independent bodies of control which comply with the provisions of annex II regarding your accreditation, requirements and procedures.

2. the establishments that meet the above requirements and wish to be included in the list will be requested to the General Directorate for livestock, records and offices referred to in article 38.4 of law 30/1992, of 26 November, legal regime of public administrations and common administrative procedure, by filling in the form the model of which appears as annex III to this standard available electronically for this purpose on the website of the Ministry. The form must be accompanied by supporting documentation of compliance with the required conditions, according to in the said Annex III.

3. with the request for inclusion in the list shall be presented simultaneously also the mandatory health authorization provided for in article 11.2 of the Royal Decree 218/1999, of 5 February. For this purpose, the Ministry of agriculture, fisheries and food, upon receipt of a request for inclusion will give immediate transfer of request to the Directorate-General of public health, for its resolution by this Department, in accordance with the specific rules applicable. The refusal of the sanitary authorization shall entail the non-inclusion in the list frame and will be communicated to the competent autonomous community in the official control of food.

4. the Directorate-General of livestock shall be the competent authority to resolve requests for inclusion in the list. The maximum period in which must enact and notify the resolution expresses shall be four months, and he will be since the application has had input in the register of the Ministry of agriculture, fisheries and food.

If you exceed this period without having notified express resolution, stakeholders can understand estimated its request for inclusion on the list.

Against decisions of such a direction, which will not exhausted administrative remedies, may be made in appeal before the Minister of agriculture, fisheries and food.

Article 5. Effects of the inclusion in the list.

1. the establishments in the list will be the only will be taken into account, in General, by the Ministry of agriculture, fisheries and food, in the negotiation of agreements for health and veterinary measures for the export of meat and meat products, with those third countries that require specific and additional requirements to those laid down for intra-Community , but not applied a system of direct inspection by their own authorities for the specific authorisation of each establishment.

2. the effects of the inclusion in the list may be limited to certain products or meat, or that the dispatch is intended to make to certain third countries taking into account the requirements of the third country in the veterinary and sanitary field.

3. the competent authorities may agree to the automatic inclusion in the list of those establishments that are authorized for export to certain third countries, according to the established regulations.

4. the inclusion on the list will produce effects for one year and must be renewed annually.

Article 6. Obligations of establishments.

Applicant or registered establishments must comply, without prejudice to other obligations laid down in the regulations in force, the following: a) communicating to the competent authorities any changes in its activity, facilities, administrative authorizations or any of the data contained in the request.

(b) allow the entrance to its facilities to inspectors and controllers designated for this purpose by the competent authorities, as well as access to the files relating to its trade with third countries and providing information that is considered necessary, for such drivers and inspectors working at all times in carrying out controls and inspections, which are carried out within the framework of the provisions of this Royal Decree.

(c) communicate to the competent authorities that relevant information relating to the rejection of goods by the health authorities of the third country recipient.

Article 7. Modification, suspension, renewal and low.

1. without prejudice to the sanctions that may be imposed to companies as a result of the Commission of offences classified according to current regulations, the inclusion of one establishment in the list may be amended, its effects be suspended temporarily, either settlements may cause low, when the corresponding specific causes are.

2 are specific causes for suspension of the effects of the inclusion on the list without prejudice to the provisions of the section first, as follows: to) the request of the holder, during the suspension the period requested, provided that it does not exceed the time that mediate until the following renewal in the list.

(b) when there are health reasons or any other phenomenon or cause which may constitute a serious risk to animal health or public health.

(c) when, after its inclusion on the list was the establishment included in a zone of protection or supervision, established pursuant to the regulations in force, in relation to illness that save epidemiological relationship with the product to be exported. The suspension will end when be declared extinguished the focus concerned or the establishment is excluded from the protection or surveillance zone.

(d) when, as a result of the controls and inspections referred to in the following article, or for any other reason, there is suspicion of the subsequent breach of any of the requirements.

(e) where there is suspicion that supporting documentation, or part thereof, on the basis which was granted authorisation, modification or renewal, was false or incorrect.

((f) when the permission of the establishment provided for in article 4.1. to) is suspended administrative or judicial. The suspension of the listing will end when proves that they have disappeared the specific causes which gave rise to such suspension.

3 causes of low of entries in the list are the following: to) the request of the proprietor.

(b) when there are health reasons or any other phenomenon or cause that it may constitute a serious risk to animal health or public health, and appropriate modification or suspension.

c) if the subsequent breach of any enforceable requirement for inclusion in the list.

d) if it is found that supporting documentation, or part of it, on the basis which was awarded inclusion in the list, modification or renewal, was false or incorrect.

(e) if he is prevented, it precludes or seriously hinders the realization of controls and inspections provided for in this Royal Decree.

(f) the expiry of the period laid down therein without having requested in time and form its renewal.

Downward of the inclusion in the list shall entail automatically the cancellation, and the corresponding exclusion of the registration of the establishment concerned.

4. the effects of entries in the list will be modified when if any change in any of the conditions laid down in the same, and not to proceed its suspension or revocation.

5. the procedure for the suspension, modification or low will start ex officio or at the request of the person concerned, and the deadline to enact and notify express resolution will be 90 days, from the date of the agreement of initiation if initiated ex officio, or on the initiated at the request of the person concerned, from the date on which the application became entry in the register of the Ministry of agriculture Fisheries and food. However, in the case of modifications concerning the owner of the establishment, the cited period shall be 30 days maximum.

6. companies included in the list must renew their registration annually by submitting a request in accordance with the model in annex III before the end of the effects of the inclusion, accompanied by a report of control carried out by the independent body control to the effect, that gets revealed that the company continues to meet the requirements that gave rise to their registration. Such a request, accompanied by the report, will be presented before the 12 months following the date of initial list inclusion or your last renewal, in accordance with the procedure laid down in article 4(2). The deadline for resolving and notify the interested party resolution, will be two months from the entry of the application in the register of the Ministry of agriculture, fisheries and food.
7. for the purposes of subsequent renovations of the inclusion on the list, as set forth above, and in case that point subsequent to the inclusion of one or more establishments in the list, modify any of the requirements provided for in annex I of this Royal Decree, the control reports from the modification they should be made expressly to comply with the new requirements that had been established.

8. the Directorate-General of livestock shall be the competent body to resolve on modifications, suspensions, renewals, or low, and against decisions of such a direction, which will not exhausted administrative remedies, may be made in appeal before the Minister of agriculture, fisheries and food.

Article 8. Controls and inspections.

1. independent control organisms verified by control with minimum annually visit, that establishments meet the requirements of this Royal Decree, and issue the corresponding valid report to the inclusion or renewal of the inclusion in the list.

2. for the purposes of the actions carried out by the independent control bodies, the competent authorities shall establish the necessary guidelines that ensure the homogeneous application of the controls and inspections.

3. the competent authorities may perform checks administrative and field deemed necessary to check compliance with the conditions laid down in this Decree. Controls may affect both the actions of the independent control bodies and registered establishments, in order to check compliance with and maintenance of the requirements.

Control and registered establishments independent organisms responsible for shall provide to the personnel designated by the competent authorities the help and collaboration necessary for the fulfilment of its functions.

4 independent control bodies must communicate their accreditation or provisional authorization and the changes that occur to the competent autonomous community in the official control of food.

Article 9. Offences and penalties.

In the case of breach of the provisions of this Royal Decree, shall apply the regime of offences and penalties established in law 8/2003, 24 April, animal health, and the law 14/1986 of 25 April, general health, without prejudice to possible responsibilities civil, criminal or other who could attend.

Sole additional provision. Human and material resources.

The creation and operation of the list does not increase public spending and will be dealt with the personal media and materials in the Ministry of agriculture, fisheries and food.

First transitional provision. Establishments approved for export to certain third countries at the time of the entry into force of this Royal Decree.

The settlements that, at the time of the entry into force of this Royal Decree, are authorized for export of meat and meat products to third countries that require this specific and additional requirements to those laid down for intra-Community trade in such goods, they may request its inclusion in the framework of registered establishments for export. For them, this list shall include data referred to in article 3(3).

Unless previously if any of the assumptions of modification, suspension, or termination provided for in article 7, the maximum duration of the inscription on the list of the establishments referred to in the preceding paragraph shall be 12 months from the entry into force of this Royal Decree, after which shall be extinguished unless previously requested its renewal in which case the request for renewal must present the documentation accrediting compliance with the requirements for inclusion in the list.

Second transitional provision. Independent control bodies.

1. independent control organisms which had applied for accreditation may be provisionally authorised by decision of the General Directorate of livestock, in accordance with the procedure established in conjunction with the Ministry of health and consumption, for a maximum period of up to two years from the notification of such provisional authorization, meanwhile obtained the accreditation , upon request and presentation of the documentation provided for in annex II.

2. the maximum period to resolve and to notify provisional authorization is 4 months.

3 provisional authorization is limited as to its validity and effectiveness for the purposes provided in this Royal Decree.

4. the independent control bodies shall keep for your reference by the competent authorities, for a period of five years, records, documentation and data on checks carried out and issued reports.

First final provision. Skill-related title.

This Royal Decree is issued under the aegis of the provisions in article 149.1, rules 10th and 16th of the Constitution, which is attributed to the State the exclusive competence concerning, respectively, foreign trade and foreign health.

Second final provision. Modification of Royal Decree 218/1999, of 5 February, laying down the health conditions of production and commercialisation with third countries of fresh meat, meat products and other products of animal origin.

To the third paragraph of article 11 of the Royal Decree 218/1999, of 5 February, by which establish the sanitary conditions of production and commercialisation with third countries of fresh meat, meat products and other products of animal origin, the following subparagraph is added: "for these purposes, the reports by independent agencies of control for the inclusion of establishments in the list frame establishments registered for export «, established by Royal Decree 265/2008, on February 22, will be made available on DG above, which will take them into account for the granting of the authorization provided for in this article.»

Third final provision. Faculty of regulatory development.

It empowers the Ministers of agriculture, fisheries and food, and of health, so that, in the field of their respective competencies, they handed down the provisions necessary for the development and the implementation of the provisions of this Royal Decree.

In addition, it empowers these ministries so modified, jointly and through ministerial order, the annexes of this Royal Decree.

Fourth final provision. Entry into force.

This Royal Decree shall enter into force within the period of six months from the day following its publication in the «Official Gazette».

Given in Madrid, February 22, 2008.

JUAN CARLOS R.

The first Vice-President of the Government and Minister of the Presidency, MARIA TERESA FERNÁNDEZ DE LA VEGA SANZ annex I requirements settlements annex I to statement of health and hygiene conditions to be fulfilled settlements of meat and meat products for export to third countries all HACCP establishments must develop and implement a HACCP plan in writing covering all products handled by that establishment. The HACCP plan should include the following points: - product description - flowchart - hazard analysis - critical control (PCC) - establishment of critical limits - point procedure of control or surveillance - corrective actions - record keeping - procedures of verification and reassessment A. relative to the description of the product the HACCP should include: • the name of the settlement and of the product • the ingredients and the raw materials used • the type of container used • the temperature that must be distributed and sold the product • the way of preparing the product for consumption • use or intended consumers of the finished product B. relative to the flow diagram must be provided a diagram which describe the steps in each process and the flow of products from the establishment (flowchart).

C. relating to the analysis of hazards 1. All settlements must have completed a hazard analysis to determine those dangers for the safety of foods with a reasonable probability of occurring during the production process and identify the preventive measures that the establishment can be applied to control those hazards.

2. the hazard analysis will consist of: • identification and listing of all steps of the process where it can be important dangers • identification of preventive measures to control the identified danger D. relative to points of Control critic (PCC) the HACCP system should be established and documented critical Control points. To identify the PCC will be used the tool called 'Decision tree', including all the hazards identified in the analysis of dangers, while other approaches or systems may be used.

E concerning the establishment of critical limits 1. They must be established and documented the critical limits for each CCP and determine its validity.

2. the critical limits must come from appropriate sources (legal requirements, scientific literature, experimental studies, consultation of experts). Critical limits more stringent than the regulations but never less strict can be drawn.
3. the establishment must have on file documentation substantiating the critical limits.

F relating to procedures for the control or surveillance 1. You must have established a surveillance system for each CCP. It is the measurement or programmed observation of a PCC in relation to critical limits. Using the control or monitoring procedures you should be able to detect loss of control in the PCC.

2. the control processes must be continuous or frequently a sufficient control to ensure that the danger is under control.

Procedures must have developed 3 to register the control data in a systematic way.

4 must be designated responsible for monitoring 5 employees. They must be designated employees responsible for reviewing the logs of control 6. Procedures must have established to use the results of control and thus adjust the process and maintain control.

G on the corrective measures 1. They should be established and documented specific corrective measures for each CCP.

2 corrective measures should be addressed to: • identify and eliminate the cause of the deviation • restore control to the PCC after the measure corrective • establish measures to prevent that deviation is repeated • avoid entering the market products that are harmful to health or are adulterated otherwise as a result of a deviation 3. Corrective measures registration procedures must be established.

4 must have procedures to review the records of corrective measures.

H. concerning the maintenance of records 1. The accommodation shall have a system of record that documents the PCC control. Records will contain the actual values and the observations made during the control.

HACCP recordkeeping 2 must be established. Each PCC relationship with their corresponding records, will be available and shall be identified to employees of control responsible for record the data in the registers and shall ensure that they comply with its role.

3. the records must contain at least the following information: • title and date of registration • identification of the critical limits or criteria • product • a place for the signature of the responsible • a place for the signature of the reviewer • an orderly fashion of annotation of the required data 4. Each entry in a register maintained under the HACCP plan shall occur at the time the specific fact from occurring and indicate the date and the time registered, and must bear the signature or initials of the employee of the establishment which makes the entrance.

5. documents and records shall be kept for an appropriate period: • products without expiration date: will be retained for at least a year for refrigerated products and two years for frozen products • products with expiration or preferred consumption date: will be retained at least until six months after that date.

6. the use of records maintained computer is acceptable provided that apply the controls necessary to ensure the integrity of electronic data and signatures.

I on the procedures of verification, validation and reassessment 1. The accommodation shall have verification procedures to ensure that each of the PCC and critical limits are properly controlled.

2. the accommodation shall have procedures to validate that the HACCP plan and in general all the self-control system works properly.

3. to check that the system works correctly, the establishment will perform tests, where appropriate, with the microbiological criteria product and hygiene of established legal process.

4. the verification and validation a person responsible for monitoring and corrective measures must be it.

5. the accommodation shall have procedures to reassess the self-checking system (including the PGH) form regular or always to be introduced significant changes in staff, equipment, structure, product, process, or packaging. The establishment reassess the adequacy of the system at least every year and always that there is any significant change.

J concerning the knowledge and commitment of the senior management of the establishment 1. The autocontrol system will require the knowledge and commitment of the senior management of the establishment. This means that the establishment accepts and applies the system of self-control 2. The HACCP plan shall be signed and dated: • with the initial acceptance • any modification or significant change • at least once a year, to its reassessment cleaning and disinfection A. relative to the Plan of cleaning and disinfection/documentation 1. Forming part of the General plans of hygiene or self-control of the establishment system prerequisites you must have a properly documented cleanup Plan that ensures that the facilities, equipment and utensils are kept clean at all times.

It should be noted that the Plan of cleaning and disinfection, in fact, is part of a broader prerequisite called program standard of hygiene Control (see program standard of hygiene Control).

2 should specify surfaces, equipment and utensils that have been cleaned, method and frequency of cleaning and those responsible for it.

Also in the cleaning and disinfection procedures, it is very important to keep in mind those areas where expected condensation may form. There are certain situations in which establishments expect condensation as a result of certain operations. It is the responsibility of establishments to control those condensation that can contaminate the product and create unhealthy conditions (e.g. condensation of the ceiling of the refrigerator that leaks on the channels). The measures must be documented to ensure that condensation does not reach to contaminate the product or create unsanitary conditions. Most often will be facilities to handle such cleaning and sanitizing, daily or when condensation is necessary (s) area (s) where it is expected that condensation may form.

3. it shall document sheets of cleaning and disinfection products used. Manufacturers of detergents and disinfectants for use in the food industry must be entered in the General Health Registry of food. On the other hand, the products used in cleaning and disinfecting are considered biocidal products as defined in the Royal Decree 1054 / 2002, of 11 October, which regulates the evaluation process for the registration, authorisation and marketing of biocides, can only be used if you are authorized and registered in the official register of biocidal products of the direction General of public health of the Ministry of health and consumption.

4 cleaning products should be used according to the manufacturer's instructions, so that wouldn't leave any residue or affect the equipment, materials, raw materials and products. After use will be a full rinse with potable water, unless the instructions for use make unnecessary this rinse.

B. relative to the State of cleaning the premises intended for foodstuffs shall be kept clean.

C. relative to the room cleaning products cleaning 1. Products and utensils cleaning and disinfection must be stored not in areas where food is handled. Cleaning products should be stored in tightly closed containers and cabinets or sites that can be closed with key. All cleaning products must bear the relevant label and if you have been transferred to another vessel that is not the original must be at all times adequately identified.

2 will be available, if necessary, of appropriate facilities for the cleaning, disinfecting and storage of equipment and work utensils. These facilities must be constructed of corrosion resistant materials, be easy to clean and have one adequate supply of hot and cold water.

3. the room for cleaning supplies and equipment will be properly separated from other units of production or storage of food.



PROGRAM STANDARD OF HYGIENE (PNCH) CONTROL 1. The accommodation shall have a standard program of Control of hygiene (also known by procedures operating standard of sanitation (POES) consisting of preoperative procedures and operating procedures.

2. the program will be signed and dated by the person responsible for the establishment or someone with sufficient authority thereof.

3 preoperative procedures described those routine procedures of hygiene monitoring to be carried out before labor day, will be identified as such and will be referred, as a minimum, to clean surfaces that come into contact with food, the facilities, the equipment and utensils.

4. the operating procedures should describe daily hygiene control procedures, which are performed during operations, to prevent contamination of the product. Established procedures should give as a result a hygienic environment to prepare, store or manipulate all meat food products. Procedures established during the operations may include, where appropriate:
• Cleaning, hygiene and disinfecting of equipment and utensils during production, as required, in the pauses between shifts and cleaning inside the turn.

• Hygiene of employees: personal hygiene, cleaning of the outer garments and gloves, cover the hair, hand washing, health, etc.

5. it is required that the establishment daily check the implementation of the hygiene procedures referred to in the programme (preoperative and operative). The evaluation of the effectiveness of the procedures can be done using one or more of the following methods: • organoleptic or sensory, (e.g., sight, touch, smell) • chemical • microbiological 6. In order to assess the production process hygiene samples will be taken and analysed areas and team or own foodstuffs in such checks will not be required to conform to a daily frequency. In the process of sampling of work areas or equipment be used as reference standard ISO 18593 method, although tests and other procedures may be used if they provide equivalent guarantees and are validated.

7 when deviations from the sanitary procedures established within the standard program of hygiene Control occur, the establishment must take corrective measures to prevent contamination of the product. Instructions should be given to employees and the heads of management on the documentation of the corrective measures.

8. each facility shall maintain daily records sufficient to document the implementation and control of the program and corrective measures taken. The establishment's employees, specified in the program as being responsible for the implementation and control of the procedures prescribed therein, must authenticate records with his initials and the date. Records shall be kept at least one year.



WATER supply K. relative to the control of drinking water Plan / documentation 1. As part of the prerequisites of the self-control of the establishment system there must be a plan of control of drinking water adequately documented, which ensures that water used in the settlement does not affect the wholesomeness of the foods.

2 there will be a general of the network distribution of potable hot and cold of the establishment in which entries and rush of water, be indicated and exits or water points, and where they have them, also indicate deposits, water treatment equipment, or any other characteristic that can affect the wholesomeness of the water. At the level the various points of water intake will be identified by assigning them a correlative.

3. in the case of having intermediate deposits, you will have a plan of maintenance and cleaning of the same.

4. the settlement should be an analytical control of water (self-control). In the Act of sampling and the consequent control of potabilidades analytical result is other ID of the assigned sampling point previously.

5. the analytical control will take place according to the parameters and the frequency established in Royal Decree 140/2003 of 7 February, establishing the health criteria of the quality of water for human consumption.

6. the establishments must bear a microbiological control of ice, which may come into contact or is used as an ingredient of the product, with the periodicity required to ensure its potability.

L relative to the water/ice/steam: 1. you need to have a supply and sufficient water pressure hot and cold.

2 tanks, pipes, etc., used in the collection and storage of drinking water will remain properly seal to prevent contamination and prevent the entrance of vectors.

3. when the supply of drinking water is own (well, spring, River, sea current) they will exist and will remain properly authorized filtration and purification equipment.

4 when using non-potable water, e.g. for fire prevention, the production of steam, refrigeration, and other similar uses, must be circular a properly signposted independent pipeline. Non-potable water shall not establish any connection to the drinking water distribution network nor will there be any possibility of reflux into this.

5. the ice that will be in contact with food must be with drinking water. To be developed, handled and stored under conditions that protect it from contamination.

6. the establishments must bear a microbiological control of ice, which may come into contact or is used as an ingredient of the product, with the periodicity required to ensure its potability.

7. the recycled water shall not represent risks of contamination. You may not reuse water for purposes of manufacture, processing, preservation or marketing of products or substances intended for human consumption. Permitted reuse water for use in processes and cleaning according to the conditions laid down in the Royal Decree 1620 / 2007, of December 7, which establishes the legal regime of the reuse of wastewater.

8. the steam used in contact with foodstuffs shall not contain any substance that presents a health hazard or can contaminate the product.



DISCHARGES and withdrawal waste M. relative to the Plan of disposal of waste and discharges/documentation 1. As part of the prerequisites of the self-control of the establishment system there must be a plan of disposal of waste and discharges, in order to prevent these from becoming a source of contamination of food products. This plan shall take into account: • solid waste • wastewater • animal by-products not intended for human consumption 2. The plan will take into account that the target, management and treatment of animal by-products not intended for human consumption shall be as set out in Regulation (EC) No 1774 / 2002 of the European Parliament and of the Council of 3 October 2002 establishing health rules for animal by-products not intended for human consumption. Removal and transportation will be done through legally authorized and registered, companies that will justify the accomplishment of the service requested by delivery of the corresponding certificate.

3 there will be a general chart of the network for the disposal of sewage from the establishment.

N. relative to the sewage waste water disposal networks must be sufficient to meet the intended objectives and be designed and constructed so as to avoid all risk of contamination. When drainage channels are fully or partially open, they must be designed in such a way to ensure that residues will not an area contaminated to a clean, and in particular, to an area in which food products that may pose a high risk to the final consumer are handled.

Or relating to waste and by-products 1. Waste of foodstuffs, non-edible by-products and not biological waste materials, must be removed hygienically as quickly as possible from the rooms in which are deposited food to avoid their accumulation.

2. the animal by-products not intended for human consumption as defined in Regulation (EC) No 1774 / 2002 of the European Parliament and of the Council of 3 October 2002, should be kept separate and identifiable and should remain so during collection and transport operations.

P concerning the facilities and equipment of waste 1. Installation for waste will be removed from the areas of operation with products and storage of ingredients and packaging.

2 waste, non-edible by-products and other waste, must be deposited in containers fitted with closing, watertight and identified. Such containers must have some characteristics and appropriate construction materials, be in good condition and be easy to clean and, where necessary, of easy disinfection; When meat not intended for human consumption are evacuated by ducts, these must be constructed and installed so as to prevent any risk of contamination of fresh meat.

3. those computers that are intended to contain seizures, wastes and by-products will be used exclusively for this purpose and will be perfectly identified.

4 in the event of a system of casting for the utilization of fats is available, this will be provided with a fixed deposit, shall be of impermeable material, will allow the completely empty on a daily basis and will be located in an area properly paved and drained.



CONTROL of pests Q. relative to the control of pests/documentation 1 Plan. As part of the prerequisites of the self-control of the establishment system there must be a Plan of control and fight against insects and any other pests. The Plan should include: • preventive measures to prevent the access of rodents (proper maintenance facilities, mesh windows, insectocutores, traps, ultrasound, etc.)

• If necessary, the application of chemical insecticides and rodenticides measures
2. If the treatment of Pest Control is carried out by external companies they can be authorized. You must know the registration number of the external firm, the number of meat of applicator of the personnel responsible for performing treatments and archive certificates of treatments carried out successfully completed (status, performance, products...).

3. If internal staff of the company treated him also it must be in possession of the appropriate authorizations (meat of applicator).

4. you will have information and datasheets of the chemical products used: authorizations, active ingredient, presentation, application method, abolition, toxicity.

Pesticides in the food industry must be made by industries and establishments that are registered in the registration of food. On the other hand, the biocidal products as defined in the Royal Decree 1054 / 2002 of 11 October, must be authorized and registered in the official register of biocidal products of the direction General of public health of the Ministry of health and consumption.

5 there will be a map with the location of the bait rodenticides, which will be numbered.

6 there will be attraction of insect traps in sufficient numbers and in proper conditions. You must be with a drawing that shows the location and traps of attraction of insects in different parts of the establishment to be numbered.

7. where necessary, should be documented the Maintenance Plan for insect traps. In this Plan, you must see when replacing the UV lamps to ensure its effectiveness.

R on the application/location insectocutores / storage of products 1. Ultraviolet lamps, will be settled exclusively in the interior of buildings, and will not be externally through doors or access to communication. They placed preferably in places having less lighting to increase their effectiveness, and avoid installation in places where there is potential risk of fall of insects on foodstuffs.

2. the insecticide and Rodenticide baits, tablets and powder do not apply in areas with presence of foods or products that contact food. Its application is restricted to places such as pipes, hollow of lifts and similar premises.

3 where contact insecticides are used in areas of food processing, will monitor these are protected or have been removed, and subsequent to the application of insecticide ceilings, walls, floors, machinery and tools exposed to insecticide to eliminate waste in the same wash. Do not use insecticides from acting in the areas of processing of food products, with the exception of inside pictures electrical, light switches, motors, etc. protections and always does not cause contamination of food products.

4 monitor that they will not exceed the maximum doses recommended for insecticides. The use of insecticides in the machinery, boilers, changing room is carried out so as to prevent the transfer of those products to clothes, tools of work, etc., which may subsequently contact with raw materials and/or products. To use them in the outer perimeter of the establishment precautions shall be taken to prevent its possible vaporization inside the same openings, ducts, pipes ventilation, etc.

5. the insecticide and Rodenticide bait, pills, powder, etc. will be clearly identifiable (using colors or other proper procedures).

6. the storage of pesticides and chemicals used for pest control will be closed and separate places to the effect, they must bear the relevant label and stored in separate, tightly closed containers under lock and key.



MAINTENANCE of facilities/calibration and verification of equipment S. relative to the Maintenance Plan / Department of maintenance 1. As part of the prerequisites of the self-control of the establishment system there must be a plan for maintenance of equipment and facilities in order to ensure that equipment and facilities are maintained in a good condition and avoid contamination.

2. the Plan should include preventive maintenance of facilities and equipment which may create a problem of food security by poor maintenance.

3 hazardous substances used in maintenance work shall bear the relevant label and will be stored in separate, tightly closed containers.

4 maintenance personnel working in a food handling area shall maintain a high level of cleanliness and wear suitable, clean and, where necessary, protective clothing. In addition the dress of maintenance personnel must have some distinction that differentiates them from the rest of the staff.

T. concerning the State of maintenance and conservation premises intended for foodstuffs must be in a good state of maintenance. The State of conservation and maintenance of articles, facilities and equipment should minimize the risk of contamination and shall allow that they cleaned perfectly, and if necessary, to be disinfected.

U relative to the calibration and verification 1 Plan. The accommodation shall have a calibration Plan for the measuring equipment (scales, thermometers, metal detector...) that includes a minimum periodic patterns calibration and verification of the rest of the teams using these patterns.

2. in the procedures for verifying the scope of verification, the method to be followed, the acceptance criteria and actions should be documented when the results are not satisfactory 3. The measuring equipment and the patterns are calibrated or verified as set by the program and certificates of calibration and verification records are kept as appropriate.



CONTROL OF SUPPLIERS 1. As part of the prerequisites of the self-control of the establishment system there must be a plan of control of suppliers, ensuring that raw materials, ingredients and packaging material not originating in finished products to human health risks.

2. the plan of control of suppliers should be recorded in writing, which is what they will request providers (specifications) and the method of control of them. The minimum condition which should be required for all suppliers is that they have number of general registration of food, provided that this condition is a legal requirement.

3. the establishments will have a list of approved suppliers, stating the number of them all when this requirement is a legal requirement.



Concerning the Plan for traceability traceability V. / documentation 1. As part of the prerequisites of the self-control of the establishment system there must be a plan of control of traceability.

With traceability plan should be establish correspondence between the origin of food, processing and distribution. A follow-up from raw materials, their incorporation into processed products, processed, can specifically be made location and destination; This track in the opposite direction is also possible.

2. in the traceability Plan shall take into account: • identification and definition of lot • traceability of materials and articles intended to come into contact with food • localization procedure, immobilisation and removal of products • traceability back • traceability process • traceability forward or internal 3. The information relevant for the purposes of traceability, depending on each traceability Plan, must register their objective will be fulfilled. This will define a set of records and information management that can be shared easily with other interested parties, and to be put at the disposal of the competent authorities if they so request it.

W relative Loteado 1. To apply any traceability system, each company must group somehow the whole unit which produces, manufactures, packed or broadly, driving. The company should clearly define what it considers a lot and explain clearly how identified them 2. The batch must identify separately, batches of production, manipulated, manufactured or packaged under the same circumstances and are susceptible to the same risks, and will relate finished products, with internal information from the HACCP system and the quality control of these products.

3. only foodstuffs if accompanied by an indication identifying the lot to which they belong such products may be marketed.

X relating to the traceability of materials and articles intended to come into contact with food 1. The traceability of materials and articles must be guaranteed at all stages to facilitate control, the withdrawal of defective products, consumer information and the attribution of responsibilities.
2 taking duly into account the technological feasibility, the establishments will practice systems and procedures that allow the identification of the companies that have supplied the materials or objects (and where appropriate, substances or products which have been used in its manufacture) as well as their relationship with the operations or processes that they have followed within the company , and with the final products that come out of it.

. Relative to the localization procedure, detention and removal of the product must be a documented procedure by which to identify and remove foods that may pose a risk to the health of consumers, who have been produced, processed and distributed by a company from the market: • settlements must be informed of the risks that their products might pose. To this end, recorded and studied those claims that the existence of a risk could be and, where appropriate, carried out tests of sampling of the marketed products or shall provide other appropriate systems • if an incident occurs or if an establishment considers or has reason to believe that any food which it has imported, produced, processed, manufactured or distributed does not meet the food safety requirements , it has the specific obligation to consider the following actions, sometimes at the same time: ✓ understand the nature of the incident.

✓ Locate the product concerned.

✓ Proceed immediately to their withdrawal from the market.

✓ If the product has reached consumers, adopt, without request of the competent organs, adequate measures to avoid risks, including, reporting by consumers, in their case, the publication of special warnings, remove products from the market or recall them consumers.

✓ Inform the competent authorities. Except that these foods are subject to the immediate control, in which case not is up to the obligation to inform competent authorities ✓ also informed of the measures taken, if necessary, to prevent risks to the final consumer.

✓ Inform other economic operators if necessary.

✓ Perform post incident report and conclusions.

Z backwards traceability concerning settlements must be able to identify any person or company that provided them a food, a food-producing animal or any substance intended to be incorporated into a food or likely to be so.

AA relating to traceability of process 1. Establishments must be able to relate products have been received in the company, operations, or processes that they have followed, within the same and the final products that come out of it.

2. be registered and will handle the information related to the processes carried out, in addition to all that derived from the system of autocontrol (HACCP) and the food safety legislation.

BB. Concerning the traceability forward 1. Establishments must be able to identify any person or company that provided a food, a food-producing animal or any substance intended to be incorporated into a food or likely to be so.

2 you must get to know what lot or group of lots have been sold and to which customers have been distributed.



CC STAFF. Relative to 1 food handlers. Handlers must know and comply with instructions of work established by the company to ensure the safety and wholesomeness of foodstuffs. They must maintain a high degree of personal cleanliness.

2 manage and limit staff access to the facilities.

3 working on and handling meat or meat products shall be prohibited from persons which might contaminate them.

4 staff working in premises or areas where are handled or transported meat or meat products without packing should be a clothing or other protective clothing clean, color clear and user's exclusive use cubrecabeza and suitable footwear. Beard, where necessary, should be covered.

5. handlers must be covered in the cuts and wounds with appropriate waterproof bandages.

6. handlers should be washed your hands with SOAP and hot water or appropriate disinfectants, as many times as required in the work, always prior to joining, after its absence or performing activities beyond its specific purpose.

7. during the exercise of the activity, the handlers may not: • smoking • chewing gum • eating in the workplace • sneeze or cough on foods • perform any other activity that may be cause of contamination of food • conduct put personal effects that come into direct contact with food (rings, bracelets, watches or other objects) 8. People who are carriers of a disease that can be transmitted through food products, or are suffering, for example, of infected wounds, skin infections, sores or diarrhoea, shall not be authorised to handle food products or to enter any food handling areas where there is risk of direct or indirect contamination. Any person who is present in such circumstances, which is employed in a company in the food sector and that may be in contact with foodstuffs must immediately in knowledge of the establishment the symptoms or the disease being treated and if possible, also their causes.

9. the staff of the dirty area (live animals, seizures, etc.) should be a dress with some distinction that differentiates them from the rest of the personal Manipulator.

10. the staff of the dirty area (live animals, seizures, etc.) not to manipulate products in the clean zone during the workday.

11. at the entrance to the area of manipulation from the locker room, services and other areas, will be used adequate cleaning and disinfection of footwear systems existing for that purpose, unless the establishment has another system of equivalent effectiveness to avoid that shoe acts as a vehicle of contamination of products that are produced.

12 visitors to the elaboration and food handling areas must wear protective clothing and comply as appropriate the hygiene rules laid down in this section.

DD. relative to training in food hygiene b.1) training of handlers 1 Plan. As part of the prerequisites of the self-control of the establishment system there must be a plan of formation of manipulators who guarantees supervision and instruction or training of handlers of foodstuffs in issues of food hygiene, in accordance with their work.

2 training food handlers receive must be able to demonstrate, if food companies offer it directly or if they do so through approved entities.

• Responsible for companies in the food sector which form directly to their workers must have documentation showing the types of programs provided to handlers, the frequency with which performs them, and monitoring the practices of handling • if training is delivered by authorized entities, authorized institutions credited taking advantage of training received by food handlers during the training courses in food hygiene by issuing certificate of training to b.2 food handlers) HACCP establishments responsible for training will ensure that those who are in charge of the development and maintenance of the HACCP procedure or the implementation of the relevant guidelines, have received adequate training with regard to the application of the HACCP principles.



ANALYTICAL CONTROL of product establishments, as part of your HACCP system, be carried out, where appropriate, sampling and analysis of its products, and the implementation of corrective action to ensure and verify that in general the requirements of food law and specifically the microbiological food safety and process hygiene criteria collected in Regulation (EC) No. 2073 / 2005 , from the Commission of 15 November 2005.

A relative to the taking of samples and analytical methods: 1. sampling and analysis methods shall be those laid down by community or national legislation. In the absence of these, methods which are scientifically validated in accordance with norms or internationally recognised protocols will be used.

2. in relation to the microbiological controls, apply analytical methods and plans and methods of sampling referred to in annex I to Regulation (EC) No. 2073 / 2005 from the Commission of 15 November 2005 taking into account the following considerations: • in the absence of more specific rules on the collection of samples and the preparation of these for testing the relevant ISO standards and the Codex Alimentarius guidelines will be used as reference methods
• The number of units of sample of sampling plans may be reduced if the establishment could be demonstrated, through historical documentation, that has effective procedures based on the principles of HACCP this exception shall not apply when the objective of the test is to specifically assess the acceptability of certain batch of foodstuffs or a process • establishments may use other sampling and testing procedures if they can prove , to the satisfaction of the competent authorities, that such procedures provide at least equivalent guarantees. Such procedures may include the use of alternative sampling locations and trend analysis • shall be permitted the use of alternative analytical methods when the methods are validated with respect to the reference method and if a method is registered, certified by third parties in accordance with the standard protocol in / ISO 16140 or other similar protocols internationally accepted • should the establishment wish to use analytical methods other than the validated and certificates such as has been described in the previous paragraph, the methods must be validated in accordance with internationally accepted protocols and their use must be authorized by the competent authority 3. Establishments must decide for themselves, as part of their procedures based on HACCP principles and other procedures of control of hygiene, appropriate sampling frequencies: • the establishments shall take this decision in the context of their procedures based on HACCP principles and good hygiene practices, taking into account the mode of use of foodstuff • sampling frequency may be adjusted to the nature and dimensions settlement, whenever the safety of foodstuffs is not at risk • in cases where the legislation provides specific frequencies, sampling frequency will be, at a minimum, expected in the same relative B. unsatisfactory outcomes 1. Settlements will analyse trends in the results of the tests. When they see a trend towards unsatisfactory results, they shall without delay take unnecessary measures to rectify the situation in order to avoid the repetition of the microbiological risks 2. When the results of the tests are unsatisfactory, according to the criteria of food security, laid down in Regulation (EC) No. 2073 / 2005, of the Commission of 15 November 2005 the establishments shall take measures listed below: • withdrawal or recovery from the product or batch of foodstuffs, in accordance with the procedure defined by the company for this purpose • the marketed products that are not yet at the level of trade retailer and which do not meet the criteria of security food may be subjected to a further transformation by a process that will eliminate the risk in question. The establishment may use the batch for purposes other than those provided for originally, always that this use does not pose a risk to public health or animal health, and the use it has been decided within the procedures based on the HACCP principles and good hygiene practices and is authorized by the competent authority • other corrective actions defined in their procedures based on HACCP principles • other necessary measures to protect the health of the consumers • measures to find the cause of the unsatisfactory results, in order to avoid the repetition of the unacceptable microbiological contamination. These measures may include amendments to the principles of HACCP-based procedures or other measures of control of the hygiene of foodstuffs in force C. concerning studies of life when it is necessary, the establishments responsible for the manufacture of the product be carried out studies to investigate compliance with the criteria throughout the lifetime : • Studies will consist of the following: ✓ specifications of physicochemical characteristics of the product, such as pH, aw, content of salt, preservative concentration and type of packaging system, taking into account the conditions of storage and transformation, the possibilities of pollution and the planned service life; and ✓ consultation of the scientific literature and research data available about the aspects that characterize the growth and survival of microorganisms in question.

• When necessary, based on the studies mentioned above, the food business operator will perform complementary studies, among which the following can be included: ✓ elaboration of mathematical models of prognosis established for the food in question, using critical growth factors or survival apply to micro-organisms in question present in the product;

✓ Tests to investigate the capacity that the microorganism in question, properly inoculated, to grow or survive in the product under different reasonably foreseeable storage conditions;

✓ Studies to evaluate the growth or survival of the organisms in question that may be present in the product during its useful life under reasonably foreseeable conditions of distribution, storage and use.

• The above mentioned studies shall take into account the variability inherent to the product, micro-organisms in question and the conditions of transformation and storage environment and external infrastructures concerning the General conditions 1. The establishment will be secluded enough from other industries susceptible to produce pollution.

2. the outer conditions of the establishment will allow proper food hygiene practices, including protection against contamination and control of pests. The outer perimeter and the rest of the facilities in the industry, will be kept in hygienic conditions avoiding the improper storage of used machinery, packaging, waste, waste, or any other circumstances liable to cause pollution, such as sandy areas, mudslides, etc.

3. the outer perimeter of the buildings and roads between them, will be properly paved and provided sufficient drainage.

4. the foreign points of light (streetlamps, lamps of high intensity, etc.) will be removed from walls and façades of the buildings where the different production units to avoid attracting insects to these areas.

5. the docks of loading and unloading of goods will be constructed to allow easy cleaning and will have appropriate protection devices against possible environmental contamination (dust, rain), or input of vectors, through curtains of air bellows, etc. They must also have devices to save the possible gap between its surface and the levels of load of the vehicle.

6 adjustment of closing of the doors to the outside, mechanisms, openings, etc., to different areas of the establishment, will allow to maintain suitable conditions for leaks.

7 there will be a place and adequate facilities for cleaning and disinfecting means of transport for meat and meat products.

• Except for cold stores that only receive and store, for his expedition, fresh meat or meat products hygienic packaging • however, these sites and these facilities shall not be required if the means of transport cleaned and disinfected in licensed facilities, infrastructures and facilities Interior us relative to design / distribution/flow of product 1. The design and the structure of different parts of the production unit saved a predetermined order of preparation of product from the reception to the expedition, avoiding unnecessary among the various operations kicks and crosses.

The structure and distribution of the various buildings that make up the production unit of the establishment will allow the development and management of products in hygienic conditions without being in contact with the outside.

2. There is no any point in the production chain where the possibility of contamination of foodstuffs with confiscated products, by-products, waste, etc.

3. shall keep adequate clearance between the different rooms and operations where the absence of it involves a risk of contamination of the product.

FF. General structures regarding the facilities will allow proper food hygiene practices: • maintenance, cleaning and/or disinfection suitable • Pest Control • avoid or minimize pollution • air-borne allow work space sufficient for the hygienic performance of all operations • avoid the accumulation of dirt • avoid contact with toxic materials • avoid deposit of particles in food products • avoid formation of condensation or undesirable mould on surfaces b.1) soils and walls 1. The soil will be of impermeable materials, easy to clean and disinfect, waterproof, rotproof and arranged in such a way that it facilitate the exit of the water.

2. the design and construction of soil structure has sufficient inclination so that the drain to sinks is correct.

3. However there is no requirement of the water towards drains: • in freezing Chambers
• In areas and corridors through which meat is transported in packing of offal from abattoirs 4 rooms. Sinks shall be trasegados with siphons and fitted with grids.

5. the walls must be smooth, durable and impermeable.

6. the union of the walls with the ground line should be rounded or equipped with a similar finish.

b.2) ceilings / structures raised 1. The ceilings are easy to clean.

2. the ceilings (or, when there are no ceilings, the interior surface of the roof), ceilings and other suspended facilities must be constructed and worked as to prevent the accumulation of dirt and to reduce condensation, the formation of undesirable mould and the shedding of particles. In the event that the roof is built of panels on Rails, joints are properly sealed.

3. the stairs of access or communication of one dependency on another of the establishment, will be designed and located so that it allows easy cleaning and disinfection.

4. the stairs of air suspension will be located so as to avoid contamination of food products being developed under them.

b.3) Windows, openings and doors 1. Windows and other hollow practicable must be constructed in such a way that they prevent the accumulation of dirt.

2. the sill inside and outside of the windows of the processing and storage areas possess enough inclination to avoid the accumulation of dust, dirt, and misuse for the placement of equipment and tools.

3 windows and holes that can communicate with the outside must be provided, where necessary, of screens against insects to be maintained clean and intact.

4 windows that are installed on the walls of the rooms of exposed product must have Crystal acrylic plastic or polycarbonate or other shatter-proof material, or have any other method of protection that avoids the risk of contamination by breakage.

5. doors must be easy to clean and disinfect, which would require that their surfaces are smooth and non-absorbent. The frames of the doors to the Chambers of refrigeration and freezing and other humid areas of processing, will be covered with sheet metal whose welds are smooth and resistant to corrosion and whose union is sealed.

6. the access to the areas of processing and storage of the plant will have sufficient width and height to allow for the passage of machinery, without this touch frames and side protections.

7. the doors of intercommunication between processing rooms possess a self-closing device.

8. the doors of refrigeration and freezing cameras will be isotherms, airtight.

b.4) ventilation and lighting 1. It must be provided with appropriate means and adequate natural or mechanical ventilation and evacuation of fumes to eliminate as far as possible condensation on surfaces such as walls and ceilings. Avoid excessive condensation of vapour which hinders or prevents the visibility or give rise to possible contamination of the products.

2 currents of air mechanical must be prevented from areas contaminated to clean areas. Air exchange systems will function properly in all areas to prevent the improper retention of odors, toxic gases and others not perceptible by the senses (CO2, etc.).

3. the systems of ventilation and renewal forced air intakes are fitted with filters for the removal of dust, air pollution, etc.

4. the premises earmarked for food products must have sufficient natural or artificial light. By way of indication, the light intensities are: • General Areas of work or manipulation of products: 216 Lux. (measurement with the meter to 1 meter of the soil) • carcass inspection points, heads or viscera or where necessary to make inspection: 540 Lux. (measured at the point of inspection) • cooling or freezing chambers: 108 Lux. (measured at the height of the lower area of the channel)

5. all points of artificial light will be properly protected, so in case of breakage, there is no pollution of areas where products are handled.

6. the placement of points of light and your address will be adequate according to the activities that are intended for.

GG. Relative teams - utensils c.1) General requirements 1. Materials, equipment and utensils used in the establishment shall be authorised for use in the food industry. They must be easy to clean and, where necessary, disinfect. They shall be constructed so that they are not hollow, with smooth, washable, corrosion resistant and non-toxic materials. Your installation will allow adequate cleaning of the equipment and the surrounding area.

2 they must be kept in good condition. With the exception of vessels and non-recoverable packaging, construction, composition and State of conservation and maintenance must allow cleaned perfectly and, if necessary, be disinfected.

3. the use of the following materials is restricted to: • stainless steel: without restriction, provided that the alloy is unalterable in terms of use normal • aluminum or anodized aluminium: only on surfaces that are not in contact with the product and ingredients • treatment electrolytic coating or galvanized: only for auxiliary equipment and whose coating should remain unchanged during normal use (hangers hung (, racks, pallets, etc.)

• Metal alloys: who does not have a content exceeding 5% lead and its use is restricted by its characteristics to those uses where the surfaces do not alter and there is no contamination of the product • plastics: their use is restricted by its characteristics to those uses where the surfaces do not alter and there is no contamination of the product • copper , bronze, brass: only in lines of air, water, bearings, friction, gears, which are not in contact with the product • glass: use restricted in windows, skylights and other installations where, because of its characteristics (tempered Pyrex of high impact resistance) permit its use, cleaning and inspection • paint safe: only in those parts of the machinery or equipment which is not in contact with the product or on • wood : only as auxiliary material in non-wetlands and whose surface is stripped of its bark or polished (e.g. pallets in storage of finished products, rods hang cured products, etc.). Wood can use in the rooms to the cured, smoked, maturation, inlay, storage and dispatch of manufactured meat and meat preparations where this is essential for technological reasons while not they endangered c.2 meat hygiene requirements) machinery/equipment 1. Machinery and equipment shall be designed, constructed and installed so as to allow easy access and removal for inspection and cleaning of all parts that can be in direct or indirect contact with the same. Machinery and equipment of large dimensions will have appropriate access (ladders, catwalks, etc.), to proceed to its cleaning and inspection.

2. machinery, tools and stationary equipment will be for cleaning and inspection: • sufficiently separated from walls and ceilings • sufficiently separated from the soil or sealed to the same 3. The bearings and machinery will be away enough of the circuit of the product, or located so that they do not contaminate it with foreign substances (fats, oils lubricants, sprays, etc.)

4 machines with automatic cleaning device will have a drain system connected directly to the general drainage of the establishment.

5 welds are smooth, uniform, without outgoing as far as possible with respect to the bonding surface. Surfaces and metal equipment that have been soldiers, must be inspected prior to use to verify that they are free of metal balls or pieces of welding.

c.3) helpful hints 1. Cutting tooling and cartridge strips of knives and others will be constructed of metal, plastic, and other waterproof material, and will be easily washable.

2 boards of tables will be constructed of plastic or other approved material. The fastening of the Board will allow easy Assembly and disassembly for cleaning.

c.4) Metal Detector or other foreign bodies 1. As part of the hazard analysis and determination of HACCP critical Control points, the establishment will assess the need for a detector of metal or other foreign team.

2 metal detector equipment shall incorporate an alarm (acoustic or visual) that automatically stop the production lines.

c.5) teams of transportation of goods 1. Equipment used in the transport of products in the plant will be built in stainless steel.

2. in the event that transport equipment are of galvanized material, will be regalvanizados when it is necessary and/or should be replaced when they have cracks or breaks for new equipment.

c.6) facilities for washing of food products food products-washing facilities shall be separated from those intended to wash your hands.

c.7) cleaning and disinfection of footwear systems
At the entrance to the area of manipulation from the changing rooms, services and other areas, will have adequate footwear cleaning and disinfection systems or equivalent systems, located in strategic places and in sufficient number.

c.8) sink 1. There will be one sufficient number of sinks located in strategic points in the work areas.

2. the taps should not be actuated by hand. They will have hot and cold running water from dispenser of SOAP and towels for a single use, with sanitary bins for the collection of the same.

c.9) all Cabinets/shelves Cabinets located in areas of storage, laboratory, condiments, etc., shall possess on top a structure tilted in the form of roof to avoid the accumulation of dust and misuse as a storage place.

HH. Concerning facilities available to the veterinary service establishments made available to health authorities a dependency or facilities suitable for the performance of their duties.

II. relative to the areas of returns and 1 non-compliant product. Establishments will have premises or sites for commodity returns.

2. the establishments will have premises or sites for the receipt of refunds of processed products.

JJ. On the refrigerated rooms and Chambers 1. Where necessary, there must be with refrigeration equipment enabling to keep the meat and meat products to the required internal temperatures.

2. companies that develop, handled and packaged processed food products must have halls suitable with sufficient capacity to store raw materials separate from processed products.

3. you will have room to store separately packaged meat and meat without packing, unless storage occurs at different times or in such way that the packaging material and the storage mode may not constitute sources of contamination of the meat.

4. each Chamber or cooled room will have a reliable, easy to read and regularly proven thermometer whose sensitive element must be located in such a way to measure the highest temperature in the interior of the Chamber.

5. the design, structure and placement of cooling appliances will be adequate to prevent the contamination of products (condensation, dripping, poor filtration, etc.).

KK. Services / changing rooms/units of staff 1. Changing rooms for staff separated by sexes, in number and with sufficient capacity will be available.

2 there should be one adequate number of flush toilets connected to a network of effective evacuation.

3 must have one adequate number of washbasins, conveniently located and intended for the cleaning of hands. Taps should not be actuated by hand.

4 basins must have hot and cold running water, and must be equipped with soap dispenser, towels, single-use, and sanitary bins for the collection of the same.

5. the locker room will be provided with an adequate number of showers (cold stores which only stored products in packaging not necessary the presence of showers). There will be showers of clean towels and SOAP for use by the establishment's employees.

6. the dressing rooms have walls and floors smooth, waterproof, washable.

7 toilets shall not communicate directly with the halls in which the foodstuffs are handled. Services will be separated from the hallways by walls up to the ceiling, access will not be direct to processing or storage, rooms and doors have automatic locking devices and its setting will prevent the output of smells to other areas.

8. the personnel shall have two lockers or compartments separated for work clothes and street clothes. The tickets will be manufactured with materials of easy cleaning and disinfection.

9. the lockers will possess top structure leaning shaped roof that avoid the accumulation of dust and misuse as a storage place.

10. be avoided save work footwear without cleaning (or wet) at the box office.

11 employees may not use lockers to store food, unless these are in tightly sealed containers.

12. in the event that the company manage the cleaning of uniforms will be available an adequate number of specific containers for dirty or contaminated clothing of the employees of the establishment.



COLD CHAIN CONTROL 1. Raw materials, ingredients and food products that can contribute to the proliferation of pathogenic microorganisms or the formation of toxins must not stored at temperatures that may give rise to health risks. Meat and meat products shall comply with the temperature of processing and preservation established by the regulations applicable to each type of product.

2. be controlled temperature Chambers and halls to set temperature. If you do not have a system of automatic recording of temperature, be a manual record with suitable periodicity.

3 the cold chain should be not be interrupted. However, limited periods not subjected to temperature control by practical needs of handling during preparation, transport, storage, presentation and delivery of foodstuffs, provided that this does not pose a health risk will be allowed.

4. the operations of loading and unloading of vehicles should be as fast as possible, using this many means of support are considered necessary, in such a way that there is a rise in the temperature of the products that may affect its quality. Therefore, travel between the vehicle and the warehouse must be as short as possible.

5. when foodstuffs should be stored at low temperatures, they should be refrigerated as soon as possible, to not give rise to health risks.



GOOD practices of production A. relative to General requirements 1. At all stages of production, processing and distribution, meat and meat products must be protected against any source of contamination that can make them unfit for consumption in human or harmful to health or contaminate them so that it can be considered reasonably unwise consumption in that State.

2. the meat or meat products and containers that contain it must not come into direct contact with the ground the walls or with fixed structures not designed for this purpose.

3. it is prohibited to spread sawdust or any other similar substance on the floor of the premises of work and storage.

4. when contamination could occur due to the opening of the windows, they must remain closed during production.

B. relating to the reception of containers and packaging materials for wrapping and packaging that may be a source of contamination of food products shall not be accepted.

C. relative to storage food products 1. Raw materials and products must be stored in appropriate conditions enabling to prevent harmful deterioration and protect them from contamination.

2. stowage of products in cameras inside calls to a minimum air circulation, so it does not interfere in the air-intake heat exchange, or create localized atmospheres that could damage to stored food.

3 packed or packaged fresh meat must not be stored in the same premises as that unpacked or unpackaged, unless storage occurs at different times or in such way that the packaging material and the storage mode may not constitute sources of pollution.

4. meat and meat products subject to freezing should be stored so that you can know at all times the date in which it was frozen.

D. relative to the storage of packaging and containers must be stored so that they are not exposed to any risk of contamination: • containers and packages must be stored not in contact with the ground and will have a sufficient wall separation in such a way that it allows inspection • chilling of these materials are free of dust and parasites E. relative to the development /fabricacion/faenado defrost : Defrosting should be carried out in such a way that the risk of multiplication of pathogenic microorganisms is reduced to minimum. Once defrosted, food should be handled thereby to be reduced to a minimum the risk of multiplication of pathogenic microorganisms.

F concerning the wrapping and packaging 1. The wrapping and packaging must be carried out so as to prevent the contamination of products.

2. the packaging must not be reused, unless they are material corrosion-resistant, easy to clean, and provided that they have been previously cleaned and disinfected.

3 containers and packaging, must satisfy all the rules of hygiene and in particular: • do not may affect the organoleptic character of the meat • may not transmit to the meat substances harmful to human health • will be one strong enough to ensure effective protection of the meat during transportation and handling annex I B specification of sanitary conditions that must be met by slaughterhouses self-control system related to the system of hazard analysis and points of critical control (HACCP)
The procedures must guarantee that each animal or, where appropriate, each lot of animals that is accepted on the premises of the establishment: • has conveniently been identified • is accompanied by the relevant information on the holding of origin in accordance with Regulation (EC) No. 853 / 2004 of the European Parliament and of the Council of 29 April 2004, and taking into account the implementation dates laid down in Regulation (EC) N ° 2076 / 2005 , of December 5, 2005, which lays down transitional provisions for the application of regulations (EC) No 853/2004, (EC) n ° 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council and amending regulations (EC) No. 853/2004 and (EC) No 854/2004 • do not come from a holding or an area subject to a movement prohibition or other restriction for reasons of animal or public health , except when the competent authority so • allow it is clean • is in good health, as well you can judge it • it is, arriving at the slaughterhouse, in a satisfactory condition with regard to the clean welfare and disinfection on the State of cleanliness, the State of cleanliness of the stables, annexes, retention, lazareto and sanitary slaughter pens shall comply with the following : • Proper disposal of organic waste • appropriate removal of rubbish, useless, etc.

• Suitable feeding areas and drinking fountains • been proper cleaning of tools, instruments and equipment at the sanitary slaughterhouse (where equipped) CONTROL program FECAL contamination, GASTROINTESTINAL contents, intake and milk during work, carcasses, organs and elsewhere must be handled in a sanitary manner in order to prevent contamination by fecal material urine, hair, dirt, or foreign matter. If there is contamination, said channel, organ or other part must be removed in a satisfactory manner.

• In case of breakage or tearing of abdominal viscera, will proceed to the bleed screw and clean the parts affected the carcass, the knife sterilization and cleaning facilities and equipment • during removal of udders, milk or colostrum not must contaminate the carcass. In the event of pollution by milk shall be the immediate carcass destruction and washing equipment and facilities 1. In each of the establishments dedicated to the sacrifice of livestock, should be conducted a programme of inspection in order to verify that the establishment is producing channels that are not contaminated with fecal material, gastrointestinal contents or milk.

2. the inspection program must have personnel who carry out controls continuously on the slaughter line.

3. when the inspection program personnel find Lee, the channel will be re-examined and reprocessed by the establishment.



Relative water supply water/ice/steam hot water network will have thermometers, or any other system at different points on the network, to guarantee the control and maintenance of the temperature of 82 ° C.



DISCHARGES and withdrawal waste relative to discharges, wastes and by-products a.1) residues and by-products: the meat retained or declared unfit for human consumption and inedible offal must not come into contact with the meat which has been declared unfit for consumption.

a.2) facilities and equipment of waste: 1. must have facilities with lock for storage in refrigeration of meat retained.

2 you must have separate facilities for unfit meat.



MAINTENANCE of facilities and equipment / calibration of equipment relative to the State of maintenance and conservation: the general condition of the stables, annexes, retention, lazareto and sanitary slaughter pens shall comply with the following considerations: • general State of maintenance of walls, ceilings, floors, doors, windows and painting • state right of feeders and drinkers • drainage suitable • proper maintenance of tools, instruments and equipment at the sanitary slaughterhouse (where exist) TRAZABILIDAD. A. Relativo loteado 1. As regards the channels and channels divided into pieces of different species to beef it, a lot of sacrifice will consist of the set of animals slaughtered in the same slaughterhouse and in the same circumstances, will not contain animals of different species or category (e.g., piglets and fattened pigs) and will always identify the holdings of origin of the animals. In addition, a lot of sacrifice will correspond, maximum, to the killing of one day.

Clarify that in the case of carcases of cattle, ID not be held through lots, but individually. On carcases, half-carcases and half-carcases divided into a maximum of three pieces and quarters of beef, there should be a code reference that unambiguously relate the channel with the animal of origin.

2. a lot of offal shall be composed as maximum by those in a day of sacrifice remains.

B. relating to traceability back 1. On arrival at the slaughterhouse, different headings or «lots of exploitation» entries must be entered. The batch of exploitation will include animals of the same type coming from a farm on the same day. Each lot of exploitation must be accompanied by different health document ('Guide') by what may be considered the number of the document health as lot number of exploitation.

2. at the time of the reception of the animals at the slaughterhouse, you must register: • exploitation lot number / n ° of health certificate or guide • identification code of the holding of origin of the animals (REGA) • date of entry • number of animals per batch C. relating to the traceability of process the company shall ensure the internal traceability both carcasses and offal ((: c.1) channels: by manual or computer records, must be record: • the relationship between farm lots and lot of sacrifice • date in which occurred the sacrifice • weight and quantity of the batch of sacrifice • any other relevant information for the HACCP system c.2) offal: by manual or computer records, must be record: • the relationship between the lot of sacrifice and the lot of offal • date in which occurred the extraction of offal • lot identification number • lot weight • any other relevant information for HACCP D. relative to forward traceability the company must ensure traceability forward both carcasses and offal.

d.1) channels: 1. must register at the time of the expedition,: • name of the product • lot number of sacrifice • sacrifice • weight quantity date • date • establishment of destination (name address, registration number) • transportation data (company carrier and registration of the vehicle or container) • any other relevant information derived from the HACCP system.

2 will accompany the departure, the following data (on label, packing slip or invoice): • name of the product • lot number • number of the slaughterhouse • weight of heading d.2) offal: 1. must register at the time of the expedition,: • name of the product • offal lot number • date of sacrifice/removal of offals • weight • outlet • establishment of destination (name address date (, registration number) • transportation data (company carrier and registration of the vehicle or container) • any other relevant information for the system HACCP 2. You accompany the departure, the following data (label, delivery note, invoice): • name of the product • batch number • approval number of the slaughterhouse (marking identification) • PERSONAL starting weight relative to 1 food handlers. Personnel assigned to the slaughter of animals, working on or handling fresh meat shall be required to take a clean work clothes at the beginning of each working day and, if necessary, you must change such clothing during the day and wash and disinfect their hands several times in the course of the same, as well as on each resumption of work.

2. persons who have been in contact with sick animals or infected meat must immediately be carefully wash hands and arms with hot water and then disinfect them.



CONTROL analytical of product A. relative to the self-monitoring of waste owners or persons in charge of all settlements program, will take all necessary measures, in particular through self-monitoring for determination of waste, in order to: • accept only, either through direct delivery or through an intermediary, animals for which the producer is able to ensure that the withdrawal periods have been observed • ensure farm animals or products introduced in the establishment: ✓ do not have levels of residues exceeding the permitted maximum limits.

✓ do not present substances or prohibited products or indications of his administration.

B. channels bacteriological control concerning slaughterhouses have established regular controls of hygiene of process by the microbiological analysis of the channels.

b.1) methods for obtaining and outlet locations of samples
1. the destructive and non-destructive methods of sampling, selection of sampling locations and standards for the storage and transport of samples are described in the standard ISO 17604.

2. in each sampling session of five channels are sampled randomly. The locations of the samples will be selected taking into account the slaughter technology used in each slaughterhouse.

3. when sampling is done to make a colony of aerobic bacteria and Enterobacteriaceae counts, four locations of each channel samples will be taken. Using the destructive method four tissue samples representing a total of 20 cm2 will be obtained. To this effect using the non-destructive method, sampling area shall cover a minimum of 100 cm2 for each sampling location.

4. when samples are taken to analyze the presence of Salmonella, an abrasive swab sampling method will be used. The areas of likely contamination will be selected. The total area of sampling will have at least 400 cm2.

5. when samples from different locations of a channel is taken, they gathered before examining them.

b.2) frequency of sampling 1. Slaughterhouse operators shall take samples for microbiological analysis at least once a week. The day of sampling will change every week, so that they are covered every day of the week.

2. this frequency may be reduced to a test every two weeks if satisfactory results are obtained for six consecutive weeks.

3. in the case of the taking of samples in the channels for the detection of Salmonella, the sampling frequency may be reduced to once every two weeks when satisfactory results are obtained for 30 consecutive weeks. The frequency of sampling for Salmonella analyses may be reduced also if there is a national or regional Salmonella control programme and if that program includes tests that replaced the abovementioned sampling. Sampling frequency may be reduced further if the national or regional Salmonella control programme demonstrates that the prevalence of Salmonella is low in animals purchased by the slaughterhouse.

4. However, small slaughterhouses may be dispensed of the cited frequencies of sampling when the risk analysis justifies it and, consequently, approved by the competent authority.

Microbiological criteria category of food microorganisms (1) limits (2) sampling Plan analytical reference method (3) phase in which applies the criterion n c m M channels swine (4) count aerobic colony 4,0 log cfu/cm2 average-daily logarithmic 5,0 log cfu/cm2 average daily logarithmic ISO 4833 channels after his work on but before the Enterobacteriaceae cooling 2,0 log cfu/cm2 daily logarithmic mean 3,0 log cfu/cm2 average-daily logarithmic ISO 21528-2





Channels after his work on but before the Salmonella 50 cooling (5) 5 (6) absence in the area examined by channel in / ISO 6579 channels after his work on but before the cooling channels bovine, ovine, caprine and equine (4) aerobic colony count 3,5 log cfu/cm2 average-daily logarithmic 5,0 log cfu/cm2 average-daily logarithmic ISO 4833 channels after his work on but before cooling Enterobacteriaceae 1.5 log cfu/cm2 average daily log 2.5 log cfu / cm2 average logarithmic daily ISO 21528-2 channel after his work on but before the Salmonella 50 cooling (5) 2 (6) absence in the area examined by channel in / ISO 6579 channels after his work on but before the cooling (1) n = number of units comprising the sample; c = number of sample units giving values between m and M.

(2) means that m = M.

(3) it will use the latest version of the standard.

(4) the limits (m and M) apply only to samples taken by the destructive method. The daily logarithmic mean is calculated first taking a logarithmic value of each individual test result, and calculating the average of these values.

(5) the 50 samples come from ten consecutive sessions of sampling, in accordance with the rules and established sampling frequencies.

(6) the number of samples when it detects the presence of Salmonella. The value c is subject to review in order to take into account the progress made in the reduction of the prevalence of Salmonella. Member States or regions having low Salmonella prevalence may use values lower c even before the review.

• Interpretation of the results of the tests for aerobic and Enterobacteriaceae counts: ✓ satisfying, if the daily logarithmic mean is ≤ m, ✓ acceptable, if the daily logarithmic mean is between m and M, ✓ unsatisfactory, if the daily logarithmic mean is > M.

• Interpretation of the results of the tests for the analysis of Salmonella: after each session of sampling for Salmonella analyses will assess the results of the last ten sessions, in order to obtain the number n of samples, then it shall be construed as: ✓ satisfying, if the presence of Salmonella is detected in a maximum of c/n samples , ✓ unsatisfactory, if the presence of Salmonella is detected in more than c/n samples.

b.3) actions in case of results unsatisfactory when the results of the tests are unsatisfactory, food business operators shall take the measures indicated below: • in the case of enterobacteriaceae and aerobic colony: ✓ improvements in the hygiene of the sacrifice and review of process controls.

• In the case of Salmonella: ✓ improvements in the hygiene of the sacrifice and review of controls of the process, the origin of animals and biosecurity on farms of origin measures.



ENVIRONMENT and infrastructure foreign A. relative outside general conditions 1. Slaughterhouses shall have means that allow to control any entrance and exit from the slaughterhouse.

2 there will be a clear separation between the soiled area and area clean in order to protect the latter from any contamination.

B. relative to the stables: 1. slaughterhouses must have one sufficient number of local hygienic and adequate stocking of: • its size will ensure the welfare of animals • will be equipped with protection to protect the animals from adverse weather or climatological situation permitting, of waiting-pens for animals 2. If, in addition to the lairages cited above, slaughterhouses lairages without natural shelter or shade, appropriate protection will be installed to protect them from the weather. The conditions of maintenance of meadows will ensure that the health of the animals is not threatened by factors physical, chemical or otherwise.

3. your location should facilitate inspection ante-mortem.

4. slaughterhouses must have, to sick animals or suspected that they are independent facilities with lock, or, if the weather permits, Corrales, that they have an independent evacuation and are located so as to prevent the contamination of other animals, unless the competent authorities consider that such facilities are unnecessary 5. Lairages must have: • floors which minimize the risk of slipping and which do not cause injury to animals which are in contact with them • walls and soil resistant, waterproof and easy to clean and disinfect • roof • supply of water for the watering of the animals and, if necessary, for your power supply • if networks of evacuation for the output of liquid • water located in strategic places, for effective cleaning of the same ventilation • suitable for the conditions foreseeable extreme temperature and humidity. When necessary a mechanical ventilation system, there will be a replacement system, which in case of breakdown between running immediately • lighting of sufficient intensity for the ante-mortem inspection and be able to examine all animals at any time, and must be available in case of need for artificial lighting replacement adequate • if it has place, devices to attach to animals with riding • if necessary , sufficient quantities of bed suitable for all animals that pass night at such premises manure storage must be specially conditioned location whenever manure has to be stored inside the slaughterhouse.



INFRASTRUCTURE AND INDOOR FACILITIES
A. relative to equipment - tools sterilizers sterilizers Existiran of useful next to the jobs, of corrosion-resistant metal and equipped with a mechanism that keep water at 82 ° C during the day or equivalent system B. relative to the facilities available to the veterinary service will have a local enough conditioning, closed with key and exclusive use of the veterinary service.

C. on the refrigerated rooms and cold must be with refrigeration equipment enabling to maintain internal temperatures required in meats.

• + 7 ° c for fresh meat + 3ºc for offals (innards and blood) • D. relative to the room of sacrifice and work on 1. In the event of simultaneous lines of sacrifice of one or several species exist there must be a net separation between these lines so that they contaminate each other.

2. There will be a network of air Rails for maintenance and further handling of meat allowing work on as much as possible with the suspended animal after stunning. In any case the animal must come into contact with soil during work on.

3 there will be a box of stun and an area of lifting: • design and construction of the stunning areas and lifting to prevent accidental exit of the animals from these areas • will remain clean and dry throughout the operations of sacrifice 4. The separation in space and time must be guaranteed: • stunning and bleeding • shaved parboiled scraped and burned • evisceration and dressing • preparation and cleaning offal • packaging offal • meat expedition E. relative to the triperia will be a room for emptying, washing and cleaning of stomachs and intestines, unless approved by the competent authority for each particular case within a slaughterhouse such operations are carried out at different times : F. relative to the laboratory for detection of trichinae (porcine and equine) slaughterhouses will benefit from a local sufficiently equipped for the detection of trichinae, adjusting to the requirements and methods described in Regulation (EC) n ° 2075 / 2005 from the Commission of 5 December 2005 laying down specific rules for official controls of the presence of trichinae in meat provided that such examination takes place in the establishment. Trichinae laboratories must be next to the premises of slaughtering pigs and horses and can be locked.



CONTROL the chain cold relative to the storage of fresh meat must be chilled immediately after the post mortem inspection and kept at an internal temperature ≤ a: • + 7 ° C for carcases and cuts thereof • + 3 ° C for offal (organ meats and blood) good practices of production LL. Relative to the General hygienic conditions 1. Any animal to enter establishments, except for slaughter must be prevented. Within the precincts of the slaughterhouse, as such, only permit the entry of the number of animals required for proper operation.

2. the animals must be clean.

3 in the slaughter room you will only be able to enter live animals that they are to be slaughtered, with the exception of: • • emergency slaughtered animals hunting • wild animals of farmed game slaughtered at the place of production pursuant to section III of regulation 853/2004 of the European Parliament and of the Council of 29 April 2004 4. It shall inform the official veterinarian of the existence of any animal killed in the establishment, banned from their introduction in the slaughter room and proceeding to its identification and destruction in the shortest possible time.

5. once introduced animals on the premises of the sacrifice, it should be this without delay.

6. it shall be prohibited to stick knives in meat, as well as clean the meat with a cloth or other material.

Mm. on receiving and stocking 1. After arrival at the slaughterhouse, the animals must be slaughtered without unnecessary delay. However when required by your well-being, you must be given a rest time before slaughter.

2. any animal or batch of animals sent for slaughter must be identified so that you can learn about its origin. The identification of swine, ovine and caprine animals is regulated by Royal Decree 205/1996, 9 February, which establishes a system for the identification and registration of animals of the bovine, porcine, ovine and caprine species; and by the Royal Decree 1980 bovine / 1998 of 18 September, which establishes a system for the identification and registration of animals of the bovine species.

b.1.) information about the food chain 1. Establishments shall, where appropriate, request, receive, check and intervene in the food chain information as set out in this section in relation to all animals, other than wild game, which have been sent or to be sent to the slaughterhouse.

2. Settlements shall not accept animals in the slaughterhouse premises unless they have requested and received relevant information from food safety contained in the records of the holding of provenance. This information shall include, in particular: to) the situation of the holding of provenance or the regional animal health situation.

(b) the State of health of the animals.

(c) veterinary medicinal products or other treatments administered to the animals during an appropriate period and with a timeout greater than zero, together with dates of administration and withdrawal periods.

(d) the occurrence of diseases that may affect the safety of the meat.

(e) the results, provided that they are relevant to the protection of public health, the analyses carried out on samples taken to the animals or other samples collected to diagnose diseases that may affect the safety of meat, including samples taken in the framework of the monitoring and control of zoonoses and residues.

(f) any relevant report concerning previous inspections ante-mortem and post-mortem in animals from the same holding of provenance including, in particular, reports from the official veterinarian.

(g) production data, when they can indicate the presence of disease.

(h) the name, address and national document of identity (identity card) or number of identity of foreigner (NIE) of the private veterinarian normally attending the holding of provenance.

However, it is not necessary that slaughterhouse operators receive: • the information mentioned in the lyrics to), b), f) and h) if the establishment is already aware of this information (for example, through a permanent agreement or a quality assurance system) • the information that is referenced in the lyrics to), b) ((, f) and g) if the producer declares that there is no relevant information to report it is not necessary to provide the information as a textual summary of the records of the holding of provenance. It can be provided through electronic data exchange or in the form of a standardised declaration signed by the producer.

3. the establishments shall receive such information at least 24 hours before the arrival of animals at the slaughterhouse.

• However, if the competent authority so permits, food chain information may accompany the slaughterhouse animals to which refers, without the need to arrive at least 24 hours in advance, in the case of: ✓ porcine animals or farmed game that have undergone an inspection ante-mortem in the holding of origin If accompanies them a certificate signed by a veterinarian that declare that it has examined the animals on the holding and that it has found them healthy.

✓ domestic solipeds, ✓ animals that have been subjected to an emergency slaughter, if a declaration signed by the vet that accompanies them recording the favourable outcome of inspection ante-mortem.

✓ Animals that are not delivered directly from the holding of provenance to the slaughterhouse.

4. settlements should evaluate relevant information. If they accept the animals for slaughter, they shall provide the documents referred to above, to the official veterinarian. The slaughter of the animal may not take place until the official veterinarian so permits.

5. establishments must check passports accompanying domestic solipedo to ensure that the animal is intended for slaughter for human consumption. If they accept the animal for slaughter, they must supply the Passport to the official veterinarian.

6. establishments which decide to accept animals on the premises of the slaughterhouse after evaluating the relevant food chain information must give a copy of the information to the official veterinarian without delay and, except in the circumstances mentioned in point 3, at least 24 hours before the arrival of the animal or lot. The establishment must notify the official veterinarian information that raises concern about the health inspection before ante-mortem of the animal concerned.

7. when animals reach the slaughterhouse without food chain information, the operator must immediately notify to the official veterinarian. The slaughter of the animal may not take place until the official veterinarian so permits.
8. the implementation of the covered in this section, will be made taking into account the implementation dates laid down in Regulation (EC) N ° 2076 / 2005 of 5 December 2005 Commission.

b.2) 1 animal welfare standards. An appropriate equipment such as bridges, ramps and gangways must be used for the unloading of animals: • this equipment shall be equipped with non-slip flooring and if necessary, protection • lateral tilt of the ramps must not exceed at a 20 degree angle, i.e. to 36.4% from horizontal, when transported pigs, calves and horses or at an angle of 26 degrees 34 minutes, that is, 50% with respect to the horizontal, in the case of sheep and cattle that non-calves. When the slope is greater than 10 degrees, i.e. to 17.6% from horizontal, ramps will be equipped with a system, for example a few transverse slats, which ensures that the animals climb or go down without risk or difficulty 2. Download animals, hallways, corrales and structure attached ramps, will remain fit enough cleaning to avoid injury to the animals during handling.

3. the animals will be discharged as soon as possible after their arrival. If the delay of operation cannot be avoided, it will protect them from the weather and provide adequate ventilation.

4 they kept and lairaged from each other separated animals from injuring each other because of their species, sex, age or origin.

5. when they have been exposed to a wet weather and high temperatures, will cool them with adequate means 6. The animals will be moved to the place of slaughter only when they are about to be slaughtered immediately. Animals not slaughtered immediately after arrival must be stables.

7. animals which have experienced pain or suffering during transport or upon arrival at the slaughterhouse, which unweaned, animals must be slaughtered immediately. If not possible, they must be disconnected and slaughtered as soon as possible and within two hours maximum. Animals that can not walk not be dragged to the place of slaughter, but will be given death where lie or, if practicable unless it involves no unnecessary suffering, will be transported to the local emergency slaughter in a cart or dolly.

8. the handling of animals by staff in the work of unloading, driving to corrales and ante-mortem inspection, will be done by appropriate means and humanely: • during discharge is not scared or cause agitation or mistreat animals and will be careful not to shoot down them. If necessary it will lead them individually. It is forbidden: to) hitting or kicking the animals;

(b) applying pressure in the particularly sensitive animals body points so that will cause them pain or unnecessary suffering and, in particular, crush, twist or break the tails of animals, or catch animals by the eyes;

(c) hang animals by mechanical means;

(d) lift or drag the animals by the head, ears, horns, legs, tail or hair, or manipulate them so that it causes them pain or unnecessary suffering;

(e) use skewers or other sharp instruments;

(f) to an animal that is guided or driving in any place in which animals are handled, voluntarily block step.

• Will lead to animals with care. Runners must be designed in such a way that reduce the risk of animals can be injured to a minimum and their disposal allows you to take advantage of the gregarious nature of these. Instruments intended for guiding animals only may be used for this purpose and only for brief moments. Instruments which administer electric shocks only may be used with adult beef cattle and pig that it resists to advance and whenever you downloads them not last more than one second, to be managed at appropriate intervals and the animals have free space in front of them to advance. Downloads may be applied only in the muscles of the rear quarters 9. Animals that are not transferred directly to the place of slaughter after arrival must be constantly available drinking water permanently distributed by means of appropriate equipment. Food will be provided to animals that have not been slaughtered within twelve hours of arriving, and subsequently provided moderate amounts of food at appropriate intervals. Animals which are kept for 12 hours or more at a slaughterhouse must be lairaged and, where appropriate, tethered, in such a way that they can lie down without difficulty. If they are not tied with riding, they must have foods that allow them to feed undisturbed.

10 inspect the condition and State of health of the animals, as a minimum, every morning and every evening.

11 be washing of animals by appropriate means, leaving time to dry before proceeding to its stunning.

NN. Concerning production/manufacturing/Faenado c.1) stunning standards of animal welfare 1. You are stun animals before slaughter.

2. the subject of animals before their stunning will be subject to the following: • animals be fastened properly to avoid them, in as far as possible, all pain, suffering, agitation, injury or contusions avoidable • in the case of ritual slaughter is mandatory the fastening of the animals before slaughter by mechanical procedure vaccine in order to avoid such animal pain, suffering and excitements, as well as wounds or bruises avoidable • nor they are tied the legs of animals or these will be suspended before stunning or killing. The fact of blocking an animal in a restraint system may not be considered in any way as a suspension • animals going to be stunned or killed by mechanical or electrical means applied to the head will be presented in a position allowing implement and operate with ease, precision and long enough. The competent authorities may, however, authorize the use of appropriate means of restriction of movements of the head in the case of solipeds and cattle • it is prohibited to use electric stunning devices for the restraint or immobilization or to force the animals to move 3. The stunning of the animal should be extended until the end of the bleeding.

4. not stunning should practice when it is not possible to bleed the animals immediately after.

5 authorized methods for stunning are the following: to) captive bolt gun: • there will be safety to prevent accidental • type of applicator discharge and projectile will be suitable for each species, sex and age of animals • animals not be introduced in the pits of stunning until the person in charge of stunning is ready to do so as soon as the animal is in the box. You will not hold the animal's head until the slaughterman is ready to perform stunning • instruments will be positioned so that the projectile enters the cerebral cortex. He is prohibited, in particular, shoot in the neck • beef cattle will be authorized, on the other hand, this method in the case of ovine and caprine animals whose horns prevent the front shot. In this case, shooting will take place immediately behind the base of the horns and in the direction of the mouth, and start bleeding within fifteen seconds to trigger • when using a captive bolt instrument, the operator will verify that, after each shot, peg back its entire length. Otherwise, the instrument will not be used again until it has been repaired b) percussion • only use this procedure if you are using a mechanical instrument that are managed by a blow to the skull • operator shall ensure implement the instrument in the correct position and that the cartridge is appropriate and consistent with the manufacturer's instructions in order to achieve an effective stun without fracture of the skull c) Electronarcosis by electrodes • the electrodes must be placed so that they span the brain, enabling the current to pass through it. It should be, also take the necessary steps to obtain a good electrical contact, and especially removing excess wool or wetting skin • current applies so as to prevent the production of bleeding or other modifications of the tissues that could hinder the subsequent inspection • procedures exist and time, voltage and current intensity control devices shall be used. When animals are stunned individually, the apparatus must: ✓ incorporate a device to measure the impedance of the load and prevents operation if the minimum required current cannot be passed.

✓ Incorporate an acoustic or visual device to indicate the time of its application to the animal.

✓ will be connected to a device indicating the voltage and the current, placed where the operator can see it clearly.

(d) carbon dioxide exposure • concentration of carbon dioxide for stunning animals operation is, at least, 70% in volume • mix will be harmful and irritant gases
• The Chamber in which pigs are exposed to the gas, and the equipment used for conveying them through it, must be so designed, constructed and maintained in such a way to avoid injury to the animals and compression of the chest, and form that can remain upright until they lose consciousness. Conveyor equipment and camera will be properly illuminated, so the pigs can see each other or see what circle them • the camera will feature devices that measure the concentration of gas at the point of maximum exposure. These devices must emit a warning signal that you can see and hear perfectly if the concentration of carbon dioxide falls below the required level • pigs shall be placed in boxes or in containers in such a way that they can see each other and will be introduced into the Chamber of gas within a period of thirty seconds from their entry into the installation. Will be moved from the entrance to the point of maximum concentration of gas as soon as possible and will be exposed them to the gas long enough to keep them unconscious until death 6 is given to them. Death should not be produced by the excessive application of any of the above methods.

7. the establishment has to possess stun portable devices for cases of urgency (gun bullet captive, electric appliance, etc.).

c.2) bleeding 1. The bleeding, should be carried out so as to prevent any contamination of the meat.

2. the bleeding of animals which have been stunned will begin as soon as possible after stunning and be carried out in such a way as to bring about rapid, profuse and complete. In any case, bleeding should be performed until the animal recover knowledge. Animals should arrive at the suitably indented.

3. during bleeding the trachea and oesophagus must remain intact, with the exception of the sacrifices made to following a religious rite.

4. be used two knives, one for the incision on skin and one for incision of the vessels (at least a carotid artery or the vessels from which they arise).

5 you must wash knives and extraction tool between each animal and disinfected at the end of each one of the lots.

6 blood intended for human consumption must be collected in adequate hygienic conditions.

7. to prevent the blood from clotting systems which conform to the requirements of hygiene will be used. Defibrinacion mechanical systems may be used (metal pallets or materials authorized use, etc.) or addition of anticoagulants allowed and in the proper proportion.

8. each consignment of blood will remain identified until the completion of the post mortem inspection.

9. for hunting breeding, in the case of use as a means of killing the gun or rifle bullets, will have prior authorization of the competent authority.

c.3) skinning/parboiled/shaved 1. The removal of the mammary glands of the females that have Calved once held before flaying, to avoid contamination by milk of the channel, walls, floors and equipment.

2. the skinning, or removal of the bristles must be carried out so as to prevent any contamination of the carcass and/or head and tail.

3. the immediate and complete skinning shall be compulsory except for pigs and calves heads, sheep and goats, provided that those heads are handled in a way such that to prevent any kind of contamination of fresh meat.

4 avoid contact of desolladas with the channels unskinned carcasses, as well as contact channels with walls, floors and ceilings.

5. to remove the skin and wool it must be avoided that the outer surface of the skin comes into contact with the channel.

6. operators and equipment that come into contact with the outer surface of the skin and wool must not touch the meat.

7. workers who come to flaying employees wash cutting tooling and sterilized them frequently after their employment.

8 will proceed as soon as possible to the withdrawal from skin and hides in the room intended for that purpose.



Cattle will be hygienically separation of legs, hands, and horns of animals before flaying and evisceration.



Ovine and caprine animals if the skinning operation is performed in a horizontal position of the animal acceptable means will be used to prevent contamination by urine (only for females).



Pigs (shaved) 1. The immediate and complete skinning shall not be required. If they are not caping, must be immediately stripped of its bristles.

2. the withdrawal of the bristles operation must be performed so as to prevent any contamination of the carcass and/or head and tail.

3. to facilitate the operation of the shaved only authorised additives may be used. Then be a complete wash of animals with drinking water.

4. the risk of contamination of the meat by scalding water must be reduced to a minimum.

c.4) relative to the dressing and evisceration 1. Dressing and evisceration operations should be made so as to prevent any contamination of the meat by faeces or urine.

• In cases where item is the separation of the cabeza-canal, will be made so as to prevent contamination with the gastrointestinal contents • will proceed to the ligation of the urethra and rectum, or use an equivalent system keeping intact sphincter anal, and prior to evisceration so as to prevent the exit of feces and urine • the removal of the urinary bladder , penis and rectum will take place in such a way that they do not contaminate the channel 2. There will be a process of identification of cabeza-canal - viscera when their separation, by placing a distinctive multiseriado, or through parallel chains, which must not be removed until the end of the post mortem inspection: 3. provided that does not show any pathological signs or no lesion, the penis may be evacuated immediately. The withdrawal of the penis will be held so that carcass, not contaminated by urine or equipment and facilities.

4. the used instrument for cutting the chest should be disinfected after each use.

5. operators carrying out the evisceration washed cutting tooling employees and sterilized them frequently after their employment.

6. the instrument of cutting of the channel into two half-carcases should be disinfected after use on each suspect animal or in which post-mortem inspection have been observed abnormal processes.

7 in all species, the kidneys must come off its fat sheath and, when it comes to animals of the bovine and porcine species and solipeds the perirenal capsule.

8. the output of the viscera will take place: • by mobile with a continuous system of cleaning and disinfecting carousels.

• Trucks or fixed tables which are regularly washed and are disinfected whenever they have been in contact with viscera with pathological processes, pollution or output content, or from a channel that is not suitable. The washing of these trucks or fixed tables should be performed so that they do not contaminate meat products suitable for consumption and/or equipment; whenever possible this operation should be carried out in the specific area of wash.

9 may divide carcases of domestic pigs in half-carcases or quarters, and half carcases into a maximum of three large cuts. Cutting and boning must be carried out in a cutting plant.

10. until post-mortem inspection is completed, parts of the slaughtered animal be subject to such inspection must remain out of touch with other channels, offal or viscera, including those that have already undergone post-mortem inspection.

11. once inspected shall be the showered carcasses with hot water, top down and mode that are not contaminated adjacent areas, products, or equipment and eliminate possible remains of bones, fat, etc.

12. after post-mortem inspection, the tonsils from bovines and solipeds will be removed hygienically.

OO. Concerning the treatment and marking of offal 1. When intended for further processing: • stomachs must be blanched or washed • intestines must be emptied and washed • heads and feet must be desolladas or scalded and depilated 2. The livers of bovine animals shall be marked with a code identifying the eartag of the animal and the date of slaughter.

PP. relating to packaging and packaging in the case of use of estoquinetes, these must be new and/or single-use and are in proper state of cleanliness.

Annex I C specification of sanitary conditions that must be met by cutting plants on water supply water/ice/steam hot water network will have thermometers, or any other system at different points on the network, to guarantee the control and maintenance of the temperature of 82 ° C.



DISCHARGES and withdrawal of relative waste discharges / areas of waste and by-products by-products and waste meat coming from cutting and not intended for human consumption shall be collected, to go together, in equipment, vessels or premises for that purpose.



TRACEABILITY the traceability system that is implanted in the cutting room, since the previous link to the rear link, should help to maintain traceability throughout the cutting process.

QQ. Concerning the loteado the lot of the cutting room will be made maximum parts processed in one day.

RR. Concerning the traceability back
At the time of the reception of the raw material, you must register: • name of the product (specifying the type of animal) • date of entry • weight and quantity of the lot • name and approval number of the slaughterhouse or establishment of origin lot number of sacrifice • • any other relevant information for the HACCP (hazard analysis and critical Control point) SS. Concerning the traceability of process by means of manual or computer records, must record: • the relationship between the lot of sacrifice and the lot of cutting • date of cutting • lot weight • any other relevant information for the HACCP (hazard analysis and critical Control point) TT. Concerning the traceability forward 1. At the time of the expedition, you must register: • name of the product • number or code assigned by the cutting room lot • date • lot • destino(nombre dirección, Número de Registro Sanitario) • transportation data establishing weight (company carrier, registration of the vehicle or container) • any other relevant information for the HACCP (hazard analysis and critical Control point) 2. They will be accompanied by the departure, the following data (label, delivery note, invoice): • name of the product • number or batch code assigned by the approval number of the cutting plant • cutting room • PERSONAL starting weight relative to food handlers staff assigned to the handling of fresh meat shall be required to take a clean work clothes at the beginning of each working day and , if necessary, should change such clothing during the day and wash and disinfect their hands several times in the course of the same, as well as on each resumption of work.



INFRASTRUCTURES and facilities interior A. relative to the equipos-utensilios devices for disinfection of tools shall have facilities for disinfecting tools with hot water at a temperature of not less than 82 ° C, or an alternative system of equivalent effects.

B. on the premises for packaging materials and packaging must have a room for the storage of packaging and packaging materials when these operations are carried out in the establishment.

C. concerning the facilities available to the veterinary service will be available from a local enough conditioning, closed with key and exclusive use of the veterinary service.

D. the inspection at the reception area concerning settlements will benefit from a specific area, with facilities, equipment and adequate means to carry out the inspection of raw materials. At least must have: a table, enough light, a knife, a sterilizer of utensils and sinks.

E on refrigerated rooms and Chambers 1. Refrigeration equipment enabling to maintain internal temperatures required in meats must be: • + 7 ° C to + 3 ° C for offal 2 • fresh meat. You must have a place for cutting operations, chopped, Boning and packaging.

3 you must have a room for the packaging operations, however the packing may take place at the same location that the cutting and packaging, provided that it has a sufficiently large premises and with a distribution that will guarantee the hygienic nature of operations.



THE COLD CHAIN CONTROL 1. Fresh meat must be stored at an internal temperature equal or lower a: • + 7 ºc for carcases and cuts thereof • + 3 ° C for offal 2. During cutting, boning, trimming, cut in slices, cut into cubes, packaging and packing, meat will remain at a temperature not above 3 ° c for offal and 7 ° c for the rest of the meat using a room temperature not superior to + 12 ° C or an alternative system of equivalent effects.

3. the meat can also bone is and dismantle until the mentioned temperatures (hot cutting) can be achieved when the cutting room is located in the same place as dependencies of the slaughterhouse. In this case, the meat should move the room directly from the premises of the abattoir, or after a time delay in a refrigeration or cooling room. Immediately after being exploded and, where appropriate, packaged, the meat must refrigerated temperatures identified above.

4. Likewise, meat also can cut is other than the previous point temperatures, when the competent authority authorized the transport of a specific slaughterhouse to a cutting room at a temperature different from the regulated to enable the production of specific products.



GOOD production practices U.S. relative to General requirements when the establishment has authorized the cutting of fresh meat of different animal species, should take the necessary precautions to avoid any cross contamination, spreading, in his case, in time or in space operations to each species.

VV. relative to the development/manufacture/slaughtered cutting 1. Meat that is cut will be introducing in the facilities provided for that purpose as you will need.

2. cutting shall be carried out so as to prevent any stain of meats. Shrapnel and blood clots should be removed.

WW. Concerning the packing packing will take place in a venue other than the cutting and packaging. It may take place at the same location the following • conditions local must be sufficiently large and with a distribution that will guarantee the hygienic nature of operations.

• The packaging will be introduced to hygienic conditions in the premises, and will be used without delay, and may not be handled by staff handling fresh meat.

Mark of identification 1. The establishment operators must ensure fixing a mark of identification on the product until it leaves the establishment: • However, only it will be necessary to fix a new brand in a product if you unpacked or is desenvasa or if it undergoes a new transformation in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations • take place the establishment operators may set a mark of ID to a product of animal origin only if the product has been prepared in accordance with the legislation in approved establishments 2. Likewise, operators of the establishment must ensure that the method of marking that use is appropriate.

Annex I D statement of health and hygiene conditions to be fulfilled the cleaning and DISINFECTING Chambers of cold stores cold stores will be disinfected often make it possible the storage of foodstuffs and provided that they are empty.



TRACEABILITY system of traceability implemented by cold stores must be based to ensure backward traceability, traceability of process and forward traceability in accordance with the following requirements: XX. Concerning the traceability back at the time of receipt, you must register: • name of the product • number of lot or code of reference • date input • weight and number • name and number of sanitary authorization of the establishment of origin • any other relevant information for the HACCP (hazard analysis and critical Control point) YY. Concerning the traceability of process by means of manual or computer records, must be evidence of: • type of storage that is subject the goods • any other relevant information for the HACCP (hazard analysis and critical Control point) ZZ. Concerning the traceability forward 1. It must register at the time of the expedition,: • name of the product • lot or reference code number • date of departure • weight and quantity • establishment of destination (address, registration number name) • transportation data (company carrier, registration of the vehicle or container) • any other relevant information for the HACCP (hazard analysis and critical Control point) 2. They accompany the carcases and parts the following data (label, delivery note, invoice): • name of the product • code • approval number of the cold store lot number or identification • weight of heading CONTROL the chain cold relative to the storage during the entire period of storage, the temperature inside the refrigerated will correspond to the conditions of each product regulatory conservation and cold treatment received by this and they will be the more consistent than possible, within the allowed tolerances.



GOOD practices of production relative to storage 1. When this establishment authorized for the storage of various products, will prevent store and simultaneously manipulate two or more types of non-packaged goods if there is a risk of cross-contamination between them, and especially if it's processed product and fresh meat 2. Cold stores will have a control system of goods in which are recorded any incidents during storage.

ANNEX I E
Specification of sanitary conditions which must comply with the meat industry: meat and other meat products of animal origin on disinfection and cleaning the rooms/cleaning products will have adequate equipment for washing cages, hangers, etc., used in the process of meat processing.



PROGRAM standard of CONTROL of hygiene (PNCH) relative to the preoperative procedures within the plan of the hygiene control of the production process, establishments which produce consumer-ready foods likely to pose a risk of Listeria monocytogenes for public health, must always take samples of areas and production equipment in order to detect the possible presence of this bacterium.



TRACEABILITY system of traceability implemented by the meat industry must be based on ensuring backward traceability, traceability of process and forward traceability in accordance with the following requirements: A. relative to loteado processing batch composed maximum by the products made on the same day.

B. concerning traceability back at the time of the reception of the raw material, you must register: • product name • date of entry • weight • name and approval number of the establishment of origin • any other relevant information for the HACCP system • in addition as indicated above for the ham, paddle and cane Iberian Loin is should monitor and record the identification of parts according to the regulations in force concerning the traceability of process C.

By manual or computer records must be record: • the relationship between the raw material batch and the batch processing • date • lot weight • any other relevant information for HACCP D. relative to forward traceability 1. It must register at the time of the expedition of the products: • name of the product • number or batch processing code • output • lot • establishment of target weight date (name address, registration number) • transportation data (the carrier enterprise, registration of the vehicle or container) • any other relevant information for the system HACCP 2. They will be accompanied by the product, the following data (label, delivery note, invoice): • name of the product • number or batch processing code • lot weight • number of the analytical CONTROL of product AAA beef industry. Concerning the studies of life when it is necessary, operators of food companies responsible for the manufacture of the product, will conduct studies to investigate compliance with the microbiological criteria throughout the useful life. This applies especially to human consumption-ready foods that may allow the development of l. monocytogenes and may pose a risk to public health in relation to this bacterium.

BBB. Relating to the taking of samples and analytical methods 1. Meat products must meet the following criteria of food security to be acceptable: category of food microorganisms Plan of sampling (1) limits (2) analytical reference method (3) phase in which applies the criterion n c m M ready for consumption foods that may promote the development of l. monocytogenes Listeria monocytogenes 5 0 100 cfu/g (4) / ISO 11290-2 (5) marketed products during its useful life 5 0 absence in 25 g (6) in / ISO 11290-1 before that food has left the immediate control of the operator of the food company which produced it the consumer-ready foods that may not promote the development of l. (7) Listeria monocytogenes monocytogenes 5 0 100 cfu/g in / ISO 11290-2 (5) products marketed during its useful life meat products intended to be consumed raw 0 5 Salmonella absence in 25g in / ISO 6579 products marketed during its useful life (1) n = number of units comprising the sample; c = number of sampling units with values higher than m or falling between m and M.

(2) means that m = M.

(3) it will use the latest version of the standard.

(4) this criterion applies if the manufacturer can demonstrate, to the satisfaction of the competent authority, that the product shall not exceed the limit of 100 cfu/g during its useful life. The operator may fix intermediate limits during the process that should be sufficiently low to ensure that it does not exceed the limit of 100 cfu/g at the end of life.

(5) on a Petri three Petri dishes of 90 mm diameter of 140 mm is planting 1 ml of inoculum.

(6) this criterion applies to the products until they have left the immediate control of the food business operator when this can not prove, to the satisfaction of the competent authority, the product shall not exceed the limit of 100 cfg/g during its useful life (7) is automatically considered to belong to this category products with pH ≤ 4.4 or aw ≤ 0,92 , products with pH ≤ 5,0 and aw ≤ 0,94, and products with a shelf life of less than 5 days. Other categories of products can also belong to this category, provided that it is scientifically justified.

2. interpretation of results: • l. monocytogenes in ready-to-use foods that may allow the development of this bacterium until the food has left the immediate control of the operator of the food company which produced them, when it can be demonstrated that the product will not exceed the limit of 100 cfu/g during its useful life: ✓ satisfactory, if all the values observed indicate absence of bacteria.

✓ Unsatisfactory, if it detects the presence of the bacteria in any of the samples.

• L monocytogenes in other consumer-ready foods: ✓ satisfactory, if all the values observed are ≤ the limit.

✓ Unsatisfactory, if all the values observed are > to the limit.

• Salmonella ✓ satisfactory, if all the values observed indicate absence of the bacteria.

✓ Unsatisfactory, if it detects the presence of the bacteria in any of the samples.

3. animal fats cast, depending on the type, must meet the following standards: cattle, swine, other fats animal Edible tallow Tallow for refining grease of pig lard and other fat pig for refining foodstuffs for refining first juices (1) other fats (2) other fats AGL (m/m % oleic acid max) 0,75 1.25 3.0 0,75 1.25 2.0 1.25 3.0 peroxides (max) 4meq/kg 4meq/kg 6meq/kg 4meq/kg 6meq/kg 6meq/kg





4meq/kg 10meq/kg total soluble impurities maximum 0.15% max 0.5% odor, flavor, color normal (1) the rendered animal fat by gentle heating of the fresh fat from the heart, membranes, kidneys and mesentery of bovine animals, as well as fat from cutting rooms.

(2) the rendered fat obtained by extraction of the adipose tissue of swine facilities and infrastructures indoor CCC. Concerning facilities available to service veterinarian will be properly conditioned premises and with elements of key, at the disposal of the inspection service, if the amount of production required his presence on a regular basis.

When not required the permanent presence of the inspection service, will be sufficient a piece of furniture that can be locked with sufficient capacity for material storage and custody of equipment.

DDD. relative to the area of inspection on reception facilities will benefit from a specific area, with facilities, equipment and adequate means to carry out the inspection of raw materials. At least must have: a table, enough light, a knife, a sterilizer of utensils and sinks.

EEE. Relative to the local or device of additives the establishments which may be applicable to the manufacture, handling and packaging of meat products will benefit from a local or device to store food additives.

FFF. Relative to the local storage for containers and packaging materials
Establishments which may be applicable to the manufacture, handling and packaging of meat products will have a room for the storage of packing materials.

GGG. On the premises of manufacturing and packaging.

1. the establishments which may be applicable to the manufacture, handling and packaging of meat products will benefit from one or more premises, separate and large enough, for the manufacture and packaging of meat products. These operations may be carried out at the same location, when it has appropriate dimensions and design and the process is carried out form continuously and hygienically.

2. in addition, according to the type of processed meat product, the establishment will consist of: • a local or, if there is no danger of contamination, a site to remove the packaging • a local or, if there is no danger of contamination, a site for thawing raw raw • a place for cutting operations • a local or an installation for drying and curing treatments • a local or the smoky • a local installation to desalinate soak, or perform any other treatment of natural casings and similar products, if these operations have not been carried out in origin • a facility for salting, if necessary, of an air conditioning device • a room for the prior cleaning, if necessary, of meat products which are to be sliced, sliced or pitted, for its subsequent packaging • premises for the chop sliced or boning of the meat products to be packaged for submission, provided, if necessary, a device of air conditioning 3. Some of the transactions referred to in the previous paragraph may be made at the same location, when it has appropriate dimensions and design and the process is carried out form continuously and hygienically. When these conditions are not met, operations which may present a health risk to certain products manufactured simultaneously and those associated with an excessive production of heat must be in a different place.

HHH. Relative to the local operations of packaging and expedition 1. Establishments which may be applicable to the manufacture, handling and packaging of meat products will benefit from a local packing and forwarding operations. The packing is not necessary to have an independent manufacturing and packaging of meat products operations room if the room is wide enough and its distribution allows to guarantee the hygienic nature of operations.

2 establishments collecting or processing raw materials for the production of rendered animal fats and Greaves must have a local delivery, unless the establishment issued animal fat only in tankers.



CONTROL chain of cold A. relative to General requirements 1. Throughout the period of storage, the temperature inside the refrigerated will correspond to storage conditions that are adequate and regulations of each product and the cold treatment received by this and they will be the most consistent where possible, within the allowed tolerances, in a way that the internal temperatures of the products listed below are not exceeded : • + 7 ° c for fresh meat and raw materials for the production of animal fats melted and fried until they make fusion. However, raw materials may be stored and transported without active refrigeration provided that the merger is carried out within the 12 hours following the day of obtaining • + 3 ° C for offal 2. During the process of developing products be kept at proper temperatures. This will be checked, if necessary, the ambient temperature of premises and manufacturing rooms. Specifically, during cutting, Boning and cutting of fresh meat, will be maintained at a temperature not above 3 ° c for offal and 7 ° c for the rest of the meat through a temperature not higher than + 12 ° C or an alternative system of equivalent effects.

B. relative to rendered animal fats and Greaves Greaves intended for human consumption will be stored in accordance with the following requirements of temperature: • at a temperature not exceeding 70 ° C, for a period of time not exceeding 24 hours, or at a temperature no higher than - 18 ° C • when Greaves are obtained at a temperature above 70 ° C, and its water content of 10% (m/m) or higher they must be stored at a temperature of not more than 7 ° C for a period of time not exceeding 48 hours or any time/temperature ratio offering an equivalent guarantee, or a temperature no higher than - 18 ° C.

• When Greaves are obtained at a temperature above 70 ° C, and its water content is less than 10% (m/m), there will be no particular condition.



GOOD PRACTICES OF PRODUCTION III. Relative to places of work, useful general requirements and equipment, will be used only for the manufacture of products for which authorization is granted.

However, prior authorisation of the competent authority, they may be used, simultaneously or not, for the preparation of other foodstuffs fit for consumption.

JJJ. Relative to the manufacture b.1) meat products: 1. shall not be used to prepare meat products: • meat declared unfit for consumption human organs from the genital tract of animals • female or male, except the testes • the organs of the urinary system, with the exception of the kidneys and bladder • the cartilage of the larynx, the trachea and the extralobular bronchi • eyes and eyelids • the external auditory meatus • corneal tissues 2. For meat products not treated by heat only when mechanically recovered meat may be used: • has been produced using techniques that do not alter the structure of the bones as described in Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 • its calcium content is not significantly higher than that of minced meat and • comply with the microbiological criteria for minced meat adopted in accordance with Regulation (EC) (No. 2073 / 2004 of the Commission of 15 November 2005 b.2) animal fats and Greaves: 1. for rendered animal fats and Greaves, raw materials must be composed of adipose tissues or bones which have the fewest possible bones and impurities.

2. during the process of fusion of rendered animal fats and Greaves, the use of solvents is prohibited.

3. the rendered animal fat obtained according to the previous conditions, can refine in the same establishment or in another, to improve its physico-chemical qualities, if they meet the applicable analytical rules described above.

b.3) stomachs, bladders and intestines: may be put on the market only if: • have been salted heated or dried, and • after the treatment referred to in the previous point, effective measures are taken to avoid further contamination KKK. Concerning the packing 1. The packing shall be made on the premises, in the rooms provided for this purpose and under satisfactory hygienic conditions.

2. the meat products manufacturing and packing operations may be carried out in the same room if the following conditions are met: • the room is large enough and with a distribution that allows to guarantee the hygiene of the operations • packagings are introduced into the room under hygienic conditions and used without delay identification 1 marking. The establishment operators must ensure fixing a mark of identification on the product until you leave the same: • However, only it will be necessary to fix a new brand in a product if you unpacked or is desenvasa or if it undergoes a new transformation in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations • take place the establishment operators may set a mark of ID to a product of animal origin only if the product has been prepared in accordance with the legislation in approved establishments 2. Likewise, operators of the establishment must ensure that the method of marking used is appropriate: Annex I F statement of health and hygiene conditions to be fulfilled the rewrapping centres: meat products and fresh meat program standard of CONTROL of hygiene (PNCH) relative to the preoperative procedures within the control of the production process hygiene plan , the establishments which produce consumer-ready foods likely to pose a risk of Listeria monocytogenes for public health, must always take samples of areas and production equipment in order to detect the possible presence of this bacterium.



TRACEABILITY system of traceability implemented by the rewrapping Centre must be based to ensure backward traceability, traceability of process and forward traceability in accordance with the following requirements: A. relative to the loteado when handling a processed product you must be assigned a new batch, so lot of preparation will be made maximum by the product processed in a single day , by which a same batch of original product may result in different batches of finished product.

Concerning the traceability back B.
At the time of the reception of the raw material, you must register: • name of product • lot • date of entry • weight • name and approval number of the establishment of origin • any other relevant information for the HACCP system • in addition as indicated above, for the ham, paddle and cane Iberian Loin is should monitor and record the identification of parts according to legislation C. relating to the traceability of process by means of manual or computer records is She must record: • the relationship between the batch of raw material and the production lot • date • lot weight • any other relevant information for HACCP D. relative to forward traceability 1. At the time of the expedition of the products you must register: • name of the product • number or batch processing code • date • lot weight • establishment of destination (name, address, registration number) • transportation data (company carrier, registration of the vehicle or container) • any other relevant information for the system HACCP 2. They will be accompanied by the product, the following data (on label, delivery note or invoice): • name of the product • number or batch processing code • lot weight • number of analytical CONTROL of the product repackaging Centre A. relative to studies of life when necessary, responsible for the final product handling the food business operators, carried out studies to investigate compliance with the microbiological criteria throughout the useful life. This applies especially to human consumption-ready foods that may allow the development of l. monocytogenes and may pose a risk to public health in relation to this bacterium.

B. taking of samples and analytical methods 1. When in the rewrapping Centre is removed the primary packaging of products, well to package them directly to manipulate them or transform them before packing them again, the rewrapping Centre will be responsible for those products, and must make sure that meat products comply with the following criteria of food security to be acceptable: category of food microorganisms Plan of sampling (1) limits (2) analytical reference method (3) phase where the criterion applies






n c m M ready for consumption foods that may promote the development of l. monocytogenes l. monocytogenes 5 0 100 cfu/g (4) in / ISO 11290-2 (5) marketed products during its useful life 5 0 absence in 25 g (6) in / ISO 11290-1 before that food has left the immediate control of the operator of the food company which produced it the consumer-ready foods that may not promote the development of l. monocytogenes (7)







L monocytogenes 5 0 100 cfu/g in / ISO 11290-2 (5) products marketed during its useful life meat products intended to be consumed raw, excluding those in which the manufacturing process or the composition eliminate the risk of Salmonella Salmonella 5 0 absence in 25 g in / ISO 6579 products marketed during its useful life minced meat and prepared meat destined to be consumed raw 0 5 Salmonella absence in 25 g in / ISO 6579 marketed products during your life meat chopped and prepared meat other than poultry meat destined to be consumed cooked 0 5 Salmonella absence in 10 g in / ISO 6579 products marketed during its useful life meat separated mechanically (CSM) 0 5 Salmonella absence in 10 g in / ISO 6579 products marketed during 0 lifetime gelatin and collagen 5 Salmonella absence in 25 g in / ISO 6579 products marketed during its useful life (1) n = number of units He composed the sample; c = number of sampling units with values higher than m or falling between m and M.

(2) means that m = M.

(3) it will use the latest version of the standard.

(4) this criterion applies if the manufacturer can demonstrate, to the satisfaction of the competent authority, that the product shall not exceed the limit of 100 cfu/g during its useful life. The operator may fix intermediate limits during the process that should be sufficiently low to ensure that it does not exceed the limit of 100 cfu/g at the end of life.

(5) on a Petri three Petri dishes of 90 mm diameter of 140 mm is planting 1ml of inoculum.

(6) this criterion applies to the products until they have left the immediate control of the food business operator when this can not prove, to the satisfaction of the competent authority, that the product shall not exceed the limit of 100 cfu/g during its useful life (7) is automatically considered to belong to this category products with pH ≤ 4.4 or aw ≤ 0,92 , products with pH ≤ 5,0 and aw ≤ 0,94, and products with a shelf life of less than 5 days. Other categories of products can also belong to this category, provided that it is scientifically justified.

2. interpretation of results: • l. monocytogenes - in consumer-ready foods that may allow the development of this bacterium until the food has left the immediate control of the operator of the food company which produced them, when it can be demonstrated that the product will not exceed the limit of 100 cfu/g during its useful life: ✓ satisfactory, if all the values observed indicate absence of bacteria.

✓ Unsatisfactory, if it detects the presence of the bacteria in any of the samples.

-In other consumer-ready foods: ✓ satisfactory, if all the values observed are ≤ the limit.

✓ Unsatisfactory, if all the values observed are > to the limit.

• Salmonella ✓ satisfactory, if all the values observed indicate absence of the bacteria.

✓ Unsatisfactory, if it detects the presence of the bacteria in any of the samples.



INFRASTRUCTURES and facilities interior A. relative to the facilities available to the veterinary service you will have a properly conditioned premises and elements equipped with key, at the disposal of the inspection service, if the amount of production required his presence on a regular basis.

When not required the permanent presence of the inspection service, will be sufficient a piece of furniture that can be locked with sufficient capacity for material storage and custody of equipment.

B. relative to local storage for containers and packaging materials establishments which may be applicable to the handling and packaging of meat products will have a room for the storage of packing materials. It is not necessary to have a separate room for packing if local is wide enough and its distribution allows to guarantee the hygienic nature of operations.

C. concerning refrigerated rooms and Chambers 1. The settlements will benefit from one or more sufficiently large premises for the handling of products. These premises will be different for each type of product when there is a risk of cross-contamination between them.

2. depending on the product and manipulation concerned, the establishment will have: • a local or, if there is no danger of contamination, a site to remove the packaging • if appropriate, a local or, if there is no danger of contamination, a setting for defrosting products • if appropriate, a room for cutting, chopped or sliced meat products operations.

• A room for the packaging • a local 3 packing operations. Some of the transactions referred to in the preceding paragraph may be made in the same place, in accordance with the competent authority, when it has appropriate dimensions and design and the process is carried out continuously and hygienic.



CONTROL the chain cold relative to storage 1. Throughout the period of storage, the temperature inside the refrigerated will correspond to the regulatory conditions of each product and the cold treatment received by this and they will be the most consistent where possible, within the allowed tolerances.
2. during the process of handling and repackaging products be kept at proper temperatures. This will be checked, if necessary, ambient temperatures of premises and handling rooms. Specifically, during cutting, Boning and cutting of fresh meat, will be maintained at a temperature not above 3 ° c for offal and 7 ° c for the rest of the meat using a room temperature not superior to + 12 ° C or an alternative system of equivalent effects.



GOOD PRACTICES OF PRODUCTION LLL. Relative to the General requirements when establishing this authorized for the repackaging of different products, will prevent store and simultaneously manipulate two or more types of non-packaged goods if there is a risk of cross-contamination between them, and especially if it's processed product and fresh meat.

MMM. relative to the production, manufacture, working on the handling and packaging of the product may be in the same room when it has a design and adequate dimensions and the process is performed continuously and hygienic.

NNN. Concerning packing whenever removing the primary packaging of products in the rewrapping Centre, the packaging operations shall be made in room apart from the rest of the handling; However, may be carried out in the same room if the following conditions are met: • the room is sufficiently large and distributes such allow secure operations • hygiene packs are introduced into the room under hygienic conditions and used without delay identification 1 marking. Establishments shall ensure fixing a mark of identification on the product until it leaves the establishment: • However, only it will be necessary to fix a new brand in a product if you unpacked or is desenvasa or if it undergoes a new transformation in another establishment, in which case the new mark must indicate the approval number of the establishment where these operations • take place the establishment operators may set a mark of identification to a product of animal origin only if the product has occurred in accordance with provisions of the legislation of approved establishments 2. Likewise, operators of the establishment must ensure that the method of marking that use is appropriate.

Annex II requirements and operation of independent control bodies independent of control bodies shall comply with the criteria set out in the standard ISO/IEC 17020, including criteria of independence for bodies of inspection type to reflected in Annex A of this standard, and must have the appropriate accreditation with a scope that includes the inspection of the conditions of the facilities for the export of products of animal origin in accordance with the provided for in annex 1, issued by the national accreditation entity (ENAC) regulated in chapter II, section 2.a, the regulation of infrastructure for quality and industrial safety approved by the Royal Decree 2200 / 1995 of 28 December, or any other entity of EA member accreditation.

Temporarily independent control organisms which had applied for accreditation may be approved provisionally by a resolution of the agriculture, fisheries and food, in accordance with the procedure established jointly with the Ministry of health and consumption for a maximum period of up to two years after the entry into force of this Royal Decree , and obtained the accreditation, upon request and presentation of the following documents: 1. justification of technical competence to carry out the task through, a. organization chart b. inspector staff (number) c. initial education, formation and training, technical knowledge and experience appropriate 2. Legal identification of the organism.

3. adequate liability insurance.

4. rates.

5 methods and inspection procedures.

6. type or model of inspection report containing, at least, the results of the tests and measurements, as well as all the information necessary to understand and interpret them.

7 document that declared that it is impartial and that it does not have any conflict of interest in regard to the exercise of the tasks requested him to be delegated.

Annex III model of application application the below signer requesting the Inclusion ∙ ∙ renewal ∙ modification ∙ Suspension ∙ termination of the registration of the establishment whose details are set out above, in the framework list of establishments registered for export of meat and meat products regulated by Royal Decree... / 2008, of February, as well as the required sanitary authorization provided for in article 11.2 of the Royal Decree 218/1999 , 5 February, which lays down the sanitary conditions of production and commercialisation with third countries of fresh meat, meat products and other products of animal origin, to export the products later listed third countries requiring this conditions additional to those laid down for intra-Community trade species/s and specific animal/s :---Products: ∙ fresh meat minced meat, preparations of meat, meat products ∙ ∙ ∙ termoprocesados ∙ meat products cured short ripening ∙ meat products cured long maturation in the case of seeking to get authorization for those destinations for those who, through legislation or bilateral agreement set requirements or procedures that exceed those laid down in the aforementioned Royal Decree 2008 , of February, must be indicated explicitly attaching the relevant additional documentation and express knowledge of the specific legislation declaring:---------------in addition, the undersigned declares that certain data are set forth in this application, meet the requirements and also committing to complete test all data contained therein.

En ........................... a ........... de.......................... de ...........

(Signature)

MR. DIRECTOR GENERAL OF ANIMAL HUSBANDRY.

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD C / ALFONSO XII, 62 28071 MADRID.

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