Advanced Search

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.

Subscribe to a Global-Regulation Premium Membership Today!

Key Benefits:

Subscribe Now for only USD$40 per month.

TEXT

As a result of the progressive elimination of trade barriers due to the overcoming of problems related to animal health in our country, it has been possible to expand and develop exports of products of animal origin, which have been of great importance in recent years. To this is added the advance of the Spanish agri-food industry which has significantly boosted exports to both the intra-Community market and third countries.

The export of fresh meat and products of animal origin to non-EU countries is subject to compliance with various requirements, in accordance with the requirements of each case by the third countries of destination, in particular on the areas of hygiene, animal health, traceability and animal welfare. Within this framework, it should be borne in mind that some third countries require, in order to export to them, specific and additional requirements to those applicable to intra-Community trade.

Chapter II of Title II of Law 8/2003 of 24 April of Animal Health regulates controls for the export of, inter alia, products of animal origin, providing that they must be inspected on a basis of prior to its departure from the national territory, and, it provides that in exports, inspections or health tests may also be initiated in the production establishments authorized for this purpose by the General Administration of the State. On the other hand, Law 14/1986, of 25 April, General of Health, in its article 38 provides that the State is the exclusive competence of the State the external health and the relations and international health agreements and that are activities of external health all those carried out in the field of surveillance and control of the possible health risks arising from the import, export or transit of goods and international passenger traffic. It also provides for collaboration between the competent ministries to facilitate the coordination of external health inspection or control activities with those which may be related, in order to simplify and speed up traffic.

The main object of this royal decree is:

(a) To regulate Law 8/2003 as laid down in the fifth final provision of that law in order to facilitate the actions of control of the requirements demanded by various countries, third parties to export to the where these are specific, and additional to those applicable to intra-Community trade

b) To establish, in application of the principles of efficiency, effectiveness, service to the citizen and agility in the administrative procedure, that the application for inclusion in the list also implies the application of the mandatory health authorisation provided for in Article 11.2 of Royal Decree 218/1999 of 5 February laying down health conditions for the production and placing on the market with third countries of fresh meat, meat products and other products of animal origin, for which the supporting documentation submitted will have an effect on both assumptions.

In the elaboration of this royal decree, the autonomous communities and the entities representing the interests of the affected sectors have been consulted.

This royal decree is dictated by the habilitation contained in the fifth final provision of Law 8/2003, of April 24, of animal health, and in article 38.4 of Law 14/1986, of 25 April, General of Health and Article 149.1, rules 10. and 16. of the Constitution, for which exclusive competence in matters of foreign trade and health, respectively, is attributed to the State.

By virtue of the proposal of the Minister for Agriculture, Fisheries and Food and the Minister for Health and Consumer Affairs, in agreement with the Council of State, and after deliberation by the Council of Ministers at its meeting on 22 February of 2008,

DISPONGO:

Article 1. Object and scope of application.

This royal decree aims to establish a voluntary register of administrative nature, called the "Framework List of Registered Establishments", for the export of meat and meat products.

Article 2. Definitions.

1. For the purposes of this royal decree, the definitions referred to in:

(a) Article 3 of Law 8/2003 of 24 April on animal health.

(b) Article 2 of Royal Decree 218/1999 of 5 February laying down health conditions for the production and placing on the market 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 laying down specific hygiene rules for 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 the Regulation.

(e) Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on 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 laying down the general principles and requirements of food law, establishing the European Economic Community Food security and procedures relating to food safety are laid down.

(g) Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls carried out to ensure the verification of compliance with feed law and food and animal health and animal welfare regulations.

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

2. In addition,

following definitions shall apply:

(a) Competent Authorities: The General Directorate of Livestock and the Directorate-General for Public Health, within the scope of their respective powers.

b) Flow diagram: A systematic representation of the sequence of phases or operations carried out in the production or production of a particular food product.

c) Critical limit: Criteria that differentiates the acceptability or unacceptability of the process in a given phase.

(d) Self-control system: A set of actions, procedures and controls that, specifically and programmed, are carried out in the food business to ensure that food, from the point of view of health, are safe for the consumer. The Self-Control System, which must be documented, is the General Plan of Hygiene (PGH) and the Hazard Analysis and Critical Control Points (HACCP) Plan.

e) General hygiene plans (PGH): A set of basic preventive programs and activities, to be developed in all food companies for the achievement of food security. They aim to establish procedures on basic aspects of hygiene and on certain activities of your company. All PGH require specific plans. PGH refers to:

Control of drinking water.

Cleansing and Disinfection.

Pest Control: Discharge and Desratization.

Maintenance of installations, equipment, and tools.

Traceability and lotting.

Handler training.

Vendor control.

Disposal of waste and discharges.

Normalized Hygiene Control Program (PNCH) or Standard Sanitation Operating Procedures (POES).

f) Validation of the self-control system: A finding that the Autocontrol System elements are effective.

g) Verification of the HACCP system: Application of methods, procedures, tests and other evaluations, in addition to surveillance, to verify compliance with the HACCP plan.

Article 3. List of registered establishments for export.

1. The administrative register, called the Framework List of registered establishments for export, is hereby set up, which is assigned and managed by the General Directorate of Livestock, in accordance with the provisions of Article 1.

2. The List shall be constituted in a computerised database, which shall be of a public and informative nature, without prejudice to the limits which are legally appropriate for the protection of personal data, and shall be accessible through the website the Ministry of Agriculture, Fisheries and Food.

3. The list shall contain at least the following information: social reason for the establishment, full address, number of General Health Insurance Register, according to Royal Decree 1712/1991 of 29 November, meat and meat products to which it refers the inclusion, independent inspection body for the verification of compliance with the requirements set out in Annex I, and, where applicable, limitations on third-party products or countries which are included in the list.

4. Appropriate procedures shall be established to ensure that the information contained in the Framework List is communicated to the General Health Register and is accessible to all health authorities.

Article 4. Procedure and requirements.

1. For the inclusion of establishments in the List, the following requirements shall be met:

(a) Be authorised by the competent bodies of the Autonomous Communities, in accordance with the provisions of Royal Decree 1712/1991 of 29 November 1991, in Regulation (EC) No 853/2004, of the European Parliament and of the Council, of 29 April 2004 and Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004.

(b) Credit compliance with the conditions laid down in the "Conditions for the export of meat and meat products", in accordance with the terms set out in Annex I by means of a control report independent of control which complies with the requirements set out in Annex II in respect of their accreditation, requirements and procedures for action.

2. Establishments that meet the above requirements and wish to be included in the List will request it before the General Directorate of Livestock, in the registers and offices referred to in Article 38.4 of Law 30/1992, of November 26, Legal status of the general government and the common administrative procedure, by completing the form set out in Annex III to this standard, which is available electronically for this purpose on the website of the Ministry. The form shall be accompanied by the supporting documentation of the fulfilment of the conditions required, as set out in Annex III.

3. The application for inclusion in the list shall also include the application of the mandatory health authorisation provided for in Article 11.2 of Royal Decree 218/1999 of 5 February. To this end, the Ministry of Agriculture, Fisheries and Food, once a request for inclusion has been received, will immediately send the request to the Directorate General of Public Health, for its resolution by this Department, according to the specific rules applicable. The refusal of the health authorisation shall entail the non-inclusion in the Framework List and shall be communicated to the competent autonomous community in the field of official food control.

4. The General Directorate of Livestock shall be the body responsible for resolving the applications for inclusion in the List. The maximum period for the submission and notification of the express resolution shall be four months, and shall be counted from the time the application has entered the register of the Ministry of Agriculture, Fisheries and Food.

In the event of such a deadline being exceeded without any express resolution, the interested parties may understand their request for inclusion in the List.

Against the resolutions of that Directorate-General, which will not exhaust the administrative route, it will be available to the Minister of Agriculture, Fisheries and Food.

Article 5. Effects of the inclusion in the List.

1. The establishments included in the list shall be the only establishments to be taken into account, in general, by the Ministry of Agriculture, Fisheries and Food, in the negotiation of the health and veterinary arrangements for the export of meat and meat products, with those third countries which require specific and additional requirements for intra-Community trade but do not apply a system of direct inspection by their own authorities for the specific authority of each establishment.

2. The effects of the inclusion in the List may be limited to certain products or meat, or to which the consignment is intended to be made to certain countries, third parties taking into account the requirements of the third country in the field sanitary and veterinary.

3. The competent authorities may agree to the automatic inclusion in the List of those establishments which are authorised for export to certain third countries, in accordance with their established rules.

4. Inclusion in the List will produce effects for one year, and should be renewed annually.

Article 6. Obligations of the establishments.

The applicant or registered establishments must comply, without prejudice to the other obligations laid down in the current regulations, the following:

(a) Communicate to the competent authorities any modification in their activity, facilities, administrative authorities or any of the data recorded in the application.

b) Allow inspectors and controllers designated for the purpose by the competent authorities to enter their premises, as well as to facilitate access to files relating to their trade with third countries and to provide the information that such inspectors and controllers are deemed necessary, working at all times to carry out the checks and inspections carried out in the framework of the provisions of this royal decree.

(c) Communicate to the competent authorities that relevant information concerning the rejections of goods by the health authorities of the third country of destination.

Article 7. Modification, suspension, refresh and low.

1. Without prejudice to the penalties which may be imposed on undertakings as a result of the commission of offences established in accordance with the rules in force, the inclusion of an establishment in the List may be amended, its effects being temporarily suspended, or establishments may cause a reduction, where the specific causes for them are met.

2. Specific causes for the suspension of the effects of the inclusion in the List shall be without prejudice to the first paragraph, the following:

(a) The founded application of the holder, during the suspension of the period requested by the holder, provided that it does not exceed the period of time until the next renewal in the List.

(b) Where animal health reasons or any other phenomenon or cause may constitute a serious danger to animal or public health.

(c) When, after their inclusion in the List, the establishment is included, in a protection or surveillance zone, established in accordance with the rules in force, in relation to any disease that is related to the epidemiological product to be exported. The suspension shall end when the focus in question is declared extinct, or the establishment is excluded from the protection or surveillance zone.

(d) Where, as a result of the controls and inspections provided for in the following Article, or for any other reason, there is a well-founded suspicion of the failure to comply with any of the requirements.

e) When there is an established suspicion that the supporting documentation, or part of it, on the basis of which the authorization, modification or renewal was granted, was false or incorrect.

(f) When the authorization of the establishment provided for in Article 4 (1) (a) is suspended administrative or judicially. The suspension of inclusion in the List shall end when it is found that the specific causes of the suspension have disappeared.

3. The following are causes for the registration of the entries in the List:

a) The holder's request.

(b) Where animal health reasons or any other phenomenon or cause may constitute a serious danger to animal health or public health, and do not modify or suspend it.

c) If any requirement for inclusion in the List is met, it is checked for the default.

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

e) If the carrying out of the controls and inspections provided for in this royal decree is prevented, prevented or seriously impeded.

(f) The expiration of the time limit provided for in the same without having been requested in time and form its renewal.

The absence of the listing will automatically result in cancellation, and the corresponding exclusion of such registration, from the establishment concerned.

4. The effects of the inscriptions on the List shall be modified when any change in any of the conditions laid down therein is present, and shall not be suspended or revoked.

5. The procedure for suspension, modification or reduction shall be initiated on its own initiative or at the request of an interested party, and the maximum time limit for issuing and notifying the express resolution shall be 90 days from the date of the initiation agreement if the on the initiative of the person concerned, from the date on which the application has entered the register of the Ministry of Agriculture, Fisheries and Food. However, in the case of amendments relating to the holder of the establishment, the time limit shall be 30 days maximum.

6. The companies included in the List shall renew their registration annually by submitting an application in accordance with the model in Annex III, before the end of the effects of the inclusion, accompanied by a control report by the independent body of control to the effect, in which it is apparent that the undertaking continues to comply with the requirements which gave rise to its registration. That application, together with the report, shall be submitted no later than 12 months after the date of initial inclusion in the List or its latest renewal, in accordance with the procedure laid down in Article 4.2. The time limit for resolving and notifying the person concerned of the decision shall be no more than two months from the entry of the application into the register of the Ministry of Agriculture, Fisheries and Food.

7. For the purposes of subsequent renewals of the listing, as set out in the previous point, and in the event that, after the inclusion of one or more establishments in the List, any of the requirements laid down in the list are amended. Annex I to this royal decree, the control reports submitted from the amendment, shall make express reference to the fulfilment of the new requirements that would have been established.

8. The General Directorate of Livestock shall be the body responsible for resolving the amendments, suspensions, renewals or casualties, and against the decisions of that Directorate-General, which shall not exhaust the administrative route, may be used in raised before the Minister for Agriculture, Fisheries and Food.

Article 8. Controls and Inspections.

1. The independent control bodies shall verify, by means of control visits at least annually, that the establishments comply with the requirements laid down in this royal decree, and shall issue a valid report for 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 lay down the necessary guidelines to ensure the uniform application of controls and inspections.

3. The competent authorities may carry out the administrative and on-the-spot checks they consider appropriate to verify compliance with the conditions laid down in this royal decree. The checks may affect both the actions of the independent control bodies and the registered establishments, in order to verify compliance and maintenance of the required requirements.

Those responsible for the independent control bodies and registered establishments shall provide the staff designated by the competent authorities with the assistance and assistance necessary for the fulfilment of their obligations. functions.

4. The independent control bodies shall communicate their accreditation or provisional authorisation and the modifications to the autonomous community competent in the field of official food control.

Article 9. Infringements and penalties.

In the event of non-compliance with the provisions of this royal decree, the regime of infringements and penalties laid down in Laws 8/2003, April 24, animal health, and Law 14/1986 of 25 April, will apply. general health care, without prejudice to any possible civil, criminal or other order of responsibility.

Single additional disposition. Human and material resources.

The creation and operation of the List does not imply an increase in public expenditure and will be met with the personal and material resources existing in the Ministry of Agriculture, Fisheries and Food.

First transient disposition. Establishments approved for export to certain third countries at the time of the entry into force of this royal decree.

The establishments which, at the time of the entry into force of this royal decree, are authorized for the export of meat and meat products to third countries which require specific requirements for this purpose. additional to those provided for in intra-Community trade in such goods, may apply for inclusion in the list of establishments registered for export. With regard to the same, the list shall contain the data referred to in Article 3.3.

Except that any of the cases of modification, suspension or extinction provided for in Article 7 are present, the maximum duration of the registration in the List of the establishments referred to in paragraph 1 prior to the date of entry into force of this royal decree, after which it shall be extinguished unless the renewal is requested in advance, in which case the application for renewal shall be submitted. accrediting compliance with the requirements for inclusion in the List.

Second transient disposition. Independent control bodies.

1. The independent control bodies which have applied for the corresponding accreditation may be provisionally authorised by means of a decision of the General Directorate of Livestock, in accordance with the procedure laid down in such a way. together with the Ministry of Health and Consumer Affairs, for a maximum period of up to two years from the notification of such provisional authorisation, as long as they obtain accreditation, upon request and presentation of the documentation provided for in the Annex II.

2. The maximum time limit for resolving and notifying such provisional authorisation shall be 4 months.

3. The provisional authorisation shall be limited as to its validity and effectiveness for the purposes set out in this royal decree.

4. The independent control bodies shall keep for their possible consultation by the competent authorities, for a period of five years, the dossiers, documentation and data of the checks carried out and of the reports issued.

Final disposition first. Competence title.

This royal decree is issued pursuant to the provisions of Article 149.1, Rules 10 and 16 of the Constitution, for which exclusive competence in matters of foreign trade and health is attributed to the State. outside.

Final disposition second. Amendment of Royal Decree 218/1999 of 5 February laying down health conditions for the production and placing on the market with third countries of fresh meat, meat products and other products of animal origin.

Is added to the third paragraph of Article 11 of Royal Decree 218/1999 of 5 February laying down health conditions for the production and placing on the market with third countries of fresh meat, meat products and other products of animal origin, the following paragraph:

" For these purposes, the reports made by the independent control bodies for the inclusion of the establishments in the List of registered establishments for the export, established by the Royal Decree 265/2008, of 22 February, shall be made available to the General Directorate referred to above, which shall take them into account for the granting of the authorization provided for in this Article. "

Final disposition third. Regulatory development faculty.

The Ministers for Agriculture, Fisheries and Food, and Health and Consumer Affairs are empowered to dictate the provisions necessary for the development and implementation of the provisions in their respective powers. in this royal decree.

The ministries are also empowered to modify, jointly and through ministerial order, the annexes to this royal decree.

Final disposition fourth. Entry into force.

This royal decree shall enter into force within six months of the day following that of its publication in the "Official Gazette of the State".

Given in Madrid, on February 22, 2008.

JOHN CARLOS R.

The First Vice President of the Government and Minister of the Presidency,

MARIA TERESA FERNANDEZ DE LA VEGA SANZ

ANNEX I

Establishments requirements

ANNEX I A

Specifications for hygienic and sanitary conditions to be met by meat and meat products for export to third countries

APPCC

All establishments must develop and implement a written APPCC plan covering all products handled by that establishment. The APPCC plan must include the following points:

-Product description

-Flow diagram

-Hazard analysis

-Critical control points (PCC)

-Setting Critical Limits

-Control or surveillance procedure

-Corrective measures

-Maintenance of records

-Verification and reassessment procedures

A. Pertaining to the product description

The HACCP must include:

• The name of the establishment and product

• Ingredients and raw materials used

• The type of packaging used

• The temperature at which the product should be maintained, distributed and sold

• How to prepare the product for consumption

• The intended use or consumers of the finished product

B. Relative to the Flow Diagram

A schema must be available describing the steps of each process and the flow of products in the establishment (flowchart).

C. Related to Hazard Analysis

1. All establishments must have carried out a hazard analysis to determine the safety hazards of food with a reasonable likelihood of occurring during the production process and to identify the hazards. preventive measures that the establishment can implement to control these hazards.

2. The hazard analysis shall consist of:

• Identification and listing of all steps in the process where hazards can be important

• Identification of preventive measures to control identified danger

D. Relative to Critical Control Points (PCC)

The HACCP system must have the Critical Control Points set and documented. To identify the CCPs, the tool called "Decision Tree" will be used, including all hazards identified in the hazard analysis, but other approaches or systems may be used.

E. Relative to Critical Limits Setting

1. Critical limits for each PCC must be established and documented and their validity determined.

2. The critical limits should come from appropriate sources (legal requirements, scientific literature, experimental studies, consultation of experts). More stringent than regulatory but never less stringent critical limits can be set.

3. The establishment must have archived documentation that justifies critical limits.

F. Concerning the Control or Surveillance Procedures

1. A surveillance system must have been established for each PCC. This is the programmed measurement or observation of a CCP in relation to its critical limits. Control or surveillance procedures should be able to detect a loss of control in the CCP.

2. Control processes must be continuous or with sufficient control frequency to ensure that the hazard is under control.

3. Procedures should have been developed to systematically record control data.

4. The employees responsible for the control must be designated

5. The employees responsible for reviewing the control records should be designated

6. Procedures must have been established to use the control results and thus adjust the process and maintain control.

G. Regarding the corrective measures

1. Specific corrective measures must have been established and documented for each PCC.

2. Corrective measures should be directed to:

• Identify and remove the cause of the deviation

• Reset control in the PCC after the corrective measure is taken

• Set measures to prevent a repeat of the deviation

• Prevent products that are harmful to health from entering the market or are otherwise adulterated as a result of a diversion

3. Procedures for recording corrective measures must have been established.

4. Procedures must be available to review the corrective action records.

H. Relative to Record Maintenance

1. The establishment shall have a registration system in place to document the control of the CCP. Records will contain actual values and observations made during control.

2. HACCP system record maintenance procedures must have been established. The relationship of each PCC with its corresponding records shall be available, and the control employees responsible for recording the data in the records shall be identified and ensure that they fulfil their role.

3. Records must contain at least the following information:

• Registration Title and Date

• Product identification

• Critical criteria or criteria

• A place for the responsible firm

• A place for the reviewer's signature

• An ordered way of logging the required data

4. Each entry in a register maintained under the HACCP plan shall be made at the time the specific event occurs and indicate the date and time recorded, and shall bear the signature, or the initials of the establishment employee the entry.

5. Documents and records must be kept for an appropriate period:

• Products without expiration date: will be kept for at least one year for refrigerated products and two years for frozen products

• Products with expiration date or preferred consumption date: they will be kept for at least six months after that date.

6. The use of records maintained informally is acceptable provided that the necessary controls are applied to ensure the integrity of the electronic and signature data.

I. Relating to Verification, Validation and Reevaluation Procedures

1. The facility will have verification procedures to ensure that each of the critical PCC and boundary are correctly controlled.

2. The establishment will have procedures in place to validate that the HACCP plan and the entire self-control system works correctly.

3. To verify that the system is operating correctly, the establishment shall carry out tests, where appropriate, with the legally established microbiological product and process hygiene criteria.

4. Verification and validation shall be carried out by a person other than the person in charge of the surveillance and corrective measures.

5. The establishment will have procedures to reassess the self-control system (including PGH) on a regular basis or whenever significant changes are made to personnel, equipment, structure, product, process or packaging. The establishment will reassess the adequacy of the system at least every year and whenever any significant changes occur.

J. Concerning the knowledge and commitment of the senior management of the establishment

1. The self-control system will require the knowledge and commitment of the establishment's senior management. This means that the establishment accepts and applies the self-control system

2. The HACCP plan will be signed and dated:

• With initial acceptance

• With any significant changes or changes

• At least once a year, at reassessment

CLEANING AND DISINFECTING

A. Concerning the Cleaning and Disinfection/Documentation Plan

1. As part of the General Hygiene Plans or prerequisites of the establishment's self-control system, a properly documented cleaning plan must be provided to ensure that the facilities, equipment and utensils are maintained. Clean at all times.

It should be borne in mind that the Cleaning and Disinfection Plan is actually part of a broader prerequisite called the Normalized Hygiene Control Program.

2. The surfaces, equipment and utensils to be cleaned, the method and frequency of the cleaning and those responsible for the cleaning shall be specified.

In addition to cleaning and disinfection procedures, it is very important to take into account those areas where condensation is expected to be formed. There are certain situations where establishments expect condensation to be formed as a result of certain operations. It is the responsibility of the establishments to control those condensations that can contaminate the product and create unsanitary conditions (for example the condensation of the ceiling of the refrigerator that drips over the channels). The measures must be documented to ensure that condensation does not contaminate the product or create unsanitary conditions. The most frequent will be that the establishments control that condensation by cleaning and disinfecting, on a daily basis or when necessary, the surface (s) where condensation is expected to form.

3. The technical sheets of the cleaning and disinfection products used shall be documented. Manufacturers of detergents and disinfectants of use in the food industry must be registered with the General Health Food Register. On the other hand, the products used in cleaning and disinfection which are considered biocidal products as defined in Royal Decree 1054/2002 of 11 October 2002 regulating the process of assessment for registration, authorisation and The placing on the market of biocidal products may only be used if they are authorised and entered in the Official Register of Biocidal Products of the Directorate-General for Public Health of the Ministry of Health and Consumer Affairs.

4. Cleaning products shall be used in accordance with the manufacturer's instructions so as to ensure that they do not leave any waste or affect equipment, materials, raw materials and products. After use, a complete rinse with drinking water shall be made, unless the instructions for use make it unnecessary to be clarified.

B. Relative to the cleanup status

The premises for food products must be kept clean.

C. Relative to the cleaning room/cleaning products

1. Cleaning and disinfection products and utensils shall not be stored in areas where food products are handled. The cleaning products shall be stored in well-closed containers and in cabinets or sites which can be locked. All cleaning products must bear their relevant label and if they have been transferred to another container other than the original, they must be properly identified at all times.

2. Appropriate facilities for the cleaning, disinfection and storage of equipment and working utensils shall be available, if necessary. These installations must be constructed of materials resistant to corrosion, be easy to clean and have a sufficient supply of hot and cold water.

3. The cleaning room of equipment and equipment will be adequately separated from other food production or storage facilities.

STANDARD HYGIENE CONTROL PROGRAM (PNCH)

1. The establishment will have a Standardised Hygiene Control Programme (also known as the Standard Operating Procedures for Sanitation (POES) which will consist of pre-operational procedures and operational procedures.

2. The Programme shall be signed and dated by the person responsible for the establishment or a person with sufficient authority.

3. The pre-operative procedures shall describe the routine hygiene control procedures to be performed before the working day, shall be identified as such and shall cover at least the cleaning of the surfaces which come into contact with food, facilities, equipment and utensils.

4. The operational procedures shall describe the daily hygiene control procedures, which are carried out during operations, in order to prevent contamination of the product. Established procedures should result in a hygienic environment for preparing, storing or handling all meat products. Procedures established during operations may include, where appropriate:

• Cleaning, hygiene and disinfection of equipment and utensils during production, as needed, in breaks, between shifts and in cleanings within the shift.

• Employee hygiene: personal hygiene, cleaning of outer garments and gloves, covering hair, hand washing, health status, etc.

5. It is required that the establishment monitor the implementation of the hygiene procedures provided for in the programme (pre-operational and operational) on a daily basis. Evaluation of the effectiveness of the procedures can be performed using one or more of the following methods:

• Organoleptic or sensory, (e.g., sight, touch, smell)

• Chemicals

• Microbiological

6. In order to assess the hygiene of the production process, samples will be taken and the work equipment or the food products themselves will be analyzed. In this type of controls it will not be necessary to adjust to a daily frequency. In the process of sampling work areas or equipment, the ISO 18593 standard shall be used as a reference method, although other procedures and tests may be used if they provide equivalent guarantees and are validated.

7. Where deviations from the health procedures established under the Standardised Hygiene Control Programme occur, the establishment should take corrective measures to prevent contamination of the product. Instructions should be given to the employees and management heads on the documentation of the corrective measures.

8. Each establishment shall maintain sufficient daily records to document the implementation and control of the Programme and the corrective measures taken. The employees of the establishment, specified in the Program as responsible for the application and control of the procedures specified therein, shall authenticate the records with their initials and the date. Records shall be kept for at least one year.

WATER SUPPLY

K. Concerning the Clean Water/Documentation Control Plan

1. As part of the pre-requisites of the establishment's self-control system, a properly documented drinking water control plan must be provided to ensure that the water used in the establishment does not affect the healthiness of the food.

2. A general plan shall be available for the distribution network for the cold and hot drinking water of the establishment in which the water intake and the water supply is indicated, and the outlets or water outlets, and in case they are provided with them, deposits, water treatment equipment or any other characteristic which may affect the health of the water shall be indicated. In the plane the different water points will be identified by assigning them a correlative numbering.

3. In the case of intermediate deposits, a maintenance and cleaning plan shall be available.

4. The establishment must carry an analytical control of the water (self-control). The sampling report and the analytical result consistent with the potability control shall refer to the identification of the sampling point assigned above.

5. The analytical control shall be carried out according to the parameters and frequency set out in Royal Decree 140/2003 of 7 February 2003 laying down health criteria for the quality of water for human consumption.

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

L. Relative to water/steam/steam:

1. Sufficient supply and pressure of hot and cold drinking water shall be provided.

2. The tanks, pipelines, etc., used for the collection and storage of drinking water shall be maintained in conditions of adequate sealing to prevent contamination and prevent the entry of vectors.

3. When the supply of drinking water is proper (well, spring, river stream, marine) there will be adequate filtration and purification equipment to be maintained.

4. Where non-potable water is used, for example, for fire prevention, steam production, refrigeration and other similar uses, it shall be circulated by a properly signposted independent channelling. The non-potable water must not establish any connection with the drinking water distribution network and there will be no possibility of reflux to the water.

5. The ice that will be in contact with the food must be made with drinking water. It shall be prepared, handled and stored under conditions that protect it from contamination.

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

7. Recycled water must not pose a risk of contamination. Water may not be reused for the purpose of manufacture, treatment, preservation or marketing of products or substances intended for human consumption. Only water is allowed to be reused for use in processes and cleaning according to the conditions set out in Royal Decree 1620/2007 of 7 December establishing the legal regime for the reuse of clean water.

8. The vapour used in direct contact with the foodstuffs shall not contain any substance which is in danger to the health or may contaminate the product.

DUMPING AND REMOVAL OF WASTE

M. Relative to Waste and Landfill Plan/Documentation

1. As part of the pre-requisites of the establishment's self-control system, a waste and waste disposal plan must be provided, in order to prevent them from becoming a source of contamination for the products. food. This plan should take into account:

• Solid waste

• Wastewater

• Animal products not intended for human consumption

2. The plan shall take into account that the destination, management and treatment of animal by-products not intended for human consumption shall be made as laid down in the Regulation (EC) No 1774/2002 of the European Parliament and of the Council of 3 October 2002 laying down health rules for animal by-products not intended for human consumption. Their removal and transport shall be carried out through legally authorised and registered undertakings, which shall justify the performance of the service requested by delivery of the relevant certificate.

3. A general plan of the establishment's waste water disposal network shall be available.

N. Relative to Wastewater

Waste water evacuation networks must be sufficient to meet the intended objectives and be designed and constructed in such a way as to avoid any risk of contamination. Where the drainage channels are fully or partially open, they must be designed in such a way as to ensure that the waste does not go from a contaminated area to another clean area, and in particular to an area where products are handled food that may pose a high risk to the end consumer.

O. On waste and by-products

1. Waste of foodstuffs, non-edible by-products and non-biological waste materials must be removed hygienically as quickly as possible from the rooms in which food is stored to prevent their accumulation.

2. Animal by-products not intended for human consumption as defined in the Regulation (EC) N ° 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 the collection and transport operations.

P. Relating to waste facilities and equipment

1. The waste facility 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 shall be deposited in containers with a closed, watertight and identified container. Such containers must have suitable construction materials and characteristics, be in good condition and be easily cleaned and, if necessary, easily disinfected, when meat not intended for human consumption is These must be constructed and installed in such a way as to avoid any risk of contamination of fresh meat.

3. Those equipment that are intended to contain seizures, waste and by-products will be used exclusively for this purpose and will be perfectly identified.

4. In the case where a casting system is available for the use of fats, it shall be provided with a fixed deposit, be of impermeable material, allow full emptying on a daily basis and be situated in a duly- paved and drained.

PEST CONTROL

Q. Concerning the Pest Control/Documentation Plan

1. As part of the pre-requisites of the establishment's self-control system, an insect control and control plan and any other undesirable animals must be included. The Plan must include:

• Preventive measures aimed at preventing access to rodents (proper maintenance of facilities, meshes in windows, insect-towners, traps, ultrasounds, etc.)

• Where necessary, the application of chemical measures such as insecticides and ratiticas

2. If the treatment of Pest Control is carried out by external companies, they must be authorized. The registration number of the external company must be known, the number of staff applying for the treatment and the archiving of properly completed certificates of treatment (situation, action, etc.). products ...).

3. If the treatment is carried out by in-house staff of the company itself, it must also be in possession of the appropriate authorisations (applicator meat).

4. Information and technical data sheets for the chemicals used shall be available: authorisations, active substance, presentation, method of application, deadline for deletion, toxicity.

Pesticides for use in the food industry should be manufactured by industries and establishments that are registered in the Food Health Registry. Furthermore, biocidal products as defined in Royal Decree 1054/2002 of 11 October 2002 must be authorised and entered in the Official Register of Biocidal Products of the Directorate-General for Public Health of the Ministry of Health and Consumption.

5. A plane with the location of the raticide baits, which will be numbered, will be available.

6. Insect attraction traps shall be available in sufficient numbers and in good condition. A flat must be counted in which the location is displayed and the insect attraction traps are numbered in the different areas of the establishment.

7. If necessary, the maintenance plan of the anti-insect traps must be documented. In this Plan the replacement of ultraviolet lamps should be considered in order to ensure their effectiveness.

R. Relative application/location of product/storage of products

1. The ultraviolet light lamps will be placed exclusively inside the buildings, and will not be seen from the outside through doors or communication accesses. They will be placed preferably in places that have less lighting to increase their effectiveness, and their placement will be avoided in places where there is potential risk of falling insects over food products.

2. Insecticides and rodenticides by means of baits, lozenges and powder shall not be applied in areas with food or food contact. Its application is restricted to places such as canalisations, lift holes and similar premises.

3. When contact insecticides are used in food processing areas, it shall be monitored that they are protected or have been removed, and subsequently the application of the insecticide shall wash the roofs, walls, floors, machinery and useful insecticides exposed to the insecticide to eliminate residues thereof. Long-acting insecticides should not be used in the areas of food processing, except for the interior of electrical boxes, light switches, engine protections, etc., provided it does not cause contamination. of food products.

4. It will be monitored that the recommended maximum doses for insecticides are not exceeded. The use of insecticides in the machinery room, boilers, changing rooms, etc. is carried out in such a way as to avoid the transfer of such products to clothes, useful work, etc., which can subsequently come into contact with raw materials and/or processed products. Precautions shall be taken when using on the outside perimeter of the establishment to prevent possible vaporisation inside the premises by means of ducts, openings, ventilation tubes, etc.

5. Insecticides and rodenticides in bait, pills, powder, etc. shall be clearly identifiable (by means of colours or other appropriate procedures).

6. The storage of pesticides and chemical substances used for pest control shall be carried out in closed and separated places, must be labelled and stored in separate and well-closed containers.

MAINTENANCE OF INSTALLATION/CALIBRATION AND VERIFICATION OF EQUIPMENT

S. Relative to Maintenance Plan/Maintenance Department

1. As part of the pre-requisites of the establishment's self-control system, an equipment and facilities maintenance plan must be provided to ensure that equipment and facilities are maintained in a correct state and are maintained. avoid contamination.

2. The Plan should include preventive maintenance of facilities and equipment that could create a food security problem due to poor maintenance conditions.

3. The hazardous substances used in maintenance work shall bear their relevant label and shall be stored in separate and well-closed containers.

4. Maintenance personnel working in a food handling area shall maintain a high degree of cleanliness and must wear appropriate, clean and, where appropriate, protective clothing. In addition, the clothing of the maintenance staff must have some distinctive features that differentiate them from the rest of the staff.

T. Concerning the State of Maintenance and Conservation

The premises for food products must be in a good state of maintenance. The state of conservation and maintenance of items, facilities and equipment shall minimise the risk of contamination and shall allow them to be thoroughly cleaned, and if necessary to be disinfected.

U. Relative to the Calibration and Verification Plan

1. The establishment shall have a calibration plan for measuring equipment (scales, thermometers, metal detector ...) which includes at least the periodic calibration of patterns and the verification of the rest of the equipment using such equipment. patterns.

2. Verification procedures should document the scope of the verification, the method to be followed, the acceptance criteria and the actions to be taken when the results are not satisfactory.

3. Measurement equipment and patterns are calibrated and/or verified according to the established program and calibration certificates and verification records are retained as appropriate.

VENDOR CONTROL

1. As part of the pre-requisites of the establishment's self-control system, a Supplier Control Plan must be provided to ensure that raw materials, ingredients and packaging material do not originate in the final products. risks to human health.

2. The supplier control plan should record in writing what is to be requested from suppliers (specifications) and the method of monitoring them. The minimum condition to be required of all suppliers is that they have a general health food registration number, provided that such condition is a legal requirement.

3. The establishments shall have a list of approved suppliers, including the Sanitary Registration number of all of them where such a requirement is a legal requirement.

TRACEABILITY

V. Concerning the Traceability/Documentation Plan

1. As part of the pre-requisites of the establishment's self-control system, a traceability control plan must be provided.

With the traceability plan, it will be necessary to establish correspondence between the origin of the food, its processing and its distribution. In particular, it should be possible to monitor the raw materials, their incorporation into the processed products, processing, location and destination; this follow-up is also possible in the opposite direction.

2. The traceability plan shall take into account:

• Lot identification and definition

• Traceability of Materials and Objects to Contact Food

• Localization, Inmobilization and Withdrawal of Products Procedure

• Backward Traceability

• Internal or process traceability

• Traceability forward

3. All relevant information for traceability purposes shall be recorded, depending on each traceability plan, in order to meet its objective. This will define a system of records and information management that can be easily shared with other stakeholders, and which will be made available to the competent authorities if they so request.

W. Relative to Lotting

1. In order to be able to apply any traceability system, each company will have to group in some way the set of units it produces, manufactures, envases or in broad terms, manages. The company must clearly define what it considers a lot and clearly explain how it identifies them

2. The lot must be separately identified, production lines, handled, manufactured or packaged in the same circumstances and which are liable to have the same risks, and will allow the connection of the final products, with the information from the HACCP system and the quality control of those products.

3. Food products may be marketed only if they are accompanied by an indication to identify the lot to which those products belong.

X. Concerning the Traceability of Materials and Objects to Contact Food

1. The traceability of materials and articles must be ensured at all stages in order to facilitate the control, removal of defective products, consumer information and the allocation of responsibilities.

2. Taking due account of technological feasibility, establishments shall implement systems and procedures to enable the identification of the undertakings which have supplied them with the materials or articles (and where appropriate, the substances or products which have been used in their manufacture) as well as their relation to the operations or processes which have been carried out within the undertaking, and to the final products which come from it.

Y. Concerning the Procedure for Localization, Inmobilization and Withdrawal of Products

There should be a documented procedure for identifying and removing foods that may pose a risk to the health of consumers, which have been produced, processed and distributed. for a company:

• Establishments must be kept informed of the risks their products may present. To this end, they shall record and study those claims from which the existence of a risk may be deducted and, where appropriate, carry out sampling tests for products placed on the market or establish other appropriate systems.

• If an incident occurs or if an establishment considers or has reason to believe that any of the food they have imported, produced, processed, manufactured or distributed does not meet the safety requirements of the food, has the specific obligation to consider the following actions, sometimes simultaneously:

✓ Know the nature of the incident.

✓ Locate the affected product.

✓ Proceed immediately to your withdrawal from the market.

✓ If the product has reached consumers, adopt, without requiring the competent authorities, appropriate measures to avoid the risks, including, inform consumers by, if appropriate, the publication of special notices, remove products from the market or recall them from consumers.

✓ Report it to the competent authorities. Unless such foods are subject to immediate control, in which case it is not for the competent authorities to inform the competent authorities.

✓ Also report measures taken, if necessary, to prevent risks to the final consumer.

✓ Report to other economic operators, if necessary.

✓ Perform post incident report and draw conclusions.

Z. Relative to Backtracking

Establishments must be able to identify any person or undertaking who has supplied them with a food, an animal intended for the production of food or any substance intended to be incorporated in a food or likely to be.

AA. Relative to Process Traceability

1. The establishments must be able to relate the products that have been received in the company, the operations or processes that have followed, within the company and the final products that come out of it.

2. The information related to the processes carried out shall be recorded and monitored, in addition to any information derived from the system of self-control (HACCP) and food safety legislation.

BB. Relative to Forward Traceability

1. Establishments shall be able to identify any person or undertaking to whom they have supplied a food, an animal intended for the production of food or any substance intended to be incorporated in a food or likely to be be.

2. It should be possible to know which batch or batch of batches have been sold and which customers have been distributed.

PERSONAL

CC. Concerning food handlers

1. The handlers must know and comply with the work instructions established by the company to ensure the safety and health of the food. They must maintain a high degree of personal grooming.

2. Staff access to facilities will be monitored and limited.

3. The slaughter and handling of meat or meat products shall be prohibited for persons liable to contaminate them.

4. Staff working in premises or areas where meat or meat products are handled or transported without packaging shall be required to wear clothing or other clean protective clothing, of light colour and of exclusive use, and to use cubks and footwear appropriate. The beard, where necessary, should be covered.

5. The handlers shall cover the cuts and wounds with appropriate waterproof bandages.

6. Handlers must wash their hands with hot water and soap or suitable disinfectants, as often as required at work, always before they are incorporated, after their absence or having carried out activities outside their duties. specific.

7. During the exercise of the activity, the handlers may not:

• Smoking

• Mask chewing gum

• Eating at the job

• Sneezing or coughing on food

• Perform any other activity that may be cause of contamination of food

• Take personal effects that may come into direct contact with food (rings, bracelets, watches, or other objects)

8. Persons suffering from or carrying a disease which may be transmitted through foodstuffs, or are afflicted, for example, with infected wounds, skin infections, sores or diarrhoea, shall not be authorised to to manipulate food products or to enter under no circumstances in areas of food handling where there is a risk of direct or indirect contamination. Any person who is in such circumstances, who is employed in a business in the food sector and who may be in contact with foodstuffs, must immediately inform the establishment of the disease he or she suffers from. the symptoms it presents and if possible, also its causes.

9. The staff of the dirty zone (live animals, seizures, etc.) must wear a dress with some distinctive distinguishing from the rest of the handling staff.

10. The staff of the dirty zone (live animals, seizures, etc.) will not handle products in the clean area during the working day.

11. Appropriate systems for cleaning and disinfecting existing footwear shall be used at the entrance to the handling area from the changing rooms, services and other areas, unless the establishment has another system of effectiveness equivalent to prevent footwear from acting as a pollution vehicle for the products produced in it.

12. Visitors to food processing and handling areas shall wear protective clothing and comply with the hygiene rules provided for in this paragraph.

DD. On training in food hygiene

b.1) Manipulator training plan

1. As part of the pre-requisites of the system of self-control of the establishment, a training plan for handlers must be provided to ensure the supervision and instruction or training of food handlers in food hygiene issues, according to your work activity.

2. The training provided by food handlers should be able to be accredited, depending on whether they are delivered directly by food companies or through authorised entities.

• Those responsible for food companies who are directly involved in the food industry will have to provide documentation demonstrating the types of programmes provided to the handlers, the periodicity with the which performs them, and the monitoring of handling practices

• If training is provided through authorized entities, authorized entities will demonstrate the use of training received by food handlers during training courses in food hygiene. by issuing training certificates to food handlers

b.2) Responsible training HACCP

The establishments shall ensure that those who are responsible for the development and maintenance of the HACCP, the procedure or the implementation of the relevant guides, have received appropriate training in respect of the implementation of the the principles of the HACCP.

PRODUCT ANALYTIC CONTROL

The establishments, as part of their HACCP system, shall carry out, as appropriate, the sampling and analysis of their products, and the application of corresponding corrective actions to ensure and verify that in the requirements of food law are met and specifically the microbiological criteria for food safety and process hygiene as laid down in Commission Regulation (EC) No 2073/2005 of 15 November 2005.

A. Concerning the Taking of Samples and Analytical Methods:

1. The sampling and analysis methods shall be those laid down by national or Community legislation. In the absence of such methods, methods that are scientifically validated according to internationally recognised standards or protocols shall be used.

2. For microbiological checks, the analytical methods and the sampling plans and methods set out in Annex I to Commission Regulation (EC) No 2073/2005 of 15 November 2005 taking into account the requirements of this Regulation shall apply. Following considerations:

• In the absence of more specific rules on the collection of samples and the preparation of samples for testing, the relevant ISO standards and the guidelines of the Codex Alimentariuswill be used as reference methods

• The number of sample units in the sampling plans may be reduced if the establishment is able to demonstrate, through historical documentation, that it has effective procedures based on the HACCP principles. derogation shall not be valid where the objective of the test is to specifically assess the acceptability of a certain batch of food products or a process

• The establishments may use other sampling and testing procedures if they can demonstrate to the satisfaction of the competent authorities that these procedures provide at least equivalent guarantees. These procedures may include the use of alternative sampling locations and trend analysis

• The use of alternative analytical methods shall be permitted where the methods are validated with respect to the reference method and if a registered method is used, certified by third parties in accordance with the EN ISO standard 16140 or other internationally accepted similar protocols

• If the establishment wishes to use analytical methods other than validated and certified as described in the preceding paragraph, the methods shall be validated in accordance with internationally accepted protocols and their use shall be authorised by the competent authority

3. Establishments should decide for themselves, as part of their procedures based on the principles of HACCP and other hygiene control procedures, the appropriate frequency of sampling:

• The establishments will adopt this decision in the context of their procedures based on the principles of HACCP and good hygiene practices, taking into account the mode of employment of the food product

• The frequency of sampling may be adapted to the nature and dimensions of the establishment, provided that the safety of food products is not endangered

• In cases where the legislation sets out specific frequencies, the frequency of sampling shall be at least that provided for in the legislation

B. Relative to unsatisfactory results

1. The establishments will analyse trends in the test results. When they observe a trend to unsatisfactory results, they shall take the appropriate measures to rectify the situation without undue delay in order to avoid repetition of microbiological risks.

2. Where the results of the tests carried out are unsatisfactory, in accordance with the food safety criteria laid down in Commission Regulation (EC) No 2073/2005 of 15 November 2005, the establishments shall take the necessary measures. indicated below:

• Withdrawal or recovery of the product or batch of food products, in accordance with the procedure defined by the company for this purpose

• Products placed on the market which are not yet at the retail level and which do not meet the food safety criteria may undergo further processing by means of a treatment which eliminates the Risk in question. The establishment may use the lot for purposes other than originally intended, provided that such use does not pose a risk to public health or animal health and the use has been decided within the procedures based on the HACCP principles and good hygiene practices and authorised by the competent authority

• Other corrective measures defined in their procedures based on HACCP principles

• Other measures needed to protect the health of consumers

• Measures to find the cause of the unsatisfactory results, in order to avoid the repetition of unacceptable microbiological contamination. Those measures may include amendments to procedures based on the principles of HACCP or other measures to control the hygiene of food products in force

C. Relating to useful life studies

Where necessary, the establishments responsible for the manufacture of the product shall carry out studies to investigate the fulfilment of the criteria over all useful life:

• The studies will consist of the following:

✓ Specifications of the physicochemical characteristics of the product, such as pH, aw, salt content, concentration of preservatives and type of packaging system, taking into account storage and processing conditions, the potential for pollution and expected useful life; and

✓ The consultation of the scientific literature and available research data on the aspects that characterize the growth and survival of the micro-organisms in question.

• Where necessary, on the basis of the above studies, the food business operator shall carry out additional studies, including the following:

✓ Elaboration of forecast mathematical models established for the food in question, using critical growth or survival factors applicable to the micro-organisms in question present in the product;

✓ Tests to investigate the ability of the micro-organism in question, adequately inoculated, to grow or survive in the product under different reasonably foreseeable storage conditions;

✓ Studies to assess the growth or survival of the micro-organisms in question that may be present in the product during their lifetime under reasonably foreseeable conditions of distribution, storage and usage.

• The above studies will take into account the variability inherent in the product, the micro-organisms in question and the conditions of transformation and storage

EXTERNAL ENVIRONMENT AND INFRASTRUCTURES

Relative to General Conditions

1. The establishment shall be sufficiently isolated from other industries likely to produce contamination.

2. The external conditions of the establishment will allow for good food hygiene practices, including protection against pollution and pest control. The outer perimeter and the rest of the facilities of the industry shall be kept in hygienic conditions that prevent the improper storage of used machinery, packaging, waste, waste, or any other susceptible circumstances producing pollution, such as sandy areas, shantytowns, etc.

3. The outer perimeter of the buildings and the means of communication between them shall be suitably paved and equipped with sufficient drains.

4. The external light points (streetlights, high intensity headlamps, etc.) will be far from walls and facades of the buildings where the different production units are located to avoid attracting insects to these areas.

5. The loading and unloading docks of the goods shall be constructed in such a way as to allow their easy cleaning and shall have adequate protective devices for possible environmental contamination (dust, rain) or vector input, by means of air curtain equipment, bellows, etc. In addition, they must have devices to save the possible gap between their surface area and that of the vehicle load planes.

6. The adjustment of the closure of the doors to the outside, access mechanisms, openings, etc., to the different areas of the establishment, will allow to maintain the adequate conditions of tightness.

7. A suitable site and facilities shall be available for the cleaning and disinfection of the means of transport of meat and meat products.

• Except in the case of cold stores which only receive and store, for dispatch, fresh meat or hygienically packaged meat products

• However, such sites and such facilities shall not be required if the means of transport are cleaned and disinfected at authorised premises.

INFRASTRUCTURE AND INDOOR INSTALLATIONS

EE. Relative to product design/distribution/flow

1. The design and structure of the different areas of the production unit shall keep a pre-established order for product development from the reception to the dispatch, avoiding any unnecessary backsliding and cross-border operations.

The structure and distribution of the different buildings that make up the productive unit of the establishment will allow the production and management of the products in hygienic conditions without coming into contact with the outside.

2. There will be no point in the productive circuit where there is the possibility of contamination of food products with confiscated products, waste, by-products, etc.

3. Adequate separation shall be maintained between the different stays and operations where the absence of the same poses a risk of contamination of the product.

FF. Concerning the general structures

The facilities will allow good food hygiene practices:

• Proper maintenance, cleaning and/or disinfection

• Pest control

• Avoid or minimize air-borne pollution

• Allow sufficient workspace for hygienic performance of all operations

• Avoid the accumulation of dirt

• Avoid contact with toxic materials

• Avoid the deposit of particles in food products

• Avoid undesirable condensation or mold formation on surfaces

b.1) Soils and Walls

1. The soil will be of impermeable materials, easy to clean and to disinfect, resistant, imputrescible and arranged in a way that facilitates the water outlet.

2. The design and structure in the construction of the floors has sufficient inclination for the drain towards the sinks to be correct.

3. However, the water outlet is not required for sinks:

• In the freezing chambers

• In the areas and corridors for which the meat is transported

• In premises intended for the packaging of offal of slaughterhouses

4. The sinks shall be transfered with siphons and provided with grids.

5. The walls must be smooth, resistant and waterproof.

6. The union line of the walls with the floor must be rounded or equipped with a similar finish.

b.2) High beds/Structures

1. The roofs will be easy to clean.

2. The ceilings (or, where there are no ceilings, the inner surface of the roof), false ceilings and other suspended installations must be constructed and worked in such a way as to prevent the accumulation of dirt and reduce condensation, Non-desirable mold and particle detachment. In case the roof is constructed of panels on rails, the joints will be properly sealed.

3. The ladders of access or communication from one dependency to another of the establishment shall be designed and located in such a way as to permit easy cleaning and disinfection.

4. The air suspension ladders shall be located in such a way as to avoid contamination of the food products produced below them.

b.3) Windows, gaps, and doors

1. Windows and other practicable holes must be constructed in such a way as to prevent the accumulation of dirt.

2. The inner and outer sill of the windows of the processing and storage areas shall have sufficient inclination to prevent the accumulation of dust, dirt and improper use for the placement of tools and tools.

3. The windows and holes that they can communicate with the exterior must be provided, if necessary, with screens against insects that will be kept clean and integrated.

4. Windows which are installed on the walls of the exposed product rooms must have acrylic or polycarbonated plastic glass or other non-asshillable material, or have any other protective method that avoids the risk of contamination by break.

5. The doors must be easy to clean and disinfect, which will require their surfaces to be smooth and non-absorbent. The frames of the doors of access to the cooling and freezing chambers and other wet areas of processing shall be coated with metal sheets whose welds are smooth and corrosion resistant and whose attachment is sealed.

6. The accesses of the processing and storage areas of the plant will have the height and width sufficient to allow the passage of machinery, without this touch the lateral frames or protections.

7. Intercommunication doors between processing rooms shall have an automatic closing device.

8. The doors of the cooling and freezing chambers shall be isotherms, of hermetic closure.

b.4) Ventilation and Lighting

1. Adequate and sufficient means of mechanical or natural ventilation and the evacuation of vapours shall be available to remove as far as possible condensation on surfaces such as walls and ceilings. Excessive condensation of steam will be avoided, making it difficult or preventing visibility or potential contamination of products.

2. Mechanical air currents from contaminated areas to clean areas should be avoided. Air renewal systems will work properly in all areas to prevent the improper retention of odours, toxic gases and others not noticeable by the senses (CO2, etc.).

3. The air intake of the forced ventilation and renewal systems shall be provided with filters for dust removal, environmental contamination, etc.

4. Premises intended for foodstuffs must be provided with sufficient natural or artificial light. For guidance, the light intensities are:

• General areas of work or product handling: 216 Lux. (measurement with the photometer at 1 meter from the ground)

• Channel inspection points, heads or viscera, or where necessary to do the inspection: 540 Lux. (measured at the point of inspection)

• Cooling or freezing cameras: 108 Lux. (measured at the height of the lowest area of the channel)

5. All artificial points of light will be properly protected, so that in case of breakage, no contamination of the areas where products are handled will occur.

6. The placement of the points of light and their direction shall be appropriate according to the activities to which they are intended.

GG. Concerning equipment-utensils

c.1) General Requirements

1. The materials, equipment and utensils used in the establishment shall be authorised for use in the food industry. They should be easy to clean and, if necessary, to disinfect. They will be constructed in such a way that they do not remain hollow, with smooth, washable, corrosion resistant and non-toxic materials. Your installation will allow proper cleaning of the equipment and surrounding area.

2. They must be kept in good condition. With the exception of non-recoverable containers and containers, their construction, composition and state of preservation and maintenance must allow them to be cleaned perfectly and, if necessary, disinfected.

3. The use of the following materials is restricted to:

• Stainless steel: unrestricted, provided that the alloy is unalterable under normal conditions of use

• Anodized aluminum or aluminum: only on surfaces that are not in contact with the product and ingredients

• electrolytic coating or galvanizing treatment: only for auxiliary equipment and whose coating must remain unalterable during normal use (hanging perches, racks, pallets, etc.)

• Metal alloys: that they do not have a lead content of more than 5% and their use is restricted by their characteristics to those uses where the surfaces are not altered and no contamination of the product occurs

• Plastics: its use is restricted by its characteristics to those uses where the surfaces are not altered and no contamination of the product occurs

• Copper, bronze, brass: only in air, water, bearings, bearings, gears, not in contact with the product

• Cristal: restricted use in windows, skylights and other facilities where, due to its characteristics (tempered glass of Pirex of high impact resistance) allow its use, cleaning and inspection in security conditions

• Painting: only in those parts of machinery or equipment that are not in contact with the product or the

• Wood: only as auxiliary material in non-humid areas and whose surface is uncut and/or polished (e.g. pallets in storage of finished products, canes of hanging products, etc.). Wood may be used in the rooms for curing, smoking, ripening, sausage, storage and dispatch of meat and meat preparations where this is essential for technological reasons as long as the requirements of the hygiene of the meat

c.2) Machinery/Equipment

1. Machinery and equipment shall be constructed, designed and installed in such a way as to permit easy access and disassembly for the inspection and cleaning of all parts which may be in direct or indirect contact with the machinery and equipment. The machinery and equipment of large dimensions shall have adequate access devices (ladders, walkways, etc.), in order to carry out their cleaning and inspection.

2. The machinery, equipment and fixed equipment will be found for cleaning and inspection:

• Separate from walls and ceilings

• sufficiently separated from the ground or sealed to the ground

3. The bearings and bearings of the machinery shall be sufficiently far removed from the product circuit or, located in such a way as not to contaminate it with foreign substances (fats, lubricating oils, aerosols, etc.)

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

5. The welds shall be smooth, uniform, without projections as far as possible with respect to the bonding surface. Metal surfaces and equipment that have been welded shall be inspected before being used to check that they are free of metal balls or pieces of welding.

c.3) Useful

1. Cutting tools and knives and other knives will be constructed of metal, plastic, and other authorized waterproof materials, and will be easily washable.

2. The boards of the tables shall be constructed of plastic or other authorised material. Securing the board will allow easy mounting and disassembly for cleaning.

c.4) Detector of metals or other foreign bodies

1. As part of the hazard analysis and determination of the Critical Control Points of the HACCP system, the establishment will assess the need for a metal detector equipment or other foreign bodies.

2. The metal detector equipment must include an alarm (acoustic or visual) that automatically stops production lines.

c.5) Product transport teams

1. Equipment used in the transport of products on the plant shall be constructed of stainless steel.

2. In the case where the transport equipment is made of galvanised material, it shall be given away when necessary and/or replaced when it is fitted with cracks or breakages by new equipment.

c.6) Facilities for washing food products

Facilities for washing food products must be separated from those intended to wash their hands.

c.7) Shoe cleaning and disinfection systems

At the entrance to the handling area from changing rooms, services and other areas, appropriate cleaning and disinfection systems for footwear or equivalent systems, located in strategic locations and in numbers, shall be available. sufficient.

c.8) Lavamans

1. A sufficient number of lavatories located at strategic points in the work areas will be available.

2. The taps must not be operated with the hand. They shall have hot and cold running water, soap dispenser and single-use towels, with sanitary bins for the collection of the same.

c.9) Armaries/Stages

All cabinets located in storage areas, laboratory, condiment room, etc., will have on their top a sloping structure in the form of a roof that avoids dust accumulation and improper use as place of storage.

HH. Concerning the facilities at the disposal of the veterinary service

The establishments shall make available to the health authorities a proper dependency or facilities during the performance of their duties.

II. Relative to non-compliant returns and product zones

1. The establishments shall have premises or sites for returns of raw materials.

2. The establishments shall have premises or sites for the receipt of returns of processed products.

JJ. Concerning refrigerated rooms and chambers

1. Where necessary, refrigeration equipment shall be provided to enable the meat and meat products to be kept at the required internal temperatures.

2. Companies which manufacture, handle and package processed food products must have adequate rooms with sufficient capacity to store the raw materials separated from the processed products.

3. Rooms shall be available for storage of packed meat and unpacked meat separately unless their storage takes place at different times or in such a way that the packaging material and the mode of storage cannot be sources of contamination of the meat.

4. Each chamber or refrigerated room shall have a reliable, easily read and regularly checked thermometer, the sensitive element of which shall be so positioned as to measure the highest temperature inside the chamber.

5. The design, structure and placement of the cold equipment will be adequate to avoid contamination of the products (condensations, drip, bad filtration, etc.).

KK. Relating to services/dressing rooms/staff dependencies

1. Changing rooms shall be available for staff separated by gender, in number and with sufficient capacity.

2. There shall be a sufficient number of cistern toilets connected to an effective evacuation network.

3. There shall be a sufficient number of washbasins, conveniently located and intended for the cleaning of the hands. The taps must not be operated with the hand.

4. The washbasins must have hot and cold running water, and must be equipped with soap dispensers, single-use towels, and sanitary bins for the collection thereof.

5. The changing rooms will be fitted with a suitable number of showers (in cold stores which only store packaging products will not require the presence of showers). Sufficient soap and clean towel showers shall be available for use by the establishment's employees.

6. The changing rooms will have smooth, waterproof and washable walls and floors.

7. Toilets shall not be directly communicated to the rooms in which the foodstuffs are handled. The services shall be separated from the vestibule by walls to the ceiling, the access shall not be direct to the processing or storage rooms, and the doors shall possess automatic closing devices and their adjustment shall prevent the removal of odours from other areas.

8. The staff shall have two separate lockers or compartments for workwear and for streetwear. The lockers will be made of easy cleaning and disinfection materials.

9. The lockers shall have at their top a sloping structure in the form of a roof which avoids dust accumulation and improper use as a storage site.

10. It shall be avoided to keep the work footwear without cleaning (or wet) at the lockers.

11. Employees will not be able to use lockers to store food unless they are in airtight packaging.

12. In the event that the company manages the cleaning of the uniforms, a suitable number of specific containers will be available for the dirty and/or contaminated clothing of the employees of the establishment.

COLD CHAIN CONTROL

1. Raw materials, ingredients and foodstuffs which may contribute to the multiplication of pathogenic micro-organisms or to the formation of toxins must not be kept at temperatures which may give rise to health risks. Meat and meat products shall comply with the manufacturing and conservation temperatures established by the rules applicable to each type of product.

2. Temperature of chambers and rooms at regulated temperature shall be monitored. In case of no automatic temperature recording system, a manual recording shall be carried out at the appropriate intervals.

3. The cold chain must not be interrupted. However, limited periods not subject to temperature control shall be allowed for practical handling requirements during the preparation, transport, storage, presentation and delivery of foodstuffs, provided that this does not pose a health risk.

4. The loading and unloading operations of the vehicles must be carried out as quickly as possible, using as many means of maintenance as necessary, in such a way that no increase in the temperature of the vehicles is carried out. products that may affect their quality. Therefore, the journey between the vehicle and the warehouse must be as short as possible.

5. When food products are to be kept at low temperatures, they must be refrigerated as soon as possible, so as not to give rise to health risks.

GOOD PRODUCTION PRACTICES

A. Concerning general requirements

1. At all stages of production, processing and distribution, meat and meat products must be protected against any contamination which may render them unfit for human consumption or harmful to health, or contaminate them in such a way that their consumption in that state can reasonably be considered inadvisable.

2. Meat or meat products and containers holding the meat or meat products must not come into direct contact with the floor of the walls or with fixed structures not designed for that purpose.

3. It is prohibited to spread serrin or any other analogue substance on the floor of the premises of work and storage.

4. When the opening of the windows may result in contamination, the windows must remain closed during production.

B. On the reception of packaging and packaging

Packaging and packaging materials that may be a source of contamination for food products should not be accepted.

C. Concerning storage of food products

1. Raw materials and products must be stored under appropriate conditions to prevent their harmful deterioration and to protect them from contamination.

2. The stowage of the products inside the chambers will hinder the circulation of air to a minimum, so that it does not interfere in the exchange of air-product heat, nor do they create localized atmospheres that could harm the food stored.

3. Fresh packaged or packaged meat must not be stored in the same premises as that unpacked or unpacked, unless its storage takes place at different times or in such a way as to produce packaging material and storage mode. cannot constitute sources of contamination.

4. Meat and meat products subject to freezing shall be stored in such a way that the date on which it was frozen can be known at all times.

D. Concerning the storage of packaging and packaging

Packaging must be stored so that they are not exposed to any risk of contamination:

• Packaging and packaging must not be stored in contact with the soil and will have a sufficient wall separation to allow for inspection

• The storage premises of these materials are free of dust and parasites

E. Relative to Manufacturing/Manufacturing/Fauna

Defrosting:

The defrosting must be carried out in such a way as to minimise the risk of the multiplication of pathogenic micro-organisms. After thawing, the food products shall be handled in such a way as to minimise the risk of the multiplication of pathogenic micro-organisms.

F. Concerning packaging and packaging

1. Packaging and packaging operations shall be carried out in such a way as to avoid contamination of the products.

2. Packaging and packaging must not be reused unless they are resistant to corrosion, easy to clean, and provided that they have been cleaned and disinfected in advance.

3. Packaging and packaging must meet all hygiene standards and in particular:

• They will not be able to alter the organoleptic characters of the meat

• They will not be able to transmit harmful substances to meat for human health

• Be of sufficient strength to ensure effective protection of meat during transport and handling

ANNEX I B

Statement of hygiene-sanitary conditions to be met by slaughterhouses

AUTOCONTROL SYSTEM

Relative to the Hazard Analysis and Critical Control Points (HACCP) system

The procedures shall ensure that each animal or, where appropriate, each batch of animals accepted at the premises of the establishment:

• It has been conveniently identified

• It is accompanied by the relevant information of its exploitation of provenance according to the Regulation (EC) N ° 853/2004 of the European Parliament and of the Council of 29 April 2004, taking into account the dates of implementation laid down in the Regulation (EC) No 2076/2005 of 5 December 2005 laying down transitional provisions for the implementation of Regulations (EC) No 853/2004, (EC) No 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

• Not from a holding or area subject to a travel ban or other restriction for animal or public health reasons, except where the competent authority so permits

• It's clean

• Good health, in so far as you can judge the establishment

• It is found, when arriving at the slaughterhouse, in a satisfactory state as far as welfare is concerned

CLEANING AND DISINFECTING

Relative to cleanup status

The cleaning status of the stables, attachments, retention pens, lazareto, and sanitary abattoir shall comply with the following considerations:

• Proper disposal of organic waste

• Proper withdrawal of garbage, useless supplies, etc.

• Proper state of feeders and drinkers

• Proper state of cleaning of the tools, instruments and equipment in the sanitary slaughterhouse (if any)

FECAL CONTAMINATION CONTROL PROGRAM, GASTROINTESTINAL CONTENT, INTAKE, AND MILK

During the operation, the channels, organs and other parts must be handled in a sanitary manner in order to prevent contamination by fecal material, urine, hair, dirt or foreign matter. If contamination occurs, such a channel, organ or other party shall be removed in a satisfactory manner.

• In case of breakage and/or tear of the abdominal viscera, the removal and cleaning of the affected parts of the canal, sterilisation of the knife and cleaning of the facilities and equipment will be carried out

• During the removal of the udders, the milk or colostrum must not contaminate the carcase. In the case of contamination by milk, the immediate expunge of the canal and the washing of the equipment and facilities shall be carried out

1. In each of the establishments dedicated to the slaughter of livestock, an inspection programme shall be carried out in order to verify that the establishment is producing carcases which are not contaminated with faecal material, gastrointestinal or milk.

2. The inspection programme shall have personnel carrying out continuous checks on the line of slaughter.

3. When the inspection program staff finds stool, the channel will be re-examined and reprocessed by the establishment.

WATER SUPPLY

Relative to Water/Hyel/Steam

The hot water network shall have thermometers, or any other system at different points of the network, to ensure the control and maintenance of the temperature of 82 ° C.

DUMPING AND REMOVAL OF WASTE

Relative to discharges, waste zones and byproducts

a.1) Waste and by-products:

Meat retained or declared unfit for human consumption and inedible offal shall not come into contact with meat that has been declared fit for consumption.

a.2) Waste installations and equipment:

1. Lock-lock installations must be available for storage in retained meat cooling.

2. Independent facilities for unfit meat should be available.

MAINTENANCE OF EQUIPMENT AND INSTALLATION/CALIBRATION OF EQUIPMENT

Relative to maintenance and conservation status:

The general condition of the stables, attachments, retention pens, lazareto, and sanitary abattoir shall comply with the following considerations:

• General state of maintenance of walls, ceilings, floors, doors, windows and paint

• Proper state of feeders and drinkers

• Adequate drainage

• Proper state of maintenance of the tools, instruments and equipment in the sanitary slaughterhouse (if any)

TRACEABILITY

A. Relative to the Loty

1. In the case of carcases and carcases divided into pieces of species other than bovine animals, a batch of slaughter shall be composed of all the animals slaughtered in the same slaughterhouse and in the same circumstances shall not contain any animal different species or category (e.g. piglets and baited pigs) and shall always permit the identification of the holdings of origin of the animals. In addition, a batch of slaughter shall be the maximum of one day's slaughter.

To clarify, that in the case of the beef channels, the identification will not be carried out in batches, but individually. In carcases, half-carcases and half-carcases divided into a maximum of three pieces and a quarter of a beef carcase there must be a reference code that unequivocally relates the carcass to the animal of provenance.

2. A lot of offal shall be composed of no more than those offal extracted on a day of slaughter.

B. Relative to backward traceability

1. On arrival at the slaughterhouse, the entries of the various consignments or "holding lots" shall be entered. The holding lot shall include animals of the same type arriving from a holding on the same day. Each lot of exploitation shall be accompanied by a separate health document ("Guide") which may be considered as the number of the sanitary document as the operating lot number.

2. At the time of reception of the animals in the slaughterhouse, the following shall be registered:

• Health Certificate or Guide Operation Batch Number

• Code of identification of the origin of the animals (REGA)

• Date of entry

• Quantity of animals per batch

C. Regarding process traceability

The company must ensure the internal traceability of both the channels and the offal:

c.1) Channels:

Using manual or computer records, you must be aware of:

• The relationship between the holding lots and the slaughter batch

• Date on which the sacrifice occurred

• Weight and Quantity of the slaughter batch

• Any other information of interest derived from the HACCP system

c.2) Despojos:

Using manual or computer records, you must be aware of:

• The relationship between the slaughter batch and the offal batch

• Date on which the offals were extracted

• Batch Identification Number

• Batch weight

• Any other information of interest derived from the HACCP system

D. Relative to forward traceability

The company must ensure traceability forward to both the channels and the offal.

d.1) Channels:

1. At the time of dispatch, it shall be recorded:

• Product name

• Number of slaughter batch

• Date of sacrifice

• Weight and Quantity

• Date of departure

• Target setting (address name, health record number)

• Transport data (carrier and vehicle registration or container)

• Any other information of interest derived from the HACCP system.

2. Accompany the consignment, the following data (on the label, delivery note or invoice):

• Product name

• Number of Batch

• Number of Sanitary Registry of the slaughterhouse

• Weight of the game

d.2) Despojos:

1. At the time of dispatch, it shall be recorded:

• Product name

• Number of offal batch

• Date of Sacrifice/Extraction of Offal

• Weight

• Date of departure

• Target setting (address name, health record number)

• Transport data (carrier and vehicle registration or container)

• Any other information of interest derived from the HACCP system

2. Accompany the consignment, the following data (label, albaran, invoice):

• Product name

• Number of Batch

• Number of Slaughterhouse Sanitary Register (Identification Mark)

• Weight of the game

PERSONAL

Relative to food handlers

1. The staff assigned to the slaughter of the animals, to the slaughter or handling of fresh meat, shall be required to wear a clean work dress at the beginning of each working day and, if necessary, must change such clothing. during the day and wash and disinfect the hands several times in the course of the day, as well as at every restart of the work.

2. People who have been in contact with sick animals or infected meats should immediately carefully wash their hands and arms with hot water and then disinfect them.

PRODUCT ANALYTIC CONTROL

A. Concerning the waste self-control programme

The owners or managers of all establishments shall take all necessary measures, in particular by means of self-controls for the determination of waste, in order to:

• Accept only, either by direct delivery or through an intermediary, animals for which the producer is in a position to ensure that the waiting time has been respected

• Ensure that the farm animals or products introduced into the establishment:

✓ Do not have any residue levels that exceed the maximum authorized limits.

✓ No prohibited substances or products or indications of their administration.

B. Concerning the bacteriological control of channels

Slaughterhouses will have regular process hygiene controls in place, through the microbiological analysis of the channels.

b.1) Sample-Take Obtaining and Localization Methods

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

2. Samples of five channels shall be taken at random at each sampling session. The locations of the samples shall be selected taking into account the slaughter technology used in each slaughterhouse.

3. When sampling is done to perform colony counts of aerobic and enterobacteriaceae bacteria, samples from four locations of each channel will be taken. The destructive method will result in four tissue samples representing a total of 20 cm2. If the non-destructive method is used for this purpose, the sampling zone 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. Areas of most likely contamination will be selected. The total sampling area will be at least 400 cm2.

5. When samples are taken from different locations in a channel, they will be pooled before they are examined.

b.2) Sample rate

1. The 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 one test every two weeks if satisfactory results are obtained for six consecutive weeks.

3. In the case of sampling 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 sampling frequency for the analysis of Salmonella may also be reduced if there is a national or regional control programme of the Salmonella and if that programme includes evidence to replace the above mentioned sampling. The frequency of sampling may be further reduced if the national or regional control programme of the Salmonella demonstrates that the prevalence of Salmonella is low in animals purchased by the slaughterhouse.

4. However, small slaughterhouses may be exempted from the above sampling frequencies where the risk analysis justifies it and, as a result, the competent authority authorises it.

Microbiological criteria

Food Category

Microorganisms

Sample Take Plan(1)

Limits(2)

Reference analytic method (3)

Phase in which the criterion

n

c

m

M

pigs (4)

aerobic colony count

4.0 log ufc/cm2 daily log average

5.0 log ufc/cm2 daily log average

ISO 4833

Channels after your operation but before cooling

Enterobacteriaceae

2.0 log ufc/cm2 daily log average

3.0 log ufc/cm 2 daily log average

ISO 21528-2

Channels after your operation but before cooling

50(5)

5(6

Absence in the zone-examined zone

EN/ISO 6579

Channels after its operation but before cooling

vaults,

ovines,

caprines and

equines (4)

aerobic colony count

3.5 log ufc/cm2 daily log average

5.0 log ufc/cm2 daily log average

ISO 4833

Channels after its operation but before cooling

Enterobacteriaceae

1.5 log ufc/cm2 media log daily

2.5 log ufc/cm2 daily log average

ISO 21528-2

Channels after your faado but before cooling

50(5)

2(6)

Absence in the area examined by channel

EN/ISO 6579

Channels after your operation but before cooling

(1) n = number of units that make up the sample; c = number of sampling units that give values between m and M.

(2) M = M.

(3) The latest version of the rule will be used.

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

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

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

• Interpretation of Test Results for the Count of Aerobes and Enterobacteria:

✓ success, if the daily log average is ≤ m,

✓ acceptable, if the daily log average is between m and M,

✓ unsatisfactory, if the daily log average is > M.

• Interpretation of Test Results for Salmonella Analysis:

After each sample session for the Salmonella analysis, the results of the last ten sessions will be evaluated, in order to obtain the n number of samples, then interpreted as:

✓ success, if the presence of Salmonella is detected at 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 Insatisfactory Results

When the results of the tests carried out are unsatisfactory, food business operators shall take the following measures:

• For the case of aerobic colonies and enterobacteriaceae:

✓ Improvements in the hygiene of the sacrifice and review of the process controls.

• For the case of Salmonella:

✓ Improvements in the hygiene of the slaughter and review of the controls of the process, the origin of the animals and the biosecurity measures in the holdings of origin.

EXTERNAL ENVIRONMENT AND INFRASTRUCTURES

A. Concerning the general external conditions

1. Slaughterhouses shall have the means to control any entry and exit of the slaughterhouse.

2. There shall be a clear separation between the dirty zone and the clean area in order to protect the latter from any contamination.

B. Concerning the stables:

1. Slaughterhouses must have sufficient numbers of suitable and hygienic housing facilities:

• Your size will ensure animal welfare

• They will be provided with protection to protect animals from the weather or, if the weather conditions permit, from waiting pens to house the animals

2. If, in addition to the establishment premises listed above, the slaughterhouses are prepared for livestock without shelter or natural shade, adequate protection shall be provided to protect them from the weather. The conditions for the maintenance of the grassland shall ensure that the health of the animals is not threatened by physical, chemical or other factors.

3. Your location should facilitate the ante-mortem inspection.

4. The slaughterhouses must provide, for the sick or suspected animals, independent facilities with lock or, if the weather permits, a corrals, which have an independent evacuation and are located in such a way. the contamination of other animals is prevented, unless the competent authority considers that such facilities are unnecessary.

5. The establishment premises must have:

• Soils that minimize the risk of slipping and do not cause injury to the animals that are in contact with them

• Resistant, waterproof and easy to clean and clean floors and floors

• Roof

• Water supply devices for the abrevate of the animals and, if necessary, for their feeding

• Where appropriate, evacuation networks for the discharge of liquids

• Water Thomas located in strategic locations, to perform an effective cleaning of the same

• Suitable ventilation for the expected extreme temperature and humidity conditions. Where a mechanical ventilation system is required, a replacement system shall be available, which in the event of a malfunction immediately becomes operational

• Lighting of sufficient intensity to carry out the -mortem inspection and be able to examine all the animals at any time, having to be available in case of need for artificial replacement lighting appropriate

• If there are places, devices to bind to the animals with ronzals

• If necessary, sufficient amounts of adequate bed for all animals to spend the night in such premises

Manure store

A specially-conditioned site must be available provided that the manure is stored in the slaughterhouse enclosure.

INFRASTRUCTURE AND INDOOR INSTALLATIONS

A. Concerning equipment-utensils

Sterilizers

There will be sterilizers of useful next to the jobs, of metal resistant to corrosion and provided with a mechanism that keeps the water at 82 ° C during the daily day or equivalent system

B. Concerning the facilities at the disposal of the veterinary service

A sufficiently-conditioned, locked-in, and at the disposal of the veterinary service shall be provided.

C. Concerning refrigerated rooms and cold chambers

Cooling equipment must be provided to maintain the required internal temperatures in the meat.

• + 7 ° C for fresh meat

• + 3 ° C for offal (viscera and blood)

D. Concerning the slaughter and slaughter room

1. In the case where there are simultaneous lines of slaughter of one or more species, there shall be a net separation between those lines in order to avoid contamination of each other.

2. A network of air rails shall be available for the maintenance and subsequent handling of the meat which, after stunning, allows the fishing to be carried out as far as possible with the suspended animal. In no case shall the animal come into contact with the soil during the operation.

3. There will be a stunning box and a hoist area:

• Design and construction of stunning and hoisting areas will prevent the accidental departure of animals from these areas

• They will be kept dry and clean throughout the slaughter operations

4. Separation in space and time should be ensured:

• Aturment and bleeding

• Scraped and burned down scaling

• Evisceration and Faining

• Preparing and cleaning offal

• Packaging of offal

• Meat Expedition

E. Relative to Triperia

An independent room for emptying, washing and cleaning of stomachs and intestines shall be available unless the competent authority authorises for each particular case that such operations are carried out within a slaughterhouse. different times:

F. Concerning the laboratory for the detection of Trichinella (porcine and equine)

Slaughterhouses shall have a premises sufficiently equipped for the detection of Trichinella, in accordance with the requirements and methods described in Commission Regulation (EC) No 2075/2005 of 5 December 2005, which specific rules are laid down for official controls on the presence of Trichinella in the meat provided that such examination takes place in the establishment. The Trichinella detection laboratories shall be close to the slaughter premises of the pigs and horses and may be closed with a key.

COLD CHAIN CONTROL

Relative to storage

Fresh meat must be refrigerated immediately after post-mortem inspection and be permanently maintained at an internal temperature equal to or less than:

• + 7 ° C for channels and their chunks

• + 3 ° C for offal (viscera and blood)

GOOD PRODUCTION PRACTICES

LL. Concerning general hygienic and sanitary conditions

1. The entry of any animal in the establishments except those intended for slaughter shall be prevented. Within the slaughterhouse, as such, only the entry of the number of animals necessary for proper operation shall be permitted.

2. The animals must be clean.

3. Only live animals which are to be slaughtered may enter live animals at the slaughter site, with the exception of:

• Critically-killed animals

• Wild Game

• farmed game animals slaughtered at the place of production in accordance with Section III of Regulation 853/2004 of the European Parliament and of the Council of 29 April 2004

4. The official veterinarian shall be informed of the existence of any dead animal in the establishment, with the prohibition of his introduction into the slaughter room and the identification and destruction of any animal in the shortest possible time.

5. Once the animals have been introduced into the slaughter site, it must be carried out without delay.

6. It will be forbidden to nail knives in the meat, as well as clean these meats with a cloth or any other material.

MM. Relating to Reception and Stabling

1. After arrival at the slaughterhouse, the animals must be slaughtered without unnecessary delay. However, when their welfare so requires, they shall be given a rest period before slaughter.

2. Any animal or batch of animals sent to the slaughterhouse must be identified in such a way that its origin can be known. The identification of animals of the porcine, ovine and caprine species is regulated by Royal Decree 205/1996 of 9 February establishing a system for the identification and registration of bovine animals, swine, ovine and caprine animals and the bovine species by Royal Decree 1980/1998 of 18 September 1998 establishing a system for the identification and registration of bovine animals.

b.1.) Food Chain Information

1. The establishments shall, where appropriate, request, receive, verify 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. Establishments shall not accept animals at the premises of the slaughterhouse unless they have requested and received the relevant food safety information contained in the records of the holding of provenance. This information shall include, in particular:

(a) The situation of the holding of provenance or the regional situation as regards animal health.

b) The health status of the animals.

(c) Veterinary medicinal products or other treatments administered to animals for an appropriate period and with a withdrawal period exceeding zero, together with the dates of their 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 for the protection of public health, of the analyses carried out on samples taken from animals or other samples collected to diagnose diseases that may affect the safety of the meat, including samples taken in the framework of the monitoring and control of zoonoses and residues.

f) Any relevant reports relating to previous -mortem and post-mortem inspections on animals from the same holding of provenance, including in particular the reports of the veterinarian official.

g) Production data, when they can indicate the presence of diseases.

(h) The name, address and National Identity Document (DNI) or Foreign Identity Number (NIE) of the private veterinarian who normally serves the holding of provenance.

However, it is not necessary for slaughterhouse operators to receive:

• The information referred to in (a), (b), (f) and (h) if the establishment is already aware of such information (e.g. through a permanent arrangement or a quality assurance system)

• The information referred to in (a), (b), (f) and (g) if the producer declares that there is no relevant information to be reported

It is not necessary to provide the information as a textual extract from 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. Establishments shall receive such information at least 24 hours before the arrival of the animals at the slaughterhouse.

• However, if the competent authority so permits, information on the food chain may accompany the slaughterhouse to the animals to which it relates, without the need for at least 24 hours of in advance, in the case of:

✓ porcine animals or farmed game animals which have undergone an ante-mortem inspection on the holding of provenance, if accompanied by a certificate signed by the veterinarian in which he declares that he has examined the animals in question. the exploitation and that it has found them healthy.

✓ Domestic Solipeds,

✓ Animals that have been subjected to emergency slaughter, if accompanied by a declaration signed by the veterinarian in which the favourable result of the -mortem inspection is recorded.

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

4. Establishments shall assess the relevant information. If they accept the animals for slaughter, they must supply the documents mentioned in the preceding points to the official veterinarian. The slaughter of the animal may not take place until the official veterinarian so permits.

5. The establishments shall check the passports accompanying the 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 at the slaughterhouse premises after the assessment of the relevant information on the food chain shall give a copy of the information to the official veterinarian without delay and, except for circumstances referred to in point 3, at least 24 hours before the arrival of the animal or the lot. The establishment shall notify the official veterinarian of any information concerning health concerns prior to the ante-mortem inspection of the animal concerned.

7. Where the animals arrive at the slaughterhouse without the information on the food chain, the operator shall immediately notify the official veterinarian. The slaughter of the animal may not take place until the official veterinarian so permits.

8. The application of this paragraph shall be made taking into account the dates of application laid down in the Regulation (EC) No 2076/2005 of the Commission of 5 December 2005.

b.2) Animal welfare rules

1. Suitable equipment such as bridges, ramps and walkways shall be used for the unloading of animals:

• Such equipment shall be equipped with non-slip and, if necessary, a side-protection floor.

• The inclination of the ramps must not be greater than an angle of 20 degrees, that is to say, 36.4% with respect to the horizontal, when carrying pigs, calves and horses, or at an angle of 26 degrees 34 minutes, i.e. 50% in respect of the horizontal, in the case of sheep and bovine animals other than calves. When the slope is greater than 10 degrees, that is to say 17.6% with respect to the horizontal, the ramps shall be equipped with a system, for example a transverse slats, which ensures that the animals rise or fall without risk or difficulty.

2. The animal discharge ramps, hallways, pens and roof structure shall be maintained in sufficient cleaning conditions to prevent injury to the animals during their handling.

3. The animals will be unloaded as soon as possible after their arrival. If the delay of the operation cannot be avoided, they will be protected from inclement weather and provided with adequate ventilation.

4. Animals susceptible to injury to each other because of their species, sex, age or origin shall be kept and kept separate.

5. When exposed to wet weather and high temperatures, they will be refreshed with adequate means

6. The animals shall only be moved to the place of slaughter when they are immediately slaughtered. Animals that are not slaughtered immediately after their arrival must be in a stout.

7. Animals which have suffered suffering or pain during transport or on arrival at the slaughterhouse, as well as animals which have not been weaned, must be slaughtered immediately. If not possible, they shall be isolated and slaughtered as soon as possible and within two hours at the latest. Animals which cannot walk shall not be dragged to the place of slaughter, but shall be killed where they are yazcan or, if practicable without any unnecessary suffering, they shall be transported to the local slaughter of urgency on a wheelbarrow or rolling platform.

8. The handling of animals by personnel in discharge, running to corrals and ante mortem inspection,be carried out by appropriate means and in a humanitarian manner:

• During the discharge you will not be frightened or cause agitation or mistreat the animals and you will be careful not to bring them down. If necessary, they will be taken individually. It is prohibited:

a) hitting or kicking the animals;

(b) apply pressure on the particularly sensitive points of the animal body in such a way as to cause unnecessary pain or suffering, and in particular to crush, twist or break the animals ' tail, or to catch the animals. animals by the eyes;

c) hanging animals by mechanical means;

d) lift or drag the animals by the head, ears, horns, legs, tail or hair, or manipulate them in such a way as to cause them pain or unnecessary suffering;

e) using skewers or other pointed instruments;

f) voluntarily hinder the passage to an animal to which it is guided or conducted anywhere in which animals are handled.

• You will take the animals carefully. The corridors shall be designed in such a way as to minimise the risk that the animals may be boiled and that their disposal will make it possible to take advantage of the gregarious nature of the animals. Instruments intended to guide animals may only be used for this purpose and only for short periods. Instruments which administer electric shocks may be used only with adult and porcine bovine animals to be redeployed and provided that the discharges do not last more than one second, are administered at appropriate intervals and the animals are provided with of free space in front of them to advance. The downloads can only be applied to the muscles of the rear rooms.

9. Animals which are not moved directly to the place of slaughter after their arrival must constantly be provided with drinking water, which is permanently distributed by appropriate equipment. Food shall be supplied to animals which have not been slaughtered within 12 hours of arrival and shall subsequently be provided with moderate quantities of food at appropriate intervals. Animals which remain for 12 hours or more in a slaughterhouse shall be housed and, where appropriate, tied with rronzals, in such a way as to be able to lie without difficulty. If they are not tied to rronzals, they must have food that allows them to feed without being disturbed.

10. The animal health condition and condition shall be inspected at least every morning and every afternoon.

11. The washing of animals shall be carried out by appropriate means, leaving a time for them to dry before stunning.

NN. Related to Elaboration/Manufacture/Faure

c.1) Aturdid

Animal welfare rules

1. Before their slaughter the animals will be stunned.

2. The attachment of the animals before stunning shall be carried out in accordance with the following:

• Animals will be properly fastened to avoid, as far as possible, any avoidable pain, suffering, agitation, injury or contusion

• In the case of ritual slaughter, the holding of the animals of the vaccine species before slaughter shall be obligatory by means of a mechanical procedure, in order to avoid such animals suffering from pain, suffering and excitations, as well as avoidable wounds or contusions

• Neither the animals ' legs will be tied nor will they be suspended before stunning or killing. The blocking of an animal in a restraint system may not be considered in any way as a suspension

• Animals which are to be stunned or killed by mechanical or electrical means applied to the head shall be presented in a position which allows the apparatus to be applied and operated with ease, precision and during the time required. The competent authorities may, however, authorise the use of appropriate means of restricting the movement of the head in the case of solipeds and cattle.

• It is prohibited to use electrical stunning devices to make the attachment or immobilization or to force the animals to move

3. The animal's awareness should be prolonged to the end of the bleeding.

4. Stunning should not be performed when it is not possible to bleed the animals immediately afterwards.

5. The methods authorized to perform the stunning are as follows:

a) Drilling pin piston:

• Exisiting security devices to prevent accidental discharge

• The type of applicator and projectile will be suitable for each species, sex and age of the slaughtered animals

• Animals will not be introduced into the stun boxes until the person in charge of the stunning is ready to perform it as soon as the animal is in the box. The head of the animal shall not be fastened until the matarife is ready to perform the stunning.

• The instruments will be positioned so that the projectile is introduced into the cerebral cortex. It is prohibited, in particular, to fire in the back of cattle.

• This method shall be authorised, however, in the case of sheep and goats whose horns prevent the frontal firing. In such a case, the shot shall be made immediately behind the base of the horns and in the direction of the mouth, and the bleeding must begin within fifteen seconds of the firing.

• When a boring pin instrument is used, the operator will check that, after each shot, the pin backs up all its length. If not, the instrument will not be reused again until it has been repaired

b) percussion

• This procedure may be used only if a mechanical instrument is used to deliver a blow to the skull.

• The operator must ensure that the instrument is applied in the correct position and that the cartridge load is adequate and in accordance with the manufacturer's instructions, in order to achieve an effective non-fracturing stunning the skull

c) Electronarcosis by electrodes

• The electrodes will be placed so that they cinch the brain so that the current can pass through it. It is also appropriate to take appropriate measures to obtain good electrical contact, and in particular to remove excess wool or to wet the skin.

• The current shall be applied in such a way as to prevent the production of bleeding or other modifications of the tissues that may hinder subsequent inspection procedures

• They will existit and use time control, voltage and current intensity devices. When the animals are individually stunned, the apparatus:

✓ Ira provided with a device that measures the impedance of the load and prevents its operation if the required minimum intensity does not circulate.

✓ Ira provided with an acoustic or visual device indicating the time of application to the animal.

✓ You will be connected to a device that indicates the voltage and intensity of the stream, placed where the operator can view it clearly.

d) Exposure to carbon dioxide

• The concentration of carbon dioxide for the stunning operation of the animals shall be at least 70% by volume

• The mixture will not present harmful and irritating gases

• The chamber where the pigs are exposed to the gas and the equipment used to transport them through it shall be designed, constructed and preserved in such a way as to avoid causing injury to the animals and to compress the thorax, and so that they can remain standing until the loss of consciousness. The conveyor equipment and the camera shall be properly illuminated so that the pigs can be seen to each other or see what the circumvents are.

• The camera will have devices that measure the concentration of gas at the point of maximum exposure. Such devices shall send an alert signal that can be seen and heard perfectly if the carbon dioxide concentration falls below the required level

• The pigs shall be placed in boxes or in containers so that they can be seen with each other and shall be placed in the gas chamber within thirty seconds of their entry into the installation. They will be moved from the entrance to the maximum concentration point of the gas as quickly as possible and will be exposed to the gas for long enough to keep them unconscious until they are killed.

6. Death should not occur due to excessive application of any of the above methods.

7. The establishment must possess portable stun devices for emergency cases (captive bullet gun, electrical apparatus, etc.).

c.2) Sangrad

1. Bleeding operations must be carried out in such a way as to avoid any contamination of the meat.

2. The bleeding of the animals which have been stunned shall begin as soon as possible after stunning and must be carried out in such a way as to cause rapid, full and complete bleeding. In any case, the bleeding must be carried out before the animal recovers the knowledge. The animals must reach the scale conveniently.

3. During bleeding, the trachea and esophagus should remain intact, with the exception of the sacrifices made following a religious rite.

4. Two knives will be used, one for the skin incision and one for the incision of the vessels (at least one carotid artery or the vessels that are born).

5. The knives and the extraction useful between each animal must be washed and disinfected at the end of each batch.

6. Blood intended for human consumption must be collected under appropriate hygiene conditions.

7. To prevent blood clotting, systems that meet the hygiene requirements will be used. Mechanical defibrination systems (metal pallets or authorised use materials, etc.) or the addition of authorised anticoagulants and in the appropriate proportion may be used.

8. Each batch of blood will remain identified until completion of the post-mortem inspection.

9. In the case of increased breeding, in the case of use as a means of killing the pistol or rifle of bullets, the competent authority shall have prior authorisation.

c.3) Desolated/Scaled/depile

1. The removal of the mammary glands from the females that have ever stopped will be done before the deuello, to avoid contamination by milk from the canal, walls, floors and equipment.

2. The operations of desolation or removal of the bristles shall be carried out in such a way as to avoid any contamination of the carcase and/or head and tail.

3. The immediate and complete desolation shall be compulsory with the exception of the pigs and the heads of calves, sheep and goats provided that such heads are handled in such a way as to prevent any contamination of fresh meat.

4. The contact of the desolate channels with the unskinned channels, as well as the contact of channels with walls, floors and ceilings, should be avoided.

5. When the skin is removed and the wool should be avoided, the outer surface of the skin should be prevented from contacting the skin.

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

7. The operators who come to the desuello wash the useful cutting tools and sterilize them frequently after their use.

8. The removal of the skin and hides from the premises for this purpose shall be carried out as soon as possible.

Bovinos

The separation of the animals ' legs, hands and horns will be performed hygienically before the desolation and evisceration are carried out.

Owines and Caprinos

If the deuello operation is performed in a horizontal position of the animal, acceptable means shall be used to prevent contamination by urine (only for females).

Porcinos (depilated)

1. The immediate and complete desolate will not be compulsory. If they are not desolate, they must be immediately stripped of their bristles.

2. The removal operation of the bristles shall be carried out in such a way as to avoid any contamination of the carcass and/or head and tail.

3. Only authorised additives may be used to facilitate the operation of the depilide. Then, a complete washing of the animals with drinking water will be carried out.

4. The risk of contamination of meat by scalding water shall be reduced to a minimum.

c.4) Relative to Faining and evisceration

1. The operations of fishing and evisceration shall be carried out in such a way as to avoid any contamination of the meat by faeces or urine.

• In cases where the head-channel is separated, it will be done in a way that prevents contamination with the gastrointestinal content

• The ligature of the urethra and rectum will be carried out, or an equivalent system will be used while keeping the anal sphincter intact, and prior to evisceration in such a way as to prevent the removal of faeces and urine.

• Removal of the urinary bladder, penis, and rectum will be done so that the canal is not contaminated

2. A head-channel identification process shall be performed upon separation, by placing a multi-serial flag, or by means of parallel chains, which must not be removed until completion of the inspection post Mortem:

3. Whenever no pathological sign or injury is present, the penis may be immediately evacuated. The withdrawal of the penis will be done so that the channel, urine, equipment and facilities are not contaminated.

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

5. The operators who perform the evisceration will wash the cutting tools used and sterilize them frequently after their use.

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

7. In all species, the kidneys must be taken off from their fat cover and, as regards the animals of the bovine and porcine species and solipeds, of their perirrenal capsule.

8. The output of the viscera shall be performed:

• By mobile carousels with a continuous cleaning and disinfection system.

• On stationary cars or tables that are periodically washed and disinfected whenever they have been in contact with viscera with pathological processes, contamination or content output, and/or from an unfit channel. The washing of these tanks or fixed tables must be carried out in such a way that they do not contaminate the meat, the products suitable for consumption and/or equipment; whenever possible this operation should be carried out in the specific area of washing.

9. The carcases of domestic pigs may be divided into half-carcases or quarters, and the half-carcases may be divided into a maximum of three large cuts. The cutting and boning operation shall be carried out on a cutting plant.

10. the post mortem inspection has been , the parts of the animal slaughtered which is subject to such inspection shall remain out of contact with other carcases, offal or viscera, including those which have already been submitted to the post-mortem inspection.

11. Once inspected, the shower of the channels with hot water, from top to bottom and so that no adjacent areas, products or equipment are contaminated and any remains of bones, fat, etc. will be removed.

12. the post mortem , the tonsils of bovines and solipeds will be removed hygienically.

OO. Concerning the treatment and marking of offal

1. When intended for further processing:

• Stomachs should be scaled or washed

• The intestines should be emptied and washed

• Heads and legs shall be desolate or scalded and depilated

2. Livers of bovine animals shall be marked with a code to identify the animal's ear tag and the date of slaughter.

PP. Concerning packaging and packaging

In case of use of stoquinetes, these must be new and/or single-use and they will be in a proper state of cleanliness.

ANNEX I C

Statement of hygiene-sanitary conditions to be met by cutting rooms

WATER SUPPLY

Relative to Water/Hyel/Steam

The hot water network shall have thermometers, or any other system at different points of the network, to ensure the control and maintenance of the temperature of 82 ° C.

DUMPING AND REMOVAL OF WASTE

Relative to discharges/waste zones and byproducts

Waste and by-products

Meat from cutting and not intended for human consumption shall be collected, as they come together, in equipment, containers or premises intended for that purpose.

TRACEABILITY

The traceability system that is implanted in the cutting room, from the previous link to the subsequent link, should help maintain traceability throughout the cutting process.

QQ. Relative to the Loty

The batch of the cutting room will be made up of the pieces processed in the same day.

RR. Relative to backward traceability

At the time of receipt of the raw material, it must be recorded:

• Product name (specifying animal type)

• Date of entry

• Weight and Batch Quantity

• Name and Authorization Number of the slaughterhouse or establishment of provenance

• Number of slaughter batch

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

SS. Regarding process traceability

Using manual or computer records, you must be aware of:

• The relationship between the slaughter batch and the cutting batch

• Date of cutting

• Batch weight

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

TT. Relative to forward traceability

1. At the time of dispatch, it shall be recorded:

• Product name

• Number or batch code assigned by the cutting room

• Date of departure

• Batch weight

• Target setting (address name, Health Record Number)

• Transport data (carrier, vehicle registration or container)

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

2. Accompany the consignment, the following data (label, albaran, invoice):

• Product name

• Number or batch code assigned by the cutting room

• Health Registration Number of the cutting room

• Weight of the game

PERSONAL

Relative to food handlers

Staff assigned to the handling of fresh meat will be required to wear a clean work dress at the beginning of each working day and, if necessary, must change such clothing during the day and washing and disinfecting the hands several times during the course of the same, as well as at every work restart.

INFRASTRUCTURE AND INDOOR INSTALLATIONS

A. Relating to equipment-utensils

Useful disinfection devices

Facilities to disinfect tools with hot water, at a temperature of not less than 82 ° C, or an alternative system of equivalent effects.

B. Relative to the premises for packaging and packaging materials

A local must be provided for the storage of packaging and packaging materials when such operations are carried out in the establishment.

C. Concerning the facilities at the disposal of the veterinary service

A sufficiently-conditioned, locked-in, and at the disposal of the veterinary service shall be provided.

D. Concerning the inspection area at reception

The establishments will have a specific area, with facilities, equipment and suitable means to carry out the inspection of the raw materials. At least you must have: a table, enough light, a knife, a utensils sterilizer, and a laver.

E. Relative to refrigerated rooms and cameras

1. Refrigeration equipment must be provided to maintain the required internal temperatures in the meat:

• + 7 ° C for fresh meat

• + 3 ° C for offal

2. A local shall be available for cutting, cutting, boning and packaging operations.

3. A local must be available for packing operations, however the packaging may take place in the same premises as the cutting and packaging, provided that a sufficiently large local is available and with a distribution that permits ensure the hygienic nature of the operations.

COLD CHAIN CONTROL

1. Fresh meat must be stored at an internal temperature equal to or less than:

• + 7 ° C for channels and their chunks

• + 3 ° C for offal

2. During cutting, boning, trimming, slicing, cutting into dice, packing and packing, the meat shall be kept at a temperature of not more than 3 ° C for offal and at 7 ° C for the rest of the meat by a temperature Environment not exceeding + 12 ° C or an alternative system of equivalent effects.

3. The meat may also be deboned and cut up before the above temperatures are reached (hot cut) when the cutting room is located in the same place as the premises of the slaughterhouse. In this case, the meat must be moved to the cutting room directly from the premises of the slaughterhouse, or after a waiting time in a cooling or cooling room. Immediately after being cut up and, where appropriate, packed, the meat must be refrigerated at the above temperatures.

4. In addition, meat may also be cut to other temperatures other than those of the previous point, where the competent authority authorises the transport of a specific slaughterhouse to a cutting room at a temperature other than those for which it is regulated. enable the development of specific products.

GOOD PRODUCTION PRACTICES

UU. Concerning general requirements

When the establishment is authorised to cut fresh meat from different animal species, the necessary precautions must be taken to avoid any cross-contamination, where appropriate, in time or in the case of space for operations for each species.

VV. Concerning the manufacture/manufacture

working

Despièce

1. The meat to be cut shall be introduced into the facilities provided for this purpose as it is needed.

2. The cutting shall be carried out in such a way as to avoid any stain of the meat. Shrapnel and blood clots should be removed.

WW. Relative to packaging

The packaging will be carried out in a place other than cutting and packaging. It may take place in the same place if the following conditions are met

• The premises must be large enough and with a distribution to ensure the hygienic nature of the operations.

• Packaging will be introduced in hygienic conditions at the site, and will be used without delay, and cannot be handled by the staff responsible for handling fresh meat.

Identification Mark

1. The operators of the establishment shall ensure that an identification mark is affixed to the product before it leaves the establishment:

• However, it will only be necessary to fix a new mark on a product if it is unpacked or unpacked or if it is subjected to a new transformation in another establishment, in which case the new mark must indicate the number of authorization of the establishment in which those operations take place

• Establishment operators may set an identification mark to a product of animal origin only if the product has been produced in accordance with the provisions of the legislation in establishments authorized

2. In addition, the establishment operators must ensure that the marking method they use is appropriate.

ANNEX I D

Statement of hygiene-sanitary conditions to be met by cold stores

CLEANING AND DISINFECTING

The chambers of the cold stores will be disinfected as many times as possible to store food products and whenever they are empty.

TRACEABILITY

The traceability system introduced by the cold stores must be based on ensuring backward traceability, process traceability and forward traceability, in accordance with the requirements of the requirements set out in this Regulation. following:

XX. Relative to backward traceability

At the time of receipt, you must register:

• Product name

• Batch number or reference code

• Date of entry

• Weight and Quantity

• Name and Health Authorization Number of the establishment of provenance

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

YY. Regarding process traceability

Using manual or computer records, you must be aware of:

• Type of storage to which the commodity is submitted

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

ZZ. Relative to forward traceability

1. At the time of dispatch, it shall be recorded:

• Product name

• Batch number or reference code

• Date of departure

• Weight and Quantity

• Target setting (address name, Health Record Number)

• Transport data (carrier, vehicle registration or container)

• Any other information of interest derived from the HACCP (Hazard Analysis and Critical Control Points)

2. The following data (label, albaran, invoice) will accompany the channels and parts:

• Product name

• Identification code or batch number

• Cold Store Health Record Number

• Weight of the game

COLD CHAIN CONTROL

Relative to storage

For the entire storage period, the temperature inside the refrigeration chambers shall correspond to the regulatory conditions of each product and to the cold treatment received by the latter and will be as constant as possible, within the permitted tolerances.

GOOD PRODUCTION PRACTICES

Relative to storage

1. Where the establishment is authorised for the storage of a variety of products, two or more types of non-packaged products shall be stored and handled simultaneously if there is a risk of cross-contamination between them, and especially if This is an elaborate product and fresh meat

2. Cold stores shall have a system of control of goods in which any incidents during their storage are recorded.

ANNEX I E

Statement of hygiene and health conditions to be met by the meat industry: meat products and other meat products of animal origin

CLEANING AND DISINFECTING

Relative to cleaning rooms/products

There will be adequate equipment for the washing of cages, hangers, etc., used in the process of making meat products.

STANDARD HYGIENE CONTROL PROGRAM (PNCH)

Relative to pre-operational procedures

Within the hygiene control plan of the production process, establishments producing ready-to-eat foods that are likely to pose a risk of Listeria monocytogenes for public health should take always samples from the areas and the production equipment in order to detect the possible presence of such bacteria.

TRACEABILITY

The traceability system implemented by the meat industry shall be based on ensuring traceability back, process traceability and forward traceability, in accordance with the following requirements:

A. Relative to the Loty

The production batch shall be composed of the product produced in the same day as the maximum.

B. Relative to backward traceability

At the time of receipt of the raw material, you must register:

• Product name

• Date of entry

• Weight

• Name and Authorization Number of the establishment of provenance

• Any other information of interest derived from the HACCP system

• In addition to the above mentioned for ham, palette and Iberian lomo cane, the identification of the pieces must be checked and recorded according to the current regulations

C. Regarding process traceability

Using manual or computer records, you must be aware of:

• The relationship between the raw material batch and the production batch

• Date of elaboration

• Batch weight

• Any other information of interest derived from the HACCP system

D. Relative to forward traceability

1. At the time of dispatch of the products, it must be recorded:

• Product name

• Number or production batch code

• Date of departure

• Batch weight

• Target setting (address name, Health Record Number)

• Transport data (carrier's company, vehicle registration or container)

• Any other information of interest derived from the HACCP system

2. Accompany the product, the following data (label, albaran, invoice):

• Product name

• Number or production batch code

• Batch weight

• Meat Industry Health Record Number

PRODUCT ANALYTIC CONTROL

AAA. Relating to useful life studies

Where necessary, food business operators responsible for the manufacture of the product shall carry out studies to investigate the compliance with the microbiological criteria over all useful life. This applies especially to food ready for human consumption that can allow the development of L.  Monocytogenes and may pose a risk to public health in relation to such bacteria.

BBB. Concerning the taking of samples and analytical methods

1. Meat products must meet the following food safety criteria to be acceptable:

Food Category

Microorganisms

Take Action Plan

sample (1)

Limits (2)

Analytic Method reference (3)

Phase in which the

n

c

m

M

Ready-for-consumption foods that can favor the development of L.  monocytogenes

Listeria monocytogenes

5

0

100 ufc/g (4)

EN/ISO 11290-2 (5)

Products marketed during their lifetime

5

0

Absence in 25 g (6)

EN/ISO 11290-1

Before that the food has left the immediate control of the food business operator that has produced

-for-consumption food that cannot favor the development of L.  monocytogenes (7)

Listeria monocytogenes

5

0

100 ufc/g

EN/ISO 11290-2 (5)

Products marketed during their

products intended to be consumed raw

5

0

Absence in 25g

EN/ISO 6579

Products marketed during their

(1) n = number of units that make up the sample; c = number of sampling units with values greater than m or between m and M.

(2) M = M.

(3) The latest version of the rule will be used.

(4) This criterion applies if the manufacturer can demonstrate to the satisfaction of the competent authority that the product will not exceed the limit of 100 ufc/g during its lifetime. The operator may set intermediate limits during the process which should be sufficiently low to ensure that it does not exceed the limit of 100 ufc/g at the end of the useful life.

(5) On a 140 mm Petri plate or three 90 mm diameter Petri plates, 1 ml of inoculum is sown.

(6) This criterion applies to products before they have abandoned the immediate control of the food business operator when the food business operator cannot demonstrate to the satisfaction of the competent authority that the product shall not exceed the limit of 100 cfg/g during its lifetime

(7) 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 are automatically considered to belong to this category. Other product categories may also belong to this category, provided it is scientifically justified.

2. Interpretation of results:

L. monocytogenes in ready-to-eat foods that may allow the development of this bacterium before the food has left the immediate control of the food business operator that has produced them, when it cannot demonstrate the product shall not exceed the limit of 100 ufc/g during its lifetime:

✓ Success, if all observed values indicate absence of bacteria.

✓ Insatisfactory, if the presence of the bacteria is detected in any of the samples.

L. monocytogenes in other ready-to-eat foods:

✓ Success, if all observed values are ≤ the limit.

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

Salmonella

✓ Success, if all observed values indicate the absence of the bacteria.

✓ Insatisfactory, if the presence of the bacteria is detected in any of the samples.

3. Melted animal fats, according to their type, shall comply with the following rules:

Peroxides (maximum)

Bovinos

Porcinos

Other animal fats

edibles

Sebo for refining

Porcus grasses

Mantecs and other fats Refining pigs

Edible

For refining

First juices (1)

Other

Mantecs (2)

Other Fats

AGL (m/m% maximum oleic acid)

0.75

1.25

3.0

0.75

1.25

2.0

1.25

3.0

4meq/kg

4meq/kg

6meq/kg

4meq/kg

6meq/kg

6meq/kg

4meq/kg

10meq/kg

soluble impurities

Maximo 0.15%

Maximum 0.5%

Normals

Normals

(1) The animal fats melted by gentle heating of the fresh fat of the heart, membranes, kidneys and mesentery of bovine animals, as well as the fats from cutting rooms.

(2) The melted fats obtained by extracting the adipose tissues from the pigs

INDOOR INSTALLATIONS AND INFRASTRUCTURES

CCC. Concerning the facilities at the disposal of the veterinary service

A properly-conditioned and key-equipped premises shall be available at the disposal of the inspection service if the quantity of production requires its presence on a regular basis.

Where the permanent presence of the inspection service is not required, a piece of furniture that can be closed with a key capable of sufficient capacity for the storage of equipment and the custody of equipment shall be sufficient.

DDD. Concerning the inspection area at reception

The establishments will have a specific area, with facilities, equipment and suitable means to carry out the inspection of the raw materials. At least you must have: a table, enough light, a knife, a utensils sterilizer, and a laver.

EEE. Relative to the local or additive device

Establishments in the manufacture, handling and packaging of meat products shall have a local or a device for storing food additives.

FFF. Relative to the storage facility for packaging and packaging materials

Establishments in the manufacture, handling and packaging of meat products shall have a premises for the storage of packaging and packaging materials.

GGG. Concerning the premises of manufacture and packaging.

1. Establishments producing, handling and packaging meat products shall have one or more premises, separate and sufficiently large, for the manufacture and packaging of meat products. Such operations may be carried out in the same premises, where appropriate design and dimensions and the process is carried out continuously and hygienically.

2. In addition, according to the type of meat produced, the establishment shall 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 to unfreeze the raw materials

• A local for cutting operations

• A local or a facility for drying and curing treatments

• A local or a smoking facility

• A local to remove, remove or perform any other treatment of natural guts and similar products, if these operations have not been performed at source

• A local for the salting provided, if necessary, of a conditioning device

• A local for the prior cleaning, if appropriate, of the meat products to be cut, sliced, or boned, for subsequent packaging.

• A local for the cutting, slicing or boning of the meat products intended to be packaged for commercial presentation, provided, if necessary, with an air conditioning device.

3. Some of the operations referred to in the previous point may be carried out in the same premises, where the latter has an appropriate design and dimensions and the process is carried out continuously and hygienically. Where these conditions are not met, operations which may present a health risk for certain products manufactured at the same time and those associated with excessive heat production must be carried out at a different site.

HHH. Concerning the premises for packing and dispatch operations

1. Establishments which are responsible for the manufacture, handling and packaging of meat products shall have a premises for packing and dispatch operations. For packaging, it will not be necessary to have a local independent of the operations of manufacture and packaging of meat products if the local is large enough and its distribution allows to guarantee the hygienic character of the operations.

2. Establishments for the collection or processing of raw materials for the production of melted animal fats and chicharrons shall have a local dispatch, except where the establishment issues animal fats only in cisterns.

COLD CHAIN CONTROL

A. Concerning general requirements

1. Throughout the storage period, the temperature inside the cold storage chambers shall correspond to the appropriate and regulatory conditions of each product and to the cold treatment received by the latter and shall be as constant as possible within the permitted tolerances so that the internal temperatures of the following products are not exceeded:

• + 7 ° C for fresh meat and raw materials for the production of melted animal fats and chicharrones until the merger takes place. However, raw materials may be stored and transported without active refrigeration provided that the fusion is carried out within 12 hours of the day of their production.

• + 3 ° C for offal

2. During the production process the products will be kept at the right temperatures. To this end, the ambient temperature of premises and manufacturing rooms shall be monitored, if necessary. In particular, during cutting, boning and cutting of fresh meat, the meat shall be kept at a temperature of not more than 3 ° C for offal and at 7 ° C for the rest of the meat by an ambient temperature not exceeding +12 ° C or a alternative system of equivalent effects.

B. Concerning melted animal fats and chicharrons

Chicharrones intended for human consumption shall be stored according to the following temperature requirements:

• At a temperature of not more than 70 ° C, for a space of not more than 24 hours, or at a temperature not exceeding -18 ° C

• When the chicharrons are obtained at a temperature of more than 70 ° C and their water content is 10% (m/m) or higher, they must be stored at a temperature of not more than 7 ° C for a period of not more than 48 hours or any time/temperature ratio offering an equivalent guarantee, or a temperature of not more than -18 ° C.

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

GOOD PRODUCTION PRACTICES

III. Concerning general requirements

Workplaces, useful and equipment, will be used only for the production of products for which authorization has been granted.

However, subject to the authorisation of the competent authority, they may be used simultaneously or not for the preparation of other food products suitable for consumption.

JJJ. Related to manufacturing

b.1) Meat products:

1. They shall not be used to prepare meat products:

• Meat declared unfit for human consumption

• The organs of the genital apparatus of female or male animals, except the testes

• The organs of the urinary tract, with the exception of the kidneys and the bladder

• The cartilage of the larynx, trachea, and extralobular bronchi

• Eyes and eyelids

• External auditory meato

• Corneous tissues

2. For non-heat treated meat products only mechanically separated meat may be used when:

• It has been produced with techniques that do not alter the structure of the bones as indicated in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004

• Your calcium content is not significantly higher than that of minced meat and

• Meet the microbiological criteria for minced meat adopted in accordance with Commission Regulation (EC) No 2073/2004 of 15 November 2005.

b.2) Animal grasses and chicharrons:

1. For melted animal fats and chicharrons, the raw materials must be composed of adipose tissues or bones having as little as possible bones and impurities.

2. The use of solvents is prohibited during the process of melting of melted animal fats and chicharrones.

3. The melted animal fats obtained under the above conditions may be refined in the same establishment or in another setting to improve their physico-chemical qualities when they comply with the applicable analytical standards described above.

b.3) Stomagos, bladders, and intestines:

Can be placed on the market only if:

• They have been salted or dried, and

• After the treatment mentioned in the previous point, effective measures are taken to prevent further contamination

KKK. Relative to packaging

1. The packaging shall be carried out at the establishment itself, at the premises provided for this purpose and under satisfactory hygienic conditions.

2. The manufacture of meat products and packing operations may be carried out in the same premises if the following conditions are met:

• The local is large enough and with such a distribution that ensures the hygiene of the operations

• Packaging is introduced locally in hygienic conditions and used without delay

Identification Marking

1. The operators of the establishment shall ensure that an identification mark is affixed to the product before it leaves the product:

• However, it will only be necessary to fix a new mark on a product if it is unpacked or unpacked or if it is subjected to a further transformation in another establishment, in which case the new mark must indicate the number of authorization of the establishment in which those operations take place

• Establishment operators may set an identification mark to a product of animal origin only if the product has been produced in accordance with the provisions of the legislation in establishments authorized

2. In addition, the establishment operators must ensure that the marking method they use is appropriate:

ANNEX I F

Statement of hygiene-sanitary conditions to be met by repackaging centres: meat products and fresh meat

STANDARD HYGIENE CONTROL PROGRAM (PNCH)

Relative to pre-operational procedures

Within the hygiene control plan of the production process, establishments producing ready-to-eat foods that are likely to pose a risk of Listeria monocytogenes for public health should take always samples from the areas and the production equipment in order to detect the possible presence of such bacteria.

TRACEABILITY

The traceability system implemented by the Repackaging Centre shall be based on ensuring traceability back, process traceability and forward traceability, in accordance with the following requirements:

A. Relative to the Loty

When an elaborate product is handled, a new batch must be assigned to it, so that the production batch will be made up of the product processed on the same day, so that the same batch of initial product can be originate different batches of end product.

B. Relative to backward traceability

At the time of receipt of the raw material, you must register:

• Product name

• Lot

• Date of entry

• Weight

• Name and Authorization Number of the establishment of provenance

• Any other information of interest derived from the HACCP system

• In addition to the above, for ham, palette and Iberian lomo cane, the identification of the pieces must be checked and recorded according to the current regulations

C. Regarding process traceability

Using manual or computer records, you must be aware of:

• The relationship between the raw material batch and the production batch

• Date of elaboration

• Batch weight

• Any other information of interest derived from the HACCP system

D. Relative to forward traceability

1. At the time of dispatch of the products, it must be recorded:

• Product name

• Number or production batch code

• Date of departure

• Batch weight

• Target setting (name, address, Health Record Number)

• Transport data (carrier, vehicle registration or container)

• Any other information of interest derived from the HACCP system

2. Accompany the product, the following data (on label, albaran or invoice):

• Product name

• Number or production batch code

• Batch weight

• Repackaging Center Health Record Number

PRODUCT ANALYTIC CONTROL

A. Concerning useful life studies

When necessary, food business operators responsible for final product manipulation will conduct studies to investigate compliance with microbiological criteria throughout life. useful. This applies especially to food ready for human consumption that can allow the development of L. Monocytogenes and may pose a risk to public health in relation to such bacteria.

B. Sampling and analytical methods

1. Where the primary packaging of the products is removed from the repackaging centre, either to be repackaged directly to be handled or to be processed before packaging, the repackaging centre shall be responsible for those products. ensure that the meat products meet the following food safety criteria to be acceptable:

Food Category

Microorganisms

Take Action Plan

sample (1)

Limits (2)

Analytic Method reference (3)

Phase in which the

n

c

m

M

Ready-for-consumption foods that can favor the development of L.  monocytogenes

L. monocytogenes

5

0

100 ufc/g (4)

EN/ISO 11290-2 (5)

Products marketed during their

5

0

Absence in 25 g (6)

EN/ISO 11290-1

Before the food has left the immediate control of the food business operator that has

-for-consumption foods that cannot favor the development of L. monocytogenes (7)

L. monocytogenes

5

0

100 ufc/g

EN/ISO 11290-2 (5)

Products marketed during their

products intended to be consumed raw, excluding those in which the manufacturing process or the composition eliminates the risk of salmonella

5

0

EN/ISO 6579

EN/ISO 6579

Products marketed during their

minced meat and meat preparations destined to be consumed raw

5

0

Absence 25g

5

EN/ISO 6579

Products marketed during their

meat and meat preparations based on meat other than poultry intended to be consumed cooked

5

0

Absence in 10g

EN/ISO 6579

Products marketed during their

Mechanically Separated Meat (CSM)

5

0

Absence in 10g

EN/ISO 6579

Products marketed during their

Gelatin and collagen

5

0

Absence in 25g

EN/ISO 6579

Products marketed during their

(1) n = number of units that make up the sample; c = number of sampling units with values greater than m or between m and M.

(2) M = M.

(3) The latest version of the rule will be used.

(4) This criterion applies if the manufacturer can demonstrate to the satisfaction of the competent authority that the product will not exceed the limit of 100 ufc/g during its lifetime. The operator may set intermediate limits during the process which should be sufficiently low to ensure that it does not exceed the limit of 100 ufc/g at the end of the useful life.

(5) On a 140 mm Petri plate or three 90 mm diameter Petri plates, 1ml of inoculum is sown.

(6) This criterion applies to products before they have abandoned the immediate control of the food business operator when the food business operator cannot demonstrate to the satisfaction of the competent authority that the product will not exceed the limit of 100 ufc/g during its lifetime

(7) 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 are automatically considered to belong to this category. Other product categories may also belong to this category, provided it is scientifically justified.

2. Interpretation of results:

L. monocytogenes

-In ready-to-eat foods that may allow the development of this bacteria before the food has left the immediate control of the food business operator that has produced them, when it cannot demonstrate that the product will not exceed the limit of 100 ufc/g during its lifetime:

✓ Success, if all observed values indicate absence of bacteria.

✓ Insatisfactory, if the presence of the bacteria is detected in any of the samples.

-In other ready-to-eat foods:

✓ Success, if all observed values are ≤ the limit.

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

Salmonella

✓ Success, if all observed values indicate the absence of the bacteria.

✓ Insatisfactory, if the presence of the bacteria is detected in any of the samples.

INFRASTRUCTURE AND INDOOR INSTALLATIONS

A. Concerning the facilities at the disposal of the veterinary service

A properly-conditioned and key-equipped premises shall be available at the disposal of the inspection service if the quantity of production requires its presence on a regular basis.

Where the permanent presence of the inspection service is not required, a piece of furniture that can be closed with a key capable of sufficient capacity for the storage of equipment and the custody of equipment shall be sufficient.

B. Relative to the storage facility for packaging and packaging materials

Establishments which carry out the handling and packaging of meat products shall have a premises for the storage of packaging and packaging materials. It will not be necessary to have an independent local for the packaging if the local is large enough and its distribution allows to ensure the hygienic character of the operations.

C. Relating to refrigerated rooms and cameras

1. The establishments shall have one or more sufficiently large premises for the handling of the products. These premises shall be different for each type of product where there is a risk of cross-contamination between them.

2. Depending on the product and handling in question, the establishment shall have:

• A local or, if there is no danger of contamination, a site to remove the packaging

• If you proceed, a local or, if there is no danger of contamination, a site to unfreeze the products

• If you proceed, a local for cutting, cutting, or slicing the meat products.

• A local for packaging

• A local for packing operations

3. Some of the operations referred to in the previous paragraph may be carried out in the same premises, in agreement with the competent authority, where the competent authority has an appropriate design and dimensions and the process is carried out continuously and hygienically.

COLD CHAIN CONTROL

Relative to storage

1. Throughout the storage period, the temperature inside the cold storage rooms shall correspond to the regulatory conditions of each product and to the cold treatment received by it and shall be the most constants that are possible within the permitted tolerances.

2. During the handling and repackaging process, the products shall be kept at the appropriate temperatures. For this purpose, the ambient temperatures of premises and handling rooms shall be monitored, if necessary. In particular, during cutting, boning and cutting of fresh meat, the meat shall be kept at a temperature of not more than 3 ° C for offal and at 7 ° C for the rest of the meat by an ambient temperature of not more than + 12 ° C or a alternative system of equivalent effects.

GOOD PRODUCTION PRACTICES

LLL. Concerning general requirements

Where the establishment is authorised for the repackaging of a variety of products, two or more types of non-packaged products shall be stored and handled simultaneously if there is a risk of cross-contamination between them; and especially in the case of an elaborate product and fresh meat.

MMM. Relating to the manufacture, manufacture, operation

the product

The handling and packaging of the product may be carried out in the same place where the product has a suitable design and dimensions and the process is carried out continuously and hygienically.

NNN. Relative to packaging

Whenever the primary packaging of the products is removed from the repackaging centre, the packing operations shall be carried out locally in addition to the other handling; however, they may be carried out in the same premises if meet the following conditions:

• The local is large enough and with such a distribution to ensure the hygiene of the operations

• Packaging is introduced locally in hygienic conditions and used without delay

Identification Marking

1. Establishments shall ensure that an identification mark is affixed to the product before it leaves the establishment:

• However, it will only be necessary to fix a new mark on a product if it is unpacked or unpacked or if it is subjected to a further transformation in another establishment, in which case the new mark must indicate the number of authorization of the establishment in which those operations take place

• Establishment operators may set an identification mark to a product of animal origin only if the product has been produced in accordance with the provisions of the legislation of establishments authorized

2. In addition, the establishment operators must ensure that the marking method they use is appropriate.

ANNEX II

Requirements and operation of independent control bodies

Independent control bodies shall comply with the criteria laid down in ISO/IEC 17020, including the independence criteria for inspection bodies type A as set out in Annex A to that Regulation. standard, and shall have the appropriate accreditation with a scope including the inspection of the conditions of the establishments for the export of the products of animal origin as provided for in Annex 1, issued by the Entity National Accreditation (ENAC) regulated in Chapter II, Section 2.a, of the Infrastructure Regulation for the quality and industrial safety approved by Royal Decree 2200/1995 of December 28, or any other entity of accreditation member of EA.

On a transitional basis, the independent control bodies which have applied for the corresponding accreditation may be provisionally authorised by means of a resolution on Agriculture, Fisheries and Food, the procedure to be established jointly with the Ministry of Health and Consumer Affairs for a maximum period of up to two years after the entry into force of this Royal Decree, as long as they obtain accreditation, upon request and presentation of the next documentation:

1. Justification of the technical competence to perform the task by,

a. Organization chart

b. Inspector Staff (Number)

c. Initial education, training and training, appropriate expertise and experience

2. Legal identification of the body.

3. Appropriate liability insurance.

4. Rates.

5. Appropriate inspection methods and procedures.

6. Type or model of inspection report containing at least the results of the examinations and determinations, as well as all the information necessary to understand and interpret them.

7. A document stating that it is impartial and that it has no conflict of interest with regard to the exercise of the tasks it requests are delegated to it.

ANNEX III

Request Model

Imagen: img/disp/2008/056/04211_001.png

REQUEST

The signer below requests the

Inclusion

refresh Refresh

modification

suspending Suspension

Extinction

from the registration of the establishment whose data is previously entered, in the Framework List of registered establishments for the export of meat and meat products regulated in the Royal Decree ......../2008, of February, as well as the mandatory health authorisation provided for in Article 11.2 of Royal Decree 218/1999 of 5 February laying down health conditions for the production and placing on the market with third countries of fresh meat, products meat and other products of animal origin, for the purpose of exporting the products below indicated to third countries that they require specific and additional conditions for the purposes of intra-Community trade.

Animal species/s:

------------------------------------------------------------------------

Products:

Fresh Carnes

chopped Carnes

Meat Preparations

Thermoprocessed Meat Products

Short-ripening cured meat products

Long-maturing cured meat products

In the event that you intend to obtain authorization for those destinations for which, by means of legislation or bilateral agreement, requirements or procedures are established that exceed those set forth in the aforementioned Royal Decree 2008-2008,should be expressly indicated by attaching the relevant additional documentation and stating the express knowledge of the specific legislation:

------------------------------------------------------------------------

------------------------------------------------------------------------

------------------------------------------------------------------------

------------------------------------------------------------------------

------------------------------------------------------------------------

I, the undersigned, also declare that the data entered in this application are true, meeting the required requirements and also committing to the documentation of all the data contained therein.

In ........................... to ........... of .......................... of ...........

(Signature)

SR. DIRECTOR GENERAL OF LIVESTOCK FARMING.

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD

C/ ALFONSO XII, 62

28071 MADRID.