The Royal Decree 147/1993, of 29 January, by which establish the sanitary conditions of production and marketing of fresh meat, and Royal Decree 1904 / 1993 of 29 October, establishing health conditions for production and marketing of meat products and certain other animal products, exclude from its field of application the cutting and storage of fresh meat as well as the preparation of meat products and other products of animal origin intended for human consumption in the retail shops to the retail, or in premises adjacent to these points of sale, supply or supply directly to the consumer.
On the other hand, the Royal Decree 1916 / 1997, of 19 December, which lays down the health conditions applicable to the production and marketing of meat preparations and minced meat, and the Royal Decrees 2087 / 1994, of October 20, 1543 / 1994, of 8 July, and 2044 / 1994, 14 October, establishing health conditions for production and marketing of fresh meat of poultry , hunting farm and wild game meat and rabbit meat, respectively, also exclude these retail shops retail from its scope of application.
The special characteristics that distinguish the quoted retail of meat, regulated by Royal Decree 379/1984, of 25 January, which approves the Reglamentación of industries and warehouses to the wholesale and Packers of products and processed meat derivatives and trading establishments to the retail meat and processed products attached to the characteristics of raw materials and products that are handled, prepare, produce, and market, as well as their position between production processes and subsequent consumption, makes that these establishments acquire a singular responsibility on the satisfaction of the demands of the consumer, especially in relation to the quality and quantity of products and services required at each time the dynamics of consumption.
In addition, criteria of structure and infrastructure of these settlements, imposed by the commercial urbanism and the needs arising from the rapid evolution of the market demand, have forced the existence of workshops at venues that are not adjacent to the premises of sale, although if linked to them, to which this standard imposes sanitary conditions equivalent to those referred to in our legal system for establishment of structure and non-industrial production capacity referred to in the Royal Decree 1904 / 1993, of October 29, as well as those necessary for the preparation and sale of other products, such as ready meals, which are governed by the provisions in the Royal Decree 3484/2000, of 29 December, establishing the hygiene requirements for the production, distribution and trade of prepared foods. On the other hand, the Royal Decree 2207 / 1995, of 28 December, establishing rules of hygiene on foodstuffs, requires companies in the food sector to carry out self-monitoring activities, based on the principles of the system of hazard analysis and critical control point (HACCP), for which foresees that they can draw up guides to practice good hygiene (GPCH) appropriate for that sector.
Therefore, it is necessary to modify existing regulations, both to adapt it to new guidelines under the Community provisions and standards of the "Codex Alimentarius", as to contemplate those activities that these companies have been incorporated into the traditional sector, in order to free this of some constraints caused by the legislation in force up to now facilitate innovation and adaptation of these establishments to demand requirements taking into account the idiosyncrasies of the establishment retailer formed part and the limitations to which are subjected, and eliminate incorrect practices in food handling which, according to epidemiological studies, are considered contributing factors in outbreaks of foodborne intoxications and infections.
As a result, this standard aims to introduce greater liberalization in activity marketing of meat products retailer, empowering the shops to the retail to expand its activity, for certain products and services for which hitherto did not have authorization. This higher offer, without prejudice to the necessary protection of food security, can contribute to increased competition in the market with the consequent benefits for the consumer and employers themselves.
However, continue to maintain those limitations that are considered essential to ensure adequate sanitary conditions and the respect of the national and community regulatory framework of reference.
For this purpose, this Royal Decree conforms to the provisions of the Royal Decree 2207 / 1995 of 28 December, ensuring the same conditions levels of all establishments and processes at the national level, notwithstanding that some of the establishments that make up the sector, to the levels of production, or the maximum number of branches attached to this standard are subject to provisions of other legal provisions.
Similarly, it is necessary to take into account the law 8/2003, of April 24, animal, violations and penalties relating to health, that it has adapted existing legislation on the subject to the new guidelines of the domestic and the international context as a result of important socio-political changes, economic and technology that occurred in recent years.
This provision has been subjected to the procedure of information in the field of technical standards and regulations and regulations on information society services, provided for in Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998, amended by Directive 98/48/EC of 20 July 1998 incorporated into the national legal system by means of the Royal Decree 1337 / 1999 of 31 July.
This Royal Decree is issued on the basis of article 149.1.16. of the Constitution, which attributes to the State the exclusive competence in bases and general health coordination, and by virtue of the provisions of article 40.2 of the Act 14/1986 of 25 April, General health.
In its elaboration the autonomous communities, as well as the sectors concerned have been consulted and has issued its mandatory report the Interministerial Commission for food management and the National Commission for Local Administration.
By virtue, on the proposal of the Ministers of health, agriculture, fisheries and food, of economy and of science and technology, with the prior approval of the Minister of public administration, in accordance with the Council of State and after deliberation by the Council of Ministers at its meeting of November 7, 2003, D I S P O N G O : Article 1. Object and scope of application.
This Royal Decree establishes the health conditions applicable to the preparation, processing, storage and marketing of fresh meat and its derivatives, in trade settlements to the retail these products, to supply them directly to the final consumer, or exceptionally, and provided that in the case of a restricted, marginal and localized, catering establishments, activity with or without home delivery including the sections and units of the multipurpose establishments not specialising in performing the activities defined in this Royal Decree.
Likewise this Royal Decree shall apply to non-permanent installations that may be authorized for the marketing of the products listed here, in accordance with the Royal Decree 1010 / 1985, of June 5, for regulating the exercise of certain forms of sale outside a permanent business establishment, or in the corresponding legislation of the autonomous communities.
This Royal Decree shall apply without prejudice to any other existing legislation affecting the production, storage and marketing of fresh meat and its derivatives in trade settlements to the retail, and in particular the a: references to) the surveillance and control of transmissible encephalopathies of animals, and the destruction of specified risk material.
(b) the health rules applicable to animal by-products not intended for human consumption.
(c) the identification of animals and the traceability of products.
Article 2. Definitions.
A_efectos_de this Royal Decree, refers to: 1. meats: all parts fit for human consumption, including offal, obtained in establishments approved, from: to) domestic animals of the bovine species (including species «Bubalus bubalis» and «Bison bison»), swine, sheep, goats, solipeds, chickens, turkeys, Guinea fowl, ducks, geese and rabbits.
(b) land mammals and wild birds played, reared and slaughtered in captivity.
(c) wild game.
(d) bulls of lidia from bullfights.
2. minced meat: meat which have been subjected to an operation of chopped into fragments or step by a continuous Shredder machine.
3. meat derivatives, which are:
(a) meat preparations: products made with meat or minced meats defined in paragraphs 1 and 2, have been added to other foodstuffs, seasonings or additives or which has undergone a treatment insufficient to modify the cellular structure of the meat in the middle of the cut surface and make disappear and the characteristics of fresh meat. Means here included, among others: 1 the prepared meat fresh. Formerly called fresh meat products, are those made with meat from one or more of the animal species authorized, from those listed in paragraph 1, with or without fat, chopped, added with salt, seasonings, spices and other food products and additives, not subject to treatment of drying, cooking or salting, sausages or not.
2. the prepared meat crudos-adobados.
Formerly called crudos-adobados meat products, are those made with whole meat pieces or identifiable pieces, according to the traditional commercial classification of carnage, or pieces of meat which do not meet such ID requirements, the animal species authorized, from those listed in paragraph 1, added or not of other foodstuffs, subjected to the action of the salt spices, seasonings or additives that give them a look and taste characteristic, coated or not of paprika or other products, without a subsequent healing process.
(b) meat products: products prepared from meat or meat treatment allowing to see the disappearance of the characteristics of the fresh meat in the central part of the cutting surface. Be found here including inlays from blood, among which are the sausages and the sausage, and meat products with a minimum meat content.
(c) other products of animal origin: 1 animal fats cast, obtained by extraction of meat, including bones, and intended for human consumption.
2nd Greaves: protein waste, after partial separation of fat and water.
(d) meat dishes: meat products which correspond to prepared culinary, cooked or pre-cooked, preserved by the cold or more than 65 ° C and intended for the consumer.
4 food or foodstuff: any substance or product intended to be ingested by humans or with reasonable probability of being so, whether they have been transformed in whole or in part or if not, and that is recognized fit for human consumption.
5 subject premium: any product food that you use individually or as an ingredient to obtain products referred to in this Royal Decree and proceed from production and marketing, duly authorized establishments.
6 establishment of trade to the retail meat: all that local or set of premises which form one economic unit, under a title unique in which to develop the activities referred to in this Royal Decree or part of them, for sale to the consumer in the own premises intended for that purpose.
Shall be considered that these establishments are integrated in a business unit of greater entity when its dependencies of sale are located in this way clearly identified, sharing common elements of the unit with other establishments of the same or different commercial sector and services.
Also, this consideration of establishments will have those sections of the multipurpose establishments that engage in these activities, which must be clearly identified and properly separated, and can share the services and common elements of the multi-purpose establishment with the other sections of this.
Without prejudice to other linguistic denominations may be taken that, in each case, or use traditional custom or for monographic activity for species or products, these establishments are classified in: a) butchers: those establishments dedicated to the handling, preparation and presentation and, where appropriate, storage of fresh meat and offal (chilled or frozen), with or without bone , in its various forms (filleting, cutting, chopping, larded, and others similar, depending on whether), as well as, but homemade, preparations of meat, meat products (whole, split or sliced) and other products of animal origin, for sale to the consumer in the own premises intended for that purpose.
In the presentation of meat other food products, may be used provided that the pieces or parts of those do not lose the characteristics of fresh meat and without addition of additives and condiments.
These establishments can dispense other food products for those who are duly authorized and count, optionally with obrador annex or separate sale dependencies, but closed to the public, for cutting and preparation and presentation of the meat.
((b) carnicerias-salchicherias: the establishments engaged in the activity of carnage, as referred to in paragraph a), with production in workshop annex or separated from the premises of sale, but closed to the public, prepared meat (fresh, crudos-adobados, etc.), and sausage blood among those deemed the sausage and the black pudding or other traditional that the competent authority may determine and authorize. Also included is the activity of salting bacon.
The products produced in these establishments only may be marketed in their own units to the public and of its branches.
((c) carnicerias-charcuterias: establishments dedicated to the activity of carnage, with elaboration on obrador annex or separated from the premises of sale, but closed to the public, meat products, other products of animal origin, meat dishes, in addition to those referred to in paragraph (b)).
The products produced in these establishments only may be marketed in their own units to the public and of its branches.
7 units of sale: the part of establishments referred to in paragraph 6 for the handling, preparation, presentation, exhibition and, where appropriate, storage of products, in which there may be or not a space reserved to the public and where normally there are sales.
The premises of sale may be together or separated from other dependencies that form one economic unit, but, in any case, located in the municipality where the establishment figure located.
8. workshops: the part of the establishments referred to in paragraph 6, closed to the public, aimed at the activities of manipulation, preparation, elaboration own and, where appropriate, storage of meat, preparations of meat, meat products, meat platters and certain other products of animal origin, for those who are duly authorized.
The workshops may be together or apart from other dependencies that form one economic unit, but, in any case, located in the municipality where the property, considered central figure located.
In any case, the compilation may exceed five weekly tons of finished products or, in the case of the production of «foie gras», from 0.7 tons per week.
9 branches: the establishments engaged in the activity of carnage that typically incorporate its usual marketing prepared, produced or processed products in other establishment that obrador, from those listed in paragraph 6, considered central, equal ownership to them and located in the municipality where the property is located or in the health unit has local , area of health or territory defined by the relevant competent authority, on request and authorisation of this.
For health reasons, the competent authority may limit the maximum number of branches linked to a central facility.
10. competent authority: the competent bodies of the autonomous communities or municipalities that have conferred competences for the sanitary control of the activities covered by this Royal Decree.
Likewise, shall apply for the purposes provided in this Royal Decree, to the extent that is necessary, the rest of the definitions contained in the applicable legislation.
Article 3. Conditions of products.
Fresh meat and its derivatives, traded in trade settlements to the retail, shall comply with the following requirements: to) they should be handled, prepared, developed, stored and marketed in establishments approved in accordance with article 4.
(b) they will be prepared from meat of those defined in paragraphs 1 and 2 of article 2, or meat derivatives defined in paragraph 3 of article 2. These and other raw materials that are part of your composition will come from establishments approved according to the specific legislation for each of them.
Lidia cattle meat will meet also the commercialization requirements collected in Royal Decree 260/2002, of 8 March, that laying down the health conditions applicable to the production and marketing of meat from cattle of lidia.
Meat and its derivatives from third countries shall comply with the requirements of the specific community or national legislation for each of them, and they must have been subjected to the controls laid down in the Royal Decree 1977 / 1999 of 23 December, which lays down the principles governing the Organization of veterinary checks on products from third countries.
(c) not be subjected to treatments not authorized, and the legally authorized may be used as additives.
(d) meat products heat treated, pasteurized or sterilized contents in hermetically sealed containers, as well as packaged meat cooked dishes, comply, in addition, specific chapter VIII and chapter IX conditions, respectively, of Annex B of the Real Decree 1904 / 1993 of 29 October, as well as those of the Royal Decree 3484/2000, of 29 December.
(e) they will control as referred to in article 5.
(f) fresh meat as well as meat products that are not kept at room temperature, be kept at the temperature set in the section 9 of chapter II of the annex.
g) will be stored and transported in accordance with the provisions of chapter II of the annex.
(h) when they are packaged, and where appropriate packaged, these operations will be carried out in the establishment where they are prepared, produced or developed, and shall comply with Chapter III of the annex.
(i) they Iran or will be provided, under the responsibility of the company, the particulars provided for in paragraph 4 of chapter III of the annex, in such a way that they differentiate clearly between them and where appropriate of the health mark provided for in chapter IV of the annex.
Article 4. Approval of establishments.
Regardless of the necessary municipal licenses that correspond and other legally established and that, where appropriate, activities that are subject to registration in the general health registry of food, regulated by Royal Decree 1712 / 1991, of 29 November, and without prejudice to the provisions laid down in the Royal Decree 2207 / 1995 of 28 December (, by which establish rules on hygiene relating to food products, and the special conditions of chapter I of the annex to this Royal Decree, trade establishments to the retail meat and meat products shall comply with the following conditions: to) for its operation will require an authorisation of the competent authority which indicate the activity or activities that can be performed.
(b) the person in charge of the establishment or its legal representative the competent authority shall ask the authorisation referred to in the preceding paragraph, and must provide the documentation that is required.
(c) the competent authority, once proven to comply with the requirements of this Royal Decree, will proceed to the approval of establishments and this authorization shall notify the interested parties.
All authorized establishment will have assigned an authorization number, depending on the nature of its activity, which in the case of branches will be composed of which apply to you, depending on that, followed by their central settlement.
Authorization number will clearly differ from those used by the general register health food, regulated in the Royal Decree 1712 / 1991, of 29 November, and will be established by the competent authority concerned.
In sale units, authorization number must appear in a visible place of the counter, together with the expression: 'Direct sale to the consumer'.
(d) the holder or, where appropriate, the person responsible for the establishment must provide proof of their professional qualification and the people who go to work on it. The professional skill will be in line with the activity or activities that will be exercised in the establishment in question, and will be credited in accordance with provisions in the Royal Decree 202/2000, of 11 February, establishing standards for food handlers.
Approved establishments, as described above, can supply the products referred to in this Royal Decree to catering establishments authorized, provided that: 1 the supplier establishment has facilities and equipment adequate and proportional for the hygienic production of its production volume.
(2nd is limited to the meat defined in paragraph 1 of article 2 and to meat products defined in paragraph 3 of article 2, except the car prepared fresh nicos defined in paragraph a). 1st of that paragraph.
3rd do not provide establishments subject to registration in the general health registry of food.
4th distribution is carried out within the scope of the municipality where the property is located or in the local health unit, health area or territory of same characteristics and purpose that defines the corresponding competent authority.
Article 5. Self-monitoring and official controls.
1. the proprietor of the establishment will take steps so that at all times compliance with the provisions of this Royal Decree.
2. the owner of the establishment will implement a control system, based on the methodology of the system of hazard analysis and critical control (HACCP) points, depending on the size and manipulations and procedures used in the establishment and the possible coexistence of these, according to the provisions of article 3 of the Royal Decree 2207 / 1995 of 28 December.
Records and results of these inspections shall be kept available to the competent authority the time which it shall determine and, at least, one year.
3. the proprietor of the establishment may voluntarily use guides of good practices of hygiene (GPCH) provided for in article 4 of the Royal Decree 2207 / 1995 of 28 December, as a means of ensuring that health rules laid down in this Decree are met and that is properly applied the system of self-regulation provided for in the preceding paragraph.
4. the owner of the establishment shall establish a programme of continuing education of the staff, in order to comply with conditions of hygienic production adapted to the production structure and the activities carried out in the establishment, as provided for in Royal Decree 202/2000, of 11 February, which regulates standards for food handlers.
5. the competent authority must have access at all times to all facilities of the establishment to verify strict compliance with the provisions of this Royal Decree.
6. the competent authority will control, in accordance with Royal Decree 50/1993, of 15 January, which regulates the official control of foodstuffs, compliance with the rules laid down in this Decree and the results of the checks provided for in paragraph 2, and shall inform the owner or the person in charge of the establishment of the prized deficiencies.
Where the competent authority finds a repeated or apparent breach of health conditions, or there are impediments to the proper implementation of sanitary inspection, may: to) limit the settlement activity until the appropriate sanitary conditions are restored.
(b) temporarily suspend the authorization of operation, when the measures outlined in the preceding paragraph prove to be insufficient to prevent an immediate danger to public health.
(c) withdraw the authorization to the settlement when not to put you remedy to proven breaches of health conditions, within the deadlines fixed by the competent authority.
7. in case of doubt about the source or the destination of the meat and other raw materials, and whenever it deems necessary, the competent authority shall have access to accounting documents which enable you to trace back to the farm of origin of those and their distribution.
Article 6. Offences and penalties.
1. offences committed against the provisions of this Royal Decree shall have the character of sanitary violations, in accordance with the provisions of Chapter VI of title I of the Act 14/1986 of 25 April, General health, upon instruction of the corresponding record, in accordance with Title IX of the law 30/1992 of 26 November, legal regime of public administrations and common administrative procedure, and its implementing rules and regulations of the autonomous communities. All of this without prejudice to responsibilities civil, criminal or other who could attend.
2 are considered to be minor offences: to) non-compliance with the provisions of articles 3 and 5 of this Royal Decree, when said non-compliance does not have direct significance on public health.
(b) which, because of the criteria referred to in this article, deserves the qualification of mild or not appropriate qualification as serious or very serious.
3 shall be considered as serious infringements: a) the breach of the provisions of articles 3 and 5 of this Royal Decree, when it could potentially compromise the safety or wholesomeness of foodstuffs.
(b) failure to comply with the requirements formulated by the competent health authorities for the correct performance of the forecasts that laid down in articles 3 and 5 of this Royal Decree.
4 will be considered very serious: to) non-compliance with the provisions of articles 3 and 5 of this Royal Decree, when said breach holds risks or effective damage to the health of consumers.
(b) the repeated breach of the requirements formulated by the sanitary authorities competent for the correct fulfillment of the provisions referred to in articles 3 and 5 of this Royal Decree.
5. for the qualification of all infringements shall be taken into consideration the degree of malice or negligence, existing, recidivism, the impact on public health, taking account of the foodstuff concerned, the way in which it is handled and packed or any other operation which is subjected before delivery to the consumer, the conditions in which is exhibited or stored as well as the economic impact of the infringements.
6. the offences described in the preceding paragraphs shall be punished in accordance with article 36 of the law 14/1986 of 25 April, General health. Sanctions imposed shall be, in any case, independent of the measures which, in defense of public health, may be taken by the competent authorities, are already provided for in article 5(6) of this Royal Decree or otherwise established in the current regulations.
7. the sanctions imposed for non-compliance with health regulations shall be independent of other authorities, attend other types of offences which, in his case, may be imposed. For this purpose, the different competent authorities shall exchange background and reports that in their possession.
First transitional provision. Expiry of authorization.
Establishments currently approved under the previous regulations must meet the requirements provided for in this Royal Decree within a period of 12 months from its entry into force.
Second transitional provision. Adaptation periods.
The establishments referred to in the first transitional provision must have, in the period laid down therein, of the approval number which corresponds to them in accordance with the provisions laid down in Royal Decree. For this purpose, they should be addressed a request to the competent authority within the period of six months from its entry into force.
Sole repeal provision. Repeal legislation.
Without prejudice to the transitional provisions, are repealed many provisions of equal or lower rank are opposed to provisions in this Royal Decree, and in particular the Reglamentación of industries, warehouses to the wholesale and Packers of products and processed meat derivatives and trading establishments to the retail meat and processed products approved by the Royal Decree 379/1984, January 25, and the order of 22 July 1946, by which dictate standards for the slaughter of livestock equidae in municipal slaughterhouses.
First final provision. Skill-related title.
This Royal Decree is issued under cover of the provisions of article 149.1.16. of the Spanish Constitution, which attributes to the State the exclusive competence in bases and general health coordination, and by virtue of the provisions of article 40.2 of the Act 14/1986 of 25 April, General health.
Second final provision. Schools of development.
The Ministers of health, agriculture, fisheries and food, economy and science and technology will dictate, in the field of their respective competencies, the provisions necessary for the development of the provisions of this Royal Decree and for the amendment of the annexes, in particular to their adaptation to technological advances.
Third final provision. Entry into force.
This Royal Decree shall enter into force the day following its publication in the "Official Gazette".
Given in Madrid, November 7, 2003.
JUAN CARLOS R.
The second Vice President of the Government and Minister of the Presidency, JAVIER ARENAS BOCANEGRA annex conditions special chapter I conditions of settlements of trade to the retail meat establishments shall conform to a design or scheme that facilitates an appropriate technical and hygiene treatment of raw materials and products which, in each case, handled, prepared, developed or marketed.
Will, among others, have units for sale and obrador, while the latter will be optional for the establishments defined in paragraphs 6.a) and 9 of article 2, shall comply with the hygiene rules laid down in the annex to Royal Decree 2207 / 1995 of 28 December, and meet the following conditions: 1. in the premises of sale, in addition to the General requirements, which are not modified by the application of this paragraph (: a) counters, showcases and other elements that, in any case, will be cold, for presentation or exposure to the public of all kinds of meats and other fresh products that sell, chilled or frozen, that they will prevent possible contamination.
(b) when the products do not require cold treatment, exhibition items avoided, equally, all contact or manipulation by the public, unless it is canned or packaged in waterproof and properly labelled products.
c) prevent the direct incidence of sunlight on all kinds of products.
(d) not manually operated sink, equipped with hot and cold drinking water and hygienic drying of the hands.
(e) table or other element with similar functional characteristics, to the handling and preparation of meat and other products before its exhibition and sale to the public, built with materials authorized, easy to clean and disinfect.
(f) equipment, containers and working equipment, intended to come into direct contact with raw materials, preparations and other products, should be made with corrosion resistant and easy to clean and disinfect materials.
(g) containers special watertight, non-corrodible materials of easy cleaning and disinfection, with lid, designed to accommodate food products for human consumption have been disposed of. They will be identified on the outside with the legend "Scrap and waste" or, in your case, 'MER' (specified risk material). These legends shall be independent of any other that could be legally established for these types of products.
(h) refrigeration facilities for conservation, in regime of refrigeration or freezing, raw materials and products requiring such treatment, which will have devices for reading and checking temperatures.
For these purposes, will be considered all the elements of cold, such as cabinets, counters, chests or cabinets, having establishments and, where appropriate, refrigeration plants of conservation of the business units of greater entity where the integrated, intended for use by these are located.
2 in the workrooms where meat derivatives, in addition to the General requirements, which are not modified by the application of this paragraph are drawn up: a) the temperature of the premises or the part of them that are handled the meat, raw materials and meat products to ensure a hygienic production. These premises or part thereof, shall be fitted with an air conditioning device, if necessary.
(b) adequate facilities for the chopping, kneading and sausage products.
(c) facilities or local specific, where appropriate, for the treatment of drying and curing.
(d) devices or equipment suitable, when necessary, for the treatments of salting, smoking, cooking, etc., equipped with, where appropriate, of fumes and/or vapour extraction systems.
(e) not manually operated sink, equipped with hot and cold drinking water and hygienic drying of the hands.
(f) installation to store clothing and footwear, which is closed and avoid pollution.
(g) device or cupboard for storing condiments, spices and food additives, in such circumstances that prevent tampering or contamination.
(h) the processes of desalted and preparation of natural sausage casings and removal of packaging and may be carried out on the premises of manipulation, provided that to avoid any contamination of raw materials or finished products.
(i) in cases in which there is no risk of contamination of products and as long as justifiable for technological reasons, the wood be used for certain activities, sanitary authorization. Metal galvanised for the curing of meat products, provided that they are in good maintenance conditions and there is no danger of contamination of the products may be used.
j) device or locker closed and identified for the storage of detergents, disinfectants and similar substances and material for cleaning and maintenance. These products shall be kept in their original containers and, if they have to transfer, the containers will be clearly identified and may not contain or have contained food or drink.
Chapter II conditions of handling, storage, preservation, transportation and sale without prejudice to the rules laid down in the Royal Decree 2207 / 1995 of 28 December, and other specific that might be of application, handling, storage, preservation, transportation and sale of meat and meat products in establishments of trade to the retail shall comply with the following requirements : 1. placement, among others, signs of prices or qualities and any other equipped skewers that damaged containers intended for sale as a business unit or that may contaminate raw materials is prohibited.
2. operations of Boning and cutting must be carried out as soon as possible, avoiding the accumulation of meat in the area where carried out such operations and any delay of his transfer to cameras or elements of storage, conservation, or exhibition.
3. the fat and bones from operations of Boning and cutting should evacuate to their transformation to industrial plants will be removed settlements within 24 hours to the above-mentioned operations. In the event that such withdrawal is not effected within the period indicated, this may not exceed 72 hours, and cited products at a temperature ≤ + 7 ° C must be kept in watertight containers, built with easy cleaning and disinfection materials, perfectly identified and intended exclusively for them.
4. the chopped meat shall be carried out in view of the buyer. However, the chopping may be prior, according to the needs of the office daily, without being preserved from one day to another and only street in the establishment trainer, presenting to the public refrigerated and perfectly identified in display cabinets, counters, or other cold items.
5. not refrigerated and frozen meat they may retain in the same fridge, and the simultaneity of conservation or storage of fresh meat with other raw materials or products that determine health standards must be observed at all times.
6. it is forbidden the defrosting, the refreezing and freezing of meat and meat products in establishments covered by this Royal Decree.
Only it can freeze, if there are appropriate devices, those meat derivatives requiring elaborate once conservation at temperature of - 18 ° C.
7. the products referred to in this Royal Decree, made or not, should be stored, according to the nature of these, in the facilities provided for the effect, ordered in such a way that contamination be avoided.
8. the products for which it is necessary to maintain storage temperature must be stored, kept and transported with respect to these, and avoid any sudden variation which can break the preset cold chain.
9 temperatures for storage, conservation, transportation and sale of meat and meat products shall be as follows: to) refrigerated fresh meat of domestic animals of the bovine species (including species "Bubalus bubalis» and «Bison bison»), swine, sheep, goats, solipeds, wild land mammals cloned, reared and slaughtered in captivity and wild hunting: ≤ + 7 ° C.
(b) fresh meat chilled chickens, turkeys, Guinea fowl, ducks, geese and rabbits, reproduced, reared and slaughtered in captivity and wild hunting wild birds: ≤ + 4 ° C.
(c) minced meat minced meat preparations: ≤ + 2 ° C.
(d) meat preparations: ≤ + 2 ° C to ≤ + 7 ° C, depending on the raw material and the species of animal from which it is obtained.
e) chilled offal: ≤ 3 ° C.
(f) meat and meat offal frozen: ≤ - 12 ° C.
(g) cooked meat dishes: with a period of less than 24 hours duration ≤ 8 ° C; with a period of more than 24 hours duration ≤ 4 ° C.
(h) meat cooked frozen: ≤ - 18 ° C.
(i) meat cooked hot: ≥ 65 ° C.
10. when it is necessary, for limited periods of time shall be permitted not subjected to temperature control during handling, processing, transport and delivery to the consumer of meat and meat products, as long as compatible with the safety and wholesomeness of the food and have been verified by the competent authority.
11. the transfer of products between a central establishment and its branches and, where appropriate, between the workshop and the premises of sale with which form one economic unit, as well as which can be performed in service, including catering establishments providing exceptional cases, must be carried out so that all the raw materials and products are protected during such transfer of contamination or damage and is maintain the conservation temperatures listed for them. Prohibited the transfer of fresh meat and meat products without packaging along with other raw materials or packaged or packed products.
12. the transfers referred to in the preceding paragraph will go accompanied always on packing slip or an internal document which will include, at least, the number of authorization of the establishment of origin, products which protects and sale unit or branch office of destination or, where appropriate, proof of sale to consumer.
Chapter III wrapping and labelling 1. The packaging and, if carried out, the packed shall be carried out in the premises or place intended for this purpose and under satisfactory hygienic conditions. Containers, and if all packages will respond to all the rules of hygiene will have the strong enough to ensure effective protection of the products and shall comply with the conditions laid down for materials in contact with food.
2. containers, and if all packages not may be reused for meat derivatives and other elaborate produced by establishments, except some containers such as of terra-cotta, glass or plastic, which can be re-used after having cleaned and disinfected effectively.
3. when meat and meat products are packed in the presence of the consumer, shall take necessary measures to prevent deterioration and protect them from contamination.
4. without prejudice to the provisions of the Royal Decree 1334 / 1999, 31 July, which approves the general standard for labelling, presentation and advertising of foodstuffs, meat and derivatives meat which, produced by the establishments referred to in Royal Decree, submitted packaged for sale to the consumer, will carry on the labelling (, in addition, the following information: a) the health mark.
(b) in meat products, the sales description in accordance with the standards of quality specific to each type of product, either the trade names by the use and respect these rules quality ratings, making special mention of the species or species from which the meat and ingredients list was obtained.
In addition, meat and meat products, produced by establishments referred to in Royal Decree arising not packaged for sale to the consumer, must have a placard or label next to the product in the spotlight, which shall contain at least: to) the indication "Homemade".
(b) in meat products, the sales description in accordance with the standards of quality specific to each type of product, either the trade names by the use and respect these rules quality ratings, making special mention of the species or species from which the meat and ingredients list was obtained.
Chapter IV marked health 1. Meat derivatives, produced in establishments referred to in Royal Decree, must carry a health mark to be placed at the time or immediately after its preparation legibly, indelibly and clearly identifiable.
2 a rectangle, the health mark must give the following particulars: a) on the upper part, the expression "Compilation", uppercase.
(b) in the central part, the approval number of the establishment.
(c) at the bottom, the expression 'Direct sale to the consumer', in capital letters.
3. the health mark may be printed directly on the product, with authorized means, or be previously printed on a label, plate or subject to the product label, manufactured with material suitable to enter in contact with food or, in your case, adhere on the container or vessel containing them.