The integration of Spain into the European Community requires the transposition, in our internal law, of the applicable Community rules in the poultrymeat sector.

In a first phase, Royal Decree 644/1989 of 19 May, approving the Technical and Health Regulations on the trade in fresh meat of birds for intra-Community trade and imports of the same of third countries and the rules relating to slaughterhouses, cutting plants and cold stores authorised for such trade, incorporated into Spanish law the content of Council Directives 71 /118/EEC of 15 February; 80 /216/EEC of 22 January 1985, 85 /324/EEC of 12 June, and Commission Directive 80 /879/EEC of 3 December September and its corresponding amendments.

with the implementation of the Internal Market of the European Community and taking into account the abolition of border controls for intra-Community trade, with the reinforcement of guarantees at source, it cannot be done differences between fresh poultrymeat intended for the domestic market and those intended for the market of another Member State. This has led to the publication of Council Directive 92/116/EEC of 17 December amending and updating Directive 71 /118/EEC on health problems relating to the exchange of fresh poultrymeat, as follows: to establish the list of third countries from which the import of fresh poultrymeat is authorised by Commission Decision 94 /85/EC of 16 February.

Therefore, the updating and recasting of the legal texts relating to the technical and health conditions for the production and marketing of fresh poultrymeat, updated in accordance with this Regulation, must be carried out. Directive.

This Royal Decree, by regulating the health conditions for the production and marketing of fresh poultrymeat in the intra-Community area, should be considered as basic rules for the production and marketing of fresh poultrymeat. However, it contains provisions for trade with third countries which must be considered as full implementation as a result of their impact on trade and health. Hence, it is dictated by the provisions of article 149.1.10. and 16. of the Spanish Constitution, and by virtue of the provisions of Articles 38 and 40.2 of Law 14/1986 of 25 April, General of Health. The sectors concerned have been heard and the Interministerial Commission for Food Management has been informed.

By virtue of the proposal of the Ministers for Health and Consumer Affairs, Industry and Energy, Agriculture, Fisheries and Food and Trade and Tourism, in agreement with the Council of State, and after deliberation by the Council of Ministers at its meeting on 20 October 1994,

D I S P O N G O:

CHAPTER I

General provisions

Article 1. Scope of application.

This Royal Decree lays down the health conditions for the production and marketing of fresh poultrymeat in the internal market and with third countries.

This Royal Decree will not apply:

(a) The cutting and storage of fresh poultrymeat in retail stores, or in adjacent premises to retail outlets, in which cutting and storage are carried out exclusively for sale direct to the consumer. These operations will continue to be subject to the health checks provided for in Royal Decree 381/1984 of 25 January 1984 on the technical and health regulation of the retail food trade.

(b) For the slaughter of animals for the personal needs of the breeder, the marketing of the meat thus obtained shall be prohibited.

Article 2. Definitions.

For the purposes of this Royal Decree, it is understood by:

1) "Poultry meat" means all parts suitable for human consumption from domestic birds of the following species: hens, turkeys, guinea fowl, ducks and geese.

2) "Fresh poultry meat" means meat of poultry, including meat packaged in a vacuum or in a controlled atmosphere, which has not undergone any treatment, except cold treatment to ensure its conservation.

3) "Canal" means the whole body of a poultry, previously defined, once bled, plucked and eviscerated; however, the removal of the heart, liver, lungs, molleja, buche and kidneys, such as the cutting of the legs The level of the tarsus and the separation of the head, esophagus and trachea will be optional.

4) "Channel parts" means parts of the channel as defined in the preceding paragraph.

5. "Despojos" means fresh meat of poultry other than those of the previously defined channel, even if they remain attached to it, as well as the head and legs if they are separated from the carcass.

6. "Viswaxes" means the offal found in the thoracic, abdominal and pelviana cavities, including, where appropriate, the trachea, the esophagus and the buche.

7. "official veterinarian" means the veterinarian designated by the competent authority.

8. "official operating veterinarian" means the veterinarian recognised by the competent authority for carrying out the inspection, prior to slaughter, in the poultry holding.

9. "Inspection aid for establishments" means the person officially designated by the competent authorities after having exceeded the tests referred to in Article 9 (4), in order to assist the official veterinarian.

10) "farm visit aid" means the person recognised by the competent authorities after having exceeded the tests referred to in Article 9 (5), in order to assist the official farm veterinarian.

11. 'Health inspection before slaughter' means the inspection of live poultry, carried out in accordance with Chapter VI of Annex I.

12) "Post-mortem Inspection" means the inspection of poultry slaughtered in the slaughterhouse, carried out in accordance with Chapter VIII of Annex I.

13. "means of transport" means parts of motor vehicles, trains and aeroplanes intended to contain the load, as well as the holds of vessels or containers for transport by land, sea or air.

14. "Establishment" means a slaughterhouse, a cutting room, a cold store or approved repackaging centre, or a complex meeting several of these establishments.

15. "Item" means the quantity of poultry meat covered by the same accompanying trade document or by a veterinary inspection certificate.

16) "Packaging and packaging" means the operation intended to protect poultry meat by means of the use of a first envelope or a first container, in direct contact with the meat, with the name of the package being referred to as the first wrapper or container.

17) "Packaging" means the operation consisting of placing fresh meat of poultry in a container or not, as well as this second container.

18) "Repackaging centre" means a room or warehouse where fresh poultry meat is collected and/or repackaged for marketing purposes.

19. "Marketing" means the holding or exhibition for sale, sale, sale, delivery or any other form of disposal in the Community, except for retail sale.

20) "Competent Authority" means the competent bodies of the Autonomous Communities, the internal market and the Ministries of Agriculture, Fisheries and Food and Health and Consumer Affairs, in the territories of their competence and in respect of of exchanges with third countries and for appropriate communications to the European Commission.

21) "Local Health Unit or Health Zone": the one defined by the Autonomous Communities and by the Ministry of Health and Consumer Affairs in Ceuta and Melilla.

CHAPTER II

Provisions for Community Production

Article 3. Conditions of fresh poultry meat.

1. Carcases and offal shall meet the following requirements:

(a) Procedures for animals which have been subjected to a health inspection prior to slaughter in accordance with Chapter VI of Annex I and which have been declared fit for slaughter after that inspection to the production and marketing of fresh poultry meat.

(b) They shall be obtained in an approved slaughterhouse, in accordance with Article 6 and subject to self-control, in accordance with Article 7 (1), and a check by the competent authority in accordance with Article 9.

(c) They shall be treated in satisfactory hygienic conditions in accordance with Chapter VII of Annex I.

The competent authorities may grant express authorizations to practice ritual sacrifices in relation to the various religions.

(d) They shall be subjected to a "post-mortem" health inspection in accordance with Chapter VIII of Annex I and shall be declared fit for human consumption in accordance with Chapter IX of Annex I.

e) They shall be the subject of a veterinary inspection mark in accordance with Chapter XII of Annex I, and it shall be understood that such marking shall not be necessary for carcases intended for cutting in the same establishment.

(f) After the "post-mortem" inspection, they shall be handled in accordance with point 46 of Chapter VII of Annex I and shall be stored, in accordance with Chapter XIII of Annex I, under satisfactory hygiene conditions.

g) It shall be properly packaged and/or packaged in accordance with Chapter XIV of Annex I; when a protective envelope is used, it shall comply with the requirements of the same chapter.

h) They shall be transported in accordance with the provisions of Chapter XV of Annex I.

i) Iran accompanied during transport, either:

1. A commercial accompanying document. That document shall contain, in addition to the particulars provided for in Annex I, Chapter XII, paragraph 66, the code number to enable the competent authority responsible for the control of the establishment of origin and the veterinarian to be identified. the official responsible for health inspection, the day of production of the meat, and shall be kept by the consignee for a minimum period of one year, in order to be presented to the competent authority at the request of the latter, or

2. of a veterinary inspection certificate, in accordance with Annex VI, in the case of fresh poultrymeat obtained in a slaughterhouse situated in a region or in an area subject to restriction on the grounds of animal health, or fresh poultrymeat intended for another Member State after having transited through a third country into a means of sealed transport, or meat produced in Ceuta and Melilla to the rest of Spain.

The detailed rules for the application of this paragraph, and in particular those relating to the allocation of code numbers and the drawing up of one or more lists enabling the identification of the competent authority, shall be adopted by (i) an agreement with the provisions of Community legislation.

2. The parts of carcases or boned meat shall meet the following requirements:

(a) They shall be trotted out and/or deboned in an approved and controlled cutting room in accordance with Articles 6 and 7. Where the cutting plants treat other fresh meat other than poultrymeat, the meat must comply with the health rules for fresh meat, rabbit meat and farmed game meat or wild game meat.

(b) They shall be drawn and obtained in accordance with the requirements of Chapter VII of Annex I and shall proceed:

1. ° Of animals slaughtered in the Community and meeting the requirements of paragraph 1 of this Article, or

2. of carcases of poultry imported from third countries, in accordance with Chapter III and which have been subject to the controls laid down in Royal Decree 2022/1993 of 19 November 1993 laying down the veterinary checks applicable to products entering into national territory from countries outside the European Community.

(c) They shall be subject to the control set out in Article 9 (1) (c).

(d) Meet the conditions referred to in paragraphs (c), (h) and (i) of paragraph 1 of this Article;

e) They shall be packaged, packaged and/or labelled in accordance with the provisions of paragraph 1 (e) and (g) of this Article, "on the spot" or in repackaging centres specially authorised for this purpose by the authority. competent;

f) They shall be stored in satisfactory hygienic conditions, as set out in Chapter XIII of Annex I.

3. Fresh poultrymeat obtained in accordance with this Royal Decree and which is kept in an approved cold store, without any subsequent handling, other than storage related, shall comply with the requirements of this Regulation. the requirements of paragraphs (c), (e), (g) and (h) of paragraph 1 and paragraph 2 of this Article. In the case of fresh poultrymeat imported from third countries, in accordance with Chapter III, it shall be checked in accordance with Royal Decree 2022/1993 of 19 November 1993 laying down the veterinary checks applicable products which are introduced into the Community from countries outside the European Community.

4. Without prejudice to the provisions of direct application of the European Community, in the field of animal health, and of the national provisions in force on animal health, paragraphs 1, 2 and 3 shall not apply:

(a) Fresh poultry meat intended for other uses other than human consumption.

(b) To fresh poultrymeat intended for exposures, to particular studies or to analyses, in so far as official controls make it possible to ensure that such meat is not used for human consumption and that, once The following shall be destroyed, with the exception of the quantities used for the purposes of the analysis.

c) To fresh poultrymeat intended exclusively for the supply of international organisations.

Article 4. Investigation of residues and of agents producing zoonoses.

1. The competent authorities, in addition to taking the necessary measures to comply with the requirements laid down in Article 3 (1) and the provisions of Royal Decree 1262/1989 of 20 October 1989 approving the National Plan for the investigation of residues in animals and fresh meat, shall subject the fresh meat of poultry or animals:

(a) To a waste investigation, where the official veterinarian suspects his presence, as a result of the results of the inspection before slaughter or any other information element.

(b) sampling, provided for in the rules on measures for the prevention of zoonoses and zoonotic agents in animals and products of animal origin, in order to prevent the outbreak of infections or poisonings from the food.

The examinations referred to in paragraph (a) must be performed for the investigation of:

1. Waste of substances of pharmacological action and their derivatives, in order to verify compliance with waiting times.

2. ° Waste of any type of substance, transmissible or present in poultry meat, which may cause the consumption of such meat to be dangerous or harmful to human health.

The examinations for waste research referred to in the preceding paragraph shall be carried out in accordance with established methods which are scientifically recognised and in particular those established at the level of the Community or international.

The results of the examination of the waste must be able to be assessed, according to reference methods established by the provisions of the European Communities of direct application, or by the national provisions in force on the matter.

2. In the event of a positive result, the official veterinarian and the competent authority shall take appropriate measures, depending on the nature of the risk involved, including:

(a) Greater control over poultry reared or meat obtained under similar technology and which may present the same risk.

(b) An increase in the checks carried out in the other flocks on the holding of origin and, in the event of a repetition of the facts, the appropriate measures being taken on the holding of origin.

c) If it were environmental contamination, intervention in the production chain.

3. Tolerance for the substances referred to in point 1, other than those referred to in Royal Decree 569/1990 of 27 April 1990 on the fixing of maximum levels for pesticide residues in and on foodstuffs of animal origin shall be fixed in accordance with the procedure laid down in Regulation (EEC) No 2377/90.

Article 5. Bans.

1. Meat of poultry shall not be placed on the market for human consumption:

(a) From animals affected by the diseases referred to in Royal Decree 1322/1992 of 30 October 1992 laying down the animal health conditions to which trade must comply and imports of fresh poultrymeat from third countries.

(b) Processed animals which have been administered the substances specifically prohibited in Royal Decree 1423/1987 of 22 November 1987 laying down rules on substances of hormonal and thyrostatic action in the animals.

(c) This residue, in quantities exceeding the tolerances to be determined in accordance with Article 4 (3), or which has been treated with antibiotics, preservative substances or softeners, to the extent that they are such agents have not been authorised by Community legislation, it being understood that the agents directly used for the retention of water are expressly prohibited, as well as the poultrymeat obtained under conditions Similarly, they may be in danger of presenting the same danger.

(d) Where appropriate from animals affected by any of the defects listed in paragraph 53 (a) of Chapter IX of Annex I.

(e) Declared unfit for human consumption, in accordance with paragraph 53 (b) and paragraph 54 of Chapter IX of Annex I.

(f) Subject to restrictions in the rules on measures for the prevention of zoonoses and zoonotic agents in animals and products of animal origin in order to prevent the outbreak of infections or poisonings from the food.

2. Fresh poultrymeat shall not be subjected to ionising or ultraviolet radiation. This provision does not affect the national rules applicable to ionisation for medical purposes.

Article 6. Approval of establishments.

1. The competent authorities, after having verified that the requirements of Annex I to this Royal Decree are satisfied, shall be approved by the establishments other than those referred to in Article 8 and shall communicate this authorization to the interested parties and the Ministries of Agriculture, Fisheries and Food and Health and Consumer Affairs. Any authorized establishment shall be assigned a General Health Sanitary Registration Number, as set out in Royal Decree 1712/1991 of 29 November.

The Ministries will draw up a list of all the approved establishments and transfer them to the other Member States, the European Commission and the Autonomous Communities.

2. Approved establishments, for the purposes of this Royal Decree, integrated into establishments approved in accordance with other health regulations governing the production and marketing of fresh meat, rabbit meat and farmed and farmed game meat. wild game, may have a unique authorisation number.

Only an establishment will be authorized if it complies with the provisions of this Royal Decree.

3. In the event of a lack of hygiene and where the measures provided for in the third subparagraph of Chapter VIII (51) of Annex I are insufficient to remedy it, the competent authority shall temporarily suspend the authorisation.

If the company, or its legal representative, does not remedy the infringements established within the time limit set by the competent authority, the competent authority shall withdraw the authorisation.

The conclusions of a possible monitoring carried out by the veterinary experts of the European Commission will be taken into account in this respect.

4. The withdrawal or suspension of the authorisations shall be communicated to the interested parties and to the Ministries of Agriculture, Fisheries and Food and Health and Consumer Affairs for dissemination to the other Member States, the European Commission and the other Autonomous Communities.

Article 7. Self-control and official control.

1. The undertaking, or its legal representative, shall provide for regular checks on general hygiene, in respect of the conditions of production of its establishment, including by means of microbiological checks. These checks shall relate to the tools, installations and machinery at all stages of production and, if necessary, to the products.

The company, or its legal representative, upon request, shall make known to the official veterinary services and to the veterinary experts of the European Commission the nature, periodicity and outcome of the checks performed, as well as the name of the control laboratory, if necessary.

The nature of the checks, their frequency and the methods of sampling and bacteriological examination shall be determined in accordance with the provisions of Community legislation.

2. The company, or its legal representative, must establish a training programme for staff to enable them to meet the hygienic production conditions adapted to the production structure.

The official veterinarian responsible for the establishment must be involved in the preparation, design and implementation of this programme.

3. The cutting plants or repackaging centres, or their legal representatives, shall keep a record of the entries and exits of fresh poultrymeat, specifying the nature of the poultry meat received.

4. The official veterinarian shall be inspected and officially checked by the official veterinarian, who, in accordance with Article 9 (2), may be assisted by auxiliary staff in the execution of purely material tasks. The official veterinarian must have free access, at all times, to all the premises of the establishments, in order to ensure compliance with the provisions of this Royal Decree.

The official veterinarian shall regularly review the results of the checks provided for in paragraph 1. On the basis of these analyses, additional microbiological examinations may be carried out at all stages of production or in products.

The results of these analyses will be the subject of a report and, the conclusions or recommendations of the report, will be made known to the company, or its legal representative, who will monitor the deficiencies observed for the improve hygiene.

Article 8. Small capacity establishments.

1. Slaughterhouses which slaughter a maximum of 150,000 birds per year, if they do not meet the structural or infrastructure requirements set out in Annex I, shall be subject to the following conditions:

(a) They must be registered in the General Health Register and be provided with a specific number of controls, linked to the local health unit, subject to the following conditions:

1. The establishment shall comply with the conditions of authorisation listed in Annex II.

2. The employer, or his legal representative, shall keep a record of the entries of animals and the outputs of the products from which they are slaughtered, the checks carried out and their results. Such data shall be communicated to the official veterinary services when requested.

3. The slaughterhouse employer, or his legal representative, shall communicate to the veterinary service the time of slaughter, the number and origin of the animals and to transmit a copy of the health certificate set out in the Annex hereto. IV.

4. The official veterinarian, or an auxiliary, shall be present at the time of slaughter to verify compliance with the hygiene standards set out in Chapters VII and VIII of Annex I.

If the veterinarian is unable to be present, at the time of slaughter, the meat shall not leave the establishment until the "post-mortem" inspection has been carried out on the day of slaughter, except in the case of meat. from different evisceration birds ('New York dressed ').

The competent authority shall monitor the distribution circuit for fresh meat suitable for such establishments and which are marked with the marks or labels referred to in paragraph 66 (c) of Annex I, as to the appropriate identification, destination and subsequent use of the products declared unfit for human consumption.

(b) In the case of cutting plants which are not situated in an approved establishment and which do not handle more than three metric tonnes of meat per week, the competent authorities may grant derogations, in accordance with Annex II, provided that the meat is at a temperature of 4 ° C or less.

The cutting rooms which have been the subject of permanent derogation, in accordance with the provisions of Article 4 of Royal Decree 147/1993 of 29 January 1993, may be eligible for this option. health of the production and marketing of fresh meat.

The provisions of Chapters VIII and X of Annex I and Section 64 of Chapter XI of Annex I shall not apply to storage and cutting operations in the establishments referred to in the first subparagraph.

(c) The meat obtained in these establishments, which have been declared in accordance with the hygiene and health inspection conditions provided for in this Royal Decree, shall be marked with the marks mentioned in the paragraph 66 (c) of Annex I.

(d) Meat from the establishments referred to in this Article

:

1. To be reserved for direct sale to the final consumer, or to retailers located in the territory of the local health unit, whether in a fresh state or after processing and without the need for prior packaging.

2. º Transportse, from the establishment to the consignee, in hygienic conditions of transport.

2. The veterinary experts of the European Commission, in collaboration with the competent authorities, to the extent necessary for the uniform application of this Article, may carry out on-the-spot checks on a representative number of establishments benefiting from the conditions laid down in this Article. Representatives of the General Administration of the State may accompany the inspectors of the EEC and the Autonomous Communities carrying out these inspections.

Article 9. Official veterinary checks.

1. The competent authority shall ensure:

(a) The existence of veterinary checks in all breeding establishments which supply the following species to the slaughterhouses: hens, turkeys, guinea fowl, ducks and geese.

(b) The presence, throughout the period of the "post-mortem" inspection, of at least one official veterinarian at each approved slaughterhouse in accordance with Article 6.

(c) The presence, at least once a day while handling the meat, of a member of the inspection team referred to in paragraph 4 to check the general hygiene of the cutting room and the register for the entry and exit of the fresh meat.

(d) The periodic presence of a member of the inspection team referred to in paragraph 4 in a cold store.

When an establishment has two or more official veterinarians, one of them shall be appointed as responsible for the coordination of all actions necessary to comply with the provisions of this Royal Decree.

2. The official veterinarian may receive assistance from the auxiliaries, who shall be under his authority and responsibility to perform the following functions:

(a) In the case of being qualified as an auxiliary to a farm visit, the information necessary for the official veterinarian of the holding to carry out the assessment of the health status of the flock shall be collected. of origin, in accordance with the provisions of Chapter VI of Annex I.

(b) In the case of being qualified as an inspection auxiliaries of establishments:

1. Control compliance with the hygienic conditions of establishments (including small capacity), materials, premises and personnel, as well as the slaughter, handling and cutting of meat.

2. º. They shall verify that none of the cases referred to in paragraph 53 of Chapter IX of Annex I are present in the "post-mortem" inspection.

3. The inspection provided for in paragraphs (a) and (b) of Annex I shall be carried out and in particular the qualitative assessment of the carcases and the cleaning, provided that the official veterinarian is in a position to exercise a real "in-situ" surveillance of the work of the auxiliaries.

4. The veterinary inspection marking referred to in paragraph 67 of Chapter XII of Annex I shall be monitored.

5. The sanitary control of the cut and stored meats shall be carried out.

6. The control of vehicles or means of transport and of the load conditions laid down in Chapter XV of Annex I shall be carried out.

3. In order to carry out such assistance tasks, the auxiliaries shall be part of an inspection team which shall be under the control and responsibility of the official veterinarian. The competent authorities shall provide that the composition of the inspection team allows the official veterinarian to monitor the development of the operations referred to in the previous paragraph. In any event, in the development of official control and inspection activities, other orders or instructions other than those issued by the official veterinarian or veterinary officers shall follow.

4. Only persons who fulfil the conditions set out in Annex III may be designated auxiliaries after having passed the tests organised by the competent authorities.

Article 10. Official communications.

The official veterinary services of the slaughterhouses shall communicate to the competent authority the results of the "ante" and "post-mortem" inspections relating to the diagnosis of diseases communicable to man; these results to the Ministries of Health and Consumer Affairs and Agriculture, Fisheries and Food, which will provide the European Commission with information on diseases communicable to man, when requested by the latter.

In addition, when any disease of this nature is diagnosed, the results of the specific case shall be referred, as soon as possible, to the competent authority under its control of the herd of origin of the animals.

Article 11. Inspections.

1. To the extent necessary for the uniform application of this legislation, veterinary experts from the European Commission, in collaboration with the competent authorities, may carry out on-the-spot inspections of the establishments. Representatives of the General Administration of the State may accompany the Inspectors of the European Community and the Autonomous Communities carrying out these inspections.

The competent authorities on whose territory this inspection is carried out shall provide all necessary assistance to the specialists for the performance of their mission.

2. The rules laid down in Royal Decree 49/1993 of 15 January 1993 concerning veterinary checks applicable in intra-Community trade in products of animal origin, in particular as regards controls in the field of animal health, shall apply. destination and the safeguard measures to be applied.

Article 12. Slaughter of poultry intended for the production of liver paste (foie gras).

1. By way of derogation from the health inspection requirements before slaughter as referred to in Article 3 (1) (a), the competent authorities shall authorise the poultry intended for the production of 'foie gras' to be stunned, bled and plucked on the fattening farms, provided that these operations are carried out at a local, separate from the farm, sufficiently large to enable the operations of stunning and/or to be carried out in separate locations; bleeding, on the one hand, and on the other hand, and, where appropriate, on the scale. Any communication between the local slaughter house and the site or site where the birds are located, other than the narrow opening for the strict passage of the poultry to be slaughtered, must be provided with a automatic closing door.

2. Non-eviscerated carcases shall be transported immediately, in accordance with appropriate hygiene standards and at a temperature of up to 4 ° C, accompanied by the health certificate, as referred to in Annex V, to an approved cutting room which shall count with a specific site for evisceration, where it shall be avoided, within a period not exceeding 24 hours, under the supervision of an official veterinarian.

Article 13. Special refrigeration procedure.

1. The cooling process for fresh poultrymeat may be used by immersion in water, provided that it is carried out in accordance with the conditions laid down in paragraphs 42 and 43 of Chapter VII of Annex I. Meat fresh chilled, frozen or deep-frozen, by means of such a procedure.

2. The Ministries of Health and Consumer Affairs and Agriculture, Fisheries and Food shall inform the European Commission and the other Member States of the use of the procedure.

3. The introduction into the national territory of fresh poultrymeat from another Member State which has been chilled in accordance with the conditions laid down in paragraphs 42 and 43 of Chapter VII of the Annex I, where the use of the refrigeration procedure is mentioned in the accompanying commercial document, provided that:

(a) Poultry meat has been frozen or deep-frozen, after refrigeration, without undue delay.

(b) Refrigerated poultry meat shall be obtained under the conditions laid down in this Royal Decree.

CHAPTER III

Provisions applicable to trade with third countries

Article 14. Imports from third countries.

Imports of fresh poultry meat from third countries should:

1. Comply with the provisions laid down in this Royal Decree except as provided for in Article 8.

2. Come from third countries, or from the areas of third countries, approved by the Commission and published in the Official Journal of the European Communities.

3. To proceed from establishments approved by the Ministries of Health and Consumer Affairs and Agriculture, Fisheries and Food until the European Commission establishes the list of establishments approved on the basis of Directive 71 /118/EEC, as amended Last but not least by 92 /116/EEC.

For the authorization of these establishments, it will be taken into account:

(a) The legislation and organisation of the veterinary services and their inspection services, the privileges of the veterinary services and the control to which they are subject.

(b) The guarantees given by the third country of compliance with the health requirements set out in this Royal Decree.

4. To be provided with a mark of veterinary inspection, which satisfies the marking conditions laid down in Chapter XII of Annex I, by varying the information contained therein by reference to the third country of origin accompanied by the number of veterinary authorisation of the establishment of origin.

5. Be accompanied by the certificate indicated in Annex IX, until the Commission establishes the model which harmonises the public health conditions, which shall be issued at the time of loading, without prejudice to the specific animal health conditions which may be required, pursuant to Royal Decree 1322/1992 of 30 October 1992, to imports of fresh meat of poultry from third countries or the third country concerned.

The text of the certificate shall be drawn up, at least, in Spanish and printed on a single sheet.

6. To be checked in accordance with the provisions of Royal Decree 2022/1993 of 19 November 1993 laying down the veterinary checks applicable to products entering national territory from non-member countries the European Community.

Article 15. Exports.

Fresh meat of poultry intended for export to third countries must comply with the rules laid down in this Royal Decree, without prejudice to any specific certifications which are regulated. by the third country of destination.

In the event that the fresh meat is destined for a third country with which an agreement has been signed, which establishes the fulfilment of requirements and conditions different from those stipulated in this Royal Decree, it will be to be provided for in that agreement. If they are more favourable than the provisions of this Royal Decree, they shall bear the word 'EXPORT' on the packaging and packaging, in good visible characters, and may not be placed on the market or consumed on the territory of the European Union.

CHAPTER IV

Administrative procedure, violations, and penalties

Article 16. Administrative procedure.

It will be applicable to the provisions of this Royal Decree, in the field of procedure, as laid down in Law 30/1992, of 26 November, of the Legal Regime of Public Administrations and of the Administrative Procedure Common, and in the rules of development of it. In any event, it shall govern the principle of action in writing by the competent authority, unless the nature of its acts requires or permits another more appropriate form of expression and constancy.

Article 17. Infringements and sanctions.

1. The offences provided for in the subsequent paragraphs of this Article shall give rise to the imposition of the penalties laid down in Article 36 of Law 14/1986 of 25 April of 25 April, on the instruction of the file in accordance with the provisions of Chapter VI of Title I of that Law and Title IX of Law No 30/1992 of 26 November 1992 on the Legal Regime of Public Administrations and the Common Administrative Procedure.

2. In accordance with the provisions of Article 35.A of Law 14/1986 of 25 April, General of Health, minor infringements shall be considered:

(a) Irregularities in compliance with the provisions of this Royal Decree, as soon as it is not qualified as serious or very serious.

(b) The partial absence of identification, less than 10 per 100, of the channels and/or their parts covered by the same document.

3. In accordance with Article 35.B of Law 14/1986 of 25 April, General Health, serious infringements shall be considered as:

(a) The operation without the corresponding health authorization of the establishments regulated by this provision.

(b) The absence of identification of the consignment, or of more than 10 per 100 of the channels and/or its parts covered by the same document.

(c) Clandestine traffic, the supply or distribution of channels, offal or meat from establishments which are not legally authorised and registered in the General Health Register.

d) Manipulations involving a substantial reduction in the nutritional capacity of the product.

e) The lack of documentation of the items from the approved establishments.

f) The recidivism in the commission of minor infractions in the last three months.

4. In accordance with the provisions of Article 335C of Law 14/1986 of 25 April, General Health, serious infringements shall be considered as:

(a) The traffic, distribution or sale of carcasses, meat or offal in poor health conditions or where there is a serious health risk for the spread of epizootic diseases or zoonoses.

(b) The production, distribution or clandestine sale of products covered by this provision involving serious health or animal health risks.

(c) Manipulations, aimed at masking fraud or alterations in the products referred to here, which involve serious risks to public health.

d) The recidivism in the commission of serious infractions in the last five years.

5. The classification of all infringements shall take into account the extent of the existing fault or fault, as well as its impact on public health and its economic significance.

6. The penalties imposed shall, in any event, be independent of the animal health measures which may be adopted by the competent authorities in defence of public health, whether they are those provided for in Article 6 (3) of this Regulation. Decree or any other deemed necessary.

7. Infringements and penalties shall be prescribed within the time limits and in the form laid down in Article 132 of Law No 30/1992 of 26 November of the Legal Regime of Public Administrations and of the Common Administrative Procedure.

Additional disposition first. Character of basic health standard.

This Royal Decree is applicable throughout the national territory, having the character of a basic health standard, in accordance with the powers conferred on the State in Article 149.1.16. 40.2 of Law 14/1986 of 25 April 1986, General of Health; except as provided for in Chapter III, which is given on the basis of exclusive competence in the field of Health and Foreign Trade, which confers on the State Article 149.1.10. Constitution and Article 38 of Law 14/1986, General of Health.

Additional provision second. Amendment of Royal Decree 1322/1992 of 30 October 1992.

Royal Decree 1322/1992 of 30 October 1992 laying down the animal health conditions to be followed by intra-Community trade in and imports of fresh poultrymeat originating in the European Community third countries, is amended as follows:

1. The single Annex is replaced by Annex X to this Royal Decree.

2. In Chapter II, Article 3 (1), paragraph (f) is read as follows:

" (f) To be accompanied, if they are intended for a Member State or a region of a Member State recognised as free from Newcastle disease or a Member State prior to transit through a third country, of the certificate Health and safety in the Annex. '

3. All references, which are made in it, to the Royal Decrees 1755/1986 of 28 June, and 644/1989 of 19 May, shall be construed as referring to the corresponding parts of this Royal Decree.

Additional provision third. Regulatory reference substitution.

In Annex A to Royal Decree 49/1993 of 15 January concerning veterinary checks applicable in intra-Community trade in products of animal origin, the reference to Royal Decree 644/1989 of 19 May 1989, is replaced by the number, date and title of this Royal Decree.

Single transient arrangement. Request for derogation for small capacity establishments.

1) Within the maximum period of 30 days from the entry into force of this Royal Decree the owners, or their legal representatives, of the establishments currently in operation that meet the requirements referred to in Article 8 (1) (a) and (b), a derogation of a permanent nature shall be requested from the competent authorities, including at least the particulars appearing in the model set out in Annex VIII (a).

2) The competent authorities shall grant this derogation to establishments which comply with the conditions laid down in Article 8 and shall send, within 60 days of the entry into force of this Regulation. Royal Decree, to the Ministry of Health and Consumer Affairs, a relationship containing the data of these establishments, which includes at least the particulars listed in the model set out in Annex VIII (b).

3) The Ministry of Health and Consumer Affairs shall draw up a list, with all the establishments to which this derogation has been granted, with the information provided by the competent authorities and shall communicate it to the Commission. European.

4. The competent authorities shall also notify the Ministry of Health and Consumer Affairs of any changes in the list of establishments to which the derogation has been granted, either by amendments which may affect those initially authorised, either by granting new derogations to establishments which start their business after the date of entry into force of this Royal Decree. The Ministry of Health and Consumer Affairs will in turn communicate these variations to the European Commission.

Single repeal provision. Provisions to be repealed.

As of its entry into force, any provisions of equal or lower rank shall be repealed as opposed to the provisions of this Royal Decree and in particular the following:

1. Royal Decree 179/1985 of 6 February adopting the technical and health regulations of poultry slaughterhouses, cutting plants, industrialisation, storage, storage, distribution and marketing of their meat, as well as the Royal Decrees 708/1986 of 7 March 1986 and 1727/1987 of 23 December 1987, which developed it.

2. Royal Decree 644/1989 of 19 May 1989 on the technical and health regulations relating to the trade in fresh meat of birds for intra-Community trade and imports from third countries and the rules which they relate to slaughterhouses, cutting plants and cold stores authorised for such trade.

3. Royal Decree 1755/1986 of 28 June 1986 laying down the technical rules for the marking of carcases, offal and poultry meat products, as well as veterinary inspection certificates, for trade with the Member States of the European Community European Economic Community, as regards the marking and veterinary inspection certificates for fresh meat of birds.

4. The Order of 13 July 1992 regulating the functions of the veterinary inspection aid for fresh meat of birds and the requirements for the performance of the veterinary inspection in establishments approved for trade intra-Community

5. The second and third provisions of Royal Decree 1322/1992 of 30 October 1992 laying down the animal health conditions to which intra-Community trade and imports of fresh meat from third countries are to be adjusted poultry coming from third countries.

Final disposition first. Faculty of development.

The Ministers of Agriculture, Fisheries and Food and of Health and Consumer Affairs may, in the field of their powers, dictate the provisions necessary for the development of the provisions of this Royal Decree and for the updating of the annexes when this update is the result of a provision by the European Community.

Final disposition second. Entry into force.

This Royal Decree shall enter into force on the day following that of its publication in the "Official Gazette of the State".

Given in Madrid to October 20, 1994.

JOHN CARLOS R.

The Minister of the Presidency,

ALFREDO PEREZ RUBALCABA

ANNEX I

CHAPTER I

General technical-health conditions

Establishments will have:

1. At the premises where the meat is obtained, processed and stored, as well as in the areas and corridors in which fresh meat is transported, of:

(a) A soil of impermeable materials, easy to clean and to disinfect, imputrescible and arranged so as to facilitate the outlet of the water; in order to avoid odours, this water must be channelled towards sinkholes transfered with siphons and provided with grids. However:

1. In the case of cold-cold chambers intended for meat consigned, in the cold rooms of cutting plants, and in cold storage rooms intended to store meat at a temperature of no more than 4 ° C, the The invention relates to a device for storing meat at a temperature of at least 4 ° C, which can be used to store meat at a temperature of up to 4 ° C. easy evacuation of water.

2. In cold storage rooms intended to store packaged or packaged meat at a maximum temperature of 12 ° C, as well as in the areas and corridors in which fresh meat is transported, it is sufficient that the

is

impermeable and imputable materials.

b) Walls with smooth, resistant and waterproof surfaces coated with a washable and clear coating up to a minimum height of two metres, and never less than the height of storage in the refrigeration and cooling premises storage. The line of attachment of the walls and of the floor must be rounded or equipped with a similar finish, except in the cold rooms where the meat is stored at a maximum temperature of 12 ° C. However, the use of wooden walls is permitted in the latter premises when they have been built before 1 January 1994.

c) Doors and window frames manufactured in unalterable materials and if these are made of wood, coated, in all their surface of a smooth and impermeable coating.

d) Imputable and toilet insulation materials.

e) A suitable ventilation system and, where appropriate, vape evacuation.

f) Sufficient, natural or artificial lighting that does not alter colors.

g) An easy-to-clean roof or, failing that, the inner surface of the coating.

2. Cleaning and disinfection devices.

(a) A sufficient number of devices for the cleaning and disinfection of the hands and for the cleaning of the material with hot water as close as possible to the workstations. The taps must not be operated with the hand or arm.

These facilities must have hot and cold running water or warm water at a suitable temperature, cleaning and disinfection products, as well as hygienic means for the drying of the hands.

b) Devices for the disinfection of the useful ones, provided with water at a minimum temperature of 82ºC.

3. Appropriate protection facilities against undesirable animals such as insects or rodents.

4. Characteristics of the materials.

(a) Devices and working tools constructed with corrosion resistant materials, which cannot alter the meat, easy to clean and disinfect.

The surfaces that enter or may come into contact with the meats, including welds and joints, must be smooth.

The use of wood is prohibited except in the premises where only fresh poultry meat is found in a hygienic manner;

(b) Corrosion-resistant equipment and equipment which satisfy the requirements of hygiene for: the maintenance of meat; the placement of containers used for meat, in such a way as to prevent meat or meat from being containers come into direct contact with the floor or walls.

(c) Equipment for the hygienic maintenance and protection of the meat during loading and unloading operations on the docks, as well as of reception and sorting areas suitably designed and equipped.

(d) For special containers, for meat not intended for human consumption, which shall be watertight, of unalterable materials with cover and a closure system which prevents unauthorised persons from being able to remove their contents. When their abundance so requires, or if they are not removed or destroyed at the end of each working day, these meats will be stored in a local that can be locked.

When removal is done through ducts, these must be constructed and installed in such a way as to avoid any risk of contamination of the raw materials or products.

e) A premises for the hygienic storage of packaging and packaging materials, when such activities are carried out in the establishment.

5. Refrigeration equipment which allows the internal temperatures required by this Royal Decree to be kept in the meat. Such equipment shall be equipped with an evacuation system that allows the discharge of condensation water in such a way that it does not present any risk of contamination for fresh poultry meat.

6. An installation which allows the supply of drinking water, in accordance with the technical-sanitary regulations for the supply and quality control of drinking water drinking water, approved by Royal Decree 1138/1990, of 14 of September, under pressure and in sufficient quantity.

Non-potable water pipelines should be well differentiated from those used for drinking water.

7. An installation which provides a sufficient quantity of hot drinking water, in accordance with the Technical-Health Regulations approved by Royal Decree 1138/1990 of 14 September.

8. Of a device for the disposal of liquid and solid waste that meets the requirements of hygiene.

9. From a sufficiently conditioned local, closed with key, at the exclusive disposal of the inspection team or, in the cold stores and in the repackaging centres, of suitable facilities.

10. Installations which make it possible to carry out, at all times and in an efficient manner, the veterinary inspection operations laid down by this Royal Decree.

11. Of changing rooms, in number and with sufficient capacity, with smooth, waterproof and washable walls and floors. There shall be toilets with washbasins fitted with non-manual actuation taps, with the arm and with hygienic means for the cleaning and drying of the hands, and toilets with tanks fitted in such a way as to protect the clean parts from contamination. The presence of showers will not be necessary in the case of cold stores which only receive and store fresh meat, which is hygienically packaged.

12. Of a location and facilities suitable for the cleaning and disinfection of the means of transport of fresh meat, except in the case of cold stores which only receive and store fresh meat for dispatch hygienically packed.

Slaughterhouses must have a separate site and facilities for the cleaning and disinfection of the means of transport and the cages used for poultry intended for slaughter.

However, such sites and such facilities shall not be required if there are provisions to allow or force the cleaning and disinfection of the means of transport or cages in premises or officially approved establishments.

13. Of a local or device for the storage of detergents, disinfectants and similar substances.

CHAPTER II

Special technical-health conditions for poultry slaughterhouses

14. Irrespective of the general technical-health conditions, poultry slaughterhouses must be provided with at least:

(a) A sufficiently large and easy to clean and disinfect site or site for the reception of poultry and inspection prior to slaughter, when it has to be carried out in the slaughterhouse itself.

(b) A sufficiently large local slaughter site to enable the stunning and bleeding of animals on the one hand, and on the side of the site, accompanied in their case of scale, on the other hand, in separate locations.

Any communication between the local slaughter site and the site or site intended for reception and inspection prior to the slaughter of the poultry, other than the narrow opening for the strict passage of the poultry The corral must be fitted with an automatic closing door.

(c) A sufficiently wide area of evisceration and packaging to allow evisceration to be carried out on a site, sufficiently far from the other workstations or separated from them by a partition, to avoid any pollution.

Any communication between the evisceration and packaging premises and the slaughter site, other than the narrow opening for the strict passage of the slaughtered animals, must be provided with an automatic closing door.

(d) A local dispatch, if necessary.

e) One or more sufficiently large local fridges, with key-locking facilities, for fresh poultrymeat consigned.

f) A local or installation for the recovery of feathers, unless these are treated as waste.

g) Separate lavatories and toilets for staff handling live poultry.

CHAPTER III

Special technical-sanitary conditions of cutting rooms

15. Irrespective of the general technical-health conditions, the cutting rooms must have at least:

(a) Fridges sufficiently large for the preservation of the meat.

b) A local for cutting, boning and packaging operations. Whenever the following operations are carried out in the cutting room:

1. A local for the evisceration of ducks and geese, intended for the production of "foie-gras", which have been stunned, bled and plucked on the holding of fattening.

2. A local for the evisceration of deferred evisceration poultry ("New York dressed").

(c) A premises for packing operations, where such operations are carried out in the cutting room, unless the conditions laid down in Chapter XIV (74) are met.

CHAPTER IV

Special technical-health conditions for cold stores

16. Irrespective of the general technical-health conditions, the places in which the fresh meat is stored at a temperature not exceeding 4 ° C must be provided with at least:

(a) Fridges sufficiently large, easy to clean, in which the fresh meat can be stored at a temperature not exceeding 4 ° C.

b) A thermometer or a registrant telethermometer at or for each storage site.

17. Irrespective of the general technical-health conditions, the warehouses in which the fresh poultrymeat is stored at a temperature not exceeding 12 ° C shall be provided with at least:

(a) Fridges sufficiently large, easy to clean, in which the fresh meat of poultry can be stored at a temperature not exceeding 12 ° C.

b) A thermometer or a registrant telethermometer at or for each storage site.

CHAPTER V

Personal, local and material health conditions

18. It will require the most perfect state of cleanliness possible on the part of the staff, as well as the premises and the material.

(a) Personnel handling fresh meat, packaged or not, or working in premises or areas where they are handled, packed or transported, shall bear, in particular, clean and easy to clean sheets and shoes and the work dress or other light-colored protective garments. Staff assigned to the work 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 Hand disinfection several times over the course of the same working day, as well as at every restart of the job. 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.

It is forbidden to smoke at work and storage premises, as well as in other areas and corridors for which fresh meat is transported.

(b) No animal shall enter the establishments, with the exception of slaughterhouses, of the animals intended for slaughter. The destruction of rodents, insects and any other harmful animal must be ensured systematically.

(c) The material and instruments used for the handling of live poultry and the slaughter of fresh poultrymeat must be maintained in good condition of preservation and cleanliness. They must be carefully cleaned and disinfected several times in the course of the same working day, as well as at the end of the day's operations and before being used again when they have been stained.

(d) The cages used for the delivery of poultry must be of materials resistant to corrosion, of easy cleaning and disinfection. They will be cleaned and disinfected each time they become empty.

19. The premises, the useful and the working material shall not be used for other purposes than the fishing of fresh poultrymeat, and of farmed game birds.

This restriction will not apply:

(a) The fishing of fresh meat, meat of farmed game and wild game, as well as the preparation of meat preparations or meat products, provided that such operations are carried out at different times and at the same time. Local, useful and working materials have been cleaned and disinfected before use.

(b) to the transport material used in the cold premises where the meat is stored, not more than 12 ° C, when the meat is packed.

20. The meat and the containers holding it must not come into direct contact with the soil.

21. The use of drinking water for all uses shall be compulsory; however, in exceptional circumstances, the use of non-potable water for the production of steam, the fight against fires, the cooling of equipment shall be authorised. fridges and the evacuation of the feathers in the slaughterhouse provided that the ducts installed for that purpose do not permit the use of such water for other purposes and do not present any risk of contamination of the fresh meat. Non-potable water pipes must be well differentiated from those used for drinking water.

22. The pens and by-products of slaughter not fit for human consumption should be immediately evacuated.

It is prohibited to spread serrin or any other analogous matter on the soil of the local poultry meat and poultry storage.

23. Detergents, disinfectants and similar substances shall be used in such a way as to not affect the equipment, working instruments and fresh meat. After use, these equipment and working instruments must be thoroughly rinsed with drinking water.

24. The slaughter and handling of meat must be prohibited for persons who are liable to contaminate them.

At the time of the start of the employment relationship, any person for the purpose of the operation and the handling of fresh meat must, by means of a medical certificate, prove that there is no health impediment to the are assigned those tasks. Your medical check will be done in accordance with the provisions of Royal Decree 2505/1983 of 4 August, which is approved by the Food handlers ' regulation.

CHAPTER VI

Health inspection before slaughter

25. Authorisation of the official veterinarian.

(a) The official veterinarian of the slaughterhouse shall only authorise the slaughter of a batch of poultry from a holding where, without prejudice to the certificate provided for in Model 5 of Annex III to Royal Decree 1317/1992, 30 October laying down the animal health conditions applicable to intra-Community trade in and imports of poultry and hatching eggs from third countries

:

1. The poultry intended for slaughter are accompanied by the health certificate referred to in Annex IV, or

2. º At least seventy-two hours before the arrival of the poultry to the slaughterhouse is in possession of a document, to be determined by the competent authority, and containing: the relevant and up-to-date information concerning the flock of origin and, in particular, information collected from the register of exploitation referred to in paragraph 27 (a) according to the type of poultry to be slaughtered; proof that the holding of origin is subject to the supervision of an official farm veterinarian.

The official veterinarian of the slaughterhouse shall evaluate the information provided for the purpose of deciding on the measures to be taken in respect of the animals from the holding concerned, and in particular the type of inspection before slaughter.

(b) If the requirements referred to in subparagraph (a) are not fulfilled, the official veterinarian of the slaughterhouse may postpone the slaughter or, where the welfare rules so require, authorise the slaughter after the examination provided for in Subparagraph (b) of paragraph 27, and shall inform the competent authority of its Autonomous Community, the need to carry out the necessary formalities for an official veterinarian to visit the farm of origin of the animals which it is in order to obtain the above information.

All costs associated with the application of this paragraph shall be charged to the breeder, in accordance with the procedures to be determined by the competent authority.

(c) However, in the case of breeders whose annual production does not exceed 20,000 chickens, 15,000 ducks, 10,000 turkeys or 10,000 ocas or their equivalent in guinea fowl, the inspection may be carried out before the slaughter referred to in the Subparagraph (b) of paragraph 27 at the slaughterhouse. In that case, the breeder shall provide a declaration stating that its annual production does not exceed those quantities.

(d) The breeder must retain at least for two years the register referred to in paragraph 27 (a), in order to be able to submit to the competent authority, at the request of the competent authority.

26. The owner, the person empowered to dispose of the poultry or his representative must facilitate the inspection operations before the slaughter of the birds and, in particular, assist the official veterinarian of the holding in any manipulation that is judged useful.

The official veterinarian of the holding must proceed to the ante-mortem inspection according to the rules of the profession, under appropriate conditions of illumination.

27. The inspection before slaughter on the holding of origin referred to in paragraph 25 shall include:

(a) Examination of the breeder's records, which shall include at least the following data according to the animal species:

1. Day of arrival of the birds.

2. The origin of the birds.

3. Number of birds.

4. Effective performance of the species (e.g., weight gain).

5. Mortality.

6. ° Feed Providers.

7. Type and period of use of the additives and the waiting period.

8. Consumption of feed and water.

9. º Analysis and diagnosis of the clinical veterinarian and, where appropriate, results of the laboratory analysis.

10. Type of medicinal product which has been administered to the birds, date of initiation and end of administration.

11. Dates and types of vaccines that have been applied.

12. Weight gain during the fattening period.

13. Results of previous health inspections carried out on poultry from the same flock.

14. Number of birds sent to the slaughterhouse.

15. Planned date of slaughter.

(b) Complementary examinations necessary to establish a diagnosis, if the poultry:

1. º present symptoms of a disease communicable to man or animals or if they present an individual or collective behavior that allows to fear the appearance of said disease.

2. Present changes in the general behavior or symptoms of a disease that may cause your meat to be inadequate for human consumption.

c) The taking of periodic samples, in the water and feed of poultry, to monitor whether the waiting periods are respected.

(d) The results of the detection of zoonoses producing agents, to be carried out in accordance with the rules on protection against certain zoonoses and certain agents producing zoonoses in animals and products of animal origin, in order to prevent the outbreak of infections and poisonings from food.

28. In the slaughterhouse, the official veterinarian must identify the consignment, check whether the conditions for the protection of the animals during transport have been complied with and, in particular, ensure that the birds have been damaged. during the same period.

In addition, in case of doubt as to the identity of a batch of poultry and where they are in accordance with paragraph 25 (c), they must undergo health inspection before slaughter at the slaughterhouse, the veterinarian the official shall examine, cage cage, if the birds present the symptoms referred to in paragraph 27 (b).

29. Where the poultry has not been slaughtered within three days of the examination and issue of the health certificate provided for in Annex IV.

(a) A new health certificate shall be issued if the poultry has not left the holding of origin

or

(b) On the basis of an assessment of the reasons for the delay, the official veterinarian of the slaughterhouse shall authorise slaughter if there is no health reason to oppose it, after a further examination of the poultry, if necessary.

30. Without prejudice to the requirements laid down in Royal Decree 1322/1992 of 30 October 1992, animals in which clinical manifestations of the following diseases have been detected shall not be slaughtered for human consumption:

a) Ornitosis.

b) Salmonellosis.

The official veterinarian may, at the request of the owner of the poultry or his representative, authorise slaughter at the end of the normal slaughter process if the necessary precautions are taken to minimise the possibilities for the spread of germs and for cleaning and disinfecting of facilities after such slaughter. Meat from such slaughter must be handled as meat declared unfit for human consumption.

31. The official veterinarian shall:

(a) Prohibit slaughter when it has elements which enable it to rule that meat from the animals in question is not fit for human consumption.

(b) Apply the slaughter where the waiting time for the waste has not been respected.

(c) In the case of clinically healthy poultry coming from a flock whose slaughter is compulsory under an infectious disease control programme, it shall be observed that such birds are slaughtered at the end of the (a) day, under appropriate conditions to avoid contamination of other poultry. The destination of such meat shall be that laid down in the national rules for each type of disease under control.

32. The official veterinarian shall immediately communicate the prohibition of slaughter to the competent authority, indicating the reason for such prohibition, and provisionally put the birds under that prohibition on a provisional basis.

CHAPTER VII

Hygiene of slaughter and handling of fresh meat

33. Only live poultry can be introduced into the slaughter premises. The birds must have been slaughtered immediately after they have been stunned. However, stunning may not be done when a religious rite is prohibited.

34. The bleeding shall be total and shall be performed in such a way that the blood does not produce stains outside the place of slaughter.

35. The plucking must be immediate and complete.

36. The removal of the viscera shall be carried out without delay in the event of total evisceration or within the time limits provided for in paragraph 49 of Chapter VIII in the case of partial or deferred evisceration. The slaughtered poultry must be opened in such a way that the cavities and all relevant viscera can be inspected. To this end, the viscera to be inspected may be separated or left attached to the channel by its natural connections. If they are separated, they must be able to identify their membership in the source channel.

However, in the case of ducks and geese reared and slaughtered for the production of "foie-gras" liver paste, their evisceration may be carried out within 24 hours, provided that the temperature of the ducks and geese reared and slaughtered for the production of liver paste carcases to which the viscera has not been removed is reduced as soon as possible, and maintained at a temperature not exceeding 4 ° C at any time, and which such carcases are transported in accordance with the hygiene rules.

37. After the inspection, the viscera which have been removed shall be immediately separated from the carcase and the parts unfit for human consumption shall be immediately removed.

The viscera or parts of the viscera that have been left on the canal, except for the kidneys, must be immediately removed, if possible in full, under satisfactory hygiene conditions.

38. It is prohibited to clean the poultrymeat with cloths as well as to fill the carcases, unless the edible offal or neck of one of the poultry slaughtered in the establishment is used for this purpose.

39. It is prohibited to cut the carcase, remove or treat poultry meat before the inspection has been completed. The official veterinarian may order any other handling necessary for the inspection.

40. Meat consigned, on the one hand, and meat declared unfit for human consumption, or excluded from it, on the other, as well as feathers and waste, must be transported as soon as possible to the premises, facilities or containers. specific, already mentioned, for the reception and storage of such meat and products and will be handled in such a way as to reduce pollution to the greatest extent possible.

41. At the end of the inspection and removal of the viscera, fresh poultrymeat must be cleaned and chilled immediately in accordance with the hygiene rules, so that the temperatures laid down in Chapter XIII are reached as soon as possible. possible.

42. Meat of poultry intended to be subjected to an immersion refrigeration process, in accordance with the procedure described in paragraph 43, shall be subject, immediately after evisceration, to a careful washing procedure. sprinkling, and an immediate dive. The spray must be carried out by means of a facility which ensures effective washing of the surfaces, both internal and external, of the channels.

For channels whose weight:

(a) Do not exceed 2,5 Kg, at least 1,5 litres of water per channel shall be used.

(b) This range from 2,5 Kg to 5 Kg shall be used at least 2,5 litres of water per channel.

c) Be equal to or greater than 5 Kg, at least 3,5 litres of water per channel shall be used.

43. The immersion cooling procedure shall comply with the following rules:

(a) The channels shall pass through one or more water and ice tanks, the contents of which shall be continuously renewed.

In this respect only the system in which the channels are constantly pushed by mechanical means through a flow of water advancing against current will be admitted.

(b) The temperature of the water or tanks, measured at the points of entry and exit of the channels shall not be greater than +16 ° C and + 4 ° C, respectively;

c) It must be performed in such a way as to reach the temperature of + 4 ° C in the shortest possible time.

(d) The minimum water consumption flow rate for the cooling process referred to in paragraph (a) shall be: 2,5 litres per channel for those with a weight of 2,5 kg, or less; 4 litres per channel for those with a weight between 2,5 and 5 Kg; 6 litres per channel for those weighing 5 Kg or more.

If several tanks are used, the entry of fresh clean water and the water drain used by each one must be regulated in a way that progressively decreases in the direction of the movement of the channels; the water is repaired fresh and clean between them, so that the flow of water passing through the last tank is not less than: 1 litre per channel for those weighing 2.5 Kg or less; 1,5 litres per channel for those weighing between 2.5 and 5 Kg; 2 litres per channel for those weighing 5 Kg or more.

The water used for the initial filling of the tanks should not be considered for the calculation of these quantities.

e) The channels must not remain in the first section of the equipment or in the first tank for more than half an hour, or in the rest of the equipment or in the other tanks longer than is strictly necessary.

All necessary precautions must be taken to ensure that, if the work is interrupted, the time of circulation set out in the first paragraph is respected.

Each time the operation of the installation is interrupted, the official veterinarian must check, before it is put back into operation, that the channels continue to comply with the requirements of this Royal Decree and are (a) fit for human consumption, or must take appropriate measures, if not, to be transported as soon as possible to the premises intended to store meat unfit for human consumption.

f) All elements of the equipment will be completely emptied, cleaned and disinfected whenever necessary, at the end of the working day and at least once a day.

g) They must be equipped with contrasting control devices to enable the measurement and recording of:

to be monitored properly and continuously:

1. The consumption of water during the spray wash prior to the immersion.

2. ° The temperature of the tank water or tanks at the points of entry and exit of the channels.

3. Water consumption during immersion and

4. The number of channels corresponding to each of the weight categories listed in paragraph (d) of this paragraph and paragraph 42.

(h) The results of the various checks carried out by the producer shall be kept for submission at the request of the official veterinarian.

i) Until Community microbiological methods are adopted, the proper functioning of the refrigeration plant and its influence on the hygienic level shall be evaluated by scientific microbiological methods. recognised by the Member States, by comparing the contamination of the carcases before and after the immersion by counting total germs and enterobacteriaceae. This comparison will be made when the installation is first launched and then periodically and, in any case, each time the installation undergoes transformation. The operation of the different measuring devices shall be regulated in such a way as to ensure a satisfactory level of hygiene.

44. Until the end of the inspection, the carcases and offal not inspected may not come into contact with the carcases and offal already inspected, prohibiting the removal, cutting or subsequent treatment of the carcase.

45. Meat held under observation or declared unfit for human consumption and non-edible by-products may not be able to come into contact with meat declared fit for human consumption and must be placed, as soon as possible, in local or special containers, situated and designed in such a way as to avoid any contamination of other fresh meat.

46. The operation, handling, further processing and transport of meat, including offal, shall be carried out in compliance with all hygiene requirements. Where such meat is packaged and/or packed, the conditions of Chapter XIV, as well as the existence of a local dispatch, must be complied with if necessary. Packaged or packaged meat shall be stored in premises other than those used for fresh meat without packaging.

CHAPTER VIII

Post-mortem health inspection

47. The poultry shall be subject to inspection immediately after slaughter under appropriate lighting conditions.

Post-mortem inspection will comprise:

a) Visual examination and, if necessary, palpation and incision of:

1. The surface of the channel, including head and legs when intended for human consumption.

2. The viscera and

3. The channel cavity.

b) Detailed examination:

1. The consistency, color, and odor anomalies of the channels.

2. No. Of major anomalies derived from slaughter operations.

3. The correct operation of the slaughter plant.

The official veterinarian shall in any case:

(a) Submit to animals disposed of in the 'post-mortem' health inspection, by the existence of the cases referred to in point 53 of Chapter IX, to a detained inspection.

(b) To examine, in order to carry out the inspection of the viscera and the cavity of the carcass, a sample of 300 birds from the batch as a whole having undergone the "post-mortem" inspection.

c) Proceed to a particular "post-mortem" examination of poultry meat if there are other elements indicating that meat from such birds may not be fit for human consumption.

The owner or the person entitled to have the birds, to the extent necessary, will participate in the "post-mortem" inspection, preparing birds and poultry meat for further inspection and providing any type of support at the request of the official veterinarian, interrupting the inspection, in the event that there is no effective collaboration. Only the inspection will be resumed when the mentioned collaboration again exists.

48. In the case of partially eviscerated birds ("effet") , to which their intestines have been removed immediately, 5 per 100 of the birds slaughtered shall be examined for the purpose of inspecting the viscera and the cavity of the carcass. If anomalies are detected in several birds during the examination, all birds in the lot shall be inspected in accordance with paragraph 47.

49. In the case of deferred evisceration birds ("New York dressed"):

(a) The "post-mortem" health inspection referred to in paragraph 47 shall be carried out no later than 15 days after slaughter. During this period the birds shall be stored at a temperature of not more than 4 ° C.

(b) Your evisceration shall be carried out within 15 days after slaughter in the slaughterhouse where the slaughter has been carried out or in an approved poultry cutting room meeting the conditions of the slaughter. specified in Chapter III, paragraph 15. In the latter case, non-eviscerated birds shall be accompanied by the health certificate set out in Annex V.

(c) The meat of such birds shall not bear the veterinary inspection stamp, as indicated in Chapter XII, until they have been eviscerated and inspected.

50. Samples will be taken for the investigation of waste, in accordance with the provisions of Royal Decree 1262/1989 of 20 October, by random sampling and, in any case, provided that there are reasonable grounds for suspicion. The following substances will be investigated in particular:

(a) Ethylbenes, derivatives of stilbenes, their salts and esters.

b) Substances of estrogen, androgen and gestagen.

c) Chloranphenicol.

d) Inhibitory substances: Antibiotics, sulfamides and similar microbial substances.

e) Contaminants present in livestock foods.

The obligation to carry out the investigation of residues of substances which have a pharmacological action, as a result of the suspicion of their presence, will not apply to birds from farms under control. official, provided that such investigation is carried out on the holding of origin.

51. Where the existence of a disease is suspected, on the basis of the inspection data prior to the slaughter or the 'post-mortem' inspection, the official veterinarian may, if it considers it necessary, request the examination of the laboratory necessary to establish its diagnosis or to detect substances having a pharmacological action and whose administration is suspected, taking into account the pathological state observed.

In case of doubt, the official veterinarian may carry out the necessary incisions and inspections of the birds in order to make a definitive diagnosis.

When the official veterinarian observes a failure characterized by the hygiene rules set out in this Royal Decree or any obstacle preventing proper health inspection, it will be enabled to intervene. on the use of equipment or premises and to take any necessary measures, being able to reduce the rate of production or to suspend the production process momentarily.

52. The official veterinarian shall record the results of the health inspection before slaughter and 'post-mortem' and, in the case of the diagnosis of a communicable disease, shall act in accordance with Article 10 of this Royal Decree. The communication shall also be made to the owner of the flock of origin or to his representative, who shall be obliged to take into account and retain those communications and to submit them to the official veterinarian carrying out the inspection. before slaughter of the next batch of production for slaughter.

CHAPTER IX

Opinion of the official veterinarian at the "post-mortem" inspection

53. The official veterinarian shall declare unfit for human consumption:

(a) The totality of the meat of poultry in which one of the following cases is revealed:

1. º generalized infectious diseases and chronic lesions of pathogenic microorganisms communicable to man.

2. General Mycosis and local lesions in organs that may have been caused by pathogens transmissible to man or their toxins.

3. Parasitism extended by subcutaneous or muscle tissues and generalized parasitism.

4. Intoxication.

5. Cachexia.

6. Olor, color, abnormal flavor.

7. Malignant or multiple tumors.

8. Generalized Manchas or Pollution.

9. Important lesions and ecchymosis.

10. Extensive mechanical injuries, including those produced by an excessive scale.

11. Insufficient bleeding.

12. Residues of substances exceeding the limits laid down and residues of prohibited substances.

13. Ascites.

(b) Parts of a slaughtered animal that have lesions or contamination that do not influence the health status of the rest of the meat.

54. The following viscera shall be excluded for human consumption: trachea, separate lungs of the canal, oesophagus, buche, intestine and gallbladder, as well as the head separated from the carcase, with the exception of the tongue, crest, buckles and caruncles.

CHAPTER X

Conditions for meat intended

cutting

55. The cutting of the carcase in parts or boning shall only be carried out in the approved cutting rooms.

56. The undertaking or its legal representative shall be obliged to facilitate the control operations of the undertaking and, in particular, to carry out any manipulation which is deemed useful and to make the necessary means available to the control service. In particular, it shall be willing, whenever requested, to bring to the attention of the official veterinarian responsible for checking the origin of the meat introduced in its establishment and the origin of the slaughtered animals.

57. Without prejudice to Chapter V (19), meat from establishments with a permanent derogation as provided for in Article 8 may not be found in the cutting-off rooms. authorised, unless they are in special locations; the meat referred to may be cut elsewhere or at different times than meat which complies with the rest of the provisions of this Royal Decree. Such meat shall be marked in accordance with paragraph 66 (c) of Chapter XII. The official veterinarian must have free access at all times to all working and cold storage premises in order to ensure that the above provisions are strictly observed.

58. Fresh meat intended to be cut, immediately after arrival in the cutting room and until the moment when it is cut, must be placed in the corresponding cold room in the cutting room.

By way of derogation from paragraph 41 of Chapter VII, meat may be transported directly from the slaughter site to the cutting plant.

In this case, the slaughter site and the cutting room must be sufficiently close to each other and located in the same group of buildings, as the meat to be cut must be moved from one time to the next. A local to the other by an extension of the mechanical lanes of the local slaughter, the cutting must be carried out without delay.

As soon as the required cutting and packing has been carried out, the meat will be transported to the corresponding cold room in the cutting room.

59. The meat will be introduced into the premises intended for cutting as needed.

As soon as the cutting takes place and, where appropriate, the packaging, must be transported to the corresponding refrigerator in the cutting room.

60. Except in the case of hot cutting, cutting may only be carried out when the meat has reached a temperature of + 4 ° C or less.

61. It is prohibited to clean fresh meat with cloths.

62. The cutting shall be carried out in such a way as to prevent the carcases from being polluted. Shrapnel and blood clots should be removed. Meat from cutting and not intended for human consumption shall be collected, as they are brought together, in specific containers or premises intended for the reception or storage of such meat.

CHAPTER XI

Health control of cut-off meats and stored meats

63. Approved cutting plants, repackaging centres and approved cold stores shall be subject to the control exercised by a member of the inspection team referred to in this Royal Decree.

64. The control provided in the previous point will include the following tasks:

a) Control of the entrances and exits of the fresh meat.

(b) Health inspection of fresh meat in establishments.

c) Control of the state of cleanliness of the premises, facilities and working tools provided for in Chapter V, as well as the hygiene of the staff, including clothing.

d) Any other control that the official veterinarian deems useful for the fulfillment of the provisions of this Royal Decree.

CHAPTER XII

Veterinary Inspection Marking

65. The veterinary inspection marking shall be carried out under the supervision of the official veterinarian. For this purpose, the following control:

(a) The veterinary inspection marking material for the meat.

(b) The labels and packaging material, once they are covered by the marking provided for in this Chapter.

The material used for marking must meet all the requirements of hygiene; the information included in the marking shall be perfectly legible, indelible and easily identifiable.

Whatever the identification model chosen by the establishment for the veterinary inspection marking, as well as the legend thereof, must be previously communicated and authorised by the competent authority. There shall be a contract between the approved establishment and the undertaking which manufactures the identification model which includes the prohibition on the delivery or supply of such identification to any third party other than the approved establishment, only the user of the respective Food Sanitary General Register number assigned by the competent authority on an exclusive basis.

66. The veterinary inspection marking shall comprise:

a) For meats packaged by independent units or small packages:

1. º At the top, the letter E capital except in Ceuta and Melilla that will add the name of those cities.

2. No. In the center, the number of the General Health Record of the establishment or, where appropriate, of the cutting room or the repackaging center.

3. º At the bottom of the EEC.

Characters must be 0.2 centimeters high for both letters and figures. This legend will be included inside an oval.

(b) For large packs, an oval seal having at least 6,5 cm in width and 4,5 cm in height, in which the particulars listed in subparagraph (a) shall be included.

Characters must have at least a height of 0.8 cm for the letters and 1 cm for the figures.

In addition, the veterinary inspection stamp may include an indication to enable the veterinarian to be identified as having carried out the health inspection of the meat.

(c) Fresh meat of poultry from establishments covered by the derogations referred to in Article 8 shall be accompanied by the following veterinary inspection marking, including in a rectangle:

1. º At the top the M. LOCAL expression in uppercase.

2. º In the central part the code indicative of the local health unit.

3. On the bottom the number of the General Sanitary Food Register.

67. Marking of inspection.

(a) The inspection marking referred to in paragraph 66 (a) shall be indicated:

1. In non-packaged channels individually by means of the application, on its external surface, in a clearly visible place, of a seal, of a wilt or mark of identification, which meets the following conditions:

1. Be built with resistant and authorized materials to come into contact with food.

2. Be susceptible to a hygienic, easy and firm implantation and keep fixed throughout the process of marketing to the consumer and

3. Be designed in such a way as to prevent reuse.

2. º On the outer surface of the wrappers, or other packaging of the individually packed channels, or, visibly, on the inside.

3. On the outer surface of the wrappers or other packaging of parts of carcases or offal packed in small quantities, or, in a visible manner, on the inside.

(b) The veterinary inspection marking referred to in paragraph 66 (b) shall be carried out on large packs containing carcases, parts of carcases or offal which have been marked in accordance with subparagraph (a).

(c) When the veterinary inspection mark appears in a wrapper or packaging:

1. ° It will be applied in such a way that it is destroyed when the wrapping or packaging is opened, or

2. The wrapping or packaging must be sealed in such a way that they cannot be reused once opened.

68. The veterinary inspection marking of carcases, parts of carcases or offal, carried out in accordance with paragraph 67 (a), shall not be required in the following cases:

1) Lots of carcases, including carcases which have been removed from the parts unfit for consumption, issued for cutting from an approved slaughterhouse to an approved cutting room, shall comply with the following: conditions:

(a) Large packs containing fresh poultrymeat shall bear the veterinary inspection stamp applied in accordance with paragraph 67 (c) on their external surface.

(b) The slaughterhouse shall have a register recording the quantity, nature and destination of the lots issued in accordance with this paragraph.

(c) The receiving cutting room shall have a register recording the quantity, nature and provenance of the lots received in accordance with the provisions of this paragraph.

(d) The veterinary inspection seal on large packs shall be destroyed at the time of opening in an approved cutting room which is under the supervision of an official veterinarian.

e) The indication of the consignee and the intended use of the lot shall be clearly indicated on the outer surface of the large package in accordance with this point and with the requirements of Annex VII.

2) Lots of carcases, including carcases which have been removed from the parts unfit for consumption, the parts of carcases, hearts, livers and mollejas, dispatched for treatment from a slaughterhouse, living room Approved repackaging centre or centre, to a preparation of meat preparations and meat products under the following conditions:

(a) Large packs containing fresh poultrymeat shall bear the veterinary inspection stamp applied in accordance with paragraph 67 (c) on their external surface.

(b) The issuing establishment shall have a register recording the quantity, nature and destination of the lots sent in accordance with this paragraph.

(c) The establishment to which meat and meat preparations are to be drawn up shall have a special register in which the quantity, nature and provenance of the lots received in accordance with the paragraph.

(d) Where fresh poultrymeat is intended for the manufacture of meat products for intra-Community trade, the veterinary inspection stamp of the large packs shall be destroyed by the opening in a establishment located under the supervision of the competent authority.

e) The indication of the consignee and the intended use of the lot, in accordance with this paragraph and as set out in Annex VII, shall be clearly shown on the outer surface of the large package.

3) In order to make it available directly to the

consumer the batch of carcases, including those to which the parts unfit for consumption have been removed and after heat treatment, shall be issued from a slaughterhouse, cutting room or repackaging centre, to restaurants, bars or collective canteens, under the following conditions:

(a) Packaging containing fresh poultrymeat shall bear on its external surface the veterinary inspection stamp applied in accordance with paragraph 67 (c).

(b) The issuing establishment shall have a register recording the quantity, nature and destination of the lots sent in accordance with this paragraph.

(c) The consignee shall have a register recording the quantity, nature and provenance of the lots received in accordance with this paragraph.

(d) The addressees shall be subject to control by the competent health authority which shall have access to the records.

e) The indication of the consignee and the intended use of the lot, in accordance with this paragraph and as set out in Annex VII, shall be clearly shown on the outer surface of the large package.

CHAPTER XIII

Storage

69. Fresh poultrymeat, after refrigeration, shall be maintained at a temperature which at no time may be greater than + 4 ° C

(a) Fresh poultry meat, after freezing, shall be kept at a temperature of 12 ° C or less.

(b) Fresh meat of packed or packaged poultry must not be stored in the same premises as fresh meat without packaging or packaging.

CHAPTER XIV

Packaging and packaging of fresh meat

70. Hygiene rules for packaging and packaging.

(a) Packaging and packaging must meet all hygiene standards and in particular:

1. º They cannot alter the organoleptic characters of the meat.

2. No substances harmful to human health may be transmitted to the meat.

3. It shall be of sufficient strength to ensure effective protection of meat during transport and handling.

(b) 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.

71. Where, where appropriate, fresh cut meat or offal is packaged, such operation shall be carried out as soon as possible after cutting and in a manner which satisfies the hygiene rules.

Such containers must be transparent and colourless or, in the case of colour, be designed in such a way that the meat or the packaged offal are partially visible, and cannot be reused for the purpose of the packaging. packaging of the meat.

Parts of poultry or offal separated from the carcase must always be provided with a protective envelope, solidly closed which satisfies the above criteria.

72. Packaged meat must be packaged.

73. However, if all the conditions for the protection of the packaging and paragraph 70 are met, the packaging may not be clear and colourless and the packaging is not indispensable.

74. Cutting, boning, packaging and packaging may take place in the same premises if the packaging satisfies the characteristics required in paragraph 70 (b) for reuse, and if the following conditions are met:

(a) The premises is large enough and with such a distribution as to ensure the hygiene of the operations.

(b) Immediately after manufacture, the packaging and packaging are placed in a hermetic protective envelope, which prevents any deterioration thereof during transport to the establishment where they are to be used and store, in hygienic conditions, in a premises intended for this purpose.

(c) The storage premises of these materials are free of dust and parasites and designed in such a way that their possible dirt cannot contaminate other parts of the establishment where fresh meat is found.

Packaging and packaging are not stored directly on the floor.

d) Packaging is assembled hygienically before being introduced into the local or assembly is automatic and hygienic.

e) Packaging is introduced locally in hygienic conditions and used without delay. The staff responsible for handling fresh meat may not be manipulated.

f) Immediately after its packaging, these meats are stored in the premises provided for this purpose.

75. The packages referred to in this Chapter shall contain only fresh poultrymeat.

CHAPTER XV

Transport

76. Fresh meat must be transported by means of transport provided with a tight sealing system or, in the case of fresh meat imported in accordance with Royal Decree 2022/1993 of 19 November 1993 laying down the controls veterinary medicinal products applicable to products introduced into the Community from countries not belonging to the European Community or fresh meat passing through the territory of a third country by means of transport sealed, designed and equipped in such a way as to ensure the temperatures indicated in Chapter XIII throughout the course of transport.

77. The means of transport must meet the following requirements:

a) Its interior walls must be smooth, easy to clean and to disinfect.

(b) They must be fitted with effective devices which ensure the protection of the meat against insects and dust and must be watertight, avoiding the evacuation of liquids.

78. In no case shall the means of transport of the meat be used to transport live animals or any products which may alter or contaminate the meat.

79. It may not be transported at the same time as the meat, in the same means of transport, of any other product which could affect the hygiene conditions of the poultry meat or contaminate them.

Packed meat and unpacked meat must be transported by means of specific transport, unless there is adequate physical separation in the same means of transport which protects the unpacked meat of the meat. packaged meat.

80. Fresh poultrymeat may not be transported in means of transport which are not perfectly clean and disinfected.

81. The undertaking or its legal representative shall take the necessary measures to ensure that the means of transport and the conditions of loading permit compliance with the hygiene conditions set out in this Chapter. A member of the inspection team shall monitor compliance.

ANNEX II

CHAPTER I

General conditions for the authorization of low-capacity establishments

Low capacity establishments must be provided with at least:

1) At the premises where the meat is obtained and processed, of:

(a) A soil of impermeable materials, easy to clean and to disinfect, imputed and arranged so as to allow an easy way out of the water; to avoid odours, said water should be channelled towards sinks provided with siphons and grilles.

b) Walls with smooth, resistant and waterproof surfaces, coated with a washable and clear coating up to a height of at least two meters.

However, the use of wood walls in refrigeration rooms intended to store fresh poultry meat at a maximum of + 4 ° C, constructed before 1 January 1994, will not be grounds for withdrawal of the authorisation.

c) Doors built on imputtrescibles and toilets, easy to clean.

d) Imputable and toilet insulation materials.

When meat is stored in the establishment, it must have a storage facility that meets the above requirements.

e) A suitable ventilation system and, where appropriate, the evacuation of vapours.

f) A sufficient light, natural or artificial, that does not alter the colors.

2) Devices for cleaning.

a) A sufficient number of devices for cleaning and, hand disinfection and for cleaning of the material with hot water as close as possible to the jobs.

For the cleaning of the hands, these facilities must be provided with hot and cold running water or warm water at a suitable temperature, cleaning and disinfection products, as well as hygienic means for cleaning. the drying of the hands.

b) Of a device, "in situ" or in an adjacent local, for the disinfection of the useful ones, provided with water at a minimum temperature of 82 ° C.

3) Of suitable protective devices against undesirable animals such as insects or rodents.

4) Devices and useful work.

(a) Devices and working tools constructed in corrosion resistant materials, which cannot alter the meat, easy to clean and disinfect. The use of wood is prohibited.

b) Corrosion resistant equipment and equipment that meet the requirements of hygiene, for:

1. The maintenance of the meats.

2. The placement of the containers used for the meat, so that the meat or the containers are prevented from coming into direct contact with the soil or the walls.

(c) Special containers for meat not intended for human consumption, which shall be watertight, of unalterable materials, with cover and closure system which prevents unauthorised persons from being able to remove their contents. Such meat shall be removed or destroyed hygienically at the end of each working day.

5) Of refrigeration equipment that allow the internal temperatures required by this Royal Decree to be kept in the meat. Such equipment shall have an evacuation system connected to the drainage of waste water and shall not present any risk of contamination for the meat.

6) Of an installation that allows the supply of drinking water, according to the Royal Decree, 1138/1990, of 14 September, for which the Technical-Health Regulations for the supply and quality control of the drinking water for public consumption, under pressure and in sufficient quantity. However, by way of exception, a facility providing non-potable water intended for the production of steam, fire fighting and refrigeration of refrigeration equipment shall be authorised provided that the pipes installed in the the effect does not permit the use of such water for other purposes and does not present any risk of contamination of fresh meat. Non-potable water pipes shall be well differentiated from those used for drinking water.

7) Of a facility providing a sufficient quantity of drinking hot water according to Royal Decree 1138/1990 of 14 September.

8) Of a device that permits the evacuation of wastewater in a hygienic manner.

9) Of at least one sink, equipped with hot and cold water or warm water, with hygienic means for cleaning and disinfection and drying of the hands, and toilets with tanks close to the sinks, and without communicating directly with the work premises.

CHAPTER II

Special conditions for the authorization of low-capacity slaughterhouses

10) Regardless of the general conditions of Chapter I of this Annex, low capacity slaughterhouses shall be provided with at least:

(a) A sufficiently large slaughter site for stunning and bleeding on the one hand, and the displacement and scaling on the other, with these operations being carried out at separate locations.

b) At the slaughter site, with washable walls up to a minimum height of two metres or up to the ceiling.

c) A local evisceration and preparation of dimensions sufficient to allow evisceration to take place in a place far away from other jobs, or separated from such positions in such a way to avoid any contamination.

d) A local cooling capacity of sufficient capacity according to the importance and type of slaughter, but in any case, with a minimum space that is isolated and closed with a key, reserved for the channels under analysis.

The competent health authority may, on a case by case basis, provide for derogations from this requirement where the meat is immediately dispatched from such slaughterhouses for the supply of cutting or butcher rooms. located in the vicinity of the slaughterhouse, provided that the duration of the transport is not more than one hour.

11) Animals introduced at the slaughter site shall be immediately dazed and slaughtered, except in the case of slaughter established by a religious rite.

12) Sick or suspected animals must not be slaughtered in the establishment, except by the exception of the competent authority.

In the case of such an exception, slaughter shall be carried out under the control of the competent authority and the necessary measures shall be taken to prevent contamination by cleaning and disinfecting in particular the premises under control. official, before reuse.

ANNEX III

Professional qualification of auxiliaries

1. The following prerequisites must be met in order to access the professional auxiliary qualification:

(a) There shall be a theoretical training course, including laboratory demonstrations, approved by the competent authorities and covering the points referred to in paragraph 3.

b) Having received practical training under the control of an official veterinarian.

The practical training will be carried out in slaughterhouses, cutting plants, cold stores and inspection posts for fresh meat. In the case of inspection before slaughter, such training shall be carried out on a holding.

2. However, auxiliaries meeting the requirements set out in Annex VII to Royal Decree 147/1993 of 29 January 1993 laying down health conditions for the production and marketing of fresh meat may take a course of training whose theoretical part is reduced to four weeks.

3. The mandatory test to be carried out by the competent authorities for the designation as auxiliary shall be on the following points:

(a) For farm visit auxiliaries:

1. Theoretical Aspects:

1. Generalities concerning the poultry industry such as: organization, economic importance, production methods, international trade, etc.

2. Anatomy and pathology of poultry.

3. Basic knowledge of diseases caused by viruses, bacteria, parasites, etc.

4. Disease Control and use of drugs/vaccines, as well as residue control.

5. Health and hygiene control.

6. Animal welfare on the holding, during transport and at the slaughterhouse.

7. Environmental control of buildings and exploitation.

8. National and international regulations.

9. Consumer Attitude and Quality Control.

2. Practical Aspects:

1. Visits to holdings of different species and methods of breeding.

2. Visits to production establishments.

3. Loading and unloading in different modes of transport.

4. Visits to laboratories.

5. Veterinary Controls.

6.

7. Practice Experience.

(b) For inspection auxiliaries of establishments:

1. Theoretical Aspects:

1. Notions of anatomy and physiology of the slaughtered animals.

2. Pathology Notions of Slaughtered Animals.

3. Notions of pathological anatomy of the slaughtered animals.

4. Notions of hygiene, in particular of industrial hygiene, hygiene of slaughter, cutting and storage and hygiene at work.

5. Knowledge of methods and procedures for the slaughter, inspection, preparation, packaging, packaging and transport of fresh meat.

6. Knowledge of laws, regulations and administrative provisions governing the exercise of their activity.

7. Sample Take Procedure.

2. Practical Aspects:

1. Inspection and evaluation of slaughtered animals.

2. Identification of animal species through the study of typical parts of the animal.

3. th Identification of a number of parts of slaughtered animals affected by alterations, and comments concerning those parts.

4. 'Post-mortem' inspection at a slaughterhouse.

5. Control of hygiene.

6. Sample Take.

ANNEX IV

MODEL

Healthcare certificate (1)

For poultry transported from the holding to the slaughterhouse

Competent service: ... n. º (2): ...

I. Identification of the animals.

Animal species: ...

Number of animals: ...

Token for identification: ...

II. Origin of the animals.

Address of the holding of provenance: ...

III. Destination of the animals.

These animals are transported to the next slaughterhouse: ...

by the following means of transport: ....

(1) Period of validity of the certificate seventy-two hours.

(2) Optional.

IV. Certificate.

I, the undersigned, official veterinarian, certify that the animals above have been inspected before slaughter on the above holding on the day ... of ... hours, and that they have been considered healthy.

Made in ... , the ... of ... 199 ..

Seal

...

(Signature and name of the official veterinarian)

ANNEX V

MODEL

Healthcare certificate

For the poultry carcases of deferred evisceration and for the carcases of geese and ducks reared for the production of 'foie-gras', stunning, bleeding and plucked on the holding of fattening, transported to the living room Cutting of a separate site for evisceration

Competent service: ... n. º (1): ...

I. Identification of non-eviscerated channels.

Animal species: ...

Number of non-eviscerated channels: ...

II. Source of the non-eviscerated channels.

Management of the fattening farm: ...

Address and veterinary approval number of the approved slaughterhouse ...

III. Destination of the non-eviscerated channels.

Uneviscerated channels will be transported to the next cutting room:

....

IV. Certificate.

I, the undersigned official veterinarian, certify that the previously designated non-eviscerated carcases come from animals which have undergone an inspection before slaughter on the holding of fattening indicated on the day of hours, and that they have been considered healthy.

Made in ... , the ... of ... 199 ..

Seal

...

(Signature and name of the official veterinarian)

(1) Optional.

ANNEX VI

MODEL

Veterinary Inspection Certificate

Relative to fresh poultry meat (1)

n. º (2) ...

Place of issue: ...

Ministry: ...

Service: ...

Ref. (2): ...

I. Identification of the meat.

Meats of ... (animal species)

Type of parts: ...

Packaging type: ...

Number of parts or packing units: ...

Month (s) and year (s) of freeze: ...

Net weight: ...

II. Origin of the meat.

Address and veterinary approval number of the approved slaughterhouse or slaughterhouses: ...

Address and veterinary approval number of the approved cutting room or cutting rooms ...

Address and veterinary authorization number of the authorized cold store or warehouses ...

III. Destination of the meats.

Meats are issued from ... (place of dispatch)

a ... (country and place of destination)

by the following means of transport (3): ...

Shipper name and address: ...

Recipient name and address: ...

IV. Certificate.

The undersigned, official veterinarian, certifies:

(a) The meat of poultry before designated complies with the requirements of Council Directive 91 /494/EEC of 26 June on the animal health conditions to which intra-Community trade is to be adjusted and imports of fresh poultrymeat from third countries and, in addition, the requirements of the second subparagraph of Article 3 (A) (1) of that Directive, if the meat is intended for a Member State or a region of a Member State recognised as being free from Newcastle disease.

(b) The meat of poultry before designated; whereas the packages of the meat before designated; bear a sign which proves that: the meat comes from animals slaughtered in approved slaughterhouses; the meat has been cut in an approved cutting room.

(c) that such meat is recognised as fit for human consumption after a veterinary inspection carried out in accordance with Council Directive 71 /118/EEC of 15 February concerning health problems affecting trade of fresh poultrymeat, or Council Directive 91 /495/EEC of 27 November 1990 on health and animal health problems affecting the production and placing on the market of rabbit meat and farmed game meat.

(d) that vehicles or transport machines, as well as the conditions under which the consignment is loaded, comply with the hygiene requirements laid down in Directive 71 /118/EEC.

Made in ..., the ... of ... 199 ..

Seal

....

(Name and signature of the official veterinarian)

(1) Fresh poultry meat, in accordance with the Directive referred to in point IV of this certificate, all the appropriate parts for the human consumption of domestic animals belonging to the following species: hens, turkeys, guinea fowl, ducks, geese, quails, pigeons, pheasants and partridges in the domestic state and who have not undergone treatment of any kind which ensures their placing on the market; however, cold treated meat shall be considered fresh.

(2) Optional.

(3) For wagons and trucks, indicate the registration number; for the aircraft, the flight number, and for the ships, the name, and if necessary, the container number.

ANNEX VII

Data to appear on large packs

Expected usage: cutting/heat treatment (1)

Address of recipient: ...

(1) Strike out what does not apply.

ANNEX VIII (a)

Request for exception to structure and infrastructure requirements for poultry fresh meat establishments

I. Establishment data:

Social name or reason ...,

address ...,

location ... , province ... , DP ... telephone ..., fax ...

Food Health General Registration Number ...

II. Activity you develop: Matadero. Cutting room (1)

III. Production capacity (during 1993)

Gallinaschickens/Turkeys/Guinea Fowls/Ducks/Ocas

Slaughterhouse:

Actual production (number of birds)////

Cutting Room:

Production in t////

The undersigned, on behalf and representation of the indicated company, requests to be included in the list of establishments covered by the exceptions on the requirements of structure and infrastructure, according to the stipulated in Article 8 of Royal Decree 2087/1994 of 20 October on the production and marketing of fresh poultrymeat, stating under my responsibility that all the information provided in this application is true.

In ................. to ......... of ............ of 199 .....

The company representative

Fdo:

(1) Strike out what does not apply.

ANNEX VIII (b)

Veterinary Inspection Report of General Conditions for the Exception to the Structure and Infrastructure Requirements of Poultry Fresh Meat Establishments

Establishment name or social reason ...

Health Record Number ...

Address ..., locality ..., province ..., activity ... The appropriate inspection at the establishment is carried out, it is found that it fulfils the necessary conditions for the application of the permanent derogations by:

Sacrifice less than 150,000 birds (abattoir).

Manipulate a maximum of 3 tons (cutting room).

The fulfilment of the general conditions must be marked with a cross in the table below, not being able to cure the application if there is no compliance with the essential requirements, as stipulated in Annex II, Chapter II and in Article 8, paragraph 1.

A-Sacrifice local with separation between stunning and bleeding on one side and plucked and scaled by another.

B-Locales for evisceration and preparation.

C-Cooling Local.

D-Local cutting.

e-aisles.

F-Aseans.

A/B/C (*)/D/E/F

1. Soils//////

2. Siphons and grilles/////(*)/(*)

3. Walls//////

4. Doors/////

5. Isolations//////

6. Ventilation//////

7. Lighting//////

8. Lavamanos with accessories////(*)//

9. Sterilizers///(*)//(*)/(*)

10. Undesirable Animal Devices/////+//

11. Useful and work equipment////(*)/(*)

12. Work surfaces////(*)/(*)

13. Seizures////(*)/(*)

14. Drinking water////(*)/(*)

15. Wastewater channeled/////(*)//16. Refrigeration equipment (**)////(*)//

Date and Place The official veterinarian

* (*) Not indispensable under certain conditions (Annex II, Directive 71 /118/EEC).

(**) Mark your existence with a cross.

ANNEX IX

MODEL

Veterinary Inspection Certificate (1)

Concerning fresh poultrymeat (2) destined for Spain

Exporting country ..., number (3) ...

Ministry ...

Competent service ...

Reference (3) ...

I. Identification of the meat:

Nature of the pieces ...

Meats of ... (animal species)

Nature of packaging ...

Net weight ...

Month and year of freeze ...

II. Origin of the meat:

Address (s) and veterinary authorization number (s) of the approved slaughterhouse (s) ...

Address (s) and veterinary authorization number (s) of the authorized cutting room (s) ...

Address (s) and veterinary authorization number (s) of the authorized cold store (s) ...

III. Destination of the meat:

Meats are issued from ...

(place of dispatch)

a ... (country and place of destination)

by the following means of transport (4) ...

Shipper name and address ...

Recipient name and address ...

IV. Certificate:

I, the official veterinarian, hereby certify:

(a) That the meat of poultry before resented (5) and its packaging or packaging (5) is provided with a mark which provides proof that:

First.-Poultry meat comes from animals slaughtered in approved slaughterhouses.

Second. -Poultry meat has been cut in an authorized cutting room (5).

(b) that meat has been recognised as fit for human consumption, following a veterinary inspection carried out in accordance with Council Directive 71 /118/EEC of 15 February on health problems affecting the trade in fresh poultrymeat or Council Directive 91 /495/EEC of 27 November 1990 on health and animal health problems affecting the production and placing on the market of rabbit meat and farmed game meat.

(c) The conditions for handling and storage, as well as the vehicles, containers or transport machines and the loading conditions of such dispatch, are in accordance with the hygiene requirements laid down in the Directive 71 /118/EEC.

Issued on ... on ... of 199 ...

Official stamp of the official veterinarian

(1) Only for expeditions from a third country.

(2) Fresh poultry meat: Fresh meat from the following species: Gallines, pavers, guinea fowl, ducks, geese, quails, pheasant pigeons and domestic partridges, which have not been subjected to any treatment to ensure their preservation; however, cold treated meats shall be considered as fresh.

(3) Optional.

(4) In the wagons and trucks, indicate the number of the number of registration; on the planes, the flight number; on the ships, its name.

(5) Strike out what does not apply.

ANNEX X

MODEL

Animal Health Certificate

Concerning fresh poultrymeat (1) intended for a Member State or region recognised as free from Newcastle disease

Number (2) ...............

Place of expedition ...

Ministry ...

Service ...

Reference (2) ...

I. Identification of the meat:

Meats from ...

(animal species) ...

Type of parts ...

Packaging Type ...

Number of parts or packing units ...

Month (s) and year (s) of freeze ...

Net weight ...

II. Origin of the meat:

Address and veterinary approval number of the approved slaughterhouse or slaughterhouses ...

Address and veterinary approval number of the approved cutting room or cutting rooms ...

Address and veterinary authorization number of the authorized cold store or warehouses ...

III. Destination of the meat:

Meats are issued from ....

(place of dispatch)

a ... (country and place of destination)

by the following means of transport (3) ... Name and address of consignor ... Name and address of recipient ...

IV. Certificate:

The undersigned, official veterinarian, certifies that the meat of poultry referred to above complies with the requirements of Council Directive 91 /494/EEC of 26 June on animal health conditions to which the intra-Community trade in and imports of fresh poultrymeat from third countries and, in addition, the requirements of the second subparagraph of Article 3 (1) (a) of that Directive should be adjusted, the meat is intended for a Member State or a region of a Member State recognised as free from the Newcastle disease.

Made in ... the .......... of ... from 199 .....

Seal

(Signature and name of the official veterinarian)

(1) Fresh meat of poultry: Fresh meat from the following species: Gallines, turkeys, guinea fowl, ducks, geese, quails, pigeons, pheasants and partridges living in the domestic state, which have not suffered no treatment to guarantee their preservation; however, the meat treated for the cold is considered fresh.

(2) Optional.

(3) For wagons and trucks, indicate the registration number; for the aircraft, the flight number, and for the ships, the name and, if necessary, the container number.