Royal Decree 2087 / 1994, On 20 October, Which Establishes The Sanitary Conditions Of Production And Marketing Of Fresh Meat Of Poultry.

Original Language Title: Real Decreto 2087/1994, de 20 de octubre, por el que se establece las condiciones sanitarias de producción y comercialización de carnes frescas de aves de corral.

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The integration of Spain into the European Community requires the transposition into our domestic law, of Community rules in the field of poultry meat.


In a first phase the Royal Decree 644/1989 of 19 may, which approves the Reglamentación in exchanges of fresh poultry for intra-Community trade and import them from third countries and rules that make as regards slaughterhouses, cutting rooms and storages refrigeratory authorized to trade , he joined the Spanish law content of the Council directives 71/118/EEC of 15 February; 80/216/EEC, of 22 January; 85/324/EEC of 12 June, and the of Commission Directive 80/879/EEC of 3 September and amendments.


With the implementation of the internal market of the European Community and, taking into account the abolition of controls at border for intra-Community trade, with the reinforcement of the guarantees at origin, can not be differences between the fresh meat of poultry intended for the market of the national territory and to the market of another Member State. This has led to the publication of the Council Directive 92/116/EEC of 17 December, by amending and updating Directive 71/118/EEC on health problems in the field of trade in fresh poultry meat, as well as to set the list of third countries from which importation of fresh poultry meat is authorised by the Commission Decision 94/85/EC, of 16 February.


Therefore it has to proceed with the updating and revision of texts, relating to the sanitary conditions of production and marketing of fresh meat of poultry, updated in accordance with this directive.


The present Royal Decree, to regulate aspects relating to health conditions for production and marketing of fresh meat of poultry at intra-Community level, should be considered basic health legislation, although it contains provisions for trade with third countries to be considered fully by influence application in foreign trade and health. Hence, issued under cover of the provisions of article 149.1.10. 2nd and 16th of the Spanish Constitution, and by virtue of the provisions of articles 38 and 40.2 of the Act 14/1986 of 25 April, General health. For processing the sectors concerned were heard and reported by the inter-ministerial Commission for food management.


By virtue, on the proposal of the Ministers of health, industry and energy, agriculture, fisheries and food and of trade and tourism, according to the Council of State and after deliberation by the Council of Ministers at its meeting of October 20, 1994, D I S P O N G O: chapter I provisions general article 1. Scope of application.


This Royal Decree establishes the health conditions for the production and marketing of fresh meat of poultry, in the internal market and with third countries.


The present Royal Decree will not apply: to) to the cutting and storage of fresh poultrymeat performed in retail stores, or in premises adjacent to sales points, where the cutting and storage is carried out exclusively for direct sale to the consumer. Such operations shall remain subject to the health checks laid down in Royal Decree 381/1984, of 25 January, whereby food retailer approves the Reglamentación of trade.


(b) to the slaughter of animals for the personal needs of the breeder, being prohibited the marketing of the meat thus obtained.


Article 2. Definitions.


A_efectos_de the present Royal Decree, refers to: 1) 'Poultry meat': all parts fit for human consumption from domestic poultry of the following species: hens, turkeys, Guinea fowl, ducks and geese.


(2) ' fresh poultry meat': cold meat from poultry, including meat packaged under vacuum or in a controlled atmosphere, which has not undergone any treatment, except through treatment to ensure its preservation.


(3) «channel»: the whole body of a fowl, defined above, after bleeding, plucking and evisceration; However, removal of the heart, liver, lungs, gizzard, crop and kidneys, both cut from the legs to the level of the Tarsus and the separation of the head, of the esophagus and the trachea, shall be optional.


(4) parties of channel': parts of the carcase as defined in the previous paragraph.


(5) ' offal': fresh meat of poultry other than of the channel previously defined, even if they remain United, as well as the head and feet if they are separated from the channel.


(6) «viscera»: the remains found in the thoracic, abdominal and pelvic cavities included, in its case, the trachea, the esophagus and crop.


(7) "official veterinarian": the veterinarian appointed by the competent authority.


(8) ' official veterinarian of exploitation": the veterinarian recognized by the competent authority to carry out the inspection, prior to slaughter, poultry farm.


(9) «auxiliary establishments inspection»: the person officially designated by the competent authorities, after passing the tests cited in paragraph 4 of article 9, in order to assist the official veterinarian.


(10) «auxiliary holdings visit»: the person recognized by the competent authorities, the test referred to in paragraph 5 of the article 9, in order to assist the official veterinarian of exploitation.


(11) ' health inspection before slaughter': live poultry inspection, carried out in accordance with Chapter VI of annex I.


(12) «"Post-mortem" health inspection»: the inspection of poultry slaughtered in the slaughterhouse, carried out in accordance with Chapter VIII of annex I.


(13) ' means of transport': the parts of the motor vehicles, trains and aircraft to contain the load, as well as the holds of ships or containers for transport by land, sea or air.


(14) ' establishment': a slaughterhouse, a cutting, a cold store or authorized a rewrapping Centre room, or a complex that brings together several of these establishments.


(15) ' item': the amount of poultry meat covered by the same accompanying commercial document or a health certificate.


(16) ' packaging and container': operation designed to protect meat from poultry through the use of a first wrap or a first container in direct contact with the meat, called container to this first wrap or container.


(17) ' packaging': the operation that involves placing in a container of birds or non-packaged fresh meat as well as this second container.


(18) "repackaging Centre": a room or warehouse where gather and/or repackaged meat of poultry for sale.


(19) ' marketing': holding or displaying for sale, offering for sale, sale, delivery or any other form of transfer in the community, with the exception of the sale to the retail.


(20) ' competent authority': the competent bodies of the autonomous communities, to the internal market and the ministries of agriculture, fisheries and food and health and consumption, in the territories under their jurisdiction and for exchanges with third countries and for timely communications to the European Commission.


(21) ' local health unit or health area': defined by the autonomous communities and the Ministry of health and consumption in Ceuta and Melilla.


Chapter II provisions for Community production article 3. Conditions of fresh meat of poultry.


1 the carcases and offal shall comply with the following requirements: a) come from animals that have been subjected to a health inspection before slaughter, in accordance with Chapter VI of annex I and that, following such inspection, have been declared fit for slaughter destined for the production and marketing of fresh meat of poultry.


(b) they will get in a slaughterhouse approved in accordance with article 6 and submitted to a self-control, in accordance with paragraph 1 of article 7, and supervision of the competent authority, in accordance with article 9.


(c) be treated under satisfactory hygiene conditions, in accordance with Chapter VII of annex I.


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


(d) will undergo a health inspection 'post-mortem', in accordance with Chapter VIII of annex I, and shall be declared unfit for human consumption, in accordance with chapter IX of annex I.


(e) shall be subject to a health marking, in accordance with Chapter XII of annex I, provided that such marking is not necessary for carcases intended for cutting in the same establishment.


(f) should be handled with, after inspection "post-mortem", in accordance with point 46 of Chapter VII of annex I and stored, in accordance with the chapter XIII of annex I, under satisfactory hygienic conditions.


g) shall be packaged or packed suitably, in accordance with chapter XIV of annex I; When using a protective envelope it must meet the requirements of the same chapter.


(h) be transported in accordance with Chapter XV of annex I.


(i) Iran accompanied during transport, well:



An accompanying commercial document 1. This document shall include, in addition to the particulars provided for in point 66 of chapter XII of annex I, the number of code that allows to identify the competent authority responsible for the control of the establishment of origin and the official veterinarian responsible for the health inspection, the meat production day, and will be retained by the consignee for a minimum period of one year to submit it to the authority on request, either 2 of a health certificate, in accordance with annex VI, in the case of fresh poultrymeat obtained in a slaughterhouse situated in a region or area subject to restriction for reasons of animal health or of fresh meat of poultry intended for another Member State after transit through a third country in a medium sealed transport, or meat produced in Ceuta and Melilla, with destination to the rest of Spain.


The rules of development of this paragraph and in particular those concerning the allocation of code numbers and the elaboration of one or more lists that allow the identification of the competent authority, shall be adopted in accordance with Community legislation.


2 channels of parties or boneless meat shall comply with the following requirements: to) they trozarán or they deshuesarán in a cutting room approved and supervised in accordance with articles 6 and 7. When cutting plants try other fresh meat other than poultry meat, this must meet the corresponding to fresh meat sanitary standards, of rabbit and farmed game meat and wild game meat.


(b) they trozarán and obtained in accordance with the provisions of Chapter VII of annex I and shall proceed: 1 of animals slaughtered in the community and which satisfy the requirements of paragraph 1 of this article, or 2nd of carcases of poultry imported from third countries, in accordance with Chapter III and which have been subjected to the controls laid down in the Royal Decree 2022 / 1993 , 19 November, establishing the veterinary checks applicable to products introduced into national territory from countries not belonging to the European Community.


c) undergo the control laid down in article 9, paragraph 1, subparagraph c).


(((d) shall comply with the conditions referred to in paragraphs c), h) e i) of paragraph 1 of this article;


(((e) be packed, they packed and/or they labelled, in accordance with the provisions of paragraphs e) and g) of paragraph 1 of this article, «in situ» or in rewrapping centres specially approved for this purpose by the competent authority;


(f) be stored under satisfactory hygiene conditions, adjusted to the provisions of chapter XIII of annex I.


3 fresh poultry meat obtained in accordance with this Royal Decree and that it stored in a cold store approved, without that they subsequently suffer manipulation whatsoever, except related to the storage, must meet the requirements of paragraphs c), e), g) and h) of paragraph 1 and paragraph 2 of this article. In the case of fresh meat from poultry imported from third countries, in accordance with Chapter III, will be checked in accordance with the Royal Decree 2022 / 1993 of 19 November, establishing the veterinary checks on products introduced into the community from countries not belonging to the European Community.


4 Notwithstanding the provisions of direct application of the European Community, in the field of animal health, and the national provisions in force on this matter, paragraphs 1, 2 and 3 shall not apply: to) to fresh poultry meat destined for other uses that are not human consumption.


(b) to poultry fresh meat intended for exhibition, special studies or analysis, where an official control allow you to ensure that this meat is not used for human consumption and that, once finished exhibitions or particular and carried out studies analyses, these meats will be they destroyed, except for the amounts used by the analysis need.


(c) to fresh poultry meat destined exclusively to the supply of international organizations.


Article 4. Investigation of residues and zoonosis-producing agents.


1. the competent authorities, in addition to adopting the measures necessary for compliance with the requirements set out in paragraph 1 of article 3 and as set forth in the Royal Decree 1262 / 1989, on 20 October, which approves the National Research Plan for residues in animals and fresh meat, fresh meat of poultry or animals shall (: a) an investigation of waste, when the official veterinarian suspects their presence, as a consequence of the results of the inspection before sacrifice or any other piece of information.


b) A takes samples, provided for in the regulations on prevention of zoonoses and agents producing zoonoses in animals and products of animal origin, in order avoid the outbreak of infections or from food poisoning.


The examinations referred to in the paragraph to) must be for research: 1 from residues of pharmacological action and their derivatives, in order to verify compliance with the withdrawal periods.


2nd waste of any substances, transmissible or present in meat of poultry, which may make the consumption of such meat to be dangerous or harmful to human health.


The tests for the investigation of waste referred to in the preceding paragraph will be conducted in accordance with experienced methods which are scientifically recognized, in particular those laid down at community or international level.


The results of the tests of the waste must be to assess, 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 the appropriate measures, depending on the nature of the risk in question, which should be included: to) greater control over bred poultry or meat obtained in technologically similar conditions and likely to present the same risk.


(b) an increase of controls carried out in other herds of the holding of origin and, in the event of repetition of the facts, the adoption of appropriate measures at the farm of origin.


c) if it were pollution, intervention in the production chain.


3. the tolerances for the substances referred to in paragraph 1, other than those referred to in the Royal Decree 569/1990, of April 27, on the fixing of maximum levels for pesticide residues on and in foodstuffs of animal origin, be set according to the procedure laid down in Regulation (EEC) 2377/90 number.


Article 5. Prohibitions.


1 poultry meat may not sell, for human consumption,: a) animals affected by diseases from that referred to in the Royal Decree 1322 / 1992 of 30 October, establishing the animal health conditions to which intra-Community trade in and imports of fresh meat of poultry from third countries should be adjusted.


(b) from animals that are specifically prohibited in the Real Decree 1423 substances have been administered / 1987, of 22 November, whereby rules on substances having hormonal action tireostatica occur in animals.


(c) that this waste, in amounts exceeding the tolerances that will be fixed in accordance with paragraph 3 of article 4, or that has been treated with antibiotics, tenderisers or conservative substances, in so far as such agents not approved by Community legislation, meaning that the agents directly used for water retention are expressly prohibited as well as poultry meat obtained in technologically similar conditions and that, therefore, you can present the same danger.


((d) that comes from animals affected by any of the defects listed in paragraph a) paragraph 53 of chapter IX of annex I.


e) declared unfit for human consumption, in accordance with paragraph b) of paragraph 53, paragraph 54 of chapter IX of annex I.


f) subjected to restrictions in the regulations on prevention of zoonoses and agents producing zoonoses in animals and products of animal origin, in order to avoid the outbreak of infections or from food poisoning.


2. the fresh meat of poultry will be not subjected to ionizing or ultraviolet radiation. This provision does not affect the national rules applicable to ionization for medical purposes.


Article 6. Approval of establishments.


1. the competent authorities, once proven that meet the requirements of annex I of the present Royal Decree, will proceed to the approval of establishments, other than those referred to in article 8, and shall communicate this authorization to stakeholders and to the ministries of agriculture, fisheries and food and health and consumer. All authorized establishment will have assigned a number of General Health Registry of food, as set out in the Royal Decree 1712 / 1991, 29 November.



These ministries shall draw up a list of all approved establishments and will transfer it to the other Member States, the European Commission and the autonomous communities.


2. the licensed premises, for the purposes of this Royal Decree, integrated in approved establishments according to other sanitary regulations that regulate the production and marketing of fresh meat, meat and rabbit breeding and wild game hunting, may have a unique authorisation number.


A settlement is only permissible if it complies with the provisions of this Royal Decree.


3. in the case of check is an absence of hygiene and when the measures provided for in the third subparagraph of paragraph 51 of Chapter VIII of annex I are insufficient to remedy it, the competent authority shall temporarily suspend approval.


If the company or its legal representative, put no remedy to the infringements found, within the period fixed by the competent authority, the latter shall withdraw approval.


Be taken into account, in this regard, the conclusions of a possible check carried out by the veterinary experts from the European Commission.


4. the withdrawal or suspension of authorisations shall be communicated to those involved and to the ministries of agriculture, fisheries and food, and of health, for dissemination to the rest of the Member States, the European Commission and to the other autonomous communities.


Article 7. Self-control and official control.


1. the company or its legal representative, will have to proceed to a regular control of the general hygiene, in regards to the conditions of production of its establishment, even by means of microbiological controls. These controls shall relate to supplies, facilities and machinery at all stages of production and, if necessary, products.


The company, or his legal representative, upon request, will be released to the official veterinary services and veterinary experts of the European Commission the nature, frequency and outcome of the checks carried out, as well as the name of the control laboratory, if necessary.


The nature of the checks, their frequency and methods of sampling and bacteriological examination shall be determined as laid down in Community legislation.


2. the company or its legal representative, must establish a staff training programme so that they can comply with conditions of hygienic production adapted to the production structure.


The official veterinarian responsible for the establishment must intervene in the preparation, conception and implementation of this program.


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


4. the inspection and official control of settlements made it the official veterinarian who, in accordance with paragraph 2 of article 9, may receive assistance from auxiliary staff in purely material tasks. The official veterinarian must have free access at all times, to all the premises of establishments, to ensure compliance with the provisions of this Royal Decree.


The official veterinarian must regularly analyse the results of the checks provided for in paragraph 1. Based on such analysis available to proceed to microbiological examinations at all stages of production or on the products.


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


Article 8. Establishments of small capacity.


1 slaughterhouses which slaughter no more than 150,000 birds per year, where they do not meet the structural or infrastructure requirements of annex I, shall be subject to the following conditions: to) must be entered in the General Health Registry of food and be equipped with a specific number of control, linked to the local health unit , also subject to the following conditions: 1 the establishment shall comply with the conditions for approval referred to in annex II.


2nd the entrepreneur, or his legal representative, shall keep a register of animals inputs and outputs of products of the sacrifice of the controls carried out and their results. These data should contact the official veterinary services when they requested it.


3rd entrepreneur of the slaughterhouse, or his legal representative, must notify the veterinary service the time of slaughter, the number and the origin of animals and transmit a copy of the health certificate referred to in annex IV.


4th the veterinary officer, or an auxiliary must be present at the time of slaughter to verify compliance with the hygiene rules laid down in chapters VII and VIII of annex I.


If the veterinarian could not be present at the time of slaughter, the meat will not settlement until it has made inspection 'post-mortem', the day of sacrifice, except the meat of poultry for delayed evisceration (' New York dressed ').


The competent authority will control the distribution of suitable fresh meat coming from these establishments circuit and that these are brands or labels referred to in paragraph 66 c), annex I, as well as of appropriate identification, target and subsequent use of products declared unfit for human consumption.


(b) when in the case of cutting plants which are not situated in an approved establishment and who handled no more than three metric tons of meat per week, the competent authorities may grant exceptions, in accordance with annex II, provided that the meat are at a temperature equal to or below 4 ° C.


Cutting rooms which have been permanent derogation, in accordance with the article may benefit from this option 4 of Royal Decree 147/1993 of 29 January, which establishes health conditions for production and marketing of fresh meat.


Do not apply the provisions of chapters VIII and X of the annex I and paragraph 64 of chapter XI of annex I to the operations of storage and cutting in the establishment referred to in the first paragraph.


((c) meat obtained in these establishments, which have been declared as conforming to the conditions of hygiene and health inspection provided for in the present Royal Decree, shall be marked with the markings referred to in paragraph 66 c) of annex I.


(d) the meat from the establishments referred to in this article must: 1 be reserved for direct sale to the final consumer, or retailers located in the territory of the local health unit, either fresh or after processing and without need for prior packaging.


2nd transport, of the establishment to the consignee under hygienic conditions of carriage.


2. the veterinary experts of the European Commission, in collaboration with the competent authorities, insofar as they are necessary for the uniform application of this article, may carry out checks «in situ» in a representative number of establishments benefiting from the conditions laid down in this article. Representatives from 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 controls.


1 the competent authority will ensure: to) the existence of veterinary control, on all breeding establishments that supply slaughterhouses poultry of the following species: hens, turkeys, Guinea fowl, ducks and geese.


(b) the presence, during the entire period of the 'post-mortem inspection», in at least one official veterinarian on each slaughterhouse authorized pursuant to article 6.


(c) the presence, at least once a day while handling meat, a member of the inspection team referred to in paragraph 4, to control the general hygiene of the cutting room and record entry and exit of 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 will he be appointed, among them, one as responsible for the coordination of all actions necessary to give effect to the provisions of this Royal Decree.


2 the official veterinarian may receive help from assistants, who will be under his authority and responsibility to perform the following functions: to) be qualified if as auxiliaries operating business will collect the necessary information so that, by the official veterinarian of the holding is carried out the evaluation of the health status of the flock of origin , in accordance with the provisions of Chapter VI of annex I.


b) in the case of being qualified as auxiliary establishments inspection: 1 shall monitor compliance with the hygiene conditions of settlements (including those of small capacity), local materials, and staff, as well as the sacrifice, handling and cutting of the meat.



2nd check, inspection 'post-mortem', be missing none of the cases mentioned in paragraph 53 of chapter IX of annex I.


((3rd they shall carry out the inspection referred to in paragraphs a) and b) paragraph 47 of annex I and in particular the qualitative assessment of carcasses and cleaning, if the official veterinarian is capable of exercising a real surveillance «in situ», the work of the auxiliaries.


4th will supervise the health marking provided for in point 67 of chapter XII of annex I.


5 shall be the health control of cut and stored meat.


6 shall carry out control of vehicles or means of transport and the loading conditions referred to in Chapter XV of annex I.


3. for the realization of the above-mentioned tasks of assistance, the auxiliary will form part of an inspection team that will be under the control and responsibility of the official veterinarian. The competent authorities shall require that the composition of the inspection team allows the official veterinarian to control the development of the operations referred to in the preceding paragraph. In any case, in the development of official control and inspection activities, follow other orders or instructions other than those issued by the official veterinarian.


4. only persons who satisfy the conditions listed in annex III may be appointed auxiliary after having passed the tests organized by the competent authorities.


Article 10. Official communications.


The official veterinary services of the slaughterhouses shall communicate to the competent authority, the results of inspections 'ante' and 'post-mortem' relating to the diagnosis of diseases transmissible to man; This will forward these results to ministries of health and agriculture, fisheries and food that will provide, the European Commission, information on communicable diseases to man, when they are requested by the latter.


In addition, when such disease is diagnosed, the results of the specific case shall be sent, in the shortest possible time, to the competent authority that has under its control the herd of origin of the animals.


Article 11. Inspections.


1. to the extent that is necessary for the uniform application of the present regulations, veterinary experts from the European Commission, in collaboration with the competent authorities, may conduct inspections «in situ» settlements. Representatives from the General Administration of the State may accompany the inspectors of the European Community and of the autonomous communities carrying out these inspections.


Competent authorities in whose territory will perform this inspection, will provide all necessary assistance to specialists for the fulfillment of its mission.


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


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


1 as a derogation from the requirements of health before slaughter inspection, referred to in paragraph a) of paragraph 1 of article 3, the competent authorities shall authorize that poultry intended for the production of «foie gras» are stunned, Bled and broken in the fattening farms, provided that these operations are carried out in a room, separate from the farm wide enough to allow you to carry out, in separate places, the dazed and bleeding, on the one hand, and plucking and, where appropriate, scalding, on the other. All communication between the slaughter room and premises or location where birds mentioned above, that is not the narrow opening to the strict step of poultry must be slaughtered, shall be provided with a self-closing door.


2. not eviscerated carcasses will be shipped immediately, according to hygiene rules appropriate and at a temperature of + 4 ° C maximum, accompanied by the health certificate referred to in annex V, to an authorized cutting room which will feature a specific room for evisceration, where will be eviscerar them, in a period not exceeding 24 hours, under the supervision of an official veterinarian.


Article 13. Special procedure of cooling.


1 may be the procedure of cooling of fresh meat of poultrymeat by immersion in water, provided that it takes place in accordance with the conditions laid down in paragraphs 42 and 43 of Chapter VII of annex I. Fresh meat chilled with that procedure may be marketed chilled, frozen or deep-frozen.


2. the ministries of health and agriculture, fisheries and food shall inform the European Commission and to the other States members of the use of this procedure.


3. it allows the introduction into the national territory, of fresh poultry meat from another Member State, which have been chilled in accordance with the conditions laid down in paragraphs 42 and 43 of Chapter VII of annex I, when recourse to that procedure of cooling is mentioned in the accompanying commercial document, and provided that (: a) poultry meat has been frozen or deep-frozen, after cooling, without undue delay.


(b) refrigerated poultry meat obtained under the conditions provided for in the present Royal Decree.


Chapter III provisions applicable to trade with third countries article 14. Imports from third countries.


Imports of fresh meat of poultry from third countries must be: 1. comply with the provisions laid down in the present Royal Decree except as provided in article 8.


2 come from third countries, or areas thereof, approved by the Commission and published in the «official journal of the communities European».


3. proceed from establishments approved by the ministries of health and agriculture, fisheries and food, until the European Commission do not set the list of establishments approved on the basis of Directive 71/118/EEC, amended last by the 92/116/EEC.


For the approval of these establishments will be taken into account: to) legislation and the organisation of veterinary services and of their inspection services, the powers of them and control to which they are subject.


(b) the guarantees given by the third country, in compliance with the health requirements referred to in the present Royal Decree.


4 be provided with a health mark, which meets the marking conditions laid down in chapter XII of annex I, by varying the information contained therein by the mention of the third country of origin accompanied by the veterinary approval number of the establishment of origin.


5 be accompanied by the certificate shown in annex IX, until the Commission established the model that harmonizes the conditions of public health, which shall be issued at the time of the charge, without prejudice to the specific conditions of animal health to demand, pursuant to the Royal Decree 1322 / 1992, of 30 October, imports of fresh meat of poultry from third countries or from the third country concerned him.


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


6 be controlled in accordance with the provisions of the Royal Decree 2022 / 1993 of 19 November, establishing the veterinary checks applicable to products introduced into national territory from countries not belonging to the European Community.


Article 15. Exports.


Fresh meat of poultry to be exported to third countries shall comply with the standards stipulated in the present Royal Decree, without prejudice to possible specific certifications that are regulated in the third country of destination.


In the case that fresh meat intended to third countries that have signed an agreement, establishing compliance with requirements and conditions other than the stipulated in this Royal Decree, it will be to that provided in this agreement. If these were more favourable to that provisions of this Royal Decree shall bear in the container and packing, in clearly visible characters, printed the word 'EXPORT' and not eligible to be marketed or consumed in the territory of the European Union.


Chapter IV administrative procedure, violations and sanctions article 16. Administrative procedure.


Implementing the provisions of this Royal Decree, on procedure, shall the law 30/1992, of 26 November, legal regime of public administrations and common administrative procedure, and in the development of the standards. In any case, govern the principle of performance in writing by the competent authority, unless the nature of their acts require or allow other more appropriate form of expression and consistency.


Article 17. Offences and penalties.



1. breaches referred to in the sections later in this article will lead to the imposition of the sanctions laid down in article 36 of the law 14/1986 of 25 April, General health, upon the instruction of the relevant file, in accordance with the provisions of Chapter VI of title I of the Act and title IX of the law 30/1992 26 November, legal regime of public administrations and common administrative procedure.


2 in accordance with article 35.A of the law 14/1986 of 25 April, General health, are considered to be minor offences: a) irregularities in compliance with the provisions of this Royal Decree, as is not qualified as serious or very serious lack.


(b) the absence of partial identification, less than 10 per 100, carcasses or parts thereof covered by a single document.


3 pursuant to article 35.B of the law 14/1986 of 25 April, General health, shall be considered as serious infringements: to) the operation without the corresponding sanitary approval of establishments covered by this provision.


(b) the absence of identification of heading, or more than 10 per 100 carcasses or parts thereof covered by a single document.


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


(d) manipulations involving a substantial decrease in the nutrient capacity of the product.


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


(f) the recidivism in the Committee on minor offences in the past three months.


4 pursuant to article 35.C of the law 14/1986 of 25 April, General health, are considered as very serious infringements: to) traffic, distribution or sale of channels, meat or offal under poor sanitary conditions or which involves some serious health risk of spreading zoonoses or epizootics.


(b) the production, distribution or clandestine sale of products referred to in this provision which involve serious health or animal health risks.


(c) manipulations, directed to mask fraud or alterations to the products here referred to, which involve serious risks to public health.


(d) the recidivism in the Commission of serious offences in the past five years.


5. for the qualification of all offences will take into consideration the degree of malice or negligence, existing, as well as its impact on public health and its impact on the economy.


6. the sanctions imposed shall be, in any case, independent measures of animal health, that the defence of public health authorities, to adopt because these are those provided for in paragraph 3 of article 6 of this Royal Decree or any other that is considered necessary.


7 offences and penalties will be prescribed in the terms and form established in article 132 of the law 30/1992, of 26 November, legal regime of public administrations and common administrative procedure.


First additional provision. Character of basic sanitary norm.


This Royal Decree is applicable throughout the national territory, having the character of basic sanitary norm, in accordance with the powers conferred on the State in article 149.1.16. ª of the Constitution and article 40.2 of the Act 14/1986 of 25 April, General health; except as provided in chapter III, which is issued based on the exclusive competence that in terms of health and foreign trade attributed to state the article 149.1.10. 2nd and 16th of the Constitution and article 38 of the Act 14/1986, General health.


Second additional provision. Modification of the Real Decree 1322 / 1992 of 30 October.


The Royal Decree 1322 / 1992 of 30 October, which establishes the animal health conditions which intra-Community trade in and imports of fresh meat of poultry from third countries, must satisfy is modified in the following terms: 1. single annex is replaced by Annex X of the present Royal Decree.


2 in chapter II, article 3, paragraph 1, paragraph f) is worded as follows: «f) which are accompanied, if they are intended for a Member State or a region of a Member State recognized free of Newcastle disease or a Member State transit through a third country, of the health certificate contained in the annex.»


3. all the references, which are made in it, to the Royal Decrees 1755 / 1986 of 28 June, and 644/1989, of May 19, shall be referred to the relevant parts of the present Royal Decree.


Third additional provision. Replacement of normative reference.


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


Sole transitional provision. Request for an exception for small capacity establishments.


1) within a maximum period of thirty days from the entry into force of this Royal Decree the owners, or their legal representatives, of establishments currently in operation which meet the requirements referred to in paragraphs a) and b) of paragraph 1 of article 8, the competent authorities request an exception of a permanent nature, including in your application at least mentions referred to in the model indicated in annex VIII (a).


(2) the competent authorities shall grant this exception to those establishments which meet the conditions laid down in the aforementioned article 8 and sent, within sixty days following the entry into force of this Royal Decree, the Ministry of health and consumption, a relationship containing data of these establishments, which include at least mentions referred to in the model in annex VIII (b).


(3) the Ministry of health and Consumer Affairs shall draw up a list, with all the establishments that have granted this exception, with the data provided by the competent authorities and shall communicate it to the European Commission.


(4) Similarly, the competent authorities shall communicate to the Ministry of health and consumption variations that occur in the list of establishments which has been granted derogation, either by modifications which may affect the initially authorized, by the granting of new exceptions to establishments that begin its activity after the date of entry into force of this Royal Decree. The Ministry of health and Consumer Affairs will inform, at the same time, these variations the European Commission.


Sole repeal provision. Provisions which are repealed.


From its entry into force are hereby repealed many provisions of equal or lower rank opposing provisions in the present Royal Decree and in particular the following: 1. the Royal Decree 179/1985, of 6 February, which approves the Reglamentación of poultry slaughterhouses, cutting, industrialization, storage, conservation, distribution and marketing of their meats , as well as the Royal Decrees 708/1986, of March 7 and 1727 / 1987, of 23 December, which developed it.


2. the Royal Decree 644/1989 of 19 may, which approves the Reglamentación in exchanges of fresh meat of poultry for intra-Community trade and import them from third countries and rules that make as regards slaughterhouses, cutting rooms and storages refrigeratory authorized for such trade.


3. the Royal Decree 1755 / 1986 of 28 June, establishing standards for the marking of channels, offal and meat of poultry products, as well as certificates of health for trade with the States members of the European economic community, in all matters relating to marking and meat of poultry veterinary inspection certificates.


4. the order of 13 July 1992, which regulates the functions of the assistantships of veterinary inspection of fresh meat of birds and the requirements for the performance thereof in establishments approved for intra-Community trade.


5. the second and third additional provisions of the Royal Decree 1322 / 1992 of 30 October, which establishes the animal health conditions to which intra-Community trade in and imports of fresh meat of poultry from third countries should be adjusted.


First final provision. Faculty of development.


The Ministers of agriculture, fisheries and food and health and consumption may dictate, in the scope of their powers, the provisions necessary for the development of the provisions of this Royal Decree and for the updating of the annexes when this update is a consequence of a provision of the European Community.


Second final provision. Entry into force.


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


Given in Madrid on October 20, 1994.


JUAN CARLOS R.


The Minister of the Presidency, ALFREDO PEREZ RUBALCABA annex I Chapter I conditions General sanitary facilities shall be provided:



1 in the premises where we proceed to the collection, treatment and storage of meat, as well as areas and corridors in which transported meat, of: a) a waterproof flooring, easy to clean and disinfect, rot-proof and arranged in such a way that it facilitate the exit of the water; to avoid odors, such water must be channelled towards drains provided grids and trasegados with siphons. However: 1 in the refrigerated meats contained, in refrigerators of cutting rooms rooms, and in the cold stores for storing meats at a temperature of 4 ° C, maximum, for there is no requirement the output of water towards drains fitted with gratings, also in the refrigerated to store meats at a temperature of 4 ° C and trasegados with siphons , maximum, enough with that are fitted with a device enabling the easy drainage of the water.


2nd in the refrigerated to store meat packed or packaged to a maximum temperature of 12 ° C, as well as areas and corridors in which fresh meat is transported is enough soil to be waterproof and rot-proof.


(b) walls with smooth, durable and impermeable surfaces coated with a washable coating and clear to a height minimum of two meters, and never less than the height of the storage in the refrigeration and storage rooms. The line of union of the walls and the floor must be rounded or be provided with a similar finish, except in the refrigerated stored where meat at a maximum temperature of 12 ° C. In these last places are allowed, however, the use of wooden walls when they have been built before January 1, 1994.


(c) doors and windows made of non-corrodible materials frames and if they are of wood, coated, over its entire surface smooth and impermeable coating.


(d) insulation materials rot-proof and odorless.


(e) an adequate system of ventilation and, where appropriate, water-vapour extraction.


(f) adequate lighting, natural or artificial, which does not distort colours.


(g) an easy-to-clean ceiling or, in their absence, the inner surface of the lining of the same.


2. cleaning and disinfection devices.


(a) one sufficient number of devices for cleaning and disinfecting hands and for cleaning of the material with water hot as closely as possible of the jobs. Taps should not be actuated with the hand or arm.


These facilities must have hot and cold running water or lukewarm water at a suitable temperature, of products of cleaning/disinfection and hygienic means of drying hands.


(b) devices for disinfection of utensils, supplied with water at a minimum temperature of 82 ° C.


3. in appropriate facilities for protection against undesirable such as insects or rodents animals.


4. characteristics of the materials.


(a) of devices and working equipment built with corrosion-resistant materials, which can not alter the meat, easy to clean and disinfect.


Surfaces that come or may come into contact with meat, including welds and joints must be smooth.


Is forbidden the use of wood, except on the premises where it is only fresh poultry meat packed in a hygienic manner;


(b) of tooling and equipment resistant to corrosion that meet the requirements of hygiene for: maintenance of meat; the placement of the vessels used for meat, so to prevent that the meat or the containers come into direct contact with the floor or walls.


(c) of equipment for the hygienic maintenance and protection of meat during loading and unloading at the docks, as well as areas of reception and classification conveniently designed and equipped.


(d) in special containers, for the meat not intended for human consumption, which will be watertight, non-corrodible materials with lid and locking system that prevents people not no autorizadas authorised them to take its content. When required by their abundance, or if they are not removed or destroyed at the end of each working day, the meat will be stored in a room that can be locked.


When disposal duct, they must these constructed and installed so as to prevent any risk of contamination of the raw materials or products.


(e) a room for the storage of toilet of materials of packaging and packing, when such activities are carried out in the establishment.


5. of refrigeration equipment enabling to keep meat internal temperatures required by the present Royal Decree. Such equipment must have a drainage system that allows the condensation water outlet so that this does not present any risk of contamination of fresh meat of poultry.


6. a facility that allows the supply of drinking water, according to the Reglamentación for supply and quality control of drinking water for public consumption, approved by the Royal Decree 1138 / 1990, of 14 September, under pressure and in sufficient quantity.


Non-drinking water pipes must be distinct from those used for potable water.


7. a facility that provides one sufficient amount of water hot, according to health regulations approved by the Royal Decree 1138 / 1990 of 14 September.


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


9. from a local sufficiently conditioned, lockable, to exclusive use of the inspection team or, in cold stores and centers of repackaging, adequate facilities.


10. of facilities allowing to make, at any time and in an effective way, veterinary inspection operations provided for by the present Royal Decree.


11. for changing rooms, in number and with sufficient capacity, with walls and floors smooth, waterproof, washable. There will be toilets with washbasins equipped with non-hand-operated taps, or arm and hygienic means for cleaning and drying hands, and toilets with cisterns equipped so as to protect themselves from possible contamination clean parts of the building, and must not communicate directly with their work premises, the presence of showers not necessary in the case of cold stores which only receiving and storing hygienically packaged fresh meat.


12. of a place and adequate facilities for the cleaning and disinfecting of means of transport of fresh meat, except in case of cold stores to only receive and store, for your expedition, hygienically packaged fresh meat.


Slaughterhouses must have a location and different for cleaning and disinfection of means of transport and of the cages used for poultry slaughter facilities.


However, these sites and these facilities shall not be required if there are provisions that permit or encourage the cleaning and disinfection of means of transport or cages in officially approved establishments or premises.


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


Chapter II special sanitary conditions of poultry slaughterhouses 14. Regardless of the General sanitary conditions, poultry slaughterhouses must be equipped with at least: a) a room or location covered sufficiently large and easy to cleanse and disinfect for the receipt of birds of corral and inspection before slaughter, when this has to be carried out in the slaughterhouse itself.


(b) a slaughter room, sufficiently broad, allowing to carry out the operations of stunning and bleeding of animals on the one hand, and plucked, accompanied if any scalding on the other, in separate locations.


All communication between the slaughter room and the premises or location intended for the receiving and inspection before slaughter of poultry, which is not the narrow opening to the strict step of poultry must be slaughtered, must be provided with a self-closing door.


(c) a local of evisceration and sufficiently large packaging enabling the evisceration at a site, to be made sufficiently far from other jobs or separated from them by a partition, to prevent any contamination.


All communication between the premises of evisceration and packaging and the slaughter room, that is not the narrow opening to the strict step of slaughtered animals, must be equipped with a self-closing door.


(d) a local issue, if necessary.


(e) one or more refrigerated sufficiently large premises, facilities that will close with key, for fresh poultry meat consigned.


(f) a room or installation for the recovery of feathers unless these are treated as waste.


(g) sinks and separate toilets for staff who handle live poultry.


Chapter III special sanitary conditions of cutting 15 rooms. Regardless of the General sanitary conditions, cutting plants must have, as a minimum: a) sufficiently large refrigerating premises for the conservation of the meat.



(b) a room for cutting, Boning and packaging operations. Provided that the following practice in the cutting room: 1 a room for the evisceration of ducks and geese, intended for the production of «foie gras», which have been stunned, Bled and plucked on the fattening farm.


2nd a room for the evisceration of poultry for delayed evisceration (' New York dressed ').


(c) a room for the packaging operations, when such operations are carried out in the cutting room, unless they meet the conditions laid down in point 74 of chapter XIV.


Chapter IV Special sanitary conditions of cold stores 16. Regardless of the General sanitary conditions, places in which fresh meat is stored at a temperature not exceeding 4 ° C, must be provided with at least: to) sufficiently broad, easy to clean, refrigerating premises in which fresh meat can be stored at a temperature not exceeding 4 ° C.


(b) a thermometer or telethermometer recorder or for each storage area.


17 regardless of the General sanitary conditions, stores in which fresh meat of poultry to a temperature which does not exceed 12 ° C, are stored must be provided with at least: a) sufficiently broad, easy to clean, refrigerating premises in which you can store fresh meat of poultry to a temperature not to exceed the 12 ° C.


(b) a thermometer or telethermometer recorder or for each storage area.


Chapter V health conditions of personnel, premises and materials 18. The most perfect state of possible staff cleaning, is required as well as premises and material.


a) staff who handle fresh meat, packaged or not, or works in premises or areas in which is handled, packaged or transported such meat must bear, in particular, headgear and footwear clean and easy to clean and work clothing or other colour protection clothing clear. Personnel assigned to work on or handling fresh meat shall be required to take a clean work clothes at the beginning of each working day and, if necessary, should change such clothing during the day and wash and disinfect their hands several times during the course of a working day, as well as on each restart of work. People who have been in contact with sick animals or infected meat must immediately be carefully wash hands and arms with hot water and then disinfect them.


Smoking is prohibited in the work and storage rooms, as well as in other areas and corridors through which fresh meat is transported.


(b) no animal must enter establishments, except for slaughterhouses, animals for slaughter. The destruction of rodents, insects and any other harmful animal must be ensured systematically.


(c) equipment and instruments used for handling live poultry and working on fresh meat of poultry must be kept in a good state of conservation and cleaning. They must be cleaned and disinfected carefully several times over the course of a working day, as well as at the end of the day and before using them again when you have spotted.


(d) cages used for delivery of poultry shall be resistant to corrosion, easy cleaning and disinfection materials. Be cleaned and disinfected each time that they are empty.


19 premises, supplies and working material should not be used for purposes other than work on fresh meat of poultry, and farm game birds.


This restriction shall not apply: to) work on fresh meats, game breeding and hunting wild animals, as well as the development of preparations or meat products, provided that such operations are carried out at different times and venues, useful and working material has been cleaned and disinfected prior to use.


(b) to the transport equipment used in cold rooms where stored meats, maximum at 12 ° C, when the meat is packaged.


20. the meat and containers containing it must not come in direct contact with the ground.


21 is compulsory the use of potable water for all uses; However, on an exceptional basis, be authorized the use of non-potable water for steam production, fire fighting, cooling refrigeration equipment and evacuation of the feathers in the slaughterhouse provided that, the pipes installed for this purpose preclude the use of such water for other purposes and do not present any risk of contamination of fresh meat. Non-drinking water pipes must be distinct from those used for potable water.


22. you must evacuate immediately feathers and by-products of slaughter unfit for human consumption.


It is prohibited to spread sawdust or any other similar material on the floor of the storage of fresh meat of poultry and working on local.


23. detergents, disinfectants and similar substances must be used in such a way that they do not affect the team, tools and fresh meat. Fully such equipment and tools with water should be rinsed after use.


24 working on or handling meat shall be prohibited from persons which might contaminate them.


At the time of the beginning of the employment relationship, any person working on and handling fresh meat must prove, by a medical certificate, that there is no medical impediment that opposes those tasks are assigned. Your medical control shall be in accordance with the provisions of the Royal Decree 2505 / 1983, of 4 August, which approves the regulation of food handlers.


Chapter VI health inspection before slaughter 25. Authorization of the official veterinarian.


(a) the official veterinarian of the slaughterhouse will only authorize the sacrifice of a batch of poultry from a holding when, without prejudice to the certificate provided for in annex 5 model of the Real Decree 1317 III / 1992 of 30 October, which establishes the animal health conditions applicable to intra-Community trade and imports of poultry and eggs for hatching from third countries if : 1 poultry slaughter accompanied by the health certificate to that referred to in annex IV, or 2nd as at least seventy-two hours, before the arrival of poultry to the slaughterhouse, is in possession of a document, which shall determine the competent authority, and containing: the relevant and up-to-date information about the herd of origin and (, in particular, information collected from the registration of exploitation referred to in the subparagraph to) paragraph 27 according to the type of poultry being slaughtered; the proof that the holding of origin is subject to supervision by an official veterinarian of exploitation.


The official veterinarian of the slaughterhouse will evaluate the information supplied to the object to decide the measures to be taken with respect to the animals from the holding concerned, and in particular the type of inspection before slaughter.


(((b) if the requirements are not met to the paragraph refers to), the official veterinarian of the slaughterhouse may postpone slaughter or, when required by the rules of welfare, authorize it after carry out the surveys provided for in paragraph b) of paragraph 27, and it shall inform the competent authority in its autonomous community, the need to make the necessary arrangements so that an official operating veterinarian visit the farm of origin of the animals that concerned, in order to obtain the above information.


All costs associated with the implementation of this section shall be charged to the breeder, according to modalities to be determined by the competent authority.


((c) However, in the case of farmers whose annual production does not exceed 20,000 chickens, 15,000 ducks, 10,000 turkeys or geese 10,000 or its equivalent in graffiti, may be the inspection before slaughter referred to in paragraph (b)) of paragraph 27 in the slaughterhouse. In such a case the breeder shall provide a declaration stating that his annual production does not exceed such amounts.


((d) the breeder must be retained for at least two years the register referred to in paragraph a) paragraph 27, to submit it to the competent authority, on request.


26. the owner, the person authorised to dispose of poultry or their representative must facilitate inspection operations before the culling of poultry and in particular assist the official veterinarian of the exploitation in any manipulation that judgement is useful.


The official veterinarian of the holding should be inspection ante-mortem according to the rules of the profession, in adequate lighting conditions.


27 the inspection before slaughter on the holding of origin referred to in paragraph 25 will include: to) examination of records in the breeder, that shall contain, as a minimum, depending on the animal species, the following data: 1st day of arrival of the birds.


2. origin of birds.



3rd number of birds.


4th effective yield of the species (e.g., weight gain).


5 mortality.


6 feed providers.


7th type and period of use of the additive and waiting period.


8 feed and water consumption.


9th analysis and diagnosis of veterinary clinical and, where appropriate, results of laboratory analyses.


10 type of medication which, if any, is being administered to the birds, the date of the beginning and the end of his administration.


11 dates and types of vaccines which, if any, have been applied.


12. increase of weight during the fattening period.


13 results of the previous health inspections carried out envelopes of poultry birds from the same herd.


14. number of birds sent for slaughter.


15 date for the sacrifice.


(b) additional tests necessary to establish a diagnosis, if poultry: 1 symptoms of a communicable disease to humans or to animals or if present individual or collective behaviour which can be the appearance of the disease.


2nd general behavior disorders or symptoms of a disease that can motivate their meats are unsuitable for human consumption.


(c) outlet periodic samples, in the water and feed for poultry, for verifying compliance with the waiting periods.


(d) the results of the detection of zoonotic diseases, which must be carried out according to the regulations on protection against certain zoonoses and specific agents producing zoonoses in animals and products of animal origin, in order to avoid the outbreak of infections and intoxications from food-producing.


28. at the slaughterhouse, the official veterinarian shall proceed to the identification of the game, check if the conditions for the protection of animals have been observed during transport and, in particular, make sure if the birds have suffered damage during the same.


In addition, in case of doubt about the identity of a batch of birds poultry and when these, in accordance with paragraph (c)) of paragraph 25, must undergo health inspection before slaughter in the slaughterhouse, the official veterinarian must examine, cage by cage, if birds develop symptoms that is mentioned in paragraph (b)) of paragraph 27.


29. when poultry have not been culled within three days to the examination and the issuing of the health certificate laid down in annex IV.


((a) shall be issued a new health certificate, if poultry have not left the holding of origin, or b) following evaluation of the reasons for the delay, the official veterinarian of the slaughterhouse shall authorize slaughter if there is no medical reason that opposes this, after a new examination of poultry, if necessary.


30 without prejudice to the requirements laid down in the Royal Decree 1322 / 1992, 30 October, may not be slaughtered for human consumption animals that been detected clinical manifestations of the following diseases: to) Ornithosis.


(b) salmonellosis.


The official veterinarian may, at the request of the owner of the poultry or of his representative birds, authorize the slaughter at the end of the process of sacrifice normal if you take the necessary precautions to reduce the chance of spread of germs to a minimum and to clean and disinfect the facilities after the slaughter. The meat from these sacrifices should be handled as meat declared unfit for human consumption.


31 the official veterinarian must: to) forbid slaughter where available elements enabling it to decide that the meat from the animals in question is not suitable for human consumption.


(b) postpone slaughter when the withdrawal periods have not respected for the waste.


(c) if it is clinically healthy poultry coming from a herd whose sacrifice is required within the framework of a program of control of infectious diseases, monitoring that it is sacrificed to these birds at the end of the day, in appropriate conditions to avoid contamination from other poultry. The fate of such meat shall be laid down in national rules for each type of disease control object.


32. the official veterinarian must immediately communicate the prohibition of slaughter to the competent authority, indicating the reason for the prohibition, and temporarily put in safe place to the birds that are subject to this prohibition.


Chapter VII hygiene slaughter and the handling of fresh meat 33. Only live poultry may enter the premises of sacrifice. Just it is entered in local sayings, birds must be sacrificed immediately after being stunned. However, stunning may not be made where prohibited by any religious rite.


34. bleeding must be total and be practiced so that blood does not produce spots outside the place of slaughter.


35. the plucking should be immediate and complete.


36. the removal of the viscera shall be effected without delay in case of total evisceration or within the time limits laid down in point 49 of Chapter VIII in the case of partial or deferred evisceration. Slaughtered poultry must be opened in such a way that the cavities and all the relevant viscera can be inspected. To this end, the viscera which are to be inspected can spreading or left attached to the carcase by their natural connections. If separated, you must be able to identify their belonging to the source channel.


However, in regards to the ducks and geese reared and slaughtered for the production of liver paste «foie gras», may be its evisceration in a twenty-four hour period, provided that the temperature of the channels which have been not extracted the viscera is reduced as soon as possible, and is kept at a temperature that does not exceed at any moment the 4 ° C , and carrying these channels according to the rules of hygiene.


37. after inspection, the viscera which have been removed must be separated immediately from the channel and the parts unfit for human consumption must be removed immediately.


Viscera or parts of viscera remaining in the carcase, except for the kidneys, must be immediately withdrawn, if possible in its entirety, under satisfactory hygiene conditions.


38. it is forbidden to clean the meat of poultry with cloths as well as filling the channels, unless used for this offal edible or the neck of one of poultry slaughtered in the establishment.


39. it is forbidden to cut up the carcass, withdraw or submit to treatment of poultry meat until you have completed the inspection. The official veterinarian may require any other manipulation required for inspection.


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


41. at the end of the inspection and the removal of the viscera, fresh meat of poultry must be cleaned and refrigerated immediately according to the rules of hygiene, so that the temperatures laid down in chapter XIII as soon as possible reach.


42. the meat of poultry to be subjected to a process of cooling dip, in accordance with the procedure described in paragraph 43, shall be, immediately after evisceration, a careful washing by spraying, and an immediate immersion. The spray should be made through a facility that ensures an effective washing of surfaces, both internal and external, of the channels.


For carcases weighing: to) not greater than 2,5 Kg, will be used, at least 1.5 litres of water per channel.


(b) This included between 2,5 Kg and 5 Kg, will be used, at least 2.5 litres of water per channel.


(c) is equal to or greater than 5 Kg, will be used, at least 3.5 litres of water per channel.


43 the immersion cooling procedure shall conform to the following standards: to) the channels pass through one or more tanks of water, or water and ice, whose content will be continually renewed.


In this regard will only accept the system in which the channels are constantly pushed by mechanical means through a flow of water moving against the current.


(b) tanks, or the water temperature measured at the points of entry and exit of the carcases must not be more than + 16 ° C and + 4 ° C, respectively;


c) must be made in such a way that the temperature of + 4 ° C in the shortest time possible.


((d) the minimum flow of water consumption for the cooling process mentioned in paragraph to) will be: 2.5 litres per channel for those with a weight of 2.5 Kg or less; 4 litres per carcase for those weighing between 2.5 and 5 Kg; 6 liters per channel for those with a weight of 5 Kg or more.



If multiple tanks are used, fresh clean water inlet and drain of water used each should regulate so go decreasing progressively in the direction of movement of the carcases; distributing water fresh and clean between them, so that the flow of water passing through the last tank is not less a: 1 litre per channel for those with weighing 2.5 Kg or less; 1.5 liters per channel for those weighing between 2.5 and 5 Kg; 2 litres per channel for those with a weight of 5 Kg or more.


The water used for the initial filling of the tanks shall not be deemed for the calculation of these quantities.


(e) carcases not must remain in the first leg of the team or the first tank for more than half an hour or in the rest of the team or in other tanks longer than is strictly necessary.


Must be taken all precautions necessary to ensure that, in case of interrupted work, respects the circulation time established in the first paragraph.


Each time interrupting the operation of the facility, the official veterinarian must check, before again putting into operation, that the channels are complying with the demands of the present Royal Decree and are suitable for human consumption, or shall take appropriate action, otherwise, so they are transported as soon as possible to the premises intended for storing the meat unfit for human consumption.


(f) all elements of the team will be completely emptied, cleaned and disinfected whenever it is necessary, at the end of the working day and at least once a day.


g) must be provided with contrasting monitoring devices that enable control, proper and continuously measure and record: 1 the water consumption during spray prior to immersion washing.


2. the temperature of the water in the tank or tanks at the points of entry and exit of the carcases.


(3rd the water consumption during immersion and 4th channel number corresponding to each of the weight categories listed in paragraph d) of this paragraph and in paragraph 42.


(h) the results of the various checks carried out by the producer, will be saved to be presented at the request of the official veterinarian.


(i) until Community microbiological methods are adopted, proper operation of the refrigeration system and its influence on the hygiene level shall be evaluated by scientific microbiological methods recognized by the Member States, comparing contamination of carcasses before and after the dive by the count of total germs and Enterobacteriaceae. This comparison shall be carried out when you start up the installation first and then, periodically and, in any case, whenever the installation suffers transformation. The functioning of the different measuring devices must be set so that it can guarantee a satisfactory level of hygiene.


44. until the end of the inspection, carcases and offal not inspected may not come into contact with carcases and offal already inspected, prohibiting to proceed to the removal, cutting or further treatment of the carcass.


45. the meat retained in observation or declared unfit for human consumption and inedible by-products may not be able to enter into contact with meat declared fit for human consumption and must be placed, as soon as possible, local or special containers, located and designed so as to avoid any contamination of other fresh meat.


46. the slaughtered, handling, further treatment and transport of meat, including offal, must be meeting all hygiene requirements. When meat is packed or packed, must be respected the conditions of chapter XIV, as well as the existence of a local delivery time, if necessary. Packaged or packed meat be stored in premises other than those used for the fresh unpackaged.


Chapter VIII «post mortem health inspection-» 47. Poultry shall be subject to inspection immediately after slaughter under suitable lighting.


"Post-mortem" inspection shall include: a) visual and, where necessary palpation and incision of: 1 the surface of the canal, including head and feet where these are intended for human consumption.


Viscera 2nd and 3rd the cavity of the carcase.


(b) detailed examination: 1 of anomalies of consistency, colour and smell of the channels.


2 of the major anomalies arising from the operations of sacrifice.


3 of the correct functioning of the slaughter plant.


The official veterinarian must, in any case: to) submit to animals eliminated in the "post-mortem" health inspection, by the existence of the cases referred to in point 53 of chapter IX, carefully inspected.


(b) examine, in order to carry out the inspection of the viscera and the cavity of the carcase, a sample of 300 birds in the whole of the batch which has been subject to inspection "post-mortem".


(c) proceed to a "post-mortem" particular examination of poultry meat if there are other elements that indicate that the meat from such birds may not be suitable for human consumption.


The owner or the person authorised to dispose of the birds, to the extent that is necessary, participate in inspection "post-mortem", preparing the birds and poultry for further inspection and providing any kind of support at the request of the official veterinarian, interrupting the above-mentioned inspection, in the event that there is no effective collaboration. It will only return to resume inspection when there is the aforementioned collaboration.


48 in the case of partially eviscerated birds («effilees»), which is removed immediately their intestines, will examine a 5 by 100 of the slaughtered in order to inspect the viscera and carcass cavity. If in the course of this examination are detected anomalies in several birds, all birds of the lot, in accordance with paragraph 47 must be inspected.


49 in the case of poultry for delayed evisceration (' New York dressed '): to) the "post-mortem" health inspection, referred to in paragraph 47, shall be more no later than 15 days after slaughter. During this period will be stored the birds to a temperature not exceeding 4 ° C.


(b) his evisceration shall be undertaken in the course of 15 days after slaughter in the slaughterhouse where the sacrifice has been made or an authorized poultry cutting room that meets the specific conditions indicated in paragraph 15 of chapter III. In the latter case birds not eviscerated, shall be accompanied by the health certificate referred to in annex V.


(c) the meat from such birds must not bear the stamp of veterinary inspection, referred to in chapter XII, until they have not been eviscerated and inspected.


50. There will be samples for the investigation of waste, in accordance with the provisions of the Royal Decree 1262 / 1989, of October 20, by probing in a random manner and, in any case, whenever there are suspicions founded. Will be particularly investigated the following substances: a) Stilbenes, derivatives of stilbene, their salts and esters.


(b) substances effect estrogen, androgen and gestagenic action.


(c) chloramphenicol.


(d) inhibitory substances: antibiotics, sulphonamides and similar microbial substances.


(e) contaminants present in cattle food.


The obligation to carry out the investigation of residues of substances having a pharmacological action, as a result of the suspicion of his presence, shall not apply to poultry from farms which are under official control, provided that such investigation is carried out in the holding of origin.


51 when the disease is suspected, based on data from the inspection before slaughter or the "post-mortem" inspection, the official veterinarian may, if it considers this necessary, request to proceed to laboratory tests necessary to establish his diagnosis or to detect substances having a pharmacological action and whose administration is suspected given the observed pathological state.


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


When the official veterinarian observe characterized breach of the hygiene rules laid down in the present Royal Decree or an obstacle that prevents an adequate health inspection, you will be enabled to speak on the use of equipment or premises and to take any necessary measure, causing them to slow down the rate of production or temporarily suspending the production process.


52. the official veterinarian shall record the results of pre-slaughter and "post-mortem" health inspection and, in case of the Diagnostics of transmissible diseases, will act as stipulated in article 10 of the present Royal Decree. The communication must be made also to the owner of the herd of origin or his representative, which shall be obliged to take into consideration and keep such communications and to present them to the official veterinarian who perform the inspection before the sacrifice of the next batch of production destined for slaughter.


Chapter IX opinion of the official veterinarian in the 'post-mortem' 53 inspection. The official veterinarian shall declare unfit for human consumption:



(a) all meat from poultry in which is revealed one of the following cases: 1 widespread infectious diseases and chronic lesions of pathogenic micro-organisms transmissible to man.


2nd widespread Mycosis and local lesions in organs which may have been caused by communicable pathogens to humans or their toxins.


3rd parasitism by the subcutaneous or muscle tissues and widespread parasitism.


4th intoxication.


5th cachexia.


6 smell, colour, abnormal taste.


7th malignant or multiple tumors.


8th spots or widespread contamination.


9th major lesions and ecchymosis.


10 mechanical injuries extended, including those produced by a scalding excessive.


11. insufficient bleeding.


12 residues of substances exceeding the limits and residues of banned substances.


13 ascites.


(b) the parts of a slaughtered animal that present injury or pollution that does not influence the State of health of the rest of the meat.


54 will be excluded for human consumption the following viscera: trachea, lungs separated from the channel, oesophagus, crop, intestine and gall, as well as the head separated from the carcase with the exception of the tongue, crested, Wattles and caruncles.


Chapter X conditions of meat intended for cutting 55. The cutting of the channel in parts or boning shall be only made in approved cutting rooms.


56. the company or his legal representative shall be obliged to facilitate the operations of control of the company and, in particular, to carry out any work that is judged to be useful and to control service provide the necessary means. In particular, you must be willing, whenever requested, to bring to the attention of the veterinary officer in charge of the control the origin of meat introduced in its establishment and the origin of the animals slaughtered.


57. without prejudice to the provisions of paragraph 19 of chapter V, meat coming from establishments under the exceptions of a permanent nature, as stipulated in article 8, won't find it in approved cutting rooms, unless they are in special sites; the mentioned meats are despiezarán elsewhere or at different times than meat which comply with the other provisions of this Royal Decree. Such meat shall be marked according to the provisions of section 66 c) Chapter XII. The official veterinarian must have free access at all times to all cold storage and working premises to ensure the strict observation of the above provisions.


58. the fresh meat intended for cutting, immediately after his arrival to the cutting room, and so far they proceed with cutting, shall be placed on the corresponding refrigerator local from the cutting room.


However paragraph 41 of Chapter VII, meat may be transported directly from the slaughter room to the cutting room.


In this case, the slaughter room and the cutting room must be sufficiently close to one another and located in the same group of buildings, as meats that are going to chop should be moved only once from one location to another through an extension of the mechanical rails from the slaughter room, and must be made promptly cutting.


As soon as you have made required cutting and packaging, the meat will be transported to the corresponding refrigerator local from the cutting room.


59 meats will be introducing in the cutting rooms as you will need.


As soon as you perform the cutting and, in his case, packing, must be transported to the corresponding refrigerator local from the cutting room.


60. except in case of hot cutting, cutting can only be performed when the meat has reached a temperature equal to or less than + 4 ° C.


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


62. cutting shall be carried out so that to prevent the channels from becoming dirty. Shrapnel and blood clots should be removed. Meat coming from cutting and not intended for human consumption shall be collected, as they are coupling, in containers or specific premises intended for reception or storage of such meat.


Chapter XI Control of cut meat and stored meat 63. Approved cutting plants, the rewrapping centres and approved cold stores shall be subject to the control exercised by a member of the inspection team referred to in the present Royal Decree.


64 the control provided for in the previous paragraph will include the following tasks: to) Control of inputs and outputs of the fresh meat.


(b) health inspection of fresh meat in the establishments.


(c) control of the cleanliness of the premises, facilities and tooling work, laid down in chapter V, and of staff hygiene, including clothing.


(d) any other checks the official veterinarian deems useful for the fulfilment of the provisions of this Royal Decree.


Chapter XII health marking 65. The health marking must be made under the supervision of the official veterinarian. To this end it will control: to) meat health marking material.


(b) the labels and packaging material, once are covered with the marking provided for in this chapter.


The material used for marking must meet all hygiene requirements; information that includes such marking will be perfectly legible, indelible and in characters easily identifiable.


Anyone who is the model of identification chosen by the establishment to the health marking, as well as the legend of the same, it should be previously communicated and approved by the competent authority. There must be a contract between the approved establishment and the company that manufactures the model of identification that includes the prohibition of deliver or provide such identification to any third party alien to the approved establishment, only user of the respective number of General Health Registry of food allocated by the competent authority on an exclusive basis.


66 the health marking shall include: to) for meat packaged by separate units or small packages: 1 in the upper part, the letter E capital except in Ceuta and Melilla which added the name of these cities.


2nd in the Centre, the number of the General Health Registry of food of the establishment or, where appropriate, the cutting or the rewrapping Centre room.


3rd in the lower part the initials CEE.


The characters must have a height of 0.2 cm for both letters and figures. This legend will be included within an oval.


((b) for large packs, a hallmark of oval shape that has a minimum 6.5 cm in width and 4.5 cm in height, which shall contain the information listed in paragraph a).


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


In addition, the seal of veterinary inspection may include an indication identifying the veterinarian who has carried out the health inspection of the meat.


(c) fresh meat of poultry coming from establishments covered by the derogations referred to in article 8, shall be with the following health marking, including in a rectangle: 1 on top M. LOCAL expression in capital letters.


2nd in central part it indicative of the local health unit code.


3rd in the lower part the number of the General Health Registry of food.


67 marked inspection.


((a) the marking of inspection referred to in paragraph to) section 66 shall appear: 1 in carcases not packed individually by applying, on their outer surface, in a clearly visible place, a seal, a seal or mark of identification, which fulfils the following conditions: 1 be built with materials resistant and approved for contact with food.


2nd be susceptible of a hygienic, easy and firm implementation and keep fixed during the whole process of marketing to the consumer and 3rd be designed so as to prevent its reuse.


2. on the external surface of wrappers or other packaging of individually packed carcases, or, visible form, on the inside.


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


(b) the health marking referred to in paragraph (b)) paragraph 66 must be made on large packages containing channels, parts of channels or offal which have been marked in accordance with paragraph a).


(c) where the health marking appears on an envelope or package: 1 will be applied in a way that it is destroyed when the wrapper or packaging is opened, either 2nd wrapper or packaging must be sealed so that they can not reused once opened.


68 the marking of veterinary inspection of carcases, parts of carcases or offal, carried out according to the provisions of paragraph a) paragraph 67, shall not be required in the following cases:



1) lots of channels, including the channels that have removed parts unfit for consumption, issued for his cutting from an approved slaughterhouse to an authorized cutting room, shall comply with the following conditions: to) large packs, containing fresh meat of poultry, will carry on its outer surface applied pursuant to paragraph (c) veterinary inspection seal) of paragraph 67.


(b) the consignor slaughterhouse will have a register in which shall be entered the amount, nature and purpose of the issued lots pursuant to this paragraph.


(c) the recipient cutting premises shall have a register in which shall be entered the quantity, nature and origin of consignments received pursuant to the provisions of this paragraph.


(d) the seal of veterinary inspection of the large packaging shall be destroyed at the time of its opening in an authorized cutting room that is under the supervision of an official veterinarian.


(e) on the external surface of the large packaging shall show clearly the mention of the recipient and the intended use of the lot, pursuant to this paragraph and as listed in annex VII.


(2) room lots of channels, including the channels that have removed the parts unfit for consumption, the parts of canals, hearts, livers and gizzards, issued for treatment from a slaughterhouse, cutting or rewrapping Centre authorized, to an establishment making preparations of meat and meat products under the following conditions ((: a) large packs containing fresh meat of poultry will carry on its outer surface applied pursuant to paragraph (c) veterinary inspection seal) of paragraph 67.


(b) the consignor establishment will have a register in which shall be entered the amount, nature and destination of consignments sent pursuant to this paragraph.


(c) the recipient of preparations of meat and meat products processing establishment shall have a special register in which shall be entered the quantity, nature and origin of consignments received in accordance with this paragraph.


(d) when the fresh meat of poultry is intended for the manufacture of meat products for intra-Community, seal of veterinary inspection of large packs will be destroyed when opened in an establishment under the supervision of the competent authority.


(e) on the external surface of the large packaging shall show clearly the mention of the recipient and the intended use of the lot, pursuant to this paragraph and as listed in annex VII.


((3) with the aim of to provide direct consumer lots of channels, including those to which have removed you parts unfit for consumption and prior treatment for heat, will be issued from a slaughterhouse, cutting premises or rewrapping Centre, restaurants, bars and canteens, under the following conditions: to) the packaging containing the fresh poultry meat will carry on its outer surface veterinary inspection seal applied in accordance with paragraph c) of section 67.


(b) the consignor establishment will have a register in which shall be entered the amount, nature and destination of consignments sent in accordance with this paragraph.


(c) the recipient will have a register in which shall be entered the quantity, nature and origin of consignments received in accordance with the present paragraph.


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


(e) on the external surface of the large packaging shall show clearly the mention of the recipient and the intended use of the lot, in accordance with this paragraph and as listed in annex VII.


Chapter XIII 69 storage. Fresh meat of poultry, after refrigeration, should be kept at a temperature that at any time it may be superior to the + 4 ° C to) fresh meat of poultry, after freezing, will be maintained at a temperature equal to or below - 12 ° C.


(b) fresh meat of poultry packaged or bottled should not be stored in the same premises as fresh meat unpacked or unpackaged.


Chapter XIV wrapping and packaging of fresh meat 70. Rules of hygiene of packaging.


(a) the packaging must meet all the rules of hygiene, and in particular: 1 No may affect the organoleptic character of the meat.


2nd do not may transmit to the meat substances harmful to human health.


3rd will be one strong enough to ensure effective protection of the meat during transportation and handling.


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


71 when, in his case, fresh cut meat or offal is packed, this operation must be performed as soon as possible after the cutting and in a manner that meets the standards of hygiene.


These containers must be transparent and colourless or, where they are of color, be designed so that packaged meat or offal partially visible, and may not be reused again for the meat packing.


Parts of poultry or offal separated from the carcase shall be always equipped with a wrap protective, tightly closed that meets the above criteria.


72. the packaged meats must be packed.


73. However, if you meet all the conditions of protection of packing and paragraph 70, the container may not be transparent and colourless and is not essential to the packed.


74 cutting, boning, packaging and packing may take place in the same location if packaging meets the characteristics required in paragraph (b)) paragraph 70 for reuse, and if the following conditions are met: to) the place is sufficiently large and with a distribution that would ensure the hygiene of the operations.


(b) immediately after manufacture, packagings are placed in a sealed protective envelope, preventing any deterioration thereof during transport to the establishment where they are to be used and are stored under hygienic conditions in a room provided for this purpose.


(c) the storage of these materials are free of dust and parasites and designed in such a way that its possible dirt can not contaminate other parts of the establishment where fresh meat are.


Packaging and containers are not stored directly in the soil.


(d) packagings are hygienically assembled before placing them in the local or the Assembly is automatic and hygienically.


(e) packagings are introduced into the room under hygienic conditions and used without delay. The staff handling fresh meat can not handle them.


(f) immediately after its packed, these meats are stored in the rooms provided for the purpose.


75. the packaging referred to in this chapter only contain fresh cut poultry meat.


Chapter XV Transport 76. The fresh meat shall be transported by means of transport provided with a hermetic closing system or, in the case of fresh meat imported in accordance with the Royal Decree 2022 / 1993 of 19 November, establishing the veterinary checks on products introduced into the community from countries not belonging to the European Community , or fresh meat which pass through the territory of a third country, by means of transport sealed, designed and equipped in such a way that temperatures specified in chapter XIII are guaranteed throughout the transportation.


77 transport shall meet the following requirements: to) their interior walls shall be smooth, easy to clean and disinfect.


(b) they must be provided with efficient devices that ensure protecting the meat against insects and dust and be watertight, preventing the evacuation of liquid.


78. the means of transport for meat not may, in no case be used for transporting live animals or any product which could affect or contaminate meat.


79. no it may be transported at the same time as the meat in the same means of transport, no other product which may affect the conditions of hygiene of poultry meat or to contaminate.


Packaged meats and meat packing must be transported in means of transport for specific use, unless in the same means of transport, there is an adequate physical separation that protects the meat without packing the packaged meat.


80 fresh poultry meat may not be transported in means of transport that were not perfectly clean and disinfected.


81. the company or its legal representative, shall take appropriate measures to allow the means of transport and the loading conditions the fulfilment of the conditions of hygiene laid down in this chapter. A member of the inspection team shall control its fulfillment.


Annex II chapter I conditions general approval of low-capacity establishments low-capacity establishments must be provided with, as a minimum: 1) on the premises where we proceed to obtain and the treatment of meat:



(a) waterproof flooring, easy to clean and disinfect, rotproof and laid in such a way that it allows an easy way out of the water; to avoid odors, the water must be channelled towards drains fitted with traps and gratings.


(b) wall surfaces smooth, durable and impermeable, covered with a washable and clear coating up to a height of at least two meters.


However, the use of wooden walls in cold rooms to store fresh poultry meat at + 4 ° C maximum, built before 1 January 1994, will not be cause for withdrawal of approval.


(c) doors built in rotproof and odourless, easy to clean materials.


(d) insulation materials rot-proof and odorless.


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


(e) an adequate system of ventilation and where appropriate, water-vapour extraction.


(f) adequate lighting, natural or artificial, which does not distort colours.


(2) devices for cleaning.


(a) of one sufficient number of devices for cleaning and disinfection of the hands and the cleaning of equipment with hot water as close as possible of the jobs.


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


(b) a device, «in situ» or in an adjacent room, for disinfection of tools, provided water to a minimum temperature of 82 ° C.


(3) of devices suitable for protection against pests such as insects or rodents.


(4) devices and working equipment.


(a) of devices and working equipment built in corrosion resistant materials, which can not alter the meat, easy to clean and disinfect. The use of wood is forbidden.


(b) of tooling and equipment resistant to corrosion that meet the requirements of hygiene, to: 1 the maintenance of meat.


2. placement of containers used for meat, so to prevent that the meat or the containers come into direct contact with the floor or walls.


(c) in special containers for meat not intended for human consumption, which will be watertight, non-corrodible materials, with lid and locking system that prevents people unauthorized to remove its contents. Such meat shall be removed or be hygienically destroyed at the end of each working day.


(5) of refrigeration equipment enabling to keep meat internal temperatures required by the present Royal Decree. Such equipment must have an evacuation system connected to the waste water pipeline and which does not present any risk of contamination for the meat.


(6) in an installation that allows the supply of drinking water, according to the Royal Decree 1138 / 1990 of 14 September, which approves the Reglamentación for supply and quality control of drinking water for public consumption, to pressure and in sufficient quantity. However, exceptionally, be authorized a facility that provides non-potable water for steam production, fire fighting and the cooling of refrigeration equipment, provided that the pipes installed for this purpose preclude the use of such water for other purposes and do not present any risk of contamination of fresh meat. Non-potable water pipes shall be distinct from those used for potable water.


(7) in a facility that provides one sufficient amount of hot water in accordance with the Royal Decree 1138 / 1990 of 14 September.


(8) for a device that allows the evacuation of waste water in a hygienic way.


(9) of, at least, a basin, equipped with hot and cold water or warm water, hygienic means for cleaning and disinfection and drying hands, and toilets with cisterns near basins and communicate directly with their work premises.


(Chapter II special conditions for the approval of low-capacity slaughterhouses 10) regardless of the conditions General Chapter I of this annex, of low-capacity slaughterhouses must be equipped with, as a minimum: a) a slaughter, sufficiently large room, for stunning and bleeding, on one side, and the plucking and scalding, on the other, must be carry out these operations at separate sites.


(b) in the slaughter room, walls washable up to a minimum height of 2 metres or up to the ceiling.


(c) of a local evisceration and preparation of sufficient dimensions to allow that evisceration is carried out in a place it quite away from other jobs, or separated from these posts in such a way as to avoid any contamination.


(d) a local refrigeration capacity according to the importance and the kind of sacrifice, but in any case, with minimum sandboxed and which is lock, reserved for carcases undergoing analysis.


The competent health authority may establish, case by case, exceptions to this requirement when meats are issued immediately from such slaughterhouses for supply of halls of cutting or butcher shops in the immediate vicinity of the slaughterhouse, provided the duration of transport is not more than an hour.


(11) the animals brought into the slaughter room must be stunned and slaughtered immediately, except in cases established by a religious ritual sacrifices.


(12) disease sick or suspect animals must not be slaughtered in the establishment, except exception authorised by the competent authority.


In the case of derogation, it will proceed to slaughter under the supervision of the competent authority and it shall take appropriate measures to avoid contamination, cleaning and sanitizing especially locals, under official control, before reuse.


Annex III professional qualifications of auxiliaries 1. To access the professional qualification of Assistant you should meet the following prerequisites: to) have followed a training course theoretical, including demonstrations of laboratory, certified by the competent authorities and covering the points referred to in paragraph 3.


(b) have received practical training under the supervision of an official veterinarian.


Practical training will take place in slaughterhouses, cutting plants, refrigerated and put fresh meat inspection warehouses. In what refers to the inspection before slaughter, such training shall be carried out on a farm.


2. However, auxiliaries who meet the requirements set out in annex VII of Royal Decree 147/1993 of 29 January, which establishes the sanitary conditions of production and marketing of fresh meat, may follow a course of training which the theoretical part is reduced to four weeks.


3 test required that they should be authorities for the appointment as Assistant will focus on the following points: to) to assistants visit of farms: 1 theoretical aspects: 1st General information relating to the poultry industry such as: Organization, economic importance, methods of production, international trade, etc.


2nd Anatomy and pathology of poultry.


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


4th Disease Control and use of medicines/vaccines, as well as waste.


5th health and hygiene Control.


6th animal welfare on the farm, during transport and at the slaughterhouse.


7 Environmental Control of buildings and exploitation.


8th national and international regulations.


9 attitudes of consumers and quality control.


2nd practical aspects: 1 visits to holdings of different species and farming methods.


2nd visits to production establishments.


3rd loading and unloading the different means of transport.


4th visits to laboratories.


5th veterinary checks.


6th documentation.


7 practical experience.


(b) for the auxiliary establishments inspection: 1 theoretical aspects: 1 notions of Anatomy and physiology of slaughtered animals.


2nd notions of pathology of slaughtered animals.


3rd notions of pathological anatomy of slaughtered animals.


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


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


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


7 sampling procedure.


Practicalities 2nd: 1st inspection and assessment of slaughtered animals.


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


3 identification of certain number of parts of slaughtered animals affected by alterations, and comments relating to such parties.


4th "post-mortem" at a slaughterhouse inspection.


5th hygiene Control.


6th sampling.


Annex IV model certificate of health (1) for poultry transported of the holding to the slaughterhouse



Competent service:... No. (2):...


I identification of animals.


Animal species:...


Number of animals:...


Signal for identification:...


II. origin of the animals.


Address of the holding of origin:...


III. destination of the animals.


These animals are transported to the following slaughterhouse:... by the following means of transport:...


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


(2) optional.


IV. certificate.


The undersigned, veterinary official, certifies that animals designated have been subjected to an inspection before slaughter on the holding above indicated the day...... to the... hours, and that it has been considered them healthy.


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


(Signature and name of official veterinarian)


Annex V model health certificate for the carcases of poultry for delayed evisceration and carcases of ducks and geese reared for the production of 'foie gras', stunned, Bled and plucked on the fattening farm, transported to the cutting room provided with a room separate to the evisceration competent service:... No. (1):...


I ID not eviscerated carcases.


Animal species:...


Number of channels not eviscerated:...


II. origin of not eviscerated carcases.


The exploitation of fattening address:...


Address and veterinary approved abattoir approval number...


III. destination of not eviscerated carcases.


Not eviscerated carcasses will be transported to the following cutting room:...


IV. certificate.


The undersigned, veterinary official, certifies that the channels not eviscerated before designated come from animals which have undergone an inspection before slaughter on the holding of fattening before indicated a day hours, and which have been considered healthy.


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


(Signature and name of official veterinarian)


(1) optional.


Annex VI model certificate of veterinary inspection concerning the fresh meat of poultry (1) No. (2)...


Place of issue:...


Ministry:...


Service:...


REF. (2): ...


I identification of meats.


Meat of... (animal species)


Types of parts:...


Type of packaging:...


Number of parts or units of packaging:...


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


Net weight:...


II. origin of meat.


Address and veterinary approval of authorized slaughterhouses or slaughter number:...


Of the room or cutting plants authorised veterinary approval number and address...


Address and veterinary approval of warehouse or approved cold stores number...


III. destination of meat.


The meats are issued of... (place of loading) to... (country and place of destination) by the following means of transport (3):...


Name and address of the consignor:...


Name and address of consignee:...


IV. certificate.


The undersigned, veterinary official, certifies: to) previously designated poultry meat meeting the requirements of Directive 91/494/EEC of the Council of 26 June on the health conditions to which intra-Community trade and imports of poultry from third countries of fresh meat, should be adjusted and also , the requirements of the second subparagraph of point 1 of paragraph A of article 3 of that directive, if these meats are destined for a Member State or region of a Member State recognized free of Newcastle disease.


(b) that the meat of poultry before designated; that previously designated meat packaging; they carry a signal which proves that: the meats come from animals slaughtered in approved slaughterhouses; the meat have been cut in an approved cutting room.


(c) that such meat is recognized fit for human consumption following a veterinary inspection carried out in accordance with Directive 71/118/EEC of the Council of 15 February, on health problems in the field of trade in fresh poultry meat, or to Directive 91/495/EEC 27 November 1990 Council of police health in terms of production and placing on the market of meat and the health problems of rabbit and farmed game.


(d) vehicles or transport machines, as well as the conditions of the load of this expedition are consistent with the hygiene requirements defined in Directive 71/118/EEC.


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


(Name and signature of the official veterinarian)


(1) are fresh meat of poultry, according to the abovementioned Directive in point IV of this certificate, all parts suitable for human consumption of domestic animals of the following species: hens, turkeys, Guinea fowl, ducks, geese, quail, pigeons, pheasants and partridges in State domestic and not undergone treatment of any kind that will ensure your marketing; However, treated by cold meats will be considered fresh.


(2) optional.


(3) for cars and trucks, indicate the registration number; for the aircraft, the flight, and for boats, the name, number and if necessary, the number of the container.


Annex VII information to be presented in large packs intended use: cutting/heat treatment (1) address:...


(1) delete as appropriate.


Annex VIII (a) request for an exception to the requirements of structure and infrastructure for settlements of fresh poultry i. establishment data: name or business name, address, town, province, DP... phone, fax...


Number of General Health Registry of food...


II. activity that develops: slaughterhouse. Room of undoing (1) III. (During 1993) production capacity Gallinaspollos / turkeys / painted / ducks / geese slaughterhouse: actual production (number of birds) / / / / / cutting plant: production t / / / / / the undersigned, on behalf of the company indicated, requests to be included on the list of establishments subject to the exceptions on the requirements of structure and infrastructure, in accordance with the provisions of article 8 of the Royal Decree 2087 / 1994 October 20, on production and marketing of fresh meat of poultry, declaring under my responsibility that all information provided in this application are true.


En ................. a ......... de ............ de 199.....


The representative of the company signed: (1) delete as appropriate.


Annex VIII (b) report of the veterinary inspection of the General conditions for the exception to the requirements of structure and infrastructure of settlements of fresh meat of poultry name or business name of the establishment...


Number of registration...


Address, town, province, activity... Carried out timely inspection in the establishment, it is checked that it meets the conditions necessary to qualify for permanent exceptions by: sacrifice less than 150,000 birds (slaughterhouse).


Handle a maximum of 3 tons (cutting room).


Compliance with the General conditions must be noted with a cross in the next box, and may not pursue application if there is no compliance with the essential, as stipulated in annex II, chapter II and article 8, paragraph 1.


A - Local sacrifice with separation between stunning and bleeding on the one hand and plucking and scalding on the other.


B local evisceration and preparation.


C local cooling.


D cutting room.


E aisles.


F toilets.


A / B / C (*) / D / E / F 1. Soils / / / / / / / 2. Siphons and grids / / / / / (*) / (*) 3. Walls / / / / / / / 4. Doors / / / / / / / 5. Insulation / / / / / / / 6. Ventilation / / / / / / / 7. Lighting / / / / / / / 8. Sink accessories / / / / / (*) / / 9. Sterilizers / / / (*) / / (*) / (*) 10. Devices against unwanted animals / / / / / + / / 11. Tools and equipment of work / / / / / (*) / (*) 12. Work surfaces / / / / / (*) / (*) 13. Seizures / / / / / (*) / (*) 14. Drinking water / / / / / (*) / (*) 15. Pipelined wastewater / / / / / (*) / / 16. Refrigeration (*) / / / / (/*) / / date and place the official veterinarian * (*) not essential under certain conditions (annex II, Directive 71/118/EEC).


(**) Mark its existence with a cross.


Annex IX model certificate of veterinary inspection (1) concerning fresh meat of poultry (2) aimed at Spain country export..., number (3)...


Ministry...


Competent service...


Reference (3)...


I identification of meat: nature of parts...


Meat of... (animal species)


Nature of packing...


Net weight...


Month and year of freezing...


II. origin of meat: address(es) and veterinary approval number (s) of the (of the) slaughterhouse (s) authorized (s)...


Address (es) and veterinary approval (s) number (s) room (s) of undoing authorized (s)...


Address (es) and veterinary el(de los) warehouse approval number (s) (s) refrigerator (s) authorized (s)...


III. destination of meat: meat are issued of...


(place of loading) to... (country and place of destination) by the means of following transport (4)...



Name and address of the consignor...


Name and address of the recipient...


IV. certificate: The official veterinarian before signing certificate: to) ranging poultry meat before reviewed (5) and their packagings (5), bear a mark proving that: first-poultry meat comes from animals slaughtered in approved slaughterhouses.


Second.-poultry meat have been cut in an approved cutting premises (5).


(b) that meat is recognized fit for human consumption, following a veterinary inspection carried out in accordance with Directive 71/118/EEC of the Council of 15 February, on health problems in the areas of trade in fresh poultry or Directive 91/495/EEC of the Council of 27 November 1990 on the health problems and animal health in respect of production and marketing of rabbit meat and farmed game.


(c) that the conditions of handling and storage, as well as vehicles, containers or transport machines and the load conditions of the expedition, are consistent with the hygiene requirements laid down in Directive 71/118/EEC.


Issued in... the... of... of 199...


Seal signature of the official veterinarian (1) only for shipments from a third country.


(2) fresh poultry meat: fresh meat from the following species: hens, pavas, Guinea fowl, ducks, geese, quail, pigeons, pheasants and partridges domestic, which have not undergone any treatment to ensure preservation; However, will be considered fresh meat treated by cold.


(3) optional.


(4) in cars and trucks, indicate the registration number; in aircraft, the flight number; on ships, their name.


(5) delete as appropriate.


Annex X model certificate of animal health relative to fresh meat of poultry (1) intended for a Member State or region recognized free of disease of Newcastle number (2)...


Place of issue...


Ministry...


Service...


Reference (2)...


I identification of meat: meat of...


(animal species)...


Type of parts...


Type of packing...


Number of pieces or packs...


Month (s) and year (s) freezing...


Net weight...


II. origin of meat: address and number of the abattoir or slaughterhouse authorized veterinary approval...


Of the room or cutting plants authorised veterinary approval number and address...


Address and veterinary approval of warehouse or approved cold stores number...


III. destination of meat: meat are issued of...


(place of loading) to... (country and place of destination) by the following means of transport (3)... Name and address of the consignor... Name and address of the recipient...


IV. certificate: The undersigned, official veterinarian, certify that the meat of poultry above meet the requirements of Directive 91/494/EEC of the Council of 26 June on the health conditions to which intra-Community trade in and imports of meat of poultry from third countries should be adjusted and In addition, the requirements of the second subparagraph of paragraph 1 of section A of article 3 of that directive, if these meats are destined for a Member State or region of a Member State recognized free of Newcastle disease.


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


Stamp (signature and name of official veterinarian) (1) are fresh poultry meat: fresh meat from the following species: hens, turkeys, Guinea fowl, ducks, geese, quail, pigeons, pheasants and partridges which live in domestic State, and which have not undergone any treatment to ensure preservation; However, fresh meat treated by cold are considered.


(2) optional.


(3) for cars and trucks, indicate the registration number; for aircraft, the number of flight, and for boats, the name and, if necessary, the number of the container.

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