Key Benefits:
The regulation of the production and marketing of egg products was contemplated by Decree 408/1975 of 7 March, which approved the Technical-Health Regulations for the handling of fresh and preserved eggs, and development, conservation and sale of egg products.
As a result of the full integration of Spain into the European Economic Community it is necessary to harmonise national legislation with the corresponding Community legislation concerning the production and marketing of the In the case of egg products, adapting it to the provisions of Council Directive 89 /437/EEC of 20 June 1989 on hygiene and health problems relating to the production and placing on the market of egg products and to the Directive Council Directive 91 /684/EEC of 19 December amending the former.
The Technical-Health Regulations that are approved by this Royal Decree coordinate the operation of the sector within the Common Market and allow the free movement of these products guaranteeing equal conditions of competence and quality of the same. This standard lays down the health requirements for egg products and lays down the health requirements for the production, storage and transport of egg products.
This Royal Decree is dictated by the provisions of article 40.2 of Law 14/1986 of 25 April, General of Health, in relation to Article 2 of the same legal body and under the provisions of the article 149.1.10 and 16 of the Spanish Constitution.
As a result, the application of the Regulation corresponds to the Health Administrations of the Autonomous Communities, with the exception of the actions relating to egg products from third countries, which are in the State competition for external trade, and the designation of reference laboratories, which must be regarded as a measure of health coordination, although this designation will be submitted to the Communities after consultation with the European Communities. Autonomous.
In its virtue, on the proposal of the Ministers of Health and Consumer Affairs, Industry, Commerce and Tourism and Agriculture, Fisheries and Food, the sectors affected, prior to the mandatory report of the Inter-Ministerial Commission for the Food Management, in agreement with the Council of State and after deliberation by the Council of Ministers, at its meeting on 6 November 1992,
DISPONGO:
Single item.
The attached Technical-Health Regulations are approved, which regulates the production and marketing of egg products.
Single additional disposition.
The present Royal Decree and the Technical-Health Regulations that it approves, are dictated in accordance with the provisions of article 149.1.10 and 16 of the Constitution, and in accordance with the provisions of Article 40.2 of Law 14/1986, 25 April, General of Health, in relation to Article 2 of the same legal body.
Single transient arrangement.
The egg products produced and labelled prior to the entry into force of this Royal Decree, in accordance with the provisions of Decree 408/1975, which are partially repealed, may continue to be placed on the market until extinction of their commercial life.
Single repeal provision.
It is hereby repealed from Decree 408/1975 of 7 March, approving the Technical-Health Regulations for the handling of fresh and preserved eggs, and the manufacture, preservation and sale of egg products, the following:
Articles 8, 20 and 21 in full; Article 10 (4); Article 22 (10), (11) and (12); Article 23 (8); Article 24, the last subparagraph and Articles 1, 11, 12, 13, 25, 26 and 27; concerning egg products, and any provisions of equal or lower rank shall be opposed to this Royal Decree.
Single end disposition.
This Royal Decree and the Technical-Health Regulations which it approves shall enter into force on the day following its publication in the Official Journal of the State.
Given in Madrid to November 6, 1992.
JOHN CARLOS R.
The Minister of Relations with the Courts and the Government Secretariat,
VIRGILIO ZAPATERO GOMEZ
Technical-Health Regulations governing the production and marketing of egg products
Article 1.
This Regulation lays down the hygiene and health provisions relating to the production and marketing of egg products intended for both direct human consumption and the manufacture of products food.
However it will not apply:
(a) To finished foodstuffs manufactured from egg products as defined in Article 2 and complying with the conditions laid down in Article 3.
(b) to egg products obtained in a non-industrial premises and which, without having undergone a treatment, are used for the manufacture of foodstuffs intended for direct sale without intermediary to the consumer or consumed in situ directly after preparation.
Article 2.
For the purposes of this Regulation, the definitions set out in Article 1 of Council Regulation (EEC) 1907/90 of 26 June concerning certain marketing standards for eggs shall apply. in addition, the following are done:
1. Egg products: the products obtained from the egg, its various components or mixtures, once the shell and the membranes are removed and which are intended for human consumption; they may be partly supplemented by other products Foodstuffs or additives may be in liquid, concentrated, dried, crystallized, frozen, deep-frozen or coagulated state.
2. Production operation: the holding devoted to the production of eggs for human consumption, subject to the provisions of Council Regulation (EEC) No 2782/75 of 29 October concerning the production and marketing of eggs eggs for hatching and for poultry chicks.
3. Establishment: the approved establishment for the manufacture and/or treatment of egg products.
4. Lot: the quantity of egg products prepared under the same conditions and in particular for processing in a single continuous operation.
5. Consignment: the quantity of egg products to be sent at once to the same place of destination for further processing in the food industry, or intended for direct human consumption.
6. Country of dispatch: the Member State or the third country from which the egg products are dispatched to another Member State.
7. Country of destination: the Member State to which the egg products are sent from another Member State or from a third country.
8. Packaging: the placement of egg products in any type of packaging.
9. Competent authority: the veterinary service, or any other approved, designated by the Ministries of Agriculture, Fisheries and Food and Health and Consumer Affairs, for egg products from third countries and the Autonomous Communities for domestic egg products, or from the other Member States, to monitor compliance with the provisions of this Regulation.
Article 3.
They may be used only as food products or for the manufacture of foodstuffs, egg products complying with the following general conditions:
1. Which have been obtained from hen, paw, goose, pava, painted or quail eggs, excluding mixtures of different species.
2. To include the indication of the percentage of their egg components, when they are partially completed with other foodstuffs and with additives, provided that the additives meet the requirements of Article 10.
3. Having been treated and/or prepared in an establishment duly authorised in accordance with Article 5 and meeting the conditions laid down in Chapters I and II of the Annex, in addition to complying with the provisions laid down herein Regulation.
4. Having been prepared in hygienic conditions in accordance with Chapters III and V of the Annex, with eggs satisfying the requirements laid down in Chapter IV of the Annex.
5. Having undergone a treatment in accordance with an approved method under the procedure laid down in Article 14 of Directive 89 /437/EEC, enabling them to meet the analytical requirements laid down in Chapter VI of the Annex.
However, where it is necessary for technological reasons for the preparation of certain foodstuffs obtained from egg products, the competent health authority shall, on the basis of criteria laid down in accordance with the Community procedure provided for in Article 14 of Directive 89 /437/EEC may authorise certain egg products not to be treated; in such a case, egg products must be used immediately in the establishment intended for the manufacture of the aforementioned foodstuffs.
6. Comply with the analytical requirements laid down in Chapter VI of the Annex.
7. They have been subjected to a health check in accordance with Chapter VII of the Annex.
8. Which are packaged in accordance with Chapter VIII of the Annex.
9. Which have been stored and transported in accordance with Chapters IX and X of the Annex.
10. To be provided with the health mark provided for in Chapter XI of the Annex and, as regards products intended for direct human consumption, meeting the requirements of the General Standard for the labelling, presentation and advertising of products food, approved by Royal Decree 212/1992, of March 6.
Article 4.
The competent health authorities shall ensure that egg product manufacturers take all necessary measures to comply with the provisions of this Regulation, in particular that:
(a) Samples are taken for examination in laboratories in order to verify whether the analytical requirements provided for in Chapter VI of the Annex have been complied with.
(b) ovoproducts which cannot be kept at room temperature are transported or stored at the temperatures referred to in Chapters IX and X of the Annex.
(c) The period during which the preservation of egg products is ensured shall be determined.
d) The results of the various controls and examinations are recorded and retained, so that they can be presented to them for a period of two years.
e) Each batch bears an indication to identify the date of its treatment. This batch indication shall be recorded in the register of the treatment carried out and in the health mark provided for in Chapter XI of the Annex.
Article 5.
1. The Autonomous Communities in the field of their powers shall grant authorisations to Spanish establishments which comply with the provisions laid down in this Regulation and, where appropriate, withdraw the authorisation. granted where it has been demonstrated that an approved establishment ceases to comply with the rules required under this Regulation.
Of the authorizations granted by the Autonomous Communities, the central competent authority of the State shall be given the task of completing the provisions of paragraph 5.2 of this Article.
2. The Ministries of Agriculture, Fisheries and Food and Health and Consumer Affairs shall draw up a list of the Spanish establishments approved for trade in egg products, with each of them assigned a number of authorisation. They shall communicate this relationship to the other Member States and to the Commission of the European Economic Community. They shall also communicate the withdrawal of the authorisations, if necessary.
3. The inspection and control of the establishment and the operations to be carried out therein shall be carried out under the responsibility of the competent authority. For a better exercise of health control, the competent authority shall have free access at all times to the premises of the establishments in order to ensure compliance with the provisions in force.
Article 6.
1. The competent health authorities shall ensure that egg products are subject to controls for the search for residues of substances of pharmacological or hormonal action, antibiotics, pesticides, detergents and other substances. substances which are harmful or which may alter the organoleptic characteristics or, where appropriate, may make consumption of egg products dangerous or harmful to human health.
2. If the products examined show signs of residues exceeding the permitted tolerances, they must be excluded from the use in human consumption or the placing on the market, whether they are intended for the manufacture of products food as for direct human consumption.
3. The examination of waste must be carried out by means of proven and scientifically recognised methods, in particular those defined in the European Economic Community Regulations, or in other international standards.
4. The results of the examination of waste must be assessed in accordance with the reference methods laid down, after obtaining the opinion of the Scientific Veterinary Committee of the European Economic Community.
5. The State Administration shall, after consulting the Autonomous Communities, designate at least one reference laboratory, which shall carry out the examination of the waste in the case of application of Articles 7 and 8 of this Regulation.
Article 7.
Experts from the Commission of the European Economic Community may, in collaboration with the competent authorities, provide them with all the assistance necessary for carrying out their tasks, on-the-spot checks. In particular, these checks shall verify whether the approved establishments and the packing centres approved in accordance with Article 5 (3) of Council Regulation (EEC) No 1907/90 of 26 June are satisfied. the provisions of this Regulation.
Article 8.
Checks on the destination of egg products shall be carried out in accordance with the measures of veterinary checks applicable in intra-Community trade with a view to the completion of the internal market.
Article 9.
The Ministers for Agriculture, Fisheries and Food and for Health and Consumer Affairs shall establish the models of the hygiene and health certificates accompanying the egg products at the time of their importation, as well as the type of mark This is the case for the health of the European Community.
Article 10.
In the manufacture of egg products only additives authorized by the Resolution of the Directorate-General for Health of 16 December 1975 ("Official State Gazette" of 4 March 1976) may be used, for which the point to the additives authorised for use in the manufacture of ice-cream, aromatic agents, soft drinks, bread, special breads, eggs, egg products and butter.
Article 11.
ovoproducts from third countries must comply with the provisions of this Regulation.
Article 12.
Products covered by this Regulation which are to be drawn up exclusively for export to non-EEC countries and do not comply with the provisions of this Regulation shall bear the word in their packaging.
Article 13.
The responsibilities, as well as the penalties to be imposed for infringements committed against the provisions of this Regulation, will be subject to the provisions of Royal Decree 1945/1983 of 22 June 1983. (a) the rules governing infringements and penalties in the field of consumer protection and agri-food production, as well as the provisions of Law 14/1986 of 25 April, General of Health, on infringements and penalties.
ANNEX
Chapter I
General conditions for authorization and exploitation
Establishments must have at least:
1. At the premises where the eggs are stored and where the egg products are manufactured or stored:
(a) A soil of impermeable materials, easy to clean and disinfect, imputed and arranged in such a way as to allow an easy way out of the water. In order to avoid odours, this water must be channelled towards sinks provided with siphons and grids.
b) smooth, resistant and waterproof walls, coated with a washable and clear coating up to a height of at least 2 meters and up to the height of storage in the refrigeration and storage premises. The union line of the walls and the floor must be rounded or equipped with a similar finish so that it can be easily cleaned.
c) Doors of unalterable materials and, if they were made of wood, with a smooth and impermeable coating on both sides.
(d) Beds that can be easily cleaned, constructed and finished in such a way as to avoid the accumulation of impurities, the formation of mold, the possible peeling of paint and the condensation of water vapor.
e) A suitable ventilation and, if necessary, a good vape exit system.
f) A sufficient illumination, whether natural or artificial.
g) As close as possible to workplaces:
1. A sufficient number of devices for the cleaning and disinfection of the hands and for the cleaning of the material with hot water. The taps must not be able to be operated by hand or arm. For the cleaning of the hands, the facilities must be provided with hot and cold running water or water previously mixed at a suitable temperature, as well as cleaning and disinfection products and disposable towels.
2. Devices for the disinfection of working tools.
2. An appropriate number of changing rooms with smooth, waterproof and washable floors and walls, with lavatories and toilets provided with cistern.
The latter will not be able to communicate directly with the work premises. Washbasins must have hot and cold running water or previously mixed at a suitable temperature, as well as facilities for cleaning and disinfection of disposable hands and towels. The taps may not be operated by hand. Such sinks shall be located in sufficient numbers in the vicinity of the toilets.
3. A separate area and appropriate facilities for the cleaning and disinfection operations of fixed and mobile containers and tanks. However, it shall not be compulsory for such an area and its facilities to exist, if there are provisions for the cleaning and disinfection of containers and tanks in other centres.
4. A facility providing water and complying with the provisions of the Technical-Health Regulations for the supply and control of the quality of drinking water for public consumption, approved by Royal Decree 1138/1990 of 14 September.
However, an installation of non-potable water for the production of steam, fire extinguishing and refrigeration of refrigeration equipment shall be permitted provided that the pipes installed for this purpose prevent the use of such water. water for other purposes and do not pose a risk of contamination of egg products. Such water and steam coming from the water may not come into direct contact with the egg products or be used to clean or disinfect the containers, installations and materials which are in contact with the egg products.
The pipes in which the non-potable water is circulating must be clearly distinguished from those destined for drinking water.
5. An appropriate device for protection against harmful animals, such as insects and rodents.
6. Materials, joints and instruments, or their surfaces, which are intended to come into contact with egg products, must be manufactured with a smooth material, easy to wash, clean and disinfect, which is resistant to corrosion and which does not introduce into these products a quantity of elements which may impair human health, alter the composition of egg products or reduce their organoleptic properties.
Chapter II
Special conditions for the approval of establishments
In addition to the general conditions laid down in Chapter I, establishments must include at least:
1. Suitable premises of sufficient size for the separate storage of the eggs and of the finished products and, if necessary, equipped with refrigeration equipment to preserve eggs and egg products at temperatures appropriate. Cold stores must be equipped with a thermometer or a recorder.
2. Facilities for washing and disinfecting them when stained eggs are used. A list of the products authorised for such disinfection shall be drawn up in accordance with the procedure laid down in Article 14 of Directive 89 /437/EEC.
3. Other independent premises:
(a) A special site with suitable facilities to marry the eggs and collect their contents and remove the remains of shells and membranes.
(b) A separate premises for operations other than those referred to in subparagraph (a).
In the case of pasteurisation of egg products, it may take place at the premises referred to in subparagraph (a), where the establishment has a closed pasteurisation system, and in other cases it must take place in the local area referred to in subparagraph (b). In the latter case, all precautions must be taken to avoid contamination of egg products after pasteurisation.
4. Appropriate equipment for the transport of the contents of the eggs in the establishment.
5. Equipment approved by the competent authority in the cases provided for in this Regulation for the treatment of egg products and at least consisting of:
a) In the case of pasteurization:
1. An automatic temperature control.
2. A logger thermometer.
3. An automatic security system that prevents insufficient heating.
(b) In the case of a continuous pasteurisation system, the equipment must also be provided:
1. Of an appropriate safety system to prevent the mixing of pasteurised egg products with incomplete pasteurised egg products, and
2. of an automatic security recorder that prevents the aforementioned mixture.
6. A local for the storage of other food products and additives.
7. When the packaging is made in disposable packaging, a place for the storage of the same and of the raw materials intended for its manufacture.
8. Facilities for immediate removal and storage separately from empty shells and eggs or egg products, which are not suitable for human consumption.
9. Suitable facilities for the hygienic packaging of egg products.
10. An appropriate laboratory for the analysis and testing in accordance with the requirements of this Regulation on raw materials and egg products. If not, the services of a laboratory must be ensured to meet the same requirements. In the latter case, it shall inform the competent authority thereof.
11. If necessary, suitable facilities for defrosting frozen egg products having to undergo treatment and subsequent handling in an approved establishment.
12. A separate local for the storage of cleaning and disinfection products.
Chapter III
Hygiene of premises, material and staff in establishments
Both the staff, and the premises and the material, must be in perfect state of cleanliness:
1. The staff responsible for the treatment or handling of eggs and egg products shall, in particular, wear working clothes and a clean headdress. You should wash and disinfect your hands several times during a working day, as well as each time you resume work.
It will be forbidden to smoke, eat, spit and chew in the work and storage of eggs and egg products.
2. No animal must be entered in the establishments.
The destruction of rodents, insects and any other parasite must be carried out in a systematic way at the premises.
3. The premises, the material and the instruments used to work with the egg products must be maintained in a good state of preservation and cleanliness. The material and instruments shall be thoroughly cleaned and disinfected, if necessary, several times during the day, at the end of the day and before reusing them in case they have been soiled.
Driving devices used for the transport of egg products must have a suitable system for cleaning and disinfecting all parts of the egg products. After the cleaning and disinfection operations, these devices must be rinsed with drinking water.
4. The premises, utensils and materials shall not be used for purposes other than the handling of egg products, except where they are used to handle other processed food products made simultaneously or at different times, with prior authorisation from the competent authority and provided that all appropriate measures are taken to prevent the contamination or alteration of the products covered by this Regulation.
5. Drinking water shall be used for all uses; however, in exceptional circumstances, the use of non-potable water for the production of steam shall be permitted, provided that the pipes installed for that purpose prevent the use of this water for other purposes and not there is a danger of contamination of eggs and egg products. Non-drinking water may also be authorised, exceptionally, for the refrigeration of refrigeration equipment. The pipes in which the non-potable water circulates must be clearly distinguished from those used for drinking water.
6. Detergents, disinfectants and similar substances shall be used and stored in such a way that they do not contaminate equipment, work instruments or egg products. After the use of the work equipment and instruments, they will be completely clarified with drinking water.
7. The work and handling of eggs and egg products should be prohibited for people who could contaminate them.
8. Any person engaged in the handling of eggs and egg products, in addition to complying with the provisions of Royal Decree 2505/1983 of 4 August, approving the Regulation of Food Manipulators, must present a medical certificate. which ensures that it is in a position to carry out such work. Such a medical certificate shall be renewed annually, unless another system of medical supervision of staff is admitted, offering similar guarantees.
Chapter IV
Prescriptions for eggs intended for the manufacture of egg products
1. The eggs used for the manufacture of egg products must be packaged in accordance with the provisions of Commission Regulation (EEC) No 1274/91 of 15 May laying down detailed rules for the application of the Regulation (EEC) 1907/90 concerning certain marketing standards for eggs.
2. Usable eggs:
(a) In the manufacture of egg products only non-incubated eggs which are fit for human consumption shall be used; the shell must be fully developed and not present.
(b) By way of derogation from paragraph (a), for the manufacture of egg products, eggs with fissures may be used provided they are delivered directly by the packing centre or the holding of production to an establishment where they are to be married as soon as possible.
3. Eggs and egg products which are not fit for human consumption must be removed and denatured in such a way that they cannot be used for such consumption. They shall be deposited immediately at the premises referred to in Chapter II (8).
Chapter V
Special Hygiene Prescriptions for the manufacture of egg products
All operations shall be carried out in such a way as to prevent any contamination during production, handling and storage of egg products, and in particular:
1. Eggs and egg products intended for subsequent treatment in an approved establishment shall be stored immediately after their arrival at the premises provided for in Chapter II (1) until the time of processing. The temperature of these premises must be appropriate to avoid any contamination. The trays for the transport of eggs provided in shell shall not be placed directly on the ground.
2. The eggs shall be removed from their packaging and, if necessary, washed and disinfected in a premises separate from the premises, for the purpose of the case; the packing material must not be entered in the case of the case.
3. Eggs shall be huskled at the premises provided for in paragraph 3 (a) of Chapter II. The fissures referred to in paragraph 2 (b) of Chapter IV shall be processed without delay.
4. The dirty eggs will be cleaned before proceeding to their shell; this cleaning operation will be performed on a separate site of the
for the purpose of the shell, as well as any other exposed to contamination where the content of the eggs is handled. The cleaning operations shall be carried out in such a way as to prevent contamination or alteration of the content of the eggs. The shells must be sufficiently dry at the time of the shell, so that the cleaning water residues are prevented from making the other parts of the egg clean.
5. Eggs which are not of a chicken, of a päva or of a paint, shall be handled and processed separately. The whole equipment shall be cleaned and disinfected when reundertaking the processing of chicken, pava and painted eggs.
6. The case of eggs, whatever the method used, shall be carried out, avoiding as far as possible the contamination of their contents. To this end, the content of the eggs may not be obtained by centrifuging or crushing the eggs, nor by centrifuging the empty shells in order to remove the remains from the clear. The presence of traces of peels or membranes in the egg product should be reduced as much as possible, which shall not exceed the quantity laid down in paragraph 2 (c) of Chapter VI.
7. After the ceding operation, each consignment of egg products shall be subjected as soon as possible to a heat treatment consisting of an appropriate combination of temperature and time to eliminate pathogenic micro-organisms which may be found in the egg product. During heat treatment, temperatures must be continuously recorded.
The records for each of the lots treated shall be kept at the disposal of the competent authority for two years. Lots which have been insufficiently treated may be subjected immediately to new treatment in the same establishment, provided that the new treatment makes them fit for human consumption; if it is found that they are not suitable for human consumption. human consumption must be denatured in accordance with the provisions of Chapter IV (3).
8. If the treatment is not carried out immediately after the laying of eggs, the content of the treatment shall be stored in satisfactory hygiene conditions, either frozen or at a temperature not exceeding 4 Grad. C. This storage period to 4 Grad. C, it shall not be more than forty-eight hours, except for components which undergo a sugar extraction operation.
9. Where certain production practices so require, the Commission of the European Communities, in accordance with the Community procedure laid down in Article 14 of Directive 89 /437/EEC, shall determine the individual cases and lay down the conditions for specific to which egg products from an approved establishment may be treated in another approved establishment and provided that the following general conditions are satisfied:
(a) As soon as they have been extracted, they must be deep-frozen or refrigerated at a temperature not exceeding 4 Grad. C; in the latter case, they shall be subjected to treatment at the place of destination within 48 hours following the case of the eggs from which they come, except for the components which undergo a sugar extraction operation.
(b) They must be packaged, controlled, transported and handled in accordance with the provisions of this Regulation.
(c) They shall be labelled in accordance with the provisions of Chapter XI. The type of the products shall be indicated as follows:
10. Other post-treatment operations must ensure that the egg product cannot be contaminated again. Non-stabilized liquid or concentrated products to be kept at room temperature shall be dried or chilled immediately or after a fermentation process, up to a temperature not exceeding 4 Grad. C. The products to be frozen will be frozen immediately after treatment.
11. Egg products shall be maintained at the temperatures indicated in this Regulation until their use in the manufacture of other foodstuffs.
12. The preparation of egg products from raw materials which are not suitable for the manufacture of foodstuffs (including for technical use) shall be prohibited in approved establishments.
Chapter VI
Analytical requirements
1. Microbiological criteria:
Any batch of egg products shall be subjected, after treatment, to microbiological checks by means of a survey of treatment establishments, to ensure that they meet the following criteria:
(a) Salmonella: absence in 25 g or ml of egg product.
b) Other criteria:
1. Aerobic mesophilic bacteria: M = 10 elevated to 5 in 1 g or 1 ml.
2. Enterobacteriaceae: M = 10 elevated to 2 in 1 g or 1 ml.
3. Staphylococcus aureus: absence in 1 g of egg product.
M = limit value for the number of bacteria; the result will be considered unsatisfactory when one or more sampling units contain a number of bacteria equal to or greater than M.
2. Other criteria:
Any batch of egg products shall be subjected to microbiological checks by means of a survey of treatment establishments to ensure that they meet the following criteria:
(a) The concentration of 3-OH-butyric acid shall not exceed 10 mg/kg dry matter of unmodified egg product.
(b) In order to ensure the hygienic handling of eggs and egg products prior to their treatment, the following parameters shall apply:
1. The lactic acid content shall not exceed 1,000 mg/kg of dry matter of egg product (value applicable exclusively to products not treated).
2. The content of succinic acid shall not exceed 25 mg/kg of the dry matter of egg product.
However, in the case of fermented products, these values shall be those which have been established before the fermentation process.
(c) The amount of shell residues, egg membranes and other possible particles in the egg product shall not exceed 100 mg/kg of egg product.
(d) The quantity of residues of the substances referred to in Article 6 (1) shall not exceed the tolerances referred to in paragraph 4 of that Article.
3. Once established by the Commission of the European Economic Community, the Ministers for Agriculture, Fisheries and Food and for Health and Consumer Affairs shall set up joint ministerial order:
a) The test and analysis methods.
b) The sampling schemes.
c) The number of samples to be extracted.
d) The analytical tolerances.
As long as there are no official methods of analysis and, until such methods are approved by the competent body, prior to the report of the Inter-Ministerial Commission for Food Management, the approved by the national and international bodies of recognised solvency.
Chapter VII
Healthcare control and production monitoring
1. Establishments shall be subject to the control of the competent authority.
The supervision of the competent authority shall include all supervisory measures deemed necessary to ensure that the manufacturer of egg products complies with the requirements of this Regulation, in particular:
(a) Control concerning the origin and destination of eggs and egg products, as well as the register referred to in Article 4 (d) of the Regulation.
(b) The inspection of eggs intended for the manufacture of egg products.
c) The inspection of the egg products upon departure from the establishment.
d) The control of the state of cleanliness of the premises, the facilities and the instruments, as well as the hygiene of the staff.
e) The collection of the samples required for laboratory testing, in order to ensure that eggs and egg products comply with the requirements of this Regulation. The results of these tests shall be recorded in a register and shall be communicated to the manufacturer of the egg products.
2. At the request of the competent authority, the manufacturer of egg products shall increase the frequency of the laboratory tests referred to in Article 4 (a) of the Regulation, where this is deemed necessary, in order to ensure the hygiene of the manufacture of egg products.
Chapter VIII
Packaging of egg products
1. The packaging of egg products shall be carried out under satisfactory hygiene conditions in order to ensure that egg products are not contaminated.
Packaging must comply with all hygiene standards and in particular:
a) Do not alter the organoleptic properties of egg products.
(b) Not to transmit to egg products harmful substances for human health.
c) Be sufficiently resistant to protect egg products effectively.
2. The premises intended for the storage of the containers must be clean of dust and parasites; the materials with which they make the disposable packaging shall not be placed directly on the floor.
3. Packaging intended to contain egg products must be clean before use; reusable packaging shall be cleaned, disinfected and clarified before being used again.
4. The packaging shall be carried to the working premises by keeping the hygiene rules and shall be used as soon as possible.
5. Immediately after packaging, the packages shall be closed and deposited in the storage premises referred to in Chapter II (1) of this Annex.
6. If necessary, packages intended to contain egg products may be used for other food products, provided that they are cleaned and disinfected in such a way that they do not contaminate egg products.
7. The packaging to be used for the transport of bulk egg products shall comply with all hygiene rules and in particular the following:
(a) The surface of its inner faces and any other part which may come into contact with the egg products must be made of a smooth material that is easy to wash, clean and disinfect, resistant to corrosion and not transmit to egg products substances in quantity such that they may impair human health, alter the composition of egg products or degrade their organoleptic characteristics.
(b) They shall be so designed that egg products can be removed without breaking; if they have valves, they must be able to be removed, disassembled, washed, cleaned and disinfected easily.
(c) They shall be washed, cleaned, disinfected and clarified immediately after each use and, if necessary, before they are re-used.
(d) They shall be suitably sealed once they have been filled, the seal being preserved during their transport and until the use of the egg products.
e) Shall be reserved for the transport of egg products, without prejudice to paragraph 6 of this Chapter.
Chapter IX
Storage
1. Egg products shall be stored in the appropriate premises referred to in Chapter II (1) of this Annex.
2. Egg products for which certain storage temperatures are required shall be maintained at such temperatures. Storage temperatures shall be continuously recorded; the rate of cooling shall be such that the product reaches the required temperatures as quickly as possible and the packages shall be stored in such a way as to be free of charge. air circulation around them.
3. The following temperatures shall not be exceeded during storage:
(a) For ultra-frozen products:-18 Grad. C.
b) For frozen products:-12 Grad. C.
c) For refrigerated products: + 4 Grad. C.
Chapter X
Transport
1. Vehicles and packages intended for the transport of egg products shall be designed and equipped in such a way that the temperatures required by this Regulation can be maintained on a constant basis throughout the time of transport.
2. Egg products shall be placed in such a way that during their transport they are adequately protected against any harmful effects.
3. During transport, the temperatures provided for in Chapter IX (3) of this Annex shall be complied with.
Chapter XI
Marking of ovoproducts
1. Without prejudice to the provisions of Royal Decree 212/1992 of 6 March 1992 on the General Standard for Labelling, Presentation and Advertising of Foodstuffs, any consignment of egg products leaving the establishment is hereby approved. marked with a label that includes the following indications:
a) Well:
1. At the top of the three capital letters ESP, followed by the approval number of the establishment.
2. In the lower part, the following abbreviations: EEC.
b) Or:
1. At the top, with capital letters: SPACE.
2. In the centre, the approval number of the establishment.
3. In the lower part, the following abbreviations: EEC.
(c) The temperature at which the egg products are to be maintained and the period during which their preservation is guaranteed.
The label must be legible, indelible, and in easily recognizable characters.
2. Transport documents shall in particular include:
(a) The type of product, with reference to the species of origin.
b) The batch number.
c) The place of destination and the name and address of the first recipient.
3. Such data, as well as those contained in the health mark, shall be drawn up in the official language (s) of the country of destination.
