The accession of Spain to the European Communities calls for an immediate harmonization of veterinary legislation, in general, and of our Technical-Health Regulations of Bird Matches, Salas de Despièce, Industrialization, Storage, Conservation, Distribution and Marketing of its Carnes, in particular in accordance with the provisions of the Community rules applicable in this field and in order to enable, with uniform Community criteria, the trade in meat between the Member States of the European Economic Community and the import of these from third countries.

The provisions that regulate in our country the slaughter of birds, the obtaining of carcasses, meat and offal, as well as the inspection of these products, their conservation, transport, import, export and marketing, are established by Royal Decree 179/1985 of 6 February ("Official State Gazette" of 15), rules which even if they do not differ substantially from the Community veterinary legislation on health requirements and technical-health of poultry slaughterhouses, cutting plants, industrialization, storage, conservation, distribution and marketing of their meat, must be harmonized in order to require similar requirements both for the commercial traffic of meat and offal of birds between Community countries, and for the importation of these same meat of third countries, without prejudice to maintaining in full its validity, within the national scope, the current Technical-Health Regulations of Bird Matches, Salas de Despièce, Industrialization, Storage, Conservation, Distribution and Marketing your Carnes.

Regardless of the stated objective of adapting our veterinary legislation to Community legislation, this Royal Decree seeks to comply with the requirements of the Constitutional Court. on basic regulations.

The establishment of the rules contained in the provisions of this Royal Decree, which approves the Technical-Health Regulations on the exchange of fresh poultry meat for intra-Community trade, and (a) imports from third countries, and the rules relating to slaughterhouses, cutting plants and cold stores authorised for such trade, is carried out both under the State competition provided for in the Article 149.1.10. of the Constitution on foreign trade, as of those legal precepts that, Article 40.2 of Law 14/1986 of 25 April, General of Health, is considered to serve as legal support, as in the case of the case-law set by the Constitutional Court itself concerning, inter alia, the market unit, the free movement of goods or equal treatment of all citizens, regardless of their territorial location.

For these purposes, and in accordance with the provisions of Directives 71 /118/EEC (Official Journal of the European Communities of 8 March), 80 /216/EEC (Official Journal of the European Communities of 21 February), 80 /879/EEC (Official Journal of the European Communities of 24 September), 85 /324/EEC (Official Journal of the European Communities of 28 June), and their corresponding amendments, on a proposal from the Ministers for Economic Affairs and Finance, Industry and Energy, Agriculture, Fisheries and Food, and Health and Consumer Affairs, the sectors concerned, prior to the report of the Inter-Ministerial Committee on Food Management and after deliberation by the Council of Ministers at its meeting on 19 May 1989,

DISPONGO:

Article 1. º

The Technical-Health Regulations are approved which are published in the present Royal Decree, in which the conditions to be met by fresh poultry meat, both for intra-Community trade and for the imports from third countries, as well as the establishments authorised to participate in them.

Art. 2. Application Scope.

Within the scope of this provision, intra-Community trade and imports from third countries of carcases, meat and offal from the following domestic birds shall be included: hens, turkeys, guinea fowl, ducks and ocas.

This provision is not applicable to meat not intended for human consumption, or to those used by the producer for its own consumption, or to small consignments intended for private persons and which do not offer commercial.

Art. 3. º

The slaughterhouses of birds, cutting plants and distribution stores of their meat and offal, in order to participate in the trade in fresh meat with other Member States of the EEC and imports from third countries, must be included in the list of establishments approved by the Ministries of Agriculture, Fisheries and Food, and of Health and Consumer Affairs.

Art. 4. º

The cutting and distribution rooms for meat, meat offal and poultry meat authorized for trade with other Member States of the European Economic Community or with third countries may only be supplied, for the purposes of implementation of such trade, of raw materials from slaughterhouses which are also authorised for such trade.

ADDITIONAL PROVISIONS

First.

The provisions of this Royal Decree and the Technical-Health Regulations which it approves shall be deemed to be a basic rule, in accordance with the provisions of Article 149.1. 1.^a, 10. ª and 16. th of the Spanish Constitution.

Second.

The Ministers of Agriculture, Fisheries and Food, and Health and Consumer Affairs are empowered to dictate the provisions necessary for the development of the provisions set out in this Regulation. Royal Decree.

REPEAL PROVISION

As many provisions of the same or interior rank are repealed with this Royal Decree and, expressly, the title XI of the Technical-Health Regulations of Bird Matches, Salas de Despièce, Industrialization. Storage, Conservation, Distribution and Marketing of its Carnes, approved by Royal Decree 179/1985 of 6 February 1985, as regards the fresh-chilled meat of the birds referred to in the first paragraph of Article 2. Royal Decree. However, such Technical-Health Regulations will also remain in full force for the Internal Trade of the same.

FINAL DISPOSITION

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

Given in Madrid to May 19, 1989.

JOHN CARLOS R.

The Minister of Relations with the Courts and the Government Secretariat,

VIRGILIO ZAPATERO GOMEZ

TECHNICAL-HEALTH REGULATIONS FOR THE EXCHANGE OF FRESH MEAT OF BIRDS FOR INTRA-COMMUNITY TRADE AND IMPORTS FROM THIRD COUNTRIES, AND THE RULES CONCERNING SLAUGHTERHOUSES, CUTTING PLANTS AND THE LIKE COLD STORES AUTHORISED FOR SUCH TRADE

CHAPTER FIRST

Definitions

Article 1. º

For the purposes of applying this Technical-Health Regulation, the following terms have the following meaning:

(a) Bird meat. -All parts of such animals that are of their own for human consumption.

(b) Fresh poultry meat.-All poultry meat which has not undergone any treatment to ensure its subsequent preservation is defined as fresh. However, for the purposes of this Regulation, both fresh and chilled meat are considered.

c) Canal.-The whole body of a poultry once bled, plucked and removed from the viscera; however, it is optional for the removal of the kidneys, as well as the cutting of the legs, at the level of the tarso, and of the head.

d) Parts of the channel. -The parts of the channel, as defined in the preceding paragraph.

e) Dispossession. -Fresh meat other than those of the channel defined above, even if they are in connection with it, as well as the head and legs, when they are separated from the channel.

f) Viswaxes. -The offal found in the thoracic, abdominal and pelviana cavities, including the trachea and the esophagus and, where appropriate, the buche.

g) Health inspection ante mortem.-Inspection of live birds, as laid down in Chapter VII, by an official veterinarian.

(h) Health post mortem.-Health inspection of birds slaughtered in the approved slaughterhouse and carried out immediately after slaughter by an official veterinarian, as laid down in the corresponding chapter.

(i) Official veterinarian.-The veterinary representative of the public administration jointly appointed by the Ministries of Agriculture, Fisheries and Food, and of Health and Consumer Affairs, on a proposal from the Communities Stand-alone.

(j) Inspection assistant. -Technical officer designated by the competent central authority of the Member State for the assistance of the official veterinarian, on a proposal from the Autonomous Communities.

k) Country of dispatch.-Member State issuing fresh poultry meat to another Member State.

(l) The country of destination. The Member State to which fresh poultry meat is dispatched from another Member State.

m) Item-Quantity of bird meat covered by the same certificate.

n) Establishment. -Matadero, cutting room or cold store, authorized under the conditions laid down in the relevant chapter.

CHAPTER II

Authorizations, Registration, and Competences

Art. 2. º

For intra-Community trade in poultry carcases and meat, the Ministries of Agriculture, Fisheries and Food, and Health and Consumer Affairs shall grant authorisations to establishments which comply with the provisions of this Regulation. laid down in this Regulation. They shall ensure that the official veterinarian controls compliance with them and, where appropriate, the authorization granted shall be withdrawn where it has been demonstrated that an approved establishment has not complied with each and every one of the following: the conditions required in this provision.

Art. 3. º

The Ministries of Agriculture, Fisheries and Food, and Health and Consumer Affairs shall draw up lists of establishments approved for intra-Community trade in fresh poultry meat. The Ministry of Health and Consumer Affairs shall communicate this relationship to the other Member States and to the Commission of the European Economic Community, including the number of health records in each of the approved industries. It is also obliged to communicate the possible withdrawal of the authorisations, if necessary. The publication of these lists, in addition to being carried out within the national sphere, shall also be published in the Official Journal of the European Communities for general knowledge. In any case, all slaughterhouses and cutting plants shall be included in separate lists, giving them an authorisation number from the General Health Register.

Art. 4. º

The inspection and control of the authorized establishment shall be carried out under the responsibility of the Official Veterinary Services, which may have the assistance of contributing personnel in the execution of tasks purely materials.

CHAPTER III

Prohibition

Art. 5. º

1. The placing on the market of fresh poultry meat from Member States of the European Economic Community and third countries on the national territory shall be prohibited, where it is established, by means of a corresponding veterinary inspection, that:

a) Fresh meats are not fit for public consumption.

b) In the consignor establishment the expected technical-sanitary standards are not met.

c) The poultry meat does not come from approved establishments.

(d) Meat and packaging are not provided with health identification, and labels on packaging, in accordance with the rules laid down for this purpose.

e) Shipments of poultry meat do not have health documentation to protect the origin and health of the poultry.

2. They are also excluded from trade:

(a) Fresh meat treated with oxygenated water or other substances having a bleaching effect, or with natural or artificial colours.

(b) Fresh poultry meat treated with antibiotics or preservatives or softeners and/or arsenals, antimonials or estrogens.

Art. 6. º

Provided that the health conditions of fresh poultry meat which have been prohibited in accordance with the previous Article and are claimed at the request of the consignor are permitted, their re-dispatch may be authorized. to the country of origin.

Art. 7. º

1. Where, when carrying out an inspection on goods, it is found that the meat does not satisfy the conditions laid down in this Regulation, the competent health authority may leave the consignor, the consignee or its representative to the choice between: The rejection of the consignment; the use of such meat for other uses, if the sanitary conditions permit; or, where appropriate, its further destruction. In any case, preventive measures must be taken to prevent the improper use of the goods.

2. In the case of imports of meat from third countries, all control and storage costs arising out of the destruction of such meat shall be taken into account by the consignor, the consignee or his agent without any compensation. by the State.

3. The agreed decisions shall be communicated to the consignor or his representative with a statement of reasons. If he so requests, such reasoned decisions must be communicated to him immediately in writing, indicating the remedies available to him, in accordance with the provisions of Article 79 of the Law on Administrative Procedure.

CHAPTER IV

Hygiene conditions for slaughterhouses

Art. 8. º

Slaughterhouses must include at least:

a) A local or covered site, sufficiently large and easy to clean and disinfect, for the mortem of poultry.

b) A special, easy to clean and disinfect local or site, reserved for sick and suspected poultry.

(c) A slaughter site with dimensions to enable the operations of stunning and bleeding of animals, on the one hand, and of plucked, possibly joined to the scale, on the other hand, in separate locations. Any communication between the place of slaughter and the site or the site referred to in point (a), other than the reduced opening for the strict passage of the birds to be slaughtered, must be provided with a closing door. automatic.

(d) A wits and conditioning extraction site, the dimensions of which allow the removal operations of the viscera to be carried out on a site sufficiently far from the other workstations or separate of these by a septum to prevent them from getting dirty. Any communication between the premises for the removal of the viscera and conditioning and the local slaughter, other than the reduced opening for the strict passage of slaughtered animals, shall be provided with an automatic closing door.

e) In case of need, an expedition site.

f) One or more sufficiently large cold chambers.

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

(h) Special premises closed with a key, reserved, respectively, for the storage of meat consigned, on the one hand, and, on the other hand, those unsanitary and declared meat unfit for human consumption, as well as waste, provided that such meat and waste are not evacuated daily from the slaughterhouse.

i) A special place reserved for the technical treatment or destruction of meat declared unfit for human consumption and those excluded from human consumption, waste and by-products of slaughter for use industrial, where such technical treatment or destruction is carried out in the establishment.

(j) Changing rooms, washbasins and showers, as well as air tankers, not being able to give the latter directly to the working premises; the washbasins must be provided with hot and cold running water, cleaning and disinfection of the hands, as well as single-use towels; washbasins should be installed next to the evacuees. Washbasins must be fitted with taps which cannot be operated by hand.

k) A specially conditioned site for manure, provided that manure is not immediately evacuated in a hygienic manner.

l) A sufficient site and devices for the cleaning and disinfection of cages and vehicles.

m) A sufficiently-conditioned, key-locked local at the exclusive disposal of the Veterinary Service.

n) In the workplace, sufficient devices for the cleaning and disinfection of the hands and the work material. These devices must be as close as possible to the jobs. The taps may not be operated by hand. These installations must be provided with running water, hot and cold, cleaning and disinfection products, as well as single-use towels. For the cleaning of the instruments, the water must have a temperature of not less than + 82 ° C.

(o) Installations enabling the veterinary inspection operations prescribed in this provision to be carried out at all times and in an effective manner.

p) Enough of the slaughterhouse.

(q) Without prejudice to the provisions of paragraphs (a), (b), (c) and (d) of this Article, sufficient separation between the clean sector and the dirty sector.

r) In the mentioned premises of points (a) to (j) of this article:

A soil of impermeable material, easy to clean and disinfect and imputtrescible, so as to allow easy water to leave.

Coated smooth walls, up to a height of at least two metres, of a coating or of a washable and clear paint and the angles and corners of which are rounded.

s) A sufficient aeration and, if necessary, a good evacuation of vapors.

t) A sufficient, natural or artificial illumination that does not modify the colors in the rooms reserved for live or slaughtered birds.

u) A facility that ensures sufficient supply of drinking water exclusively under pressure and in sufficient quantity. However, in exceptional circumstances and provided that the ducts installed for this purpose do not permit the use of water for other purposes, an installation providing non-potable water for the production of steam may be authorised, the fight against fires and refrigeration of refrigeration machines, as well as for the hydraulic evacuation of the feathers, provided that appropriate arrangements are made to prevent any contamination.

Non-drinking water ducts must be differentiated from those used for drinking water and must not pass through the premises where the meat is found.

v) An installation that provides the sufficient amount of hot drinking water under pressure.

w) A sewage disposal device that meets the requirements of hygiene.

x) Suitable protection devices against undesirable animals, such as insects, rodents and the like.

and) The useful and working material, as well as the one that comes into contact with the birds during their conservation, will be of unalterable material and easy to clean and disinfect. The use of wood is expressly prohibited.

z) Special, watertight, unalterable and closed special collection for the collection of meat unfit for human consumption, in accordance with the provisions of Article 14.

CHAPTER V

Hygiene conditions regarding cutting rooms

Art. 9. º

The cutting rooms must include at least:

(a) A sufficiently large refrigeration chamber for the preservation of the meat.

b) A local for cutting and boning operations, as well as for packaging operations.

(c) Where appropriate, a local intended for the removal of viscera and ducks reared for the production of liver paste (foie-gras), dazed, deangraded and plucked in baiting authorised for that purpose.

(d) A local for the packing operations provided for in Chapter XIV and for the issue of meat.

e) A sufficiently-conditioned, key-locked local at the exclusive disposal of the Veterinary Service.

(f) Changing rooms, washbasins and showers, as well as air tankers, not being able to give the latter directly to the working premises; the washbasins must be provided with hot and cold water, cleaning devices and Hand disinfection, as well as single-use towels. Washbasins should be installed next to the evacuees. The taps may not be operated by hand.

g) Special, unalterable material, of a non-alterable material, fitted with a cover and a closure system which prevents unauthorised persons from being able to extract their contents, intended to store meat or waste of meat obtained from cutting and not intended for human consumption, or a closed premises intended to store such meat and waste, if its abundance makes it necessary or if it is not taken out and destroyed at the end of each day of job.

h) At the premises referred to in point (a) of this Article:

A soil of impermeable material, easy to clean and disinfect and imputtrescible, so as to allow easy water to leave.

Coated smooth walls, up to a height of at least two metres, of a coating or of a washable and clear paint and whose corners and corners are rounded.

i) In the premises provided for in points (b) and (c) of this Article:

A soil of impermeable material, easy to clean and disinfect and imputrescible, conditioned in such a way as to allow the easy way out of the water; the lighting of said water towards sinks provided with siphon and grills shall not be be outdoors.

covered smooth walls, up to the height used to store and, at least, up to a height of two metres, of a coating or of a washable and clear paint and whose corners and corners are rounded.

(j) A refrigeration device which, at the premises provided for in point (a) of this Article, allows the meat to be kept permanently at an internal temperature of not more than or equal to + 4 ° C.

k) A thermometer or thermograph in the cutting room.

(l) Facilities for the purpose of carrying out at any time and in an effective manner the inspection and veterinary inspection operations prescribed in this provision.

m) Facilities to provide sufficient ventilation at the premises where the meat is to be fished.

n) In the premises where the meat is produced, natural or artificial lighting that does not change the colours.

o) A facility that ensures the supply of drinking water, exclusively under pressure, in sufficient quantity. However, in exceptional circumstances and provided that the ducts installed for this purpose do not permit the use of water for other purposes, an installation providing non-potable water for the production of steam and the fight against water may be authorised. fires, as well as refrigeration of refrigeration machines.

Non-potable water ducts must be differentiated from those used for drinking water and must not pass through the premises of meat and meat storage.

p) A facility that supplies a sufficient amount of hot drinking water by pressure.

q) A sewage disposal device that meets hygiene requirements.

r) At the premises where the meat is to be fished, sufficient devices to allow the cleaning and disinfection of the hands and the work material, which must be as close as possible to the places of work. The taps must not be able to be operated by hand. These installations must be provided with hot and cold running water, cleaning and disinfection products, as well as single-use towels. For the cleaning of the instruments, the water must be at a temperature not less than + 82 ° C.

s) A team that responds to the requirements of hygiene for the handling of the meat and the placement of the containers used for the meat, so that neither the meat nor the containers have direct contact with the soil.

t) Suitable protection devices against undesirable animals, such as insects, rodents and the like.

u) Devices and working instruments, such as cutting tables, removable cutting trays, containers, conveyor belts and saws, of corrosion resistant materials, which do not can alter the meat, easy to clean and to disinfect. In particular, the use of wood is prohibited.

CHAPTER VI

Hygiene of staff, premises, material and useful in establishments

Art. 10.

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

(a) The staff, in particular, must wear clean, light-colored and easily washable work and headgear. The staff dedicated to the slaughter of animals, to the slaughter and handling of meat will be obliged to wash and disinfect the hands several times during the same working day, as well as in every resumption of work. People who have been in contact with sick animals or infected meats should, immediately, carefully wash their hands and arms with hot water then disinfect them. Smoking will be prohibited at work and storage premises.

(b) No animal shall be found in the establishments. As far as slaughterhouses are concerned, this prohibition shall not apply to animals used for transport, to poultry intended for slaughter, to rabbits, or to birds other than those intended for immediate slaughter, provided that: they do not shelter, slaughter, prepare or store at the same time as poultry and in the same premises.

The destruction of rodents, insects and any parasite should be systematically performed.

(c) The premises listed in Article 8 (a), (b), (c) and (d) of Chapter IV (slaughterhouses) and in points (b), (c) and (d) of Chapter V (cutting rooms) shall be cleaned and disinfected in accordance with the requirements laid down in Article 8 (1). needs and in any case at the end of the day's operations.

(d) The cages used for the delivery of the poultry must be constructed with materials resistant to corrosion, easy to clean and to disinfect. They must be cleaned and disinfected each time they are emptied of their contents.

e) The material and tools used for the slaughter, the meat and its storage must be maintained in good condition of preservation and cleanliness. They must be carefully cleaned and disinfected several times over the course of the same working day, as well as at the end of the day's operations and before being used again when they have been contaminated, especially by germs. of any disease.

(f) Containers intended to contain unhealthy and unsuitable poultry meat for human consumption, as well as offal, once used must be emptied, cleaned and disinfected each time they are removed.

2. The employer, the owner of the establishment or his representative is required to carry out regular checks on general hygiene with regard to the conditions relating to production in his establishment, including by means of microbiological checks. Nature, frequency, and methods of sampling and bacteriological examination shall be specified in an appropriate code of hygiene practice to be developed by the European Economic Community. These controls should be verified on the utensils, facilities and machines at all stages of production and, if necessary, on the products.

3. The employer, owner or his representative must be in a position, at the request of the Official Service, to bring to the attention of the official veterinarian or of the veterinary experts of the Commission, the nature, the periodicity and the outcome of the checks to this end, as well as, if necessary, the name of the control laboratory.

4. The official veterinarian shall carry out regular analyses of the results of the reference checks. It may, depending on these analyses, order to carry out complementary microbiological examinations at all stages of production or on products. The results of such analyses shall be the subject of a report, the conclusions or recommendations of which shall be brought to the attention of the employer, who shall endeavour to remedy the shortcomings identified, in order to improve hygiene.

5. The premises, useful, working material and equipment used in the slaughter, in the meat and in its storage shall not be used for such purposes.

6. Poultry meat, as well as the containers holding them, must not come into direct contact with the soil.

7. The feathers must be evacuated as the plucking is carried out.

8. The use of detergents, disinfectants and means of combating harmful animals shall not affect the health of the meat.

9. The use of drinking water for all uses shall be imposed.

However, without prejudice to the conditions laid down in Article 8 (u) (u) of Chapter IV and in point (o) of Chapter V, the use of non-potable water for the production of steam shall be authorised. fire control and refrigeration of the refrigeration machines, as well as for the evacuation of the pens.

10. It shall be prohibited to spread sawdust or any other similar material on the soil of the premises of meat and meat.

11. The cutting shall be carried out in such a way as to avoid any contamination in the meat. The bones and blood clots will be removed. The meat which comes from cutting and is not intended for human consumption shall be collected, as they are prepared, in the containers provided for in Article 9 (g) of Chapter V.

12. The slaughter and handling of fresh poultrymeat must be prohibited for persons who may be contaminated by them, in particular by pathogens.

13. Any person engaged in the fishing and handling of fresh poultrymeat must, by means of a medical certificate, prove that there is nothing to be opposed to the fish. Such a certificate shall be renewed each year, unless a regime other than the medical staff providing equivalent guarantees is recognised.

CHAPTER VII

ante-mortem health inspection

Art. 11.

1. Poultry intended for slaughter shall be subject to the ante-mortem inspection within 24 hours of their arrival at the slaughterhouse. This test must be done again, immediately, before slaughter, if twenty-four hours have elapsed since the "ante-mortem" inspection took place.

However, in the case of geese and ducks reared for the production of liver paste ("foie-gras") stunning, degreening and plucking into the bait, the "ante-mortem" inspection may take place during the last week of fattening.

2. 'ante-mortem' inspection may be limited to the search for damage caused by transport, provided that the poultry has been examined on the holding of origin in the course of the last twenty-four hours and has been deemed to have been sound. In addition, their identity must be demonstrated at the time of their arrival at the slaughterhouse.

Whenever the ante-mortem examination on the holding of origin and the slaughterhouse is not carried out by the same official veterinarian, the animals must be accompanied by a health certificate containing the intended indications in Annex I.

In the case of geese and ducks reared for the production of liver paste ("foie-gras") , dazed, deangraded and plucked in the bait, when the carcases to which the viscera have been removed arrive in the cutting room, which shall consist of an independent local for the removal of viscera, shall be accompanied by Certificate provided for in Royal Decree 1727/1987 of 23 December 1988 (Official State Gazette of 6 January 1988).

3. Ante-mortem inspection must be carried out under suitable lighting conditions.

4. The inspection must make it clear:

(a) If the birds suffer from a disease communicable to man or animals, or if they have symptoms or are in a general state that may be able to fear the occurrence of such disease.

(b) If they have symptoms of a disease or a disturbance in their general condition, which may cause the meat to be inadequate for human consumption.

5. Poultry attacked with avian plague, Newcastle disease, rabies, salmonellosis, cholera or ornitosis shall be declared unfit for human consumption.

6. The animals in which the following animals are to be slaughtered shall not be slaughtered for human consumption:

For the presence of sick poultry in the slaughterhouse, or

For health information concerning their origin, it has been established that they have had contact with birds affected by avian plague, Newcastle disease, rabies, salmonellosis, cholera or ornitosis, in such a way that the disease may have been transmitted.

7. The poultry referred to in numbers 4, 5 and 6 of this Article shall be slaughtered separately and in the last place.

CHAPTER VIII

Sacrifice hygiene

Art. 12.

1. The poultry introduced at the slaughter premises must be slaughtered immediately after stunning.

However, stunning may not be carried out when a religious rite is prohibited.

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

3. The plucking must be immediate and complete.

4. The removal of the viscera must be carried out without delay. The channel must be opened so that the cavities and all the viscera can be inspected. To this end, the liver, spleen and digestive tract must be removed from the canal so that it does not run and the anatomical connections of these viscera are maintained until the time of inspection.

However, as regards ocas and ducks reared and slaughtered for the production of liver paste ("foie-gras") The evisceration may be carried out within 24 hours, provided that the temperature of the carcases to which the viscera has not been removed is reduced in the shortest possible time, and maintained at a temperature which does not exceed any time + 4ºC, and that these channels are transported according to the hygiene rules.

5. After the inspection, the viscera that have been removed shall be immediately separated from the carcass and the parts unsuitable for human consumption shall be immediately removed.

The viscera or parts of viscera remaining on the canal, except for the kidneys, shall be immediately removed, if possible in full, under satisfactory hygiene conditions.

6. It shall be prohibited: Insured poultry meat and clean it with a cloth, as well as filling the carcases, unless it is with a consignment of edible offal corresponding to one of the poultry slaughtered in the establishment.

7. It is prohibited to proceed to the cutting of the carcase, to any removal or treatment of poultry meat, before the end of the inspection. The official veterinarian may indicate any other handling required by the inspection.

8. Meat and meat declared unfit for human consumption or excluded for human consumption, feathers and waste must be transported as soon as possible to the premises, facilities or containers provided for in points (g), (h) and (i) of the Article 8. ° and be manipulated in such a way as to reduce pollution to the greatest extent possible.

9. At the end of the inspection and removal of the viscera, fresh poultry meat must be washed and chilled immediately, in accordance with the hygiene rules.

10. Carcases intended to be subjected to an immersion cooling process, in accordance with the procedure laid down in paragraph 11, shall be subjected immediately after evisceration, to a thorough washing and to an immediate immersion. The spray shall be carried out by means of an installation which ensures the effective washing of the internal and external surfaces of the channels.

For channels whose mass:

-Do not exceed 2,5 kilograms, the amount of water used shall be at least 1,5 litres per channel.

-Between 2,5 kilograms and 5 kilograms, the amount of water used shall be at least 2,5 litres per channel.

-Be equal to or greater than 5 kilograms, the amount of water used must be at least 3.5 litres per channel.

11. The immersion cooling procedure shall be in response to the following provisions:

(a) Channels shall pass through one or more containers of water or ice and water, the contents of which shall be constantly renewed. In this respect only the system in which the channels are constantly pushed by mechanical means through a flow of water advancing against current will be supported.

(b) The temperature of the water or the containers, measured at the places of entry and exit of the carcases, shall not exceed + 16ºC and + 4ºC, respectively

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

(d) The minimum water flow rate for the consumption of the cooling process referred to in point (a) shall be:

-2.5 litres per channel of 2.5 kilograms or less.

-4 litres per channel, the mass of which is between 2,5 kilograms and 5 kilograms.

-6 litres per channel of 5 kilograms or more.

If there are several containers, the water of fresh water and the water drain used in each container must be regulated in such a way that they decrease in the sense of the movement of the channels, repairing the fresh water between the containers, so that the flow of water passing through the last container is not less than:

-1 litre per channel of 2.5 kilograms or less.

-1,5 litres per channel, the mass of which is between 2,5 kilograms and 5 kilograms.

-2 litres per channel with a mass equal to or greater than 5 kilograms.

The water used for the first filling of the containers shall not be considered for the calculation of these quantities.

e) Channels shall not be in the first part of the apparatus or in the first container for more than half an hour, or leave them in the rest of the apparatus, or in other containers, longer than is strictly necessary.

The necessary arrangements should be made to ensure that, in particular in the event of an interruption of work, the time of passage provided for in the first subparagraph is respected.

Each time the installation stops, the official veterinarian must ensure, before it is put back into operation, that the channels continue to comply with the requirements of this Royal Decree and are suitable for consumption. and, if not, to ensure that they are transported, as soon as possible, to the premises referred to in points (h) and (i) of Article

.

f) All appliances must be completely emptied, cleaned and disinfected whenever necessary at the end of the working period and at least once a day.

g) It shall be provided with contrasting control devices enabling adequate and permanent control of the measurement and recording of:

-Water consumption during the pre-immersion spray.

-The temperature of the water in the container or the containers in the following places: Input and output of the channels.

-Water consumption during immersion.

-The number of the channels corresponding to each group of the mass classification referred to in point (d) and point 10.

(h) The results of the various checks carried out on behalf of the producer must be kept in order to be submitted on request by the official veterinarian.

i) Until Community microbiological methods are adopted, the proper functioning of the refrigeration plant and its influence on the hygienic level shall be assessed according to recognised scientific microbiological methods by the Member States, by comparing the contamination of carcases in total and enterobacteriaceae, before and after immersion. Such a comparison shall be made when the first installation is launched and then periodically and, in any case, each time the installation undergoes changes. The operation of the various equipment must be regulated in such a way as to ensure satisfactory results in the field of hygiene.

CHAPTER IX

Post-mortem health inspection

Art. 13.

1. All parts of the animal shall be subject to inspection immediately after slaughter.

2. The "post-mortem" inspection shall be carried out under suitable lighting conditions.

3. 'post-mortem' inspection must include:

a) The visual examination of the slaughtered animal.

b) Whenever necessary, palpation and incision of the slaughtered animal.

c) The search for consistency, color, odor, and, eventually, flavor failures.

d) If accurate, lab tests.

CHAPTER X

Decision of the official veterinarian at post mortem inspection

Art. 14.

1. The meat of poultry whose "post-mortem" inspection reveals one of the following cases shall be declared unfit for human consumption:

a) Death due to causes beyond slaughter.

b) Important lesions and ecchymosis.

c) Olor, abnormal color and taste, as well as widespread dirt.

d) Putrefaction.

e) Consistency failures.

d) Cachexia.

g) Hydrohemia.

h) Ascitis.

i) Ictericia.

j) Infectious diseases (salmonellosis, ornitosis and the like).

k) Aspergillosis.

l) Toxoplasmosis.

m) Extended subcutaneous or muscular Parasitism.

n) Malign or multiple Tumors.

o) Leucosis.

p) Intoxication.

2. Parts of the slaughtered animal which present lesions or localised contamination which do not affect the wholesomeness of the rest of the meat shall be declared unfit for consumption.

3. The viscera listed below shall also be excluded for human consumption: Traphea, separate lungs of the carcase according to the provisions of Article 12 (5), oesophagus, buche, intestine and gallbladder, as well as the head separated from the channel, except the language.

CHAPTER XI

Rules concerning meats intended to be chopped

Art. 15.

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

2. The person responsible for the establishment or his representative shall be obliged to facilitate the operations of the Company's control, in particular to carry out any manipulation deemed useful and to make available to the control service the means necessary. In particular, it shall be willing, whenever requested, to indicate to the official veterinarian responsible for checking the origin of the meat which has entered the establishment.

3. Meat which has not been cut and obtained in accordance with this Regulation may be found only in approved cutting plants, provided that they are stored there in special places. They must be trod at different sites and at different times than meat satisfying these conditions. The official veterinarian shall have free access at all times to the cold stores and to all working premises to ensure that the above provisions are complied with.

4. The fresh meat intended to be cut must be placed, from the time of entry into the cutting room and up to the time of use, in the cold storage chamber provided for in Article 9 (a). interruption of storage at a temperature below or equal to + 4ºC.

By way of derogation from Article 12 (9), the meat may be transported directly from the slaughter site to the cutting plant.

In this case, the slaughter site and the cutting site must be close enough to each other and located in the same group of buildings, as the meat to be cut must be moved without a solution. the continuity of one to another local by the extension of the mechanical lanes that allow to maintain the same posture of the channel, from the local of slaughter to the cutting, which must be carried out without delay. As soon as the cutting and packaging provided for is carried out, the meat must be transported to the refrigeration chamber provided for in Article 9 (a

.

5. The meat must be taken to the premises referred to in Article 9 (b), as required. As soon as the cutting and packaging provided for is carried out, the meat must be transported to the cold storage chamber provided for in Article 9 (a

.

6. Except in the case of hot cutting, cutting may only be carried out when the meat has reached a temperature of not more than or equal to + 4ºC.

7. It is prohibited to clean fresh meat with a cloth.

CHAPTER XII

Sanitary control of chopped meats

Art. 16.

1. The cutting plants shall be subject to the control exercised by an official veterinarian.

2. The control of the official veterinarian shall cover the following tasks:

(a) Control of the entry record of the fresh meat and of the cut-off meat.

(b) Health inspection of fresh meat found in the cutting room.

c) Control of the state of cleanliness of the premises, facilities and instruments, as well as the hygiene of the staff.

(d) Execution of any sampling required to carry out laboratory tests which aim to detect, for example, the presence of harmful germs, additives or other unauthorised chemicals. The results of those tests shall be recorded in a register.

e) Any other control that it deems necessary for the observation of the provisions of this Regulation.

CHAPTER XIII

Storage

Art. 17.

Fresh poultry meat after the intended refrigeration must be kept at a temperature that does not exceed the + 4ºC at any time.

CHAPTER XIV

Packaging

Art. 18.

1. (a) Packaging (e.g. boxes, cartons) must satisfy the hygiene rules and in particular:

-They will not alter the organoleptic characters of the meat.

-Do not transmit harmful substances to the meat for human health.

-They will be strong enough to ensure effective protection of meat during transport and handling.

(b) Packaging may not be used for the second time to pack meat, unless they are corrosion resistant, easy to clean and if previously cleaned and disinfected.

2. Where fresh poultrymeat is placed in a packaging in direct contact with it (e.g. plastic sheets), this operation must be carried out in such a way as to satisfy the hygiene rules.

Such packaging must be transparent, colourless and, in addition, comply with the conditions set out in point (a) of this Article, and may not be used a second time to pack meat.

Parts of the poultry or the separate offal of the carcase shall always be surrounded by a protective envelope that satisfies those criteria and is securely closed.

CHAPTER XV

Transport

Art. 19.

1. Fresh poultrymeat must be transported in vehicles or machines designed or equipped in such a way as to ensure the temperature laid down in Article 17 of Chapter XIII, for the duration of the transport.

2. The means of transport of fresh poultrymeat shall not be used for the movement of live animals or any product which may alter or contaminate the meat unless, after unloading the above products, the meat is subject to the use of the means of transport of fresh meat. to clean, disinfection and, eventually, effective deodorization.

3. Fresh poultrymeat may not be transported together with materials which, during transport, may alter or transmit them, unless precautions are taken to avoid such eventualities.

4. It is prohibited to carry fresh meat in a vehicle or machinery which is not clean and disinfected.

5. The official veterinarian shall ensure, before dispatch, that the vehicles or transport machines, as well as the loading conditions, comply with the hygiene rules laid down in this Chapter.

CHAPTER XVI

Healthcare marking and documentation

Art. 20.

With regard to the health marking of carcases, offal and poultry meat products, as well as packaging, packaging and large packaging, this will be in accordance with Royal Decree 1755/1986 of 28 June ("Official Journal of the European Union"). State " of 29 August 1986).

For shipments from third countries, the health marking of carcases, offal and poultry meat products shall follow the rules laid down in Article 20 of Title V and Articles 65, 66, 67, 68, 69 of the Title X of Royal Decree 179/1985, of 6 February, approving the Technical-Health Regulations of Bird Matches, Salas de Despièce, Industrialization, Storage, Conservation, Distribution and Marketing of their Carnes.

Art. 21.

The certificate of veterinary inspection for consignments of fresh meat of birds sent to a Member State of the European Economic Community shall be as set out in Royal Decree 1755/1986 of 28 June 1986. ("Official State Gazette" of 29 August).

ANNEX

HEALTH CERTIFICATE

For birds transported from the holding to the slaughterhouse

Number *........ .

service:......................................... .
I.	Identification of animals:
	Species:
	Number of animals:
	Identification mark:
II.	Animal provenance:
	Address of the source exploitation:
III.	Animal destination:
	These animals are transported to the following slaughterhouse:
	.
	:
		The official veterinarian, undersigned, certifies that the animals listed above have been the subject of a "ante-mortem" inspection performed on the farm mentioned, the .... to the ..... hours and have been considered healthy
	Done in................................................... ............................ .
	(Official Veterinary Signature).
* Optional.