Consumption Regulations, 2004

L.N. 120 of 2004

VETERINARY SERVICES ACT, 2001

(ACT NO. XXIII OF 2001)

Fresh Meat (Bovine, Swine, Sheep, Goats and Domestic Solipeds) for Human

Consumption Regulations, 2004

IN exercise of the powers conferred by article 10 of the Veterinary Services Act, 2001,

the Minister for Rural Affairs and the Environment has made the following regulations:-

Title, scope and applicability

(1) The title to these regulations is the Fresh Meat (Bovine, Swine, Sheep,

Goats and Domestic Solipeds) for Human Consumption Regulations, 2004.

(2) The scope of these regulations is to implement the provisions found under

European Union Council Directive 64/433/EEC regarding health conditions for the

production and marketing of fresh meat.

(3) These regulations lay down health rules for the production and placing on the

market of fresh meat intended for human consumption from domestic animals of the

following species: bovine animals (including the species bubalus bubalis and bison

bison), swine, sheep and goats, and domestic solipeds.

(4) These regulations shall not apply to the cutting and storage of fresh meat

performed in retail shops or in premises adjacent to sale points, where the cutting and

storage are performed solely for the purpose of supplying the consumer directly on the

(5) These regulations shall apply without prejudice to specific community rules

on minced meat.

(6) These regulations shall not affect any restrictions imposed on the retail sale of

meat from solipeds originating from Malta.

Definitions

Chapter I

General conditions for the approval of establishments

Establishments must have at least -

1. In rooms where fresh meat is produced, worked on or stored and in areas and corridors through which

fresh meat is transported -

(a) waterproof flooring which is easy to clean and disinfect, rot-proof and laid in such a way as to

facilitate the draining of water: the water must be channelled towards drains fitted with gratings

and traps to prevent odours. However -

- in the case of rooms referred to in point 14 (d) and (f) of Chapter II, point 15 (a) of

Chapter III and point 16 (a) of Chapter IV, channelling of water towards drains fitted

with gratings and traps is not required and, in the case of premises referred to in point 16

(a), a device with which water may easily be removed is sufficient,

- in the case of rooms referred to in point 17 (a) of Chapter IV and in areas and corridors

through which fresh meat is transported, waterproof and rot-proof flooring is sufficient;

(b) smooth, durable, impermeable walls, with a light-coloured, washable coating up to a height of

at least two metres, and of at least three metres in slaughter-rooms; in chilling or refrigeration

rooms and in stores the walls must be coated at least to storage height. Wall to floor junctions

must be rounded or similarly finished except in the rooms referred to in point 17 (a) of Chapter iv.

However, the use of wooden walls in the rooms referred to in point 17 of Chapter IV does not

constitute grounds for withdrawing approval provided they were built before January 1983;

(c) doors in hardwearing, non-corrodible material and, if of wood, with a smooth and impermeable

covering on all surfaces;

(d) insulation materials which are rot-proof and odourless;

(e) adequate ventilation and good extraction of steam;.

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

(g) a clean and easily cleaned ceiling; failing that, a roof covering with an interior surface which

fulfils these conditions;

2. (a) As near as possible to the work stations, a sufficient number of facilities for cleaning and

disinfecting hands and for cleaning tools with hot water. Taps must not be hand-operable. For

washing hands, these facilities must have hot and cold running water or water premixed to a

suitable temperature, cleaning and disinfecting products and hygienic means of drying hands;

(b) facilities for disinfecting tools, with hot water supplied at not less than 82°C;

3. Appropriate arrangements for protection against pests such as insects and rodents;

4. (a) Instruments and working equipment such as cutting tables, tables with detachable cutting

surfaces, containers, conveyor belts and saws, made of corrosion-resistant material not liable to

taint meat and easy to clean and disinfect. Surfaces coming into, or capable of coming into,

contact with meat, including welds and joins, must be maintained smooth. The use of hygienically

packaged fresh meat;

(b) corrosion resistant fittings and equipment meeting hygiene requirements for - meat handling,

storing meat containers, in such a way that neither the meat nor the containers come into direct

contact with the floor or walls;

(c) facilities, including suitably laid out and equipped reception and marshalling areas, for the

hygienic handling and protection of meat during loading and unloading;

(d) special watertight non-corrodible containers, with lids and fasteners to prevent unauthorised

persons from removing things from them, for keeping meat not intended for human consumption,

or a lockable room for such meat if the quantities are large enough to necessitate this or if the meat

is not removed or destroyed at the end of each working day; where such meat is removed through

conduits, these must be so constructed and installed as to avoid any risk of contamination of the

fresh meat;.

(e) facilities for the hygienic storage of materials for wrapping and packaging where such

activities are carried out in the establishment;

5. Refrigeration equipment to keep the internal temperature of the meat at the levels required by these

regulations. This equipment must include a system for draining off water of condensation without any

possibility of contamination of the meat;

6. A pressurised supply of potable water within the meaning of Community rules only. However, a non-

potable water supply is authorised in exceptional cases for steam production, fire fighting and the cooling

of refrigeration equipment, provided that the pipes installed for this purpose preclude the use of this water

for other purposes and present no risk of contamination of fresh meat. Non-potable water pipes must be

clearly distinguished from those used for potable water;

7. An adequate supply of hot potable water within the meaning of Community rules;

8. Liquid and solid disposal systems which meet hygiene requirements;

9. An adequately equipped lockable room for the exclusive use of the veterinary service; or, in the case of

stores referred to in point 17 of Chapter IV, suitable facilities;

10. Facilities enabling the veterinary inspections provided for in this legal notice to be carried out

efficiently at any time;

11. An adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash

basins, showers and flush lavatories so equipped as to protect the clean parts of the building from

contamination.

Lavatories must not open directly onto the work rooms. Showers are unnecessary in cold stores receiving

and shipping hygienically wrapped fresh meat only. Wash basins must have hot and cold running water or

water premixed to a suitable temperature, materials for cleaning and disinfecting the hands and hygienic

means of drying hands. wash basins taps must not be hand-operable or arm-operable. There must be a

sufficient number of such wash basins near the lavatories;

12. A place and adequate facilities for cleaning and disinfecting means of transport for meat except in the

case of cold stores receiving and shipping hygienically packed fresh meat only. A separate such place and

adequate facilities for means of transport for livestock must be provided in the case of slaughterhouses.

However, these places and facilities are not compulsory if provisions exist requiring that means of transport

be cleaned and disinfected at officially authorised facilities;

13. A room or a secure place for the storage of detergents, disinfectants and similar substances.

Chapter II

Special conditions for the approval of slaughterhouses

14. In addition to the general requirements slaughterhouses must have at least -

(a) adequate lairage or, climate permitting, waiting pens for the animals; walls and floors must be

durable, impermeable and easy to clean and disinfect; these facilities must be equipped for

watering the animals, and for feeding them if necessary, and if appropriate a drainage system;

(b) slaughter premises large enough for work to be carried out satisfactorily. In slaughter premises

where both pigs and other animal species are slaughtered, a special place must be provided for

slaughtering pigs; however, such a special place is not essential if the slaughter of pigs and that of

other animals take place at different times; but in such cases scalding, depletion, scraping and

singeing must be carried out in special places which are clearly separated from the slaughter line

either by an open space of at least five metres or by a partition at least three metres high;

(c) separate rooms sufficiently large and exclusively reserved for -

- emptying and cleaning stomachs and intestines. Separate rooms will not, however, be

necessary if these operations involving stomachs are carried out by means of closed

circuit mechanical equipment having an appropriate system of ventilation and satisfying

the following requirements -

(i) the equipment must be installed and arranged in such a manner that

operations for separating intestines from the stomach and for the emptying and

cleaning of stomachs are carried out hygienically. It must be located in a special

place which is clearly separated from any exposed fresh meat by a partition

stretching from the floor to a height of at least three metres and surrounding the

area where these operations are carried out, if such operations are carried out in

the slaughterhouse. In addition, where swine are concerned, this provision shall

apply to the extent necessary to prevent contamination of fresh meat and offal

(ii) the design and operation of the machine must effectively prevent any

contamination of the fresh meat;

(iii) an air extractor must be installed and must function in such a fashion as to

eliminate odours and any risk of aerosol contamination;

(iv) the machine must be equipped with a device permitting closedcircuit

evacuation of the residual water and the content of stomachs to the drainage

system;

(v) the circuit followed by stomachs to and from the machine must be both

clearly separated and at a distance from the circuit followed by other fresh meat.

Immediately after they have been emptied and cleaned, the stomachs must be

removed in a hygienic manner;

(vi) stomachs must not be handled by staff who handle other fresh meat. Staff

handling stomachs must not have access to other fresh meat;

- dressing guts and tripe if this is carried out in the slaughterhouse. However, those

operations may be performed in the same room referred to in the first indent provided

that cross-contamination is avoided;

- preparing and cleaning offal other than that referred to in the preceding indents,

including a separate place for storing heads at a sufficient distance from other offal, if

these operations are carried out in the slaughterhouse and do not take place on the

slaughter-line;

- the storage of hides, horns, hooves and pigs' bristles, in the event of these not being

removed directly from a slaughterhouse on the day of slaughter, in closed, leakproof

containers pending their removal;.

(d) a separate place for packaging offal if this is done in the slaughterhouse;

(e) lockable premises or, climate permitting, suitably sited pens with separate drainage for sick or

suspect animals; lockable premises reserved for the slaughter of such animals, the storage of

detained meat and the storage of meat declared unfit for human consumption. Premises reserved

for the slaughter of these animals are not essential in an establishment not authorised by the

Veterinary Services for slaughter of these animals or where such slaughter is performed at the end

of normal slaughtering, provided that steps are taken to prevent contamination of meat declared fit

for human consumption. In this case the premises must be specially cleaned and disinfected under

official supervision before being used again for slaughtering of animals which are neither sick nor

suspect;

(f) sufficiently large chilling or refrigerating rooms equipped with corrosion resistant fittings

designed to prevent fresh meat coming into contact with the floor or the walls when it is being

moved or held;

(g) means of controlling access to and exit from the slaughterhouse;

(h) a clear separation between the soiled and clean working areas of the building so as to protect

the clean areas from contamination;

(i) equipment such that, after stunning, dressing can be carried out as far as possible on the

suspended animal; under no circumstances may the suspended animal come into contact with the

floor during dressing;

(j) an overhead system of rails for the further handling of meat

(k) if dung is stored in the slaughterhouse precincts, a special section for such dung;

(l) a room suitable equipped for carrying out an examination for trichinella where such test is

carried out in the establishment.

Chapter III

Special conditions for the approval of cutting plants

For the purposes of these regulations -

(a) “carcass” means the whole body of a slaughtered animal after bleeding,

evisceration and removal of the limbs at the carpus and tarsus, removal of the

head, tail and the udder, and in addition, in the case of bovine animals, sheep,

goats and solipeds, after flaying. However, in the case of pigs, removal of the

B

limbs at the carpus and tarsus and removal of the head may be waived where the

meat is intended for treatment in accordance with European Union Council

Directive 77/99/EEC;

(b) “country of destination” means the Member State to which fresh meat is sent

from Malta or another Member State;

(c) “establishment” means an approved slaughterhouse, an approved cutting plant,

an approved cold store or a unit grouping together several such establishments;

(d) “exporting country” means the Member State from which fresh meat is sent;

(e) “fresh meat” means meat, including meat vacuum-wrapped or wrapped in a

controlled atmosphere, which has not undergone any treatment other than cold

treatment to ensure preservation;

(f) “means of transport” means the freight-carrying parts of motor vehicles, rail

vehicles and aircraft and the holds of ships or containers for transport by land, sea

or air;

(g) “meat” means all parts of domestic bovine animals (including the species

bubalus bubalis and bison bison), swine, sheep, goats and solipeds which are

suitable for human consumption;

(h) “mechanically recovered meat” means meat obtained by mechanical means

from flesh-bearing bones apart from the bones of the head, the extremities of the

limbs below the carpal and tarsal joints and, in the case of swine, the coccygeal

vertebrae, and intended for establishments approved in accordance with article 6

of European Union Council Directive 77/99/EEC;

(i) “offal’ means fresh meat other than that of the carcass as defined in (d), even if

it remains naturally connected to the carcass;.

(j) “official veterinarian” means the veterinarian designated by the Veterinary

Services of Malta or the competent central authority of a Member State;

(k) “packaging” means the placing of wrapped fresh meat in a second container

and the latter container itself;

(l) "repackaging centre" means a workshop or depot where wrapped meet

intended for placing on the market is reassembled and, or repackaged.

(m) “special emergency slaughtering” means: any slaughtering ordered by a

veterinary surgeon following an accident or serious physiological and functional

problems. Special emergency slaughtering may take place outside the

slaughterhouse where the veterinary surgeon considers that transport of the animal

would be impossible or would subject the animal to unnecessary suffering;

(n) “trading partner” for the purposes of article 2 of the Veterinary Services Act

shall mean –

(i)

Member States of the European Community;

(ii)

Third Countries to the European Community.

(o) “viscera” means offal from the thoracic, abdominal and pelvic cavities,

including the trachea and oesophagus;

(p) “wrapping” means the protection of fresh meat by the use of an initial

wrapping or initial container in direct contact with the fresh meat concerned and

the initial wrapper or initial container itself.

What can be placed on the market of the territory of Malta

Professional qualifications of auxiliaries

1. Only candidates who prove that they have followed a theoretical course, including laboratory

demonstrations, authorised by the competent authorities of the Member States on the subjects referred to in

point 3 (a) of this Schedule for at least 400 hours and have had practical training under the supervision of

an official veterinarian for a period of at least 200 hours shall be eligible for the test referred to in the fourth

paragraph of regulation 9 of these regulations. The practical training shall take place in slaughterhouses,

cutting plants, cold stores and inspection posts for fresh meat.

2. However, auxiliaries fulfilling the requirements of Annex II to European Union Council Directive

71/118/EEC may follow a training course in which the theoretical part is reduced to 200 hours.

3. The test referred to in the fourth paragraph of regulation 9 of these regulations shall consist of a

theoretical part and a practical part and shall cover the following subjects -

(a) theoretical part -

- basic knowledge of anatomy and physiology of slaughtered animals,

- basic knowledge of pathology of slaughtered animals,

- basic knowledge of pathological anatomy of slaughtered animals,

- basic knowledge of hygiene and in particular industrial hygiene, slaughter, cutting and

storage hygiene and hygiene of work,

- knowledge of methods and procedure for the slaughter, inspection, preparation,

wrapping, packaging and transport of fresh meat,

- knowledge of the laws, regulations and administrative provisions relating to the

carrying out of their work, sampling procedures;

(b) practical part -

- inspection and assessment of slaughtered animals,.

- determination of animal species through examination of typical parts of the animal,

- determination of a number of parts of slaughtered animals in which changes have

occurred, and comments thereon,

- post-mortem inspection in a slaughterhouse,

- hygiene control,

- sampling.

(1) Only the following are authorised to be placed on the market in the territory

(i) carcasses, half carcasses or half carcasses cut into no more than three

wholesale cuts, and quarters which -

(a) have been obtained in a slaughterhouse meeting the conditions laid

down in Chapters I and II of Schedule I and approved and supervised in

accordance with regulation 10;

(b) come from a slaughtered animal inspected ante mortem by an official

veterinarian in accordance with Chapter VI of Schedule I and passed fit, as

a result of such inspection, for slaughter for the purposes of these

regulations;

(c) have been treated under satisfactory hygiene conditions in accordance

with Chapters V and VII of Schedule I;

(d) have been inspected post mortem by an official veterinarian in

accordance with Chapter VIII of Schedule I and do not show any change

except for traumatic lesions which occurred shortly before slaughter or

localised malformations or changes, provided that it is established, if

necessary by appropriate laboratory tests, that these lesions, malformations

or changes do not render the carcass and offal unfit for human

consumption or dangerous to human health;

(e) bear a health mark in accordance with Chapter XI of Schedule I;

(f) are accompanied during transportation by -

(I) an accompanying commercial document which must -

- be drawn up by the dispatching establishment,

- in addition to the particulars provided for in point 50 of

Chapter XI of Schedule I, bear the veterinary approval

number of the approved establishment and in the case of

frozen meat, the month and year of freezing in clear,

- for meat intended for Finland and Sweden, bear one of the

indications provided for in the third indent of Part IV of

Schedule IV,

- be kept by the consignee so that it can be produced at the

request of the competent authority. Computer data must be

printed at the request of the aforesaid authority;

(II) a health certificate in accordance with Chapter XI of Schedule

I, in the case of meat from a slaughterhouse situated in a restricted

region or area or meat to be sent to another Member State, after

transit through a third country in a sealed lorry.

Detailed rules for applying (I), and in particular those concerning the allocation of

code numbers and the compilation of one or more lists identifying the official

veterinarians, shall be adopted in accordance with European Community rules and

the procedure laid down in article 10 (1) of the Veterinary Services Act;

At the request of the Veterinary Services in Malta or the competent authority in

the Member State of destination, a health attestation must be supplied where meat

is intended for export to a third country after processing. The costs incurred in

such attestation shall be borne by operators;

(g) are stored in accordance with Chapter XIV of Schedule I after post-

mortem inspection under satisfactory hygiene conditions in establishments

approved in accordance with regulation 10 and supervised in accordance

with Chapter X of Schedule I;

(h) are transported under satisfactory hygiene conditions in accordance

with Chapter XV of Schedule I;

(ii) Cuts or pieces smaller than those referred to in regulation 3 (1)(i), or boned

meat whether or not wrapped which -

(a) are boned or cut or wrapped in a cutting plant meeting the conditions

laid down in Chapters I and III of Schedule I and approved and supervised

in accordance with regulation 10;

(b) are boned or cut or wrapped and obtained in accordance with Chapter

IX of Annex I and come from –

- fresh meat which complies with the requirements set out in sub-

regulation (1) (i), except those referred to in subparagraph (h), and

which is transported in accordance with Chapter XV of Schedule I,

or

- fresh meat imported from third countries in accordance with

requirements of European Union Council Directive 97/78/EC;

(c) have been stored under conditions which comply with Chapter XIV of

Schedule I in establishments approved in accordance with regulation 10

and supervised in accordance with Chapter X of Schedule I;

(d) have been checked by an official veterinarian in accordance with

Chapter X of Schedule I;

(e) meet the wrapping and packaging requirements laid down in Chapter

XII of Schedule I;

(f) meet the requirements of regulation 3 (1)(i) (c), (e), (f) and (h);

(iii) Offal which comes from an approved slaughterhouse or an approved cutting

plant. Uncut offal must comply with the requirements of regulation 3(1) (i) and

(ii). Offal must comply with the requirements of section (ii).

(iv) Fresh meat stored in accordance with this legal notice in a cold store

approved by the Veterinary Services of Malta or by the competent veterinary

authority of a Member State and has not thereafter undergone any handling,

except in connection with storage, which -

(a) meets the requirements of regulation 3(1)(i) (c), (e), (g) and (h) and (ii)

and (iii) or is fresh meat imported from third countries in accordance with

the requirements of European Union Council Directive 97/78/EC;

(b) is accompanied during transportation to the place of destination by the

accompanying commercial document or the certificate referred to in

paragraph (i) (f). In this case the veterinary approval number of the cold

store must be given on the accompanying commercial document.

Where meat is to be accompanied by a certificate, the latter shall be

completed by the official veterinarian on the basis of the health certificates

attached to the consignment of fresh meat when they were put into storage

and shall, in the case of importation, state the origin of the fresh meat;

(v) Fresh meat produced in accordance with these regulations, stored in a cold

store of a third country approved in accordance with European Union Council

Directive 72/462/EEC under customs control and has not thereafter undergone

any handling, except in connection with storage, which -

(a) meets the requirements of section (i), (ii), and (iii);

(b) meets the specific guarantees concerning checking and certification of

compliance with storage and transport requirements;.

(c) is accompanied by a certificate which corresponds to a model to be

drawn up under European Community rules and the procedure laid down

in article 12 (2)(c) of the Veterinary Services Act.

The specific guarantees concerning checking, certification of compliance

with storage and transport requirements and the issuing of the certificate

shall be adopted in accordance with European Community rules and the

procedure laid down in article 12 (1) of the Veterinary Services Act.

(vi) Re-packaging fresh meat intended to be repackaged in an establishment other

than that in which it was first wrapped, which -

(a) must meat the requirements of sub-paragraphs (i), (ii), (iii) and (iv);

(b) must be removed from its packaging and repackaged in a repackaging

centre which satisfies the requirements of Chapter I of Schedule I and is

approved and supervised in accordance with regulation 10.

(2) However, without prejudice to European Community animal health

requirements, sub-regulation (1) shall not apply to -

(a) fresh meat intended for uses other than human consumption;

(b) fresh meat intended for exhibition, special studies or analysis, provided that

official control makes it possible to ensure that the meat is not used for human

consumption and that, when the exhibition is over or when the special studies or

the analysis have been carried out, the meat, with the exception of that used for

the purposes of analysis, is destroyed;

(c) fresh meat intended exclusively as supplies for international organisations.

Derogation

SPECIMEN HEALTH CERTIFICATE for fresh meat ( 1 ) referred to in Article 3 (A) (1) (f) (iii) of

European Union Council Directive 64/433/EEC

No ( 2 ): .........................................................

Place of loading: ...............................

Ministry: .......................

Department: .................

Reference ( 2 ): ..............

Identification of meat

Meat of: ..............

(animal species)

Nature of cuts: .....

Nature of packaging: ...............................................................................

Number of cuts or packages: ....................................................................

Month(s) and years(s) when frozen: ..........................................................

Net weight: .........

Origin of meat

Address(es) and veterinary approval number of the approved slaughterhouse(s)

........................................ ............................ …………………………………..

Address (es) and veterinary approval number (s) of the approved cutting plant (s)

Address (es) and veterinary approval number (s) of the approved cold store (s)

Destination of meat The meat will be sent from

(place of loading)

to ........................ ........................ ........................

(country and place of destination) by the following means of transport ( 3 )

Name and address of consignor: .......................................................................................................

Name and address of consignee: .......................................................................................................

Health attestation I, the undersigned official veterinarian, certify that the meat described above

was obtained under the conditions governing production and control laid down in European Union

Council Directive 64/433/EEC –

in a slaughterhouse situated in a restricted region or area ( 4 ),

-

and is intended for a Member State after transit through a third country ( 4 ).

-

is intended for Finland or Sweden( 4 )

-

(i) the test referred to in regulation 5 (3) (a) has been carried out ( 4 )

(ii) the meat is intended for processing

(iii) the meat comes from an establishment which is subject to a programme as referred to in

regulation 5 (3)

(c) Done at .......................................................................... on ........................................................................

(name and signature of the official veterinarian)

( 1 ) Fresh meat: in accordance with the Directive referred to in IV of this certificate, this means all parts fit

for human consumption from domestic bovine animals, swine, sheep and goats and solipeds which have not

undergone any preserving process: however, chilled and frozen meat shall be considered to be fresh meat.

( 2 ) Optional.

( 3 ) In the case of rail trucks and lorries, State the registration number, in the case of aircraft the flight

number, and in the case of boats the name and, where necessary, the number of the container

( 4 ) Delete where not applicable.

(1) The Maltese Veterinary Services may, by way of derogation from

regulation 3, allow meat from slaughterhouses which do not satisfy the requirements of

Chapters I and II of Schedule I to be placed on the market for marketing in the territory of

Malta, provided the following conditions are met -

(a) the slaughterhouses in question must -

(i) handle not more than 20 livestock units per week with a maximum of

1,000 livestock units per year;

(ii) satisfy the requirements of Schedule I, Chapters V and VII, point 66

first, second and fourth paragraphs and point 67 of Chapter XIV and point

69 of Chapter XV, with the exception of the requirements relating to

imported fresh meat, and points 71, 72 and 73;

(iii) fulfil the requirements of Schedule II;

(iv) notify the Veterinary Services in advance of the time of slaughter and

the number and the origin of the animals to allow it to carry out the ante

mortem inspection in accordance with Chapter VI of Schedule I, either on

the farm or at the slaughterhouse.

(b) the operator of the slaughterhouse, the owner or his agent must keep a register

of -

(i)

animals entering the establishment and slaughter products leaving

it,

(ii)

the checks carried out,

(iii)

the results of those checks.

This information shall be communicated to the competent authority at its request;

(c) the official veterinarian or an auxiliary must carry out the post-mortem

inspection of the meat in accordance with Schedule I, Chapter VIII, in compliance

with the requirements of Schedule I, Chapter VII, point 32. Where the meat has

lesions or appears to have deteriorated, the post-mortem inspection must be

carried out by the official veterinarian. The official veterinarian or the auxiliary

under his responsibility must regularly monitor compliance with the hygiene rules

laid down in Chapters V and VII of Schedule I.

When applying this regulation, it shall use the following conversion rates, game

animals being treated for this purposes of applying the conversion rates in the

same way as the respective species -

(i) beef and veal

- adult bovine animals within the meaning of rules on the market

organisation in beef and veal and solipeds: 1 livestock unit;

- other bovines: 0,50 livestock unit.

(ii) pigmeat

- pigs with a live weight of over 100 kg: 0,20 livestock unit;

- other pigs: 0,15 livestock unit.

(iii) other meat

- sheep and goats: 0,10 livestock unit;

- lambs, kids and piglets of less than 15 kg live weight: 0,05

livestock unit.

(2) Within the limit of 1,000 livestock units referred to in sub-regulation (1) (a)

(i), it may be derogated from the weekly limit laid down therein to take account of the

need to slaughter lambs and kids in the period leading up to religious festivals, provided

that the official veterinarian is present at the time of slaughter, that the hygiene

requirements are complied with and that the meat has not been frozen before being placed

on the market.

(3) The maximum amounts provided for in sub-regulation (1) (a) (i) may be

applied to individual operators slaughtering on their own account at quite separate times

in the week in an establishment which satisfies the following requirements -

(a) the owner of the establishment or any other person using this

establishment has received specific training, recognised by the Veterinary

Services, in production hygiene;

(b) the animals to be slaughtered are the property of the owner of the

establishment, or of a self-employed butcher or have been purchased by

them to meet the requirements referred to in point (d);

(c) the meat is produced in premises which meet the requirements of

Schedule II;

(d) production must be confined to supplying establishments belonging to

the butchers referred to in (b) and to sale on the spot to the consumer or to

local bodies.

Where several individual slaughter quantities are added up, the maximum

amounts provided for in sub-regulation (1) (a) (i) may be raised to 30

livestock units per week and 1,500 livestock units per year for the

slaughterhouse meeting the conditions set out in the first subparagraph.

When Malta availing itself of this possibility, the Veterinary Services shall

publish the list of establishments benefiting from these provisions.

(4) Derogation may be granted by the Veterinary Services in accordance with

Schedule II in the case of cutting plants which are not situated in an approved

establishment and which produce not more than five tonnes of boned meat per week or

the equivalent of bone-in meat. The provisions of Schedule I, Chapter V, Chapter VII,

point 38, Chapter IX with the exception of the requirement for the temperature of the

cutting room laid down in the second sentence of point 46 (c) and point 48 of Chapter X

shall apply to cutting and storage operations in the establishments referred to in the first

subparagraph.

(5) Meat that comes from the establishments referred to in this regulation and that

has been judged fit for human consumption, bearing in mind the hygiene and health

requirements laid down by these regulations, must be marked with a national stamp

which cannot be confused with the stamp provided for in Schedule I, Chapter XI, point

50 and may in particular not be oval. However, this stamp shall not be necessary for cuts

which have not been packaged.

(6) It may be also allowed derogation from the minimum requirements of Chapter

I of Schedule I for low-capacity cold stores in which only packaged meat and other

foodstuffs are stored.

(7) Slaughterhouses benefiting from the derogation provided for in this regulation

may be subject to veterinary inspections from the European Commission for approved

establishments.

Declaration by official veterinarian for meat which is unfit for human consumption

SPECIMEN HEALTH CERTIFICATE

For fresh meat intended for consignment to a Member State( 1 )

No ( 2 ):................................................

Exporting country: .........

Ministry: ........................

Department: ..................

Reference: ....................

(optional)

I. Identification of meat

Meat of: ...............

(animal species)

Nature of cuts: .....

Nature of packaging: ...........................................................................................................................

Number of cuts or packages: ...............................................................................................................

Month(s) and years (s) when frozen: .....................................................................................................

Net weight: ..........

II. Origin of meat Address (es) and veterinary approval number (s) of the approved slaughterhouse (s)

Address (es) and veterinary approval number (s) of the approved cutting plant (s): ................................

Address (es) and veterinary approval number (s) of the approved cold store (s): ....................................

III. Destination of meat The meat will be sent from

(place of loading) to .......................

(country and place of destination) by the following means of transport ( 3 )

Name and address of consignor: ...................................................................................................

Name and address of consignee: ........................................................................................................

IV. Health attestation

I, the undersigned official veterinarian, certify that the meat described above was obtained under the

conditions governing production and control laid down in European Union Council Directive 64/433/EEC

on health problems affecting intra-Community trade in fresh meat and that it is, therefore, considered as

such to be fit for human consumption.

Done at ........................................................................., on .............................................................

(signature of the official veterinarian)

( 1 ) Fresh meat: in accordance with the Directive referred to in IV of this certificate, this means all parts fit

for human consumption from domestic bovine animals, swine, sheep and goats and solipeds which have not

undergone any preserving process: however, chilled and frozen meat shall be considered to be fresh meat.

( 2 ) Optional.

( 3 ) In the case of rail trucks and lorries, State the registration number, in the case of aircraft the flight

number, and in the case of boats the name and, where necessary, the number of the container

(1) The official veterinarian must declare unfit for human consumption -

(a) meat for animals -

(i) in which, without prejudice to the diseases specified in Annex C to

European Union Council Directive 91/425/EEC, one of the following

diseases has been diagnosed -

- generalised actinobacillosis or actinomycosis,

- blackleg,

- generalised tuberculosis,

- generalised lymphadenitis,

- glanders,

- rabies,

- tetanus,

- acute salmonellosis,

- acute brucellosis,

- swine erysipelas,

- botulism,

- septicaemia, pyaemia, toxaemia or viraemia;

(ii) Showing acute lesions of bronchopneumonia, pleurisy, peritonitis,

metritis, mastitis, arthritis, pericarditis, enteritis or meningo

encephalomyelitis confirmed by a detailed inspection, possibly

supplemented by a bacteriological examination and a search for residues

of substances with a pharmacological effect.

However, where the results of these special examinations are favourable,

the carcasses shall be declared fit for human consumption after the parts

unfit for consumption have been removed;

(iii) affected by the following parasitic diseases: generalised

macroscopically visible sarcocystosis, generalized cysticercosis,

trichinosis;

(iv) dead, stillborn or unborn;

(v) slaughtered too young, and the meat of which is oedematous;

(vi) showing signs of emaciation or advanced anaemia;

(vii) showing multiple tumours, abscesses or serious injuries in different

areas of the carcass or in different viscera;

(b) meat from animals -

(i) which have produced a positive or inconclusive reaction to tuberculin

and in which an examination carried out in accordance with point 41 (G)

of Chapter VIII of Schedule I has revealed only localised tuberculous

lesions in a number of organs or a number of areas of the carcass.

However, where a tuberculous lesion has been found in the lymph nodes

of the same organ or part of the carcass only the affected organ or part of

the carcass and the associated lymph nodes shall be declared unfit for

human consumption;

(ii) which have reacted positively or inconclusively to brucellosis

confirmed by lesions indicating acute infection.

Even if no such lesion has been found the udder, genital tract and blood

must nevertheless be declared unfit for human consumption;

(c)

- the parts of carcasses showing signs of major serious or haemorrhagic

infiltrations, localised abscesses or localised contamination,

- offal and viscera with pathological lesions of infectious, parasitic or

traumatic origin;

(d) meat which -

- is feverish,

- shows serious anomalies as regards colour, smell, consistency or taste;

(e) where the official veterinarian is satisfied that a carcass or offal is affected

with caseous lymphadenitis or any other suppurative condition and that the said

condition is not generalised or associated with emaciation -

(i) any organ and its associated lymph node, if the aforesaid condition

exists on the surface or in the substance of that organ or lymph node;

(ii) in any case to which (i) does not apply, the lesion and such of the

surrounding parts as he may think appropriate having regard to the age and

degree of activity of the lesion, on the understanding that an old firmly

encapsulated lesion may be regarded as inactive;

(f) meat resulting from trimming of the sticking point;.

(g) where the official veterinarian is satisfied that the whole or any part of a

carcass or any offal is affected by any disease or condition other than those

referred to in the preceding points, the whole carcass and the offal or such lesser

part thereof as he may think appropriate;

(h) carcasses the offal from which has not undergone post mortem inspection;

(i) the blood of an animal the meat of which has been declared unfit for human

consumption in accordance with the preceding points and blood contaminated by

stomach contents or any other substance;

(j) meat from animals to which have been administered –

(i) substances prohibited under European Union Council Directive

96/22/EC;

(ii) products likely to render meat dangerous or harmful to human health;

(iii) tenderizers;

(k) meat containing residues of unauthorised substances according to the

European Union Council Directive 96/22/EC and residues of medicinal products,

antibiotics, pesticides or of other substances which are harmful or likely to make

the consumption of fresh meat dangerous or harmful to human health, if such

residues exceed the permitted level laid down by the European Community

relevant rules;

(l) meat contaminated or tainted to an extent to be decided on by the European

Community requirements set up after obtaining the opinion of the relevant

scientific committee ;

(m) the liver and kidneys of animals more than two years old from regions in

which plans implemented in accordance with European Union Council Directive

96/23/EC have revealed the generalised presence of heavy metals in the

environment;

(n) meat which, without prejudice to possible European Community regulations

applicable in the field of ionisation, has been treated with ionising or ultraviolet

radiation;.

(o) meat which gives off a pronounced sexual odour.

(2) Additions or amendments to sub-regulation (1) may be adopted, in particular

for tuberculosis, brucellosis and salmonella, in accordance with European Community

requirements set up after obtaining the opinion of the relevant scientific committee.

(3) In respect of salmonella and pending the adoption of the European

Community provisions provided for in sub-regulation (2), the following rules shall apply

for meat intended for Finland and Sweden -

a) the consignments of meat have been subjected to a microbiological test by

sampling in the establishment of origin according to rules laid down in the

Schedule VI;

b) the test provided for in (a) shall not be carried out for consignments of meat

intended for an establishment for the purposes of pasteurisation, sterilisation or

for treatment having an equivalent effect;

c) the test provided for in (a) shall not be carried out for meat originating in an

establishment which is subject to a programme recognised as equivalent to that

implemented in Finland and Sweden.

Compulsory measures for the territory of Malta

SECTION A

SAMPLING METHOD

1. Carcasses, half-carcasses and quarters obtained from the slaughterhouse of origin ('swab technique')

Samples using the surface swabbing method are taken at sites likely to be contaminated. Surface swabbing

includes opening sides of the carcasses and cut surfaces. In addition beef carcasses are swabbed in at least

three areas (leg, flank and neck), pork carcasses however are swabbed in at least two areas (leg and

brisket).

To avoid cross-contamination, samples are taken without handling the meat and by using sterile swabs and

templates.

The sampling areas (20 cm × 20 cm) described in the first paragraph are swabbed with two sterile cotton

swabs. The first swab is moistened with sterile peptone water and is rubbed firmly several times across the

sampling area.

The same sampling area is rubbed with the second swab used dry. Subsequently swabs are put into 100 ml

of buffered peptone water.

Each sample is duly marked and identified.

2. Quarter cuts obtained from an establishment other than the slaughterhouse of origin of the carcass, cuts

and smaller pieces ('destructive method')

Pieces of tissue are obtained by punching a sterile cork borer into the meat surface or cutting a slice of

tissue of approximately 25 cm with sterile instruments. The samples are aseptically transferred into a

sample container or plastic dilution bag and then homogenised (peristaltic stomacher or rotary blender

(homogeniser)). Samples of frozen meat remain frozen during transport to the laboratory. Samples from

chilled meat are not frozen but kept refrigerated. Separate samples of the same consignment may be pooled.

Each sample is duly marked and identified.

SECTION B

NUMBER OF SAMPLES TO BE TAKEN

1. Carcasses, half-carcasses, half-carcasses cut into a maximum of three pieces and quarters referred to

under A (1)

The number of carcasses or half-carcasses (units) in a consignment of which separate random samples are

to be taken is a follows –

Consignment (number of units)

Number of units to be sampled

1-24

Number equal to the number of units with a

maximum of 20

25-29

30-39

40-49

50-59

60-89

90-199

200-499

500 an more

2. Quarters, cuts and smaller pieces as referred to under A (2)

The number of packing units in the consignment of which separate random samples are to be taken is as

follows –

Consignment (number of packing units)

Number of packing units to be sampled

1-24

Number equal to the number of packing units with a

maximum of 20

25-29

30-39

40-49

50-59

60-89

90-199

200-499

500 and more

Depending on the weight of the packing units, the number of packing units to be sampled can be reduced

using the following multiplication factors

Weight of packing units

> 20 kg

10-20 kg

< 10 kg

Multiplication factors

x 1

x 3/4

x 1/2

SECTION C

MICROBIOLOGICAL METHOD FOR THE EXAMINATION OF THE SAMPLES

Microbiological testing of the samples for salmonella should be carried out to the standard of the European

Commission for Standardisation ISO 6579: 1993 or revised editions, or by the method described by the

Nordic Committee on Food Analysis (NMKL method No 71, fourth edition, 1991) or revised editions.

However, methods offering equivalent guarantees may be authorised in accordance with the procedure laid

down in Article 16 of European Union Council Directive 64/433/EEC.

Where the results of analysis are contested between Member States, the standard of the European

Commission for Standardisation ISO 6579: 1993 or revised editions should be regarded as the reference

method.

(1) On the territory of Malta, it is compulsory that -

(a) without prejudice to the cases provided for in regulation 5 (1) (a) (iii) and

regulation 5 (2), fresh pig meat or horse meat referred to in regulation 3, if not

tested for trichinosis in accordance with Annex I to European Union Council

Directive 77/96/EEC, undergoes cold treatment in accordance with Annex IV to

that Council Directive;

(b) meat from –

(i) male pigs used for breeding;

(ii) cryptorchid and hermaphrodite pigs;

(iii) without prejudice to the cases provided for in regulation 5 (1) (o)

uncastrated male pigs with a carcass weight in excess of 80 kilograms,

except where the establishment is able to guarantee by means of a method

recognised by the Veterinary Services, that carcasses giving off a

pronounced boar taint may be detected, bears the special mark provided

for by Schedule VII and undergoes one of the treatments provided for in

European Union Council Directive 77/99/EEC.

(c) mechanically recovered meat undergoes heat treatment in accordance with

European Union Council Directive 77/99/EEC.

(d) after removal of parts unfit for consumption, fresh meat and offal from

animals with nongeneralised infestation by cysticercus bovis or cysticercus

cellulosae undergo cold treatment using a method recognised in accordance with

the procedure laid down in article 10 of the Veterinary Services Act;

(e) animals having undergone special emergency slaughtering may only be

authorised for human consumption on the local market and only if the following

conditions have been fulfilled -

- the holding of origin is not subject to health policy restrictions,

- prior to slaughtering the animal has been subjected to an ante-mortem

inspection by a veterinarian in accordance with regulation 3 (1) (i) (b),

- the animal has been slaughtered after stunning, bled and possibly

eviscerated on the spot; the veterinarian may waive stunning and authorise

shooting in special cases,

- the slaughtered and bled animal is transported as quickly as possible after

slaughter under satisfactory hygiene conditions to a slaughterhouse

approved in accordance with these regulations. Where the slaughtered

animal cannot be brought within the hour to such a slaughterhouse, it must

be transported in a container or means of transport in which the ambient

temperature is maintained at between 0° and 4° C. Evisceration, unless it

has been effected at the time of slaughtering, must be carried out within a

maximum of three hours after slaughtering; if evisceration is carried out

on the spot, the viscera must be sent with the carcass to the

slaughterhouse,

- during transportation to the slaughterhouse the slaughtered animal is

accompanied by a certificate issued by the veterinary surgeon who has

ordered slaughtering attesting to the favourable outcome of the ante-

mortem inspection, the time of slaughter and the nature of any treatment

administered to the animal and, if appropriate, the result of the inspection

of the viscera; this certificate must correspond to a model to be drawn up

in accordance with the procedure laid down in article 10 of the Veterinary

Services Act,

- the carcass of the slaughtered animal is, until such time as the post

mortem inspection carried out in accordance with regulation 3 (1) (i) (d)

supplemented where applicable by a bacteriological examination has

identified it as wholly or partly fit for human consumption, so handled that

it does not come into contact with carcasses of meat and offal intended for

human consumption;

(f) meat from an area subject to animal health restrictions is subject to specific

rules to be determined on a case-by-case basis in accordance European

Commission decision on a case-by-case basis;

(g) the treatment provided for in the preceding points is carried out in the

establishment of origin or in any other establishment designated by the official

veterinarian;

(h) meat must be marked with a national stamp which cannot be confused with the

stamp described in Schedule I Chapter XI point 50 and in particular is not oval

derogation.

Further compulsory rules for the territory of Malta

The special mark must be the oval mark, as defined in point 49 in Chapter X of Schedule I to these

regulations, covered by two parallel straight lines, with a distance of 1 cm at least, crossing the oval stamp

along the main diameter and the information thereon remaining legible, and the two parallel lines being as

evident as the external edge of the mark.

Mitbug] fl-Istamperija tal-Gvern - Printed at the Government Printing Press

(1) On the territory of Malta, it is compulsory that -

(a) meat declared unfit for human consumption can be clearly distinguished from

meat declared fit for human consumption;

(b) meat declared unfit for human consumption is treated in accordance with EC

Regulation 1774/2002 of the European Parliament and Council laying down

health rules concerning animal by-products not intended for human consumption;

(2) Detailed rules for implementing this regulation shall if necessary be

determined in accordance with the procedure laid down in article 10 (1) of the Veterinary

Services Act.

Examination of residues

It-timbru spe`jali jrid ikun it-timbru ovali, kif definit f’punt 49 fil-Kapitolu X tal-Iskeda I ta’ dawn ir-

regolamenti kopert b’\ew[ linji paralleli, b’distanza ta’ mill-anqas 1cm, li jaqsmu t-timbru ovali matul

id-dijametru prin`ipali filwaqt illi l-informazzjoni tibqa’ le[ibbli, u \-\ew[ linji paralleli jkunu evidenti

daqs id-dawra esterna tat-timbru.

(1) Without prejudice to European Union Council Directive 96/23/EEC,

animals or their meat must undergo an examination for residues where the official

veterinarian suspects their presence on the basis of the findings of the health inspection.

This examination shall check for residues both of substances having pharmacological

action and of the conversion products thereof, and for other substances transmitted to

meat which are likely to be harmful to human health.

If the meat examined shows traces of residues in quantities which exceed the permitted

tolerances, it must be declared unfit for human consumption.

These examinations for residues must be carried out in accordance with proven methods

which are scientifically recognised, in particular those laid down in European Union rules

or other international standards.

It must be possible to evaluate the results of the examination for residues using reference

methods established by European Community legislation.

At least one reference laboratory shall be designated by the Veterinary Services of Malta

to carry out the examination for residues.

Rules to be ensured by the Veterinary Services

The Veterinary Services shall ensure -

(i) the permanent presence of at least one official veterinarian in a slaughterhouse

approved in accordance with regulation 10 throughout the ante-mortem and post-

mortem inspections;

(ii) the presence at least once a day of an official veterinarian in a cutting plant

approved in accordance with regulation 10 when work is undertaken on meat, to

check the conditions of hygiene of the plant and the record of fresh meat entering

and leaving the plant;

(iii) the regular presence of an official veterinarian in a cold store and in an

approved packaging centre. The official veterinarian may be assisted by

auxiliaries placed under his authority and responsibility in carrying out the

following operations -

(a) ante-mortem inspection, the auxiliary's role being to make an initial

check on the animals and to help with purely practical tasks;

(b) post-mortem inspection, provided that the official veterinarian is

actually able to supervise the work of the auxiliaries on the spot;

(c) the health control of cut and stored meat;

(d) the inspection and supervision of approved establishments in

accordance with regulation 10.

The number of auxiliaries must be small enough to enable the official veterinarian

to exercise effective supervision of the post-mortem inspection.

Only persons who satisfy the requirements of Schedule III may be appointed as

auxiliaries following a test organised by the Veterinary Services.

In order to provide the assistence referred to above, the auxiliaries shall form part

of an inspection team under the control and responsibility of the official

veterinarian. They must be independent of the establishment. The Veterinary

Services shall determine the composition of the inspection team for each

establishment in such a way that the official veterinarian is able to supervise the

above operations.

Detailed rules governing the assistance referred to in this regulation shall, insofar

as necessary, be determined in accordance with European Community rules and

the procedure laid down in article 10 of the Veterinary Services Act.

List of approved establishments

(1) The Veterinary Services shall draw up a list of approved establishments,

other than those referred to in regulation 4, each establishment having a veterinary

approval number. The Veterinary Services shall send this list to the Member States and to

the European Commission.

Cutting plants referred to in the second indent of the second paragraph of point 19 of

Schedule I must also be subject to approval in accordance with European Union Council

Directive 71/118/EEC. Reference will be made to such special approval in the list of

cutting plants published by Veterinary Services.

The Veterinary Services shall not approve an establishment unless it is satisfied that it

complies with these regulations.

Where hygiene is found to be inadequate and where the measures provided for in point

41(f) of Chapter VIII of Schedule I have proved insufficient to remedy the situation, the

Veterinary Services shall temporarily suspend approval with regard to part of the activity

in question or the whole establishment.

If the operator of the establishment, the owner or his agent does not make good the

shortcomings noted within the period fixed by the Veterinary Services the latter shall

withdraw approval with regard to part of the activity in question or the whole

establishment.

The Veterinary Services shall take account here of the conclusions of any check carried

out in accordance with regulation 12. The Member States and the European Commission

shall be informed of the suspension or withdrawal of approval.

(2) The operator of the establishment, the owner or his agent must, in accordance

with the second subparagraph of sub-regulation (4), conduct regular checks on the

general hygiene of conditions of production in his establishment, inter alia, by means of

microbiological controls.

Checks must cover utensils, fittings and machinery at all stages of production and, if

necessary, products.

The operator of the establishment, the owner or his agent must be in a position, upon

request from the official service, to inform the official veterinarian or the Member States

veterinary experts or the veterinary experts of the European Commission of the nature,

frequency and results of the checks conducted to this end, together with the name of the

investigating laboratory if need be.

The nature of the checks, their frequency, as well as the sampling methods and the

methods for bacteriological examination shall be established in accordance with

European Community rules and the procedure laid down in article 10 of the Veterinary

Services Act.

(3) The operator of the establishment, the owner or his agent must establish a staff

training programme enabling workers to comply with conditions of hygienic production

adapted to the production structure.

The official veterinarian responsible for the establishment must be involved in the

planning and implementation of that programme.

(4) Inspection and supervision of establishments shall be carried out under the

responsibility of the official veterinarian who, in accordance with regulation 9, may be

assisted in purely material tasks by auxiliaries. The official veterinarian must at all times

have free access to all parts of establishments to ensure that these regulations are being

complied with and, where there is doubt as to the origin of meat or slaughtered animals,

to accounting documents which enable him to trace the holding of origin of a slaughtered

animal.

The official veterinarian must regularly analyse the results of the checks provided for in

sub-regulation (2). He may, on the basis of this analysis, conduct further microbiological

examinations at all stages of production or on the products.

The result of these analyses shall be written up in a report, the conclusions and

recommendations of which shall be notified to the operator of the establishment, the

owner or his agent, who shall rectify the shortcomings noted with a view to improving

hygiene.

Collecting and making use of ante-mortem and post-mortem results

The Veterinary Services shall carry out or entrust to a central service or body

the tasks of collecting and making use of the results of the ante-mortem and post-mortem

inspections carried out by the official veterinarian as regards the diagnosis of diseases

transmissible to man.

Where such a disease is diagnosed, the results of the specific case shall be communicated

as soon as possible to the competent veterinary authorities responsible for supervision of

the herd from which the animals originated.

The Veterinary Services shall inform the European Commission on certain diseases and

particularly cases where diseases transmissible to man have been diagnosed.

Onsite checks

(1) Veterinary experts from the European Commission may in co-operation

with the Veterinary Services of Malta, make onsite checks. The Veterinary Services shall

provide the experts with all necessary assistance to fulfil their mission.

In particular, access on the same basis as officials of the competent authority shall be

given to all concerned persons, information and documentation as well as access to places

establishments, installations and means of transport in order for the checks to be carried

out.

Applicability of article 10 of the Veterinary Services Act

(1) In accordance with the procedure laid down in article 10 of the Veterinary

Services Act -

(a) derogation from the second, third and fourth indents of point 14 (C) of

Chapter II, from point 42 (a) (2) of Chapter VIII and point 46 (d) of

Chapter IX of Schedule I may be granted, on request, to any Member State

providing similar guarantees. This derogation shall fix health conditions

which are at least equivalent to those of Schedule I;

(b) additional requirements adapted to the specific situation of the Member

States concerned with respect to certain diseases likely to endanger human

health may be decided on.

(2) Special conditions concerning “wholesale market” -

(a) For the purposes of this sub-regulation, a “wholesale market” means –

a market comprising a number of separate establishments which may

share common facilities, including common areas in which fresh meat or

fresh poultrymeat are cut, stored, displayed and put on the market. A

wholesale market may be attached to other approved establishments.

(b) An establishment situated in a wholesale market cannot be placed on

the list of approved establishments provided for in regulation 10 (1) unless

it complies with the conditions of sub-paragraph (d).

(c)

(i) The establishments or combinations of establishments operating

in a wholesale market can receive a veterinary approval number.

(ii) The veterinary approval number mentioned in sub-regulation

(1) can be temporarily suspended or withdrawn by the Veterinary

Services if an establishment or combination of establishments no

longer fulfils the conditions set out in these regulations. This

suspension or withdrawal does not necessarily affect the approval

of other establishments of the wholesale market.

(d)

(i)Establishments must meet the conditions for the approval of

establishments laid down in Chapter 1 and Chapter III of Schedule

I to these regulations.

However the areas, equipment and facilities referred to at points 1,

2 (b), 4 (c) and (e) and 5 to 13 of Chapter 1 and points 15 (a) to (d)

of Chapter III may be used jointly.

To the room referred to in point 9 of Chapter 1 for the veterinary

service, extra rooms may be added if necessary; the room or

rooms, may be situated in another part of the wholesale market.

(ii) Refrigerated storage areas -

If refrigerated storage areas exist in addition to those mentioned in

Schedule I, Chapter III point 15 (a) of European Union Council

Directive 64/433/EEC, the areas must fulfil the special conditions

for the approval of cold stores laid down in Chapter IV of Schedule

I to European Union Council Directive 64/433/EEC.

(iii) Storage -

Carcasses, half-carcasses, quarters or other cuts as well as offal

which are displayed for selection or for sale shall be kept chilled in

such a way as to ensure that the internal temperature is maintained

as laid down in Chapter XIV, point 66 of Schedule I to these

regulations.

If necessary cold rooms for inspecting the goods or cool boxes for

displaying the goods shall be provided.

(iv) The hygiene conditions laid down in Chapter V and in

particular these of point 19, chapter VII, point 38, chapters IX, XII

and XV of Schedule 1 to these regulations must be respected.

All practicable measures must be taken to ensure that persons who

have access to the areas in which meat is handled or displayed

comply with the requirements as to hygiene in points 18 (a) and 24

in Chapter V of Schedule 1 to these regulations.

(v) Supervisory measures as provided for in regulation 9 and

Chapters X and XI of Schedule I thereto must be respected.

Veterinary checks and appropriate administrative and penal measures

(1) Without prejudice to the specific provisions of these regulations, the

official veterinarian or the Veterinary Services shall, where it is suspected that veterinary

legislation has not been complied with, or there is doubt as to whether meat is fit for

consumption, carry out any veterinary checks he or it deems appropriate.

(2) The appropriate administrative and penal measures to penalise any

infringement of veterinary legislation shall be laid down under Part IX of the Veterinary

Services Act, in particular where it is found that the certificates or documents drawn up

do not correspond to the actual state of the meat, that identification marks do not comply

with the rules, that the meat was not presented for inspection or that the meat was not

used for the purpose originally intended.

In addition to the general requirements, cutting plants must have at least -

(a) chilling or refrigerating rooms large enough for meat preservation, and, where packaged meat

is stored in the establishment, a separate such room for packaged meat. Unpackaged meat may not

be stored in such chilling or refrigerating rooms unless it is first cleaned and disinfected;

(b) a room for cutting and boning and wrapping equipped with a recording thermometer or

recording tele-thermometer;

(c) a room for packaging, where such operations are carried out in the cutting plant, unless the

conditions provided for in point 63 of Chapter XII are fulfilled;

(d) a room for the storage of packaging and wrapping materials, where such operations are carried

out in the cutting plant.

Chapter IV

Special conditions for the approval of cold stores

In addition to the general requirements, stores in which fresh meat is stored in accordance with the first

paragraph in point 66 of Chapter XIV must have at least -

(a) sufficiently large chilling and refrigeration rooms, which are easy to clean and in which fresh

meat can be stored at the temperatures provided for under the first paragraph of point 66;

(b) a recording thermometer or recording tele-thermometer in or for each storage area.

In addition to the general requirements, stores in which fresh meat is stored in accordance with the eight

paragraph of point 66 of Chapter XIV must have at least -

(a) sufficiently large chilling and refrigeration rooms, which are easy to clean and in which fresh

meat can be stored at the temperature provided for in the eighth paragraph of point 66;

(b) a recording thermometer or recording tele-thermometer in or for each storage area.

Chapter V

Hygiene of the staff, premises and equipment in the establishments

Absolute cleanliness shall be required of staff, premises and equipment -

(a) staff handling exposed or wrapped fresh meat or working in rooms and areas in which such

meat is handled, packaged or transported must in particular wear clean and easily cleaned

headgear, footwear and light-coloured working clothes and, where necessary, clean neck shields or

other protective clothing. Staff engaged in slaughtering animals or working on or handling meat

must wear clean working clothes at the commencement of each working day and must renew such

clothing during the day as necessary and must wash and disinfect their hands several times during

the working day and each time work is resumed. Persons who have been in contact with sick

animals or infected meat must immediately afterwards carefully wash their hands and arms with

hot water and then disinfect them. Smoking is forbidden in workrooms, storerooms, loading,

reception, marshalling and load-out areas, and in other areas and corridors through which fresh

meat is transported;

(b) no animal may enter the establishment except, in the case of slaughterhouses, animals for

slaughter and with reference to the precincts of these slaughterhouses, animals necessary for their

operation. Rodents, insects and other vermin must be systematically destroyed;

(c) equipment and instruments used for working on meat shall be kept clean and in a good State of

repair. They shall be carefully cleaned and disinfected several times during the working day, at the

end of the day's work and before being reused when they have been soiled.

Premises, instruments and working equipment must not be used for purposes other than work on fresh

meat or farmed game meat authorised in accordance with European Union Council Directive 91/495/EEC;

This restriction shall not apply to

- transport equipment used on the premises referred to in point 17 (a), where the meat is packaged;

- the cutting of poultrymeat or wild game meat or rabbit meat or the producing of meat

preparations, provided that such operations are carried out at a different time to the cutting of fresh

meat or farmed game meat referred to in the first paragraph and the cutting room is completely

cleaned and disinfected before being made use of again for the cutting of fresh meat or farmed

game meat.

B

- meat-cutting instruments must be solely for cutting meat.

Meat and meat containers shall not come into direct contact with the ground.

Potable water must be used for all purposes; however, non-potable water may be used in exceptional

cases for steam production provided that the pipes installed for this purpose preclude the use of this water

for other purposes and present no danger of contamination of fresh meat. In addition, non-potable water

may be used in exceptional cases for cooling refrigeration equipment. Non-potable water pipes must be

clearly distinguished from pipes used for potable water.

The spreading of sawdust or any other similar substance on the floor of the workrooms and fresh meat

storage rooms is prohibited.

Detergents, disinfectants and similar substances must be used in such a way that instruments, working

equipment and fresh meat are not adversely affected. Their use must be followed by thorough rinsing of

such instruments and working equipment with potable water.

Persons likely to contaminate meat are prohibited from working on it and handling it. When recruited,

any person working on and handling fresh meat shall be required to prove, by a medical certificate, that

there is no impediment to such employment. The medical supervision of such a person shall be governed

by the national legislation in force in the Member State concerned.

Chapter VI

Ante-mortem health inspection

Animals must undergo ante-mortem inspection within a period, which is less than 24 hours after their

arrival in the slaughterhouse and less than 24 hours before slaughter. In addition, the official veterinarian

may require inspection at any other time;

The operator of the slaughterhouse, the owner or his agent must facilitate operations for performing ante-

mortem health inspections and in particular any handling which is considered necessary.

Each animal to be slaughtered shall bear in identifying mark enabling the Veterinary Services to determine

its origin.

(a) The official veterinarian must make the ante-mortem inspection in accordance with

professional rules and under suitable lighting.

(b) The official veterinarian must, in respect of animals delivered to slaughterhouse, check an

compliance with Community rules on animal welfare.

The inspection must determine -

(a) whether the animals are suffering from a disease which is communicable to man and to animals

or whether they show symptoms or are in a general condition such as to indicate that such a

disease may occur;

(b) whether they show symptoms of disease or of a disorder of their general conditions which is

likely to make their meat unfit for human consumption; attention must also be paid to any signs

that the animals have had substances with pharmacological effects administered to them or have

consumed any other substances which may make their meat harmful to human health;

(c) whether they are tired, agitated or injured.

(a) Tired or agitated animals must be rested for at least 24 hours unless the official veterinarian

decides otherwise.

(b) Animals in which one of the diseases referred to in point 27 (a) and (b) has been diagnosed

must not be slaughtered for human consumption.

(c) Slaughter of animals suspected of suffering from one of the diseases referred to in point 27 (a)

and (b) must be deferred. These animals must undergo detailed examination to make a diagnosis.

Where the post-mortem inspection is necessary to make a diagnosis, the official veterinarian shall request

that the animals in question are slaughtered separately or at the end of normal slaughtering.

Those animals shall undergo detailed post-mortem inspection supplemented, if the veterinarian considers it

necessary for confirmation, by an appropriate bacteriological examination and a search for residues of

substances with a pharmacological effect which may be presumed to have been administered to treat the

pathological state observed.

Chapter VII

Slaughter, cutting and meat-handling hygiene

Slaughter animals brought into slaughter premises must be slaughtered immediately and bleeding,

flaying or removing the bristles, dressing and evisceration must be carried out in a way which avoids any

contamination of the meat.

Bleeding must be complete; blood intended for human consumption must be collected in absolutely

clean containers. It must not be stirred by hand, only with instruments which meet hygiene requirements.

Immediate and complete flaying is compulsory, except for pigs, without prejudice to the derogation

provided for in the second sentence of point 41 (D) (a) of Chapter VIII. When not flayed, pigs must have

their bristles removed immediately. Debristling agents may be used for this operation, provided that the

pigs are thoroughly rinsed afterwards with potable water.

However, skinning of heads of calves and bovines is not necessary provided that those heads are handled in

such a way as to avoid any contamination of fresh meat.

Evisceration must be carried out immediately and completed not later than 45 minutes after stunning or,

in the case of ritual slaughter, half an hour after bleeding. The lungs, heart, liver, kidney, spleen and

mediastinum may either be detached or left attached to the carcass by their natural connections.

If detached, they must be numbered or identified in some way to enable them to be recognised as belonging

to a given carcass: this also applies to the head, tongue, digestive tract and any other part of the animal

required for inspection or possibly required for the execution of checks laid down in European Union

Council Directive 96/23/EEC.

The above-mentioned parts must remain near the carcass until the inspection is complete. However,

provided it shows no pathological symptom or lesion, the penis may be discarded immediately. For all

species the kidneys must be removed from their fatty covering: in the case of bovine animals, swine and

solipeds the perirenal capsule must also be removed.

Implements must not be left in the meat; cleansing of meat by wiping with a cloth or other materials,

and inflation, are prohibited. However, inflation of an organ may be authorised for ritual purposes, but in

that event the inflated organ must be excluded from human consumption.

Mechanical inflation for the flaying of lambs and kids of a live weight of less than 15 kg may be approved

by the competent authorities in compliance with the hygiene requirements.

Carcasses of solipeds, pigs over four week old and bovine animals over six month old must be

submitted for inspection split length wise into half carcasses down the spinal column. If the inspection so

necessitates, the official veterinarian may require any head or any carcass to be split lengthwise. However,

to take account of technological requirements or local habits of consumption the Veterinary Services may

authorise the submission for inspection of pig heads not split in half.

Until the inspection has been completed, it must not be possible for carcasses and offal not inspected to

come into contact with carcasses and offal already inspected, and the removal, cutting or further treatment

of the carcass shall be forbidden.

It must not be possible for meat detained or declared unfit for human consumption, stomachs, intestines

and inedible by-products to come into contact with meat declared fit for human consumption, and the

former must be placed as soon as possible in special rooms or containers located and laid out in such a way

as to avoid any contamination of other fresh meat.

If the blood or the offal of several animals is collected in the same container before the completion of

the post-mortem inspection, the entire contents must be declared unfit for human consumption if the

carcass of one of the animals concerned has been declared unfit for human consumption.

The handling, trimming, further treatment and transport of meat, including offal, must be performed

meeting all hygiene requirements. Where such meat is packaged, point 14 (d) of Chapter II and the

conditions of Chapter XI must be complied with. Packaged meat must be stored in a separate room from

exposed fresh meat.

Chapter VIII

Post-mortem health inspection

All parts of the animal including the blood must be inspected immediately after slaughter to determine

whether the meat is fit for human consumption.

The post-mortem inspection must include -

(a) visual inspection of the slaughtered animal and the organs belonging to it;

(b) palpation of the organs referred to in point 41 and, if the official veterinarian deems it to be

necessary, of the uterus;

(c) incision of certain organs and lymph nodes and, depending on the conclusions reached by the

official veterinarian, the uterus. If visual inspection or palpation of certain organs indicates that the

animal has lesions which can contaminate the carcasses, equipment, staff or work premises, these

organs must not be incised in the slaughter room or any other part of the establishment where fresh

meat might be contaminated;

(d) investigation of anomalies in consistency, colour, smell and, where appropriate, taste -

(e) where necessary, laboratory tests in particular for the substances referred to in regulation 5 (1)

(j) and (k).

The official veterinarian must be proceed in particular in the following way -

A. Bovine animals over six weeks old

(a) visual inspection of the head and the throat. The submaxillary, retropharyngeal and parotid lymph nodes

(Lnn. retropharyngiales, mandibulares and parotidei) must be incised and examined. The external

masseters, in which two incisions must be made parallel to the mandible, and the internal masseters

(internal pterygoid muscles), which must be incised along one plane, must be examined;

The tongue, having been freed to permit a detailed visual inspection of the mouth and the fauces, must be

visually inspected and palpated. The tonsils must be removed;

(b) inspection of the trachea; visual examination and palpation of the lungs and the oesophagus; the

bronchial and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be incised

and examined. The trachea and the main branches of the bronchi must be opened length wise and the lungs

must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary

where the lungs are excluded from human consumption;

(c) visual inspection of the pericardium and the heart, the latter being incised length wise so as to open the

ventricles and to cut through the interventricular septum;

(d) visual inspection of the diaphragm;

(e) visual inspection and palpation of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales);

incision of the gastric surface of the liver and at the base of the caudate lobe to examine the bile ducts;

inspection and palpation of the pancreatic lymph nodes;

(f) visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes

(Lnn. gastrici, mesenterici, craniales and caudales), palpation of the gastric and mesenteric lymph nodes,

and, if necessary, incision of those lymph nodes;

(g) visual inspection and, if necessary, palpation of the spleen;

(h) visual inspection of the kidney and incision, if necessary, of the kidneys and the renal lymph nodes

(Lnn. renales);

(i) visual inspection of the pleura and the peritoneum;

(j) visual inspection of the genital organs;

(k) visual inspection and, if necessary, palpation and incision of the udder and its lymph nodes (Lnn.

supramammarii). In cows, each half of the udder must be opened by a long, deep incision as far as the

lactiferous sinuses (sinus lactiferes) and the lymph nodes of the udder must be incised, except when the

udder is excluded from human consumption.

B. Bovine animals under six weeks old

(a) visual inspection of the head and the throat. The retropharyngeal lymph nodes (Lnn. retropharyngiales)

must be incised and examined. The mouth and the fauces must be inspected and the tongue must be

palpated. The tonsils must be removed;

(b) visual inspection of the lungs, the trachea and the oesophagus; palpation of the lungs; the bronchial and

mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be incised and

examined. The trachea and the main branches of the bronchi must be opened length wise and the lungs

must be incised in the posterior third, perpendicular to their main axes; these incisions are not necessary

where the lungs are excluded from human consumption;

(c) visual inspection of the pericardium and the heart, the latter being incised length wise so as to open the

ventricles and to cut through the interventricular septum;

(d) visual inspection of the diaphragm;

(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation and,

if necessary, incision of the liver and its lymph nodes;

(f) visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes

(Lnn. gastrici, mesenterici, craniales and caudales), palpation of the gastric and mesenteric lymph nodes,

and, if necessary, incision of those lymph nodes;

(g) visual inspection and, if necessary, palpation of the spleen;

(h) visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn.

renales);

(i) visual inspection of the pleura and the peritoneum;.

(j) visual inspection and palpation of the umbilical region and the joints; in the event of doubt, the umbilical

region must be incised and the joints opened. The synovial fluid must be examined;

C. Swine

(a) visual inspection of the head and the throat; the submaxillary (Lnn. mandibulares) lymph nodes must be

examined and incised. The mouth, the fauces, and the tongue must be visually inspected. The tonsils must

be removed;

(b) visual inspections of the lungs, trachea and oesophagus; palpation of the lungs and of the bronchial and

mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales). The trachea and the main

branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third,

perpendicular to their main axes; however, these incisions are not necessary where the lungs are excluded

from human consumption;

(c) visual inspection of the pericardium and the heart, the latter being incised length wise so as to open the

ventricles and to cut through the interventricular septum;

(d) visual inspection of the diaphragm;

(e) visual inspection and palpation of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales);

palpation of the liver and its lymph nodes;

(f) visual inspection of the gastrointestinal tract, the mesentery, the gastric and mesenteric lymph nodes

(Lnn. gastrici, mesenterici, craniales and caudales), palpation of the gastric and mesenteric lymph nodes,

and, if necessary, incision of those lymph nodes;

(g) visual inspection and, if necessary, palpation of the spleen;

(h) visual inspection of the kidneys and incision, if necessary, of the kidneys and the renal lymph nodes

(Lnn. renales);

(i) visual inspection of the pleura and the peritoneum;

(j) visual inspection of the genital organs;

(k) visual inspection of the udder and its lymph nodes (Lnn. supramammarii), incision of the

supramammary lymph nodes in sows;.

(l) visual inspections and palpation of the umbilical region and joints of young animals; in the event of

doubt, the umbilical region must be incised and the joints opened.

D. Sheep and goats

(a) visual inspection of the head after flaying and, in the event of doubt, examination of the throat, the

mouth, the tongue and the retropharyngeal and parotid lymph nodes. Without prejudice to animal health

conditions, these examinations are not necessary if the Veterinary Services are able to guarantee that the

head, including the tongue and the brains, is excluded from human consumption;

(b) visual inspection of the lungs, the trachea and the oesophagus; palpation of the lungs and the bronchial

and mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales); in the event of doubt,

these organs and lymph nodes must be incised and examined;

(c) visual inspection of the pericardium and the heart; in the event of doubt the heart must be incised and

examined;

(d) visual inspection of the diaphragm;

(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation of

the liver and its lymph nodes; incision of the gastric surface of the liver to examine the bile ducts;

(f) visual inspection of the gastrointestinal tract, the mesentery and the gastric and mesenteric lymph nodes

(Lnn. gastrici, mesenterici, craniales and caudales);

(g) visual inspection and, if necessary, palpation of the spleen;

(h) visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn.

renales);

(i) visual inspection of the pleura and the peritoneum;

(j) visual inspection of the genital organs;

(k) visual inspection of the udder and its lymph nodes;.

(l) visual inspection and palpation of the umbilical region and joints of young animals; in the event of

doubt, the umbilical region must be incised and the joints opened.

E. Domestic solipeds

(a) visual inspection of the head, and after freeing the tongue, the throat; the submaxillary retropharyngeal

and parotid lymph nodes (Lnn. retropharyngiales, mandibulares and parotidei) must be palpated and, if

necessary, incised. The tongue, having been freed to permit a detailed inspection of the mouth and the

fauces, must be visually examined and palpated. The tonsils must be removed;

(b) visual inspection of the lungs, the trachea and the oesophagus; palpation of the lungs; the bronchial and

mediastinal lymph nodes (Lnn. bifurcationes, eparteriales and mediastinales) must be palpated and, if

necessary, incised. The trachea and the main branches of the bronchi must be opened lengthwise and the

lungs incised in their posterior third, perpendicular to their main axes; however, these incisions are not

necessary where the lungs are excluded from human consumption;

(c) visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open the

ventricles and to cut through the interventricular septum;

(d) visual inspection of the diaphragm;

(e) visual inspection of the liver and the hepatic and pancreatic lymph nodes (Lnn. portales); palpation of

the liver and its lymph nodes; if necessary, incision of the liver and the hepatic and pancreatic lymph nodes;

(f) visual inspection of the gastrointestinal tract, the mesentery and the gastric and mesenteric lymph nodes

(Lnn. gastrici, mesenterici, craniales and caudales); incision, if necessary, of the gastric and mesenteric

lymph nodes.

(g) visual inspection and, if necessary, palpation of the spleen;

(h) visual inspection of the kidneys, palpation of the kidneys and incision, if necessary, of the kidneys and

the renal lymph nodes (Lnn. renales);.

(i) visual inspection of the pleura and the peritoneum;

(j) visual inspection of the genital organs of stallions and mares;

(k) visual inspection of the udder and its lymph nodes (Lnn. supramammarii) and, if necessary, incision of

the supramammary lymph nodes;

(l) visual inspection and palpation of the umbilical region and joints of young animals; in the event of

doubt, the umbilical region must be incised and the joints opened;

(m) all grey or white horses must be inspected for melanosis and melanomata as regards the muscles and

lymph nodes (Lnn. lymphonodi subrhomboidei) of the shoulders beneath the scapular cartilage by

loosening the attachment of one shoulder. The kidneys must be exposed and examined by incision through

the entire kidney.

F. In the event of doubt, the official veterinarian may perform the further cuts and inspections of the

relevant parts of the animals necessary in legal notice to reach a final decision.

Where the official veterinarian finds that the hygiene rules laid down in this Chapter are clearly being

breached or that adequate health inspection is being hampered, he shall be empowered to take action with

regard to the use of equipment or premises and to take any measure required, up to and including a

reduction in the rate of production or interruption of the production process.

G. Where incision of the above lymph nodes is obligatory, they must be systematically subjected to

multiple incisions and a visual inspection.

A. In addition, the official veterinarian must systematically carry out -

1) an investigation for cystercosis in swine: this investigation must include examination of the directly

visible muscular surfaces, in particular the thigh muscles, the pillars of the diaphragm, the intercostal

muscles, the heart, the tongue and the larynx and, if necessary, the abdominal wall and the psoas muscles

freed from fatty tissue;

2) an investigation for glanders in solipeds by means of carful examination of mucous membranes from the

trachea, larynx, nasal.cavities, sinuses and their ramifications, after splitting the head in the median plane

and excision of the nasal septum.

3) Fresh meat from swine and horses which contains skeletal muscles (striated muscles) must undergo an

investigation for trichinosis.

This investigation must be carried out in accordance with proven methods which are scientifically

recognised, in particular methods which are defined in Community Directives or in other international

standards.

The results must be assessed using a reference method fixed by the European Commission according to the

opinion of the Scientific Veterinary Committee; the reliability of the method must be at least as great as

that of the trichinoscopy provided for in point 1 of Annex I to European Union Council Directive

77/96/EEC.

B. The results of the ante-mortem and post-mortem health inspections shall be recorded by the official

veterinarian and, where diseases transmissible to man as referred to in regulation 6 are diagnosed,

communicated to the Veterinary Services responsible for supervision of the herd from which the animals

originated, as well as to the person responsible for the herd in question.

Chapter IX

Requirements for meat intended for cutting

Cutting pieces smaller than those referred to in regulation 3 (1) (i), deboning or the cutting of offal of

animals is authorised in approved cutting plants only.

The operator of the plant, the owner or his agent must facilitate operations for supervising the plant, in

particular any handling which is considered necessary, and must place the necessary facilities at the

disposal of the supervisory service. In particular, he must be able on request to inform the official

veterinarian responsible for supervision of the source of the meat brought into his cutting plant.

Without prejudice to the second paragraph of point 19 of Chapter V, meat which does not fulfil the

requirements of regulation 3 (1) (ii) (b) of these regulations may not be placed in approved cutting plants

unless placed in special storage areas; it must be cut up in other places or at other times than meat which

does fulfil those requirements. The official veterinarian must at all times have access to all storage rooms

and work rooms in notice to satisfy himself that the preceding provisions are rigorously observed.

(a) Fresh meat must be brought into the rooms provided for in point 15 (b) of Chapter III progressively

as needed. As soon as it is cut, and where appropriate packaged, the meat must be transferred to the

relevant chilling or refrigerating room referred to above in point 15 (a) of Chapter III.

(b) Meat entering a cutting premises must be checked and, if necessary, trimmed. The work station for this

task must be equipped with suitable facilities and adequate lighting.

(c) During cutting, boning, wrapping and packaging the internal temperature of the meat must be kept at a

constant + 7° C or less. During cutting, the temperature of the cutting room must not exceed + 12° C.

During slicing, wrapping and packaging, the internal temperature of livers must be kept at a constant + 3° C

or less. During cutting, boning, slicing, dicing, wrapping and packaging the temperature of livers, kidneys

and head meat must be kept at a constant + 3° C or less.

(d) By way of derogation from paragraphs (a) and (c), meat may be cut while warm. In that event, the meat

must be transferred directly from the slaughter premises to the cutting room. In addition, the slaughter

premises and the cutting room must be located in the same group of buildings and sufficiently near to each

other for the meat to be transferred in a single operation, and cutting must be carried out immediately after

transfer. As soon as it is cut, and where appropriate packaged, it must be transferred to an appropriate

chilling room.

(e) Cutting must be carried out in such a way as to avoid any soiling of the meat. Splinters of bone and clots

of blood must be removed. Meat obtained from cutting and not intended for human consumption must be

collected in the facilities, containers or rooms referred to in point 4 (d) as it is cut.

Chapter X

Health control of cut meat and stored meat

Approved cutting plants and approved cold stores must be supervised by an official veterinarian.

Supervision by the official veterinarian must include the following tasks -

- supervision of the entry and exit of fresh meat,

- health inspection of fresh meat held in the establishment referred to in point 47,

- health inspection of fresh meat prior to cutting and when it leaves the establishments referred to

in point 47,

- supervision of the cleanliness of the premises, facilities and instruments provided for in Chapter

V, and of staff hygiene, including their clothing,

- any other supervision which the official veterinarian considers necessary for ensuring

compliance with these regulations.

Chapter XI

Health marking

Health marking must be carried out under the responsibility of the official veterinarian. For this

purpose, he shall supervise -

(a) the health mark;

(b) the marks and wrapping material when marked as provided for in this Chapter.

The health mark must be -

(a) either an oval mark at least 6,5 cm wide by 4,5 cm high bearing the following information in perfectly

legible characters -

- on the upper part, the ISO code for Malta in capitals - MT

- followed by the veterinary approval number of the establishment,

- on the lower part, one of the following sets of initials - KE,

(b) or an oval mark at least 6,5 cm wide by 4,5 cm high, bearing the following information in perfectly

legible characters -

- on the upper part, MALTA in capitals,

- in the centre, the veterinary approval number of the establishment,

- on the lower part, one of the following sets of initials - KE.

The letters must be at least 0,8 cm high and the figures at least 1 cm high.

The dimensions and characters of the mark may be reduced for health marking of lamb, kids and piglets.

The health mark may, in addition, include an indication of the official veterinarian who carried out the

health inspection of the meat.

Carcass must be stamped in ink or hot-branded in accordance with point 50 -

- those weighing more than 65 kilograms must be marked on each half-carcass, in the following

places at least - external surface of the thighs, loins, back, breast and shoulder,

- lamb, kid and piglet carcasses must bear at least two stamps, one on each side of the carcass, on

the shoulder or on the external surface of the thighs,

- other carcasses must be marked in at least four places, on the shoulder and on the external

surface of the thighs. However, in the case of lamb, kid and piglet carcasses, health marking may

take the form of a label or tag but it must be possible to use them only once.

The livers of bovine animals, swine and solipeds must be hot-branded in accordance with point 50 if

they are intended for a Member State or for an EEA country.

All other sub-products of slaughtering fit for human consumption must be marked immediately in

accordance with point 50, either directly on the product or on the wrapping or packaging. The mark in

accordance with point 50 must be applied to a label fixed to the wrapping or packaging or printed on the

packaging. If wrapping or packaging takes place in a slaughterhouse, the mark must include the approval

number of the establishment.

Packaging must always be marked in accordance with point 55.

Packaged cut meat and packaged offal referred to in point 52 and point 53 must bear a health mark in

accordance with point 50. The mark must include the veterinary approval number of the cutting plant

instead of that of the slaughterhouse. The mark must be applied to a label fixed to the packaging, or printed

on the packaging, in such a way that it is destroyed when the packaging is opened. Non-destruction of the

mark must be tolerated only when the packaging is destroyed by being opened.

However, when cut meat or offal is wrapped in accordance with point 62 of Chapter XII, the label referred

to above may be affixed to the wrapping. In the case of offal packaged in a slaughterhouse, the number

included in the mark must be the veterinary approval number of the slaughterhouse concerned. This

requirement also applies where stackable meat transport containers (Euroboxes) satisfying the requirements

of point 59 (b) are used.

Where fresh meat is wrapped in commercial portions intended for direct sale to the consumer, points 53

and 55 shall apply. The dimension requirements of point 50 need not apply to the mark required under this

point.

If meat is repackaged in a plant other than that in which it was first wrapped, the wrapping must bear the

health mark of the cutting plant where it was first wrapped, and the packaging must bear the health mark of

the packaging centre.

Meat from solipeds and its packaging must bear a special mark, to be determined in accordance with

the procedure laid down in regulation 16 of these regulations.

The colours used for health marking must be those listed in article 2 (8) of European Union Council

Directive 94/36/EEC.

Chapter XII

Wrapping and packaging of fresh meat

(a) Packaging (for example packing cases, paperboard boxes) must fulfil all rules of hygiene, and

in particular -

- must not alter the organoleptic characteristics of the meat,

- must not be capable of transmitting to the meat substances harmful to human health,

- must be strong enough to ensure effective protection of the meat during transportation

and handling.

Wood may not be used except in the case of lamb and kid carcasses, provided that all

precautions are taken to prevent contact between the meat and the packaging in the event

of a tear in the wrapping.

(b) Packaging must not be reused for meat unless it is made of corrosion resistant materials which

are easy to clean and has been previously cleaned and disinfected.

Where fresh cut meat or offal is wrapped, this operation must be carried out immediately after cutting

and in accordance with hygiene requirements.

With the exception of cuts of solid outer pig fat and belly, cut meat and offal must in all cases be provided

with a protective wrapping unless it is suspended throughout its transport.

Such wrapping must be transparent and colourless and must also fulfil the conditions of the first and second

indents of point 59 (a); it may not be used again for wrapping meat. This requirement may be waived for

frozen meat intended to be used without further processing as a raw material for the products referred to in

European Union Council Directive 77/99/EEC or European Union Council Directive 94/65/EEC.

Where livers, kidneys or hearts are the subject of trade or are imported, each wrapping may contain only a

complete organ.

Wrapped meat must be packaged.

However, when wrapping fulfils all the protective conditions of packaging, it need not be transparent

and colourless. Euroboxes may also be used as a second container, provided that the other conditions of

point 59 are fulfilled.

Cutting, boning, wrapping and packaging operations may take place in the same room subject to the

following conditions -

(a) the room must be sufficiently large and so arranged that the hygiene of the operations is

assured;

(b) the packaging and wrapping must be enclosed in a sealed protective cover immediately after

manufacture; this cover must be protected from damage during transport to the establishment and

stored under hygienic conditions in a separate room in the establishment;

(c) the rooms for storing packaging material must be dust and vermin free and have no air

connection with rooms containing substances which might contaminate fresh meat. Packaging

must not be stored on the floor;

(d) packaging must be assembled under hygienic conditions before being brought into the room;

(e) packaging must be hygienically brought into the room and used without delay. It must not be

handled by staff handling fresh meat;

(f) immediately after packaging the meat must be placed in the storage room provided. Fresh meat

may also be packed in a cutting room, provided that Euroboxes, which must meet the requirements

of point 59 (b) have been cleaned and disinfected prior to being brought into the cutting room.

The packaging referred to in this Chapter may contain only cut meat from the same animal species

except in the case of commercial portions intended for direct sale to the consumer,

Chapter XIII

Health certificate

The original copy of the health certificate which must accompany meat during transportation to the

place of destination must be issued by an official veterinarian at the time of loading.

The certificate must correspond in form and content to the model in Schedule IV and be drawn up in the

official language or languages of the place of destination at least. It must consist of a single sheet of paper.

Chapter XIV

Storage

Fresh meat must be chilled immediately after the post-mortem inspection and kept at a constant internal

temperature of not more that + 7° C for carcasses and cuts and + 3° C for offal.

Derogation from this requirement may, for technical reasons relating to maturation of the meat, be granted

by the Veterinary Services on a case-by-case basis for the transportation of meat to cutting plants or butcher

shops in the immediate vicinity of the slaughterhouse, provided that such transportation takes not more than

two hours.

Fresh meat for freezing must come directly from an approved slaughterhouse or an approved cutting plant.

Freezing of fresh meat may be performed only in rooms of the same establishment where the meat has been

obtained or cut or in an approved cold store, by means of appropriate equipment.

When intended for freezing, cuts referred to in regulation 3 (1) (i) of these regulations, the cuts referred to

in point 53 of Chapter XI of this Schedule and offal must be frozen without delay unless maturation is

required for health reasons. In the latter case they must be frozen immediately after maturation.

Carcasses, half carcasses, half carcasses cut into no more than three wholesale cuts, and quarters intended

for freezing must be frozen without undue delay after a period of stabilisation.

Cut meat intended for freezing must be frozen without undue delay after cutting.

Frozen meat must reach an internal temperature of 12° C or lower and may not be stored at higher

temperatures thereafter.

Fresh meat which has undergone a freezing process must bear an indication of the month and year in which

it was frozen.

No other product which may affect the hygiene of the meat or contaminate it may be stored in the

rooms referred to in points 16 and 17 of Chapter IV unless the meat is packaged and stored separately.

The storage temperature of the storage rooms referred to in points 16 and 17 of Chapter IV must be

recorded.

Chapter XV

Transport

Fresh meat must be transported in means of transport provided with a hermetic closing system or, in the

case of fresh meat imported in accordance with European Union Council Directive 97/78/EC or fresh meat

transiting through the territory of a third country in sealed means of transport, designed and equipped in

such a way that the temperatures specified in Chapter XIV are maintained throughout transportation.

Means of transport intended for transporting such meat must meet the following requirements -

Chapter XIII

Health certificate

65. The original copy of the health certificate which must accompany meat during transportation to the

place of destination must be issued by an official veterinarian at the time of loading.

The certificate must correspond in form and content to the model in Schedule IV and be drawn up in the

official language or languages of the place of destination at least. It must consist of a single sheet of paper.

Chapter XIV

Storage

66. Fresh meat must be chilled immediately after the post-mortem inspection and kept at a constant internal

temperature of not more that + 7° C for carcasses and cuts and + 3° C for offal.

Derogation from this requirement may, for technical reasons relating to maturation of the meat, be granted

by the Veterinary Services on a case-by-case basis for the transportation of meat to cutting plants or butcher

shops in the immediate vicinity of the slaughterhouse, provided that such transportation takes not more than

two hours.

Fresh meat for freezing must come directly from an approved slaughterhouse or an approved cutting plant.

Freezing of fresh meat may be performed only in rooms of the same establishment where the meat has been

obtained or cut or in an approved cold store, by means of appropriate equipment.

When intended for freezing, cuts referred to in regulation 3 (1) (i) of these regulations, the cuts referred to

in point 53 of Chapter XI of this Schedule and offal must be frozen without delay unless maturation is

required for health reasons. In the latter case they must be frozen immediately after maturation.

Carcasses, half carcasses, half carcasses cut into no more than three wholesale cuts, and quarters intended

for freezing must be frozen without undue delay after a period of stabilisation.

Cut meat intended for freezing must be frozen without undue delay after cutting.

Frozen meat must reach an internal temperature of 12° C or lower and may not be stored at higher

temperatures thereafter.

Fresh meat which has undergone a freezing process must bear an indication of the month and year in which

it was frozen.

67. No other product which may affect the hygiene of the meat or contaminate it may be stored in the

rooms referred to in points 16 and 17 of Chapter IV unless the meat is packaged and stored separately.

68. The storage temperature of the storage rooms referred to in points 16 and 17 of Chapter IV must be

recorded.

Chapter XV

Transport

69. Fresh meat must be transported in means of transport provided with a hermetic closing system or, in the

case of fresh meat imported in accordance with European Union Council Directive 97/78/EC or fresh meat

transiting through the territory of a third country in sealed means of transport, designed and equipped in

such a way that the temperatures specified in Chapter XIV are maintained throughout transportation.

70. Means of transport intended for transporting such meat must meet the following requirements -

(c) doors in easily cleanable, rot-proof and odourless material. Where meat is stored in the

establishment concerned, that establishment must have storage premises which satisfy the

aforementioned requirements;

(d) insulation materials which are rot-proof and odourless;

(e) adequate ventilation and if necessary good extraction of steam;

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

2. (a) as near as possible to the work stations, a sufficient number of facilities for cleaning and

disinfecting hands and for cleaning tools with hot water. For washing hands, these facilities must

have hot and cold running water or water premixed to a suitable temperature, cleaning and

disinfecting products and hygienic means of drying hands;

(b) facilities on the spot or in an adjacent room for disinfecting tools, with hot water supplied at

not less than 82° C;

3. appropriate arrangements for protection against pests such as insects and rodents;.

4. (a) instruments and working equipment such as cutting tables, tables with detachable cutting

surfaces, containers, conveyor belts and saws, made of corrosion-resistant material, not liable to

taint meat and easy to clean and disinfect. The use of wood is forbidden;

(b) corrosion-resistant fittings and equipment meeting hygiene requirements for -

- meat handling,

- storing meat containers, in such a way that neither the meat nor the containers come into

direct contact with the floor or walls;

(c) special watertight non-corrodible containers, with lids and fasteners to prevent unauthorised

persons from removing things from them, for keeping meat not intended for human consumption;

such meat must be removed or destroyed at the end of each working day;

5. refrigeration equipment to keep the internal temperature of the meat at the levels required by these

regulations. This equipment must include a drainage system linked to the wastewater pipes which presents

no risk of contamination of the meat;

6. a pressurised supply of potable water within the meaning of Community rules only. However, a non-

potable water supply is authorised in exceptional cases for steam production, fire fighting and the cooling

of refrigeration equipment, provided that the pipes installed for this purpose preclude the use of this water

for other purposes and present no risk of contamination of fresh meat. Non-potable water pipes must be

clearly distinguished from those used for potable water;

7. an adequate supply of hot potable water within the meaning of Community rules;

8. a system for the hygienic disposal of waste water;

9. at least one wash basin and flush lavatories. The latter must not open directly onto the work rooms. The

wash basin must have hot and cold running water or water premixed to a suitable temperature, hygienic

materials for cleaning and disinfecting the hands and hygienic means of drying hands. The wash basin must

be near the lavatories.

Chapter II

Special conditions for the approval of low-capacity slaughterhouses

10. In addition to the general requirements, low-capacity slaughterhouses must have at least -

(a) sufficiently large lairage for animals passing the night within the slaughterhouse precincts;

(b) a slaughter room and, in view of the operations carried out during slaughter, rooms in keeping

with such activities large enough for work to be carried out satisfactorily from the viewpoint of

hygiene;

(c) a clearly separated place within the slaughter room, intended for stunning and bleeding;

(d) in the slaughter room, walls washable up to a height of at least three metres or up to the ceiling.

During slaughter, steam must be adequately extracted;

(e) equipment such that, after stunning, dressing can be carried out as far as possible on the

suspended animal; under no circumstances may the suspended animal come into contact with the

floor during dressing;

(f) a refrigerating room of sufficient capacity in relation to the size and type of animals

slaughtered, with a separate area intended for storing confiscated carcasses, except in cases where

confiscated carcasses are immediately dispatched, under official control, to a specialist

establishment for additional examinations.

11. In the slaughter room, it shall be forbidden to empty stomachs and intestines or to store hide, horns,

hooves and pigs' bristles. In the slaughter room, stomachs and intestines may be cleaned at times when no

slaughtering is taking place.

12. If dung cannot be evacuated from the slaughterhouse precincts every day, it must be stored in a clearly

separated place.

13. Animals brought into the slaughter rooms must be immediately stunned and slaughtered.

14. Sick or suspect animals must not be slaughtered in the establishment concerned except where a

derogation is granted by the Veterinary Services. Where a derogation is granted, slaughter must be

performed under the supervision of the Veterinary Services and steps taken to prevent contamination; the

premises must be specially cleaned and disinfected under official supervision before being used again.

15. Slaughterhouses must have a room with a lockable cupboard at the disposal of the inspection service

through its work.

Mezz ta’ trasport ma]sub biex jittrasporta la]am ma jistax fl-ebda ka\ jintu\a g]at-tasport ta’

annimali ]ajjin jew xi prodotti li jistg]u jaffettwaw jew jikkontaminaw il-la]am.

L-ebda prodott ie]or li jista’ jaffetwa l-i[ene tal-la]am jew jikkontaminawh ma jista’ jkun

trasportat fl-istess ]in b]al-la]am fl-istess mezz ta’ trasport sakemm ma jittie]dux il-prekawzjonijiet

xierqa. La]am pakkettat irid ikun trasportat f’mezzi ta’ trasport separati minn la]am mhux pakkettat

sakemm, fl-istess mezz ta’ trasport, tkun provduta separazzjoni fi\ika adegwata sabiex tipprote[i la]am

mhux pakkettat minn la]am pakkettat. B’\ieda, stonkijiet ma jistg]ux ji[u trasportati hemmhekk

sakemm ma jkunux mismuta jew imnaddfa, lanqas irjus u saqajn sakemm ma jkunux imqaxxra jew

mismuta u s-suf imne]]i.

La]am frisk ma jistax ji[i trasportat f’vettura jew kontenitur li ma jkunx nadif u ma jkunx [ie

disinfettat.

Karkassi, nofs karkassi u kwarti, nofs karkassi imqattg]in f’mhux aktar minn tliet bi``iet g]all-

bejg] bl-ingrossa esklu\ la]am fri\at pakkettat skond il-]ti[ijiet ta’ i[ene, iridu jkunu mdendla matul

it-trasport ]lief fil-ka\ ta’ trasport bl-ajru skond punt 70(`).

Qatg]at o]ra u offali jridu jkunu mdendla jew imqieg]da fuq supports jekk mhux pakkettati jew

mi\muma f’kontenituri li ma jitmermrux. Dawn is-supports, pakkettar jew kontenituri jridu jsegwu l-

]ti[ijiet ta’ i[ene u, b’mod partikulari fir-rigward ta’ pakkettar, id-disposizzjonijiet ta’ dawn ir-

regolamenti. Il-viscera trid dejjem tkun trasportata f’pakkettar waterproof u greaseproof b’sa]]tu li

jista’ jer[a’ jintu\a biss wara l-]asil u d-disinfettar.

Il-veterinarju uffi`jali jrid ji\gura qabel il-]att li l-vetturi tal-[arr u l-kundizzjonijiet ta’ tag]bija

jsegwu l-]ti[ijiet ta’ i[ene ta’ dan il-Kapitolu.