Regulation (EC) 853/2004 Animal Origin Hygiene
Specific hygiene rules for meat, fish, dairy, eggs and other animal products. Requires establishment approval, health marking, and HACCP compliance for animal-origin food processors. Supplements Regulation 852/2004.
Sectors
Articles (231)
Scope and General ProvisionsScopeDefinitionsDefinitionsGeneral Obligations for Food Business OperatorsGeneral obligationsRegistration and Approval of EstablishmentsRegistration and approval of establishmentsIdentification Marking RequirementsHealth and identification markingProducts from Third CountriesProducts of animal origin from outside the CommunityUse of Substances and Food TreatmentsHealth and identification marking – market placementDerogations and Flexibility MeasuresHealth and identification marking – conditions for applying identification markImplementing Measures and Technical AdaptationsHealth and identification marking – removal of health markIdentification Marking SpecificationsProducts from outside the Community – import conditionsHygiene Requirements for SlaughterhousesProducts from outside the Community – fishery products derogationHygiene Requirements for Live Bivalve MolluscsProducts from outside the Community – post-import obligationsProducts from outside the Community – composite food productsDocuments – accompanying consignmentsSpecial guarantees – salmonella scopeSpecial guarantees – salmonella testing and certification requirementsAmendment of Annexes II and IIIDerogations from Annexes II and IIINational Measures Adapting Annex III RequirementsScope of National MeasuresNotification of National MeasuresComment Period and Commission Decision on National MeasuresConditions for Adopting National MeasuresNational Rules on Raw Milk and Raw CreamSpecific Decisions via Implementing ActsDuration of Delegation of PowerRevocation of DelegationConsultation of Member State Experts Before Delegated ActsNotification of Delegated ActsEntry into Force of Delegated ActsStanding Committee AssistanceConsultation of EFSAApplication of Identification Mark – Before Leaving EstablishmentApplication of Identification Mark – Further ProcessingIdentification Mark – Exemption for Packs of EggsTraceability Systems and ProceduresForm of Identification Mark – LegibilityForm of Identification Mark – Country NameApplication of Identification Mark – TimingNew Mark on ReprocessingExemption for Packs of EggsTraceability Systems and ProceduresLegibility of Identification MarkCountry Indication on MarkApproval Number on MarkOval Shape and EU Abbreviation for Union EstablishmentsSpecial Identification Mark AlternativeMethod of Applying MarkMarking of Cut Meat and Offal PackagingMarking of Transport Containers for Further ProcessingExemption for Bulk ProductsMarking of Consumer PackagesAuthorised Colours for Direct Product MarkingHACCP Procedures – Slaughterhouse RequirementsHACCP Procedures – Animal Acceptance RequirementsHACCP – Notification of Non-ComplianceFood Chain Information – General ObligationFood Chain Information – Condition of AcceptanceFood Chain Information – 24-Hour Advance RequirementFood Chain Information – Required ContentFood Chain Information – Exemptions and FormatFood Chain Information – Submission to Official VeterinarianFood Chain Information – Animals Arriving Without InformationFood Chain Information – Late Arrival ExceptionOfficial Certificate for Emergency SlaughterPost-Mortem Fitness for Human ConsumptionCompliance with Post-Mortem InstructionsSlaughter at Holding of Provenance – Scope and LimitsSlaughterhouse-Owner AgreementAdvance Notification to Official VeterinarianOfficial Veterinarian Presence at SlaughterMobile Unit Requirements for Bleeding and TransportTransport of Slaughtered Animals to SlaughterhouseRefrigeration if Transport Exceeds Two HoursAdvance Notice of Arrival at SlaughterhouseOfficial Certificate for Holding-of-Provenance SlaughterStorage and Transport of Meat – General ObligationPost-Mortem Chilling RequirementsVentilation During ChillingStorage – Frozen Fishery ProductsDry-Ageing Conditions for Bovine MeatStorage – Live Fishery ProductsCore temperature at transport startDeclaration accompanying consignmentNotification by destination operatorTransport parameters for meatSurface temperature measurement methodCareful handling during transportTransport of diseased or contaminated animalsCrates and equipment hygieneReception and pre-slaughter inspection roomContamination prevention in slaughterhousesSlaughter line designTool disinfection facilitiesHandwashing equipment designLockable storage for detained or condemned meatCleaning and disinfection facilities for transport equipmentVeterinary service facilityCutting plant requirements for poultry and lagomorphsHandwashing taps in cutting plantsWater Retention AgentsMeat of Farmed Even-Toed Game MammalsMeat of Farmed RatitesOn-Farm Slaughter of Farmed Ratites and UngulatesHealth Certificate for On-Farm SlaughterDerogation from Health Certificate RequirementOn-Farm Slaughter of BisonTraining of Hunters – Knowledge RequirementTrained Person in Hunting TeamGamekeeper or Game Manager as Trained PersonTraining Content for HuntersEvisceration of Large Wild Game After KillingExamination of Large Wild Game BodyTransport of Large Wild Game to Game-Handling EstablishmentDeclaration Where No Abnormalities FoundAccompaniment Requirements Where Abnormalities FoundNo Trained Person AvailableChilling of Large Wild GameTransport of Large Wild Game – No HeapingPresentation to Competent AuthorityUnskinned Large Wild GameCutting and Boning of Large Wild GameCollection Centres for Large Wild GameExamination of Small Wild GameNotification of Abnormalities in Small Wild GameTransport of Small Wild Game to Game-Handling EstablishmentChilling of Small Wild GameEvisceration of Small Wild GameInspection of Small Wild GameCutting and Boning of Small Wild GameCollection Centres for Small Wild GameRequirements for Production Establishments (Minced Meat, Meat Preparations, MSM)Raw Material Requirements for Minced MeatRaw Material Requirements for Meat PreparationsRaw Material Requirements for MSMTemperature Control During Meat WorkProduction Requirements for Minced Meat and Meat PreparationsProduction Requirements for MSM (Bone-Structure Preserving Techniques)Production Requirements for MSM (Other Techniques)Prohibition on Re-freezingDry-Ageing of Meat PreparationsWrapping and Packaging of Live Bivalve Molluscs – Oyster OrientationWrapping and Packaging of Live Bivalve Molluscs – Closure RequirementsIdentification Marking and Labelling – Waterproof LabelIdentification Marking and Labelling – Required Label InformationIdentification Marking and Labelling – Retailer Label RetentionOther Requirements – Temperature ControlOther Requirements – Post-Packaging Re-immersion ProhibitionRequirements for Pectinidae, Marine Gastropods and Echinoderms – Market Placement StandardsRequirements for Pectinidae – Classified Fishing GroundsRequirements for Pectinidae, Marine Gastropods and Echinoderms – Market ChannelRequirements for Pectinidae, Marine Gastropods and Echinoderms – Documentary and Packaging RequirementsFishery Products – Scope of SectionRequirements for Cooking of Crustaceans and MolluscsRequirements for Fish Oil Intended for Human ConsumptionHealth Standards for Fishery ProductsOrganoleptic Properties of Fishery ProductsHistamineTotal Volatile NitrogenParasitesToxins Harmful to Human Health – Poisonous FishToxins Harmful to Human Health – BiotoxinsWrapping and Packaging – Iced Fresh ProductsWrapping and Packaging – Frozen Blocks on VesselsWrapping and Packaging – On Board VesselsStorage – Fresh and Cooked Chilled ProductsStorage – Technologically Required Temperature for Slicing/CuttingTransport – Temperature RequirementsTransport – Derogation for Thawing on ArrivalTransport – Melt WaterTransport – Live Fishery ProductsHealth Requirements for Raw Milk and Colostrum ProductionHealth Requirements for Raw Milk and Colostrum Production – Animal ConditionsHealth Requirements – Brucellosis and TuberculosisDerogation – Use of Milk/Colostrum Not Meeting Disease RequirementsProhibition on Use of Non-Compliant Milk/ColostrumIsolation of Infected AnimalsPremises and Equipment – Location and ConstructionPremises and Equipment – Storage PremisesPremises and Equipment – Contact SurfacesPremises and Equipment – Cleaning and DisinfectionHygiene During Milking – Milking RequirementsHygiene During Milking – Storage and Cooling After MilkingHygiene During Milking – Transport TemperatureHygiene During Milking – Temperature Requirement DerogationsStaff Hygiene – ClothingStaff Hygiene – Personal Cleanliness and FacilitiesCriteria for Raw Milk and Colostrum – Sampling and ChecksCriteria for Raw Milk – Plate Count and Somatic Cell CountPermitted Raw Materials for GelatineProhibition on Tanned Hides for GelatineSlaughterhouse and Inspection Requirement for Gelatine Raw MaterialsEstablishment Requirements for Unchilled/Unfrozen Gelatine Raw MaterialsPermitted Treatments for Gelatine Raw MaterialsCollection Centres and Tanneries Supplying Gelatine Raw MaterialsDocumentation During Transport of Gelatine Raw MaterialsTemperature Requirements for Transport and Storage of Gelatine Raw MaterialsDirect Transport Following Veterinary Checks for Imported Gelatine Raw MaterialsManufacturing Process Requirements for GelatineCo-production of Human and Non-Human GelatineResidue Limits for Finished GelatineLabelling of GelatineGeneral Compliance Obligation for Collagen ManufacturersPermitted Raw Materials for CollagenProhibition on Tanned Hides for CollagenSlaughterhouse and Inspection Requirement for Collagen Raw MaterialsEstablishment Requirements for Unchilled/Unfrozen Collagen Raw MaterialsPermitted Treatments for Collagen Raw MaterialsTransport Documentation for Collagen Raw MaterialsTemperature Requirements for Transport and Storage of Collagen Raw MaterialsPost-Veterinary Check Transport of Collagen Raw MaterialsManufacturing Process Requirements for CollagenOptional Drying of CollagenCo-production of Collagen for Human and Non-Human ConsumptionResidue Limits for Finished Collagen ProductsLabelling of CollagenHighly Refined Products: Animal/Public Health Risk EliminationHighly Refined Products: Raw Material RequirementsCollection Centres and Tanneries Supplying Collagen Raw Materials