Regulation (EC) No 854 &
implementation measures
by Ron Dwinger
DG SANCO
Summary
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SANCO
Visual inspection
Involvement of slaughterhouse staff
Implementing measures
Guidance documents
Action points
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Tasks for the CA veterinarian
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SANCO
primary production information
ante-mortem inspection (on the farm)
animal welfare aspects
post-mortem inspection
canalization of destruction material
interpretation of lab results
feedback of inspection results
audits and inspections
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Visual inspection - 1
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SANCO
 poultry, lagomorphs
 fattening pigs
housed under controlled conditions
in integrated production systems
since weaning
risk assessment (epidemiological data)
 other species (calves, lambs,
kids)
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Visual inspection - 2
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SANCO
GAP
clean animals
food chain information
free of diseases (Salmonella)
no outdoor access
serological monitoring (Trichinella)
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Inspection of poultry
SANCO
• health certificate: 72 hours (same)
• pre-slaughter document = food chain info
> 24 hours in advance
• identification: of animals (cage)
• p. m.: all birds (incisions only if)
• official veterinarian:
- daily a representative sample (300)
- random sample of those unfit
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Involvement of company staff - 1
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SANCO
optional for Member States
on a case by case basis
CA may not force a company
only in specific sectors
CA must inform the Commission
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Involvement of company staff - 2
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SANCO
slaughterhouse must meet conditions
only specific tasks (no audit tasks)
independent from production staff
under supervision of veterinarian
training requirements (as for official aux.)
vet carries out performance tests
certificate
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Implementing measures
SANCO
 Trichinella testing
 food chain information
 two types of MSM
 antimicrobial treatment
 HACCP
 transitional arrangements
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Trichinella - 1
SANCO
Major changes (compared with 77/96/EC)
 larger sized sample of meat (animals at risk)
 reference method
 not any longer trichinoscopic method (except)
 derogations
• slaughter pigs kept under specified conditions
• freezing (except horse and game meat)
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Trichinella - 2
SANCO
 registration of Trichinella free holdings
farmer:
husbandry (feed, not outdoors)
pest control, etc.
CA:
regular farm controls
monitoring program
annual report
contingency plan
 but testing of horses, wild boar, breeding pigs,
“organic” pigs
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Food chain information - 1
SANCO
 contact details (farm, vet.)
 identification details
 management data
 animal health status
 treatments
 additional information (disease free farm,
slaughter findings, disease monitoring, etc.)
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Food chain information - 2
SANCO
 preferably in advance (24 hours)
 accompany the animals: horses, markets,
emergency, a.m. at farm
 not all information necessary (QA scheme)
 OV can permit immediate slaughter  up to
24 hr delay for FCI ( separate storage)
 transitional arrangements
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Feedback to farmer
SANCO
 observations on live animal (health, welfare,
clean animals)
 observations on dead animal
slaughter findings:
lung or joint diseases
tail biting
injection sites, etc.
 coding suggested; form suggested
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SANCO
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MSM – two types
SANCO
I - traditional/hard method: high pressure
(180-250 Bar)
 heat treatment  meat product
II – soft method: lower pressure and a
Baader filter (2-3 mm)
 microbiological criteria (as minced meat)
 Ca content < 0.1 % of fresh product
 meat preparation  heat treatment
 raw material and storage
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anti-microbial treatment - 1
SANCO
Legal base
 not permitted according to current
legislation (64/433/EEC; 71/118/EEC)
 permitted according to Article 3 (2) of
Regulation (EC) No 853/2004 applicable
with effect from 1-1-2006
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anti-microbial treatment - 2
SANCO
Scientific opinions
 SCVPH opinion of 30 October 1998
general principles
 SCVPH opinion of 14-15 April 2003
evaluation of four substances:
chlorine dioxide, acidified sodium chlorite,
trisodium phosphate, peroxyacids
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anti-microbial treatment - 3
SANCO
Principles of draft proposal
 actions at primary production (Regulation
(EC) No 2160/2003)
 HACCP is a prerequisite
 only for poultry meat
 substances need approval
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anti-microbial treatment - 4
SANCO
Details
 currently four substances under
consideration: chlorine dioxide, acidified sodium chlorite,
trisodium phosphate, peroxyacids
 not more than one substance at a time
 rinsing after application is required
 labelling (consumer information)
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anti-microbial treatment - 5
SANCO
The substances
 chlorine dioxide – reaction products?
 acidified sodium chlorite – reaction
products?
 peroxyacids - data on efficacy are limited
 trisodium phosphate – approved as additive
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Transitional arrangements
SANCO
 trichinoscopic examination
 “24 hour” requirement for FCI
 implementation period for FCI
 training of slaughterhouse staff
 international certification
 Trichinella laboratories
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Guidance documents
SANCO
Regulation (EC) No 852/2004
 Regulation (EC) No 853/2004
 HACCP flexibility
 community guides
 import requirements
 multi-annual control plans
 auditing
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Action points
SANCO
 registration of brokers and food
importers (not handling food)
 approve “Article 4” establishments
 approval of butcher shops (= retail,
but processing of food)
 traditional methods
 pilot projects
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Action points: training
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SANCO
hunters: trained person
official veterinarians
auditors
official auxiliaries
slaughterhouse staff
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Action points: national legislation
SANCO
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slaughter on the farm (poultry, rabbits)
supply of small quantities
examination of game meat (wild boar)
continuation of traditional methods (or
ethnic trade)
• retail
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Discussion points
SANCO
 clean animal policy
 ante-mortem and p.m. inspection
 composite products
 third country requirements
(registration, HACCP)
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contact
E-mail: ronald.dwinger@cec.eu.int
telephone: +32-2-298 73 25