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Official Journal EN
of the European Union L series
2024/1141 19.4.2024
COMMISSION DELEGATED REGULATION (EU) 2024/1141
of 14 December 2023
amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the
Council as regards specific hygiene requirements for certain meat, fishery products, dairy products
and eggs
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying
down specific hygiene rules for food of animal origin(1), and in particular Article 10(1), second subparagraph, points (a),
(c), (d), (e) and (f), thereof,
Whereas:
(1) Regulation (EC) No 853/2004 lays down specific rules on the hygiene of food of animal origin for food business
operators. In particular, Annex II to that Regulation lays down requirements concerning several products of animal
origin, and Annex III thereto lays down specific requirements. Section I of Annex II to Regulation (EC)
No 853/2004 lays down requirements on the application of an identification mark to products of animal origin.
Part B of Section I of Annex II to Regulation (EC) No 853/2004 refers to the European Community, instead of the
European Union. Abbreviations of the identification mark which refer to the ‘European Union’ should therefore
replace references to the ‘European Community’. However, such replacement creates a substantial administrative
burden. A transitional period should therefore be provided for during which the products bearing an identification
mark with the abbreviation for the ‘European Community’ before the end of the transitional period may remain on
the market.
(2) In addition, clarification is needed on the link between the form of the identification mark required by Regulation
(EC) No 853/2004, and the requirements for a special identification mark laid down for the control of certain
animal diseases in Regulation (EU) 2016/429 of the European Parliament and of the Council(2). Part B of Section I
of Annex II to Regulation (EC) No 853/2004 should be amended to clarify which form should be applied in specific
circumstances.
(3) Annex II also requires food business operators operating slaughterhouses as appropriate, to request, receive, check
and act upon food chain information in respect of all animals, other than wild game, sent or intended to be sent to
the slaughterhouse. The same requirements should apply to food business operators operating game-handling
establishments where farmed game slaughtered at the place of origin is sent to the game-handling establishment.
(4) Mobile slaughterhouses are increasingly used to avoid possible animal welfare issues during transport, for example,
due to long transport times of animals reared in remote areas. Mobile slaughterhouses are subject to approval like
any other slaughterhouse in accordance with Article 4(2) of Regulation (EC) No 853/2004 in each Member State
where they operate. There is, however, a need to clarify how this approval should be applied in the case of a
combination of mobile and permanent facilities of the slaughterhouse. Approval of slaughterhouses is mainly based
on compliance with requirements on the construction, layout and equipment of those slaughterhouses provided for
in Chapter II of Sections I and II of Annex III to Regulation (EC) No 853/2004.
(1) OJ L 139, 30.4.2004, p. 55.
(2) Regulation (EU) 2016/429 of the European Parliament and of the Council of 9 March 2016 on transmissible animal diseases and
amending and repealing certain acts in the area of animal health (‘Animal Health Law’) (OJ L 84, 31.3.2016, p. 1).
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(5) Article 43(6) of Commission Implementing Regulation (EU) 2019/627(3)allows, in exceptional circumstances, that
live animals may be moved to another slaughterhouse. Regulation (EC) No 853/2004 does not provide for this
possibility. For consistency of Union legislation, Regulation (EC) No 853/2004 should be aligned in this respect
with Implementing Regulation (EU) 2019/627. Chapter IV of Section I of Annex III to Regulation (EC)
No 853/2004 should therefore be amended accordingly.
(6) Regulation (EC) No 853/2004 allows the stunning and bleeding of a limited number of certain ungulates on the farm
subject to specific requirements including that the animals cannot be transported to the slaughterhouse to avoid any
risk to the handler and to prevent any injuries to the animals during transport. This requirement limits this
possibility for stunning and bleeding on the farm largely to extensively reared animals and excludes most animals
regularly handled by farmers and therefore easily transported without risk. Based on the experience gained by food
business operators and competent authorities and taking into account the increasing demand to prevent any animal
welfare issue during transport, it is appropriate to extend that possibility to stun and bleed ungulates on the farm in
accordance with specific requirements to ovine and caprine animals and other ungulates reared under any condition
of housing.
(7) On 19 January 2023, the European Food Safety Authority published a Scientific Opinion on Microbiological Safety
of Aged Meat(4) (‘the EFSA Opinion’). The EFSA Opinion indicates that aged meat does not create a higher public
health risk than fresh meat if certain requirements are complied with. Taking into account the increasing
consumption of aged meat, it is appropriate to lay down specific requirements recommended in the EFSA Opinion
in Regulation (EC) No 853/2004, in particular as regards dry-aged meat from bovine animals. Such meat is placed
on the market as fresh meat or, e.g. by the adding of ripening cultures during dry-ageing to fresh meat, as meat
preparation. Both Sections I and V of Annex III to Regulation (EC) No 853/2004 should be amended accordingly.
(8) Chapter VII of Section I of Annex III to Regulation (EC) No 853/2004 provides for alternative transport conditions
for carcases, half carcases, quarters or half carcases cut into three wholesale cuts of ovine, caprine animals, bovine
and porcine animals. These transport conditions are based on the control of the surface temperature of the meat
instead of its core temperature and need to comply with specific requirements.
(9) Based on the experience gained by food business operators and competent authorities, it is appropriate to amend
those specific requirements laid down in Chapter VII of Section I of Annex III to Regulation (EC) No 853/2004 in
particular to allow the collection of the meat from a cold store and a limited number of slaughterhouses, to allow
the transport in the same compartment with more kinds of meat complying with final temperature requirements of
such meat, and to provide additional temperature and time conditions for transport of carcases, half carcases,
quarters or half carcases cut into three wholesale cuts of ovine, caprine animals and bovine animals during a
maximum transport time on 30 hours.
(10) Different outcomes have been signalled by competent authorities on the measurement of the surface temperature
when using different methods. It is therefore appropriate to lay down a reference method based on the experience
gained by food business operators and technological developments while maintaining the possibility to use
alternative methods.
(11) Section III of Annex III to Regulation (EC) No 853/2004 requires that farmed ratites and farmed ungulates
slaughtered on the farm are to be transported to the slaughterhouse for further handling. As game-handling
establishments have appropriate facilities to hygienically handle such farmed game slaughtered on the farm they
should also be authorised to receive and handle farmed ratites and farmed ungulates.
(3) Commission Implementing Regulation (EU) 2019/627 of 15 March 2019 laying down uniform practical arrangements for the
performance of official controls on products of animal origin intended for human consumption in accordance with Regulation
(EU) 2017/625 of the European Parliament and of the Council and amending Commission Regulation (EC) No 2074/2005 as regards
official controls (OJ L 131, 17.5.2019, p. 51).
(4) EFSA Journal 2023;21(1):7745.
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(12) Point (3)(i) of Section III of Annex III also requires a declaration by the food business operator who reared the
animals to accompany farmed ratites and farmed ungulates slaughtered on the farm to the slaughterhouse. The
information provided on that declaration is similar to the food chain information. To reduce administrative burden
by this duplication of information, this requirement for declaration should be deleted. References to point 3(i)
should be replaced by references to the food chain information.
(13) Farmed game slaughtered at the holding of provenance must be accompanied by a certificate attesting compliance
with the requirements set out in Section III, point 3 of Annex III to Regulation (EC) No 853/2004, using the model
health certificate set out in Chapter 3 of Annex IV to Commission Implementing Regulation (EU) 2020/2235(5). To
avoid any ambiguity between the legal requirement laid down in Regulation (EC) No 853/2004 and the model health
certificate set out in Implementing Regulation (EU) 2020/2235, the wording of the health certificate in both
Regulation (EC) No 853/2004 and Implementing Regulation (EU) 2020/2235 should be fully consistent.
(14) Annex III, Section VIII, Chapter VII, points 1 and 2 to Regulation (EC) No 853/2004 provide that fresh fishery
products and thawed unprocessed fishery products, are to be maintained at a temperature approaching that of
melting ice and that frozen fishery products are to be kept at a temperature of not more than – 18 °C in all parts of
the products. The fishery product sector sometimes needs to deploy machines that slice fresh, thawed unprocessed
fishery products or processed fishery products and can build the slices again by using automatically placed
interleaving sheets. In this case, those fishery products are placed in a cold room to decrease their initial
temperature or, in the case of already frozen products, increase their temperature to higher than – 18 °C to permit
the cutting or the slicing. It is therefore appropriate to authorise, where it is necessary for technologically required
temperature, that the temperature of fishery products submitted to that practice differs from the temperatures
required in points 1 and 2 of Chapter VII of Section VIII of Annex III for a limited amount of time. However, storage
and transport at that temperature should not be allowed.
(15) Part I of Chapter I of Section IX of Annex III to Regulation (EC) No 853/2004 lays down health requirements for raw
milk and colostrum production in herds of farmed animals from which the milk and colostrum are collected with a
view to placing them on the market. Point 3 of that Part I provides that raw milk from cows, buffaloes, sheep or
goats that do not come from herds free or officially free of brucellosis and tuberculosis is to undergo a heat
treatment such as one to show a negative reaction to the alkaline phosphatase test. However, alkaline phosphatase
testing is not a suitable method to verify heat treatment of raw milk from non-bovine species or raw milk separated
in different fractions before being heat-treated in modern processing plants. Alternative options based on hazard
analysis and critical control points (HACCP) principles laid down in Regulation (EC) No 852/2004 of the European
Parliament and of the Council(6) should therefore be offered to food business operators to demonstrate the
effectiveness of the heat treatment applied.
(16) Part II of Chapter II of Section IX of Annex III to Regulation (EC) No 853/2004 lays down the requirements for heat
treatment for raw milk, colostrum, dairy or colostrum-based products. Point 1(a) of that Part II provides that
pasteurised products must show, where applicable, a negative reaction to an alkaline phosphatase test immediately
after such treatment. Owing to the unsuitability of alkaline phosphatase testing to verify heat treatment of raw milk
from non-bovine species or raw milk separated in different fractions before being heat-treated, alternative options
based on HACCP principles should also be offered to food business operators to demonstrate the effectiveness of
the pasteurisation.
(5) Commission Implementing Regulation (EU) 2020/2235 of 16 December 2020 laying down rules for the application of Regulations
(EU) 2016/429 and (EU) 2017/625 of the European Parliament and of the Council as regards model animal health certificates, model
official certificates and model animal health/official certificates, for the entry into the Union and movements within the Union of
consignments of certain categories of animals and goods, official certification regarding such certificates and repealing Regulation (EC)
No 599/2004, Implementing Regulations (EU) No 636/2014 and (EU) 2019/628, Directive 98/68/EC and Decisions 2000/572/EC,
2003/779/EC and 2007/240/EC (OJ L 442, 30.12.2020, p. 1).
(6) Regulation (EC) No 852/2004 of the European Parliament and the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139,
30.4.2004, p. 1).
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(17) Chapter I of Section X of Annex III to Regulation (EC) No 853/2004 lays down hygiene rules for the production of
eggs and in particular provides that, at the producer’s premises until sale to the consumer, eggs must be kept free of
extraneous odour as such an odour may be indicative of an alteration of eggs which would render them unsuitable
for direct consumption by the final consumer. However, where an extraneous odour has been intentionally applied
to eggs by a food business operator in order to flavour them with particular tastes, the presence of such an odour
does not mean that the eggs present a risk to the consumer. The placing on the market of eggs to which an odour
has been applied intentionally should therefore be permitted, provided that such practice is not intended to hide the
pre-existence of any foreign odour of the eggs.
(18) It is appropriate to provide food business operators with sufficient time to adapt to the new requirements on the dry-
ageing of beef or to demonstrate to the satisfaction of the competent authorities the safety of alternative approaches.
Therefore, these new requirements laid down in Chapter VII of Section I of Annex III to Regulation (EC)
No 853/2004, as amended by this Regulation, should apply 6 months from the date of entry into force of this
Regulation.
(19) Therefore, Regulation (EC) No 853/2004 should be amended accordingly,
HAS ADOPTED THIS REGULATION:
Article 1
Annexes II and III to Regulation (EC) No 853/2004 are amended in accordance with the Annex to this Regulation.
Article 2
The identification mark on products of animal origin may continue to include the abbreviations of ‘European Community’
set out in Annex II, Section I, Part B, point 8, of Regulation (EC) No 853/2004 as it stood in the version before the
amendments made by this Regulation, until 31 December 2028, and the products of animal origin with such
identification marks applied before that date may remain on the market.
Article 3
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the
European Union.
Point (3)(a)(iv)(1) of the Annex, shall apply from 9 November 2024.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 14 December 2023.
For the Commission
The President
Ursula VON DER LEYEN
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ANNEX
Annexes II and III to Regulation (EC) No 853/2004 are amended as follows:
(1) In Annex II, in Section I, Part B is amended as follows:
(a) point 8 is replaced by the following:
‘8. When applied in an establishment located within the Union, the mark must be oval in shape and include the
abbreviation of European Union (“EU”) in one of the official languages of the Union as follows: EC, EU, EL, UE,
EE, AE, ES, EÚ.;
Those abbreviations must not be included in marks applied by establishments located outside the Union on
products imported into the Union.’;
(b) the following point is added:
‘8a. The requirements on the form of the identification mark in this Part B may be replaced by the requirements
for a special identification mark in accordance with Article 65(1), point (h), of Regulation (EU) 2016/429 of
the European Parliament and of the Council(*), and the rules adopted in accordance with Article 67, point
(a), Article 71(3) or (4), or Article 259(1) or (2) of that Regulation.
_____________
(*) Regulation (EU) 2016/429 of the European Parliament and of the Council of 9 March 2016 on
transmissible animal diseases and amending and repealing certain acts in the area of animal health
(“Animal Health Law”) (OJ L 84, 31.3.2016, p. 1).’.
(2) In Annex II, Section III is amended as follows:
(a) the introductory paragraph is replaced by:
‘Food business operators operating slaughterhouses or game-handling establishments must, as appropriate,
request, receive, check and act upon food chain information as set out in this Section in respect of all animals,
other than wild game, sent or intended to be sent to the slaughterhouse or game-handling establishment.’;
(b) in points 1, 2, 4, 5, 6 and 7 the word ‘slaughterhouse’ is replaced by the words ‘slaughterhouse or game-handling
establishment’.
(3) Annex III is amended as follows:
(a) Section I is amended as follows:
(i) in Chapter II, the introductory phrase is replaced by the following:
‘Food business operators must ensure that the construction, layout and equipment of slaughterhouses in
which domestic ungulates are slaughtered meet the requirements laid down in the following points 1 to 9.
Mobile partial slaughterhouses must operate in cooperation with complementary permanent slaughtering
facilities in order to constitute a complete slaughterhouse complying with the requirements laid down in
the following points 1 to 9. Mobile partial slaughterhouses may operate with several complementary
slaughtering facilities, thus constituting several slaughterhouses.’;
(ii) in Chapter IV, point 1 is replaced by the following:
‘1. After arrival at the slaughterhouse, the slaughter of the animals must not be unduly delayed. However,
where required for welfare reasons, animals must be given a resting period before slaughter. Animals
that are presented at a slaughterhouse for slaughter shall be slaughtered there and direct movements
to another slaughterhouse may be allowed only in exceptional cases in accordance with Article 43(6),
second subparagraph of Implementing Regulation (EU) 2019/627.’;
(iii) Chapter VIa is amended as follows:
(1) the heading is replaced by the following:
‘Chapter VIa: SLAUGHTER AT THE HOLDING OF PROVENANCE OF DOMESTIC BOVINE
ANIMALS, OTHERS THAN BISONS, AND OVINE, CAPRINE AND PORCINE
ANIMALS AND DOMESTIC SOLIPEDS OTHER THAN EMERGENCY SLAUGHTER’;
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(2) the introductory phrase is replaced by the following:
‘Up to three domestic bovine animals, other than bisons, up to three domestic solipeds, up to six
domestic porcine animals or up to nine ovine or caprine animals may be slaughtered at the same
occasion at the holding of provenance, when authorised by the competent authority in accordance
with the following requirements:’;
(3) point (a) is deleted;
(iv) Chapter VII is amended as follows:
(1) the following point is inserted after point 2:
‘2a. For the purposes of this point, “dry-ageing” means the storage of fresh meat in aerobic conditions
of hanging carcasses or cuts either unpacked or packed in bags permeable to water vapour in a
refrigerated room or cabinet and left to age for several weeks at controlled environmental
conditions of temperature, relative humidity and airflow.
Before placing on the market or freezing, bovine meat subject to dry-ageing must be stored at a
surface temperature of – 0,5 to 3,0 °C, with a relative humidity of a maximum of 85 % and an
airflow of 0,2 to 0,5 m/s in a dedicated room or cabinet for a maximum of 35 days starting at
the end of the stabilisation period upon slaughter. However, food business operators may apply
other combinations of surface temperature, relative humidity, airflow and time, or do dry-ageing
of meat of other species, if they demonstrate to the satisfaction of the competent authority that
equivalent guarantees are provided on the safety of the meat.
In addition, the following specific measures shall be applied:
(i) the dry-ageing shall start immediately after the stabilisation period upon slaughter and
unduly delayed cutting and/or transport to an establishment carrying out the dry-ageing;
(ii) the meat shall not be loaded into the room or the cabinet until the temperature and
relative humidity referred to in the second subparagraph have been achieved;
(iii) the meat shall be hanged from the bone or, if using a shelf, sufficient perforation to
facilitate air flow with regular turning using hygienic methods must be ensured;
(iv) a higher airflow may be applied at the start of the dry-ageing process to facilitate early
crust development and reduce the surface water activity;
(v) thermometers, relative humidity probes and other equipment to accurately monitor and
facilitate control of room or cabinet conditions must be used;
(vi) air leaving the evaporator, returning to the evaporator and coming in contact with the
beef must be filtered or UV treated;
(vii) when the crust is trimmed, such trimming shall be carried out in a hygienic manner.’;
(2) in point 3(b), (iv) to (viii) are replaced by the following:
‘(iv) per transport, the vehicle transporting the carcases, half carcases, quarters, or half carcases cut
into three wholesale cuts collects meat from a maximum of three slaughterhouses or from one
cold store collecting directly from slaughterhouses; all the requirements laid down in this point
(b) shall apply to all loads of carcases, half carcases, quarters, or half carcases cut into three
wholesale cuts dispatched from the slaughterhouse and cold store collecting from the above
mentioned slaughterhouse;
(v) carcases, half carcases, quarters, or half carcases cut into three wholesale cuts must have a core
temperature of 15 °C at the start of the transport if they are to be transported in the same
compartment as meat which meets the temperature requirement set out in point 1 for offal
and 7 °C for other meat;
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(vi) a declaration by the food business operator accompanies the consignment; that declaration
must state the duration of chilling before the first loading, the time at which the first loading
of the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts was
started, the surface temperature at that time, the maximum transportation air temperature to
which the carcases, half carcases, quarters, or half carcases cut into three wholesale cuts may
be subjected, the maximum transport time permitted, the date of authorisation and the name
of the competent authority authorising the transport in accordance with point (ii);
(vii) the food business operator of destination must notify the competent authority before receiving
for the first time carcases, half carcases, quarters, or half carcases cut into three wholesale cuts,
not attaining the temperature referred to in point 1 before the start of transport;
(viii) the meat must be transported in accordance with the following parameters:
— For a maximum transport time(*)of six hours:
Maxi
mum
Surface Maximum time Maximum daily mean
transpor
Species tempera to chill to surface carcase aerobic colony
tation air
ture(1) temperature(2) count(4)
tempera
ture(3)
Ovine and caprine
8 hours log 3,5 cfu/cm2
animals 10
7 °C 6 °C
Bovine animals 20 hours log 3,5 cfu/cm2
10
Porcine animals 16 hours log 4 cfu/cm2
10
(1) Maximum surface temperature allowed at loading and thereafter measures at the thickest part
of the carcase, half carcases, quarters, or half carcases cut into three wholesale cuts.
(2) Maximum time allowed from the moment of killing until the reaching of the maximum surface
temperature allowed at loading.
(3) The maximum air temperature to which the meat is allowed to be subjected from the moment
loading begins, and throughout the whole duration of the transport.
(4) Slaughterhouse maximum daily mean carcase aerobic colony count using a rolling window of
10 weeks, allowed for carcases of the relevant species, as assessed by the operator to the
satisfaction of the competent authority, according to the sampling and testing procedures laid
out in points 2.1.1, 2.1.2 of Chapter 2, and point 3.2 of Chapter 3, of Annex I to Commission
Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for
foodstuffs (OJ L 338, 22.12.2005, p. 1).
The maximum transport time may be extended to 30 hours if a core temperature below
15 °C is reached before the start of the transport.
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— For a maximum transport time(**)of 60 hours:
Maxi
Maximum Core mum Maximum daily
Surface
time to chill to tem transpor mean carcase
Species tempera
surface tem pera tation air aerobic colony
ture(1)
perature(2) ture(3) tempera count(5)
ture(4)
Ovine and
caprine ani 12 hours
mals
4 °C 15 °C 3 °C log 3 cfu/cm2
10
Bovine ani
24 hours
mals
(1) Maximum surface temperature allowed at loading and thereafter measures at the thickest part
of the carcase, half carcases, quarters, or half carcases cut into three wholesale cuts.
(2) Maximum time allowed from the moment of killing until the reaching of the maximum surface
temperature allowed at loading.
(3) The maximum core temperature of the meat allowed at the time of loading, and thereafter.
(4) The maximum air temperature to which the meat is allowed to be subjected from the moment
loading begins, and throughout the whole duration of the transport.
(5) Slaughterhouse maximum daily mean carcase aerobic colony count using a rolling window of
10 weeks, allowed for carcases of the relevant species, as assessed by the operator to the
satisfaction of the competent authority, according to the sampling and testing procedures laid
out in points 2.1.1, 2.1.2 of Chapter 2, and point 3.2 of Chapter 3, of Annex I to Regulation
(EC) No 2073/2005.
(ix) methods for measuring the surface temperature shall be validated and the following method
shall be used as reference method:
— a thermometer calibrated in accordance with the latest version of ISO 13485 shall be
used;
— the sensor shall be penetrated perpendicularly in the thickest part at a depth of 0,5 to 1
cm of the external part of either:
(a) the shoulder; or
(b) the leg for bovine, ovine and caprine animals or of the ham, or the internal surface of
the ham in the middle upper part for porcine animals;
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— five temperature measurements shall be carried out as follows:
— at least one of the five measurements must be below the surface temperature
requirements laid down in point (viii).
_____________
(*) Maximum time allowed from the start of loading of meat into the vehicle until the completion
of the final delivery. Loading of the meat into the vehicle may be postponed beyond the
maximum time allowed for chilling of the meat to its specified surface temperature. If this
happens, then the maximum transport time allowed must be shortened by the same length of
time by which the loading was postponed. The competent authority of the Member State of
destination may limit the number of delivery points.
(**) Maximum time allowed from the start of loading of meat into the vehicle until the completion
of the final delivery. Loading of the meat into the vehicle may be postponed beyond the
maximum time allowed for chilling of the meat to its specified surface temperature. If this
happens, then the maximum transport time allowed must be shortened by the same length of
time by which the loading was postponed. The competent authority of the Member State of
destination may limit the number of delivery points.’;
(b) in Section II, in Chapter II, the introductory phrase is replaced by the following:
‘Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which
poultry or lagomorphs are slaughtered meet the requirements laid down in the following points 1 to 7. Mobile
partial slaughterhouses must operate in cooperation with complementary permanent slaughtering facilities in
order to constitute a complete slaughterhouse complying with the requirements laid down in the following points
1 to 7. Mobile partial slaughterhouses may operate with several complementary slaughtering facilities, thus
constituting several slaughterhouses.’;
(c) Section III is amended as follows:
(1) Point 3 is amended as follows:
(i) Point (h) is replaced by the following:
‘(h) slaughtered and bled animals are transported to the slaughterhouse or to a game-handling
establishment, as appropriate, hygienically and without undue delay. If transport takes more
than two hours, the animals must be refrigerated; where climatic conditions so permit, active
chilling shall not be required. Evisceration may take place on the spot, under the supervision of
the official veterinarian;’;
(ii) Point (i) is deleted;
and,
(iii) Point (j) is replaced by the following:
‘(j) the health certificate set out in Chapter 3 of Annex IV to Implementing Regulation
(EU) 2020/2235, issued and signed by the official veterinarian, attesting to a favourable result of
the ante-mortem inspection, correct slaughter and bleeding and the date and time of slaughter,
must accompany the slaughtered animal to the slaughterhouse or to a game-handling
establishment, as appropriate, or must be sent in advance in any format.’;
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(2) Point 3a is replaced by:
‘3a By way of derogation from point 3(j), the competent authority may authorise that the attestation of the
correct slaughter and bleeding and of the date and time of slaughter be included only in the food chain
information in accordance with Section III to Annex II of this Regulation provided that:
(a) the holding is not situated in a restricted zone defined in Article 4(41) of Regulation (EU) 2016/429;
(b) the food business operator has demonstrated the appropriate level of competence to slaughter
animals without causing the animals any avoidable pain, distress or suffering in accordance with
Article 7(2) of Regulation (EC) No 1099/2009 and without prejudice to Article 12 of that
Regulation.’;
(d) in Section V, in Chapter III, the following point is added:
‘6. Meat preparations subjected to dry-ageing, shall comply with the requirements laid down in Section I, Chapter
VII, point 2a of this Annex III.’;
(e) in Section VIII, in Chapter VII, the following point is added:
‘4. Where fresh fishery products, thawed unprocessed fishery products, or processed fishery products need to be
at a temperature lower than that of melting ice to permit the use of machines that slice or cut fishery
products, they may be maintained at such technologically required temperature for a period of time as short
as possible and in any case not exceeding 96 hours. Storage and transport at that temperature shall not be
allowed.
Where frozen fishery products need to be at a temperature higher than – 18 °C to permit the use of machines
that slice or cut fishery products, they may be maintained at such technologically required temperature for a
period of time as short as possible and in any case not exceeding 96 hours. Storage and transport at that
temperature shall not be allowed.’;
(f) Section IX is amended as follows:
(i) in Chapter I, in Part I, point 3 is replaced by the following:
‘3. However, raw milk or colostrum from animals that does not meet the requirements set out in point 2
may be used with the authorisation of the competent authority:
(a) in the case of cows, buffaloes, sheep or goats or females from other species that do not show a
positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, and
in the case of sheep or goats which have been vaccinated against brucellosis as part of an
approved eradication programme and do not show any symptom of that disease, after having
undergone a heat treatment such as to show, where applicable, a negative reaction to the alkaline
phosphatase test. When the alkaline phosphatase test is not suitable to demonstrate the
effectiveness of the heat treatment applied, such as situations where raw milk is produced from
non-bovine species or separated in different fractions before being heat-treated, food business
operators shall be permitted to provide the competent authority with the necessary assurances
and keep associated records as part of their procedures based on hazard analysis and critical
control points (HACCP) principles in accordance with Article 5 of Regulation (EC) No 852/2004;
(b) in the case of sheep or goats that do not show a positive reaction to tests for brucellosis, or which
have been vaccinated against brucellosis as part of an approved eradication programme, and
which do not show any symptom of that disease, for the manufacture of cheese with a
maturation period of at least two months.’;
(ii) in Chapter II, in Part II, point 1(a) is replaced by the following:
‘(a) Pasteurisation is achieved by a treatment involving:
(i) a high temperature for a short time: at least 72 °C for 15 seconds;
(ii) a low temperature for a long time: at least 63 °C for 30 minutes; or
(iii) any other combination of time-temperature conditions to obtain an equivalent effect.
10/11 ELI: http://data.europa.eu/eli/reg_del/2024/1141/ojEN
OJ L, 19.4.2024
The treatment referred to in (i), (ii) and (iii) shall ensure that the products show, where applicable, a
negative reaction to an alkaline phosphatase test immediately after such treatment. When the alkaline
phosphatase test is not suitable to demonstrate the effectiveness of the pasteurisation, such as
situations where products are derived from non-bovine species or separated in different fractions
before being pasteurised, food business operators shall be permitted to provide the competent
authority with the necessary assurances and keep associated records as part of their procedures based
on hazard analysis and critical control points (HACCP) principles in accordance with Article 5 of
Regulation (EC) No 852/2004.’;
(g) in Section X, in Chapter I, point 1 is replaced by the following:
‘1. At the producer’s premises, and until sale to the consumer, eggs must be kept clean, dry, free of unintended
extraneous odour, effectively protected from shocks and out of direct sunshine. Any intentional application
of extraneous odour to eggs must not be aimed at hiding a pre-existing odour.’.
ELI: http://data.europa.eu/eli/reg_del/2024/1141/oj 11/11