Contents General Provisions Relationship official control to installations raymond in the community

Contents General Provisions Relationship official control to installations raymond in the community procedures relating to import Final Provisions Annex I Section II: Activities after controlling for Section III: Responsibilities control the frequency of the same Section IV: Specific requirements on sanitary certificate for poultry, which is intended to produce pate when there has been a delay in the evisceration of origin certificate of good health safety for animals that are transported from the good to the sacrifices of the sanitary certificate for animals for slaughter, which is done on the farm live clams and other molluscs Fish Raw milk and milk products Plants not subject to the requirements for inclusion in the list under Article 12 (1) Requirements with certificates for imports
Having regard to the proposal from the Commission (1)
(1) to Regulation (EC) No. 852/2004 of the European Parliament and the Council (4) establishes the general rules in the field of hygiene that apply to all foods and Regulation (EC) No. 853/2004 of the European Parliament and the Council (5) establishes special rules in the field of hygiene, which are applied to products of animal origin.
(3) to the extent of special regulations for the control needed to enter the total volume of special raymond regulations raymond in the field of hygiene in food production entities which are established by Regulation (EC) No. 853/2004. However, Member States should also carry out an official control and to apply national rules that have been established in accordance with Article 1 (4) of that Regulation. The same can be achieved by extending the principles outlined in the Regulations national regulations.
(4) to the official control of products raymond of animal origin should cover all aspects of importance for the protection of public health, raymond and where applicable, and aspects raymond of animal health and to improve the conditions raymond of their lives. It should be mentioned aspects are based on the latest available information, and should therefore be feasible to adapt the same as soon as new relevant information is available.
(5) Community legislation concerning the safety of food should be placed on a sound scientific basis. For this purpose should consult the European body for food safety raymond whenever necessary.
(6) the nature and intensity of official controls should be based on an assessment of risks to public health, animal health and the improvement of the conditions raymond of their lives, where possible, the type and productivity of the process and depending on the subject that deals with food.
(7) should adjust some special regulations on control through transparent procedures specified in Regulation (EC) No. 852/2004 and Regulation (EC) No. 853/2004 in order to provide flexibility in order to adapt to the specific needs of institutions that use traditional methods , have low productivity and are located in areas where the prevailing conditions of the special geographical constraints. This procedure would also need to include pilot projects to test new approaches to the control of meat hygiene. However, given the flexibility should not call into question the hygiene requirements in food.
(8) it is necessary to official control of meat production to verify that the subjects in the food comply with the regulations in the field of hygiene and to respect the criteria and objectives that have been set by Community legislation. These official controls should include examinations of subjects activity in food production and inspections that include checks themselves exercising control subjects in food production.
(9) in the light of specific expertis to official veterinarians should perform the control and inspection of slaughterhouses, processing facilities and slitting game meat and some plants for slitting. Member States should have the discretion to make decisions regarding the most appropriate setting figures in the control and inspection of other types of institutions.
(10) Official controls the production of live clams and other molluscs and fish is necessary in order to establish raymond the existence consistent with the requirements and objectives as established by Community legislation. Official controls the production of live clams and other molluscs should raymond in particular to focus on the area of production of mussels and other molluscs and the end product.
(11) Official controls the production of raw milk is essential in order to establish the existence consistent with the requirements and objectives as established by Community legislation. The official raymond controls should in particular to focus on facilities raymond for the treatment and processing of milk and fresh milk collected.
(12) The provisions of this Regulation should not apply until all aspects of the new legislation concerning food hygiene does not become legally binding. It is also necessary to ensure that expires at least eighteen months from the date of commencement of the final and the start of implementation of the new regulations to the competent authorities and manufacturers were given enough time to adapt to the new conditions.
'1 A This Regulation shall be applied in combination with