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European Communities (Fresh Poultrymeat) Regulations, 1996.

Country/Territory
Ireland
Document type
Regulation
Date
1996
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food quality control/food safety Meat Processing/handling Hygiene/sanitary procedures Inspection Standards Poultry products Fraud
Geographical area
Atlantic Ocean Islands, Europe, Europe and Central Asia, European Union Countries, North Atlantic, North-East Atlantic, Northern Europe
Abstract

The purpose of these Regulations is to implement Council Directive No. 71/118/EEC as amended and updated by Council Directive No. 92/116/EEC. These Regulations lay down the health rules for the production and placing on the market of fresh poultry meat intended for human consumption. They require premises to comply with specified standards of structural and hygienic operation. The Regulations also provide for the health marking of all fresh poultry meat produced in approved establishments and the veterinary supervision of such establishments. "Poultry" means the species as defined in the Council Directive. The Schedule contains rules for the approval of establishments, hygiene of staff, premises and equipment in the establishments, inspection and health control, health marking, etc. (21 regulations divided into 9 Parts)

Full text
English
Website
www.bailii.org

References - Legislation

Implements

Council Directive 71/118/EEC on health problems affecting trade in fresh poultrymeat.

Legislation | European Union | 1971

Keyword: Food quality control/food safety, Meat, Poultry products, Hygiene/sanitary procedures, Slaughtering, Inspection, Internal trade

Source: FAO, FAOLEX

Amended by

European Communities (Fresh Poultrymeat) Regulations, 1997.

Legislation | Ireland | 1997

Keyword: Food quality control/food safety, Meat, Processing/handling, Hygiene/sanitary procedures, Inspection, Standards, Poultry products

Source: FAO, FAOLEX

European Communities (Fresh Meat and Poultry) (Checks on General Hygiene) Regulations 2003 (S.I. No. 81 of 2003).

Legislation | Ireland | 2003

Keyword: Hygiene/sanitary procedures, Poultry products, Certification, Food quality control/food safety

Source: FAO, FAOLEX