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Ministerial Circular No. 6 laying down directives in matter of hygienic requirements for the production of meat and meat-base products and related veterinary checks.

Country/Territory
Italy
Document type
Miscellaneous
Date
1998
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food quality control/food safety Hygiene/sanitary procedures Meat Transport/storage Inspection Packaging/labelling Slaughtering
Geographical area
Alps, Europe, Europe and Central Asia, European Union Countries, Mediterranean, Southern Europe
Abstract

The present Circular lays down particular provisions in matter of hygienic requirements to be met when meat and meat-based products are produced. Such provisions are contained in the Annex to the Circular, which consists of nine points concerning: (1) staff training; (2) hygienic conditions to be fulfilled by the personnel (including the use of certain special gloves and boots); (3) hygienic requirements to be met by the premises and the equipment; (4) hygienic conditions to be met during slaughtering, giving particular regard to bovines, ovines, caprines, swines and horses, on the one hand, and to poultry, rabbits and game, on the other hand; (5) hygienic conditions for slicing; (6) hygienic requirements referring to the production of minced meat, meat preparations and meat-based products; (7) packaging hygienic conditions; (8) storage hygienic conditions; (9) assignments entrusted to the official veterinarian in matter of veterinary checks to be carried out on the premises and on personnel.

Full text
Italian
Website
www.comune.jesi.an.it