This Directive lays down health rules for the production and placing on the market of fresh poultrymeat. Carcasses and offal must: (i) come from an animal inspected before slaughter; (ii) have been obtained from an approved slaughterhouse; (iii) have been treated under satisfactory hygiene conditions; (iv) have been inspected post mortem; and (v) have not been found unfit for human consumption, have been given a health marking, have been suitably packaged. Member States shall ensure that fresh poultrymeat or poultry is subjected to tests for residues where the official veterinarian suspects their presence and to the sampling. Each Member State shall draw up a list of approved establishments each of which shall have a veterinary approval number.
1992-12-17