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  • 1 Human Health Hazardcourt hammer
    infoRisk of food contamination [Food hygiene]
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    infoRisk of image or reputation - responsible products and services [food hygiene]

    Special provisions applicable to butchery workshops delivering directly to final customer


    Scope of application

    This obligation applies to the retail, storage and transport of products of animal origin and foodstuffs containing them.

    Description

    I. - Equipment and procedural conditions to be respected
    • To have dedicated, easily identifiable equipment and tools (cutting boards, knives, saws) used for boning parts adjacent to the spinal column.
    • Be equipped to weigh the specified risk materials resulting from the boning of these same parts.
    • Have watertight bins and a refrigerated or cold room for collecting and storing the waste generated by the boning operation, with a view to its final incineration or co-incineration, in accordance with the requirements of decree no. 005-1219 of 28 September 2005 relating to the declaration and conservation periods mentioned in article L. 226-6 of the rural code. The capacity of this equipment is adapted to the frequency of waste removal applied in accordance with the requirements of the aforementioned decree.
    • Proof of the removal, by a specialised company approved for their treatment, of category 1 animal by-products generated within the establishment by the boning of bovine carcasses and parts of carcasses containing vertebral bone considered to be specified risk material.
    • The hygiene and safety training plan for the establishment's staff includes the management of specified risk materials.
    II - Operating conditions to be observed
    • The boning of parts adjoining the vertebral column is carried out using the dedicated equipment provided for in 1° of I of this chapter, taking the necessary precautions to avoid any risk of disseminating bones or splinters of vertebral bone during the operations. The bones of the vertebral column containing the dorsal root ganglia are isolated on the board reserved for this operation. The muscle groups are boned in the following sequence: collar, short ribs, middle ribs, sirloin (the tenderloin may be removed first, then the striploin boned in two work sessions, to limit desiccation and oxidation of the meat).
    • After boning, the bones of the vertebral column containing the dorsal root ganglia as well as other waste obtained during this operation and considered as category 1 are placed in a bin clearly identified by the words "SRM" or "CATEGORY 1" (respectively for "specified risk material" or "category 1 by-products") or by a colour code, the meaning of which is clearly known to the staff of the establishment and reserved for this use only. Any bones that fall to the floor are collected before the floor is cleaned. This reusable bin is hermetically sealed and made of rot-proof material, allowing effective cleaning and disinfection. It has a hermetically sealed closure, making it easy to grip and handle.
    • The bones are denatured using any colouring agent authorised by instruction from the Minister for Agriculture. This operation must be repeated for each new deposit of vertebral column bones in the bin.
    • The closed bin reserved for category 1 by-products is stored in a refrigerated chamber at a positive or negative temperature, depending on the period for which the waste is to be kept, in accordance with the provisions of the aforementioned decree.
    • Specified risk materials or category 1 by-products generated by the boning operation of pieces adjoining the vertebral column are evacuated in accordance with the procedures defined by instruction from the Ministry of Agriculture.
    • After each boning operation, the work equipment and dedicated cutting tools are cleaned and then disinfected so that no organic matter remains. The tools are left to soak in a product and according to a procedure authorised or approved by the Ministry of Agriculture for this use (for example, one hour at room temperature in bleach with 2% active chlorine). The bins reserved for category 1 by-products are cleaned and disinfected after each collection operation. Instructions on good hygiene practice must be followed.
    • The practical arrangements for the collection of category 1 by-products, generated by the boning of carcasses and parts of carcasses from bovine animals and containing vertebral bone considered to be specified risk material, are defined by instruction from the Ministry of Agriculture.
    III - Documentary obligations

    A system has been set up to guarantee the traceability of the various products entering and leaving the establishment, and in particular to enable a link to be made between carcasses containing specified risk material and the category 1 by-products generated. Invoices relating to cattle subject to the obligation to remove vertebrae considered to be specified risk material are filed in chronological order of arrival, as are specified risk material removal orders. Documents relating to SRM management are kept for three years. The documentary procedures for waste disposal are defined in an instruction issued by the Ministry of Agriculture.

    IV. - General obligations

    Insofar as the establishment does not debone all of the beef containing vertebral bone considered to be specified risk material that it receives, it is obliged to deliver this meat only to establishments authorised to receive it.

    Note : chopped meats must be prepared on demand and in view of the purchaser. However, by derogation provided by Article 1(5) of Regulation (EC) No 853/2004, minced meat may be prepared at the advance as long as: 
    • the manufacturing workshop meet the requirements for the manufacture of ground meat of Section V of Annex III to Regulation (EC) No 853/2004; 
    • the operator has reported this activity to the Prefect (Departmental Director for Veterinary Services).

    Authority

    Prefecture
    Regional Directorate for Food, Agriculture and Forestry
    Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

    Responsible(s)

    Exploitant du secteur alimentaire


    Arrêté du 21 décembre 2009 relatif aux règles sanitaires applicables aux activités de commerce de détail, d'entreposage et de transport de produits d'origine a

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