Decree No. 200 / 2003 Coll.
Decree on animal health requirements for egg products
Valid
Order
Effective from 11.07.2003
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200
DECLARATION
of 27 June 2003
on animal health requirements for egg products
The Ministry of Agriculture provides pursuant to Section 78 of Act No. 166 / 1999 Coll., on Veterinary Care and on the amendment of certain related laws (Veterinary Act), as amended by Act No. 131 / 2003 Coll., ("the Act ') for the implementation of Sections 22 (2) and 24 (2) of the Act:
(1) This decree regulates the animal health conditions for the production and putting into circulation of egg products in accordance with European Community law (1).
(2) This decree does not apply to:
(a) finished food products of egg products as defined in § 2 and meeting the requirements set out in § 4;
(b) egg products which have been obtained in service in which the industrial method of production is not applied and which, without any treatment, are used for the manufacture of foodstuffs intended for direct human consumption or are consumed on the spot immediately after preparation.
For the purposes of this decree:
(a) eggs - eggs in shell, suitable for direct human consumption or use in the food industry, except broken eggs, eggs placed in hatchery incubators and cooked eggs;
(b) egg products - products derived from eggs, their constituents or from melanise after the removal of the shell and of the subshell and intended for human consumption; may be partially supplemented with other food and additives and may be liquid, concentrated, dried, crystallized, frozen, deep-frozen or coagulated,
(c) the production holding - the holding on which eggs intended for direct human consumption are produced,
(d) an undertaking - an undertaking, establishment or other establishment, approved for the production or treatment of egg products;
(e) crisps - eggs with broken shell, which, however, hold together and do not have broken subshell,
(f) batch - egg products prepared under the same conditions, in particular treated in the same way in a single continuous technological process,
(g) consignment - egg products delivered simultaneously to the same destination for further processing in the food industry or intended for direct human consumption;
(h) packaging - placing of egg products in packaging of any kind which complies with the requirements laid down in specific legislation.2)
(1) The State Veterinary Administration shall, in accordance with Article 48 (1) (j) of the Act, maintain, publish on the website of the State Veterinary Administration and update the list of approved undertakings with their veterinary approval numbers.
(2) Approved undertakings are checked both by the operator and officially in the framework of state veterinary supervision in accordance with Section 5 and Part VII of the Annex to this Decree.
(1) Egg products may only be used as food or raw material for the manufacture of food products if they comply with the requirements laid down in this Decree and have been:
(a) obtained from eggs of hens, ducks, geese, turkeys, guinea fowls or quails, excluding mixtures of eggs of different species;
(b) marked with an indication of the percentage of the egg ingredients, provided that they are partly supplemented by other foodstuffs or raw materials or additives, if any, which comply with the requirements laid down in the specific legislation; 3)
(c) prepared and treated in an undertaking approved for that activity which fulfils the conditions laid down in Parts I and II of the Annex to this Decree;
(d) prepared under the hygiene conditions set out in Parts III and V of the Annex to this Regulation of eggs meeting the requirements laid down in Part IV of the Annex thereto;
(e) treated in such a way as to permit compliance with the analytical values set out in Part VI of the Annex thereto; However, if technological reasons for preparing certain food products derived from egg products so require, the Regional Veterinary Administration may authorise that, subject to the conditions laid down, certain egg products need not undergo this treatment; in that case, these egg products must be used without delay in the undertaking in which they are intended for the manufacture of other food products,
(f) have been subjected to the veterinary checks provided for in Part VII of the Annex to this Regulation,
(g) packed in accordance with Part VIII of the Annex to this Decree,
(h) stored and transported in accordance with Parts IX and X of the Annex thereto.
(2) The egg products referred to in paragraph 1 must comply with the analytical values set out in Part VI of the Annex to this Regulation.
(3) Where egg products are intended for direct human consumption, they shall bear the health mark in accordance with Part XI of the Annex to this Regulation and comply with the labelling requirements, (4) presentation and promotion (5) of food products intended for sale to the consumer, as laid down in specific legislation.3)
Producers of egg products in accordance with the obligations laid down in § 22 (1) (d) to (f) of the Act and in order to fulfil the conditions laid down in this Decree:
(a) take samples for laboratory examination to check compliance with the analytical values set out in Part VI of the Annex to this Regulation;
(b) ensure that egg products which cannot be stored at room temperature are stored or transported at the temperatures listed in Parts IX and X of the Annex to this Regulation;
(c) specify the period during which the shelf-life of egg products is guaranteed;
(d) provide on request to the authorities carrying out national veterinary surveillance records of the results of the checks and laboratory tests;
(e) identify each batch of egg products in such a way as to determine the date of their treatment; this marking must be indicated in the record of the treatment of egg products and the health mark,
(f) allow the authorities carrying out national veterinary surveillance to have permanent access to all parts of the undertaking in order to be able to ascertain whether the conditions laid down in this Decree are complied with and, in the event of deficiencies, to impose the measures necessary to eliminate them.
(1) The authorities exercising national veterinary supervision over the production and putting into circulation of egg products shall, in the exercise of that surveillance, aim at the control of residues of substances having a pharmacological and hormonal effect, on residues of antibiotics, pesticides, detergents and other harmful substances or substances which could alter the sensory properties of egg products and which could be dangerous or harmful to human health.
(2) Where egg products contain residues of the substances referred to in paragraph 1 which exceed their maximum permitted levels laid down in specific legislation6 (hereinafter referred to as "the limits set"), their use in or put into circulation in foodstuffs for human consumption, whether for the manufacture of food products or for direct human consumption, may not be authorised.
(3) If the authorities carrying out the national veterinary surveillance find that the animal health conditions for the production of egg products laid down in this Decree are not fulfilled, they shall take appropriate measures to remedy the shortcomings laid down by the law.
(2) A circle marking is used in other enterprises, establishments or other establishments.
Efficacy
(1) This Decree shall take effect on the day of its publication.
(2) Paragraph 7 (1) expires on the date of entry into force of the Treaty of Accession of the Czech Republic to the European Union.
Minister:
Ing. Palas v. r.
Annex to Decree No. 200 / 2003 Coll.
VETERINARY REQUIREMENTS FOR THE PRODUCTION OF EGG PRODUCTS AND THEIR INDUSTRY
I
General conditions for the approval of undertakings
An undertaking may be approved only if it has:
1. in areas where eggs are stored or where egg products are produced and stored:
(a) floors made of impermeable material, easy to clean and disinfect, resistant to rot, which are laid so that water can easily drain. The water must be taken into the sewerage with a grate and a siphon against the penetration of odors;
(b) smooth, durable and impermeable walls with a light, washable surface of not less than 2 m, in cold stores or refrigerators and in warehouses up to and including the storage of goods. The link between floor and wall shall be rounded or similarly modified to facilitate cleaning;
(c) door made of durable material. The wood door shall have smooth and impermeable surface treatment on both sides;
(d) easy-to-clean ceilings, treated and treated in a way that does not permit the establishment of impurities, mold formation, paint peeling and vapour condensation;
(e) satisfactory ventilation and, where appropriate, sufficient vapour discharge;
(f) sufficient natural or artificial lighting;
(g) as close as possible to working places, sufficient equipment to wash and disinfect hands as well as to clean and disinfect machinery, containers, tools and workpieces. These facilities shall be equipped with a presence of warm and cold water or pre-mixed water at a suitable temperature and means of washing, disinfection and hygienic hand drying. The water supply battery shall not be operable by hand, forearm or arm ("manually ');
2. a sufficient number of dressing rooms with smooth, impermeable and washable walls and floors, with washbasins, showers and flushing toilets which are located, arranged and equipped to protect clean parts of the building from contamination. The toilets must not be opened directly into the workspace. The washers shall be equipped with running hot and cold water or pre-mixed water at a suitable temperature and means of washing, disinfection and hygienic hand drying. Water batteries shall not be manually operated. There shall be a sufficient number of washbasins close to the toilets;
3. a separate site with suitable equipment for cleaning and disinfection of fixed and portable containers and containers. However, such a place and establishment shall not be required if those activities are to be carried out in another place approved for that purpose;
4. supply of exclusively drinking water (Decree No. 376 / 2000 Coll., laying down requirements for drinking water and the extent and frequency of its control). Exceptionally, however, the use of commercial water for steam production, fire protection and cooling of refrigerating machinery is permitted provided that the pipes installed for this purpose do not allow the use of such water for other purposes and do not pose a risk of contamination of egg products. Useful water and steam shall not come into direct contact with egg products, nor shall they be used to clean and disinfect machinery, containers, tools and work aids that come into contact with egg products. The utility water pipe must be significantly different from the drinking water pipe;
5. appropriate pest protection devices such as insects and rodents;
6. equipment, pipes, containers, tools and workpieces which come into contact with egg products shall be made of smooth, easily washable, cleansable and disinfectable corrosion resistant material which does not transfer substances to egg products in quantities which could endanger human health, alter the composition of the egg products or impair their sensory properties.
II
Specific conditions for the approval of undertakings
In addition to the general conditions, an undertaking must have:
1. suitable, sufficiently large rooms for the separate storage of eggs at a non-volatile ambient temperature of not less than 5 ° C and not more than 18 ° C, at a relative humidity of 70 to 75%, and for the storage of egg products at the temperatures specified in Part IX. Freezers and cold stores shall be equipped with a registration thermometer or remote registration thermometer;
2. equipment for washing, cleaning and disinfecting eggs, where products for the manufacture of which contaminated eggs are used (eggs contaminated on the surface of the shell by faeces, litter, egg content or other external impurities) which are washed, cleaned and disinfected. This disinfection may only be carried out by products listed by the European Union institutions;
3. the following rooms:
(a) a special room with suitable facilities to beat eggs and collect egg contents and to remove parts of shells and subshells;
(b) a separate room for operations other than those referred to in (a).
Where egg products are pasteurised, pasteurisation in the room referred to in (a) may be carried out if the holding has a pasteurisation system closed; in other cases, pasteurisation shall be carried out in the room referred to in (b). Any measures to prevent contamination of egg products after pasteurisation shall be taken in a non-closed pasteurisation method;
4. suitable equipment for in-house transport of egg contents;
5. for the cases referred to in this Decree, an egg-based establishment approved by the Regional Veterinary Administration and equipped in the case of:
(a) pasteurisation by means of an automatic temperature check, a registration thermometer and an automatic system which prevents insufficient heating;
(b) in addition, a continuous pasteurisation system, an appropriate safety system to prevent pasteurised egg products from being mixed with imperfect pasteurisation and an automatic safety device to prevent mixing;
6. room for storage of other food and additives;
7. In the case of disposable packaging, appropriate and, if necessary, separate storage places for such packaging and materials for their manufacture;
8. facilities for immediate disposal and separate storage of shells and eggs or egg products unfit for human consumption;
9. suitable facilities for the sanitary packaging of egg products;
10. the appropriate laboratory for the analysis and investigation of raw materials and egg products as required by this Decree. If the undertaking does not have a laboratory, it must ensure the services of another laboratory which meets these requirements and inform the Regional Veterinary Administration thereof;
11. appropriate de-icing facilities for frozen egg products to be subjected to further treatment and handling in an approved undertaking, as appropriate;
12. separate room for cleaning and disinfection and cleaning and disinfection.
III
Hygiene requirements for premises, equipment and personnel
Perfect cleanliness of premises and their equipment is required as well as the cleanliness and respect of the personal hygiene of workers.
1. Persons who treat or handle eggs and egg products shall in particular wear clean clothes, footwear and headgear. They must wash and disinfect their hands several times during the working day and always before restarting work. It is forbidden to smoke, eat, drink, spit and chew in areas where eggs and egg products are stored or handled.
2. No animals may enter the premises. Insects, rodents and other pests must be systematically thin.
3. The premises, equipment, machinery, vessels, tools and work equipment used in the work of egg products must be kept in good and clean condition. Equipment, machinery, containers, tools and work equipment shall be carefully cleaned and disinfected several times during the working day, after work has been completed and before re-use after they have been contaminated. Closed systems for the transport of egg products shall be equipped with appropriate equipment to clean and disinfect all parts. After cleaning and disinfection the pipes must be rinsed with drinking water.
4. Space, equipment, machinery, containers, tools and work equipment shall not be used for purposes other than the processing of egg products. However, with the agreement of the Regional Veterinary Administration, they may be used for the processing of other food products at the same time or in a separate manner, provided that all necessary measures are taken to prevent contamination or damage to egg products.
5. Drinking water must be used for all purposes. However, exceptionally, the use of commercial water for steam production, fire protection and cooling of refrigeration equipment may be permitted provided that the pipes installed for this purpose do not allow the use of commercial water for other purposes and do not pose any risk of contamination of eggs and egg products. The utility water pipe must be significantly different from the drinking water pipe.
6. Cleaning, disinfection and similar equipment shall be used and stored in such a way that they do not pollute equipment, machinery, containers, tools, work aids and egg products. After these devices have been used, the equipment, machinery, containers, tools and work equipment must always be perfectly rinsed with drinking water.
7. Persons who are a potential source of contamination shall be prohibited from working or handling eggs or egg products.
8. Persons employed at work and handling eggs and egg products must demonstrate by medical proof that they are fit to carry out this epidemiological activity. In accordance with specific legislation they are required to undergo preventive medical examinations and examinations and to report immediately any infectious disease (§ 19, 20 of Act No. 258 / 2000 Coll., on the Protection of Public Health and on the amendment of certain related laws, as amended).
IV
Requirements for eggs intended for the production of egg products
1. Eggs intended for the manufacture of egg products must be packed in packages complying with Commission Regulation (EC) No 2295 / 2003 of 23 December 2003 laying down detailed rules for the application of Council Regulation (EEC) No 1907 / 90 on certain marketing standards for eggs.
2. Only eggs which have not been placed in hatchery incubators are used for the production of egg products, suitable for human consumption, which have a perfectly developed shell without breaching. Ships may be used only if they are transported directly from the packing centre (packing centre) or from the production farm to the approved holding where they are beaten as quickly as possible.
3. Eggs and egg products unfit for human consumption must be removed and denatured in such a way that they cannot be used for human consumption. They shall be immediately placed in the space specified in Part II, point 8.
V
Specific hygiene requirements for the production of egg products
All operations shall be carried out in such a way as to avoid any contamination during production, handling and storage of egg products. In particular:
1. eggs and egg products intended for further treatment must be stored immediately after delivery in the rooms referred to in Part II (1) and stored there until processing. Trailers shall not be placed directly on the floor;
2. the eggs are unpacked and washed and disinfected as necessary in an area separated from the grooves, the packaging must not reach the grooves;
3. the eggs shall be beaten in the room referred to in point 3 (a) of Part II;
4. the polluted eggs must be cleaned before beating. This activity shall be carried out in an area separated from the blubber and from other areas where the egg contents exposed to contamination are handled. The cleaning procedures shall be such as to avoid contamination or degradation of egg contents. At the time of beating, the shells must be dry enough to avoid degrading the egg contents with the rest of the water used for washing;
5. eggs other than eggs of hens, turkeys and guinea fowls must be handled separately and treated separately. All equipment must be cleaned and disinfected before processing eggs of hens, turkeys and guinea fowls;
6. all ways of beating must be carried out in such a way as to avoid contamination of egg contents in any case. Therefore, egg contents must not be obtained by centrifugation or crushing, or by centrifugation of shells to obtain egg residue. The quantity of shell residues and subshell DNA in the egg product shall be limited to the minimum and shall not exceed the quantity referred to in point 2 (c) of Part VI;
7. each ingredient of the egg product must be treated as soon as possible after bludgeoning. The heat treatment shall consist of an appropriate combination of temperature and exposure time to destroy any vegetative organisms present, in particular pathogenic micro-organisms. During heat treatment temperatures shall be continuously recorded. Records of each batch which has been heat-treated shall be kept for a period of 2 years and shall be made available to the authorities carrying out national veterinary surveillance. The insufficiently heat treated batch shall be immediately retreated in the same undertaking, provided that this new treatment ensures its suitability for human consumption. If this lot is proven unfit for human consumption, it shall be denatured in accordance with point 3 of Part IV;
8. If the treatment is not carried out immediately after removal, the egg contents must be stored under appropriate hygiene conditions, frozen or at a temperature not exceeding 4 ° C. The storage period at 4 ° C shall not exceed 48 hours, except for the ingredients which will be removed from sugar;
9. Where certain technological procedures so require, in specific cases and under specific conditions laid down by the European Commission, egg products from an approved undertaking may be treated in another approved undertaking, subject to the conditions that egg products must be:
(a) immediately after obtaining either frozen or cooled to a temperature not higher than 4 ° C. The chilled egg products must be treated at the place of destination within 48 hours of the discharge of the eggs from which they were obtained, with the exception of the ingredients to be removed from sugar,
(b) packed, checked and transported and must be handled in accordance with the provisions of this Order;
(c) labelled in accordance with Part XI. The type of goods shall be marked as follows: "Egg products not pasteurised - for treatment at the place of destination - date and hour of discharge - ';
10. further post-treatment technological procedures shall ensure that egg products are not re-contaminated. Liquid or concentrated products which cannot be stored at room temperature must be dried immediately or after fermentation or cooled to a temperature not exceeding 4 ° C. Products for freezing must be frozen immediately after treatment;
11. prior to use in the manufacture of other food products, egg products must be kept at the temperatures required by this Decree;
12. in approved undertakings the production of egg products from raw materials which is not suitable for the production of food products is prohibited. This also applies to products intended for technical purposes.
VI
Analytical values
1. Microbiological criteria:
All lots of egg products shall be subjected to microbiological sampling on the undertaking where they are treated after treatment in order to determine whether they meet the following criteria:
(a) Salmonella spp.: not found in 25 g or 25 ml of egg products;
(b) other criteria:
- aerobic mesophilic bacteria: M = 105 in 1 g or 1 ml,
- Enterobacteriaceae: M = 102 in 1 g or 1 ml;
(c) Staphylococcus aureus: not demonstrated in 1 g of egg product.
M = the limit value of the number of bacteria; the result is considered non-compliant when the sample contains a number of bacteria equal to or greater than M.
Other criteria:
All lots of egg products shall be subjected to sampling for inspection at the undertaking in which they are treated in order to determine whether they comply with the following criteria:
(a) the concentration of 3-hydroxybutyric acid must not exceed 10 mg per kilogram of dry matter of the unprepared egg product;
(b) in order to ensure hygienic handling of eggs and egg products before treatment, the following standards shall apply:
- the lactic acid content must not exceed 1000 mg per kilogram of dry matter of the egg product (the value applies only to the non-treated product),
- the amber acid content must not exceed 25 mg per kilogram of dry matter of the egg product. For fermented products these values shall be obtained before fermentation;
(c) the quantity of shell, subshell and other particulates detected in the egg product must not exceed 100 mg per kilogram of egg product;
(d) the quantities of residues referred to in Article 6 (1) of this Decree may not exceed the limits set.
VII
Veterinary control of the production of egg products
1. State veterinary surveillance shall include all the control measures necessary to establish compliance with the requirements of this Decree, in particular:
(a) checks at the place of origin of the eggs and at the place of destination of the egg products, as well as checks at the records referred to in Article 5 (d) of this Decree;
(b) inspection of eggs intended for the manufacture of egg products;
(c) inspection of egg products on dispatch from the holding;
(d) checks on the cleanliness of premises, equipment, tools and work equipment, as well as the personal hygiene of workers;
(e) sampling for laboratory testing to determine whether eggs and egg products comply with the requirements of this decree. The results of these tests shall be recorded and reported to the manufacturer of the egg products.
2. If the authorities carrying out national veterinary surveillance consider it necessary to ensure hygiene of the production of egg products, the manufacturer must increase the frequency of the laboratory tests referred to in Section 5 (a) of this Decree.
VIII
Packaging of egg products
1. Egg products shall be packed under hygienically satisfactory conditions to avoid contamination. Containers shall meet all hygiene requirements, in particular:
(a) it must not alter the sensory characteristics of egg products;
(b) it must not transfer substances harmful to human health to egg products;
(c) they must be sufficiently firm and must protect egg products sufficiently.
2. The packaging shall be free from dust and pests; the material for the manufacture of disposable packaging must not be placed directly on the ground.
3. The containers for egg products must be clean before filling; containers for reuse must be cleaned, disinfected and rinsed with drinking water before filling.
4. The containers must be transported in a hygienic manner to the manufacturing premises; be used without undue delay.
5. The containers shall be sealed immediately after filling and stored in the warehouses referred to in point 1 of Part II.
6. Ovary containers may be used for other food products as appropriate, provided that they are cleaned, disinfected and thoroughly rinsed with drinking water to avoid contamination of egg products.
7. Large-volume containers for the transport of egg products shall meet all hygiene requirements, in particular:
(a) have internal surfaces and all parts which could come into contact with egg products, of smooth, easy-to-clean and disinfectable material, corrosion-resistant from which they do not pass into egg products substances in quantities that could endanger human health, alter the composition of egg products or impair their sensory properties;
(b) be so designed as to allow the egg products to be completely removed from them, and if they have effluent taps, such taps shall be easily removable, removable, removable, washable, cleaned and disinfected;
(c) be washed, cleaned, disinfected and rinsed immediately after each use and, if necessary, before any subsequent use;
(d) be properly sealed and remain closed during transport until further use of egg products;
(e) be used exclusively for the transport of egg products;
(f) comply with specific conditions approved by the Regional Veterinary Administration in accordance with the criteria laid down by the European Commission to be used for the transport of other food products. In particular, the conditions concerning washing, cleaning and disinfection of containers before any further use, transport and time during which vessels may be used are concerned.
IX
Storage of egg products
1. Egg products shall be stored in the premises referred to in point 1 of Part II.
2. Egg products for which certain temperatures are required must be stored at these temperatures. The storage temperature shall be permanently recorded; the cooling must be so fast that the required temperature is reached as soon as possible and the containers must be stored so that the air can flow freely around them.
3. During storage of egg products the following temperatures shall not be exceeded:
(a) deep-frozen products: - 18 ° C,
(b) frozen products: - 12 ° C,
(c) chilled products: 4 ° C,
(d) coagulated eggs 4 ° C.
X
Transport of egg products
(1) Vehicles and containers for the transport of egg products shall be designed and equipped in such a way that the temperatures required by this Decree are kept constant throughout the transport period; the vehicles shall be equipped with a registration thermometer.
2. Egg products shall be stored in such a way that they are properly protected against any damage during transport.
3. The temperatures referred to in point 3 of Part IX shall be observed during transport.
XI
Health labelling
1. All consignments of egg products dispatched from the holding shall bear a label bearing the following particulars:
(a) in the upper part, in capital letters, the abbreviation of the Czech Republic (CZ) as the sending State and the veterinary approval number of the holding;
in the lower part, in capital letters, the abbreviation "EEC ', or
in the upper part, in capital letters, the registered name of the sending State (Czech Republic),
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Regulation Information
| Citation | Decree No. 200 / 2003 Coll., on veterinary requirements for egg products |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 11.07.2003 |
|---|---|
| Effective from | 11.07.2003 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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