Council Directive of 26 June 1964 on health conditions for the production and marketing of fresh meat (64/433/EEC) (repealed) (c. 433)

1. Introductory Text

2. Article 1. . . . . . . . . . ....

3. Article 2. . . . . . . . . . ....

4. Article 3. . . . . . . . . . ....

5. Article 4. . . . . . . . . . ....

6. Article 4a. . . . . . . . . . ....

7. Article 5. . . . . . . . . . ....

8. Article 6. . . . . . . . . . ....

9. Article 7. . . . . . . . . . ....

10. Article 8. . . . . . . . . . ....

11. Article 9. . . . . . . . . . ....

12. Article 10. . . . . . . . . . ....

13. Article 11. . . . . . . . . . ....

14. Article 12. . . . . . . . . . ....

15. Article 13. . . . . . . . . . ....

16. Article 14. . . . . . . . . . ....

17. Article 15. . . . . . . . . . ....

18. Article 16. . . . . . . . . . ....

19. Article 17. . . . . . . . . . ....

20. Article 18. . . . . . . . . . ....

21. Article 19. . . . . . . . . . ....

22. 1. ANNEX I

       1. CHAPTER I GENERAL CONDITIONS FOR THE APPROVAL OF ESTABLISHMENTS

          1. 1. . . . . . . . . . ....

          2. 2. . . . . . . . . . ....

          3. 3. . . . . . . . . . ....

          4. 4. . . . . . . . . . ....

          5. 5. . . . . . . . . . ....

          6. 6. . . . . . . . . . ....

          7. 7. . . . . . . . . . ....

          8. 8. . . . . . . . . . ....

          9. 9. . . . . . . . . . ....

          10. 10. . . . . . . . . . ....

          11. 11. . . . . . . . . . ....

          12. 12. . . . . . . . . . ....

          13. 13. . . . . . . . . . ....

       2. CHAPTER II SPECIAL CONDITIONS FOR THE APPROVAL OF SLAUGHTERHOUSES

          1. 14. . . . . . . . . . ....

       3. CHAPTER III SPECIAL CONDITIONS FOR THE APPROVAL OF CUTTING PLANTS

          1. 15. . . . . . . . . . ....

       4. CHAPTER IV SPECIAL CONDITIONS FOR THE APPROVAL OF COLD STORES

          1. 16. . . . . . . . . . ....

          2. 17. . . . . . . . . . ....

       5. CHAPTER V HYGIENE OF THE STAFF, PREMISES AND EQUIPMENT IN THE ESTABLISHMENTS

          1. 18. . . . . . . . . . ....

          2. 19. . . . . . . . . . ....

          3. 20. . . . . . . . . . ....

          4. 21. . . . . . . . . . ....

          5. 22. . . . . . . . . . ....

          6. 23. . . . . . . . . . ....

          7. 24. . . . . . . . . . ....

       6. CHAPTER VI ANTE-MORTEM HEALTH INSPECTION

          1. 25. . . . . . . . . . ....

          2. 26. . . . . . . . . . ....

          3. 27. . . . . . . . . . ....

          4. 28. . . . . . . . . . ....

       7. CHAPTER VII SLAUGHTER, CUTTING AND MEAT-HANDLING HYGIENE

          1. 29. . . . . . . . . . ....

          2. 30. . . . . . . . . . ....

          3. 31. . . . . . . . . . ....

          4. 32. . . . . . . . . . ....

          5. 33. . . . . . . . . . ....

          6. 34. . . . . . . . . . ....

          7. 35. . . . . . . . . . ....

          8. 36. . . . . . . . . . ....

          9. 37. . . . . . . . . . ....

          10. 38. . . . . . . . . . ....

       8. CHAPTER VIII POST-MORTEM HEALTH INSPECTION

          1. 39. . . . . . . . . . ....

          2. 40. . . . . . . . . . ....

          3. 41. . . . . . . . . . ....

             1. A. Bovine animals over six weeks old

             2. B. Bovine animals under six weeks old

             3. C. Swine

             4. D. Sheep and goats

             5. E. Domestic solipeds

             6. F. . . . . . . . . . ....

             7. G. . . . . . . . . . ....

          4. 42. A. . . . . . . . . ....

             1. A. . . . . . . . . . ....

             2. B. . . . . . . . . . ....

       9. CHAPTER IX REQUIREMENTS FOR MEAT INTENDED FOR CUTTING

          1. 43. . . . . . . . . . ....

          2. 44. . . . . . . . . . ....

          3. 45. . . . . . . . . . ....

          4. 46. . . . . . . . . . ....

       10. CHAPTER X HEALTH CONTROL OF CUT MEAT AND STORED MEAT

           1. 47. . . . . . . . . . ....

           2. 48. . . . . . . . . . ....

       11. CHAPTER XI HEALTH MARKING

           1. 49. . . . . . . . . . ....

           2. 50. . . . . . . . . . ....

           3. 51. . . . . . . . . . ....

           4. 52. . . . . . . . . . ....

           5. 53. . . . . . . . . . ....

           6. 54. . . . . . . . . . ....

           7. 55. . . . . . . . . . ....

           8. 56. . . . . . . . . . ....

           9. 57. . . . . . . . . . ....

           10. 58. . . . . . . . . . ....

       12. CHAPTER XII WRAPPING AND PACKAGING OF FRESH MEAT

           1. 59. . . . . . . . . . ....

           2. 60. . . . . . . . . . ....

           3. 61. . . . . . . . . . ....

           4. 62. . . . . . . . . . ....

           5. 63. . . . . . . . . . ....

           6. 64. . . . . . . . . . ....

       13. CHAPTER XIII HEALTH CERTIFICATE

           1. 65. . . . . . . . . . ....

       14. CHAPTER XIV STORAGE

           1. 66. . . . . . . . . . ....

           2. 67. . . . . . . . . . ....

           3. 68. . . . . . . . . . ....

       15. CHAPTER XV TRANSPORT

           1. 69. . . . . . . . . . ....

           2. 70. . . . . . . . . . ....

           3. 71. . . . . . . . . . ....

           4. 72. . . . . . . . . . ....

           5. 73. . . . . . . . . . ....

           6. 74. . . . . . . . . . ....

           7. 75. . . . . . . . . . ....

    2. ANNEX II

       1. CHAPTER I GENERAL CONDITIONS FOR APPROVAL OF LOW-CAPACITY ESTABLISHMENTS

       2. CHAPTER II SPECIAL CONDITIONS FOR THE APPROVAL OF LOW-CAPACITY SLAUGHTERHOUSES

    3. ANNEX III

       PROFESSIONAL QUALIFICATIONS OF AUXILIARIES

       1. 1. . . . . . . . . . ....

       2. 2. . . . . . . . . . ....

       3. 3. . . . . . . . . . ....