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Council Directive of 15 February 1971 on health problems affecting the production and placing on the market of fresh poultrymeat (71/118/EEC) (repealed)

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  1. Introductory Text

  2. CHAPTER I General provisions

    1. Article 1.. . . . . . . . . ....

    2. Article 2.. . . . . . . . . ....

  3. CHAPTER II Rules applicable to Community production

    1. Article 3.. . . . . . . . . ....

    2. Article 4.. . . . . . . . . ....

    3. Article 5.. . . . . . . . . ....

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

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

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

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

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

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

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

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

  4. CHAPTER III Provisions applicable to imports into the Community

    1. Article 14.. . . . . . . . . ....

    2. Article 15.. . . . . . . . . ....

    3. Article 16.. . . . . . . . . ....

    4. Article 17.. . . . . . . . . ....

  5. CHAPTER IV Final provisions

    1. Article 18.. . . . . . . . . ....

    2. Article 19.. . . . . . . . . ....

    3. Article 20.. . . . . . . . . ....

    4. Article 21.. . . . . . . . . ....

    5. Article 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 POULTRY 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 STAFF, PREMISES AND EQUIPMENT IN THE ESTABLISHMENTS

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

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

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

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

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

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

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

      6. CHAPTER VI PRE-SLAUGHTER HEALTH INSPECTION

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

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

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

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

        5. 29. . . . . . . . . . ....

        6. 30. . . . . . . . . . ....

        7. 31. . . . . . . . . . ....

        8. 32. . . . . . . . . . ....

      7. CHAPTER VII HYGIENE REQUIREMENTS FOR SLAUGHTER AND THE HANDLING OF FRESH MEAT

        1. 33. . . . . . . . . . ....

        2. 34. . . . . . . . . . ....

        3. 35. . . . . . . . . . ....

        4. 36. . . . . . . . . . ....

        5. 37. . . . . . . . . . ....

        6. 38. . . . . . . . . . ....

        7. 39. . . . . . . . . . ....

        8. 40. . . . . . . . . . ....

        9. 41. . . . . . . . . . ....

        10. 42. . . . . . . . . . ....

        11. 43. . . . . . . . . . ....

        12. 44. . . . . . . . . . ....

        13. 45. . . . . . . . . . ....

        14. 46. . . . . . . . . . ....

      8. CHAPTER VIII POST MORTEM HEALTH INSPECTION

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

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

        3. 49. . . . . . . . . . ....

        4. 50. . . . . . . . . . ....

        5. 51. . . . . . . . . . ....

        6. 52. . . . . . . . . . ....

      9. CHAPTER IX DECISION OF THE OFFICIAL VETERINARIAN AT THE POST MORTEM INSPECTION

        1. 53. . . . . . . . . . ....

        2. 54. . . . . . . . . . ....

      10. CHAPTER X PROVISIONS CONCERNING MEAT INTENDED FOR CUTTING

        1. 55. . . . . . . . . . ....

        2. 56. . . . . . . . . . ....

        3. 57. . . . . . . . . . ....

        4. 58. . . . . . . . . . ....

        5. 59. . . . . . . . . . ....

        6. 60. . . . . . . . . . ....

        7. 61. . . . . . . . . . ....

        8. 62. . . . . . . . . . ....

      11. CHAPTER XI HEALTH MONITORING OF CUT MEAT AND STORED MEAT

        1. 63. . . . . . . . . . ....

        2. 64. . . . . . . . . . ....

      12. CHAPTER XII HEALTH MARKING

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

        2. 66. . . . . . . . . . ....

        3. 67. . . . . . . . . . ....

        4. 68. . . . . . . . . . ....

      13. CHAPTER XIII STORAGE

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

      14. CHAPTER XIV WRAPPING AND PACKAGING OF FRESH MEAT

        1. 70. . . . . . . . . . ....

        2. 71. . . . . . . . . . ....

        3. 72. . . . . . . . . . ....

        4. 73. . . . . . . . . . ....

        5. 74. . . . . . . . . . ....

        6. 75. . . . . . . . . . ....

      15. CHAPTER XV TRANSPORT

        1. 76. . . . . . . . . . ....

        2. 77. . . . . . . . . . ....

        3. 78. . . . . . . . . . ....

        4. 79. . . . . . . . . . ....

        5. 80. . . . . . . . . . ....

        6. 81. . . . . . . . . . ....

    2. ANNEX II

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

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

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

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

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

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

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

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

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

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

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

        1. 10. . . . . . . . . . ....

        2. 11. . . . . . . . . . ....

        3. 12. . . . . . . . . . ....

    3. ANNEX III

      PROFESSIONAL QUALIFICATIONS OF AUXILIARIES

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

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

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

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