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February 1971 on health problems affecting the production and placing on the market of fresh poultrymeat (71/118/EEC) (repealed) (c. 118)

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. . . . . . . . . . ....

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