Small and low throughput establishments: examples of EU hygiene regulations flexibilities

7. They must have an adequately equipped lockable facility
or, where needed, room, for the exclusive use of the
veterinary service.

6. There must be a separate place with appropriate
facilities for the cleaning, washing and disinfection of
means of transport for livestock. However, slaughterhouses
need not have these places and facilities if the competent
authority so permits and official authorised places and
facilities exist nearby.

1(b) They must also have separate lockable facilities or,
climate permitting, pens for sick or suspect animals with
separate draining and sited in such a way as to avoid
contamination of other animals, unless the competent
authority considers that such facilities are unnecessary.

7. They must have lockable facilities reserved for the
slaughter of sick and suspect animals. This is not essential
if this slaughter takes place in other establishments
authorised by the competent authority for this purpose, or
at the end of the normal slaughter period.

7. They must have lockable facilities reserved for the
slaughter of sick and suspect animals. This is not essential
if this slaughter takes place in other establishments
authorised by the competent authority for this purpose, or
at the end of the normal slaughter period.

3. Have facilities for disinfecting tools with hot water
supplied at not less than 82ºC, or an alternative system
having an equivalent effect.

2(b) To avoid contaminating meat, they must: (b) have a
separate room for the emptying and cleaning of stomachs and
intestines, unless the CA authorises the separation in time
of these operations within a specific slaughterhouse on a
case-by-case basis

Unfit meat – separate, lockable and
clearly marked place for storing meat declared unfit for
human consumption, prior to disposal as an animal
by-product, is required but may, for example, be a dedicated
room or lockable container(s) held in a secure area.

5. Lockable facilities for the refrigerated storage of
detained meat and separate lockable facilities for the
storage of meat declared unfit for human consumption.

3. At all stages of production, processing and distribution,
food is to be protected against any contamination likely to
render the food unfit for human consumption, injurious to
health or contaminated in such a way that it would be
unreasonable to expect it to be consumed in that state.

3. Meat must attain the temperature specified in point 1
before transport, “¦ However, transport may also take place
if the competent authority so authorises to enable the
production of specific products, provided that: (a) such
transport takes place in accordance with the requirements
that the competent authority specifies in respect of
transport from one given establishment to another.

2(a) The competent authority may decide that the official
veterinarian need not be present at all times during
post-mortem inspection, provided that the following
conditions are complied with:

• the establishment
  concerned is an establishment carrying out discontinuous
  slaughter or game handling activities and has sufficient
  facilities to store meat with abnormalities until a
  final post-mortem inspection by the official
  veterinarian can take place

See also Regulation (EC) No 1244/2007 3(b)(v)

Slaughterhouse staff who have received specific training,
… may, under the responsibility and the supervision of the
OV carry out specific sampling and testing tasks in respect
of animals of all species.

2. Have rooms for the separate storage of packaged and
exposed meat, unless stored at different times or in such a
way that the packaging material and the manner of storage
cannot be a source of contamination for the meat.

5. Have facilities for disinfecting tools with hot water
supplied at not less than 82ºC, or an alternative system
having an equivalent effect

The cold chain is not to be interrupted. However, limited
periods outside temperature control are permitted, to
accommodate the practicalities of handling during
preparation, transport, storage, display and service of
food, provided that it does not result in a risk to health.
Food businesses manufacturing, handling and wrapping
processed foodstuffs are to have suitable rooms, large
enough for the separate storage of raw materials from
processed material and sufficient separate refrigerated
storage..

3. Surfaces of equipment that are intended to come into
contact with milk “¦ must be easy to clean and, where
necessary, to disinfect and be maintained in a sound
condition. This requires the use of smooth, washable and
non-toxic materials.

HACCP Training: 'in house' training on
HACCP is permissible as long as it is commensurate with the
type and nature of production.

Read
the Commission guidance 16/11/05 Annex II point 6.1, 7.3,
7.14, 8.4

3. An adequate number of flush lavatories are to be
available and connected to an effective drainage system.
Lavatories are not to open directly into rooms in which food
is handled

9. Where necessary, adequate changing facilities for
personnel are to be provided.

10. Cleaning agents and disinfectants are not to be stored
in areas where food is handled.

1(a) Floor surfaces 1(b) Wall surfaces 1(e) Doors are to be
easy to clean and, where necessary, to disinfect. This will
require the use of impervious, non-absorbent, washable and
non-toxic materials unless FBOs can satisfy the competent
authority that other materials used are appropriate.

• May be acceptable for
  cutting blocks and the maturation of traditional cheese
  as long as the surface is well maintained.
• Smooth open bare wood
  (shelving is also acceptable for maturing cheeses).

1(f) Surfaces (including surfaces of equipment) in areas
where foods are handled and in particular those in contact
with food are to be maintained in a sound condition and be
easy to clean and, where necessary, to disinfect. This will
require the use of smooth, washable corrosion-resistant and
non-toxic materials, unless FBOs can satisfy the competent
authority that other materials used are appropriate.

2. Food waste, non-edible by-products and other refuse are
to be deposited in closable containers, unless food business
operators can demonstrate to the competent authority that
other types of containers or evacuation systems used are
appropriate. These containers are to be of an appropriate
construction, kept in sound condition, be easy to clean and,
where necessary, to disinfect.

• nature, condition and
  cleanliness of interior surfaces
• maintenance of
  temperatures
• temperature monitoring
  and recording
• Pprotection from
  contamination during loading and unloading.

Such facilities are rarely
appropriate for chilling of product.

Wrapped and unwrapped products can be stored in the same
chiller room as long as suitable steps are taken to prevent
contamination, e.g. covering with polythene sheeting to
effect a separation.

5 “¦Food businesses manufacturing, handling and wrapping
processed foodstuffs are to have”¦ sufficient separate
refrigerated storage.

Shared facilities may be allowed to be used with Regulation
(EC) No 852/853, for example a cheese maker that only uses
his cheese room once a week shares that room with his wife
for her catering business on odd days. However, full
separation and clean downs etc would be required.

Regulation (EC) No 853/2004 Annex III, Section I,
Chapter II: 2. Ensure separation in space or time.

2. Ensure separation in space or time.