Historial: en5R2004853

In practice, the slaughterhouse operator shall check that the food chain information that is presented is complete with no obvious errors or omissions, and can be deemed effective to support his decision. It does not impose on the slaughterhouse operator to make a professional evaluation of the information since such evaluation can only be performed in a professional way by the official veterinarian.

It seems to be common in the dairy sector to apply several identification marks on a single package with and indication as to what mark is the valid one.

The wording of Regulation (EC) No 853/2004 does not seem to prevent such practice.

Annex III, Section IX, Chapter I, Part II, Subpart B, Point 1(b) of Regulation (EC) No 853/2004 lays down that milk from each animal must be “checked for organoleptic or physico-chemical abnormalities by the milker or a method achieving similar results”.

*Automatic milking installations – Requirements and testing (ISO/CD 20966)

Chapter IV of Annex III, Section IX of Regulation 853/2004 prescribes the labelling of raw milk and products made with raw milk intended for human consumption in the context of labelling Directive 2000/13. This entails that the labelling information concerning products made from raw milk applies up to the point of sale. They shall be given to the consumer to allow him to make his choice. They may be provided with packaging, document, notice, label, ring or collar accompanying or referring to the concerned products.

The terms “physical or chemical treatment” referred to in point 1(b) of the same chapter should be understood as treatments to reduce possible microbiological hazards linked to raw milk or raw milk products (e.g. microfiltration).

Annex III, Section IX, Chapter II, III (1) (b) lays down that processed cow's milk used to prepare dairy products has a plate count of less than 100 000 per ml. The background of this requirement is that processed milk (e.g. pasteurised milk) that is used as a raw material has to comply with this limit before entering into a new processing step. It is not the intention therefore to require milk that has already entered into a new processing step (e.g. to which additional flora has been added for processing reasons - production of yoghurt or cheese) to comply with this criterion.