However, pigmeat may be present in the cutting room at the same time as beef, provided that it is processed on a separate production line.

Length (a) Rootstock cuttings for grafting :

the cutting of poultrymeat or wild game meat or rabbit meat or the producing of meat preparations, provided that such operations are carried out at a different time to the cutting of fresh meat or farmed game meat referred to in the first paragraph and the cutting room is completely cleaned and disinfected before being made use of again for the cutting of fresh meat or farmed game meat.

nurseries for the cultivation of rooted cuttings or rooted grafts.

nurseries for the production of rootstock cuttings for grafting, nursery cuttings or top-graft cuttings.

In addition, the slaughter premises and the cutting room must be located in the same group of buildings and sufficiently near to each other for the meat to be transferred in a single operation, and cutting must be carried out immediately after transfer.

IN ADDITION , THE SLAUGHTER PREMISES AND THE CUTTING ROOM MUST BE LOCATED IN THE SAME GROUP OF BUILDINGS AND SUFFICIENTLY NEAR TO EACH OTHER FOR THE MEAT TO BE TRANSFERRED IN A SINGLE OPERATION , AND CUTTING MUST BE CARRIED OUT IMMEDIATELY AFTER TRANSFER.

The carcases are introduced into the cutting room and boned before an internal temperature of +7° C has been achieved if the cutting is performed within 48 hours from the end of the slaughtering operations for bovine carcases and 20 hours for pig carcases.

The carcases are introduced into the cutting room and boned before an internal temperature of + 7 °C has been achieved if the cutting is performed within 48 hours from the end of the slaughtering operations for bovine carcases and 20 hours for pig carcases.

The carcases are introduced into the cutting room and boned before an internal temperature of +7 °C has been achieved if the cutting is performed within 48 hours from the end of the slaughtering operations for bovine carcases and 20 hours for sheep and pig carcases.

The carcases are introduced into the cutting room and boned before an internal temperature of + 7 °C has been achieved if the cutting is performed within 48 hours from the end of the slaughtering operations for bovine carcases and 20 hours for sheep and pig carcases.

Whereas, however, a rapid Community procedure should be provided for settling disputes between Member States as to the justification for the approval of a slaughterhouse or cutting room;

these establishments are using certain rooms in common, for example meat cutting rooms;

rooms for cutting meat, separated by walls from the other premises;

The provisions of Annex I, Chapter V, Chapter VII, point 38, Chapter IX - with the exception of the requirement for the temperature of the cutting room laid down in the second sentence of point 46 (c) - and point 48 of Chapter X shall apply to cutting and storage operations in the establishments referred to in the first subparagraph.

in cutting rooms, adequate equipment for cleansing and disinfecting hands and tools;

In the case of "Rooted cuttings" and "Rooted grafts" the particulars referred to in Items 1, 2, 5, 6 and 7 of (a) are sufficient.

stem cuttings, leaf cuttings and root cuttings, explants or embryos for micropropagation, buds, layers, roots, scions, sets and any parts of a plant intended for the production of planting stock;

A ROOM FOR CUTTING AND BONING AND WRAPPING EQUIPPED WITH A RECORDING THERMOMETER OR RECORDING TELETHERMOMETER;

a room for cutting and boning and wrapping equipped with a recording thermometer or recording telethermometer;

cooling equipment in the cutting rooms to keep meat at a constant internal temperature of not more than + 7 oC;

The parts of vine plants used for the production of rooted cuttings and rooted grafts shall be taken from stock nurseries which have been inspected and approved.

in the case of rooted grafts, these particulars shall be supplied for both the root stocks and the top graft cutting,

Variety and, where appropriate, the clone (for rooted grafts, the clones of the rootstocks and the top-graft cuttings).

a room for the storage of packaging and wrapping materials, where such operations are carried out in the cutting plant.

CUTTING , BONING , WRAPPING AND PACKAGING OPERATIONS MAY TAKE PLACE IN THE SAME ROOM SUBJECT TO THE FOLLOWING CONDITIONS :

During cutting, slicing and curing operations rooms for cutting and curing must be kept at a temperature not exceeding 12o C, except in the case of the establishments referred to in Article 9.

Member States may provide for derogations as regards the minimum length of rootstock cuttings for grafting Annex II (III) (1) (B) (a).

Length - for rootstock cuttings for grafting if a Member State grants derogations from the rules relating to minimum lengths (Article 3 (3)).

a room, if necessary with air-conditioning facilities, for slicing or cutting and packaging of meat products intended for sale in pre-packed form;

a room for packaging, where such operations are carried out in the cutting plant, unless the conditions provided for in point 63 of Chapter XII are fulfilled;

For young plants and cuttings, including micro-plants, test the lower sections of the stem and, where appropriate, the roots, for each unit of the plant material.

Meat obtained from cutting and not intended for human consumption must be collected in the facilities, containers or rooms referred to in point 4 (d) as it is cut.

IN THESE CUTTING PLANTS , THE CUTTING AND BONING OF SUCH MEAT MUST BE CARRIED OUT IN DIFFERENT ROOMS OR IN THE ABSENCE THEREOF , AT DIFFERENT TIMES FROM MEAT WHICH IS NOT INTENDED FOR THE COMMUNITY , UNLESS THE MEAT IS EXAMINED IN ACCORDANCE WITH THE SAME PROCEDURE.

Whereas the object of this approximation must be in particular to standardise health requirements for meat in slaughterhouses and cutting rooms and during storage and transportation;

Whereas the object of this approximation must be in particular to standardize health requirements for meat in slaughterhouses and cutting rooms and during storage and transportation;

Nevertheless Member States may permit that 10 packages or bundles of rooted grafts of the same characteristics, or five packages or bundles of rooted cuttings of the same characteristics are marked with only one label conforming to the specifications in Annex IV.

HEALTH ATTESTATION for the carcases of poultry for delayed evisceration or for carcases of ducks and geese reared for the production of 'foie gras', stunned, bled and plucked on the fattening farm and transported to a cutting plant which is equipped with a separate room for evisceration

"In the case of ducks and geese reared for the production of "foie gras" and stunned, bled and plucked on the fattening farm, the certificate referred to in Annex IIIa must accompany the uneviscerated carcases on arrival at the cutting plant equipped with the separate room for evisceration."

for unrooted cuttings and slips of vines (subheading 0602 10 10) and vine slips, grafted or rooted (subheading 0602 20 10) until the date fixed for the application in all Member States of the provisions to be adopted by the Council on the marketing of materials for the vegetative propagation of the vine;

For unrooted cuttings and slips of vines and for grafted or rooted vine plants falling within heading No ex 06.02 of the Common Customs Tariff, Member States may maintain the measures which were applicable on 1 January 1974 to imports of these products originating in non-member countries, but may not make these measures more restrictive.

"Notwithstanding the requirements of the first subparagraph, birds intended for the production of "foie gras" may be stunned, bled and plucked on the fattening farm, provided that these operations are carried out in a separate room which complies with the requirements of Annex I, Chapter I, C, and that, in accordance with Annex I, Chapter XIV, the unconeviscerated carcases are transported immediately to an approved cutting plant which is equipped with a special room as defined in Annex I, Chapter II, (2) (b) a, where the carcases must be eviscerated within 24 hours."

The carcases, originating from the slaughterfloor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of +7° C within 48 hours for bovine carcases and 20 hours for pig carcases, are transported to the cutting premises, the temperature of which does not exceed +17° C, located in the same group of building as the chillers.

The carcases, originating from the slaughter floor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of + 7 °C within 48 hours for bovine carcases and 20 hours for pig carcases, are transported to the cutting premises, the temperature of which does not exceed + 12 °C, located in the same group of building as the chillers.

The carcases, originating from the slaughterfloor, after chilling in referigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internatl temperature of + 7 °C within 48 hours for bovine carcases and 20 hours for pig carcases, are transported to the cutting premises, the temperature of which does not exceed + 12 °C, located in the same group of buildings as the chillers.

The carcases, originating from the slaughter floor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of 7 °C within 48 hours for bovine carcases and 20 hours for sheep and pig carcases, are transported to the cutting premises, the temperature of which does not exceed 12 °C, located in the same group of buildings as the chillers.

The carcases, originating from the slaughterfloor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of +7 °C within 48 hours for bovine carcases and 20 hours for sheep and pig carcases, are transported to the cutting premises, the temperature of which does not exceed +12 °C, located in the same group of buildings as the chillers.

The carcases, originating from the slaughterfloor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of + 7 °C within 48 hours for bovine carcases and 20 hours for sheep and pig carcases, are transported to the cutting premises, the temperature of which does not exceed + 12 °C, located in the same group of building as the chillers.