Foilsiú
Flavouring Innards for the Manufacture of Petfood
Ó An Roinn Talmhaíochta, Bia agus Mara
Foilsithe
An t-eolas is déanaí
Teanga: Níl leagan Gaeilge den mhír seo ar fáil.
Ó An Roinn Talmhaíochta, Bia agus Mara
Foilsithe
An t-eolas is déanaí
Teanga: Níl leagan Gaeilge den mhír seo ar fáil.
1. Flavouring innards is defined, in Annex I of Regulation (EU) No. 142/2011, as ‘a liquid or dehydrated derived product of animal origin used to enhance the palatability values of petfood.
2. The following information pertains to flavouring innards for the manufacture of petfood for uses outside the feed chain for farmed animals and not for human consumption.
3. The raw materials used in the production of flavouring innards must be sourced from material referred to in Article 35(a) in Regulation (EC) No 1069/2009, namely:
4. Flavouring innards for the manufacture of petfood for can be imported provided that it:
1. Flavouring innards may be exported to the EU from Third Countries listed in Part 1 of Annex II Regulation (EU) No. 206/2010 from which Member States authorise imports of fresh meat from the same species and where only bone-in meat is authorised.
2. Flavouring innards produced from fish materials may be exported to the EU from Third Countries listed in Annex II to Decision 2006/766/EC.
3. Flavouring innards produced of poultry origin may be exported to the EU from Third Countries listed in Part 1 of Annex I to Regulation (EC) No 798/2008, from which Member States authorise imports of fresh poultry meat.
4. Lists of approved establishments may be found here (Animal by-products: Section V).
5. Flavouring innards from certain wild land mammals and leporidae may be exported to the EU from Third Countries listed in Part 1 of Annex I to Regulation (EC) No. 119/2009 from which Member States authorise imports of fresh meat from the same species.
6. The product must have a label indicating “NOT FOR HUMAN CONSUMPTION.”
7. The flavouring innards must have been produced in accordance with Chapter III of Annex XIII in Regulation (EU) No. 142/2011.
8. Products derived from bovine, ovine or caprine animals must meet the relevant requirements of Regulation (EC) No. 999/2001, which lays down the rules for the prevention, control and eradication of TSEs.
1. Flavouring innards for the manufacture of petfood shall be presented at a Community Border Inspection Post accompanied by a veterinary health certificate, drawn up in conformity with the model certificate found in Chapter 3(E) of Annex XV in Regulation (EU) No. 142/2011.
2. The certifying veterinarian should ensure that only the relevant paragraphs and, where appropriate, additional guarantees and/or special conditions applicable to the exporting country are included.
1. Consignments of animal by-products entering the EU must be inspected at an EU-approved Border Control Post (BCP) where Member States' official veterinarians ensure they fulfil all the requirements provided for in EU legislation.
2. The operator responsible for the consignment must give the BCP at the intended point of entry advance notification of the arrival of the consignment.
3. There is a required minimum pre-notification notice period of at least 24 hours’ notice in advance of the consignment’s arrival.
4. Failure to submit correct documentation within this timeline may result in significant delays in the consignment being processed through the Border Control Post.
5. Pre-notification is given by the submission of Part 1 of the Common Health Entry Document (CHED-P), as is laid down in Commission Implementing Regulation (EC) No. 2019/1715, through the online TRACES NT system.
6. Other supporting documentation associated with the consignment should be submitted at this time as well - such as the health certificate, invoice, packing list, bill etc.
1. Providing all the documentation has been submitted correctly and within the correct timeframes, a large proportion of the documentary check can be commenced in advance of the consignment’s arrival. This includes examination of the veterinary certificate and other documents accompanying a consignment.
2. Provided all is in order with the documentary check, the consignment will then be subject to an identity check at the BCP to ensure it identifies with the consignment that was declared in the documentation.
3. A proportion of consignments will be selected for a full physical inspection with/without sampling as appropriate.
4. Upon satisfactory completion of the required checks, the decision is entered in Part 2 of the CHED which must accompany the consignment to the first place of destination referred to in the CHED.
5. If the consignment does not meet the import requirements, the consignment may be rejected and either re-exported or destroyed.