The butcher is required to comply with the health rules applicable to retail trade, storage and transport activities of animal products and foodstuffs containing them.
These standards relate in particular to food storage temperatures, defrosting methods, obligations in terms of minced meat and wild game, documentary obligations aimed at ensuring product traceability, etc.
The
butchery workshops must also follow the imposed rules related to transmissible subacute spongiform encephalopathies (in plain language BSE)
As well :
- the conditions relating to thawing;
- the conditions relating to the transfer of minced meat;
- conditions relating to small quantities of wild game.
The temperatures of products of animal origin and foodstuffs containing them, refrigerated or frozen, comply with the provisions defined in the table below:
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