Food business operators must ensure that cutting and boning of meat of domestic ungulates takes place in accordance with the
following requirements.

• 1. Carcases of domestic ungulates may be cut into half-carcases or quarters, and half carcases into no more than three wholesale cuts, in slaughterhouses. Further cutting and boning must be carried out in a cutting plant.

• 2. The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that:
• (a) meat intended for cutting is brought into the workrooms progressively as needed;
• (b) during cutting, boning, trimming, slicing, dicing,...Log in to see the rest ...

This obligation does not apply in relation to: (a) primary production for private domestic use; (b) the domestic preparation, handling or storage of food for private domestic consumption; (c) the direct supply, by the producer, of sma...Log in to see the rest ...

Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture