Minced meat regulation
| Basic data | |
|---|---|
| Title: | Ordinance on minced meat, scraped meat and other minced raw meat |
| Short title: | Minced meat regulation |
| Previous title: | Ordinance on minced meat, scraped meat and similar preparations |
| Abbreviation: | HFlV |
| Type: | Federal Ordinance |
| Scope: | Federal Republic of Germany |
| Issued on the basis of: | §§ 9, 10, 19 LMBG a. F. |
| Legal matter: | Food law |
| References : | 2125-40-7 a. F. |
| Original version from: | July 24, 1936 ( RGBl. I p. 570) |
| Entry into force on: | August 1, 1936 |
| Last revision from: | May 10, 1976 ( Federal Law Gazette I p. 1186 ) |
| Entry into force of the new version on: |
predominantly August 1, 1976 |
| Last change by: |
Art. 3 Regulation of May 18, 2005 ( Federal Law Gazette I pp. 1401, 1402 ) |
| Effective date of the last change: |
May 28, 2005 (Art. 6 of May 18, 2005) |
| Expiry: | August 15, 2007 (Art. 23 No. 2 Regulation of August 8, 2007, Federal Law Gazette I p. 1816, 1897 ) |
| Please note the note on the applicable legal version. | |
The Minced Meat Ordinance (HFlV), an abbreviated ordinance on minced meat, scraped meat and other minced raw meat, applied in Germany to the commercial production, treatment and marketing of minced meat and products made from it such as sausages, meatballs, kebab skewers, sliced meat, innards, Minced meat and the like as long as it was raw and not, for example, cured or pickled. It has been repealed since August 15, 2007 and its regulations have been replaced by various regulations.
Minced meat is a particularly hygienically sensitive food because it perishes quickly and, thanks to its loose surface structure and high protein content, it is an ideal breeding ground for pathogens such as salmonella to multiply .
According to the HFlV, raw minced meat could only be sold on the day of production and not made from previously frozen and possibly thawed meat , but only from fresh meat . Freshly packaged minced meat must have a use- by date (“to be used by ...”) and the storage temperature must be specified, although temperatures that are not practical were often specified (typically 2 ° C - typical refrigerator temperatures are more likely 4–8 ° C). The internal temperature in sales counters with minced meat must not exceed 7 ° C. Frozen minced meat had to be packed and had the following information:
- "Best before …"
- "Consume immediately after defrosting"
In Germany, a certificate of competence was required in order to obtain a restaurant permit if one wanted to prepare food in a commercial enterprise. This was often done through evidence of participation in an approximately four-hour "briefing in the catering trade" of the Chamber of Commerce and Industry . Since the hygiene regulations for minced meat were a focus of this training course, the certificate of attendance was also popularly known as the “ meatball or meatball ticket”.
The regulation applied only to products of minced meat of slaughtered or killed warm-blooded (not for animals blooded like fish).
Individual evidence
- ↑ Ensuring adequate food and feed controls. In: europa.eu . Retrieved July 11, 2017 .
- ↑ General administrative regulation on the implementation of the official monitoring of compliance with hygiene regulations for food and the procedure for reviewing guidelines for good procedural practice (AVV Lebensmittelhygiene). In: verwaltungsregel-im-internet.de . Retrieved July 11, 2017 .
- ↑ Ordinance on hygiene requirements for the production, treatment and marketing of food (Food Hygiene Ordinance). In: gesetze-im-internet.de . Retrieved July 11, 2017 .
- ↑ Regulation (EC) No. 2073/2005 of the Commission of November 15, 2005 on microbiological criteria for food , accessed on July 11, 2017
