Contact
Online
What do you need to know?
Meat food business operators are to ensure that cutting and boning of carcasses and storage and transport of carcasses is performed in accordance with the requirements laid down in Regulation (EC) No 853/2004.
In slaughterhouses, immediate chilling after post-mortem inspection is compulsory. Exceptionally, meat from domestic ungulates (bovine, porcine, ovine, caprine and equine animals) and poultry livers may be allowed to be transported before attaining the required temperature if it is justified by technological reasons that it is for the production of specific products or foie gras. Meat products that the establishment certifies as specific products and for which it justifies by technological reasons the need for this type of transport for their production may benefit from the derogation.
Transport before attaining chilling temperature of carcasses, half-carcasses, quarters, or half-carcasses cut into three wholesale cuts of ovine, caprine, bovine and porcine animals may also be authorised if the requirements in Annex III, Section I, Chapter VII(3)(b) to Regulation (EC) No 853/2004 are met.
This procedure can only be done online. Any documents you submit through any other channel will not be processed and will not be considered for the purposes of the date of submission.
Please see Procedures Support on the Ministry of Health’s website for general information about how to carry out online procedures and where there are further details about the specific information on this page. You can also find additional information in the Processing support section on the gencat.cat website.
For technical support, please call 012.
Food businesses operating as slaughterhouses or cutting rooms attached to slaughterhouses which have to transport meat to a meat packing plant or to a fresh meat and meat products retail establishment or in an intermediate disposal room for meat to a meat industry, or bacon or charcuterie, and which justify by technological reasons the need for transport at temperatures above chilling temperature for the production of specific products. It is also aimed at poultry slaughterhouses or disposal rooms that receive birds slaughtered on the farm to transport poultry livers to meat industries or meat retail establishments for the production of foie gras.
Slaughterhouses supplying carcasses, half-carcasses, quarters, or half-carcasses cut into three wholesale cuts of sheep, goats, cattle and pigs to an establishment operating a cutting room or to a meat packing plant or a retail meat establishment.
When the authorisation is for the transport of meat of domestic ungulates or poultry liver for the technologically justified production of specific products, it must be applied for before the first transport to a new establishment, for each type of species and for each establishment of destination.
A new application for authorisation is required in the event of a change of owner or place of business.
You must attach the following document to your application:
In all cases:
- Statement by the establishment of destination for the application for authorisation for the transport of meat at temperatures above chilling temperature for the production of specific products justified by technological reasons.
- The technical specifications detailing the specific products and their production process, a risk analysis, the technological justification and the measures included in the permanent procedures based on the HACCP (Hazard Analysis and Critical Control Point) methodology in relation to the pre-transport chilling derogation. The justification by technological reasons that meat can be received at temperatures above chilling temperature for the production of the specific products must be included in these specifications.
If the place of business is outside the city of Barcelona, you also have to attach:
- Proof of payment of the fee.
When processing the application, the health authority may ask for any additional documents it deems necessary to verify compliance with the general and specific requirements under the applicable general and specific healthcare legislation.
Documents
Slaughterhouses, cutting rooms attached to slaughterhouses and scrap yards that receive birds slaughtered on the farm must have a health authorisation to operate and be registered in the Catalan Health Register of Food Industries and Products (RSIPAC) and in the General Health Register of Food Businesses and Food (RGSEAA).
Recipient processing plants and intermediate cutting rooms must be registered in the RSIPAC and in the RGSEAA. If the recipient is a retail establishment, it must be registered in the relevant municipal register.
Apart from complying with the requirements established in regulations (EC) 852/2004 and 853/2004 and in relation to the application of the derogation, operators must meet a number of conditions to ensure the safety of the process.
Where approval is requested for the use of meat for the production of specific products [1] with technological justification, establishments must comply with the following conditions:
1. Conditions of the dispatching establishment (slaughterhouse or adjoining cutting room)
- The meat must immediately leave the slaughterhouse or a cutting room on the same site as the slaughterhouse premises.
- Transport must be in a refrigerated vehicle and allow the temperature inside the meat to drop during the journey.
- The temperature inside the meat must not rise throughout the entire process, from the time the meat is obtained in the establishment of origin until it arrives at the processing establishment.
- The transport time may not exceed two hours.
- Only transport from one establishment to another is permitted; therefore, sequential delivery to several establishments cannot take place as long as the derogation from immediate chilling is used.
- Non-chilled meat may not be transported together with chilled meat in the same vehicle body.
- The establishments of origin must have the verification activities described in their self-monitoring system (control of the document certifying the transport time and the temperature at which the meat arrives at the establishment of destination, as well as any incidents identified, control of departures, etc.).
- The establishment of origin shall not allow the meat to leave the establishment above the compulsory temperature until it has the relevant authorisation, which shall be exclusively for the transport of the meat to the establishment of destination.
- The operator of the establishment of origin shall submit to the competent authority the documentation provided for the establishment of destination, which shall consist of technical specifications detailing the specific products and their production process, the technological justification for requesting derogation and measures to be included in the self-monitoring system to ensure that the specific products produced are safe for consumers.
- The operator of the establishment of origin of the meats shall ensure that non-chilled meats are dispatched only to the establishments listed in the authorisations awarded by the competent authority.
- It must ensure traceability of non-chilled batches of meat.
- The accompanying documentshall state the following, be completed at the establishment of destination and returned to the establishment of origin (but a copy shall be kept for self-monitoring and for monitoring by the competent authority):
- Key: “Meat covered by the derogation provided for in point 3(a) of Chapter VII, Section I, Annex III to Regulation (EC) 853/2004.”
- The date and time of dispatch of the consignment and its arrival.
- The temperature of the meat on departure from the dispatching establishment and on arrival of the meat at the establishment of destination.
- The place of measurement of the temperature of the meat on departure from the dispatching establishment and the place of measurement of the temperature of arrival of the meat at the establishment of destination.
- Any incidents identified during transport and the corrective action taken.
- The signature of the person responsible for the establishment of origin and the establishment of arrival or the person delegated by them.
2. Conditions of the receiving establishment (meat packing plant / retail meat establishment)
- The receiving establishment must ensure that a copy of the accompanying documentfor each consignment received is filed in the self-monitoring documentation. The document must state:
- Key: “Meat covered by the derogation provided for in point 3(a) of Chapter VII, Section I, Annex III to Regulation (EC) 853/2004.”
- The date and time of dispatch of the consignment and its arrival.
- The temperature of the meat on departure from the dispatching establishment and on arrival of the meat at the establishment of destination.
- The place of measurement of the temperature of the meat on departure from the dispatching establishment and the place of measurement of the temperature of arrival of the meat at the establishment of destination.
- Any incidents identified during transport and the corrective action taken.
- The signature of the person responsible for the establishment of origin and the establishment of arrival or the person delegated by them.
- The receiving establishment must ensure immediate inclusion of the derogated meat in the production process or, failing that, immediate chilling.
- Establishments must have a chart record of cold store temperatures (in exceptional cases of small establishments receiving relatively small quantities of non-chilled meat, the chart record may be replaced by other recording options that ensure the temperature drop is maintained and that the temperature of any other meat that may be in the cold stores is not increased).
- The establishment must ensure traceability of non-chilled batches of meat.
- Process-specific self-monitoring. The self-monitoring system of establishments of destination must provide for: control of reception; identification and control of possible hazards due to the transport chilling derogation, etc.
- The receiving establishment must warrant that it has conducted studies and/or has literature that technologically justifies that it has to receive meat above chilled temperature for the production of certain products.
- In the case of poultry livers intended for the production of foie gras, the establishment must guarantee that the livers will only be used for the production of foie gras.
[1] Cured meat products, cooked meat products or other products that the establishment certifies as specific products. Also poultry livers intended for the production of foie gras.
€132,75.
For technical enquiries, other than strictly administrative and procedural queries, you can call the numbers shown below for the Secretariat of Public Health in the Ministry of Health, while businesses and establishments in the city of Barcelona can call the Health Protection Directorate in the Barcelona Public Health Agency.
- Regional Sub-directorate in Barcelona: tel. 935 513 900
- Regional Sub-directorate in Girona (Girona): tel. 872 975 000
- Regional Sub-directorate in Lleida and Alt Pirineu and Aran (Lleida): tel. 973 701 600
- Regional Sub-directorate in Catalunya Central (Manresa): tel. 938 753 382
- Regional Sub-directorate in el Camp de Tarragona and les Terres de l’Ebre (Tarragona): tel. 977 224 151
- Barcelona Public Health Agency - Food Safety Directorate: tel. 932 384 545
Steps to follow
-
1
Step one
Apply for authorisation
This procedure can only be done online.
When you send the form, you have to identify yourself with a digital certificate or idCAT Mòbil if you are the owner of the company, or with a digital certificate of representation if you are its representative.
By Internet
Apply for authorisation
Start . Go to Apply for authorisationHow does the procedure need to be carried out?
The form must be filled in on line, no need to download it.
- Fill in the form and attach any documents as indicated. To attach documents you just need to click on the Attach tag and browse your computer for the desired file.
- The name of the attached file cannot contain blank spaces, hyphens, accents or diereses. The attachment cannot exceed 10 Mb per document. Total weigh of the form plus attachments cannot exceed 100 MB.
- Send the form. If you forgot some compulsory data or if any data is not correct, you will get an error message when sending and the fields that need checking will be highlighted.
- The form requires signature with a digital certificate or idCAT mòbil. You may consult the page How to sign an HTML form digitally.
In the event of doubt, you are referred to the section Forms that are filled in on line at Tràmits gencat.
Checking the procedureIf the request has been sent correctly you will get proof of receipt on your screen (you need to have Adobe Acrobat to open it). It is advisable you save it, since it contains the entry register, that is, the date when the procedure started, and it may be crucial in determining the day count and deadlines.. A code also turns up identifying the procedure, which will prove useful to follow the state of the procedure on your web private Area.
If the request contains any error, the form is not sent and an error message turns up.
In case you cannot carry out the procedure because of an incidence in the system, try again later on.
You may check the warning and cuts in service section at the electronic administration website whether any such incident has happened, where all incident-related information is available. Find incidences by year and order them by data in ascending or descending order.
You may wish to consult too the Support to procedures section at Tràmits gencat.
To receive technical assistance call 012.
-
2
Step two
Check the status of the procedure
You can do this:
You can do this:
- In the Canal Empresa (with idCAT Mòbil and/or digital certificate)
- Status of my procedures (Canal Empresa)(with the procedure identifier and your DNI/NIF/NIE)
- By calling the 012 helpline (with the procedure identifier and your DNI/NIF/NIE)
Procedure identifier
You will need to have the procedure identifier (procedure ID) which is a five-digit alphanumeric code that is generated when you submit your application and is unique.
You can use this code to check the history of the procedure.
For more information, please see the section on How to log in and track my procedures and IdCAT Mòbil in the Support section at Tràmits Gencat.
-
3
Step three
Pay
If your place of business is outside the city of Barcelona, you can pay:
If your place of business is outside the city of Barcelona, you can pay:
- Online: go to the Private Area (previously My Folder) for the procedure in the Government Payments tab and pay by credit or debit card from any bank.
- In CaixaBank ATMs. Go to the folder for the procedure, download the proof of payment and print it off. You can pay the fee by credit or debit card from any bank or with a CaixaBank passbook or current account.
If your place of business is in the city of Barcelona, you have to pay the fee into account number ES11-2100-3000-17-2201727139 of the Barcelona Public Health Agency (ASPB) and the proof of payment must be sent with the application.
The fee must be paid in order to continue processing the application. If you have not paid, or provided proof of payment in the case of Barcelona, by the deadline shown on this page, we will assume you have withdrawn your application and the procedure will be terminated.
- Online: go to the Private Area (previously My Folder) for the procedure in the Government Payments tab and pay by credit or debit card from any bank.
-
4
Step four
Aporta documentació
Un cop revisada la sol·licitud, podem demanar-te documentació complementària. Pots enviar-la des de:
Un cop revisada la sol·licitud, podem demanar-te documentació complementària. Pots enviar-la des de:
- L'Àrea privada (amb idCAT Mòbil o certificat digital)
- L'Estat de les meves gestions (amb el codi identificador del tràmit i el NIF/NIE).
Consulta el videotutorial sobre com aportar documents a un requeriment.
-
5
Step five
Inspection
When the application is to supply meat to establishments that produce specific products, the official supervisory authority must visit the establishment receiving the meat to check that the [...]
When the application is to supply meat to establishments that produce specific products, the official supervisory authority must visit the establishment receiving the meat to check that the establishment can receive meat above chilling temperature and confirm that the required conditions are met.
The regional sub-directorate for the geographical area where the dispatching establishment is based will issue the authorisation, regardless of where the receiving establishment is based.
For strictly administrative and procedural queries, contact the Offices of Business Management (OGE) or call the 012 helpline. For technical enquiries, you can call the numbers shown below for the Secretariat of Public Health in the Ministry of Health, while businesses and establishments in the city of Barcelona can call the Health Protection Directorate in the Barcelona Public Health Agency.
Barcelona Region (Barcelona): 935 513 900
Catalunya Central Region (Manresa): tel. 938 753 382
Camp de Tarragona Region (Tarragona): tel. 977 224 151
Girona Region (Girona): tel. 872 975 000
Lleida and Alt Pirineu and Aran Region (Lleida): tel. 973 701 600
Terres de l’Ebre Region (Tortosa): tel. 977 449 623
Barcelona Public Health Agency - Health Protection Directorate: tel. 932 029 200
-
6
Step six
Get the reply from the agency
What reply do I get?
What reply do I get?
The document accrediting the authorisation is sent by the means specified in the Common Administrative Procedure for Governmental Agencies Act 39/2015 of 1 October to the registered office of the owner of the establishment of origin.
If no express decision has been given, the application will be deemed to have been accepted after a period of three months from the date of submission to the health protection service in the Public Health Agency of Catalonia or the Barcelona Public Health Agency.
How do I get the reply?
You will get the electronic notification notice at the email address or mobile phone number you specified. You can view the notification in the e-NOTUM service.
You have 10 calendar days to accept or reject the notification from the date it is sent.
If you have not accessed the notification within this period, we will assume you have rejected it. The notification is considered to have been served when you access it. You can view electronic notifications under electronic notifications in the Private Area (previously My Folder). For more information, see the electronic notifications section in Support for processing or the electronic notifications section on the Ministry of Health website.
Can appeals be submitted?
The decision made by the Catalan Sub-directorate does not exhaust all available administrative remedies and you may lodge an administrative appeal against it with the Catalan Minister of Health within one month from the day after the date of notification.
