{
  "url": "https://openlegislation.uk/eu-decision-2007-777/annex-II/part-4/division-1",
  "json_url": "https://openlegislation.uk/eu-decision-2007-777/annex-II/part-4/division-1.json",
  "legislation": "eudn/2007/777",
  "legislation_title": "Commission Decision of 29 November 2007 laying down the animal and public health conditions and model certificates for imports of certain meat products and treated stomachs, bladders and intestines for human consumption from third countries and repealing Decision 2005/432/EC (notified under document number C(2007) 5777) (Text with EEA relevance) (2007/777/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2007-777",
  "path": "annex/II/part/4/division/1",
  "kind": "division",
  "number": null,
  "heading": "HEAT TREATMENTS AND RELATED CODES",
  "text": "Non-specific treatment:\nANo minimum specified temperature or other treatment is established for animal health purposes for meat products and treated stomachs, bladders and intestines. However, the meat of such meat products and treated stomachs, bladders and intestines must have undergone a treatment such that its cut surface shows that it no longer has the characteristics of fresh meat and the fresh meat used must also satisfy the animal health rules applicable to exports of fresh meat into Great Britain.\nSpecific treatments listed in descending order of severity:\nBTreatment in a hermetically sealed container to an Fo value of three or more.\nCA minimum temperature of 80 °C which must be reached throughout the meat and/or stomachs, bladders and intestines during the processing of the meat product and treated stomachs, bladders and intestines.\nDA minimum temperature of 70 °C which must be reached throughout the meat and/or stomachs, bladders and intestines during the processing of meat products and treated stomachs, bladders and intestines, or for raw ham, a treatment consisting of natural fermentation and maturation of not less than nine months and resulting in the following characteristics:\nAw value of not more than 0,93,\npH value of not more than 6,0.\nD1 Thorough cooking of meat, previously deboned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum of 30 minutes.\nEIn the case of ‘biltong’-type products, a treatment to achieve:\nAw value of not more than 0,93,\npH value of not more than 6,0.\nFA heat treatment ensuring that a centre temperature of at least 65 °C is reached for a period of time as necessary to achieve a pasteurisation value (pv) equal to or above 40.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Annex 2 Pt. 4 heading substituted (1.7.2022) by The Import of Animals and Animal Products and Approved Countries (Amendment) Regulations 2022 (S.I. 2022/735), regs. 1(2), 10(11)"
    },
    {
      "type": "F",
      "label": "F2",
      "text": "Words in Annex 2 Pt. 4 substituted (31.12.2020) by The Import of, and Trade in, Animals and Animal Products (Miscellaneous Amendments) (EU Exit) Regulations 2020 (S.I. 2020/1462), regs. 1(3), 50(9)(d) (with regs. 69-71)"
    },
    {
      "type": "F",
      "label": "F3",
      "text": "Inserted by Commission Implementing Decision of 13 August 2013 amending Decision 2007/777/EC as regards the introduction of a new treatment to inactivate foot-and-mouth disease virus in meat products and the import conditions from the Russian region of Kaliningrad (notified under document C(2013) 4970) (Text with EEA relevance) (2013/436/EU)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2007/777/annex/II/part/4/division/1",
    "retrieved_at": "2026-11-01T15:17:00.541035+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}