Division V Recording

At each stage of production and marketing, operators shall record the following information:

1. (a)

   the identification number and the date of birth of the animals, at slaughterhouse level only;

2. (b)

   a reference number making it possible to establish a link between, on the one hand, the identification of the animals from which the meat originates and, on the other hand, the sales description, the age on slaughter and the category identification letter given on the meat label;

3. (c)

   the date of arrival and departure of the animals and meat in the establishment.