- 27/10/2023
- Posted by: Marta
- Category: Questions and answers
Good morning,
I would like to know the regulations to be applied to the processing of pork to produce cured meats in a private home, with regard to:
a) number of pigs per family,
b) quantity of cured meats that can be sent to people who are not part of the family,
c) provisions for the room responsible for processing pork.
I would like to point out that it is for personal use only, we are a group of friends and we would like to self-produce soppressata and salami.
Many thanks (signed letter)
Dr. responds. Fabrizio De Stefani, director of the veterinary food hygiene service of the ULSS No. 7 Pedemontana company
Dear sir,
the 'transformation of butcher's meat into cured meats' in a private domestic context, for family self-consumption only, is not subject to pre-established quantitative limits.
1) DIY cured meats? The requirements
Conversely, it is forbidden to carry out this activity when the products are destined for third parties who are not part of the family, even if they are 'friends and acquaintances'. In this case, the authorization of the production site is required by the competent veterinary authorities, following inspection and verification of the suitability of:
– structures and equipment, in compliance with regulation (EC) 853/04 (so-called Hygiene 2),
– management requirements (good hygiene practices, HACCP (1,2).
2) Sanctions
The hypothesis formulated - production of cured meats at home for subsequent transfer to 'many friends' - is punished with an administrative fine ranging from 1.500 euros to 9.000 euros, unless the act constitutes a crime. As required by the legislative decree of 6 November 2007, n. 193, article 6, paragraph 3, referred to below. (3)
'Unless the fact constitutes a crime, anyone, within the limits of applicability of Regulation (EC) no. 852/04 [so-called Hygiene 1] and being required to do so, does not notify the competent Authority of every establishment placed under its control which carries out any of the phases of production, transformation and distribution of food or carries them out when registration is suspended or revoked, is punished with a pecuniary administrative sanction ranging from 1.500 euros to 9.000 euros or with a pecuniary administrative sanction ranging from 500 euros to 3.000 euros, in the event that, despite being conducted in an already registered establishment, they have not been communicated to the Competent authority for updating the registration'. (4)
With best regards
Fabrizio De Stefani
Note
(1) Dario Dongo, Giulia Torre. Food safety, ABC of operator responsibilities. GIFT (Great Italian Food Trade).
(2) Without prejudice to the possible application of the exceptions established in the 'Hygiene Package' in favor of micro-productions intended for local sale, to always be verified with the veterinary services of the health service competent for the territory. See the Agreement between the Government, the regions and the autonomous provinces relating to «Guidelines for the implementation of Regulation (EC) no. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs" https://tinyurl.com/3uhvt7w8
(3) Legislative Decree 6 November 2007, n. 193. Implementation of Directive 2004/41 / EC relating to controls on food safety and application of Community regulations in the same sector. On Normattiva, last update published on 7.7.10 https://tinyurl.com/mrxpj5wa
(4) See also the previous article 'Meat without a health mark, what penalty? The lawyer Dario Dongo responds'. DO (Food and Agriculture Requirements).
