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verordnungen eg nr 853 2004

April 2007 zur Änderung der Verordnung (EG) Nr. April 2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs zur Fussnote [1] zur Fussnote [2] zur Fussnote [3] zur Fussnote [4] (ABl. All equipment must be cleaned and disinfected before processing of hens', turkeys' and guinea fowls' eggs is resumed. for azaspiracids, 160 micrograms of azaspiracid equivalents per kilogram. is of a type in respect of which there was no requirement for approval before the application of this Regulation. 854/2004 des Europäischen Parlaments und des Rates vom 29. Where chilled, unpackaged products are not distributed, dispatched, prepared or processed immediately after reaching an establishment on land, they must be stored under ice in appropriate facilities. CHAPTER VII: IDENTIFICATION MARKING AND LABELLING. In addition, in purification centres, purification tanks must be suitable for the volume and type of products to be purified. After each journey, or after each series of journeys when the period of time between unloading and the following loading is very short, but in all cases at least once a day, containers and tanks used for the transport of raw milk must be cleaned and disinfected in an appropriate manner before re-use. "Egg products" means processed products resulting from the processing of eggs, or of various components or mixtures of eggs, or from the further processing of such processed products. Egg contents may not be obtained by the centrifuging or crushing of eggs, nor may centrifuging be used to obtain the remains of egg whites from empty shells for human consumption. "Rendered animal fat" means fat derived from rendering meat, including bones, and intended for human consumption. If not used within one hour of being obtained, MSM must be chilled immediately to a temperature of not more than 2oC. When considering whether to subject raw milk to heat treatment, food business operators must: have regard to the procedures developed in accordance with the HACCP principles pursuant to Regulation (EC) No .../2004 (19); and. females of other species belonging, for species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority has approved. 2004 Nr. a higher temperature is necessary for technological reasons related to the manufacture of certain dairy products and the competent authority so authorises. In the event of failure to comply with any of the requirements listed under paragraph 2, the food business operator must notify the official veterinarian and take appropriate measures. The label, including the identification mark, must be waterproof. This is not essential if this slaughter takes place in other establishments authorised by the competent authority for this purpose, or at the end of the normal slaughter period. The use of an approved substance shall not affect the food business operator's duty to comply with the requirements of this Regulation. (39)  Official Publications Office is to insert here the official number of the Directive referred to in recital 25. In vessels equipped for chilling fishery products in cooled clean seawater, tanks must incorporate devices for achieving a uniform temperature throughout the tanks. The quantity of live bivalve molluscs to be purified must not exceed the capacity of the purification centre. CHAPTER I: REQUIREMENTS FOR RAW MATERIALS. RAW MATERIALS FOR THE MANUFACTURE OF EGG PRODUCTS. Persons performing milking and/or handling raw milk must wear suitable clean clothes. "Collagen" means the protein-based product derived from animal bones, hides, skins and tendons manufactured in accordance with the relevant requirements of this Regulation. To take account of technical and scientific progress, close and effective cooperation should be ensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. the combined total of residues of antibiotic substances exceeds any maximum permitted value. Exemptions from Annex II and III may be granted in accordance with the procedure referred to in Article 12(2), provided that they do not affect the achievement of the objectives of this Regulation. During transport to the game-handling establishment, heaping must be avoided. It should cover at least the following subjects: the normal anatomy, physiology and behaviour of wild game; abnormal behaviour and pathological changes in wild game due to diseases, environmental contamination or other factors which may affect human health after consumption; the hygiene rules and proper techniques for the handling, transportation, evisceration etc. For the purpose of this Section, "tanning" means the hardening of hides, using vegetable tanning agents, chromium salts or other substances such as aluminium salts, ferric salts, silicic salts, aldehydes and quinones, or other synthetic hardening agents. Food business operators importing products of animal origin from third countries shall ensure that importation takes place only if: the third country of dispatch appears on a list, drawn up in accordance with Article 11 of Regulation (EC) No [ (28)]/2004, of third countries from which imports of that product are permitted; the establishment from which that product was dispatched, and in which it was obtained or prepared, appears on a list, drawn up in accordance with Article 12 of Regulation (EC) No [ (28)]/2004, of establishments from which imports of that product are permitted, when applicable, in the case of fresh meat, minced meat, meat preparations, meat products and MSM, the product was manufactured from meat obtained in slaughterhouses and cutting plants appearing on lists drawn up and updated in accordance with Article 12 of Regulation (EC) No [ (28)]/2004 or in approved Community establishments, and. Pectinidae may not be placed on the market unless they are harvested and handled in accordance with Chapter II, Part B, and meet the standards laid down in Chapter V, as proved by a system of own-checks. Livers and roes intended for human consumption must be preserved under ice, at a temperature approaching that of melting ice, or be frozen. Verordnung (EG) Nr. April 2004 Mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs The Commission shall, not later than ... (36), submit a report to the European Parliament and the Council reviewing the experience gained from the implementation of this Regulation. SR 0.831.109.268.1 Verordnung (EG) Nr. Milking must be carried out hygienically, ensuring in particular: that, before milking starts, the teats, udder and adjacent parts are clean; that milk from each animal is checked for organoleptic or physico-chemical abnormalities by the milker or a method achieving similar results and that milk presenting such abnormalities is not used for human consumption; that milk from animals showing clinical signs of udder disease is not used for human consumption otherwise than in accordance with the instructions of a veterinarian; the identification of animals undergoing medical treatment likely to transfer residues to the milk, and that milk obtained from such animals before the end of the prescribed withdrawal period is not used for human consumption; and. If the food business operator has carried out analyses demonstrating that MSM complies with the microbiological criteria for minced meat adopted in accordance with Regulation (EC) No.../2004 (6) it may be used in meat preparations that are clearly not intended to be consumed without first undergoing heat treatment and in meat products. Parlaments und des Rates und zur Änderung der Verordnungen (EG) Nr. Liquid egg must be obtained in accordance with the requirements of points 1,2,3,4 and 7 of Part III. Food imported into the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002 or to satisfy rules that are equivalent to Community rules. Moreover, since all food produced in accordance with the hygiene rules will normally be in free circulation throughout the Community, the procedure allowing Member States to exercise flexibility should be fully transparent. Diese Texte umfassen die Änderungen zu den Verordnungen (EG) Nr. However, meat may be boned and cut prior to reaching the temperature referred to in point 1(b) when the cutting room is on the same site as the slaughter premises, provided that it is transferred to the cutting room either: after a Waiting period in a chilling or refrigerating room. With the exception of Chapters I and II, it applies to such animals when not placed on the market live, in which case they must have been obtained in accordance with Section VII. CHAPTER V: HYGIENE DURING CUTTING AND BONING. When greaves are rendered at a temperature of not more than 70oC, they must be stored: at a temperature of not more than 7oC for a period not exceeding 24 hours; or. REQUIREMENTS FOR PURIFICATION CENTRES. H��UoLe�-����:֖�fk�Җjꂬ�:,.Ð�C4�vIXF#Y�V�9�1�nF ee�-%�l�gkJ�f���T��~`~�?xw��%��G��5��>����y// `�ԃ @`�R��/��{F��;_U$�hC@yQ�"�!�dYk��o�A[��.�Y�t�'$~��. In addition to the requirements of Directive 2000/13/EC, except in the cases envisaged in Article 13(4) and (5) of that Directive, labelling must clearly show: in the case of raw milk intended for direct human consumption, the words "raw milk"; in the case of products made with raw milk, the manufacturing process for which does not include any heat treatment or any physical or chemical treatment, the words "made with raw milk". meet the requirements for vessels designed and equipped to preserve fishery products for more than 24 hours laid down in Part B, paragraph 2. a receiving area reserved for taking fishery products on board, designed to allow each successive catch to be separated. The requirements of paragraph 1 apply to products destined for retail trade. The identification mark must be applied before the product leaves the establishment. Collection centres and tanneries may also supply raw material for the production of collagen intended for human consumption if the competent authority specifically authorises them for this purpose and they fulfil the following requirements. However, these requirements do not apply to products to be de-sugared, if de-sugaring process is performed as soon as possible. in the case of live bivalve molluscs, echinoderms, tunicates and marine gastropods, the production area appears on a list drawn up in accordance with Article 13 of that Regulation, when applicable; the requirements of this Regulation, including the requirements of Article 5 on health and identification marking; the requirements of Regulation (EC) No [ (29)]/2004; and, any import conditions laid down in accordance with Community legislation governing import controls for products of animal origin, and. As soon as possible after they are taken on board, fishery products must be protected from contamination and from the effects of the sun or any other source of heat. CHAPTER IV: REQUIREMENTS FOR PROCESSED FISHERY PRODUCTS. L 226 S. 22, ber. Live bivalve molluscs must not be re-immersed in, or sprayed with, water after they have been packaged for retail sale and left the dispatch centre. Buoys, poles or other fixed means must clearly identity the boundaries of the sites. (23)  Rendered animal fat obtained from the adipose tissues of porcine animals. have a separate room for evisceration and further dressing, including the addition of seasonings to whole poultry carcases, unless the competent authority authorises separation in time of these operations within a specific slaughterhouse on a case-by-case basis; plucking or skinning, and any scalding; and. 2074/2005 der Kommission zur Festlegung von Durchführungsvorschriften für bestimmte unter die Verordnung (EG) Nr. 0000002703 00000 n Mechanical separation must take place immediately after deboning. other animals destined to be prepared with a view to being supplied live to the final consumer. Meat from animals other than those referred to in subparagraphs (b) and (c) must not be used for human consumption if they die otherwise than by being slaughtered in the slaughterhouse. During rendering the use of solvents is prohibited. 852/2004 (Verordening levensmiddelenhygiëne) en in bijlage II en III van Verordening (EG) nr. In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No .../2004 (12), food business operators must ensure that live bivalve molluscs placed on the market for human consumption meet the standards laid down in this Chapter. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. 1. Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which poultry or lagomorphs are slaughtered meet the following requirements. 854/2004 und (EG) Nr. This Regulation lays down specific rules on the hygiene of food of animal origin for food business operators. "Meat" means edible parts of the animals referred to in points 1.2 to 1.8, including blood. Eggs must not be broken unless they are clean and dry. "Mechanically separated meat" or "MSM" means the product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases, using mechanical means resulting in the loss or modification of the muscle fibre structure. Storage holds must be equipped with a temperature-recording device in a place where it can be easily read. Evisceration may take place on the spot, under the supervision of the veterinarian; a declaration by the food business operator who reared the animals, stating their identity and indicating any veterinary products or other treatments administered, dates of administration and withdrawal periods, accompanies the slaughtered animals to the slaughterhouse; and. 2075/2005 der Kommission vom 5. 1. References in this Section to a "trained person" are references to that person. "Production area" means any sea, estuarine or lagoon area, containing either natural beds of bivalve molluscs or sites used for the cultivation of bivalve molluscs, and from which live bivalve molluscs are taken. As soon as it is cut and, where appropriate, packaged, the meat must be chilled to the temperature referred to in point 1(b). C.   REQUIREMENTS FOR MECHANICALLY SEPARATED FISHERY PRODUCTS. Dezember 2005 zur Festlegung von Durchführungsvorschriften für bestimmte unter die Verordnung (EG) Nr. (30)  Official Publications Office is to insert the official number of the Regulation on the organisation of official controls. have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than 18oC; have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18oC. 854/2004 und (EG) Nr. There must be lockable facilities for the refrigerated storage of detained meat and separate lockable facilities for the storage of meat declared unfit for human consumption. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. If more than two hours elapse between slaughter and arrival at the slaughterhouse, the animal must be refrigerated. 854/2004 mit Vorschriften zur amtlichen Überwachung von Lebensmitteln tierischen Ursprungs wird mit Wirkung zum 14.12.2019 aufgehoben. Food business operators must ensure that raw materials used to manufacture egg products comply with the following requirements. CHAPTER III: STRUCTURAL REQUIREMENTS FOR DISPATCH AND PURIFICATION CENTRES. 882/2004 des Europäischen Parlaments und des Rates (Text von Bedeutung für den EWR) DIE KOMMISSION DER EUROPÄISCHEN … Food business operators intending to place the following food of animal origin on the market in Sweden or Finland shall comply with the rules set out in paragraph 2 in respect of salmonella: meat from bovine and porcine animals, including minced meat but excluding meat preparations and MSM; meat from poultry of the following species: domestic fowl, turkeys, guinea-fowl, ducks and geese, including minced meat but excluding meat preparations and MSM; and. However, fishery products derived from bivalve molluscs, echinoderms, tunicates and marine gastropods may be placed on the market if they have been produced in accordance with Section VII and comply with the standards laid down in Chapter V, point 2, of that Section. Food business operators shall comply with the relevant provisions of Annexes II and III. Eggs must be stored and transported at a temperature, preferably constant, that is best suited to assure optimal conservation of their hygiene properties. In this case, the head and the viscera need not accompany the body, except in the case of species susceptible to Trichinosis (porcine animals, solipeds and others), whose head (except for tusks) and diaphragm must accompany the body. Food business operators relaying live bivalve molluscs must ensure compliance with the following requirements. a dispatch room, unless the establishment dispatches rendered animal fat only in tankers; and. "Fishery products" means all seawater or freshwater animals (except for live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods, and all mammals, reptiles and frogs) whether wild or farmed and including all edible forms, parts and products of such animals. Die Fachgruppe "Fleisch" des BbT hat dem BMELV gegenüber zu den geplanten Änderungen der Verordnungen 853 und 854/2004 sowie 2073 und 2075/2005 folgende Stellungnahme abgegeben: I. Änderung der Verordnungen (EG) Nr. "Fresh meat" means meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled atmosphere. Slaughterhouse operators must follow the instructions of the competent authority to ensure that the post-mortem inspection is carried out under suitable conditions, and in particular that slaughtered animals can be inspected properly. Taken together, these elements justify a recasting of the specific hygiene rules contained in existing Directives. The size of the lairage facilities must ensure that the welfare of the animals is respected. Individual consumer-size packages of live bivalve molluscs must be closed and remain closed after leaving the dispatch centre and until presented for sale to the final consumer. (17)  Council Directive 91/68/EEC of 28 January 1991 on animal health conditions governing intra-Community trade in ovine and caprine animals (OJ L 46, 19.2.1991, p. 19). Equipment must be entirely emptied, cleaned and disinfected whenever this is necessary and at least once a day. If fishery products are kept under ice, melt water must not remain in contact with the products. Regulation (EC) No 2160/2003 of the European Parliament and of the Council of 17 November 2003 on the control of salmonella and other specified food-borne zoonotic agents (16) provides for a similar procedure in respect of live animals and hatching eggs. CHAPTER IX: SPECIFIC REQUIREMENTS FOR PECTINIDAE HARVESTED OUTSIDE CLASSIFIED PRODUCTION AREAS. Persons who hunt wild game with a view to placing it on the market for human consumption must have sufficient knowledge of the pathology of wild game, and of the production and handling of wild game and wild game meat after hunting, to undertake an initial examination of wild game on the spot. Food business operators need not comply with the temperature requirements laid down in points 2 and 3 if the milk meets the criteria provided for in Part III and either: the milk is processed within 2 hours of milking; or. Die modernisierte Koordinierung ist seit dem 1. Food business operators must ensure that establishments collecting or processing raw materials for the production of rendered animal fats and greaves comply with the following requirements. It should establish a procedure for the granting, for a transitional period, of guarantees to any Member State that has an approved national control programme which, for the food of animal origin concerned, is equivalent to those approved for Finland and Sweden. The rules laid down in Section II, Chapter V, apply to the cutting and boning of small wild game. wild ungulates and lagomorphs, as well as other land mammals that are hunted for human consumption and are considered to be wild game under the applicable law in the Member State concerned, including mammals living in enclosed territory under conditions of freedom similar to those of wild game; and. the premises must be well lit to facilitate official controls. Pectinidae may not be placed on the market for human consumption otherwise than via a fish auction, a dispatch centre or a processing establishment. Such national rules shall ensure the achievement of the objectives of this Regulation. to approve equivalent processes for the production of gelatine or collagen. Immediately after emptying and, if necessary, before re-use, all equipment used for collecting and delivering live animals must be cleaned, washed and disinfected. 853/2004 des Europäischen Parlaments und des Rates fallende Erzeugnisse und für die in den Verordnungen (EG) Nr. trailer << /Size 515 /Info 494 0 R /Root 497 0 R /Prev 502652 /ID[<5c992bf135695ee768e4cb624fecbd87><458d390e62570226cba5b9fc3228a100>] >> startxref 0 %%EOF 497 0 obj << /Type /Catalog /Pages 486 0 R /Metadata 495 0 R /PageLabels 474 0 R >> endobj 513 0 obj << /S 2396 /L 2499 /Filter /FlateDecode /Length 514 0 R >> stream The following material must not be used to produce MSM: for poultry, the feet, neckskin and head; and. In the case of packaging containing cut meat or offal, the mark must be applied to a label fixed to the packaging, or printed on the packaging, in such a way that it is destroyed when the packaging is opened. Fra­gen und Ant­wor­ten zur Ge­mein­schafts­lis­te nach Ar­ti­kel 13 Ab­satz 3 der Ver­ord­nung (EG) Nr. Without prejudice to Directive 96/23/EC, food business operators must initiate procedures to ensure that raw milk is not placed on the market if either: it contains antibiotic residues in a quantity that, in respect of any one of the substances referred to in Annexes I and III to Regulation (EEC) No 2377/90 (18), exceeds the levels authorised under that Regulation; or. If the following operations are undertaken in a cutting plant: the evisceration of geese and ducks reared for the production of "foie gras", which have been stunned, bled and plucked on the fattening farm; or. Rolling geometric average over a two-month period, with at least two samples per month. 0000000828 00000 n After inspection and evisceration, slaughtered animals must be cleaned and chilled to not more than 4oC as soon as possible, unless the meat is cut while warm. "Cutting plant" means an establishment used for boning and/or cutting up meat. 4. Food business operators must ensure that: vessels used to harvest fishery products from their natural environment, or to handle or process them after harvesting, comply with the structural and equipment requirements laid down in Part I; and. A veterinarian must carry out an ante-mortem inspection of the animal. When a batch is found to be unfit for human consumption, it must be denatured so as to ensure that it is not used for human consumption. frozen to an internal temperature of not more than -18oC. permitting the use, with the authorisation of the competent authority, of raw milk not meeting the criteria laid down in Annex III, Section DC, as regards plate count and somatic cell count of the manufacture of cheeses with an ageing or ripening period of at least 60 days, and dairy products obtained in connection with the manufacture of such cheeses, provided that this does not prejudice the achievement of the objectives of this Regulation. DisplayLogo. This area must be easy to clean and designed so as to protect the products from the sun or the elements and from any source of contamination; a hygienic system for conveying fishery products from the receiving area to the work area; work areas that are large enough for the hygienic preparation and processing of fishery products, easy to clean and disinfect and designed and arranged in such a way as to prevent any contamination of the products; storage areas for the finished products that are large enough and designed so that they are easy to clean. When the fat for refining meets the standards laid down in point 4, rendered animal fat prepared in accordance with points 1 and 2 may be refined in the same establishment or in another establishment with a view to improving its physico-chemical quality. Food business operators must carry out an organoleptic examination of fishery products. 853 und 854/2004: 1. It is appropriate for the criterion for raw milk used to manufacture dairy products to be three times as high as the criterion for raw milk collected from the farm. Meat from animals that undergo slaughter following an accident in a slaughterhouse may be used for human consumption if, on inspection, no serious lesions other than those due to the accident are found. Having regard to the proposal from the Commission (1). Food business operators harvesting pectinidae outside classified production areas or handling such pectinidae must comply with the following requirements. Oysters must be wrapped or packaged with the concave shell downwards. Verordnung (EG) Nr. Raw materials listed in point l(a) to (e) must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-mortem and post-mortem inspection or, in the case of hides and skins from wild game, found fit for human consumption. retail operations other than those to which this Regulation applies pursuant to Article l(5)(b). Premises for the storage of milk must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements laid down in Part B, have suitable refrigeration equipment. Surfaces with which fishery products come into contact must be of suitable corrosion-resistant material that is smooth and easy to clean. other raw material is subjected to a treatment with acid or alkali, followed by one or more rinses. accommodating the needs of food businesses situated in regions that are subject to special geographic constraints. When they are washed, the water used must be either potable water or, where appropriate, clean water. It must be cooled immediately to not more than 8oC in the case of daily collection, or not more than 6oC if collection is not daily. the meat comes from an establishment covered by subparagraph (d). In addition to complying with the general rules of Regulation (EC) No 178/2002 (7), food business operators responsible for establishments that are subject to approval in accordance with this Regulation should ensure that all products of animal origin that they place on the market bear either a health mark or an identification mark. 853/2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs (im Folgenden „Verordnung“ genannt) wurde am 29. (21)  Official Publications Office is to insert official number of Regulation on the hygiene of foodstuffs. They shall apply to unprocessed and processed products of animal origin. The definition of mechanically separated meat (MSM) should be a generic one covering all methods of mechanical separation. An otherwise healthy animal must have suffered an accident that prevented its transport to the slaughterhouse for welfare reasons. within no more than 15 days from the slaughter of the animals in the case of boned, vacuum-packed beef and veal. Heads and feet must be handled so as to avoid contamination of other meat. In other cases, they shall apply only to the construction, layout and equipment of establishments. However, for fermented products, this value must be the one recorded before the fermentation process. Parlaments und des Rates und zur Änderung der Verordnungen (EG) Nr. Food business operators producing minced meat, meat preparations or MSM must ensure that the raw materials used satisfy the following requirements. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. 0000003805 00000 n Frozen fishery products must be kept at a temperature of not more than -18oC in all parts of the product; however, whole frozen fish in brine intended for the manufacture of canned food may be kept at a temperature of not more than -9oC. ( ABl. (16)  Council Directive 64/432/EEC of 26 June 1964 on animal health problems affecting intra-Community trade in bovine animals and swine (OJ 121, 29.7.1964, p. 1977/64). 987/2009 durch die Verordnung (EG) Nr. Insert free text, CELEX number or descriptors. Meat from animals other than those referred to in (b) must not be used for human consumption if they die otherwise than by being slaughtered in the slaughterhouse. Member States may, without compromising achievement of the objectives of this Regulation, adopt, in accordance with paragraphs 4 to 8, national measures adapting the requirements laid down in Annex III. Verordnung (EG) Nr. Regulation as amended by Regulation (EC) No 1642/2003 (OJ L 245,29.9.2003, p.4). Animals showing symptoms of disease or originating in herds known to be contaminated with agents of public health importance may only be transported to the slaughterhouse when the competent authority so permits. Food business operators may also slaughter bison on the farm in accordance with paragraph 3 in exceptional circumstances. Requirements for vessels designed and equipped to preserve fresh fishery products for more than twenty-four hours. However, flexibility should not compromise food hygiene objectives. 1662/2006 geändert. Food business operators must ensure that cutting and boning of meat of poultry and lagomorphs takes place in accordance with the following requirements. SECTION XII: RENDERED ANIMAL FATS AND GREAVES, CHAPTER I: REQUIREMENTS APPLICABLE TO ESTABLISHMENTS COLLECTING OR PROCESSING RAW MATERIALS. (7)  Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31,1.2.2002, p. 1).

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