This document is meant purely as documentation tool and the institutions do not assume any liability for its contents
"BCOMMISSION REGULATION (EEC) No 1538/91
of 5 June 1991
introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain "C1 market-
ing standards for poultrymeat 3
(OJ L 143, 7.6.1991, p. 11)
Amended by:
Official Journal
No page date
"M1 Commission Regulation (EEC) No 2988/91 of 11 October 1991 L 284 26 12.10.1991
"M2 Commission Regulation (EEC) No 315/92 of 10 February 1992 L 34 23 11.2.1992
"M3 Commission Regulation (EEC) No 1980/92 of 16 July 1992 L 198 31 17.7.1992
"M4 Commission Regulation (EEC) No 2891/93 of 21 October 1993 L 263 12 22.10.1993
"M5 Commission Regulation (EC) No 1026/94 of 2 May 1994 L 112 32 3.5.1994
"M6 Commission Regulation (EC) No 3239/94 of 21 December 1994 L 338 48 28.12.1994
"M7 Commission Regulation (EC) No 2390/95 of 11 October 1995 L 244 60 12.10.1995
"M8 Commission Regulation (EC) No 205/96 of 2 February 1996 L 27 6 3.2.1996
"M9 Commission Regulation (EC) No 1000/96 of 4 June 1996 L 134 9 5.6.1996
"M10 amended by Commission Regulation (EC) No 2067/96 of
29 October 1996L 277 11 30.10.1996
"M11 Commission Regulation (EC) No 1072/2000 of 19 May 2000 L 119 21 20.5.2000
Corrected by:
"C1 Corrigendum, OJ L 233, 22.8.1991, p. 31 (1538/91)
"C2 Corrigendum, OJ L 36, 7.2.2001, p. 12 (1538/91)
"C3 Corrigendum, OJ L 198, 30.7.1994, p. 145 (2891/93)1991R1538 — EN — 01.07.2000 — 002.001 — 1
COMMISSION REGULATION (EEC) No 1538/91
of 5 June 1991
introducing detailed rules for implementing Regulation (EEC) No
1906/90 on certain "C1 marketing standards for poultrymeat 3
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 1906/90 of 26 June 1990
on certain "C1marketing standards for poultrymeat 3(1), and in
particular Article 9 thereof,
Whereas Regulation (EEC) No 1906/90 enacted certain "C1marketing
standards for poultrymeat 3, the application of which requires the
adoption of provisions concerning in particular the list of those poultry
carcases, parts thereof and offals to which the said Regulation applies,
classification by conformation, appearance an weight, types of
presentation, the indication of the name under which the products in
question are to be sold, the optional use of indications concerning
chilling methods and the type of farming, conditions for storage and
transport of certain types of poultrymeat and the supervision of these
provisions in order to ensure their uniform application throughout the
Community;
Whereas, in order to provide for the marketing of poultry in different
classes according to conformation and appearance, it is necessary to lay
down definitions relating to species, age and presentation in the case of
carcases, and anatomical conformation and content in the case of poultry
cuts; whereas in the case of the product known as ‘Foie gras’ the high
value and consequent risk of fraudulent practices make it necessary to lay
down especially precise minimum marketing standards;
Whereas it is not necessary for these standards to be applied to certain
products and presentations which are of local or otherwise limited
importance; whereas, however, names under which such products are
sold should not be likely to mislead the consumer to a material degree by
causing him to confuse these products with products which are subject to
these provisions; whereas, similarly, additional descriptive terms used to
qualify the names of such products should also be subject to this
provision;
Whereas storage and handling temperature is of crucial importance to the
maintenance of high standards of quality; whereas, therefore, it is
appropriate to lay down a minimum temperature at which forzen
poultrymeat products are to be kept;
Whereas the provisions of this Regulation and in particular those relating
to surveillance and enforcement must be applied uniformly throughout
the Community; whereas detailed rules adopted to those ends must also
be uniform; whereas it is therefore necessary to lay down common
measures in the matter of sampling procedures and tolerances;
Whereas it is necessary, both in order that the consumer be provided with
sufficient, unequivocal and objective information concerning such
products offered for sale, and in order to secure the free movement of
such products throughout the Community, to ensure that poultrymeat
marketing standards take into account as far as is paracticable (SIC!
practicable) the provisions of Council Directive 76/211/EEC of 20
January 1976 on the approximation of the laws of the Member States
relating to the making-up by weight or by volume of certain prepackaged
products (2), as amended by Directive 78/891/EEC (3);!B
(1) OJ No L 173, 6. 7. 1990, p. 1.
(2) OJ No L 46, 21. 2. 1976, p. 1.
(3) OJ No L 311, 4. 11. 1978, p. 21.1991R1538 — EN — 01.07.2000 — 002.001 — 2
Whereas among the indications which may optionally be ued on the
labelling are those concerning the method of chilling and particular types
of farming; whereas the use of the latter, in the interest of consumer
protection, needs to be subordinated to the respect of closely-defined
criteria concerning both husbandry conditions and quantity thresholds
for stating certain criteria such as age at slaughter or length of fattening
period and content of certain foodstuff ingredients;
Whereas it is appropriate for the Commission to exercise permanent
surveillance of the compatibility with Community law, including the
marketing standards, in particular of any national measures adopted in
pursuance of these provisions; whereas particular provision should also
be made for the registration and regular inspection of undertakings
authorized to use terms referring to particular types of farming; whereas
such undertakings must therefore be obliged to maintain regular and
detailed records for this purpose;
Whereas, in view of the specialized nature of these inspections,
responsibility for them may be delegated by the competent authorities
of the Member State concerned, subject to the appropriate supervision
and safeguards, to properly qualified and duly licensed outside bodies;
Whereas operators in third countries may wish to make use of optional
indications concerning chilling methods and types of farming; whereas
provision should be made for them to do so, subject to appropriate
certification by the competent authority of the third country concerned,
and which appears on a list established by the Commission;
Whereas the measures provided for in this Regulation are in accordance
with the opinion of the Management Committe for Poultrymeat and
Eggs,
HAS ADOPTED THIS REGULATION:
Article 1
The products referred to in Article 1 (2) of Regulation (EEC) No
1906/90 are hereby defined as follows:
1.Poultry carcases
(a) DOMESTIC FOWL (Gallus domesticus)
— chicken, broiler: fowl in which the tip of the sternum is
flexible (not ossified),
— cock, hen, casserole or boiling fowl: fowl in which the tip of
the sternum is rigid (ossified),
— capon: male fowl castrated surgically before reaching sexual
maturity and slaughtered at a minimum age of 140 days:
after castration the capons must be fattened for at least 77
days,
— poussin, coquelet: chicken of less than 650 g carcase weight
(expressed without giblets, head and feet), chicken of 650 g
to 750 g may be called ‘poussin’ if the age at slaughter does
not exceed 28 days. Member States may apply Article 11 for
the checking of this slaughter age;
(b) TURKEYS (Meleagris gallopavo dom.)
— (young) turkey: bird in which the tip of the sternum is
flexible (not ossified),
— turkey: bird in which the tip of the sternum is rigid
(ossified);!B
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!M4
(c) DUCKS (Anas platyrhynchos dom., cairina muschata), Mulard
ducks (c.m.x.a.p.),
— young duck or duckling, (young) Muscovy duck, (young)
Mulard duck: bird in which the tip of the sternum is flexible
(not ossified),
— duck, Muscovy duck, Mulard duck: bird in which the tip of
the sternum is rigid (ossified);
(d) GEESE (Anser anser dom.)
— (young) goose or gosling: bird in which the tip of the
sternum is flexible (not ossified). The fat layer all over the
carcase is thin or moderate; the fat of the young goose may
have a colour indicative of a special diet,
— goose: bird in which the tip of the sternum is rigid
(ossified); a moderate to thick fat layer is present all over the
carcase;
(e) GUINEA FOWL (Numida meleagris domesticus)
— (young) guinea fowl: bird in which the tip of the sternum is
flexible (not ossified),
— guinea fowl: bird in which the tip of the sternum is rigid
(ossified).
For the purpose of this Regulation, variants of the above terms
relating to sex shall be construed as equivalent.
2.Poultry cuts
(a) Half: half of the carcase, obtrained by a longitudinal cut in a
plane along the sternum and the backbone;
(b) Quarter: leg quarter or breast quarter, obtained by a transversal
cut of a half;
(c) Unseparated leg quarters: both leg quarters united by a portion
of the back, with or without the rump;
(d) Breast: the sternum and the ribs, or part thereof, distributed on
both sides of its, together with the surrounding musculature. The
breast may be presented as a whole or a half;
(e) Leg: the femur, tibia and fibula together with the surrounding
musculature. The two cuts shall be made at the joints;
(f) Chicken leg with a portion of the back: the weight of the back
does not exceed 25 % of that of the whole cut;
(g) Thigh: the femur together with the surrounding muscultature.
The two cuts shall be made at the joints;
(h) Drumstick: the tibia and fibula together with the surrounding
musculature. The two cuts shall be made at the joints;
(i) Wing: the humerus, radius, and ulna, together with the
surrounding musculature. In the case of turkey wings, humerus
or radius/ulna together with the surrounding musculature may be
presented separately. The tip, including the carpal bones, may or
may not have been removed. The cuts shall be made at the joints;
(j) Unseparated wings: both wings united by a portion of the back,
where the weight of the latter does not exceed 45 % of that of the
whole cut;!B
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!B
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!B1991R1538 — EN — 01.07.2000 — 002.001 — 4
(k) Breast fillet: the whole or half of the breast deboned, i.e. without
sternum and ribs. In the case of turkey breast, the fillet may
comprise the deep pectoral muscle only;
(l) Breast fillet with wishbone: the breast fillet without skin with
the clavicle and the cartilagenous point of the sternum only, the
weight of clavicle and cartilage not to exceed 3 % of that of the
cut;
(m) Magret, maigret: breast fillet of ducks and geese referred to in 3
comprising skin and sub-cutan fat covering the breast muscle,
without the deep pectoral muscle;
(n) Deboned turkey leg meat: turkey thighs and/or drumsticks,
deboned, i.e. without femur, tibia and fibula, whole, diced or cut
into strips.
For the products listed under (e), (g) and (h) the wording ‘cuts shall
be made at the joints’ is to mean cuts made within the two lines
deliminating the joints as shown in the graphical presentation in
Annex Ia.
Until 31 December 1991, in the case of products listed under (e), (g)
and (h) the two cuts may be made near the joints.
Products listed under (d) to (k) may be presented with or without
skin. The absence of the skin in the case of products listed under (d)
to (j) or the presence of the skin in the case of the product listed
under (k) shall be mentioned on the labelling within the meaning of
Article 1 (3) (a) of Council Directive 79/112/EEC (1).
3.Foie gras:
the livers of geese, or of ducks of the species cairina muschata
orc.m. × Anas platyrachos which have been fed in such a way as to
produce hepatic fatty cellular hypertrophy.
The birds from which such livers are removed shall have been
completely bled, and the livers be of a uniform colour.
The livers shall be of the following weight:
— duck livers shall weigh at least 300 g net,
— goose livers shall weigh at least 400 g net.
Article 1 a
For the purposes of this Regulation:
‘marketing’ means holding or displaying for sale, offering for sale,
selling, delivery or any other form of marketing;
‘batch’ means poultrymeat of the same species and type, the same class,
the same production run, from the same slaughterhouse or cutting plant,
situated in the same place, which are to be inspected. For the purposes of
Article 8 and Annexes V and VI, a batch shall only comprise prepackages
of the same nominal weight category.!B
(1) OJ No L 33, 8. 2. 1979, p. 1.!M4
!M11
!M4
!B
!M7
!B
!M41991R1538 — EN — 01.07.2000 — 002.001 — 5
Article 2
1. Poultry carcases shall, in order to be marketed in accordance with
this Regulation, be presented for sale in one of the following forms:
— partially eviscerated (‘effilé’, ‘roped’),
— with giblets,
— without giblets.The word ‘eviscerated’ may be added.
2. Partially eviscerated carcases are carcases from which the heart,
liver, lungs, gizzard, crop, and kidneys have not been removed.
3. For all carcase presentations, if the head is not removed, trachea,
oesophagus and crop may remain in the carcase.
4. Giblets shall comprise only the following:
The heart, neck, gizzard and liver, and all other parts considered as
edible by the market on which the product is intended for final
consumption. Livers shall be without gall bladders. The gizzard shall be
without the horned membrane, and the contents of the gizzard shall have
been removed. The heart may be with or without the pericardial sac. If
the neck remains attached to the carcase, it is not considered as one of
the giblets.
Where one of these four organs is customarily not included with the
carcase for sale, its absence shall be mentioned on the labelling.
Article 3
1. The names under which the products covered by this Regulation are
sold, within the meaning of Article 3 (1) (1) of Directive 79/112/EEC,
shall be those enumerated in Article 1 and the corresponding terms in the
other Community languages listed in Annex I qualified in the case
— of whole carcases by reference to one of the forms of presentation as
laid down in Article 2 (1),
— of poultry cuts, by reference to the respective species.
2. The names defined in Article 1 (1) and (2) may be supplemented by
other terms provided that the latter do not mislead the consumer to a
material degree and in particular such as would lead to confusion with
other products listed in Article 1 (1) and (2) or with indications provided
for in Article 10.
Article 4
Products other than those defined in Article 1 may be marketed in the
Community only under names which do not mislead the consumer to a
material degree by allowing confusion with those referred to in Article 1
or with indications provided for in Article 10.
Article 5
The following additional provisions shall apply to frozen poultrymeat as
defined in Article 2 (6) of Regulation (EEC) No 1906/90:!B
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!B
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!B1991R1538 — EN — 01.07.2000 — 002.001 — 6
The temperature of frozen poultrymeat concerned by this Regulation
must be stable and maintained, at all points in the product, at −12 °C or
lower, with possibly brief upward fluctuations of no more than 3 °C.
These tolerances in the temperature of the product shall be permitted in
accordance with good storage and sitribution practice during local
distribution and in retail display cabinets.
Article 6
1. Poultry carcases and cuts covered by this Regulation shall meet the
following minimum requirements in order to be graded into classes A
and B:
— intact, taking into account the presentation,— clean, free from any visible foreign matter, dirt or blood,— free of any foreign smell,— free of visible bloodstains except those which are small and
unobtrusive,
— free of produtruding broken bones,— free of severe contusions.In the case of fresh poultry, there shall be no traces of prior freezing.2. In order to be graded as class A, poultry carcases and cuts shall in
addition satisfy the following criteria:
— they shall be of good conformation. The flesh shall be plump; the
breast well developed, broad, long and fleshy, and the legs shall be
fleshy. On chickens, young ducks or ducklings and turkeys there
shall be a thin regular layer of fat on the breast, back und thighs. On
cocks, hens, ducks and young geese a thicker layer of fat is
permissible. On geese a moderate to thick fat layer shall be present
all over the carcass,
— a few small feathers, stubs (quill ends) and hairs (filoplumes) may be
present on the breast, legs, rump, footjoints and wing tips. In the case
of boiling fowl, ducks, turkeys and geese a few may also be present
on other parts,
— some damage, contusion and discoloration is permitted provided that
it is small and unobtrusive, and not present on the breast or legs. The
wing tip may be missing. A slight redness is permissible in wing tips
and follicies,
— in the case of frozen or quick-frozen poultry there shall be no traces
of freezer-burn (
1) except those that are indidental, small and
unobtrusive and not present on the breast or legs.
Article 7
1. Decisions arising from failure to comply with Articles 1, 2 and 6
may only be taken for the whole of the batch which has been checked in
accordance with the provisions of this Article.
3. A sample consisting of the following numbers of individual products
as defined in Article 1 shall be drawn at random from each batch to be
inspected in slaughterhouses, cutting plants, wholesale and retail
warehouses or in the case of imports from third countries at the time
of customs clearance:!B
(1) Freezer-burn: (in the sensee of a reduction in quality) is the local or area-type
irreversible drying up of skin and/or flesh which may show itself as changes:
— in the original colour (mostly getting paler), and/or
— in flavour and smell (flavourless or rancid), and/or
— in consistency (dry, spongy).!M4
!B1991R1538 — EN — 01.07.2000 — 002.001 — 7
!M4
Batch size Sample sizeTolerable number of defective units
TotalFor Article 1 (*), 3,
and 6 (1)
12 34
100 - 500 30 5 2
501 - 3 200 50 7 3
43 200 80 10 4
(*) Tolerance within each species, not from one species to another.
4. In the checking of a batch of class A poultrymeat, the total tolerable
number of detective units referred to in column 3 of the table of
paragraph 3 is allowed. These defective units may also comprise, in the
case of breast fillet, fillets with up to 2 % in weight of cartilage (flexible
tip of sternum).
However, the number of defective units not complying with the
provisions of points 1 and 3 of provisions of Article 1 (1) and (3) as
well as Article 6 (1) shall not exceed the figures shown in column 4 of
the table contained in paragraph 3.
As regards point 3 of Article 1 (3), any defective unit shall not be
considered tolerable unless it be of a weight of at least 240 g in the case
of duck livers and of at least 385 g in the case of goose livers.
5. In the checking of a batch of class B poultrymeat, the tolerable
number of defective units shall be doubled.
6. Where the checked batch is not deemed to comply, the supervising
agency shall prohibit its marketing or import if the batch comes from a
third country, unless and until proof is forthcoming that it has been made
to comply with Articles 1 and 6.
Article 8
1. Prepackaged frozen or quick frozen poultrymeat may be classified
by weight category in accordance with Article 3 (3) of Regulation (EEC)
No 1906/90 in prepackages within the meaning of Article 2 of Directive
76/211/EEC.
These prepackages may be:
— prepackages containing one poultry carcase, or
— prepackages containing one or several poultry cuts of the same type
and species,
as defined in Article 1.
2. All prepackages shall in accordance with paragraphs 3 and 4 bear an
indication of the weight of the product known as ‘nominal weight’ which
they are required to contain.
3. Prepackages of frozen or quick-frozen poultrymeat may by classified
by categories of nominal weights as follows:
— carcases:
—51 100 g: classes of 50 g (1 050 — 1 000 — 950 etc.),
— 1 100- 52 400 g: classes of 100 g (1 100 - 1 200 - 1 300 etc. ),
—52 400 g: classes of 200 g (2 400 - 2 600 - 2 800 etc.),!B
!M31991R1538 — EN — 01.07.2000 — 002.001 — 8
— cuts:
—51 100 g: classes of 50 g (1 050 - 1 000 - 950 etc.),
—51 100 g: classes of 100 g (1 100 - 1 200 - 1 300 etc.).
4. Prepackages referred to in paragraph 1 shall be made up in such a
way that they satisfy the following requirements:
— the actual contents shall not be less, on average, than the nominal
weight,
— the proportion of prepackages having a negative error greater than
the tolerable negative error laid down in paragraph 9 shall be
sufficiently small for batches of prepackages to satisfy the
requirements of the tests specified in paragraph 10,
— no prepackage having a negative error greater than twice the
tolerable negative error given in paragraph 9 shall be marketed.
The definitions of nominal weight, actual content and negative error laid
down in Annex I to Directive 76/211/EEC shall apply to this Regulation.
5. Regarding responsibility of the packer or importer of frozen or
quick-frozen poultrymeat and checks to be carried out by competent
authorities, points 4,5 and 6 of Annex I to Directive 76/211/EEC apply
mutatis mutandis .
6. The checking of prepackages shall be carried out by sampling and
shall be in two parts:
— a check covering the actual content of each prepackage in the
sample,
— a check on the average actual contents of the prepackages in the
sample.
A batch of prepackages shall be considered acceptable if the results of
both these checks satisfy the acceptance criteria referred to in paragraphs
10 and 11.
7. A batch shall be made up of all the prepackages of the same nominal
weight, the same type and the same production rund, packed in the same
place, which are to be inspected.
The batch size shall be limited to the quantities laid down below:
— when prepackages are checked at the end of the packing line, the
number in each batch shall be equal to the maximum hourly output
of the packing line, without any restriction as to batch size,
— in other cases the batch size shall be limited to 10 000.8. A sample consisting of the following numbers of prepackages shall
be drawn at random from each batch to be inspected:
Batch size Sample size
100 to 500 30
501 to 3 200 5043 200 80
For batches of fewer than 100 prepackages, the non-destructive test,
within the meaning of Annex II to Directive 76/211/EEC, where carried
out, shall be 100 %.!M31991R1538 — EN — 01.07.2000 — 002.001 — 9
9. In the case of prepackaged poultrymeat the following tolerable
negative errors are permitted:
(g)
Nominal weight, gTolerable negative error, g
carcases cuts
5less than 1 000 25 25
1 100 52 400 50
50
2 400 and more)
100
10. For the checking of the actual content of each prepackage in the
sample, the minimum acceptable content shall be calculated by
subtracting the tolerable negative error for the contents concerned from
the nominal weight of the prepackage.
The prepackages in the sample whose actual contents are less than the
minimum acceptable content shall be considered defective.
The batch of prepackages, checked shall be considered acceptable or
rejected, if the number of defective units found in the sample is less than
or equal to the acceptance criterion or equal to or greater than the
criterion for rejection shown below:
Number in sampleNumber of defective units
Acceptance criterion Rejection criterion
30 2 3
50 3 480 5 6
11. For the checking of the average actual contents, a batch of
prepackages shall be considered acceptable, if the average actual content
of the prepackages forming the sample is greater than the acceptance
criterion shown below:
Sample sizeAcceptance criterion for average actual
content
30 x2Qn − 0,503 s
50 x2Qn − 0,379 s
80 x2Qn − 0,295 s
x = average actual content of prepackages,
Qn = nominal quantity of the prepackage,s = standard deviation of the actual contents of the prepackages in
the batch.
The standard deviation shall be estimated as set out under point 2.3.2.2.
of Annex II to Directive 76/211/EEC.
12. For so long as Directive 80/181/EEC authorizes the use of
supplementary indications, the indication of the nominal weight of
prepackages to which this Article applies may be accompanied by a
supplementary indication.
13. As an alternative to making use of the provisions of paragraphs 2 to
12, operators may market in the United Kingdom until 31 December
1994 prepackages referred to in this Article which are lawfully marked in
accordance with national legislation with the nominal weights expressed
in imperial units.!M31991R1538 — EN — 01.07.2000 — 002.001 — 10
In respect of poultrymeat coming into the United Kingdom from other
Member States and complying with the provisions of the preceding
subparagraph, checks shall be carried out on a random basis and shall not
be made at the border.
Article 9
An indication of the use of one of the methods of chilling defined
hereafter and the corresponding terms in the other Community languages
listed in Annex II may appear on the labelling within the meaning of
Article 1 (3) (a) of Directive 79/112/EEC:
— air chilling: chilling of poultry carcases in cold air,
— air-spray chilling: chilling of poultry carcases in cold air
interspersed with waterhaze or fine water
spray,
— immersion chilling: chilling of poultry carcases in tanks of water
or of ice and water, in accordance with the
counterflow process as defined in Council
Directive 71/118/EEC (1), Annex I, Chapter
V , points 28 (a) and (b).
Article 10
1. In order to indicate types of farming with the exception of organic or
biological farming, no other terms except those set out hereunder and the
corresponding terms in the other Community languages listed in
Annex III may appear on the labelling within the meaning of Article 1
(3) (a) of Directive 79/112/EEC, and in any case they may appear only if
the relevant conditions specified in Annex IV are fulfilled:
(a) ‘Fed with … % of …’
(b) ‘Extensive indoor’ (‘Barn reared’)
(c) ‘Free range’
(d) ‘Traditional free range’
(e) ‘Free range — total freedom’.
These terms may be supplemented by indications referring to the
particular characteristics of the respective types of farming.
2. Mention of the age at slaughter of length of fattening period shall be
permitted only when use is made of one of the terms referred to in
paragraph 1 and for an age of not less than that indicated in Annex IV
(b), (c) or (d). However, this provisions does not apply in the case of
animals falling within the fourth indent of point 1 (a) of Article 1.
3. These provisions shall apply without prejudice to national technical
measures going beyond the minimum requirements given in Annex IV ,
which are applicable only to producers of the Member State concerned,
provided that they are compatible with Community law and are in
conformity with the common marketing standards for poultrymeat.
4 . T h en a t i o n a lm e a s u r e sr e f e r r e dt oi np a r a g r a p h3s h a l lb e
communicated to the Commission.!M3
(1)OJ No L 55, 8. 3. 1971, p. 23.!B
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!B1991R1538 — EN — 01.07.2000 — 002.001 — 11
5. At any time and at the request of the Commission, Member States
shall provide all the information necessary for assessing the com-
patibility of the measures reffered to in this Article with Community law
and their conformity with the common marketing standards for
poultrymeat.
Article 11
1. Slaughterhouses authorized to use the terms reffered (SIC! referred)
to in Article 10 shall be subject to special registration. They shall keep a
separate record, by type of farming:
— of the names and addresses of the producers of such birds, who shall
be registered following an inspection by the competent authority of
the Member State,
— at the request of this authority the number of birds kept by each
producer per turnround.
2. The said producers shall subsequently be inspected regularly. They
shall keep current records of the number of birds by type of poultry
system showing also the number of birds sold and the name of the
purchasers.
3. Regular inspections regarding compliance with Articles 10 and 11
shall be carried out at the
— farm: at least once per turnround,
— feed mill: at least once per feed formula used, and in any event at
least once a year,
— slaughterhouse: at least four times per year,
— hatchery: at least once per year for the types of farming referred to in
Article 10 (1) (d) and (e).
4. Each Member State shall provide the other Member States and the
Commission before 1 July 1991 with a list of the approved slaughter-
house registered according to paragraph 1, showing the name and
address and the number allotted to each of them. Any alteration of that
list shall be communicated at the beginning of each quarter of the
calender year to the other Member States and the Commission.
Article 12
In the case of supervision of the indication of the type of farming used as
referred to in Article 5 (6), second paragraph of Regulation (EEC) No
1906/90 bodies designated by the Member States shall comply with the
criteria set out in European Norm No En/45011 of 26 June 1989, and as
such shall be licensed and supervised by the competent authorities of the
Member State concerned.
Article 13
Poultrymeat imported from third countries may bear one or more of the
optional indications provided for in Articles 9 or 10 if it is accompanied
by a certificate issued by the competent authority of the country of origin
attesting to the compliance of the products in question with the relevant
provisions of this Regulation.
On request from a third country to the Commission, a list of such
authorities shall be established by the Commission.
Article 14
The names of the products and other terms provided for in this
Regulation shall be indicated:
— in the case of sales to the ultimate consumer, in a language easily
understood by purchasers as referred to in Article 14 of Council!B
!M41991R1538 — EN — 01.07.2000 — 002.001 — 12
Directive 79/112/EEC in the Member State in which such sales take
place; this provision shall not prevent such particulars from being
indicated in various languages,
— in any other case, in one or more languages of the Community.
Article 14a
1. Without prejudice to paragraphs 6 and 10, frozen and quick-frozen
chickens may be marketed by way of business or trade within the
Community only if the water content does not exceed the technically
unavoidable values determined by the method of analysis described in
Annex V (drip method) or that in VI (chemical method).
2. The competent authorities designated by each Member State shall
ensure that the slaughterhouses adopt all measures necessary to comply
with the provisions of paragraph 1 and in particular that:
— samples for monitoring water absorption during chilling and water
content of frozen and quick-frozen chickens are taken,
— results of the checks are recorded and kept for a period of one year,— each batch is marked in such a way that its date of production can be
identified; this batch mark must appear on the production record.
3. Regular checks in accordance with Annex VII on the water absorbed
or checks in accordance with Annex V shall be carried out in the
slaughterhouses at least once each working period of four hours.
Where these checks reveal that the amount of water absorbed is greater
than the total water content permitted under the terms of this Regulation,
account being taken of the water absorbed by the carcases during the
stages of processing which are not subject to checking, and where, in any
case, the amount of water absorbed is greater than the levels referred to
in point 9 of Annex VII, or in point 7 of Annex V , the necessary technical
adjustments shall be made immediately by the slaughterhouse to the
process.
4. In all cases referred to in the second subparagraph of paragraph 3
and in any case at least once
"M8every two months, 3checks on
water content referred to in paragraph 1 shall be carried out, by
sampling, on frozen and quick frozen chickens from each slaughterhouse
according to Annexes Vor VI, to be chosen by the competent authority of
the Member State. These checks shall not be conducted for carcases in
respect of which proof is provided to the satisfaction of the competent
authority that they are intended exclusively for export.
5. The checks referred to in paragraphs 3 and 4 shall be carried out by
or under the responsibility of the competent authorities. The competent
authorities may, in specific cases, apply the provisions of paragraph 3,
and in particular of points 1 and 9 of Annex VII, and of paragraph 4 more
stringently in respect of a given slaughterhouse, where this proves
necessary to ensure compliance with the total water content permitted
under this Regulation.
They shall in all cases, where a batch of frozen or quick-frozen chickens
was deemed not to comply with this Regulation, resume testing at the
minimum frequency of checks referred to in paragraph 4 only after three
successive checks according to Annexes V or VI, to be carried out by
sampling from three different days of production within a maximum of
four weeks, have shown negative results. The costs for these check shall
be paid by the slaughterhouse concerned.
6. If the result of the checks referred to in paragraph 4 is in excess of
the admissible limits, the batch concerned shall be deemed not to comply
with this Regulation. In that event, however, the slaughterhouse
concerned may request that a counter-analysis be carried out using a
method to be chosen by the competent authority of the Member State.!M4
!M8
!M41991R1538 — EN — 01.07.2000 — 002.001 — 13
7. Where, if necessary after such counter-analysis, the batch in question
is deemed not to comply with this Regulation, the competent authority
shall take the appropriate measures aimed at allowing such a batch to be
marketed within the Community only on condition such a batch to be
marketed within the Community only on condition that both individual
and bulk packaging of the carcases concerned shall be marked by the
slaughterhouse under the supervision of the competent authority with a
tape or label bearing at least one of the following forms of wording in red
capital letters:
‘Contenido en agua superior al limite CEE’
‘Vandindhold overstiger EØF-Normen’‘Wassergehalt über dem EWG-Höchstwert’‘Περιεκτικ/omikronacuteτητα σε νερ/omikronacute ανώτερη τ/omikronυ /omikronρί/omikronυ Ε/OmikronΚ ’
‘Water content exceeds EEC limit’‘Teneur en eau supérieure à la limite CEE’‘Tenore d’acqua superiore al limite CEE’
‘Watergehalte hoger dan het EEG-maximum’
‘Teor de água superior ao limite CEE’
‘Vesipitoisuus ylittää ETY -normin’
‘Vattenhalten överstiger den halt som är tillåten inom EEG’.
The batch referred to in the first subparagraph shall remain under the
supervision of the competent authority until it is dealt with in accordance
with the paragraph or otherwise disposed of. If it is certified to the
competent authority that the batch referred to in the first subparagraph is
to be exported, the competent authority shall take all necessary measures
to prevent the batch in question from being marketed within the
Community. The forms of wording provided for in the first subparagraph
shall be marked in a conspicuous place in such a way as to be easily
visible, clearly legible and indelible. They shall not in any way be
hidden, obscured or interrupted by other written or pictorial matter. The
latters shall be at least 1 cm high on the individual packaging and 2 cm
on bulk packaging.
8. The Member State of destination may, where there are serious
ground for suspecting irregularities, carry out non-discriminatory
random checks of frozen or quick-frozen chickens in order to verify
that a consignment meets the requirements of this Article.
9. The checks referred to in paragraph 8 shall be carried out at the place
of destination of the goods or at another suitable place, provided that in
the latter case the choice of the places is not at the border and interferes
as little as possible with the routing of the goods and that the goods may
proceed normally to their destination once the appropriate sample has
been taken. However the products concerned shall not be sold to the final
consumer until the result of the check is available.
Such checks shall be carried out as soon as possible so as not unduly to
delay their placing on the market, or cause delays which might impair
their quality.
Results of these checks and any subsequent decisions and the grounds for
taking them shall be notified at the latest two working days after
sampling to the consignor, the consignee or their representative.
Decisions taken by the competent authority of the Member State of
destination and the reasons for such decisions shall be notified to the
competent authority of the Member State of dispatch.
If the consignor or his representative so requests, the said decisions and
reasons shall be forwarded to him in writing with details of the rights of
appeal which are available to him under the law in force in the Member
State of destination and of the procedure and time limits applicable.!M4
!M6
!M41991R1538 — EN — 01.07.2000 — 002.001 — 14
10. If the results of the checks referred to in paragraph 8 is in excess of
the admissible limits, the holder of the batch concerned may request that
a counter-analysis be carried out using a method of his choice in one of
the reference laboratories listed in Annex VIII, or in any other laboratory
approved for this purpose by the competent authorities. The expenses
occasioned by this counter-analysis shall be borne by the holder of the
batch. Tasks and competences of reference laboratories are provided for
in Annex IX.
11. If, after a check carried out in accordance with paragraphs 8 and 9
and, if requested, after a counter-analysis, it is found that the frozen or
quick-frozen chickens do not comply with this Article, the competent
authority of the Member State of destination shall apply the procedures
provided for in paragraph 7.
12. In the cases provided for in paragraphs 10 and 11, the competent
authority of the Member State of destination shall contact the competent
authorities of the Member State of dispatch without delay. The latter
authorities shall take all necessary measures and notify the competent
authority of the first Member State of the nature of the checks carried
out, the decisions taken and the reasons for such decisions.
Where the checks referred to in paragraphs 8 and 10 show repeated
irregularities, or where such checks, in the view of the Member State or
dispatch, are being carried out without sufficient justification, the
competent authorities of the Member States concerned shall inform the
Commission.
The Commission, to the extent necessary to ensure uniform application
of this Regulation or at the request of the competent authority of the
Member State of destination, and taking into account the nature of the
infringements may:
— send a mission of experts to the establishment concerned, and in
conjunction with the competent national authorities, carry out
on-the-spot inspections, or
— request the competent authority of the Member State of dispatch to
intensify its sampling of the products of the establishment concerned
and if necessary to apply sanctions in accordance with Article 10 of
Regulation (EEC) No 1906/90.
The Commission shall inform the Member States of its findings.
Member States in whose territory an inspection is carried out shall give
the experts all the assistance necessary for the performance of their tasks.
Pending the Commission’ s findings, the Member State of dispatch must,
at the request of the Member State of destination, intensify checks on
products coming from the establishment in question.
Where these measures are taken to deal with repeated irregularities on
the part of an establishment, the Commission shall charge any expenses
occasioned by the application of the indents of the third subparagraph to
the establishment involved.
12 (a) The competent authorities of the Member States shall inform the
respective national reference laboratory without delay about the results
of the checks carried out by them or under their responsibility.
The national reference laboratories shall forward these data every six
months to the Community reference Laboratory for further evaluation
and discussion with national reference laboratories at least once a year.
The findings shall be presented to the Management Committee for
consideration in accordance with Article 18 of Regulation (EEC) No
2777/75.
13. The Member States shall adopt the practical measures for the checks
provided for in this Article. They shall inform the other Member States
and the Commission before 1 November 1993 of these measures. Any
relevant changes shall be communicated immediately to the other
Member States and to the Commission.!M4
!M8
!M41991R1538 — EN — 01.07.2000 — 002.001 — 15
!M5
14. The Community shall grant the Community reference laboratory
‘Het Spelderholt’, Centre for Poultry Research and Information Services,
Beekbergen, the Netherlands, financial assistance of a maximum of ECU
75 000 for a period of three years for the completion of the tasks
referrerd to in Annex IX paragraph 1.
The financial assistance shall be paid to the reference laboratory in
accordance with the terms of a contract concluded between the
Commission, acting on behalf of the European Community, and the
laboratory.
The Director-General of the Directorate-General for Agriculture shall be
authorized to sign the contract on behalf of the Commission.
Article 15
This Regulation shall enter into force on 20 June 1991.
It shall apply from 1 July 1991.Article 8 shall apply from 1 March 1992 in the case of imports from third
countries.
However, until
"M231 March 1992 3operators may pack products
covered by this Regulation in packing material bearing indications
provided for in Community or national legislation applicable before the
entry into force of this Regulation. These products may then be marketed
until 31 December 1992.
This Regulation shall be binding in its entirety and directly applicable in
all Member States.!M1
!B1991R1538 — EN — 01.07.2000 — 002.001 — 16
ANNEX I
ARTICLE 1.1 — NAMES OF POULTRY CARCASES
E F D DK ESP GR I NL P "M6FIN3"M6SE3
1. Chicken,
broilerPoulet (de
chair)Hähnchen,
"M6Mast-
huhn3Kylling, slagte-
kyllingPollo (de carne) Κ/omikronτ/omikronacuteπ/omikronυλ/omikron
Πετειν/omikronί καικ/omikronacuteτες (κρεα-
τ/omikronπαρα γωγήςPollo, ‘Broiler’ Kuiken, braad-
kuikenFrango Broileri Kyckling, slakt-
kyckling (broi-ler)
1. Cock, hen, cas-
serole, or boil-ing fowlCoq, poule (à
bouillir)Suppenhuhn Hane, høne,
suppehøneGallo, gallina Πετειν/omikronί και
κ/omikronacuteτες (για/betatwoράσιµ/omikron)Gallo, gallina
Pollame dabrodoHaan, hen,
soepkip ofstoofkipGalo, galinha Kukko, kana Tupp, höna,
gryt- eller kok-höna
1. Capon Chapon Kapaun Kapun Capón Καπ/omikronacuteνια Cappone Kapoen Capão, Chapon (syöt-
tökukko)Kapun
2. Poussin,
CoqueletPoussin, coque-
letStubenküken Poussin, Coq-
ueletPolluelo Νε/omikronσσ/omikronacuteς,πε-
τεινάριGalletto Piepkuiken franguitos Kananpoika,
kukonpoikaPoussin, Coque-
let
1. (Y oung) turkey Dindonneau,
(jeune) dinde(Junge) Pute,
(Junger) Trut-
hahn(Mini) kalkun Pavo (joven) ( Νεαρ/omikronί) γά-
λ/omikronι και γαλ/omikron-
π/omikronύλες(Giovane) tac-
chino(Jonge) kalkoen Peru (Nuori) kalkku-
na(Ung) kalkon
1. Turkey Dinde (à bouil-
lir)Pute, Truthahn Avlskalkun Pavo Γάλ/omikronι και γα-
λ/omikronπ/omikronύλεςTacchino/a Kalkoen Peru adulto Kalkkuna Kalkon
1. (Y oung) duck,
duckling,
(Y oung) Mus-covy duck(Y oung) Mulard
duck(Jeune) canard,
caneton, (jeune)
canard de bar-barie (jeune)canard mulardFrühmastente,
Jungente, (Jun-
ge) Barbarieen-te (
1) (Junge)
Mulardente(Ung) and
(Ung) berberie-
and (Ung) mu-lardandPato (joven o
anadino), pato
de Berbería(joven), Patocruzado (joven)(Νεαρές) πά-
πιες ή παπά-
κια,(νεαρές)πάπιες /betatwoαρ-/betatwoαρίας,(νεα-
ρές) πάπιες
mulard(Giovane) Ana-
tra (Giovane)
Anatra muta(Giovane) Ana-tra ‘mulard’(Jonge) eend
(Jonge) Barba-
rijse eend (Jon-ge) MulardeendPato, pato Bar-
bary, Pato Mu-
lard(Nuori) ankka,
(Nuori) myski-
ankka(Ung) anka, an-
kunge, (ung)
mulardand (ung)myskand
1. Duck, Muscovy
duck, Mulard
duckCanard, canard
de Barbarie (à
bouillir), canard
mulard (àbouillir)Ente, Barbarie-
ente (
1) Mular-
denteAvlsand Berbe-
rieand Mular-
dandPato, pato de
Berbería Pato
cruzadoΠάπιες,πά-
πιες /betatwoαρ/betatwoα-
ρίας πάπιες
mulardAnatra Anatra
muta Anatra
‘mulard’Eend Barbarijse
eend
‘Mulard’-eendPato adulto,
pato adulto
Barbary, pato
adulto MulardAnkka, mys-
kiankkaAnka, mular-
dand, myskand!M41991R1538 — EN — 01.07.2000 — 002.001 — 17
E F D DK ESP GR I NL P "M6FIN3"M6SE3
1. (Y oung) goose,
gosling(Jeune) oie ou
oisonFrühmastgans,
(Junge) Gans,
"M6Jung-
mastgans 3(Ung) gås Oca (joven),
ansarón(Νεαρές) /khiή-
νες ή /khiηνάκια(Giovane) oca (Jonge) gans Ganso (Nuori) hanhi (Ung) gås, gå-
sunge
1. Goose Oie Gans Avlsgås Oca /Khiήνες Oca Gans Ganso adulto Hanhi Gås
1. (Y oung) guinea
fowl(Jeune) pintade
Pintadeau(Junges) Perl-
huhn(Ung) perlehø-
nePintada (joven) ( Νεαρές)
φραγκ/omikronacuteκ/omikronτες(Giovane) fa-
raona(Jonge) parel-
hoenPintada (Nuori) helmi-
kana(Ung) pärlhöna
1. Guinea fowl Pintade Perlhuhn Avlsperlehøne Pintada Φραγκ/omikronacuteκ/omikronτες Faraona Parelhoen Pintada adulta Helmikana Pärlhöna
(1) The term ‘Flugente’ may still be used until 31 December 1995.
ARTCLE 1.2 — NAMES OF POULTRY PARTS
E F D DK ESP GR I NL P "M6FIN3"M6SE3
a) Half Demi ou moitié Hälfte oder
halbesHalvt Medio Μισά Metà Helft Metade Puolikas Halva
b) Quarter Quart (V order-, Hin-
ter-) ViertelKvart Cuarto Τεταρτηµ/omikronacuteρια Quarto Kwart Quarto Neljännes Kvart
c) Unseparated
leg quartersQuarts posté-
rieurs non sé-parésHinterviertel
am StückSammenhæn-
gend e lårstyk-kerCuartos trase-
ros unidosΑδια/khiώριστα
τεταρτηµ/omikronacuteριαπ/omikronδιώνCosciotto Niet-geschei-
den achter-kwartenQuartos de
coxa não sepa-radosTakaneljännes Bakdelspart
d) Breast Poitrine, blanc
ou filet sur osBrust, halbe
Brust, halbierte
BrustBryst Pechuga Στήθ/omikronς Petto con osso Borst Peito Rinta Bröst
e) Leg Cuisse Schenkel, Keu-
leHelt lår Muslo y con-
tramusloΠ/omikronacuteδι Coscia Hele poot, hele
dijPerna inteira Koipi-reisi Klubba!
M41991R1538 — EN — 01.07.2000 — 002.001 — 18
E F D DK ESP GR I NL P "M6FIN3"M6SE3
f) Chicken leg
with a portionof the backCuisse de pou-
let avec uneportion du dosHähnchen-
schenkel mitRückenstück,
"
M6Hühner-
keule mit Rük-kenstück 3Kyllingelår
med en del afryggenCuarto trasero
de polloΠ/omikronacuteδι απ/omikronacute κ/omikron-
τ/omikronacuteπ/omikronυλ/omikron µεένα κ/omikronµµάτι
της ρά/khiηςCoscetta Poot/dij met
rugdeel (bout)Perna inteira de
frango comuma porção do
dorsoKoipi-reisi, jos-
sa selkäosaKycklingklubba
med del avryggben
g) Thigh Haut de cuisse Oberschenkel,
OberkeuleOverlår Contramuslo Μηρ/omikronacuteς (µπ/omikronύ-
τι)Sovraccoscia Bovenpoot, bo-
vendijCoxa Reisi Lår
h) Drumstick Pilon Unterschenkel,
UnterkeuleUnderlår Muslo Κνήµη Fuso Onderpoot, on-
derdij (Drums-tick)Perna Koipi Ben
i) Wing Aile Flügel Vinge Ala Φτερ/omikronύγα Ala Vleugel Asa Siipi Vinge
j) Unseparated
wingsAiles non sépa-
réesBeide Flügel,
ungetrenntSammenhæn-
gend e vingerAlas unidas Αδια/khiώριστες
φτερ/omikronύγεςAli non separ-
ateNiet-geschei-
den vleugelsAsas não sepa-
radasSiivet kiini toi-
sissaanSammanhäng-
and e vingar
k) Breast fillet Filet de poi-
trine, blanc, fi-let, noixBrustfilet, Filet
aus der Brust,
"
M6Filet3Brystfilet Filete de pe-
chugaΦιλέτ/omikron στή-
θ/omikronυςFiletto, fesa
(tacchino)Borstfilet Carne de peito Rintafile’ Bröstfilé
l) Breast fillet
with wishboneFilet de poitrine
avec claviculeBrustfilet mit
SchlüsselbeinBrystfilet med
ønskebenFilete de pe-
chuga con cla-
vículaΦιλέτ/omikron στή-
θ/omikronυς µε κλει-
δ/omikronκ/omikronacuteκαλ/omikronPetto (con
forcella), fesa
(con forcella)Borstfilet met
vorkbeenCarne de peito
com fúrculaRintafile’ solis-
luineenBröstfilé med
nyckelben
m) Magret, mai-
gretMagret, mai-
gretMagret, Mai-
gretMagret, maig-
retMagret, mai-
gretMaigret,
magretMagret, mai-
gretMagret Magret, mai-
gretMagret, maig-
retMagret, maigret!M41991R1538 — EN — 01.07.2000 — 002.001 — 19
ANNEX I A
Cut separating thigh/leg and back
— delimination of hip joint —
Cut separating thigh and drumstick— delimination of knee joint —
!M41991R1538 — EN — 01.07.2000 — 002.001 — 20
ANNEX II
ARTICLE 9 — CHILLING METHODS
E F D DK ESP GR I NL PT "M6FIN3"M6SE3
1. Air chilling Refroidisse-
ment à l’airLuftkühlung Luftkøling Refrigeración
por aireΨύ/ksiη µε αέρα Raffredda-
mento ad ariaLuchtkoeling Refrigeração
por ventilaçãoIlmajäähdytys Luftkylning
2. Air spray chil-
lingRefroidisse-
ment par asper-
sion ventiléeLuft-Sprühküh-
lungLuftspraykøling Refrigeración
por aspersión
ventiladaΨύ/ksiη µε ψε-
κασµ/omikronacuteRaffredda-
mento per as-
persione e
ventilazioneLucht-sproei-
koelingRefrigeração
por aspersão e
ventilaçãoIlmasprayjääh-
dytysEvaporativ kyl-
ning
3. Immersion
chillingRefroidisse-
ment par im-
mersionGegenstrom-
TauchkühlungNeddypnings-
kølingRefrigeración
por immersiónΨύ/ksiη µε /betatwoύθι-
σηRaffredda-
mento per im-
mersioneDompelkoeling Refrigeração
por imersãoVesijäähdytys Vattenkylning!B1991R1538 — EN — 01.07.2000 — 002.001 — 21
ANNEX III
ARTCLE 10 (1) — TYPES OF FARMING
E F D DK ESP GR I NL P "M6FIN3"M6SE3
a) Fed with … %
of …
Oats fed gooseAlimenté avec
… % de …
Oie nourrie à
l’avoineMast mit … %
…
HafermastgansFodret med …
%…
Havrefodret gåsAlimentado con
…%
Oca engordada
con avenaΈ/khiει τραφεί
µε …% …
/Khiήνα π/omikronυ πα-
/khiαίνεται µε/betatwoρώµηAlimentato con
il … % di …
Oca ingrassata
con avenaGevoed met …
%…
Met haver vet-
gemeste gansAlimentado
com … % de …
Ganso engor-
dado com aveiaRuokittu … %
…
Kauralla ruo-
kittu hanhiUtfodrad med
…%…
Havreutfodrad
gås
b) Extensive in-
door (barn-
reared)Élevé à l’inté-
rieur: système
extensifExtensive Bo-
denhaltungExtensivt stal-
dopdræt (skra-
be…)Sistema exten-
sivo en galline-
roΕκτατικής
εκτρ/omikronφήςEstensivo al
copertoScharrel …
binnengehou-
denProdução ex-
tensiva em in-
teriorLaajaperäinen
sisäkasvatusExtensivt upp-
född inomhus
c) Free range Sortant à l’ex-
térieurAuslaufhaltung Fritgående Gallinero con
salida libreΕλεύθερης
/betatwo/omikronσκήςAll’aperto Scharrel … met
uitloopProdução em
semiliberdadeUlkoilumahdol-
lisuusTillgång till
utomhusvistelse
d) Traditional free
rangeFermier-élevé
en plein airBäuerliche
AuslaufhaltungFrilands … Granja al aire
libre"
C2Πτην/omikron-
τρ/omikronφεί/omikron πα-
ραδ/omikronσιακά
ελεύθερης /betatwo/omikron-σκής3Rurale al-
l’apertoBoerenscharrel
… met uitloop
Hoeve … met
uitloopProdução ao ar
livreUlkoiluvapaus Traditionell
utomhusvistelse
e) Free-range —
total freedomFermier-élevé
en libertéBäuerliche
FreilandhaltungFrilands … op-
drættet i fuld
frihedGranja de cría
en libertadΠτην/omikronτρ/omikronφεί/omikron
απερι/omikronacuteριστης
τρ/omikronφήςRurale in lib-
ertàBoerenscharrel
… met vrije
uitloop Hoeve… met vrijeuitloopProdução em
liberdadeVapaa kasvatus Uppfödd i full
frihet!
M41991R1538 — EN — 01.07.2000 — 002.001 — 22
ANNEX IV
(a) Feed ration
Reference to the following particular feed ingredients may only be made
where:
— in the case of cereals, they account for at least 65 % in weight of the feed
formula givne (SIC! given) during the greater part of the fatteningperiod, which may include not more than 15 % of cereal by-products;
however, where reference is made to one specific cereal, it shall account
for at least 35 % of the feed formula used, and for at least 50 % in thecase of maize,
— in the case of pulses or green vegetables they account for at least 5 % in
weight of the feed formula given during most of the fattening period,
— in the case of dairy products, they account for at least 5 % in weight of
the feed formula given during the finishing stage.
The term ‘Oats fed goose’ may however be used where the geese are fed
during the finishing stage of three weeks not less than 500 g of oats per day.
(b) ‘Extensive indoor’ (‘barn reared’)
This term may only be used where:— the stocking rate per m
2floor space does not exceed in the case of
— chickens: 12 birds but not more than 25 kg liveweight,— ducks, guinea fowl, turkeys: 25 kg liveweight,
— geese: 15 kg liveweight,
— the birds are slaughtered in the case of:
— chickens at 56 days or later,— turkeys at 70 days or later,— geese at 112 days or later,— peking ducks: 49 days or later,— Muscovy ducks: 70 days or later for females, 84 days or later for
males,
— female mulard ducks: 65 days or later,— guinea fowl: 82 days or later,
— young geese (goslings): 60 days or later.
(c) Free range
This term may only be used where:— the stocking rate in the house and the age of slaughter are in accordance
with the limits fixed under (b), except for chickens, for which the
stocking rate may be increased to 13, but not more than 27,5 kg
liveweight per m
2and for capons, for which the stocking rate shall not
exceed 7,5 m2, and not more than 27,5 kg liveweight per m2,
— the birds have had during at least half their lifetime continuous daytime
access to open-air runs comprising an area mainly covered by vegetation
of not less than:
—1 m2per chicken or guinea fowl
—2 m2per duck or per capon
—4 m2per turkey or goose.!M4
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In the chase (SIC! case) of guinea fowls, open-air runs may be replaced
by a perchery having a floor surface of at least that of the house and a
height of at least 2 m. Perches of at least 10 cm length are available per
bird in total (house and perchery),
— the feed formula used in the fattening stage contains at least 70 % of
cereals,
— the poultryhouse is provided with popholes of a combined length at least
equal to 4 m per 100 m2surface of the house.
(d) Traditional free range
This term may only be used where:
— the indoor stocking rate per m2does not exceed in the case of:
— chickens: 12 but not more than 25 kg liveweight; however, in the
case of mobile houses not exceeding 150 m2floor space and which
remain open at night, the stocking rate may be increased to 20, butnot more than 40 kg liveweight per m
2,
— capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg
liveweight,
— Muscovy and Peking ducks: 8 males but not more than 35 kg
liveweight, 10 females but not more than 25 kg liveweight,
— Mulard ducks: 8 but not more than 35 kg liveweight,— guinea fowl: 13 but not more than 23 kg liveweight,— turkeys: 6,25 (up to seven weeks of age: 10) but not more than 35 kg
liveweight,
— geese: 5 (up to six weeks of age: 10), 3 during last three weeks of
fattening if kept in claustration, but not more than 30 kg liveweight,
— the total usable area of poultryhouses at any single production site does
not exceed 1 600 m
2,
— each poultryhouse does not contain more than:
— 4 800 chickens,— 5 200 guinea flow, (SIC! fowl,)
— 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or
Peking ducks or 3 200 Mulard ducks,
— 2 500 capons, geese and turkeys,
— the poultryhouse is provided with propholes of a combined length at
least equal to 4 m per 100 m
2surface of the house,
— there is continuous day-time access to open-air runs at least as from the
age of
— six weeks in the case of chickens, and capons,
— eight weeks in the case of ducks, geese, guinea fowl and turkeys,
— open-air runs comprise an area mainly covered by vegetation amounting
to at least:
—2 m2per chicken or Muscovy or Peking duck or guinea fowl,
—3 m2per Mulard duck,
—4 m2per capon, as from 92 days (2 m2up to 91st day),
—6 m2per turkey,
—1 0 m2per goose.
In the case of guinea fowls, open-air runs may be replaced by a perchery
having a floor surface of at least double that of the house and a height of
at least 2 m. Perches of at least 10 cm length are available per bird intotal (house and perchery),
— the birds fattened are of a strain recognized as being slow growing,— the feed formula used in the fattening stage contains at least 70 % of
cereals,!
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— the minimum age at slaughter is:
— 81 days for chickens,— 150 days for capons,
— 49 days for Peking ducks,
— 70 days for female Muscovy ducks,— 84 days for male Muscovy ducks,— 92 days for Mulard ducks,
— 94 days for guinea fowl,
— 140 days for turkeys and roasting geese,— 95 days for geese intended for the production of foie gras and
‘magret’,
— 60 days for young geese (goslings),
— finition in claustration does not exceed:
— for chickens after 90 days of age: 15 days,
— for capons: four weeks,— for geese and mulards (SIC! mulard) ducks intended for the
production of foie gras and magret, after 70 days of age: 4 weeks.
(e) Free-rang (SIC! Free-range) — total freedom
The use of this term shall require conformity with the criteria set out under
(d), except that the birds shall have continuous day-time access to open-airruns of unlimited area.!
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ANNEX V
DETERMINATION OF THA W LOSS
(Drip test)
1. Object and scope
This method shall be used to determine the amount of water lost from
frozen or quick-frozen chickens during thawing. If this drip loss, expressedas a percentage by weight of the carcase (including all the edible offalcontained in the pack) exceeds the limit value laid down in paragraph 7, it is
considered that excess water has been absorbed during processing.
"
C3 3
2. Definition
Drip loss determined by this method shall be expressed as a percentage of
the total weight of the frozen or quick-frozen carcase, including edible offal.
3. Principle
The frozen or quick-frozen carcase, including edible offal present, shall be
allowed to thaw under controlled conditions which allow the weight of waterlost to be calculated.
4. Apparatus
4.1. Scales capable of weighing up to 5 kg with an accuracy better than
approximately 1 g.
4.2. Plastic bags large enough to hold the carcase and having a secure means of
fixing the bag.
4.3. Thermostatically controlled water-bath with equipment capable of holding
the carcases as described in 5.5 and 5.6. The water-bath shall contain avolume of water not less than eight times that of the poultry to be checkedand shall be capable of maintaining the water at a temperature of 42 plus or
minus 2 °C.
4.4. Filter paper or other absorbent paper towels.5. Technique
5.1. Twenty carcases shall be removed at random from the quantity of poultry to
be checked. Until each can be tested as described in 5.2 to 5.11, they shallbe kept at a temperature no higher than − 18 °C.
5.2. The outside of the pack shall be wiped to remove superficial ice and water.
The pack and its content shall be weighed to the nearest gram: this weightshall be M
0.
5.3. The carcase, together with any edible offal sold with it, shall be removed
from the outer wrap, which shall be dried and weighed to the nearest gram:this weight shall be M
1.
5.4. The weight of frozen carcase plus offal shall be calculated by subtracting
M1from M 0.
5.5. The carcase, including the edible offal, shall be placed in a strong,
waterproof plastic bag with the abdominal cavity facing towards the bottom,
closed end of the bag. The bag shall be of sufficient length so as to ensurethat it can be fixed securely when in the water-bath but shall not be undulywide as to allow the carcase to move from the vertical position.
5.6. The part of the bag containing the carcase end edible offal shall be
completely immersed in a water-bath and shall remain open, enabling asmuch air as possible to escape. It shall be held vertically, if necessary by
guide bars or by extra weights put in the bag, such that water from the bath
cannot enter it. The individual bags shall not touch each other.
5.7. The bag shall be left in the water-bath, maintained at 42 plus or minus 2 °C
throughout, with continuous movement of the bag or continuous agitation of
the water, until the thermal centre of the carcase (the deepest part of thebreast muscle close to the breast bone, in chickens without giblets, or themiddle of the giblets in chickens with giblets) reaches at least 4 °C,
measured in two randomly chosen carcases. The carcases should not remain
in the water-bath for longer than is necessary to reach 4 °C. The requiredperiod of immersion, for carcases stored at − 18 °C is of the order of:!
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Weight class (g)Weight of carcase
± offal (g)Indicative immersion time in minutes
Chickens without
offalChickens with
offal
5800 5825 77 92
850 825 — 874 82 97
900 875 — 924 85 100
950 925 — 974 88 103
1 000 975 — 1 024 92 107
1 050 1 025 — 1 074 95 110
1 100 1 050 — 1 149 98 113
1 200 1 150 — 1 249 105 120
1 300 1 250 — 1 349 111 126
1 400 1 350 — 1 449 118 133
Thereafter, an increase of seven minutes for each additional 100 g is
required. If the suggested period of immersion is passed without reaching +4 °C, in the two carcases which are checked, the thawing process shall be
continued until they do reach + 4 °C in the thermal centre.
5.8. The bag and its content shall be removed from the bath of water; the bottom
of the bag shall be pierced to allow any water produced on thawing to drain.
The bag and its content shall be allowed to drip for one hour at an ambienttemperature of between + 18 °C and + 25 °C.
5.9. The thawed carcase shall be removed from the bag and the pack containing
offal (if present) shall be removed from the abdominal cavity. The carcaseshall be dried inside and out with filter paper or paper towels. The bag
containing the offal shall be pierced and, once any water has drained away,
the bag and thawed offal shall also be dried as carefully as possible.
5.10. The total weight of thawed carcase, offal and pack shall be determined to
the nearest gram and expressed as M
2.
5.11. The weight of the pack which contains the offal shall be determined to the
nearest gram and expressed as M 3.
6. Calculation of result
The amount of water lost through thawing as a percentage by weight of the
frozen or quick-frozen carcase (including offal) shall be given by:
M0/C0M1/C0M2
M0/C0M1/C0M3/C2100
7. Evaluation of result
If the average water loss on thawing for the 20 carcases in the sample
exceeds the percentages given below, it is considered that the amount of
water absorbed during processing exceeds the limit figure.
The percentages are in the case of:
— air chilling: 1,5 %,— air spray chilling: 3,3 %,— immersion chilling: 5,1 %.!
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ANNEX VI
DETERMINATION OF THE TOTAL W ATER CONTENT OF CHICKENS
(Chemical test)
1. Object and scope
This method shall be used to determine the total water content of frozen and
quick-frozen chickens. The method shall involve determination of the waterand protein contents of samples from the homogenized poultry carcase. The
total water content as determined shall be compared with the limit value
given by the formulae indicated in paragraph 6.4, to determine whether or norexcess water has been taken up during processing. If the analyst suspects thepresence of any substance which may interfere with the assessment, it shall be
for him or her to take the necessary appropriate precautions.
2. Definitions
‘Carcase’: the poultry carcase with bones, cartilage and offals eventually
contained in the carcase.
‘Offal’: liver, heart, gizzard and neck.
3. Principle
Water and protein contents shall be determined in accordance with
recognized ISO (International Organization for Standardization) methods orother methods or analysis approved by the Council.
The highest permissible total water content of the carcase will be estimated
from the protein content of the carcase, which can be related to thephysiological water content.
4. Apparatus and reagents
4.1. Scales for weighing the carcase and wrappings, capable of weighing with an
accuracy better than ± 1 g.
4.2. Meat-axe or saw for cutting carcases into pieces of appropriate size for the
mincer.
4.3. Heavy-duty mincing machine and blender capable of homogenizing complete
frozen or quick-frozen poultry pieces.
Note:No special mincer shall be recommended. It should have sufficient power to
mince frozen or quick-frozen meat and bones to produce a homogeneousmixture corresponding to that obtained from a mincer fitted with a 4 mm holedisc.
4.4. Apparatus as specified in ISO 1442, for the determination of water content.4.5. Apparatus as specified in ISO 937, for the determination of protein content.5. Procedure
5.1. Seven carcases shall be taken at random from the quantity of poultry to be
checked and in each case kept frozen until analysis in accordance with 5.2 to
5.6 begins.
It may be conducted either as an analysis of each of the seven carcases, or as
an analysis of a composite sample of the seven carcases.
5.2. The preparation shall be commenced within the hour following the removal
of the carcases from the freezer.
5.3. The outside of the pack shall be wiped to remove superficial ice and
water. Each carcase shall be weighed and removed from any wrappingmaterial. After cutting up of the carcase into smaller pieces, anywrapping material around the edible offal shall be removed and ice
adhering to the carcase, shall be determined to the nearest gram after
deduction of the weight of any wrapping material removed to give ‘P
1’.
(b) In the case of a composite sample analysis, the total weight of the seven
carcases, prepared in accordance with 5.3 (a), shall be determined to give‘P
7’.
5.4. (a) The whole carcase of which the weight is P 1shall be minced in a mincer
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as well) to obtain a homogeneous material from which a sample
representative of each carcase may then be taken.
(b) In the case of a composite sample analysis, all seven carcases of which
the weight is P 7shall be minced in a mincer as specified under 4.3 (and,
if necessary, mixed with the use of a blender as well) to obtain a
homogeneous material from which two samples representative of theseven carcases may then be taken.
The two samples are to be analysed as described in 5.5 and 5.6.
5.5. A sample of the monogenized material shall be taken and used immediately
to determine the water content in accordance with ISO 1442 to give the watercontent ‘a %’.
5.6. A sample of the homogenized material shall also be taken and used
immediately to determine the nitrogen content in accordance with ISO 937.This nitrogen content shall be converted to crude protein content ‘b %’ by
multiplying it by the factor 6,25.
6. Calculation of results
6.1. (a) The weight of water (W) in each carcase shall be given by aP
1/100 and
the weight of protein (RP) by bP 1/100, both of which are to be expressed
in grams.
The sums of the weights of water (W 7) and the weights of protein (RP 7)
in the seven carcases analysed shall be determined.
(b) In the case of a composite sample analysis, the average content of water
and protein from the two samples analysed shall be determined to give
a % and b %, respectively. The weight of the water (W 7) in the seven
carcases shall be given by aP 7/100, and the weight of protein (RP 7)b y
bP7/100, both of which are to be expressed in grams.
6.2. The average weight of water (W A) and protein (RP A) shall be calculated by
dividing W 7and RP 7, respectively, by seven.
6.3. The theoretical physiological water content in grams as determined by this
method may be calculated by the following formula:
— chickens: 3,53 × RP A+2 3
6.4. (a) Air chilling
Assuming that the minimum technically unavoidable water content
absorbed during preparation amounts to 2 % (1), the highest permissible
limit for the total water content (WG) in grams as determined by thismethod shall be given by the following formula (including confidence
interval):
— chickens: W
G= 3,65 × RP A+ 42.
(b) Air-spray chilling
Assuming that the minimum technically unavoidable water content
absorbed during preparation amounts to 4,5 % (1), the highest
permissible limit for the total water content (W G) in grams as determined
by this method shall be given by the following formula (including
confidence interval):
— chickens: W G= 3,79 × RP + 42.
(c) Immersion chilling
Assuming a technically unavoidable water absorption during preparation
of 7 % (1), the highest permissible limit for the total water content (W G)
in grams as determined by this method shall be given by the following
formula (including confidence interval):
— chickens: W G= 3,93 × RP A+ 42.
6.5. If the average water content (WA) of the seven carcases as calculated under
6.2 does not exceed the value given in 6.4 (WG), the quantity of poultry
subjected to the check shall be considered up to standard.!M4
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ANNEX VII
Check on absorption of water in the production establishment
1. At least once each working period of eight hours:
select at random 25 carcases from the evisceration line immediately after
evisceration and the removal of the offal and fat and before the firstsubsequent washing.
2. If necessary, remove the neck by cutting, leaving the neck skin attached to
the carcase.
3. Identify each carcase individually. Weigh each carcase and record its weight
to the nearest gram.
4. Re-hang the test carcases on the evisceration line to continue through the
normal processes of washing, chilling, dripping, etc.
5. Remove identified carcases at the end of the drip line without allowing them
any longer time to drip than that allowed normally for poultry from the lotfrom which the sample was taken.
6. The sample shall consist of the first 20 carcases recovered. They shall be
re-weighed. Their weight to the nearest gramme shall be recorded againstthe weight recorded on first weighing. The test shall be declared void if less
than 20 identified carcases are recovered.
7. Remove identification from sample carcases and allow the carcases to
proceed through normal packing operations.
8. Determine percentage moisture absorption by subtracting the total weight of
these same carcases after washing, chilling and dripping, dividing the
difference by the initial weight and multiplying by 100.
8a. Instead of manual weighing as described under points 1 to 8 automatic
weighing lines may be used for the determination of the percentagemoisture absorption for the same number of carcases and according to the
same principles, provided that the automatic weighing line is approved in
advance for this purpose by the competent authority.
9. The result shall not exceed the following percentages of the initial weight of
the carcase or any other figure allowing compliance with the maximum total
extraneous water content:
— air chilling: 0,1 %
— air-spray chilling: 2,0 %
— immersion chilling: 4,5 %!
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ANNEX VIII
LIST OF REFERENCE LABORATORIES
Community reference laboratory:
ID/Lelystad
Postbus 65Edelhertweg 15
8200 AB Lelystad
The Netherlands
National reference laboratories:
Belgium
Faculteit Diergeneeskunde
Vakgroep ‘Diergeneeskundig toezicht op eetwaren’Universiteit Gent
Salisburylaan 133
B-9820 Merelbeke
Denmark
Veterinærdirektoratets Laboratorium
Howitzvej 13DK-2000 Frederiksberg
Germany
Bundesanstalt für Fleischforschung
Institut für Chemie und PhysikEC-Baumanstraße 20D-95326 Kulmbach
Greece
Ministry of Agriculture
Veterinary Laboratory of Patra15, Notara Street
GR-264 42 Patra
Spain
Centro de Alimentacion Nacional
(Instituto de Salud Carlos III)
Ctra de Majadahonda a Pozuelo Km 2E-28220 Madrid
France
Unité hygiène et qualité des produits avicoles
Laboratoire central de recherches avicoles et porcinesCentre National d’études vétérinaires et alimentairesBeaucemaine — B.P . 53
F-22400 Ploufragan
Ireland
Dairy Science Laboratory
Department of Agriculture, Food and Forestry
Model Farm RoadCork
Italy
Ispettorato Centrale Repressione Frodi
Via Jacopo Cavedone n.29I-41100 Modena!
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Luxembourg
Laboratoire National de Santé
Rue du Laboratoire, 42L-1911 Luxembourg
Netherlands
ID/Lelystad
Postbus 65Edelhertweg 158200 AB Lelystad
Austria
Bundesamt und Forschungszentrum für Landwirtschaft
Spargelfeldstr. 191
A-1220 Wien
Portugal
I.Q.A. Instituto de Qualidade Alimentar
Av. Conde Valbona, 98
P-1000 Lisboa
Finland:
Eläinlääkintä- ja elintarvikelaitos (EELA)
Hämeentie 57, PL 368,FIN 00231 Helsinki (SIC! FIN-00231)
Sweden:
Statens livsnedelsverk
Box 622
S-75126 Uppsala
United Kingdom
CSL Food Science Laboratory
Sand Hutton
Y ork Y04 1LZ
United Kingdom!
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ANNEX IX
Competences and tasks of Community reference laboratory
1. The Community reference laboratory referred to in Annex VIII is responsible
for the following tasks:
— supplying information on analytical methods and comparative testing
regarding the water content of poultrymeat to the national referencelaboratories,
— coordinating the application by the national reference laboratories of the
methods referred to in the first indent above, by organizing comparativetesting in particular,
— coordinating the development of new analytical methods and informing
the national reference laboratories of progress made in this area,
— providing scientific and technical assistance to the Commission,
especially in cases where the results of analyses are contested between
Member States.
2. The Community reference laboratory shall satisfy the following operating
conditions:
— that staff are qualified and have sufficient knowledge of the techniques
applied in the analysis of water content,
— that the equipment and substances necessary for carrying out the tasks
laid down in point 1 are available,
— that an appropriate administrative structure is in place,
— that the confidential nature of certain subjects, results and reports is
observed by staff,
— that the principles of good laboratory practice accepted internationally
are followed.
Tasks of national reference laboratories
The national reference laboratories listed in Annex VIII are responsible for the
following tasks:
— coordinating the activities of the national laboratories responsible for
analyses of water content in poultrymeat,
— assisting the competent authority in the Member State to organize the system
for monitoring water content in poultrymeat,
— organizing comparative tests between the various national laboratories
referred to in the first indent above,
— ensuring that the information supplied by the Community reference
laboratory is disseminated to the competent authority in the relevant Member
State and to the national laboratories referred to in the first indent above,
— collaborate with the Community reference laboratory.!
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