1981R0139 — EN — 01.07.1998 — 005.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EEC)No139/81
of16January1981
defining the conditions for the admission of certain kinds of frozen beef and veal to subheading
►M2 02023050ofthecombinednomenclature ◄
(OJ L 15, 17.1.1981, p. 4)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EEC) No 1652/87 of 12 June 1987 L 153 33 13.6.1987
►M2Commission Regulation (EEC) No 3988/87 of 22 December 1987 L 376 31 31.12.1987
►M3Commission Regulation (EEC) No 1476/92 of 5 June 1992 L 155 28 6.6.1992
►M4Commission Regulation (EC) No 737/98 of 1 April 1998 L 102 19 2.4.1998
►M5Commission Regulation (EC) No 1299/98 of 23 June 1998 L 180 6 24.6.1998
Corrected by:
►C1Corrigendum, OJ L 18, 21.1.1981, p. 25 (139/81)
▼B
COMMISSIONREGULATION(EEC)No139/81
of16January1981
definingtheconditionsfortheadmissionofcertainkindsoffrozen
beef and veal to subheading ►M2 02023050 of the combined
nomenclature ◄
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 805/68 of 27 June 1968
on the common organization of the market in beef and veal(1), as last
amended by the Act of Accession of Greece(2), and in particular Article
11 (5) thereof,
Whereas Commission Regulation (EEC) No 162/74(3), as last amended
by Regulation (EEC) No 2014/75(4), defined the conditions for the
admission of certain kinds of frozen beef and veal to subheading 02.01A II a) 2 dd) 22 bbb) of the Common Customs Tariff; whereas since that
Regulation was adopted the Common Customs Tariff has been amended;
whereas, in the interests of clarity, the provisions of Regulation (EEC)No 162/74 should be adapted;
Whereas the development of trade between the Community and non-
member countries in beef and veal products has led to new forms of
certificate being designed so as to improve efficiency in this trade;whereas it seems appropriate for the certificate of authenticity providedfor in Regulation (EEC) No 162/74 to be aligned with the certificates forother products in the beef and veal sector;
Whereas the products falling within subheading 02.01 A II b) 4 bb) 22 of
the Common Customs Tariff were defined by Commission Regulation(EEC) No 586/77(
5), as last amended by Regulation (EEC) No 882/
79(6);
Whereas the provisions of this Regulation are without prejudice to the
Community provisions adopted with regard to veterinary legislation and
foodstuffs legislation with the aim of protecting human and animalhealth and preventing falsification and fraud;
Whereas the measures provided for in this Regulation are in accordance
with the opinion of the Management Committee for Beef and Veal,
HAS ADOPTED THIS REGULATION:
Article 1
The admission of frozen meat from non-member countries to subheading
0202 30 50 of the combined nomenclature (crop, chuck and blade andbrisket cuts) shall be subject to the production of a certificate ofauthenticity which satisfies the requirements laid down in thisRegulation.
Article 2
1. The certificate of authenticity shall be made out on a form, a
specimen of which is given in Annex I.
The size of this form shall be approximately 210 × 297 mm. White paper
weighing at least 40 grams per square metre shall be used.1981R0139 — EN — 01.07.1998 — 005.001 — 2
(1) OJ No L 148, 28. 6. 1968, p. 24.
(2) OJ No L 291, 19. 11. 1979, p. 17.
(3) OJ No L 19, 23. 1. 1974, p. 10.
(4) OJ No L 204, 2. 8. 1975, p. 14.
(5) OJ No L 75, 23. 3. 1977, p. 10.
(6) OJ No L 111, 4. 5. 1979, p. 14.▼M2
▼B
▼B
2. The forms shall be printed and completed in one of the official
languages of the Community; they may also be printed and completed inthe official language or in one of the official languages of the exporting
country.
3. The forms shall be completed either in typescript or by hand. In the
latter case, ink and block capitals shall be used.
4. Each certificate of authenticity shall bear an individual serial
number allocated by the issuing agency referred to in Article 4.
Article 3
The certificate shall be submitted, together with the relevant product, to
the customs authorities of the importing Member State at any time up tothree months from its date of issue.
Article 4
1. A certificate of authenticity shall be valid only if it is duly
completed and endorsed, in accordance with the instructions set out in
Annex I, by an issuing agency appearing on the list given in Annex II.
2. The certificate of authenticity shall be deemed to be duly endorsed
if it specifies the place and date of issue and if it bears the stamp of theissuing agency and the signature of the person or persons empowered tosign it.
A printed seal may be substituted for the stamp.
Article 5
1. An issuing agency appearing on the list set out in Annex II must:
(a) be recognized as such by the exporting country;
(b) undertake to verify the particulars appearing on certificates of
authenticity;
(c) undertake to supply to the Commission and to the Member States on
request any information enabling the particulars appearing oncertificates of authenticity to be evaluated.
2. The list shall be revised if the condition set out in paragraph 1 (a)
is no longer satisfied or if an issuing agency does not fulfil one of the
obligations which it has assumed.
Article 6
Regulation (EEC) No 162/74 is hereby repealed.Certificates issued in accordance with Regulation (EEC) No 162/74
shall, however, remain valid until 30 June 1981.
Article 7
This Regulation shall enter into force on the 15th day following its
publication in the Official Journal of the European Communities .
This Regulation shall be binding in its entirety and directly applicable in
all Member States.1981R0139 — EN — 01.07.1998 — 005.001 — 3
▼C1
▼B
▼B
ANNEX I
1981R0139 — EN — 01.07.1998 — 005.001 — 4
▼B
Definitions
The following definitions shall apply:
1.Crop, chuckand blade cuts
the dorsal part of the forequarter, including the upper part of the shoulder,
obtained from a forequarter with a minimum of four ribs and a maximum of 10
ribs by acut a long astra ight line through the point where the first rib joins the
first sternal segment to the point of reflection of the diaphragm on the 10th rib;
2.Brisket cut
the lower part of the forequarter comprising the brisket navel end and the
brisket point end.1981R0139 — EN — 01.07.1998 — 005.001 — 5
▼M5
ANNEX II
Listofagenciesinexportingcountriesempoweredtoissuecertificates ofauthenticity
Third countryIssuing agency
Name Address
Argentina Secretaría de Agricultura, Gana-
dería, Pesca y Alimentación
(SAGPyA), Dirección General de
Mercados GanaderosPaseo Colón 922, 1erPiso
Oficina146(1063)
Buenos Aires
Argentina
Australia Department of Primary Industries
and EnergyEdmund Barton Building
Barton, ACT
Botswana Ministry of Agriculture,
Department of Animal Health and
ProductionPrincipal Veterinary Officer
(Abattoir)
Private Bag 12
Lobatse
New Zealand New Zealand Meat Producers
Board110 Featherston Street
Box 121
Wellington
Swaziland Ministry of Agriculture PO Box 162
Mbabane
Uruguay Instituto Nacional de Carnes
(INAC)Rincón 459,
Montevideo
South Africa South African Livestock and Meat
Industries Control BoardHamilton and Vermeulen Streets,
Pretoria
Zimbabwe Ministry of Agriculture
Department of Veterinary ServicesPO Box 8012,
Causeway,
Harare,
Zimbabwe
Namibia Ministry of Agriculture, Water and
Rural Development,
Directorate of Veterinary ServicesPrivate Bag 12002,
Auspanplatz,
Windhoek 9000
Namibia1981R0139 — EN — 01.07.1998 — 005.001 — 6