1538/91 - - - I
This document is meant purely as a documentation tool and the institutions do not assume any liability for its con-
tents
COMMISSION REGULATION (EEC) No 1538/91
of 5 June 1991
introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing
standards for poultrymeat
(OJ No L 143, 7. 6. 1991, p. 11)
Amended by:
Official Journal
No page date
Commission Regulation (EEC) No 2988/91 of 11 October 1991 L 284 26 12. 10. 1991
Commission Regulation (EEC) No 315/92 of 10 February 1992 L 34 23 11. 2. 1992Commission Regulation (EEC) No 1980/92 of 16 July 1992 L 198 31 17. 7. 1992Commission Regulation (EEC) No 2891/93 of 21 October 1993 L 263 12 22. 10. 1993Commission Regulation (EC) No 1026/94 of 2 May 1994 L 112 32 3. 5. 1994Commission Regulation (EC) No 3239/94 of 21 December 1994 L 338 48 28. 12. 1994Commission Regulation (EC) No 2390/95 of 11 October 1995 L 244 60 12. 10. 1995Commission Regulation (EC) No 205/96 of 2 February 1996 L 27 6 3. 2. 1996Commission Regulation (EC) No 1000/96 of 4 June 1996 L 134 9 5. 6. 1996
Corrected
by:
C1 Corrigendum, OJ No L 233, 22. 8. 1991, p. 31 (1538/91)
C2 Corrigendum, OJ No L 198, 30. 7. 1994, p. 145 (2891/93)C1, OJ No L233,
22. 8. 1991, p. 31
1538/91 - - - I
ICOMMISSION REGULATION (EEC) No 1538/91
of 5 June 1991
introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing
standards for poultrymeat
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the T reaty establishing the EuropeanEconomic Community,
Having regard to Council Regulation (EEC) No 1906/90 of
26 June 1990 on certain marketing standards for
poultry-
meat (1), and in particular Article 9 thereof,
Whereas Regulation (EEC) No 1906/90 enacted certain
marketing standards for poultrymeat, 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, classifica-
tion by conformation, appearance an weight, types of pres-entation, the indication of the name under which the prod-
u c t si nq u e s t i o na r et ob es o l d ,t h eo p t i o n a lu s eo f
indications concerning chilling methods and the type of
farming, conditions for storage and transport of certain
types of poultrymeat and the supervision of these provi-
sions in order to ensure their uniform application through-
out the Community;
Whereas, in order to provide for the marketing of poultry
in different classes according to conformation and appear-
ance, 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 ap-
plied 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, addi-
tional descriptive terms used to qualify the names of such
products should also be subject to this provision;
(1) OJ No L 173, 6. 7. 1990, p. 1.C1, OJ No L233,
22. 8. 1991, p. 31
C1, OJ No L 233, 22. 8. 1991, p. 31
C1, OJ No L 233, 22. 8. 1991, p. 31
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IIWhereas storage and handling temperature is of crucial
importance to the maintenance of high standards of qual-
ity; whereas, therefore, it is appropriate to lay down a
minimum temperature at which forzen poultrymeat prod-
u c t sa r et ob ek e p t ;
Whereas the provisions of this Regulation and in particular
those relating to surveillance and enforcement must be ap-
plied uniformly throughout the Community; whereas de-
tailed 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 toler-
ances;
Whereas it is necessary, both in order that the consumer
be provided with sufficient, unequivocal and objective in-
formation concerning such products offered for sale, and in
order to secure the free movement of such products
throughout the Community, to ensure that poultrymeatmarketing standards take into account as far as is paractic-
able (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 prod-
ucts (
1), as amended by Directive 78/891/EEC (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 thresh-
olds 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 Commun-
ity 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 under-
takings authorized to use terms referring to particular
types of farming; whereas such undertakings must there-
fore be obliged to maintain regular and detailed records
for this purpose;
(1) OJ No L 46, 21. 2. 1976, p. 1.
(2) OJ No L 311, 4. 11. 1978, p. 21.
1538/91 - - - I
IIIWhereas, in view of the specialized nature of these inspec-
tions, 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 Com-
mitte for Poultrymeat and Eggs,
HAS ADOPTED THIS REGULATION:
1538/91 - - - I
1Article 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);
(c) DUCKS (Anas platyrhynchos dom., cairina muscha-
ta),Mulard ducks (c.m.x.a.p.),
— young duck or duckling, (young) Mus-
covy 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);1538/91
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2(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 equiv-
alent.
2.Poultry cuts
(a) Half: half of the carcase, obtrained by a longitudi-
nal cut in a plane along the sternum and the back-
bone;
(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 pres-
ented 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;1538/91
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3(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;
(k) Breast fillet: the whole or half of the breast de-
boned, 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 clavicleand 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.
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 listedunder (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 Ar-
ticle 1 (3) (a) of Council Directive 79/112/EEC (
3).
(3) OJ No L 33, 8. 2. 1979, p. 1.1538/91
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43.Foie gras:
the livers of geese, or of ducks of the species cairina
muschata orc.m. x 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 uni-
form 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 pre-
packages of the same nominal weight category.
Article 2
1. Poultry carcases shall, in order to be marketed in ac-
cordance with this Regulation, be presented for sale in one
of the following forms:
— partially eviscerated (‘effilé’, ‘roped’),
— with giblets,—w i t h o u t g i b l e t s .
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 re-moved, trachea, oesophagus and crop may remain in the
carcase.1538/91
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54. Giblets shall comprise only the following:
The heart, neck, gizzard and liver, and all other parts con-
sidered 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 mem-
brane, and the contents of the gizzard shall have been re-
moved. 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 in-
cluded with the carcase for sale, its absence shall be men-
tioned 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 Com-
munity 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 par-
ticular 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 in-
dications provided for in Article 10.1538/91
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6Article 5
The following additional provisions shall apply to frozen
poultrymeat as defined in Article 2 (6) of Regulation
(EEC) No 1906/90:
The temperature of frozen poultrymeat concerned by this
Regulation must be stable and maintained, at all points in
the product, at - - -12oC or lower, with possibly brief up-
ward fluctuations of no more than 3oC. These tolerances
in the temperature of the product shall be permitted in
accordance with good storage and sitribution practice dur-
ing 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,1538/91
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7— a few small feathers, stubs (quill ends) and hairs (filo-
plumes) 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 pres-
ent on the breast or legs. The wing tip may be missing.
A slight redness is permissible in wing tips and fol-
licies,
— in the case of frozen or quick-frozen poultry there
shall be no traces of freezer-burn (1)e x c e p tt h o s et h a t
are indidental, small and unobtrusive and not present
on the breast or legs.
Article 7
1. Decisions arising from failure to comply with Ar-
ticles 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.
(1) Freezer-burn: (in the sensee of a reduction in quality) is
the local or area-type irreversible drying up of skin and/orflesh 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).1538/91
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deleted
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83. A sample consisting of the following numbers of indi-
vidual products as defined in Article 1 shall be drawn at
random from each batch to be inspected in slaughter-
houses, cutting plants, wholesale and retail warehouses or
in the case of imports from third countries at the time of
customs clearance:
Tolerable number of defective units
Batch size Sample size
To talFor Article 1 (*),
3, and 6 (1)
1 2 3 4
100—500 30 5 2
501—3 200 50 7 3
> 3 200 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 col-
umn 3 of the table of paragraph 3 is allowed. These defec-
tive 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 Ar-
ticle 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
i nt h ec a s eo fg o o s el i v e r s .
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 im-
port 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 6.1538/91
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9Article 8
1. Prepackaged frozen or quick frozen poultrymeat may
be classified by weight category in accordance with Ar-
ticle 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
t h es a m et y p ea n ds p e c i e s ,
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 con-
tain.
3. Prepackages of frozen or quick-frozen poultrymeat
may by classified by categories of nominal weights as fol-
lows:
— carcases:
— <1 100 g: classes of 50 g (1 050 - - - 1 000 - - - 950
etc.),
— 1 100– < 2 400 g: classes of 100 g (1 100 - - - 1 200
--- 1 3 0 0 e t c . ) ,
—≥2 400 g: classes of 200 g (2 400 - - - 2 600 - - -
2 800 etc.),
—c u t s :
— <1 100 g: classes of 50 g (1 050 - - - 1 000 - - - 950
etc.),
—≥1 100 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 require-
ments:
— 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.1980/92
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10The 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 car-
ried 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 prepack-
ages in the sample.
A batch of prepackages shall be considered acceptable if
the results of both these checks satisfy the acceptance cri-
teria 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 pro-
duction 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 pack-
ing line, the number in each batch shall be equal to
the maximum hourly output of the packing line, with-
out 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 pre-
packages shall be drawn at random from each batch to be
inspected:
Batch size Sample size
100 to 500 30
501 to 3 200 50
> 3 200 80
For batches of fewer than 100 prepackages, the non-de-structive test, within the meaning of Annex II to Directive
76/211/EEC, where carried out, shall be 100 %.1980/92
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119. In the case of prepackaged poultrymeat the following
tolerable negative errors are permitted:
(g)
NominalweightgTolerable negative error, g
Nominal weight, g
carcases cuts
< less than 1 000 25 25
1 100- - - < 2 400 50
50

24 0 0a n dm o r e 10050 

10. For the checking of the actual content of each pre-
package 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 con-
sidered defective.
The batch of prepackages, checked shall be considered ac-
ceptable or rejected, if the number of defective units found
in the sample is less than or equal to the acceptance cri-
terion or equal to or greater than the criterion for rejec-
tion shown below:
NumberinsampleNumber of defective units
Number in sample
Acceptance criterion Rejection criterion
30 2 3
50 3 4
80 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 s1980/92
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12x = 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 indica-
tion.
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 ex-
pressed in imperial units.
In respect of poultrymeat coming into the United Kingdom
from other Member States and complying with the provi-
sions of the preceding subparagraph, checks shall be car-
ried 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,
—a i r -spray chilling: chilling of poultry carcases in
cold air interspersed withw a t e r h a z eo rf i n ew a t e r
spray,
— immersion chilling: chilling of poultry carcases in
tanks of water or of ice andwater, in accordance with
the counterflow process as
defined in Council Directive
71/118/EEC (
1), Annex I,
Chapter V , points 28 (a) and(b).
(1) OJ No L 55, 8. 3. 1971, p. 23.1980/92
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13Article 10
1. In order to indicate types of farming with the excep-
tion of organic or biological farming, no other terms ex-
cept 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 )‘ F e dw i t h... %o f...’
(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). How-
ever, 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 tonational technical measures going beyond the minimum re-
q u i r e m e n t sg i v e ni nA n n e xI V ,w h i c ha r ea p p l i c a b l eo n l yt o
producers of the Member State concerned, provided that
they are compatible with Community law and are in con-
formity with the common marketing standards for poultry-
meat.
4. The national measures referred to in paragraph 3
shall be communicated to the Commission.
5. At any time and at the request of the Commission,
Member States shall provide all the information necessary
for assessing the compatibility 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,1538/91
2891/93
1538/91
2891/93
1538/91
1538/91 - - - I
14— 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 Ar-
ticles 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 farm-
ing 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 slaughterhouse registered according toparagraph 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
t h ec a l e n d e ry e a rt ot h eo t h e rM e m b e rS t a t e sa n dt h e
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 para-
graph 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 Ar-
ticles 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 rel-
evant provisions of this Regulation.
On request from a third country to the Commission, a list
of such authorities shall be established by the Commission.1538/91
1538/91 - - - I
15Article 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 lan-
guage easily understood by purchasers as referred to in
Article 14 of Council 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 deter-
mined 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 chil-
ling 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 ap-
pear 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 ab-
sorbed 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.2891/93
1538/91 - - - I
164. In all cases referred to in the second subparagraph of
paragraph 3 and in any case at least once every two
months, checks on water content referred to in paragraph 1shall be carried out, by sampling, on frozen and quick
frozen chickens from each slaughterhouse according to An-
nexes V or 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 in-
tended 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 particu-
lar 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 thetotal 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 Re-
gulation, resume testing at the minimum frequency of
checks referred to in paragraph 4 only after three success-
ive 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 slaughter-
house concerned.
6. If the result of the checks referred to in paragraph 4is 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 re-
quest that a counter-analysis be carried out using a method
to be chosen by the competent authority of the Member
State.
7. Where, if necessary after such counter-analysis, the
batch in question is deemed not to comply with this Re-
gulation, the competent authority shall take the appropri-
ate measures aimed at allowing such a batch to be mar-
keted 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 límite CEE”“Vandindhold overstiger EØF-Normen”
“Wassergehalt über dem EWG-Höchstwert”
“Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΟΚ ”
“Water content exceeds EEC limit”
‘‘Teneur en eau supérieure à la limite CEE”
“Tenore d’acqua superiore al limite CEE”2891/93
205/96
205/96
2891/93
1538/91 - - - I
17“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 re-main 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 subpara-
graph 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 eas-
ily visible, clearly legible and indelible. They shall not in
any way be hidden, obscured or interrupted by otherwritten 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 ap-
propriate 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 con-
signee or their representative. Decisions taken by the com-
petent authority of the Member State of destination and
the reasons for such decisions shall be notified to the com-
petent authority of the Member State of dispatch.2891/93
3239/94
2891/93
1538/91 - - - I
18If 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 des-
tination and of the procedure and time limits applicable.
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 labora-
tory approved for this purpose by the competent author-
ities. The expenses occasioned by this counter-analysis shall
be borne by the holder of the batch. Tasks and compe-
tences of reference laboratories are provided for in
Annex IX.
11. If, after a check carried out in accordance with para-
graphs 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 destina-
tion 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 auth-
ority 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 Commis-
sion.
The Commission, to the extent necessary to ensure uni-
form 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 con-
cerned, 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 applysanctions in accordance with Article 10 of Regulation
(EEC) No 1906/90.2891/93
1538/91 - - - I
19The 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 necess-
ary 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 des-
tination, intensify checks on products coming from the es-
tablishment in question.
Where these measures are taken to deal with repeated ir-
regularities on the part of an establishment, the Commis-
sion shall charge any expenses occasioned by the applica-
tion of the indents of the third subparagraph to the
establishment involved.
12 (a) The competent authorities of the Member Statesshall 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 Labora-
tory for further evaluation and discussion with national ref-
erence laboratories at least once a year. The findings shall
be presented to the Management Committee for consider-
ation in accordance with Article 18 of Regulation (EEC)
No 2777/75.
13. The Member States shall adopt the practical measuresfor the checks provided for in this Article. They shall in-
form 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.
14. The Community shall grant the Community referencelaboratory “Het Spelderholt”, Centre for Poultry Research
and Information Services, Beekbergen, the Netherlands, fi-
nancial assistance of a maximum of ECU 75 000 for a
period of three years for the completion of the tasks refer-
rerd to in Annex IX paragraph 1.
The financial assistance shall be paid to the reference lab-
oratory in accordance with the terms of a contract con-
cluded between the Commission, acting on behalf of the
European Community, and the laboratory.
The Director-General of the Directorate-General for Agri-
culture 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.2891/93
205/96
2891/93
1026/94
2988/91
1538/91 - - - I
20However, until 31 March 1992 operators may pack prod-
ucts covered by this Regulation in packing material bearing
indications provided for in Community or national legisla-
tion applicable before the entry into force of this Regula-
tion. These products may then be marketed until 31 De-
cember 1992.2988/91 - - - 315/92
ANNEX I
ARTICLE 1.1 — NAMES OF POULTRY CARCASES
E F D DK ESP GR I NL P FIN SE 3239/94
1. Chicken,
broilerPoulet (dechair) Hähnchen,
MasthuhnKylling, slag-tekylling Pollo(de carne) ΚοτόπουλοΠετεινοί καικότες(κρεατοπαρα
γωγήςPollo, «Broil-er» Kuiken,braadkuiken Frango Broileri Kyckling,slaktkyckling(broiler)
3239/94
2. Cock, hen,
casserole, orboiling fowlCoq, poule (àbouillir) Suppenhuhn Hane, høne,suppehøne Gallo, gallina Πετεινοί καικότες (για
βράσιμο )Gallo, gallina
Pollame dabrodoHaan, hen,soepkip ofstoofkip Galo, galinha Kukko, kana Tupp, höna,gryt- ellerkokhöna
3. Capon Chapon Kapaun Kapun Capón Καπόνια Cappone Kapoen Capão, Chapon(syöttökuk-ko) Kapun
4. Poussin, Co-
queletPoussin, co-quelet Stubenküken Poussin, Co-quelet Polluelo Νεοσσός ,
πετεινάριGalletto Piepkuiken franguitos Kananpoika,kukonpoika Poussin, Co-quelet
1. (Y oung)turkey Dindonneau,(jeune) dinde (Junge) Pute,(Junger) Tru-thahn (Mini) kalkun Pavo (joven) (Νεαροί )
γάλοι καιγαλοπούλες(Giovane)tacchino (Jonge) kal-koen Peru (Nuori) kalk-kuna (Ung) kalkon
2. Turkey Dinde (àbouillir) Pute, Tru-thahn Avlskalkun Pavo Γάλοι καιγαλοπούλες Tacchino/a Kalkoen Peru adulto Kalkkuna Kalkon
1. (Y oung)duck, duck-ling, (Young)Muscovyduck (Young)Mulard duck (Jeune) ca-nard, cane-ton, (jeune)canard debarbarie(jeune) ca-nard mulard Frühmas-tente, Jun-gente,(Junge) Bar-barieente (
1)
(Junge) Mu-lardente(Ung) and(Ung) ber-berieand(Ung) mular-dand Pato (joven oanadino),pato de Ber-bería (joven),Pato cruzado(joven) (Νεαρές )
πάπιες ήπαπάκια ,
(νεαρές )
πάπιεςβαρβαρίας ,
(νεαρές )
πάπιες mu-
lard(Giovane)Anatra(Giovane)Anatra muta(Giovane)Anatra «mu-lard» (Jonge) eend
(Jonge) Bar-barijse eend(Jonge) Mu-lard eendPato, patoBarbary,Pato Mulard (Nuori)
ankka,(Nuori) mys-kiankka(Ung) anka,ankunge,(ung) mular-dand (ung)myskand
2. Duck, Mus-covy duck,Mulard duck Canard, ca-nard de Bar-barie (àbouillir), ca-nard mulard(à bouillir) Ente, Barba-rieente (
1)
MulardenteAvlsandBerberieandMulardand Pato, pato deBerbería Patocruzado Πάπιες ,
πάπιεςβαρβαρίαςπάπιες mu-
lardAnatraAnatra mutaAnatra «mu-lard» EendBarbarijseeend,,Mulard”-eend Pato adulto,pato adultoBarbary, pato
adulto Mu-
lardAnkka, mys-kiankka Anka, mular-dand, mys-kand
212891/931538/91 - - - I
E F D DK ESP GR I NL P FIN SE
1. (Y oung)
goose, gosling(Jeune) oieou oison Frühmast-gans, (Junge)Gans,
Jung-
mastgans(Ung) gås Oca (joven),ansarón (Νεαρές )
χήνες ήχηνάκια(Giovane)oca (Jonge) gans Ganso (Nuori) hanhi (Ung) gås,gåsunge
3239/94
2. Goose Oie Gans Avlsgås Oca Χήνες Oca Gans Ganso adul-
toHanhi Gås
1. (Y oung)guinea fowl (Jeune) pin-tadePintadeau (Junges)Perlhuhn (Ung) per-lehøne Pintada (jo-ven) (Νεαρές )
Ôραγκόκοτες(Giovane) fa-
raona(Jonge) pa-relhoen Pintada (Nuori) hel-mikana (Ung)pärlhöna
2. Guinea fowl Pintade Perlhuhn Avlsper-lehøne Pintada Φραγκόκοτες Faraona Parelhoen Pintada adul-ta Helmikana Pärlhöna
(1) The term ‘Flugente’ may still be used until 31 December 1995.
222891/93 - - -3239/941538/91 - - - I
ARTCLE 1.2 — NAMES OF POULTRY PARTS
E F D DK ESP GR I NL P FIN SE 3239/94
a) Half Demi ou moi-
tiéHälfte oderhalbes Halvt Medio Μισά Metà Helft Metade Puolikas Halva
b) Quarter Quart (V order-,Hinter-)Viertel Kvart Cuarto Τεταρτημόρια Quarto Kwart Quarto Neljännes Kvart
c) Unseparatedleg quarters Quarts post-érieurs nonséparés Hinterviertelam Stück Sam-menhængende lårstykker Cuartos tras-eros unidos Αδιαχώριστατεταρτημόριαποδιών Cosciotto Niet-geschei-den achterk-warten Quartos decoxa não se-parados Taka -neljännes Bakdelspart
d) Breast Poitrine,blanc ou filetsur os Brust, halbeBrust, hal-bierte Brust Bryst Pechuga Στήθος Petto conosso Borst Peito Rinta Bröst
e) Leg Cuisse Schenkel,Keule Helt lår Muslo y con-tramuslo Πόδι Coscia Hele poot,hele dij Perna inteira Koipi-reisi Klubba
f) Chicken legwith a por-tion of theback Cuisse depoulet avecune portiondu dos Hähnchens-chenkel mitRückenstück,
Hühnerkeule
mitR
ückenstückKyllingelårmed en del afryggen Cuarto tras-ero de pollo Πόδι απόκοτόπουλο μεένα κομμάτιτης ράχης Coscetta Poot/dij metrugdeel(bout) Perna inteirade frangocom umaporção dodorso Koipi-reisi,jossa selkäosa Kycklingklub-ba med del avryggben
3239/94
g) Thigh Haut de
cuisseOber-schenkel,Oberkeule Overlår Contramuslo Μηρός(μπούτι ) Sovraccoscia Bovenpoot,
bovendijCoxa Reisi Lår
h) Drumstick Pilon Unter-schenkel, Un-terkeule Underlår Muslo Κνήμη Fuso Onderpoot,onderdij(Drumstick) Perna Koipi Ben
i) Wing Aile Flügel Vinge Ala Φτερούγα Ala Vleugel Asa Siipi Vinge
j) Unseparatedwings Ailes non sé-parées Beide Flügel,ungetrennt Sam-menhængendev i n g e r Alas unidas ΑδιαχώριστεςÔτερούγες Ali non sepa-
rateNiet-geschei-den vleugels Asas não se-paradas Siivet kiinitoisissaan Sam-manhängandev i n g a r
k) Breast fillet Filet de poi-trine, blanc,filet, noix Brustfilet, Fi-let aus derBrust,
FiletBrystfilet Filete de pe-chuga Φιλέτοστήθους Filetto, fesa(tacchino) Borstfilet C a r n ed ep e i -to Rintafile’ Bröstfilé
3239/94
E F D DK ESP GR I NL P FIN SE
23 242891/931538/91 - - - I
2891/93 - - -3239/942891/93
l) Breast fillet
with wish-boneFilet de poi-trine avec cla-vicule Brustfilet mitSchlüsselbein Brystfiletmedønskeben Filete de pe-chuga conclavícula Φιλέτοστήθους μεκλειδοκόκαλο Petto (conforcella), fesa(con forcella) Borstfilet metvorkbeen C a r n ed ep e i -to com fúrcu-la Rintafile’ so-lisluineen Bröstfilé mednyckelben
m) Magret, mai-gret Magret, mai-gret Magret, Mai-gret Magret, mai-gret Magret, mai-gret Maigret, ma-gret Magret, mai-gret Magret Magret, mai-gret Magret, mai-gret Magret, mai-gret1538/91 - - - I
1538/91 - - - I
25ANNEX I A
Cut separating thigh/leg and back
— delimination of hip joint —
Cut separating thigh and drumstick
— delimination of knee joint —
2891/93
ANNEX II
ARTICLE 9 — CHILLING METHODS
E F D DK ESP GR I NL PT FIN SE 3239/94
1. Air chilling Refroidisse-
ment à l’airLuftkühlung Luftkøling Refrigeraciónpor aire Ψύξη μεαέρα Raffredda-mento ad aria Luchtkoeling Refrigeraçãopor venti-lação Ilmajäähdytys Luftkylning
2. Air spraychilling Refroidisse-ment par as-persion venti-lée Luft-Sprüh-kühlung Lufts-praykøling Refrigeraciónpor aspersiónventilada Ψύξη μεψεκασμό Raffredda-mento per as-persione eventilazione Lucht-sproei-koeling Refrigeraçãopor aspersãoev e n t i l a ç ã o Ilmas-prayjäähdytys Evaporativkylning
3. Immersionchilling Refroidisse-ment par im-mersion Gegenstrom-Tau ch -kühlung Neddyp-ningskøling Refrigeraciónporimmersión Ψύξη μεβύθιση Raffredda-mento perimmersione Dompel-koeling Refrigeraçãopor imersão Vesijäähdytys Vattenkylning
261538/911538/91 - - - I
ANNEX III
ARTCLE 10 (1) — TYPES OF FARMING
E F D DK ESP GR I NL P FIN SE
a) Fed with . . .
%o f...Oats fedgooseAlimentéa v e c...%d e...O i en o u r r i eàl’avoine Mast mit . . .%...Hafermast-gans Fodret med . .
.%...HavrefodretgåsAlimentadocon . . . %Oca engorda-da con avena Έχει τρα Ôεί
με... %...
Χήνα πουπαχαίνεται μεβρώμηAlimentatoc o ni l...%di . . .Oca ingrassa-ta con avena Gevoed met ...%...Met havervetgemestegans Alimentadocom . . . % de...Ganso engor-dado comaveia Ruokittu . . .%...Kauralla ruo-kittu hanhi Utfodradm e d...%
...
Havreutfo-drad gås
b) Extensive in-door (barn-reared) Élevé à l’inté-rieur:système ex-tensif Extensive Bo-denhaltung Extensivtstaldopdræt(skrabe...) Sistema ex-tensivo engallinero Εκτατικήςεκτρο Ôής Estensivo al
copertoScharrel . . .binnengehou-den Produção ex-tensiva em in-terior Laajaperäi-nen sisäkas-vatus Extensivtuppfödd in-omhus
c) Free range Sortant à l’ex-térieur Auslaufhal-tung Fritgående Gallinero consalida libre Ελεύθερηςβοσκής All’aperto Scharrel . . .met uitloop Produção emsemiliber-dade Ulkoilumah-dollisuus Tillgång tillutomhusvis-telse
d) Traditionalfree range Fermier-élevéen plein air BäuerlicheAuslaufhal-tung Frilands . . . Granja al airelibre Πτηνοτρο Ôείο
περιορισμένηςβοσκήςRurale all’ap-erto Boerenschar-r e l...m e tuitloopH o e v e...met uitloop Produção aoar livre Ulkoiluva-paus Traditionellutomhusvis-telse
e) Free-range —total freedom Fermier-élevéen liberté BäuerlicheFreilandhal-tung Frilands . . .opdrættet ifuld frihed Granja decría en liber-tad Πτηνοτρο Ôείο
απεριόριστηςτροÔήςRurale in lib-
ertàBoerenschar-r e l...m e tvrije uitloopH o e v e...met vrije uit-loop Produção emliberdade Vapaa kas va -tus Uppfödd ifull frihet
272891/931538/91 - - - I3239/94
1538/91 - - - I
28ANNEX 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 fattening period, which may include not more
than 15 % of cereal by-products; however, where reference is made to one specific cereal, itshall account for at least 35 % of the feed formula used, and for at least 50 % in the case
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’)
T h i st e r mm a yo n l yb eu s e dw h e r e :
— 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:
— c h i c k e n sa t5 6d a y so rl a t e r ,
— 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.
(c)Free range
T h i st e r mm a yo n l yb eu s e dw h e r e :
— 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 m2p e rd u c ko rp e rc a p o n
—4 m2p e rt u r k e yo rg o o s e .
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),2891/93
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29— 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
T h i st e r mm a yo n l yb eu s e dw h e r e :
— 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, but not more than 40 kg liveweight per m2,
— 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 m2surface 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 m
2p e rc h i c k e no rM u s c o v yo rP e k i n gd u c ko rg u i n e af o w l ,
—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 in total (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,2891
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30— the minimum age at slaughter is:
—8 1 d a y s f o r c h i c k e n s ,
— 150 days for capons,
—4 9 d a y s f o r P e k i n g d u c k s ,— 70 days for female Muscovy ducks,
— 84 days for male Muscovy ducks,
—9 2 d a y s f o r M u l a r d d u c k s ,—9 4 d a y s f o r g u i n e a f o w l ,
— 140 days for turkeys and roasting geese,
— 95 days for geese intended for the production of foie gras and ‘magret’,
— 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-air runs of unlimited area.2891/93
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31ANNEX V
DETERMINATION OF THAW 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, expressed as a percentage by weight of the carcase (including all theedible offal contained in the pack) exceeds the limit value laid down in paragraph 7, it is considered
that excess water has been absorbed during processing.
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 con-
trolled conditions which allow the weight of water lost 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 a volume of water not less than eight times that of the poultryto be checked and shall be capable of maintaining the water at a temperature of 42 plus or minus 2 ûC.
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 shall be kept at a temperature no higher than - - - 18 ûC.
5 . 2 . T h eo u t s i d eo ft h ep a c ks h a l lb ew i p e dt or e m o v es u p e r f i c i a li c ea n dw a t e r .T h ep a c ka n di t sc o n t e n t
shall be weighed to the nearest gram: this weight shall 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 M 1from 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 ensure that it can be fixed securely when in the water-bath but shall not be unduly wide as toallow 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 as much 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 ûC throughout, with continu-
ous movement of the bag or continuous agitation of the water, until the thermal centre of the carcase
(the deepest part of the breast muscle close to the breast bone, in chickens without giblets, or themiddle of the giblets in chickens with giblets) reaches at least 4 ûC, measured in two randomly chosen
carcases. The carcases should not remain in the water-bath for longer than is necessary to reach 4 ûC.
The required period of immersion, for carcases stored at - - - 18 ûCi so ft h eo r d e ro f :2891
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C2, OJ No 198,
3 0 .7 .1 9 9 4 ,p .1 4 5
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32Weightclass(g)Weight of carcaseIndicative immersion time in minutes
Weight class (g)Weightofcarcase
± offal (g)Chickens without offal Chickens with offal
< 800 < 825 77 92
850 825 —874 82 97
900 875 —924 85 100
950 925 —974 88 103
1 000 975 —10 2 4 92 107
1 050 1 025 —10 7 4 95 110
1 100 1 050 —11 4 9 98 113
1 200 1 150 —12 4 9 105 120
1 300 1 250 —13 4 9 111 126
1 400 1 350 —14 4 9 118 133
Thereafter, an increase of seven minutes for each additional 100 g is required. If the suggested period
of immersion is passed without reaching + 4 ûC, in the two carcases which are checked, the thawing
process shall be continued until they do reach + 4 ûC 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 ambient temperature of between + 18 ûCa n d+2 5 ûC.
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 carcase shall 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 ex-
pressed 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—M1—M2
M0—M1—M3×100
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 %.2891/93
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33ANNEX VI
DETERMINATION OF THE TOTAL WATER 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 water and protein contents of samples from the homoge-nized 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 nor excess water has been
taken up during processing. If the analyst suspects the presence of any substance which may interferewith 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 Orga-
nization for Standardization) methods or other 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 the physiological 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 homogeneous mixture corresponding to that obtainedfrom a mincer fitted with a 4 mm hole disc.
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 compos-
ite sample of the seven carcases.
5.2. The preparation shall be commenced within the hour following the removal of the carcases from the
freezer.2891
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345.3. (a) The outside of the pack shall be wiped to remove superficial ice and water. Each carcase shall be
weighed and removed from any wrapping material. After cutting up of the carcase into smaller
pieces, any wrapping 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 wrappingmaterial 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 as specified under 4.3
(and, if necessary, mixed with the use of a blender 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 the seven car-cases 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 water content ‘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)i nt h es e v e nc a r c a s e s
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
(W7)i nt h es e v e nc a r c a s e ss h a l lb eg i v e nb ya P 7/100, and the weight of protein (RP 7)b yb P 7/100,
both of which are to be expressed in grams.
6.2. The average weight of water (W A)a n dp r o t e i n( R P 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 ¢RPA+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 this method shall be given by the following formula (including confidence interval):
—c h i c k e n s : W G=3 , 6 5¢RPA+ 42.
(NO TAG) Calculated on the basis of the carcase exclusive of absorbed extraneous water.2891/93
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35(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)i ng r a m sa s
determined by this method shall be given by the following formula (including confidence interval):
—c h i c k e n s : W G=3 , 7 9¢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):
—c h i c k e n s : W G=3 , 9 3¢RPA+ 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.
(NO TAG) Calculated on the basis of the carcase exclusive of absorbed extraneous water.2891/93
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36ANNEX VII
Check on absorption of water in the production establishment
1. At least once each working period of four hours:
select at random 25 carcases from the evisceration line immediately after evisceration and the complete
removal of the offals and before the first 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 lot from 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 against the weight recorded on first weighing. The test shall be declaredvoid 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.
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 %,
—a i r -spray chilling: 2,0 %,
— immersion chilling: 4,5 %.2891
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37ANNEX VIII
LIST OF REFERENCE LABORATORIES
Community reference laboratory:Spelderholt, Centre for Poultry Research and Information Services
(COVP-DLO)
Spelderholt 9
P. O . B o x 1 5
NL-7360 AA Beekbergen
National reference laboratories:
Belgium
Faculteit Diergeneeskunde
Vakgroep „Diergeneeskundig toezicht op eetwaren”
Universiteit Gent
Wolterslaan 1B-9000 Gent
Denmark
Veterinærdirektoratets Laboratorium
Howitzvej 13DK-2000 Frederiksberg
GermanyBundesanstalt für Fleischforschung
Institut für Chemie und Physik
EC—Baumanstraße 20D-95326 Kulmbach
Greece
Ministry of Agriculture
V eterinary Laboratory of Patra59, T erpsitheas Str.
GR-264 42 Patra
SpainCentro de Alimentacion Nacional
(Instituto de Salud Carlos III)
Ctra de Majadahonda a Pozuelo Km 2
E-28220 Madrid
FranceUnité hygiène et qualité des produits avicoles
Laboratoire central de recherches avicoles et porcines
Centre National d’études vétérinaires et alimentaires
Beaucemaine — B.P . 53
F-22400 Ploufragan
IrelandDairy Science Laboratory
Department of Agriculture, Food and ForestryModel Farm Road
Cork
ItalyIstituto de l’Ispettorato Centrale Repressione
F r o d id iR o m a
Via G. Raggini 19
I-00149 Roma2891
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38Luxembourg
Laboratoire National de Santé
Rue du Laboratoire, 42
L-1911 Luxembourg
NetherlandsTNO-voeding
Postbus 360
NL-3700 AJ Zeist
Austria:
Bundesamt und Forschungszentrum für Landwirtschaft
Trunnerstraße 1-3A-1020 Wien
Portugal
I.Q.A. Instituto de Qualidade Alimentar
Av. Conde Valbona, 98P-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
Food Science Laboratory,
Ministry of Agriculture, Fisheries and Food,
Norwich Research Park,Colney,
Norwich,
NR4 7UQ.2891
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39ANNEX 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 reference laboratories,
— coordinating the application by the national reference laboratories of the methods referred to in the
first indent above, by organizing comparative testing in particular,
— coordinating the development of new analytical methods and informing the national reference laborato-
ries 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 avail-
able,
— 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 poultry-
meat,
— 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 com-
petent authority in the relevant Member State and to the national laboratories referred to in the first
indent above,
— collaborate with the Community reference laboratory.2891
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