1993D0070 — EN — 12.04.1994 — 001.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONDECISION
of21December 1992
oncodificationforthemessage‘Animo’
(93/70/EEC)
(OJ L 25, 2.2.1993, p. 34)
Amended by:
Official Journal
No page date
►M1Commission Decision 94/295/EC of 21 March 1994 L 130 43 25.5.1994
▼B
COMMISSIONDECISION
of21December 1992
oncodificationforthemessage‘Animo’
(93/70/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Directive 90/425/EEC of 26 June 1990
concerning the veterinary and zootechnical checksapplicable in intra-
Community trade in certain live animalsand productswith a view to
the completion of the internal market(1), aslas t amended by Directive
92/65/EEC(2), and in particular Article 20 (3) thereof,
Whereasin order to ens ure functioning of the network on 3 December
1991 the Commission adopted Decision 91/637/EEC establishing themodel for the message to be transmitted by means of the computerizednetwork ‘Animo’(
3);
Whereas it is necessary to ensure the rapid understanding of ‘Animo’
message and effectively protect animal health, to define the code to
be used for merchandise referred to in point 4 of the Annex to theDecision 91/637/EEC;
Whereasthe pres ence of certain typesof live animalsand productsin
the codification foreseen by this decision does not imply as such that amessage must be sent by means of the ‘Animo’ computerized network;
Whereas the measures provided for in this Decision are in accordance
with the opinion of the Standing Veterinary Committee,
HAS ADOPTED THIS DECISION:
Article 1
The codes to be used for merchandise referred to in point 4 first indent
of the Annex to the Decision 91/637/EEC, are defined by the Annex to
thisDecis ion.
Article 2
This Decision is addressed to the Member States.1993D0070 — EN — 12.04.1994 — 001.001 — 2
(1) OJ No L 224, 18. 8. 1990, p. 29.
(2) OJ No L 268, 14. 9. 1992, p. 54.
(3) OJ No L 343, 13. 12. 1991, p. 46.
▼B
ANNEX
PART ONE: NAMES AND NUMBERS OF THE LIVE ANIMALS TO
BE USED FOR THE ANIMO MESSAGE
EQUIDAE (1) (CN code: 0101)
— registered horses …........................................................ 21.01.01.09
— horses for breeding and production …...................................... 21.01.01.01— horses for slaughter …..................................................... 21.01.01.02— horses in temporary admission … ........................................... 21.01.01.10
— other equidae … ............................................................ 21.01.09
BOVINE ANIMALS (CN code: 0102)
— calvesunder 15 days….................................................... 21.02.01
— bovine animalsfor breeding …............................................. 21.02.02— bovine animalsfor production …........................................... 21.02.04— bovine animalsfor s laughter … ............................................. 21.02.03
— other bovines… ............................................................ 21.02.09
OVINE AND CAPRINE ANIMALS (CN code: 0104)
— ovine animalsfor breeding ….............................................. 21.03.02
— ovine animalsfor fattening ….............................................. 21.03.01— ovine animalsfor s laughter ….............................................. 21.03.03
— caprine animalsfor breeding … ............................................. 21.04.02
— caprine animalsfor fattening …............................................ 21.04.01— caprine animalsfor s laughter …............................................ 21.04.03
PORCINE ANIMALS (CN code: 0103)
— porcine animalsfor breeding …............................................ 21.05.02
— porcine animalsfor production ….......................................... 21.05.01— porcine animalsfor s laughter …............................................ 21.05.03
POULTRY (
2) (CN code: 0105 or 0106)
— day old poultry (20 or more units) … ....................................... 22.01.09
— breeding and productive poultry (20 or more unites) …..................... 22.02.09— poultry for re-stocking supplies of game (20 or more units) ….............. 22.04.09— poultry in lotsof under 20 units…......................................... 22.09.09— slaughter poultry …........................................................ 22.03.09
LIVE FISH (
3) (CN code: 0301)
— susceptible species of fish …............................................... 23.04.01.09
— other species of fish … ..................................................... 23.04.02
CRUSTACEANS (3) (CN code: 0306)
— susceptible species of crustaceans … ........................................ 23.04.03.09
— other species of crustaceans …............................................. 23.04.04
MOLLUSCS (3) (CN code: 0307)
— susceptible species of molluscs ….......................................... 23.04.05.09
— other species of molluscs …................................................ 23.04.06
EGGS AND GAMETES OF LIVE FISH (3) (CN code: 0301)
— eggs and gametes of susceptible species …................................. 23.06.01
— eggsand gametesof other s pecies…....................................... 23.06.09
HATCHING EGGS (CN code: 0407 00 11 or 0407 00 19)
— hatching eggsin lotsof under 20 units….................................. 41.01.01
— hatching eggsin lotsof under 20 units….................................. 41.01.021993D0070 — EN — 12.04.1994 — 001.001 — 3
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SEMEN-OVA-EMBRYOS (CN code: 0511)
— semen of the bovine species …............................................. 46.01.01
— semen of the porcine species …............................................ 46.01.02— semen of other species:
— equine ….............................................................. 46.01.09.01
— ovine … ................................................................ 46.01.09.02
— caprine … .............................................................. 46.01.09.03— other (
4) …............................................................. 46.01.09.99
— ova of the bovine species … ................................................ 46.02.01
— ova of other species:
— porcine … .............................................................. 46.02.09.01
— equine ….............................................................. 46.02.09.02— ovine … ................................................................ 46.02.09.03
— caprine … .............................................................. 46.02.09.04
— others(
4) …............................................................ 46.02.09.99
— embryosof the bovine s pecies… ........................................... 46.03.01— embryos of other species:
— porcine … .............................................................. 46.03.09.01
— equine ….............................................................. 46.03.09.02
— ovine … ................................................................ 46.03.09.03
— caprine … .............................................................. 46.03.09.04— others(
4) …............................................................ 46.03.09.99
OTHER MAMMALS (5) (CN code: 0106)
—Primates …................................................................ 11.01
—Artiodactyla:
Ruminants— Bovidae … ............................................................. 11.03.01.01
— Pronghorns… .......................................................... 11.03.01.02— Giraffes…............................................................. 11.03.01.03— True deer …........................................................... 11.03.01.04— other ruminants…..................................................... 11.03.01.05
Camélidae— Camelsand lamas…................................................... 11.03.02Suina— Hippopotamuse … ...................................................... 11.03.03.01
— Old world pigsor ovine …............................................. 11.03.03.03
— Other suina …......................................................... 11.03.03.02
—Perissodactyla:
— Rhinocerotidae …...................................................... 11.04.01
— Tapiridae … ............................................................ 11.04.02
—Sirenia… .................................................................. 11.05
—Hyracoidae …............................................................. 11.06
—Proboscidea:
— African elephant ….................................................... 11.07.01
— Asian elephant …...................................................... 11.07.02
—Tubulidentata:
— Aardvarks…........................................................... 11.08.01
—Carnivora:
Felidae— Cats(
6) … .............................................................. 11.09.01
— Other felidae …........................................................ 11.09.02
Canidae— Dogs(
6) …............................................................. 11.09.031993D0070 — EN — 12.04.1994 — 001.001 — 4
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— Other canidae …....................................................... 11.09.04
Other carnivora
— Hyaenas… ............................................................. 11.09.05
— Viverridae … ........................................................... 11.09.06
— Mustelidae ….......................................................... 11.09.07
— Racoons… ............................................................. 11.09.08
— Bears…............................................................... 11.09.09
—Pinnipedia:
— True seals … ........................................................... 11.10.01
— Eared seals … .......................................................... 11.10.03— Walruses …............................................................ 11.10.02
—Cetacea … ................................................................. 11.11
—Rodentia:
— Caviidae …............................................................ 11.12.01.01
— Hystricomoropha ….................................................... 11.12.01.99— Ratsand mice … ....................................................... 11.12.02
— Other Myomorpha … ................................................... 11.12.02.99
— Sciuromorpha …....................................................... 11.12.03
—Lagomorpha:
— Haresfor res tocking … ................................................. 11.12.04.01
— Other hares…......................................................... 11.12.04.02— Wild rabbit … .......................................................... 11.12.04.03
— Ochotonidae … ......................................................... 11.12.04.04
—Pholidota …............................................................... 11.13
—Edentata …................................................................ 11.14
—Chiroptera …............................................................. 11.15
—Insectivora …............................................................. 11.16
—Dermoptera …............................................................ 11.17
—Marsupiala …............................................................. 11.18
—Monotrema … ............................................................. 11.19
OTHER BIRDS (
5) (CN code: 0106)
—Anseriformes …........................................................... 12.16
—Apodiformes …............................................................ 12.06
—Apterygiformes … ......................................................... 12.23
—Caprimulgiformes …...................................................... 12.07
—Caslariiformes ….......................................................... 12.24
—Charadriiformes …........................................................ 12.13
—Ciconiiformes ….......................................................... 12.17
—Coliiformes … ............................................................. 12.05
—Columbiformes …......................................................... 12.11
—Coraciiformes ….......................................................... 12.03
—Cuculiformes …........................................................... 12.09
—Falconiformes ….......................................................... 12.15
—Galliformes …............................................................. 12.14
—Gaviiformes …............................................................ 12.21
—Grisiformes …............................................................. 12.12
—Passeriformes ….......................................................... 12.01
—Pelecaniformes …......................................................... 12.18
—Piciformes ….............................................................. 12.021993D0070 — EN — 12.04.1994 — 001.001 — 5
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—Podicipediformes …....................................................... 12.20
—Procellariiformes …....................................................... 12.19
—Psittaciformes ….......................................................... 12.10
—Rheiformes …............................................................. 12.25
—Sphenisciformes …........................................................ 12.27
—Strigiformes …............................................................ 12.08
—Struthioniformes …....................................................... 12.26
—Tinamiformes ….......................................................... 12.22
—Trogoniformes ….......................................................... 12.04
REPTILES (7) (CN code: 0106)
—Squamata ….............................................................. 13.01
—Snakes ….................................................................. 13.02
—Crocodylia ….............................................................. 13.04
—Testudines:
— Cheloniidae …......................................................... 13.03.01
— Other cheloniidae …................................................... 13.03.99
AMPHIBIANS (7) (CN code: 0106)
—Anura:
— Ranidae …............................................................. 14.01.01
— Other ranidae …....................................................... 14.01.99
—Urodela-Cryptobranchidae …............................................. 14.02
—Otherurodela ….......................................................... 14.03
OTHER VERTEBRATES (7) (CN code: 0106) ….............................. 19.01
INVERTEBRATES (7) (CN code: 0106)
—Insects:
— Queen bee ….......................................................... 24.01.01
— Bees…................................................................ 24.01.02— Silk worms… .......................................................... 24.01.03
— Other insects …........................................................ 24.01.99
—Otherinvertebrates ….................................................... 24.02
(1) Equidae (including zebras) or asinine species or the offspring of crossings of those
species.
(2) Fowl, turkeys, guinea fowl, ducks and geese ►M1 ◄.
(3) In relation to the diseases of the lists I and II of the Annex of the Council Directive 91/
67/EEC.
(4) Specify if the goodsare cons igned:
(a) from and to a body, institute or centre approved by the competent authority;
(b) to a zoo.
(5) Specify if the animalsare cons igned:
(a) for breeding;
(b) from and to a body, institute or centre approved by the competent authority;
(c) to a zoo;
(d) for the movement of circusand fairground animals .
(6) Specify if the animalsare cons ignd:
(a) less than three months;
(b) three monthsor more.
(7) Specify if the animalsare cons igned:
(a) for breeding
(b) from and to a body, institue or centre approved by the competent authority;
(c) to a zoo;
(d) for the movement of circusand fairground animals .
►M1 ◄1993D0070 — EN — 12.04.1994 — 001.001 — 6
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PART TWO: NAMES AND NUMBERS OF THE PRODUCTS TO BE
USED FOR THE ANIMO MESSAGE
TITLE I
MAIN PRODUCT CATEGORIES
I. Fresh meat of domestic species and game, including offal and blood for
human consumption.
II. Meat productsand other productsof animal origin for human cons ump-
tion.
III. Liquid milk.
IV. Milk products.
V. Fishery products for human consumption.
VI. Eggs for consumption — egg products — products produced by bees.
VII. Snails and frogs' legs.
VIII. Hides or skins of hoofed animals, wool, hair, bristles, feathers, down, or
parts of feathers, game trophies.
IX. Bones, horns, hooves and their by-products (gelatins) other than meals.
X. Blood, blood products, amniotic fluid for use in the pharmaceutical
industry or for technical use other than in animal feedingstuffs — patho-
genic agents.
XI. Other animal waste: high-risk untreated matter — low-risk raw materials
for the pharmaceutical industry, or technical use or for use in feeding-
stuffs.
XII. Petfoods — processed animal protein for use in feedingstuffs (meals and
greaves).
XIII. Liquid manure for use as fertilizer.
XIV. Small cons ignmentsof productsfor private individuals— productsin the
possession of the travelling public — commercial samples.
XV. Fresh meat for exhibition purposes, specific study or analysis.
XVI. Fresh meat and meat products supplied exclusively to international orga-
nizations.
TITLE II
PRODUCT CLASSIFICATION
CHAPTER I
FRESH MEAT OF DOMESTIC SPECIES AND GAME, INCLUDING
OFFAL AND BLOOD FOR HUMAN CONSUMPTION
1.Distributionofthefreshmeatsaccordingtothespecies:
(a) fresh meat of solipeds
(b) fresh meat of bovine animals
(c) fresh pigmeat
(d) fresh sheepmeat
(e) fresh goatmeat
(f) meat of farmed game
(g) meat of wild game(h) fresh poultrymeat
(i) farmed rabbit meat
(j) other meat
2.Codesforfreshmeats:
(a)Fresh meat of solipeds
(i) Carcases (CN code 0205)
— whole carcases …............................................. 31.01.01.01
— half carcases …............................................... 31.01.01.021993D0070 — EN — 12.04.1994 — 001.001 — 7
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— quarters….................................................... 31.01.01.03
(ii) Cutsof meat (CN code 0205)
— half carcases cut into no more than three pieces …............ 31.01.03.01
— cuts…........................................................ 31.01.03.02
— boned meat …................................................ 31.01.03.03
— meat in piecesof les sthan 100 g … ........................... 31.01.03.04
— minced meat …............................................... 31.01.03.05
— meat preparations….......................................... 31.01.03.06
— mechanically separated meat … ................................ 31.01.03.07
— edible raw fats…............................................. 31.01.03.08
(iii) Offal (CN code 0206)
— hearts…...................................................... 31.01.02.01
— diaphragmatic muscles …..................................... 31.01.02.02
— masseter muscles …........................................... 31.01.02.03
— tongues….................................................... 31.01.02.04
— minced offal …............................................... 31.01.02.05
— preparationscontaining offal … ................................ 31.01.02.06
— whole livers… ................................................ 31.01.02.07
— sliced livers …................................................ 31.01.02.08
— brains and other nervous tissue (spinal cord) … ................ 31.01.02.10
— blood …...................................................... 31.01.02.12
— other offal … .................................................. 31.01.02.99
(b)Fresh meat of bovine animals
(i) Carcases (CN codes 0201 and 0202)
— whole carcases …............................................. 31.02.01.01
— half carcases …............................................... 31.02.01.02— quarters….................................................... 31.02.01.03
(ii) Cutsof meat (CN codes0201 and 0202)
— half carcases cut into no more than three pieces …............ 31.02.03.01
— cuts…........................................................ 31.02.03.02
— boned meat …................................................ 31.02.03.03
— meat in piecesof les sthan 100 g … ........................... 31.02.03.04
— minced meat …............................................... 31.02.03.05
— meat preparations….......................................... 31.02.03.06
— mechanically separated meat … ................................ 31.02.03.07
— edible raw fats(CN code 1502) …............................ 31.02.03.08
(iii) Offal (CN code 0206)
— hearts…...................................................... 31.02.02.01
— diaphragmatic muscles …..................................... 31.02.02.02
— masseter muscles …........................................... 31.02.02.03
— minced offal …............................................... 31.02.02.04
— preparationscontaining offal … ................................ 31.02.02.05
— tongues….................................................... 31.02.02.06
— whole livers… ................................................ 31.02.02.07
— sliced livers …................................................ 31.02.02.08
— thymus… ..................................................... 31.02.02.09
— brains and other nervous tissue (spinal cord) … ................ 31.02.02.10
— blood …...................................................... 31.02.02.12
— other offal … .................................................. 31.02.02.99
(c)Fresh pigmeat
(i) Carcases (CN code 0203)
— whole carcases …............................................. 31.03.01.01
— half carcases …............................................... 31.03.01.02
— quarters….................................................... 31.03.01.03
(ii) Cutsof meat (CN code 0203)
— half carcases cut into no more than three pieces …............ 31.03.03.011993D0070 — EN — 12.04.1994 — 001.001 — 8
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— cuts…........................................................ 31.03.03.02
— boned meat …................................................ 31.03.03.03
— meat in piecesof les sthan 100 g … ........................... 31.03.03.04
— minced meat …............................................... 31.03.03.05
— meat preparations….......................................... 31.03.03.06
— mechanically separated meat … ................................ 31.03.03.07
— edible raw fats(CN code 1502) …............................ 31.03.03.08
(iii) Offal (CN code 0206)
— hearts…...................................................... 31.03.02.01
— diaphragmatic muscles …..................................... 31.03.02.02
— masseter muscles …........................................... 31.03.02.03
— minced offal …............................................... 31.03.02.04
— preparationscontaining offal … ................................ 31.03.02.05
— tongues….................................................... 31.03.02.06
— whole livers… ................................................ 31.03.02.07
— sliced livers …................................................ 31.03.02.08— brains and other nervous tissue (spinal cord) … ................ 31.03.02.10
— blood …...................................................... 31.03.02.12
— other offal … .................................................. 31.03.02.99
(d)Fresh sheepmeat
(i) Carcases (CN code 0204)
— whole carcases …............................................. 31.04.01.01
— half carcases …............................................... 31.04.01.02
— quarters….................................................... 31.04.01.03
(ii) Cutsof meat (CN code 0204)
— half carcases cut into no more than three pieces …............ 31.04.03.01
— cuts…........................................................ 31.04.03.02
— boned meat …................................................ 31.04.03.03— meat in piecesof les sthan 100 g … ........................... 31.04.03.04
— minced meat …............................................... 31.04.03.05
— meat preparations….......................................... 31.04.03.06
— mechanically separated meat … ................................ 31.04.03.07
— edible raw fats(CN code 1502) …............................ 31.04.03.08
(iii) Offal (CN code 0206)
— hearts…...................................................... 31.04.02.01
— diaphragmatic muscles …..................................... 31.04.02.02
— masseter muscles …........................................... 31.04.02.03
— minced offal …............................................... 31.04.02.04— preparationscontaining offal … ................................ 31.04.02.05
— tongues….................................................... 31.04.02.06
— whole livers… ................................................ 31.04.02.07
— sliced livers …................................................ 31.04.02.08
— thymus… ..................................................... 31.04.02.09
— brains and other nervous tissue (spinal cord) … ................ 31.04.02.10
— blood …...................................................... 31.04.02.12
— other offal … .................................................. 31.04.02.99
(e)Fresh goatmeat
(i) Carcases (CN code 0204)
— whole carcases …............................................. 31.05.01.01
— half carcases …............................................... 31.05.01.02
— quarters….................................................... 31.05.01.03
(ii) Cutsof meat (CN code 0204)
— half carcases cut into no more than three pieces …............ 31.05.03.01
— cuts…........................................................ 31.05.03.02
— boned meat …................................................ 31.05.03.03
— meat in piecesof les sthan 100 g … ........................... 31.05.03.04
— minced meat …............................................... 31.05.03.051993D0070 — EN — 12.04.1994 — 001.001 — 9
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— meat preparations….......................................... 31.05.03.06
— mechanically separated meat … ................................ 31.05.03.07
— edible raw fats(CN code 1502) …............................ 31.05.03.08
(iii) Offal (CN code 0206)
— hearts…...................................................... 31.05.02.01
— diaphragmatic muscles …..................................... 31.05.02.02— masseter muscles …........................................... 31.05.02.03— minced offal …............................................... 31.05.02.04— preparationscontaining offal … ................................ 31.05.02.05
— tongues….................................................... 31.05.02.06— whole livers… ................................................ 31.05.02.07— sliced livers …................................................ 31.05.02.08— brain and other nervous tissue (spinal cord) … ................. 31.05.02.10
— blood …...................................................... 31.05.02.12
— other offal … .................................................. 31.05.02.99
(f)Meat of farmed game (CN code 0208)
(i) Small feathered game (farmed)
— quails…...................................................... 31.10.01.01
— pheasants … ................................................... 31.10.01.02
— partridges….................................................. 31.10.01.03— flightless birds (ratites) …..................................... 31.10.01.04— other small feathered game (farmed) … ........................ 31.10.01.99
(ii) Large game and leporidae (farmed)
— wild boars… .................................................. 31.11.01.01
— deer … ........................................................ 31.11.01.02— antelopes… ................................................... 31.11.01.03— other large game (farmed) ….................................. 31.11.01.99—leporidae …................................................... 31.11.01.04
(g)Meat of wild game (CN code 0208)
(i) Small feathered game (wild)
— quails…...................................................... 31.10.02.01
— pheasants … ................................................... 31.10.02.02
— partridges….................................................. 31.10.02.03— flightless birds (ratites) …..................................... 31.10.02.04— other small feathered game (wild) ….......................... 31.10.02.99
(ii) Large game and leporidae (wild)
— wild boars… .................................................. 31.11.02.01
— deer … ........................................................ 31.11.02.02— antelopes… ................................................... 31.11.02.03— other large game (wild) ….................................... 31.11.02.99—leporidae …................................................... 31.11.02.04
(h)Fresh poultrymeat (CN code 0207)
(i) Hensand chickens
— completely eviscerated carcases … ............................. 31.12.01.01
— partially eviscerated carcases …............................... 31.12.01.02
— carcases where evisceration was deferred …................... 31.12.01.03
— cuts…........................................................ 31.12.01.04— boned …...................................................... 31.12.01.05— meat preparations….......................................... 31.12.01.06— mechanically separated meat … ................................ 31.12.01.07
— livers… ....................................................... 31.12.01.08
— other offal … .................................................. 31.12.01.99
(ii) Turkeys
— completely eviscerated carcases … ............................. 31.12.02.01
— partially eviscerated carcases …............................... 31.12.02.02— carcases where evisceration was deferred …................... 31.12.02.031993D0070 — EN — 12.04.1994 — 001.001 — 10
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— cuts…........................................................ 31.12.02.04
— boned …...................................................... 31.12.02.05— meat preparations….......................................... 31.12.02.06— mechanically separated meat … ................................ 31.12.02.07
— livers… ....................................................... 31.12.02.08
— other offal … .................................................. 31.12.02.99
(iii) Guinea fowl
— completely eviscerated carcases … ............................. 31.12.03.01
— partially eviscerated carcases …............................... 31.12.03.02— carcases where evisceration was deferred …................... 31.12.03.03— cuts…........................................................ 31.12.03.04— boned …...................................................... 31.12.03.05— meat preparations….......................................... 31.12.03.06
— mechanically separated meat … ................................ 31.12.03.07
— livers… ....................................................... 31.12.03.08
— other offal … .................................................. 31.12.03.99
(iv) Ducksand gees e
— completely eviscerated carcases … ............................. 31.12.04.01
— partially eviscerated carcases …............................... 31.12.04.02
— carcases where evisceration was deferred …................... 31.12.04.03— cuts…........................................................ 31.12.04.04— boned …...................................................... 31.12.04.05— meat preparations….......................................... 31.12.04.06— mechanically separated meat … ................................ 31.12.04.07
— livers… ....................................................... 31.12.04.08
— foie gras…................................................... 31.12.04.09— gizzards… .................................................... 31.12.04.10
— other offal … .................................................. 31.12.04.99
(i)Farmed rabbit meat (CN code 0208 10) … .............................. 31.13.
(j)Other meat (CN code 0208 90)
— of marine mammals….............................................. 31.19.01
— of reptiles…........................................................ 31.19.02— of insects …........................................................ 31.19.03— other …............................................................. 31.19.99
CHAPTER II
MEAT PRODUCTS AND OTHER PRODUCTS OF ANIMAL
ORIGIN FOR HUMAN CONSUMPTION
1.Breakdownofthevariouscategories ofmeatproducts
(a) Raw cured pigmeat (smoked or otherwise)
(b) Other raw cured meats (smoked or otherwise)
(c) Stomachs, bladders and intestines, cleaned, salted, dried or heated
(d) Other products, dried, salted or marinated (smoked or otherwise)
(e) Preserved meat: FO ≥3 (with or without vegetables)
(f) Preserved meat: FO < 3, pasteurized (at least 70 ºC at centre)
(g) Semi-preserved meat: FO < 3, unpasteurized(h) Semi-preserved meat subjected to the treatment referred to in Article 4
(a) (ii) of Council Directive 80/215/EEC
(i) Other culinary preparationsand wrapped meat products , cooked or
precooked and preserved by cold
(j) Meat extracts
(k) Rendered animal fats(bonesincluded)
(l) Processed animal protein1993D0070 — EN — 12.04.1994 — 001.001 — 11
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2.Codesofmeatproducts
(a)Raw cured pigmeat (smoked or otherwise) (CN codes0201 and 1601)
(i) short maturation (< 9 months)
— boned hams…................................................ 31.17.01.03
— hamswith bone-in …......................................... 31.17.02.03— shoulders … ................................................... 31.17.03.03
— sausages (including mixtures) (CN code 1601) ….............. 31.17.04.03
(ii) long maturation ( ≥9 months)
— boned hams…................................................ 31.17.11.03
— hamswith bone in …......................................... 31.17.12.03— shoulders … ................................................... 31.17.13.03
— sausages (including mixtures) (CN code 1601) ….............. 31.17.14.03
(b)Other cured raw meats (smoked or otherwise) (CN codes0210 and 1601) of:
— solipeds ….......................................................... 31.17.05.01
— bovine animals…................................................... 31.17.05.02— sheep …............................................................ 31.17.05.04— goats… ............................................................. 31.17.05.05
— feathered farmed game …........................................... 31.17.05.06
— farmed wild boar … ................................................. 31.17.05.07— other farmed game …............................................... 31.17.05.08— feathered wild game … .............................................. 31.17.05.10— wild boar …........................................................ 31.17.05.11— other wild game … .................................................. 31.17.05.12— poultry …........................................................... 31.17.05.13— rabbit …............................................................ 31.17.05.14— other species …..................................................... 31.17.05.15
(c)Stomachs, bladders and intestines, cleaned, salted, dried or heated
— bovine animals…................................................... 31.17.15.02
— pigs….............................................................. 31.17.15.03
— sheep …............................................................ 31.17.15.04
— goats… ............................................................. 31.17.15.05— other species …..................................................... 31.17.15.09
(d)Other products, dried, salted or marinated (smoked or otherwise) (CN codes0210 and
1601) of:
— solipeds ….......................................................... 31.17.06.01
— bovine animals…................................................... 31.17.06.02— pigs….............................................................. 31.17.06.03— sheep …............................................................ 31.17.06.04
— goats… ............................................................. 31.17.06.05
— feathered farmed game …........................................... 31.17.06.06— farmed wild boar … ................................................. 31.17.06.07— other farmed game …............................................... 31.17.06.08— feathered wild game … .............................................. 31.17.06.10— wild boar …........................................................ 31.17.06.11— other farmed game …............................................... 31.17.06.12— poultry …........................................................... 31.17.06.13— rabbit …............................................................ 31.17.06.14— other species …..................................................... 31.17.06.15
(e)Preserved meat FO ≥3 (with or without vegetables) (CN code 1602)
— corned beef …...................................................... 31.15.07.01
— other culinary preparationscontaining only beef or veal … ........... 31.15.07.02
— ham (pork) …....................................................... 31.15.07.03
— shoulder of pork … .................................................. 31.15.07.04
— patésmade only with pigmeat ….................................... 31.15.07.05— patésmade only with pigmeat and beef or veal …................... 31.15.07.06— patésmade with pigmeat and poultrymeat …........................ 31.15.07.07— patésmade with pigmeat and rabbit meat … ......................... 31.15.07.081993D0070 — EN — 12.04.1994 — 001.001 — 12
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— patésand piesmade with pigmeat and game … ...................... 31.15.07.09
— other patésmade with pigmeat …................................... 31.15.07.10— other culinary preparationscontaining pigmeat … .................... 31.15.07.11— foie gras(poultry) …................................................ 31.15.07.12— culinary preparationscontaining only poultrymeat … ................. 31.15.07.13
— other preserves containing only poultrymeat …...................... 31.15.07.14— culinary preparationscontaining only rabbit meat …................. 31.15.07.15
— culinary preparationscontaining only game …....................... 31.15.07.16
— other preserved meat FO ≥3 ….................................... 31.15.07.99
(f)Semi-preserved meat FO < 3 pasteurized (at least 70 ºC at centre) (CN code 1602)
— ham (pork) …....................................................... 31.15.08.03
— shoulder of pork … .................................................. 31.15.08.04
— other semi-preserved pigmeat … ..................................... 31.15.08.11— Semi-preserved beef and veal … ..................................... 31.15.08.01
— foie gras(poultry) …................................................ 31.15.08.12— other semi-preserved poultrymeat …................................. 31.15.08.14— other semi-preseved meat of other species or more than one species … 31.15.08.99
(g)Semi-preserved meat FO < 3 unpasteurized (less than 70 ºC at centre) (CN code
1602)
— beef or veal …...................................................... 31.15.09.02
— pigmeat ….......................................................... 31.15.09.03— poultrymeat …...................................................... 31.15.09.12— other …............................................................. 31.15.09.99
(h)Semi-preserved meat having undergone the treatment referred to in Article 4 (a) (ii)
of Council Directive 80/215/EEC (CN code 1602)
— pigmeat only …..................................................... 31.15.10.03
— pigmeat with other meat … .......................................... 31.15.10.99
(i)Culinary preparations and other wrapped meat products, cooked or precooked and
preserved by cold (CN code 1602)
(i) having undergone a heat treatment of at least 70 ºC at centre
— cooked dishes containing meat … .............................. 31.18.01.01
— other cooked dishes …........................................ 31.18.01.02— sausages …................................................... 31.18.01.03— other cooked or precooked meat products… ................... 31.18.01.99
(ii) having undergone a heat treatment below 70 ºC at centre
— cooked dishes containing meat … .............................. 31.18.02.01
— other cooked dishes …........................................ 31.18.02.02— sausages …................................................... 31.18.02.03— other cooked or precooked meat products… ................... 31.18.02.99
(j)Meat extracts (CN code 1603) …....................................... 31.15.12.00
(k)Rendered animal fats (bones included)
— edible tallow (
1) (CN code 1502) …................................. 31.16.02.01
— refinable tallow (1) (CN code 1502) … ............................... 31.16.02.02
— edible lard (2) (CN code 1501) … .................................... 31.16.01.01
— refinable lard (2) (CN code 1501) …................................. 31.16.01.02
— other edible animal fats(CN code 1506) … .......................... 31.16.99.01
— other refinable animal fats(CN code 1506) …....................... 31.16.99.02
(l)Processed animal protein (CN code 0210 90)
— powdered backfat …................................................ 31.15.13.01
— floursof meat ….................................................... 31.15.13.02— greaves… ........................................................... 31.15.13.03
(1) of equine, ovine and caprine species
(2) of pigs1993D0070 — EN — 12.04.1994 — 001.001 — 13
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CHAPTER III
LIQUID MILK
1.Thevariouscategories ofmilk:
(a) Raw milk for direct consumption
(b) Raw milk for the dairy industry
(c) Thermized milk
(d) Heat-treated milk
(e) Liquid milk not for human consumption
2.Codesformilks
(a)Raw milk for direct consumption (CN code 0401)
— cow's… ............................................................. 33.01.01.01
— buffalo …........................................................... 33.01.01.02— sheep's …........................................................... 33.01.01.03— goat's…............................................................ 33.01.01.04
(b)Raw milk for the dairy industry (CN code 0401)
— cow's… ............................................................. 33.01.02.01
— buffalo …........................................................... 33.01.02.02— sheep's …........................................................... 33.01.02.03— goat's…............................................................ 33.01.02.04
(c)Thermized milk (CN code 0401)
— cow's… ............................................................. 33.01.03.01
— buffalo …........................................................... 33.01.03.02
— sheep's …........................................................... 33.01.03.03
— goat's…............................................................ 33.01.03.04
(d)Heat-treated milk (CN code 0401)
— pasteurized cow's milk …........................................... 33.01.04.01
— other pasteurized milk … ............................................ 33.01.04.09— UHT milk … ........................................................ 33.01.04.10
— sterilized milk … .................................................... 33.01.04.11— concentrated milk …................................................ 33.01.04.12
(e)Liquid milk not for human consumption (CN code 0401)
— colostrum …........................................................ 33.01.09.01
— other liquid milk …................................................. 33.01.09.99
CHAPTER IV
MILK PRODUCTS
1.Breakdownofthevariouscategories ofmilkproducts
(a) Heat-treated milk products
(b) Raw milk products
(c) Other milk products
(d) Productsfrom milk not for human cons umption
2.Codesforproductscontainingmilk
(a)Heat-treated milk products (for human consumption)
(i) Cream, butter, flavoured, jellied, frozen and fermented milk, (CN
codes0401, 0402, 0403 and 0405)
— creams (pasteurized) UHT (sterilized) … ....................... 33.02.01.00
— butters(pas teurized) …........................................ 33.03.04.01
— yoghurts…................................................... 33.03.01.01
— other fermented milk …....................................... 33.03.09.01— flavoured milk …............................................. 33.03.05.01— jellied or acidified milks or milk desserts …................... 33.03.10.01— icesand dairy ice-creams… ................................... 33.03.11.011993D0070 — EN — 12.04.1994 — 001.001 — 14
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(ii) Other liquid products(CN codes0403 and 0404)
— whey from bovine animalsor buffalo … ....................... 33.03.03.01
— whey from sheep or goats ….................................. 33.03.13.01— buttermilk from bovine animalsor buffalo ….................. 33.03.14.01
— buttermilk from sheep or goats …............................. 33.03.24.01
(iii) Powdered products(CN codes0402, 0403 and 0404 and 1702, 3502 and
3504)
— milk powder or powdered milk …............................. 33.03.02.01
— milk-based powdered compounds …........................... 33.03.02.02
— powdered whey and derivatives… ............................. 33.03.02.03
— powdered buttermilk and derivatives… ........................ 33.03.02.04
— casein, caseinates and other protein fractions … ................ 33.03.02.05
— other powdered milk products….............................. 33.03.02.09
(iv) Cheeses (CN code 0406)
— fresh cheese of cow's milk …................................. 33.04.01.01
— fresh cheese of buffalo milk …................................ 33.04.01.02— fresh cheese of sheep's milk …................................ 33.04.01.03
— fresh cheese of goat's milk (and mixtures) ….................. 33.04.01.04
— soft cheese of cow's milk … ................................... 33.04.02.01
— soft (or pasta filata) cheese of buffalo milk …................. 33.04.02.02
— soft cheese of sheep's milk …................................. 33.04.02.03
— soft cheese of goat's milk (and mixtures) …................... 33.04.02.04— hard cheese of cow's milk ….................................. 33.04.03.01
— hard cheese of buffalo milk …................................ 33.04.03.02
— hard cheese of sheep's milk … ................................. 33.04.03.03
— hard cheese of goat's milk (and mixtures) … ................... 33.04.03.04
— cheese of milk of other species …............................. 33.04.09
— long-maturing cheese … ....................................... 33.04.04
— processed cheese …........................................... 33.04.05
(v)Dairy spreads ….................................................... 33.04.06.00
(b)Products containing raw milk (for human consumption)
(i) Cream, butter, aromatized, jellied, frozen or fermented milk (CN
codes0401, 0402, 0403 and 0405)
— cream …...................................................... 33.02.02.00
— butter …...................................................... 33.03.04.02
— yoghurt ….................................................... 33.03.01.02— other fermented milk …....................................... 33.03.09.02
— flavoured milk …............................................. 33.03.05.02
— acidified milk, junket or milk desserts …...................... 33.03.10.02
— icesand dairy ice-creams… ................................... 33.03.11.02
(ii) Other liquid products(CN codes0403 and 0404)
— whey … ....................................................... 33.03.03.02
— buttermilk … .................................................. 33.03.14.02
(iii) Cheese (CN code 0406)
— fresh cheese of cow's milk …................................. 33.04.11.01
— fresh cheese of buffalo milk …................................ 33.04.11.02
— fresh cheese of sheep's milk …................................ 33.04.11.03
— fresh cheese of goat's milk (and mixtures) ….................. 33.04.11.04
— soft cheese of cow's milk … ................................... 33.04.12.01
— soft (or pasta filata) cheese of buffalo milk …................. 33.04.12.02
— soft cheese of sheep's milk …................................. 33.04.12.03
— soft cheese of goat's milk (and mixtures) …................... 33.04.12.04— hard cheese of cow's milk ….................................. 33.04.13.01
— hard cheese of buffalo milk …................................ 33.04.13.02
— hard cheese of sheep's milk … ................................. 33.04.13.03
— hard cheese of goat's milk (and mixtures) … ................... 33.04.13.04
— cheese of milk of other species …............................. 33.04.19
— long-maturing cheeses …...................................... 33.04.141993D0070 — EN — 12.04.1994 — 001.001 — 15
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(iv)Dairy spreads …................................................... 33.04.16
(c)Other milk products (for human consumption)
— ricotta … ............................................................ 33.09.01
— milk flakes…....................................................... 33.09.02— other milk products… ............................................... 33.09.99
(d)Products containing milk not for human consumption (Council Directive 92/118/EEC)
(i) Liquids(CN codes0403 and 0404)
— liquid whey …................................................ 33.10.01.01
— liquid buttermilk …........................................... 33.10.01.02— other liquid products…....................................... 33.10.01.99
(ii) powdered (CN codes0402, 0403 and 0404 — 1702 — 3502 and 3504)
— milk powder or powdered milk …............................. 33.10.02.01
— milk-based powdered compounds …........................... 33.10.02.02— powdered whey and derivatives… ............................. 33.10.02.03
— powdered buttermilk and derivatives… ........................ 33.10.02.04— csein, caseinates and other protein fractions … ................. 33.10.02.05
— other powdered milk products….............................. 33.10.02.99
CHAPTER V
FISHERY PRODUCTS FOR HUMAN CONSUMPTION
1.Breakdownoffisheryproducts
A. Fish, livers and roe
B. CrustaceansC. Molluscs
D. Other aquatic invertebrates
E. Other fishery products
2.Codesforfisheryproducts
A.Fish, livers and roe
(a) Live fish for immediate human consumption
(CN codes0301 91 00 to 0301 91 99)
— sensitive fish species (
1) …...................................... 32.01.11
— non-sensitive fish species (1) ….................................. 32.01.12
(b) Whole or gutted fish, heads off or on, fresh, chilled or frozen (CN codes
0302 11 00 to 0302 69 97 and 0303 10 00 to 0303 79 97)
— chilled …....................................................... 32.01.21
— frozen … ........................................................ 32.01.31
(c) Fillets, slices or pulp of fresh, chilled or frozen fish
(CN code 0304 10 11 to 0304 90 97)
— chilled …....................................................... 32.01.22
— frozen … ........................................................ 32.01.32
(d) Raw filletsof fis h, breaded or in s auce, and frozen
(CN codes1604 12 10 and 1604 19 91) … ........................... 32.01.35
(e) Fish and fillets of dried fish, whether or not salted
(CN codes0305 51 to 0305 59 90) …............................... 32.01.40
(f) Fish and fillets thereof not dried, salted or in brine
(CN codes0305 30 and 0305 61 00 to 0305 69 90) …............... 32.01.50
(g) Smoked fish and fillets thereof
(CN code 0305 41 00 to 0305 49 90) …............................. 32.01.601993D0070 — EN — 12.04.1994 — 001.001 — 16
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(h) Canned fish (FO ≥3,00)
(CN code 1604 11 00 to 1604 20 90) …............................. 32.01.80
(i) Fish, livers and roe
— fresh or chilled (CN code 0302 70 00) …........................ 32.02.21
— frozen (CN code 0303 80 00) …................................. 32.02.31
— dried, whether or not smoked (CN code 0305 20 00) ….......... 32.02.40— salted or in brine, whether or not smoked (CN code 0305 20 00) … 32.02.50— caviare (in airtight containers) (CN code 1604 30 10) …......... 32.02.95— caviare substitutes (in airtight containers) (CN code 1604 30 90) … 32.02.96— other preserved or semi-preserved fish livers and roe …......... 32.02.97
B.Crustaceans (CN codes0306 and 1605)
(a) Live crustaceans for immediate human consumption
— sensitive crustacean species (
1) … ................................ 32.10.11
— non-sensitive crustacean species (1) …........................... 32.10.12
(b) Raw crustaceans, whole or in pieces
— chilled …....................................................... 32.10.21
— frozen … ........................................................ 32.10.31
(c) Cooked crustaceans, in shell
— chilled …....................................................... 32.10.23
— frozen … ........................................................ 32.10.33
(d) Cooked crustaceans, not in shell
— chilled …....................................................... 32.10.24
— frozen … ........................................................ 32.10.34
(e)Canned crustaceans ….............................................. 32.10.80
C.Molluscs (CN codes0307 and 1605)
(a) Live molluscs for immediate human consumption
— sensitive species of molluscs (1)…............................... 32.20.11
— non-sensitive species of molluscs (1) ….......................... 32.20.12
(b) Raw molluscs, whole
— chilled …....................................................... 32.20.21
— frozen … ........................................................ 32.20.31
(c) Raw molluscs, not in shell
— chilled …....................................................... 32.20.22
— frozen … ........................................................ 32.20.32
(d) Cooked molluscs, whole
— chilled …....................................................... 32.20.23
— frozen … ........................................................ 32.20.33
(e) Cooked molluscs, not in shell
— chilled …....................................................... 32.20.24
— frozen … ........................................................ 32.20.34
(f)Driedmolluscs, whether or not smoked ….......................... 32.20.40
(g)Salted or marinated molluscs, whether or not smoked …............ 32.20.50
(h)Canned molluscs …................................................ 32.20.801993D0070 — EN — 12.04.1994 — 001.001 — 17
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D.Other aquatic invertebrates (CN codes0307 99 90 and 1605)
(a) Other liveaquatic invertebrates for immediate human consumption … 32.30.11
(b) Other raw aquatic invertebrates, whole or in pieces
— chilled …....................................................... 32.30.21
— frozen … ........................................................ 32.30.31
(c) Other driedaquatic invertebrates, whether or not smoked …......... 32.30.40
(d) Other aquatic invertebrates, salted or pickled, whether or not
smoked … .......................................................... 32.30.50
(e) Other canned aquatic invertebrates(FO ≥3)
(CN code 1605 90 90) …........................................... 32.30.80
E.Other fishery products
(a) Flours , mealsand pelletsfit for human cons umption
— of fish (CN code: 0305 10 00) …................................ 32.01.70
— of crustaceans (CN code 0306 19-0306 29) … .................... 32.10.70
— of molluscs and other aquatic invertebrates (CN code 0307 60 00)
… ............................................................... 32.40.70
(b) Fish protein in gel form (Surimi) (CN code 1604 20 05)
— chilled …....................................................... 32.01.92
— frozen … ........................................................ 32.01.93
(c) Cooked or precooked culinary preparations(CN codes1604 and 1605)
(i) of fish
— chilled ….................................................. 32.01.26
— frozen … ................................................... 32.01.36
(ii) of crustaceans
— chilled ….................................................. 32.10.26— frozen … ................................................... 32.10.36
(iii) of molluscs
— chilled ….................................................. 32.20.26— frozen … ................................................... 32.20.36
(iv) mixed
— chilled ….................................................. 32.40.26
— frozen … ................................................... 32.40.36
(d) Extractsand juices(CN code 1603 00)
— of fish …....................................................... 32.01.94
— of crustaceans …................................................ 32.10.94— of molluscs ….................................................. 32.20.94— of other aquatic invertebrates…................................. 32.30.94
(1) As regards the diseases set out in lists I and II of Annex A of Council Directive 91/
67/EEC.
3.Codes for species of fish, crostaceans, molluscs and other aquatic inver-
tebrates.
A. Fish
Trout(Salmo gairdneri) … ......................................................... 01
Salmon(Salmo salar) … ........................................................... 02
Other salmonids …................................................................ 03
Carp(Cyprinus carpio) …......................................................... 04
Pike(Esox lucius) ….............................................................. 05
Other fresh water fish … ........................................................... 09Halibut(Reinhardtius spp. —Hippoglossus spp.) … ................................ 10
Plaice carrelets (Pleuronectes platessa) … .......................................... 11
Sole(Soleaspp.) … ................................................................ 121993D0070 — EN — 12.04.1994 — 001.001 — 18
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Other flat fish ….................................................................. 19
White tuna or albacore (Thunnus alalunga) …...................................... 20
Yellow-finned tuna (Thunnus albacares) …........................................ 21
Skipjack or striped-belly tuna (Euthynnus pelamis) ….............................. 22
Other fish of the genus Thunnus andEuthynnus … ................................. 29
Herring(Clypea spp.) …........................................................... 30
Cod(Gadus spp.) …............................................................... 31
Sardine, sardinellas, sprats (Sardina spp. —Sardinella spp. —Sprattus) …......... 32
Haddock (Melanogrammus aeglefinus) ….......................................... 33
Saithe(Pollachius virens) … ....................................................... 34
Mackerel (Scomber spp.) … ........................................................ 35
Shark (all species) ….............................................................. 36Ray(Rajaspp.) … ................................................................. 37
Sturgeon (Acipenser spp.) …....................................................... 40
Eel(Anguilla spp.) … .............................................................. 41
Atlantic catfish (Anarhichas lupus) … .............................................. 42
Seabass(Dicentrarchus spp.) … .................................................... 43
Whiting(Merlangus merlangus) … ................................................. 44
Blue whiting (Gadus poutassou) …................................................ 45
Ling(Molva spp.) … ............................................................... 46
Alaska pollack and green pollack (Theragra chalcogramma — Pollachius) …....... 47
Marlin(Makaira spp.) ….......................................................... 48
Portuguese dogfish (Centroscymnus coelolepis) … .................................. 50
Anchovy (Engraulis spp.) …....................................................... 51
Sea-bream (Dentex dentex — Pagellus spp.) … ..................................... 52
Hake(Merluccius spp.) …......................................................... 53
Pomfret(Brama spp.) …........................................................... 54
Anglerfish (Lophius spp.) …....................................................... 55
Fish of the species ‘Orcynopsis unicolor’ …........................................ 56
Norway haddock or redfish (Sebastes spp.) …...................................... 57
Fish of the species ‘Boreogadus Saida’ ….......................................... 58
Scabbardfish (Lepidopus caudatus — Aphanopus carbo) … ......................... 60
Swordfish (Xiphias gladius) … ..................................................... 61
Horse mackerel (Caranx trachurus — Trachurus) …............................... 62
Poisonous fish (Directive 91/493/EEC, Article 5) … ................................ 63Other fish … ....................................................................... 69
B. Crustaceans
Crayfish …........................................................................ 70
American/European lobster … ...................................................... 71
Edible crabs….................................................................... 72Other crabs…..................................................................... 73Freshwater crayfish …............................................................. 74Norway lobster …................................................................. 75Shrimps…........................................................................ 76
Other crustaceans …............................................................... 79
C. Molluscs
Oysters of the genus Ostrea …..................................................... 80
Other oysters …................................................................... 81Scallopsor variegated s callops….................................................. 82Otherpectinidae … ................................................................ 83
Mussels … ......................................................................... 84
Cuttlefish …....................................................................... 85Squid …........................................................................... 86
Octopus…........................................................................ 87
Marine gastropods ….............................................................. 88Other molluscs … .................................................................. 89
D. Other aquatic invertebrates
Sea urchins…..................................................................... 901993D0070 — EN — 12.04.1994 — 001.001 — 19
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Other echynoderms…............................................................. 91
Tunicates…....................................................................... 92Other aquatic invertebrates…...................................................... 99
CHAPTER VI
EGGS FOR CONSUMPTION — EGG PRODUCTS — PRODUCTS
PRODUCED BY BEES
1.Breakdown of eggs for consumption — egg products — products
producedbybees
(a) Eggsfor cons umption
(b) Heat-treated egg products
(c) Not heat-treated egg products
(d) Productsproduced by bees
2.Codesforeggsforconsumption,eggproductsandproductsproducedby
bees
(a)Eggs for consumption (CN code 0407)
— of chickens… ....................................................... 34.01.01
— of other species ….................................................. 34.01.09
(b)Heat-treated egg products (CN code 0408)
— in liquid form ….................................................... 34.02.01
— dried …............................................................. 34.02.02— coagulated …....................................................... 34.02.03— crystallized … ....................................................... 34.02.04
(c)Not heat-treated egg products …........................................ 34.03.01
(d)Products produced by bees (CN codes0409 and 0410)
(i) For human consumption
— honey …...................................................... 39.01.01.01
— wax …........................................................ 39.01.02.01— royal jelly … .................................................. 39.01.03.01
— pollen … ...................................................... 39.01.04.01
— honey products…............................................. 39.01.05.01— other …....................................................... 39.01.99.01
(ii) For use exclusively in bee-keeping
— honey …...................................................... 39.01.01.02
— wax …........................................................ 39.01.02.02
— royal jelly … .................................................. 39.01.03.02
— pollen … ...................................................... 39.01.04.02— honey products…............................................. 39.01.05.02— propolis….................................................... 39.01.06.02— other …....................................................... 39.01.99.02
(iii) For industrial use
— honey …...................................................... 39.01.01.03
— wax (and also CN code 1521) ….............................. 39.01.02.03— royal jelly … .................................................. 39.01.03.03— pollen … ...................................................... 39.01.04.03— honey products…............................................. 39.01.05.03— propolis….................................................... 39.01.06.03— other …....................................................... 39.01.99.03
CHAPTER VII
SNAILS AND FROGS' LEGS
(a)Snails(CN code 0307 60)
— live …................................................................. 39.22.01.011993D0070 — EN — 12.04.1994 — 001.001 — 20
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— chilled or frozen ….................................................... 39.22.01.02
— preserved (heat treatment FO ≥3,00) …............................... 39.22.01.03
(b)Other land gastropods (CN code 0307 99)
— live …................................................................. 39.22.99.01
— chilled or frozen ….................................................... 39.22.99.02— preserved (head treatment FO ≥3,00) ….............................. 39.22.99.03
(c)Frogs' legs (CN code 0208 20)
— chilled or frozen ….................................................... 39.21.02
— preserved (heat treatment FO ≥3,00) …............................... 39.21.03
CHAPTER VIII
HIDES OR SKINS OF HOOFED ANIMALS, WOOL, HAIR, BRIS-
TLES, FEATHERS, DOWN OR PARTS OF FEATHERS, GAME
TROPHIES
1.Breakdown of hides or skins of hoofed animals, wool, hairs, bristles,
feathers,downorpartsoffeathers,gametrophies
(a) Raw hidesor s kins(Directive 64/433/EEC — Directive 72/462/EEC)
(b) Treated hidesor s kins(Directive 92/118/EEC)
(c) Wool, hair, horsehair and bristles
(d) Feathers, down or parts of feathers
(e) Hunting trophies
2.Codes for hides or skins of hoofed animals, wool, hair, bristle, feathers,
downorpartsoffeathers,gametrophies
(a)Raw hides or skins (Directive 64/433/EEC — Directive 72/462/EEC) (CN codes
4101, 4102 and 4103)
— raw hidesof bovine animals… ...................................... 43.01.01
— raw sheep skins ….................................................. 43.01.02
— raw goat skins … .................................................... 43.01.03
— raw pig skins … ..................................................... 43.01.04
— raw hidesof s olipeds… ............................................. 43.01.05— raw hidesof other ungulates… ...................................... 43.01.09
(b)Treated hides or skins (Directive 92/118/EEC) (CN codes4101, 4102 and 4103)
— hidesof bovine animals….......................................... 43.02.01
— sheepskins …....................................................... 43.02.02— goatskins … ......................................................... 43.02.03— pigskins ….......................................................... 43.02.04— hidesof s olipeds…................................................. 43.02.05— hidesof othersungulates…......................................... 43.02.09
(c)Wool, hair, horsehair, bristles (CN codes0502, 0503 and 5101 to 5105)
(i) raw and dry
— sheeps's wool ….............................................. 44.01.01
— hair of bovine animals… ...................................... 44.01.02
— badger hair … ................................................. 44.01.03— horsehair …................................................... 44.01.04— pig bristles …................................................. 44.01.05— bristles of wild boars …....................................... 44.01.06— hair of rodentsand other animals…........................... 44.01.09
(ii) coloured, heated, boiled or treated
— sheeps' wool …............................................... 44.02.01
— hair of bovine animals… ...................................... 44.02.02
— badger hair … ................................................. 44.02.03— horsehair …................................................... 44.02.04— pig bristles …................................................. 44.02.05— bristles of wild boars …....................................... 44.02.06— hair of rodentsand other animals…........................... 44.02.091993D0070 — EN — 12.04.1994 — 001.001 — 21
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(d)feathers, down or parts of feathers (CN code 0505)
(i) raw and dry …...................................................... 45.01
(ii) coloured, heated, boiled or treated …............................... 45.02
(e)game trophies
— untreated …......................................................... 46.01
— treated …........................................................... 46.02
CHAPTER IX
BONES, HORNS, HOOVES AND THEIR BY-PRODUCTS (GELA-
TINS) OTHER THAN MEALS
1.Breakdwonofbones,horns,hoovesandtheirby-products
(a) Bones/horns/hooves for human or animal consumption
(b) Products containing bones/horns/hooves for human or animal consump-
tion
(c) Bones/horns/hooves and their by-products for industrial use
2.Codesforbones,horns,hoovesandtheirby-products
(a)Bones, horns, hooves and other epidermal growths for human or animal consump-
tion(CN codes0506 and 0507)
— of bovine animals…................................................ 48.01.01
— of sheep and goats …............................................... 48.01.02— of pigs…........................................................... 48.01.03— of other species ….................................................. 48.01.09
(b)Products containing bones/horn/hooves and other epidermal growths for human or
animal consumption (CN codes1602)
— gelatins for use in the food industry ….............................. 48.01.11
— other products… .................................................... 48.01.19
(c)Bones/horns/hooves or their by-products for industrial use (CN code 3504)
— industrial gelatins …................................................ 48.01.21
— other products… .................................................... 48.01.29
CHAPTER X
BLOOD, BLOOD PRODUCTS, AMNIOTIC FLUID FOR USE IN
THE PHARMACEUTICAL INDUSTRY OR FOR TECHNICAL USEOTHER THAN IN ANIMAL FEEDINGSTUFFS — PATHOGENIC
AGENTS
1.Breakdownofbloodandbloodproductsofanimalorigin
(a) Blood and blood productsof equine animals
(b) Blood and blood productsof s peciesother than equine animals
(c) Pathogenic agents
2.Codesforbloodandbloodproductsofanimalorigin
(a)Blood and blood products of equine animals
(i) For use in the pharmaceutical industry (CN code 3002)
— whole fresh blood ….......................................... 49.01.01.01
— serum …...................................................... 49.01.01.02— globular purée … .............................................. 49.01.01.03
— amniotic fluid ….............................................. 49.01.01.04— other products… .............................................. 49.01.01.99
(ii) For technical use in other industries (CN code 511)
— whole fresh blood ….......................................... 49.01.02.01
— serum …...................................................... 49.01.02.02— globular purée … .............................................. 49.01.02.03
— amniotic fluid ….............................................. 49.01.02.041993D0070 — EN — 12.04.1994 — 001.001 — 22
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— other products… .............................................. 49.01.02.99
(b)Blood and blood products of species other than equine animals
(i) For use in the pharmaceutical industry (CN code 3002)
— whole fresh blood ….......................................... 49.01.03.01
— serum …...................................................... 49.01.03.02— globular purée … .............................................. 49.01.03.03
— amniotic fluid ….............................................. 49.01.03.04— other products… .............................................. 49.01.03.99
(ii) For technical use in other industries (CN code 511)
— whole fresh blood ….......................................... 49.01.04.01
— serum …...................................................... 49.01.04.02— globular purée … .............................................. 49.01.04.03
— amniotic fluid ….............................................. 49.01.04.04— other products… .............................................. 49.01.04.99
(c) Pathogenic agents… .................................................... 49.02.
CHAPTER XI
OTHER ANIMAL WASTE: HIGH-RISK UNTREATED MATERIAL
— LOW-RISK RAW MATERIALS FOR THE PHARMACEUTICALINDUSTRY, OR TECHNICAL USE OR FOR USE IN FEEDING-
STUFFS
1.Breakdownofotherlivestockwaste
(a) High-risk untreated material
(b) Low-risk raw materials for the manufacture of pharmaceutical products
(other than blood, blood productsor amniotic fluid)
(c) Raw materialsfor technical us e (other than blood, blood productsor
amniotic fluid)
(d) Low-risk raw materials for use in the manufacture of petfoods
2.Codesforotheranimalwaste
(a)High-risk untreated material (CN code 0511)
— corpses of dead or still-born animals' foetuses, placentas ….......... 48.02.10.01
— corpses of animals that died during transport … ...................... 48.02.10.02
— other animal corpses …............................................. 48.02.10.99— animals slaughtered as part of disease prevention measures …....... 48.02.20.01
— waste of animals presenting signs of transmissible diseases when
slaughtered 48.02.20.02
— parts of slaughtered animals not usually submitted for inspection
(except: skins, horns, hooves, wool, feathers, blood) ….............. 48.02.30.01
— bad meat, fish, food products of animal origin ….................... 48.02.30.02— meat and fish products which are imported from third countries and
do not conform to Community legislation … ......................... 48.02.30.03
— animal waste and products containing residues … .................... 48.02.30.04
— fish presenting signs of transmissible diseases … ..................... 48.02.30.05
(b)Low-risk raw materials for use in the manufacture of pharmaceutical products, other
than blood, blood products and amniotic fluid (CN code 3001)
— fresh fish offals ….................................................. 50.01.06.01
— heartsof bovine animals… .......................................... 50.01.01.02
— heartsof s olipeds… ................................................. 50.01.02.02
— other hearts…...................................................... 50.01.99.02— intestines of bovine animals …...................................... 50.01.01.03— intestines of solipeds …............................................. 50.01.02.03
— intestines of sheep and goats …..................................... 50.01.03.03
— intestines of pigs …................................................. 50.01.04.03— other intestines …................................................... 50.01.99.03— pancreasof bovine animals…....................................... 50.01.01.04— pancreasof s heep/goats… ........................................... 50.01.03.04
— pancreasof pigs… .................................................. 50.01.04.041993D0070 — EN — 12.04.1994 — 001.001 — 23
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— spleen of bovine animals …......................................... 50.01.01.05
— spleen of solipeds …................................................ 50.01.02.05— spleen of sheep/goats … ............................................. 50.01.03.05— spleen of pigs ….................................................... 50.01.04.05— adrenal glandsof bovine animals…................................. 50.01.01.06— adrenal glandsof pigs…............................................ 50.01.04.06— tonsils of bovine animals …......................................... 50.01.01.07
— tonsils of sheep and goats …........................................ 50.01.03.07
— tonsils of pigs ….................................................... 50.01.04.07— genitalsof bovine animals… ........................................ 50.01.01.08— genitalsof s heep/goats…........................................... 50.01.03.08— genitalsof pigs… ................................................... 50.01.04.08
— thyroid of bovine animals…........................................ 50.01.01.09— brains/pituitary gland of pigs …..................................... 50.01.04.10— synovial fluid ….................................................... 50.01.10.11— bovine bile …....................................................... 50.01.01.12— intestinal mucous membranes or intestinal juices … .................. 50.01.10.13
— other lymphoid tissue:
— of bovine animals….......................................... 50.01.01.14— of sheep and goats …......................................... 50.01.03.14— of pigs…..................................................... 50.01.04.14
— other …............................................................. 50.01.10.99
(c)Low-risk raw materials for the manufacture of technical products, with the exception
of blood, blood products and amniotic fluid (CN code 0410)
— of bovine origin ….................................................. 50.02.01
— from solipeds ….................................................... 50.02.02
— of ovine/caprine origin …........................................... 50.02.03
— of porcine origin …................................................. 50.02.04— from poultry …..................................................... 50.02.05— from fish … ......................................................... 50.02.06— other …............................................................. 50.02.99
(d)Low-risk raw materials used in the manufacture of pet foods (CN code 0410)
(i) Animal waste resulting from fresh meat production
— of bovine animals….......................................... 50.03.01
— of solipeds …................................................. 50.03.02— of sheep/goats … .............................................. 50.03.03
— of pigs…..................................................... 50.03.04
— of poultry ….................................................. 50.03.06— others…...................................................... 50.03.99
(ii) Of aquatic origin
— fish caught for flour/meal production …....................... 50.03.06.15
— fresh fish waste and offal … ................................... 50.03.06.01
CHAPTER XII
PETFOODS — PROCESSED ANIMAL PROTEIN FOR USE IN
FEEDINGSTUFFS (MEALS AND GREAVES)
(a)Petfoods (CN code 2309)
— frozen, not heat treated ….............................................. 47.01.02.01
— canned (heat treatment Fo≥3,00) ….................................. 47.01.02.02
— partly wet …........................................................... 47.01.02.03— dried …................................................................ 47.01.02.04— from processed skins …................................................ 47.01.02.05
(b)Processed animal protein for use in feedingstuffs (CN code 2301)
— meat meal … ........................................................... 47.01.01.01
— fish meal … ............................................................ 47.01.01.02— blood meal ….......................................................... 47.01.01.03— bonemeal …........................................................... 47.01.01.041993D0070 — EN — 12.04.1994 — 001.001 — 24
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— horn meal …........................................................... 47.01.01.05
— hoof meal …........................................................... 47.01.01.06— feather meal … ......................................................... 47.01.01.07
— dried greaves… ........................................................ 47.01.01.08— mixturesof thes e and other meals…................................... 47.01.01.99
CHAPTER XIII
LIQUID MANURE FOR USE AS FERTILIZER
(a)Processed products containing liquid manure (CN code 3101) … ........... 48.15.01
(b)Unprocessed liquid manure (CN code: 3101)
— from poultry …........................................................ 48.15.02.01
— from equidae …........................................................ 48.15.02.02
— from other species … ................................................... 48.15.02.09
CHAPTER XIV
SMALL CONSIGNMENTS OF PRODUCTS FOR PRIVATE INDIVI-
DUALS — PRODUCTS IN THE POSSESSION OF THE
TRAVELLING PUBLIC — COMMERCIAL SAMPLES
(a)Small consignments of products for private individuals … ............................. 51
(b)Products in the possession of the travelling public …................................. 52
(c)Commercial samples … ............................................................... 53
CHAPTER XV
FRESH MEAT FOR EXHIBITION PURPOSES, SPECIFIC STUDY
OR ANALYSIS
(a)Fresh meat for exhibition purposes …................................................. 54
(b)Fresh meat for specific study or analysis …........................................... 55
CHAPTER XVI
FRESH MEAT AND MEAT PRODUCTS SUPPLIED EXCLU-
SIVELY TO INTERNATIONAL ORGANIZATIONS
(a)Fresh meat … ........................................................................ 61
(b)Meat products … ..................................................................... 711993D0070 — EN — 12.04.1994 — 001.001 — 25