(3)

Annex III is amended as follows: (a) Part A is amended as follows: (i) in the table ‘Sorbates, benzoates and p-hydroxybenzoates’, the rows for ‘E 216 Propyl p-hydroxybenzoate’ and ‘E 217 Sodium propyl p‐hydroxybenzoate’ are deleted; (ii) the table for foodstuffs is amended as follows: — the following rows are deleted: ‘Shrimps, cooked 2 000 Crayfish tails, cooked, and pre‐packed marinated cooked molluscs 2 000 Liquid dietary food supplements 2 000’; — the following rows are added: ‘Crustaceans and molluscs, cooked 1 000 2 000 Food supplements as defined in Directive 2002/46/EC (1) supplied in liquid form 2 000 — the words ‘Dietetic food intended for special medical purposes ’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC (2) (b) in Part B the table for foodstuffs is amended as follows: — the row for ‘crustaceans and cephalopods’ is replaced by the following: ‘Crustaceans and cephalopods: — fresh, frozen and deep-frozen 150 (3) — crustaceans, Penaeidae, Solenoceridae, Aristaeidae family: — up to 80 units 150 (3) — between 80 and 120 units 200 (3) — over 120 units 300 (3) Crustaceans and cephalopods — cooked 50 (3) — cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family: — up to 80 units 135 (3) — between 80 and 120 units 180 (3) — over 120 units 270 (3) — the entry ‘Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)’ is replaced by ‘Starches (excluding starches in infant formulae, follow-on formulae and processed cereal‐based foods and baby foods)’; — the following rows are added: ‘Salsicha fresca 450 Table grapes 10 Fresh lychees 10 (measured on edible parts)’; (c) in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following: ‘E No Name Foodstuff Maximum amount that may be added during manufacture (expressed as NaNO2) Maximum residual level (expressed as NaNO2) E 249 Potassium nitrite (4) Meat products 150 mg/kg E 250 Sodium nitrite (4) Sterilised meat products (Fo > 3,00) (5) 100 mg/kg Traditional immersion cured meat products (1): Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products 175 mg/kg Wiltshire ham (1.1); and similar products 100 mg/kg Rohschinken, nassgepökelt (1.6); and similar products 50 mg/kg Cured tongue (1.3) Traditional dry cured meat products (2): Dry cured bacon (2.1); and similar products 175 mg/kg Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); and similar products 100 mg/kg Rohschinken, trockengepökelt (2.5); and similar products 50 mg/kg Other traditionally cured meat products (3): Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikáš (3.5); and similar products 180 mg/kg Rohschinken, trocken-/nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2) 50 mg/kg E 251 E 252 Potassium nitrate (6) Sodium nitrate (6) Non-heat-treated meat products 150 mg/kg Traditional immersion cured meat products (1): Kylmäsavustettu poronliha/ Kallrökt renkött (1.4); 300 mg/kg Wiltshire bacon and Wiltshire ham (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados), Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products 250 mg/kg Bacon, Filet de bacon (1.5); and similar products 250 mg/kg without added E 249 or E 250 Cured tongue (1.3) 10 mg/kg Traditional dry cured meat products (2): Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); 250 mg/kg Presunto, presunto da pá and paio do lombo (2.3); Rohschinken, trockengepökelt (2.5); and similar products Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4) 250 mg/kg without added E 249 or E 250 Other traditionally cured meat products (3): Rohwürste (Salami and Kantwurst) (3.3); 300 mg/kg (without added E 249 or E 250) Rohschinken, trocken-/nassgepökelt (3.1); and similar products 250 mg/kg Salchichón y chorizo tradicionales de larga curación (3.4); Saucissons secs (3.6); and similar products 250 mg/kg (without added E 249 or E 250) Jellied veal and brisket (3.2); 10 mg/kg Hard, semi-hard and semi-soft cheese 150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water Dairy-based cheese analogue Pickled herring and sprat 500 mg/kg 1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking. 1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. 1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. 1.3 Immersion cured for at least 4 days and pre-cooked. 1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. 1.5 Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC. 1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. 2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking. 2.1 Dry curing followed by maturation for at least 4 days. 2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. 2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. 2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months. 2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. 3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking. 3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. 3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. 3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7. 3.4 Maturation period of at least 30 days. 3.5 Dried product cooked to 70 oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. 3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.’; (d) Part D is amended as follows: (i) the Note is replaced by: ‘The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.’; (ii) row E 310 to E 321 and row E 310 to E 320 are replaced by the following: ‘E 310 Propyl gallate Fats and oils for the professional manufacture of heat-treated foodstuffs 200 * (gallates, TBHQ and BHA, individually or in combination) E 311 Octyl gallate Frying oil and frying fat, excluding olive pomace oil 100 * (BHT) E 312 Dodecyl gallate E 319 Tertiary-butyl hydroquinone (TBHQ) Lard; fish oil; beef, poultry and sheep fat both expressed on fat E 320 Butylated hydroxyanisole (BHA) Cake mixes Cereal-based snack foods Milk powder for vending machines 200 (gallates, TBHQ and BHA, individually or in combination) E 321 Butylated hydroxytoluene (BHT) Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Pre-cooked cereals expressed on fat Seasonings and condiments 200 (gallates and BHA, individually or in combination) expressed on fat Dehydrated potatoes 25 (gallates, TBHQ and BHA, individually or in combination) Chewing gum Food supplements as defined in Directive 2002/46/EC 400 (gallates, TBHQ, BHT and BHA, individually or in combination) Essential oils 1 000 (gallates, TBHQ and BHA, individually or in combination) Flavourings other than essential oils 100 * (gallates, individually or in combination) 200 * (TBHQ and BHA, individually or in combination)’; (iii) the following row is added: ‘E 586 4-Hexylresorcinol Fresh, frozen and deep-frozen crustaceans 2 mg/kg as residues in crustacean meat’;