COMMISSION RECOMMENDATION of 17 April 1996 concerning a coordinated programme for the official control of foodstuffs for 1996 (96/290/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community, and in particular the second indent of Article 155 thereof,

Having regard to Council Directive 89/397/EEC of 14 June 1989 on the official control of foodstuffs (1), and in particular Article 14 (3) thereof,

After consultation with the Standing Committee for Foodstuffs,

Whereas it is necessary, with a view to the sound operation of the internal market, to arrange for coordinated food inspection programmes at Community level;

Whereas such programmes place emphasis on compliance with Community legislation, the protection of public health, consumer interests and fair trade practices;

Whereas simultaneous implementation of national programmes and coordinated programmes can provide information and experience on which to base future control activities,

HEREBY RECOMMENDS THAT DURING 1996 MEMBER STATES TAKE SAMPLES AND/OR CARRY OUT INSPECTIONS OF THE FOLLOWING, UNDERTAKING LABORATORY ANALYSIS WHERE INDICATED:

1. Microbiological assessment of dried and fermented ready-to-eat meat and meat products.

2. Migration of plasticizers into foods.

3. Temperature of chilled foods on display for sale.

4. Benzo(a)pyrene in smoked pork products.

Article 14 (3) of Directive 89/397/EEC on the official control of foodstuffs provides for the Commission to transmit to the Member States a recommendation concerning a coordinated programme of inspections. The coordinated programme has been in operation since 1993. The 1996 programme has been developed following discussions with Member States, and takes into account the experience gained from previous years' programmes particularly on the precision needed to enhance the comparability of results from the participating national control authorities.

Suggestions are made for the methods of sampling and analysis. Although, sampling rates have not been set Member States are recommended to ensure that the number of samples taken is sufficient to provide an overview of the subject under consideration in each Member State.

Member States are recommended to provide the information as requested following the format of the record sheets provided in the Annexes to help enhance the comparability of results.

1. Microbiological assessment of dried and fermented ready-to-eat meats and meat products

Dried and fermented ready-to-eat meats and meat products sampled at the retail point of sale to the consumer are the subject of this element of the programme. The samples are to be subjected to microbiological examination for the presence of Salmonellae, E. coli 0157:H7 and enumeration of Staphylococcus aurens. The products pH water activity (Aw) are to be noted. The results are to be recorded in three categories: dry and semi-dry sausage, undried sausage and raw (country-style) hams.

2. Migration of plasticizers

Plasticizers (e.g. phospharic esters, phtalic esters, stearic and adipic esters) are used to enhance the suppleness of plastic materials including those in contact with foods. These substances are known to contribute at a high level to the overall migration of substances from the plasticized plastics into foods/food simulants. The objective of this element of the programme is to assess the compliance of plasticized materials used in contact with food with the limits established in Directive 90/128/EEC (2).

3. Temperature control of chilled foods at the point of sale to the final consumer

Council Directive 93/43/EEC (3) on the hygiene of foodstuffs requires foods which are likely to support the growth of pathogenic micro-organisms or the formation of toxins to be kept at temperatures which would not result in a risk to health.

This element of the programme is aimed at determining the temperature of the following four categories of foods at the point of sale to the consumer using accurate temperature monitoring equipment:

I. chilled cooked foods to be eaten without further reheating,

II. chilled cooked foods requiring reheating only (not a full cooking process) prior to consumption,

III. raw prepared foods to be eaten after a full heat process,

IV. raw prepared foods to be eaten raw.

Temperatures are to be measured where possible by non-destructive methods.

4. Benzo(a)pyrene in smoked pork products

Council Directive 88/388/EEC (4) on flavourings for use in foodstuffs limits the levels of the smoked aroma substance 3,4 benzo-pyrene to 0,03 ìg/kg in foodstuffs. This element of the control programme is to assess the levels of benzo(a)pyrene in smoked pork products.

Done at Brussels, 17 April 1996.

For the Commission

Martin BANGEMANN

Member of the Commission

(1) OJ No L 186, 30. 6. 1989, p. 23.

(2) OJ No L 75, 21. 3. 1990, p. 19.

(3) OJ No L 175, 19. 7. 1993, p. 1.

(4) OJ No L 184, 15. 7. 1988, p. 61.

ANNEX

1. MICROBIOLOGICAL ASSESSMENT OF DRIED AND FERMENTED READY-TO-EAT MEATS AND MEAT PRODUCTS

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2. MIGRATION OF PLASTICIZERS

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3. TEMPERATURE CONTROL OF CHILLED FOODS AT THE POINT OF SALE TO THE FINAL CONSUMER

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4. BENZO(A)PYRENE IN SMOKED PORK PRODUCTS

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