WRITTEN QUESTION E-1821/03 by Christopher Huhne (ELDR) to the Commission. Sausage meat.
Date: 2003-06-02
Institutions: European Parliament, Provisional data
Subjects: consumer information, fats, labelling, meat product

8.4.2004

EN

Official Journal of the European Union

C 88 E/375

(2004/C 88 E/0380)

WRITTEN QUESTION P-1806/03

by Konstantinos Hatzidakis (PPE-DE) to the Commission

(23 May 2003)

Subject: Settlement of payments to EU Member States under the second CSF.

Given that procedures have commenced for settlement of payments under the second CSF, can the
Commission provide the following information:

(cid:1) what amounts were finally requested by each Member State?

(cid:1) what appropriations were not taken up by each of the Member States?

(cid:1) what percentage of total earmarked appropriations were represented by the amounts not taken up by

Member States in each case?

Answer given by Mr Barnier on behalf of the Commission

(23 June 2003)

The Commission asks the Honourable Member to refer to its reply to Oral Question No H-0310/03 by
Mr Mastorakis during Question Time at Parliament’s June 2003 part-session (1).

(1) Written reply given on 3.6.2003.

(2004/C 88 E/0381)

WRITTEN QUESTION E-1821/03

by Christopher Huhne (ELDR) to the Commission

(2 June 2003)

Subject: Sausage meat

Is the Commission satisfied that the labelling of the ingredients of sausages makes clear to consumers what
they are eating, particularly as regards fat content? What measures have been taken now that the food
industry has developed new products to ensure that fats remain solid when cooked to make clear to
consumers that the fat content of economy sausages has increased?

Answer given by Mr Byrne on behalf of the Commission

(10 July 2003)

The labelling of sausages intended to be delivered as such to the ultimate consumer is subject to the rules
laid down by Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 (1),
as amended in particular by Commission Directive 2001/101/EC of 26 November 2001 (2) and
Commission Directive 2002/86/EC of 6 November 2002 (3).

Directive 2000/13/EC (Article 7.2) provides that the quantity of the ingredient which characterises the
foodstuff must be stated. In the case of sausages, therefore, it is the quantity of meat which must be stated.

Although there is no obligation to indicate the quantity of fat present in the meat or present in the end
product, there is a maximum limit of fat that meat may contain, for example 30 % fat in pigmeat and 25 %
fat in beef and veal (Annex to Directive 2001/101/EC).

C 88 E/376

Official Journal of the European Union

EN

8.4.2004

Moreover, if these maximum fat limits are exceeded, the meat content must be adjusted downwards and
the presence of fat must be indicated in the list ingredients.

Pursuant to Directive 2002/86/EC, the labelling of the products concerned must be in conformity with the
rules indicated above with effect from 1 July 2003.

(1) Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of
the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs, OJ L 109,
6.5.2000.

(2) Commission Directive 2001/101/EC of 26 November 2001 amending Directive 2000/13/EC of the European

Parliament and of the Council, OJ L 310, 28.11.2001.

(3) Commission Directive 2002/86/EC of 6 November 2002 amending Directive 2001/101/EC as regards the date from
which trade in products not in conformity with Directive 2000/13/EC of the European Parliament and of the
Council is prohibited, OJ L 305, 7.11.2002.

(2004/C 88 E/0382)

WRITTEN QUESTION P-1931/03

by Horst Schnellhardt (PPE-DE) to the Commission

(5 June 2003)

Subject: Introduction of European food standards legislation in the accession countries

According to press reports, serious problems have emerged with regard to the introduction of European
food standards legislation in undertakings in the accession countries.

Can the Commission answer the following:

1. How much weight should be given to those reports?

2. How many undertakings (expressed as a percentage of all undertakings)

in Poland and Hungary

applied for transitional periods?

3. What measures has the European Commission taken to ensure that undertakings in the food industry
cease production as from 1 May 2004 in the event of a failure to transpose hygiene legislation?

Answer given by Mr Verheugen on behalf of the Commission

(30 June 2003)

The Commission is closely monitoring the food safety issues in the acceding Member States. By the day of
accession, all new Member States will have to apply the high level of European standards, as defined by the
‘acquis communautaire’.

In general terms, important progress has already been achieved in the Candidate Countries with regard to
food safety. There is no doubt that the accession to the Union will significantly improve the food safety
standards in these countries.

Through regular missions undertaken by the Commission’s Food and Veterinary Office, peer reviews and
other missions, complemented by various other monitoring tools such as Monitoring Tables and Tables of
Correspondance, the Commission follows closely the developments in the acceding Member States. Any
problem so far identified was communicated to the respective countries. Should any shortcoming arise in
the field of food safety by the day of accession, appropriate measures, which may include safeguard
measures, will be taken to protect consumers in the Union.

As regards agro-food establishments in Poland and Hungary, a limited number of transitional periods were
granted in the conclusion of the accession negotiations in December 2002. Such transitional periods were
granted to 370 meat establishments in Poland (including cold stores and fish processing plants). These