Commission Regulation (EC) No 2074/2005 of  5 December 2005  laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004   (Text with EEA relevance)
Date: 2005-12-05
Institutions: European Commission
Subjects: animal product, calcium, derogation from EU law, fishery product, food inspection, food safety, foodstuff, health certificate, human nutrition, meat product, traceability, veterinary inspection

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COMMISSION REGULATION (EC) No 2074/2005

of 5 December 2005

laying down implementing measures for certain products under Regulation (EC) No 853/2004 of
the European Parliament and of the Council and for the organisation of official controls under
Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC)
No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC)
No 852/2004 of the European Parliament and of the Council and amending Regulations (EC)
No 853/2004 and (EC) No 854/2004

(Text with EEA relevance)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Regulation (EC) No 852/2004 of
the
European Parliament and of the Council of 29 April 2004 on
the hygiene of foodstuffs (1), and in particular Article 13(2)
thereof,

the
Having regard to Regulation (EC) No 853/2004 of
European Parliament and of the Council of 29 April 2004
laying down specific hygiene rules for
food of animal
origin (2), and in particular Articles 9, 10 and 11 thereof,

the
Having regard to Regulation (EC) No 854/2004 of
European Parliament and of the Council of 29 April 2004
laying down specific rules for the organisation of official
controls on products of animal origin intended for human
consumption (3), and in particular Articles 16, 17 and 18
thereof,

Having regard to Regulation (EC) No 882/2004 of
the
European Parliament and of the Council of 29 April 2004 on
official controls performed to ensure the compliance with feed
and food law, animal health and animal welfare rules (4), and
in particular Article 63 thereof,

Whereas:

(1) Regulation (EC) No 853/2004 lays down specific
food of
requirements concerning hygiene rules for
animal origin.
is necessary to lay down certain
implementing measures for meat, live bivalve molluscs,
fishery products, milk, eggs, frogs' legs and snails, and
processed products thereof.

It

(2) Regulation (EC) No 854/2004 lays down specific rules
for the organisation of official controls on products of
animal origin intended for human consumption. It is
necessary to develop certain rules and further specify
other requirements.

(1) OJ L 139, 30.4.2004, p. 1. Corrected by OJ L 226, 25.6.2004,

p. 3.

(2) OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004,

p. 22.

(3) OJ L 139, 30.4.2004, p. 206. Corrected by OJ L 226,

25.6.2004, p. 83.

(4) OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004,

(3) Regulation (EC) No 882/2004 establishes at Community
level a harmonised framework of general rules for the
organisation of official controls. It is necessary to develop
certain rules and further specify other requirements.

(4) Commission Decision 20XX/2005/EC (5) repeals certain
Decisions implementing measures provided for in the
Directives repealed by Directive 2004/41/EC of
the
European Parliament and of the Council of 21 April
2004 repealing certain Directives concerning food
hygiene and health conditions for the production and
placing on the market of certain products of animal
origin intended for human consumption and amending
Council Directives 89/662/EEC and 92/118/EEC and
Council Decision 95/408/EC (6). Certain parts of
the
relevant Decisions should therefore be retained in this
Regulation.

(5) Regulation (EC) No 852/2004 requires the food business
operator to keep and retain records and on request to
make relevant information in these records available to
the competent authority and receiving food business
operator.

(6) Regulation (EC) No 853/2004 also requires the slaugh-
terhouse operator to request, receive, check and act upon
the food chain information for all animals, other than
wild game, sent or intended to be sent to the slaughter-
house. In addition, he should make sure the food chain
information provides all
the details required under
Regulation (EC) No 853/2004.

(7) The food chain information assists the slaughterhouse
operator to organise slaughter operations and assists the
official veterinarian to determine the required inspection
procedures. The food chain information should be

Not yet published in the Official Journal.

(5)
(6) OJ L 157, 30.4.2004, p. 33. Corrected by OJ L 195, 2.6.2004,

p. 1.

p. 12.

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analysed by the official veterinarian and used as an
integral part of the inspection procedures.

(8)

(9)

Existing systems for information flow should be used as
much as possible and adapted to comply with the
requirements for the food chain information laid down
in Regulation (EC) No 854/2004.

to the food business operator of

In order to improve animal management at holding level
and in accordance with Regulation (EC) No 854/2004,
the official veterinarian should record and, if necessary,
the
communicate,
holding of provenance and to any veterinarian attending
the holding of provenance or any competent authority
involved, any disease or condition observed at
the
slaughterhouse in respect of individual animals or the
herd/flock and which may affect public or animal health
or endanger animal welfare.

(10) Regulations (EC) Nos 853/2004 and 854/2004 set out
the requirements governing parasite checks during
handling of fishery products on shore and on board
vessels. It is up to food business operators to carry out
their own checks at all stages in the production of fishery
products in accordance with the rules in Chapter V(D) of
Section VIII of Annex III to Regulation (EC) No 853/
2004 so that fish which are obviously infested with
parasites are not released for human consumption. The
adoption of detailed rules relating to visual inspections
calls for the concepts of visible parasites and visual
inspection to be defined and the type and frequency of
the observations to be determined.

(11) The checks provided for in Regulation (EC) No 853/2004
to prevent fishery products which are unfit for human
consumption from being placed on the market may
comprise certain chemical checks, including checks of
total volatile basic nitrogen (TVB-N). It is necessary to set
levels of TVB-N that are not to be exceeded in the case of
certain species categories and to specify the analysis
methods to be used. The analysis methods that are
scientifically recognised for checking TVB-N should
continue to be used as a matter of routine, but a
reference method should be specified for use where there
is doubt regarding the results or in the event of dispute.

(12) The limits for Paralytic Shellfish Poison (PSP), Amnesic
Shellfish Poison (ASP) and lipophilic toxins are laid down
in Regulation (EC) No 853/2004. Bioassays are the
reference method for detecting certain toxins and
preventing toxic shellfish from being harvested. Max-
imum levels and methods of analysis
should be
harmonised and implemented by the Member States to
protect human health. In addition to biological testing
methods, alternative detection methods, such as chemical
methods and in vitro assays, should be allowed if it is
demonstrated that
the chosen
methods is at least as effective as the biological method
and that their implementation provides an equivalent
level of public health protection. The proposed

the performance of

maximum levels for lipophilic toxins are based on
provisional data and should be reassessed once new
scientific evidence becomes available. A lack of reference
material and the sole use of non-bioassay tests currently
means that the level of public health protection provided
in respect of all toxins specified is not equivalent to that
afforded by biological tests. Provision should be made for
the replacement of biological tests as soon as possible.

(13) Mechanically separated meat

(MSM) produced using
techniques that do not alter the structure of the bones
used in the production of MSM should be treated as
different from MSM produced using techniques that alter
the structure of the bones.

(14) MSM of

the former

type produced under specified
conditions and of a specified composition should be
permitted in meat preparations that are clearly not
intended to be consumed without first undergoing heat
treatment. These conditions are linked in particular to
the calcium content of MSM, which should be specified
in accordance with Article 11(2) of Regulation (EC)
No 853/2004. An adjustment should be made to the
specified maximum calcium content set in this Regula-
tion once detailed information is available on variations
occurring where different types of raw material are used.

(15) Article 31(2)(f) of Regulation (EC) No 882/2004 provides
for Member States
to maintain up-to-date lists of
approved establishments. A common framework should
be laid down for the presentation of relevant information
to other Member States and to the public.

(16) Section XI of Annex III to Regulation (EC) No 853/2004
sets out the requirements governing the preparation of
frogs' legs and snails intended for human consumption.
including model health certifi-
Specific requirements,
cates, should also be laid down for imports from third
countries of frogs' legs and snails intended for human
consumption.

(17) Sections XIV and XV of Annex III to Regulation (EC)
No 853/2004 lay down rules on the production and
placing on the market of gelatine and collagen intended
for human consumption. Specific requirements, includ-
ing model health certificates, should also be laid down
for imports from third countries of gelatine and collagen
and raw materials for the production of gelatine and
collagen intended for human consumption.

(18) Flexibility is needed so foods with traditional character-
istics can continue to be produced. Member States have
already granted derogations for a wide range of such
foods under the legislation in force before 1 January
2006. Food business operators
should be able to
continue without interruption to apply existing practices
after that date. A procedure allowing Member States to
exercise flexibility is provided for in Regulations (EC)
No 852/2004, (EC) No 853/2004 and (EC) No 854/

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2004. However, in most cases where derogations have
already been granted it is only a question of continuing
established practices, so applying a full notification
procedure,
including a complete hazard analysis, may
place an unnecessary and disproportionate burden on
the Member States. Foods with traditional characteristics
should therefore be defined and general conditions
applicable to such foods should be laid down, by way
of derogation from the structural requirements laid down
in Regulation (EC) No 852/2004, with due regard to
food health objectives.

(19) Since Regulations (EC) Nos 853/2004 and 854/2004
were adopted before the accession on 1 May 2004, they
did not refer to the new Member States. The ISO codes
for those Member States and the abbreviations for the
European Community in their languages should there-
fore be added to the relevant provisions of
those
Regulations.

(20) Section I of Annex III to Regulation (EC) No 853/2004
lays down rules on the production and placing on the
market of meat from domestic ungulates. Exceptions to
the complete skinning of the carcase and other parts of
the body intended for human consumption are set out in
Chapter IV, point 8 of that Section. Provision should be
made to extend these exceptions to feet from adult
bovine animals, provided they comply with the same
conditions as those applying to feet of calves.

(21) Certain practices can mislead the consumer regarding the
composition of certain products. In particular in order
not to disappoint consumer expectations, the sale as
fresh meat of poultrymeat treated with water retention
agents should be banned.

(22) The opinion of the European Food Safety Authority
adopted on 30 August 2004 has demonstrated that
fishery products belonging to the family of Gempylidae, in
particular Ruvettus pretiosus and Lepidocybium flavobrun-
neum, may have adverse gastrointestinal
if
consumed under certain conditions. The fishery products
belonging to this family should therefore be subjected to
marketing conditions.

effects

(23) Section IX of Annex III to Regulation (EC) No 853/2004
lays down specific hygiene rules for raw milk and dairy
products. According to Part II (B)(1)(e) of Chapter I, teat
dips or other udder cleaning products may be used only
if they have been approved by the competent authority.
However, no detailed authorisation scheme is provided in
this Part. It is therefore necessary, in order to ensure a
harmonised approach by Member States, to clarify the
procedures under which such authorisations should be
given.

(24) Regulation (EC) No 853/2004 requires food business
operators to ensure that heat treatments used to process
raw milk and dairy products should conform to an
internationally recognised standard. However, owing to
the specificity of certain heat treatments used in this
sector and their impact on food safety and animal health,
clearer guidance should be given to food business
operators in this regard.

(25) Regulation (EC) No 853/2004 introduces

a new
definition to cover products derived from eggs that,
after removal of the shell, have not yet been processed. It
is, therefore, necessary to clarify the rules applying to
those products and amend Section X, Chapter II of
Annex III to Regulation (EC) No 853/2004 accordingly.

(26) Section XIV of Annex III to Regulation (EC) No 853/
2004 lays down specific health rules for gelatine. These
rules include requirements covering the type of raw
materials that may be used to produce gelatine and the
transport and storage of such materials. They also lay
down specifications applicable to the manufacture of
the rules applying to labelling of
gelatine. However,
gelatine should also be laid down.

(27) Scientific progress has led to the establishment of ISO
16649-3 as an agreed reference method for analysis of E.
coli in bivalve molluscs. This reference method is already
established for live bivalve molluscs from areas A in
accordance with Commission Regulation (EC) No 2073/
foodstuffs (1).
2005 on microbiological criteria for
Consequently, ISO 16649-3 should be specified as the
reference MPN (most probable number) method for
analysis of E. coli in bivalve molluscs originating in areas
B and C too. The use of alternative methods should be
allowed only where they are considered equivalent to the
reference method.

(28) Regulations (EC) Nos 853/2004 and 854/2004 should

therefore be amended accordingly.

(29) The measures provided for in this Regulation are in
accordance with the opinion of the Standing Committee
on the Food Chain and Animal Health,

HAS ADOPTED THIS REGULATION:

Article 1

Requirements concerning food chain information for the
purpose of Regulations (EC) Nos 853/2004 and 854/2004

Requirements concerning food chain information as referred
to in Section III of Annex II to Regulation (EC) No 853/2004
and in Chapter II (A) of Section I of Annex I to Regulation (EC)
No 854/2004 are set out in Annex I to this Regulation.

(1)

See page 1 of this Official Journal.

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Article 2

Requirements concerning fishery products for the
purpose of Regulations (EC) Nos 853/2004 and 854/2004

Requirements concerning fishery products as referred to in
Article 11(9) of Regulation (EC) No 853/2004 and Article 18
(14) and (15) of Regulation (EC) No 854/2004 are set out in
Annex II to this Regulation.

Article 3

Recognised testing methods for marine biotoxins for the
purpose of Regulations (EC) Nos 853/2004 and 854/2004

The recognised testing methods for detecting marine biotoxins
as referred to in Article 11(4) of Regulation (EC) No 853/2004
and Article 18(13)(a) of Regulation (EC) No 854/2004 are as
set out in Annex III to this Regulation.

Article 4

Calcium content of mechanically separated meat for the
purpose of Regulation (EC) No 853/2004

The calcium content of mechanically separated meat as
referred to in Article 11(2) of Regulation (EC) No 853/2004 is
as set out in Annex IV to this Regulation.

Article 5

Lists of establishments for the purpose of Regulation (EC)
No 882/2004

Requirements concerning the lists of establishments as
referred to in Article 31(2)(f) of Regulation (EC) No 882/
2004 are set out in Annex V to this Regulation.

Article 6

Model health certificates for frogs' legs, snails, gelatine
and collagen for the purpose of Regulation
(EC) No 853/2004

The model health certificates for imports of frogs' legs, snails,
gelatine and collagen as referred to in Article 6(1)(d) of
Regulation (EC) No 853/2004 and of raw materials for the
production of gelatine and collagen are as set out in Annex VI
to this Regulation.

(b) manufactured according to codified or registered techni-
cal references to the traditional process, or according to
traditional production methods, or

(c)

protected as traditional food products by a Community,
national, regional or local law.

2. Member States may grant establishments manufacturing
foods with traditional characteristics individual or general
derogations from the requirements set out in:

(a) Chapter II(1) of Annex II to Regulation (EC) No 852/
2004 as regards the premises where such products are
exposed to an environment necessary for the part-
development of their characteristics. Such premises may
in particular comprise walls, ceilings and doors that are
not smooth, impervious, non-absorbent or of corrosion-
resistant material and natural geological walls, ceilings
and floors;

(b) Chapter

II(1)(f) and Chapter V(1) of Annex II

to
Regulation (EC) No 852/2004 as regards the type of
materials of which the instruments and the equipment
used specifically for the preparation, packaging and
wrapping of these products are made.

The cleaning and disinfecting measures for the premises
referred in (a) and the frequency with which they are
carried out shall be adapted to the activity in order to
take account of their specific ambient flora.

The instruments and equipment referred to in (b) shall be
maintained at all times in a satisfactory state of hygiene
and be regularly cleaned and disinfected.

3. Member States granting the derogations provided for in
paragraph 2 shall notify the Commission and the other
Member States of this no later than 12 months after granting
individual or general derogations. Each notification shall:

Article 7

(a)

provide a short description of the requirements that have
been adapted;

Derogation from Regulation (EC) No 852/2004 for foods
with traditional characteristics

For

the purposes of

‘foods with
1.
traditional characteristics’ means foods that, in the Member
State in which they are traditionally manufactured, are:

this Regulation,

(b) describe the foodstuffs and establishments concerned;

and

(a)

recognised historically as traditional products, or

(c)

give any other relevant information.

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Article 8

Article 10

Amendments to Regulation (EC) No 853/2004

Annexes II and III to Regulation (EC) No 853/2004 are
amended in accordance with Annex VII to this Regulation.

Article 9

Amendments to Regulation (EC) No 854/2004

Entry into force and applicability

This Regulation shall enter into force on the twentieth day
following that of its publication in the Official Journal of the
European Union.

Annexes I, II and III to Regulation (EC) No 854/2004 are
amended in accordance with Annex VIII to this Regulation.

It shall apply from 1 January 2006, except for Chapters II and
III of Annex V, which shall apply from 1 January 2007.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 5 December 2005.

For the Commission

Markos KYPRIANOU

Member of the Commission

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ANNEX I

FOOD CHAIN INFORMATION

SECTION I

OBLIGATIONS ON FOOD BUSINESS OPERATORS

Food business operators raising animals dispatched for slaughter shall ensure that the food chain information referred
to in to Regulation (EC) No 853/2004 is included as appropriate in the documentation relating to the animals
dispatched in such a way as to be accessible to the slaughterhouse operator concerned.

SECTION II

OBLIGATIONS ON COMPETENT AUTHORITIES

CHAPTER I

PROVISION OF FOOD CHAIN INFORMATION

1.

The competent authority at the place of dispatch shall inform the dispatching food business operator of the
minimum elements of food chain information to be supplied to the slaughterhouse in accordance with Section
III of Annex II to Regulation (EC) No 853/2004.

2.

The competent authority at the place of slaughter shall verify that:

(a)

the food chain information is consistently and effectively communicated between the food business
operator who raised or kept the animals before dispatch and the slaughterhouse operator;

(b)

the food chain information is valid and reliable;

(c)

feedback of relevant information to the holding, if applicable, is provided.

3. Where animals are dispatched for slaughter to another Member State, the competent authorities at the place of
dispatch and the place of slaughter shall cooperate to ensure that the information provided by the dispatching
food business operator is easily accessible to the slaughterhouse operator receiving it.

CHAPTER II

FEEDBACK TO HOLDING OF PROVENANCE

1.

2.

The official veterinarian may use the model document laid down in Appendix I for the relevant inspection
results that must be communicated to the holding where the animals were raised before slaughter in the same
Member State in accordance with Chapter I of Section II of Annex I to Regulation (EC) No 854/2004.

The competent authority is responsible for communicating the relevant inspection results in cases where the
animals are raised on a holding in another Member State and must use a version of the model document laid
down in the Appendix in both the language of the dispatching country and the language of the recipient
country.

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Appendix to Annex I

MODEL DOCUMENT

1.

Identification details

1.1. holding of provenance (e.g. owner or

manager)

name/number

full address

telephone number

1.2.

identification numbers (attach separate list)

total number of animals (by species)

identification problems (if any)

1.3. herd/flock/cage identification (if applicable)

1.4. animal species

1.5.

reference number of health certificate

2.

Ante-mortem findings

2.1. welfare

number of animals affected

type/class/age

observations (e.g. tail-biting)

2.2. animals were delivered dirty

2.3. clinical findings (disease)

number of animals affected

type/class/age

observations

date of inspection

2.4.

laboratory results (1)

(1)

Microbiological, chemical, serological, etc. (include results as attached).

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3.

Post-mortem findings

3.1.

(macroscopic) findings

number of animals affected
type/class/age
organ or site of animal(s) affected
date of slaughter

3.2. disease (codes can be used (1)

number of animals affected
type/class/age
organ or site of the animal(s) affected
partially or totally condemned carcase (give
reason)

date of slaughter

laboratory results (2)

3.3.
3.4. other results (e.g. parasites, foreign objects,

etc

3.5. welfare findings (e.g. broken legs)

4.

5.

Additional information

Contact details

5.1.

slaughterhouse (approval number)

name
full address
telephone number

5.2. electronic address if available

6. Official veterinarian (print name)

signature and stamp

7.

8.

Date

Number of pages attached to this form:

(1)

The competent authorities may introduce the following codes: Code A for OIE-listed diseases; codes B100 and B200 for
welfare issues (Chapter II(C) of Section I of Annex I to Regulation (EC) No 854/2004) and C100 to C290 for decisions
concerning meat (Chapter V(1)(a) to (u) of Section II of Annex I to Regulation (EC) No 854/2004). The coding system can, if
necessary, include further subdivisions (e.g. C141 for a mild generalised disease, C142 for a more severe disease, etc.). If codes
are used, they should be readily available to the food business operator with a suitable explanation of their meaning.

(2)

Microbiological, chemical, serological, etc. (include results as attached).

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ANNEX II

FISHERY PRODUCTS

SECTION I

OBLIGATIONS ON FOOD BUSINESS OPERATORS

This Section lays down detailed rules relating to visual inspections to detect parasites in fishery products.

CHAPTER I

DEFINITIONS

1.

2.

3.

1.

‘Visible parasite’ means a parasite or a group of parasites which has a dimension, colour or texture which is
clearly distinguishable from fish tissues.

‘Visual inspection’ means non-destructive examination of fish or fishery products with or without optical means
of magnifying and under good light conditions for human vision, including, if necessary, candling.

‘Candling’ means, in respect of flat fish or fish fillets, holding up fish to a light in a darkened room to detect
parasites.

CHAPTER II

VISUAL INSPECTION

inspection shall be performed on a representative number of samples. The persons in charge of
Visual
establishments on land and qualified persons on board factory vessels shall determine the scale and frequency of
the inspections by reference to the type of fishery products, their geographical origin and their use. During
production, visual inspection of eviscerated fish must be carried out by qualified persons on the abdominal
cavity and livers and roes intended for human consumption. Depending on the system of gutting used, the
visual inspection must be carried out:

(a)

in the case of manual evisceration, in a continuous manner by the handler at the time of evisceration and
washing;

(b)

in the case of mechanical evisceration, by sampling carried out on a representative number of samples
being not less than 10 fish per batch.

2.

The visual inspection of fish fillets or fish slices must be carried out by qualified persons during trimming and
after filleting or slicing. Where an individual examination is not possible because of the size of the fillets or the
filleting operations, a sampling plan must be drawn up and kept available for the competent authority in
accordance with Chapter II(4) of Section VIII of Annex III to Regulation (EC) No 853/2004. Where candling of
fillets is necessary from a technical viewpoint, it must be included in the sampling plan.

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SECTION II

OBLIGATIONS ON THE COMPETENT AUTHORITIES

CHAPTER I

TOTAL VOLATILE BASIC NITROGEN (TVB-N) LIMIT VALUES FOR CERTAIN CATEGORIES OF FISHERY
PRODUCTS AND ANALYSIS METHODS TO BE USED

1.

Unprocessed fishery products belonging to the species categories listed in Chapter II shall be regarded as unfit
for human consumption where organoleptic assessment has raised doubts as to their freshness and chemical
checks reveal that the following TVB-N limits are exceeded:

(a)

25 mg of nitrogen/100 g of flesh for the species referred to in point 1 of Chapter II;

(b)

30 mg of nitrogen/100 g of flesh for the species referred to in point 2 of Chapter II

(c)

35 mg of nitrogen/100 g of flesh for the species referred to in point 3 of Chapter II.

The reference method to be used for checking the TVB-N limit involves distilling an extract deproteinised by
perchloric acid as set out in Chapter III.

2.

Distillation as referred to in point 1 must be performed using apparatus which complies with the diagram in
Chapter IV.

3.

The routine methods which may be used to check the TVB-N limit are as follows:

— microdiffusion method described by Conway and Byrne (1933),

— direct distillation method described by Antonacopoulos (1968),

— distillation of an extract deproteinised by trichloracetic acid (Codex Alimentarius Committee on Fish and

Fishery Products (1968).

4.

The sample must consist of about 100 g of flesh, taken from at least three different points and mixed together
by grinding.

Member States shall recommend that official laboratories use, as a matter of routine, the reference method
referred to above. Where the results are dubious or in the event of dispute regarding the results of analysis
performed by one of the routine methods, only the reference method may be used to check the results.

CHAPTER II

SPECIES CATEGORIES FOR WHICH TVB-N LIMIT VALUES ARE FIXED

1.

Sebastes spp., Helicolenus dactylopterus, Sebastichthys capensis.

2.

Species belonging to the Pleuronectidae family (with the exception of halibut: Hippoglossus spp.).

3.

Salmo salar, species belonging to the Merlucciidae family, species belonging to the Gadidae family.

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CHAPTER III

DETERMINATION OF THE CONCENTRATION OF TVB-N IN FISH AND FISHERY PRODUCTS

Reference procedure

1.

Purpose and area of application

This method describes a reference procedure for identifying the nitrogen concentration of TVB-N in fish and
fishery products. This procedure is applicable at TVB-N concentrations of 5 mg/100 g to at least 100 mg/100 g.

2.

Definition

‘TVB-N concentration’ means the nitrogen content of volatile nitrogenous bases as determined by the procedure
described.

The concentration shall be expressed in mg/100 g.

3.

Brief description

The volatile nitrogenous bases are extracted from a sample using a solution of 0,6 mol perchloric acid. After
alkalinisation the extract undergoes steam distillation and the volatile base components are absorbed by an acid
receiver. The TVB-N concentration is determined by titration of the absorbed bases.

4.

Chemicals

Unless otherwise indicated, reagent-grade chemicals should be used. The water used must be either distilled or
demineralised and of at least the same purity. Unless otherwise indicated, ‘solution’ means an aqueous solution
as follows:

(a)

perchloric acid solution = 6 g/100 ml;

(b)

sodium hydroxide solution = 20 g/100 ml;

(c)

hydrochloric acid standard solution 0,05 mol/l ((0,05 N),

Note: When using an automatic distillation apparatus, titration should take place with a hydrochloric acid

standard solution of 0,01 mol/l ((0,01 N);

(d)

boric acid solution = 3 g/100 ml;

(e)

silicone anti-foaming agent;

(f)

phenolphtalein solution = 1 g/100 ml 95 % ethanol;

(g)

indicator solution (Tashiro Mixed Indicator) 2 g methyl-red and 1 g methylene-blue are dissolved in
1 000 ml 95 % ethanol.

5.

Instruments and accessories

(a) A meat grinder to produce a sufficiently homogenous fish mince.

(b) High-speed blender with a speed of between 8 000 and 45 000 revolutions/min.

(c)

Fluted filter, diameter 150 mm, quick-filtering.

(d)

Burette, 5 ml, graduated to 0,01 ml.

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(e) Apparatus for steam distillation. The apparatus must be able to regulate various amounts of steam and
produce a constant amount of steam over a given period of time. It must ensure that during the addition
of alkalising substances the resulting free bases cannot escape.

6.

Execution

Warning: When working with perchloric acid, which is strongly corrosive, necessary caution and preventive
measures should be taken. The samples should, if at all possible, be prepared as soon as possible after their
arrival, in accordance with the following instructions:

(a)

P r e p a r i n g t h e s a m p l e

The sample to be analysed should be ground carefully using a meat grinder as described in point 5(a).
Exactly 10 g + 0,1 g of the ground sample is weighed out into a suitable container. This is mixed with
90,0 ml perchloric acid solution as specified in point 4(a), homogenised for two minutes with a blender as
described in point 5(b), and then filtered.

The extract thereby obtained can be kept for at least seven days at a temperature of between approximately
2 oC and 6 oC;

(b)

S t e a m d i s t i l l a t i o n

50,0 ml of the extract obtained in accordance with point (a) is put into an apparatus for steam distillation
as described in point 5(e). For a later check on the extract's alkalinisation, several drops of phenolphtalein
as specified in point 4(f) are added. After adding a few drops of silicone anti-foaming agent, 6,5 ml of
sodium hydroxide solution as specified in point 4(b) is added to the extract and steam distillation begins
immediately.

The steam distillation is regulated so that around 100 ml of distillate is produced in 10 minutes. The
distillation outflow tube is submerged in a receiver with 100 ml boric acid solution as specified in point 4
(d), to which three to five drops of the indicator solution as described in point 4(g) have been added. After
exactly 10 minutes, distillation is ended. The distillation outflow tube is removed from the receiver and
washed out with water. The volatile bases contained in the receiver solution are determined by titration
with standard hydrochloric solution as specified in point 4(c).

The pH of the end point should be 5,0 + 0,1.

(c)

T i t r a t i o n

Duplicate analyses are required. The applied method is correct if the difference between the duplicates is
not greater than 2 mg/100 g.

(d)

B l a n k

A blind test is carried out as described in point (b). Instead of the extract, 50,0 ml perchloric acid solution
as specified in point 4(a) is used.

7.

Calculation of TVB-N

By titration of the receiver solution with hydrochloric acid as in point 4(c), the TVB-N concentration is
calculated using the following equation:

TVB (cid:1) N ðexpressed in mg=100 g sampleÞ ¼

ðV1

— V0Þ × 0,14 × 2 × 100

M

V1 = Volume of 0,01 mol hydrochloric acid solution in ml for sample

V0 = Volume of 0,01 mol hydrochloric acid solution in ml for blank

M = Weight of sample in g.

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L 338/39

Remarks

1.

2.

3.

Duplicate analyses are required. The applied method is correct if the difference between duplicates is not
greater than 2 mg/100 g.

Check the equipment by distilling solutions of NH4Cl equivalent to 50 mg TVB-N/100 g.

Standard deviation of reproducibility Sr = 1,20 mg/100 g. Standard deviation of comparability SR =
2,50mg/100 g.

CHAPTER IV

TVB-N STEAM DISTILLATION APPARATUS

Steam generator

Distillation tube

Cooler

Cool water

Steam injection tube

End of condenser

Sample extract

Flask or beaker
(Boric acid)

L 338/40

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Official Journal of the European Union

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ANNEX III

RECOGNISED TESTING METHODS FOR DETECTING MARINE BIOTOXINS

The following analytical methods shall be used by the competent authorities to check compliance with the limits laid
down in Chapter V(2) of Section VII of Annex III to Regulation (EC) No 853/2004 and, where appropriate, by food
business operators.

In accordance with Article 7(2) and (3) of Council Directive 86/609/EEC (1), elements of replacement, refinement and
reduction must be taken into account when biological methods are used.

CHAPTER I

PARALYTIC SHELLFISH POISON (PSP) DETECTION METHOD

1.

The paralytic shellfish poison (PSP) content of edible parts of molluscs (the whole body or any part edible
separately) must be detected in accordance with the biological testing method or any other internationally
recognised method. The biological testing method may be carried out in association, if necessary, with another
method for detecting Saxitoxin and any of its analogues for which standards are available.

2.

If the results are challenged, the reference method shall be the biological method.

CHAPTER II

AMNESIC SHELLFISH POISON (ASP) DETECTION METHOD

The total content of amnesic shellfish poison (ASP) of edible parts of molluscs (the entire body or any part edible
separately) must be detected using the high-performance liquid chromatography (HPLC) method or any other
recognised method.

If the results are challenged, the reference method shall be the HPLC method.

CHAPTER III

LIPOPHILIC TOXIN DETECTION METHODS

A.

Biological methods

1.

2.

A series of mouse bioassay procedures, differing in the test portion (hepatopancreas or whole body) and in
the solvents used for extraction and purification, may be used for detecting marine toxins as referred to in
Chapter V(2)(c), (d) and (e) of Section VII of Annex III, to Regulation (EC) No 853/2004. Sensitivity and
selectivity depend on the choice of solvents used for extraction and purification and this should be taken
into account when a decision is made on the method to be used in order to cover the full range of toxins.

A single mouse bioassay involving acetone extraction may be used to detect okadaic acid,
dinophysistoxins, pectenotoxins and yessotoxins. This assay may be supplemented, if necessary, with
liquid/liquid partition steps with ethyl acetate/water or dichloromethane/water to remove potential
interferences. Azaspiracid detection at regulatory levels by means of this procedure shall involve the use of
the whole body as the test portion.

(1)

OJ L 358, 18.12.1986, p. 1.

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L 338/41

3.

4.

5.

Three mice shall be used for each test. Where two out of three mice die within 24 hours of inoculation
with an extract equivalent to 5 g hepatopancreas or 25 g whole body, this shall be considered a positive
result for the presence of one or more toxins as referred to in Chapter V(2)(c), (d) and (e) of Section VII of
Annex III to Regulation (EC) No 853/2004 at levels above those laid down.

A mouse bioassay with acetone extraction followed by liquid/liquid partition with diethylether may be
used to detect okadaic acid, dinophysistoxins, pectenotoxins and azaspiracids but it cannot be used to
detect yessotoxins as losses of these toxins may take place during the partition step. Three mice shall be
used for each test. Where two out of three mice die within 24 hours of inoculation with an extract
equivalent to 5 g hepatopancreas or 25 g whole body, this shall be considered a positive result for the
presence of okadaic acid, dinophysistoxins, pectenotoxins and azaspiracids at levels above those laid down
in Chapter V(2)(c) and (e) of Section VII of Annex III to Regulation (EC) No 853/2004.

A rat bioassay may be used to detect okadaic acid, dinophysistoxins and azaspiracids. Three rats shall be
used for each test. A diarrhetic response in any of the three rats shall be considered a positive result for the
presence of okadaic acid, dinophysistoxins and azaspiracids at levels above those laid down in Chapter V
(2)(c) and (e) of Section VII of Annex III to Regulation (EC) No 853/2004.

B.

Alternative detection methods

1.

A series of methods, such as high-performance liquid chromatography (HPLC) with fluorimetric detection,
liquid chromatography (LC), mass spectrometry (MS), immunoassays and functional assays, such as the
phosphatase inhibition assay, shall be used as alternatives or supplementary to the biological testing
methods, provided that either alone or combined they can detect at least the following analogues, that they
are not less effective than the biological methods and that their implementation provides an equivalent
level of public health protection:

— okadaic acid and dinophysistoxins: a hydrolysis step may be required to detect the presence of DTX3,

— pectenotoxins: PTX1 and PTX2,

— yessotoxins: YTX, 45 OH YTX, homo YTX, and 45 OH homo YTX,

— azaspiracids: AZA1, AZA2 and AZA3.

2.

3.

4.

If new analogues of public health significance are discovered, they should be included in the analysis.
Standards must be available before chemical analysis is possible. Total toxicity shall be calculated using
conversion factors based on the toxicity data available for each toxin.

The performance characteristics of
internationally agreed protocol.

these methods shall be defined after validation following an

Biological methods shall be replaced by alternative detection methods as soon as reference materials for
detecting the toxins prescribed in Chapter V of Section VI of Annex III to Regulation (EC) No 853/2004
are readily available, the methods have been validated and this Chapter has been amended accordingly.

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Official Journal of the European Union

22.12.2005

ANNEX IV

CALCIUM CONTENT OF MECHANICALLY SEPARATED MEAT

The calcium content of MSM as referred to in Regulation (EC) No 853/2004 shall:

1.

2.

not exceed 0,1 % (=100 mg/100 g or 1 000 ppm) of fresh product;

be determined by a standardised international method.

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Official Journal of the European Union

L 338/43

ANNEX V

LISTS OF APPROVED FOOD ESTABLISHMENTS

CHAPTER I

ACCESS TO LISTS OF APPROVED FOOD ESTABLISHMENTS

In order to assist Member States in making up-to-date lists of approved food establishments available to other
Member States and to the public, the Commission shall provide a website to which each Member State shall provide a
link to its national website.

CHAPTER II

FORMAT FOR NATIONAL WEBSITES

A. Masterlist

1.

2.

Each Member State shall provide the Commission with a linking address to a single national website
containing the masterlist of lists of approved food establishments for products of animal origin as defined
in point 8(1) of Annex I to Regulation (EC) No 853/2004.

The masterlist referred to in point 1 shall consist of one sheet and shall be completed in one or more
official languages of the Community.

B. Operational chart

1.

The website containing the masterlist shall be developed by the competent authority or, where
appropriate, one of the competent authorities referred to in Article 4 of Regulation (EC) No 882/2004.

2.

The masterlist shall include links to:

(a)

other web pages located on the same website;

(b) where certain lists of approved food establishments are not maintained by the competent authority
referred to in point 1, websites managed by other competent authorities, units or where appropriate,
bodies.

CHAPTER III

LAYOUT AND CODES FOR LISTS OF APPROVED ESTABLISHMENTS

Layouts, including relevant information and codes, shall be established to ensure wide availability of the information
concerning approved food establishments and to improve the readability of the lists.

CHAPTER IV

TECHNICAL SPECIFICATIONS

The tasks and activities referred to in Chapters II and III shall be performed in accordance with the technical
specifications published by the Commission.

L 338/44

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Official Journal of the European Union

22.12.2005

ANNEX VI

MODEL HEALTH CERTIFICATES FOR IMPORTS FOR FROGS' LEGS, SNAILS, GELATINE AND
COLLAGEN

SECTION I

FROGS' LEGS AND SNAILS

Health certificates as referred to in Article 6(1)(d) of Regulation (EC) No 853/2004 for imports of frogs' legs and
snails shall comply with the models laid down respectively in Part A and Part B of Appendix I to this Annex.

SECTION II

GELATINE

Without prejudice to other specific Community legislation, at least including but not limited to legislation on
transmissible spongiform encephalopathies and hormones, health certificates as referred to in Article 6(1)(d) of
Regulation (EC) No 853/2004 for imports of gelatine and raw materials for the production of gelatine shall comply
with the models laid down respectively in Part A and Part B of Appendix II to this Annex.

SECTION III

COLLAGEN

Without prejudice to other specific Community legislation, at least including but not limited to legislation on
transmissible spongiform encephalopathies and hormones, health certificates as referred to in Article 6(1)(d) of
Regulation (EC) No 853/2004 for imports of collagen and raw materials for the production of collagen shall comply
with the models laid down respectively in Part A and Part B of Appendix III to this Annex.

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Official Journal of the European Union

L 338/45

Appendix I to Annex VI

PART A

MODEL HEALTH CERTIFICATE FOR IMPORTS OF CHILLED, FROZEN OR PREPARED FROGS' LEGS INTENDED FOR HUMAN
CONSUMPTION

COUNTRY 

I.1.   Consignor

□  Name

I.2.  

I.2.a. Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment/vessel  □

Establishment/vessel  □ 

Custom warehouse  □

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Name 

Address 

Name 

Address 

Name 

Address 

Approval number

Approval number

Approval number

:
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I.13. 

I.15. Means of transport (2)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

Ship  □ 
Other  □

Railway wagon  □

Approval number

Estimated date and time of arrival

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

I.19. Commodity code (HS code)

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container / Seal number

I.25. Animals certiﬁ ed as / products certiﬁ ed for:

Human consumption  □ 

I.26. 

I.28. Identiﬁ cation of the animals/products (1)

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Factory vessel 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

manufacturing plant 

Approval number of establishments/vessel

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
L 338/46

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COUNTRY 

Frogs’ legs

II. 

Health information

II.a. 

 Certiﬁ cate reference number

II.b. 

 Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
i
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e
C

:
I
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t
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I,  the  undersigned,  declare  that  I  am  aware  of  the  relevant  provisions  of  Regulations  (EC)  No  178/2002,  (EC)  No  852/2004  and 
(EC) No 853/2004 and certify that the frogs’ legs described above were produced in accordance with those requirements, in particular 
that they:

— 

 come from (an) establishment(s) implementing a programme based on the HACCP principles in accordance with Regulation (EC) 
No 852/2004

and

— 

 originate from frogs that have been bled, prepared and, where appropriate, chilled frozen or processed, packaged and stored in a 
hygienic manner in accordance with the requirements of Annex III, Section XI to Regulation (EC) No 853/2004 

Notes
(1) 
(2) 

(3) 

Box reference I.28: Treatment type: Chilled, frozen, processed.
 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). This information 
is to be updated in the event of unloading and reloading.
The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (3)

Qualiﬁ cation and title
No of relevant LVU:
Signature (3):

 
 
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Official Journal of the European Union

L 338/47

PART B

MODEL HEALTH CERTIFICATE FOR IMPORTS OF SHELLED, COOKED, PREPARED OR PRESERVED SNAILS INTENDED FOR
HUMAN CONSUMPTION

COUNTRY 

I.1.   Consignor

□  Name

I.2.  

I.2.a. Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment/vessel  □

Establishment/vessel  □ 

Custom warehouse  □

Name 

Address 

Name 

Address 

Name 

Address 

I.13. 

I.15. Means of transport (2)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container/Seal number

I.25. Animals certiﬁ ed as/products certiﬁ ed for:

Human consumption  □ 

I.26. 

I.28. Identiﬁ cation of the animals/products (1)

Approval number

Approval number

Approval number

Ship  □ 
Other  □

Railway wagon  □

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

Approval number

Estimated date and time of arrival

I.19. Commodity code (HS code)

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Factory vessel 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

manufacturing plant 

Approval number of establishments/vessel

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
L 338/48

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COUNTRY 

Snails

II. 

Health information

II.a. 

 Certiﬁ cate reference number

II.b. 

 Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
i
t
r
e
C

:
I
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t
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a
P

I,  the  undersigned,  declare  that  I  am  aware  of  the  relevant  provisions  of  Regulations  (EC)  No 178/2002,  (EC)  No 852/2004  and  (EC) 
No 853/2004 and certify that the snails described above were produced in accordance with those requirements, in particular that they:

— 

 come  from  (an)  establishment(s)  implementing  a  programme  based  on  the  HACCP  principles  in  accordance  with  Regulation 
(EC) No 852/2004

and

— 

 have  been  handled  and,  where  appropriate,  shelled,  cooked,  prepared,  preserved,  frozen,  packaged  and  stored  in  a  hygienic 
manner in accordance with the requirements of Annex III, Section XI of Regulation (EC) No 853/2004 

Notes
(1) 
(2) 

(3) 

Box reference I.28: Treatment type: Chilled, frozen, shelled, cooked, prepared, preserved.
 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). This information 
is to be updated in the event of unloading and reloading.
The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (3)

Qualiﬁ cation and title
No of relevant LVU:
Signature (3):

 
 
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Official Journal of the European Union

L 338/49

Appendix II to Annex VI

PART A

MODEL HEALTH CERTIFICATE FOR IMPORTS OF GELATINE INTENDED FOR HUMAN CONSUMPTION

COUNTRY 

I.1.   Consignor

□  Name

I.2.  

I.2.a. Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment/vessel  □

Establishment/vessel  □ 

Custom warehouse  □

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Name 

Address 

Name 

Address 

Name 

Address 

Approval number

Approval number

Approval number

:
I

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I.13. 

I.15. Means of transport (1)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

Ship  □ 
Other  □

Railway wagon  □

Approval number

Estimated date and time of arrival

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

I.19. Commodity code (HS code)

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container/Seal number

I.25. Animals certiﬁ ed as/products certiﬁ ed for:

Human consumption  □ 

I.26. 

I.28. Identiﬁ cation of the animals/products 

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Factory vessel 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

manufacturing plant 

Approval number of establishments/vessel

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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COUNTRY 

Gelatine intended for human consumption

II. 

Health information

II.a. 

 Certiﬁ cate reference number

II.b. 

 Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
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t
r
e
C

:
I
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I, the undersigned, declare that I am aware of the relevant provisions of Regulations (EC) No 178/2002, (EC) No 852/2004 and (EC) No 
853/2004 and certify that the gelatine described above was produced in accordance with those requirements, in particular that it:

— 

— 

— 

— 

 comes from (an) establishment(s) implementing a programme based on the HACCP principles in accordance with Regulation 
(EC) No 852/2004,

 has  been  produced  from  raw  material  which  met  the  requirements  of  Section  XIV,  Chapters  I  and  II  of Annex  III  to  Regulation 
(EC) No 853/2004,

 has  been  manufactured  in  compliance  with  the  conditions  set  out  in  Section  XIV,  Chapter  III  of  Annex  III  to  Regulation 
(EC) No 853/2004,

 satisﬁ es the criteria of Section XIV, Chapter IV of Annex III to Regulation (EC) No 853/2004 and to Regulation (EC) No 2073/2005 
on microbiological criteria for foodstufffs.

and

— 

 if from ruminant origin, does not contain and is not derived from:

either (2)

speciﬁ ed risk material as deﬁ ned in Annex XI, section A, to Regulation (EC) No 999/2001 produced after 31 March 2001, or mechanically 
recovered meat obtained from bones of bovine, ovine or caprine animals produced after 31 March 2001. After 31 March 2001 the bovine, 
ovine and caprine animals, from which this product is derived, have not been slaughtered after stunning by means of gas injected into the 
cranial cavity or killed by the same method or slaughtered by laceration after stunning of central nervous tissue by means of an elongated 
rod-shaped instrument introduced into the cranial cavity.

or

bovine,  ovine  and  caprine  materials  other  than  those  derived  from  animals  born,  continuously  reared  and  slaughtered 
in  …………………… (3)(4).

Notes
(1) 

(2) 
(3) 
(4) 
(5) 

 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). 
This information is to be updated in case of unloading and reloading.
 Delete one of these as appropriate.
Insert the name of the country.
As listed in point 15(b) of Annex XI to Regulation (EC) No 999/2001 as amended.
The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (5)

Qualiﬁ cation and title
No of relevant LVU:
Signature (5):

 
 
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Official Journal of the European Union

L 338/51

PART B

MODEL HEALTH CERTIFICATE FOR IMPORTS OF RAW MATERIALS FOR THE PRODUCTION OF GELATINE INTENDED FOR
HUMAN CONSUMPTION

COUNTRY 

I.1.   Consignor

□  Name

I.2.  

I.2.a. Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment      □

Establishment     □ 

Custom warehouse     □

Name 

Address 

Name 

Address 

Name 

Address 

I.13. 

I.15. Means of transport (1)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container/Seal number

I.25. Animals certiﬁ ed as/products certiﬁ ed for:

Human consumption  □ 

I.26. 

I.28. Identiﬁ cation of the animals/products

Approval number

Approval number

Approval number

Ship  □ 
Other  □

Railway wagon  □

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

Approval number

Estimated date and time of arrival

I.19. Commodity code (HS code)

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Abattoir/ 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

factory vessel 

manufacturing plant 

Approval number of establishments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
L 338/52

EN

Official Journal of the European Union

22.12.2005

COUNTRY 

Raw materials for the production of gelatine intended for human consumption

II. 

Health information

II.a. 

 Certiﬁ cate reference number

II.b. 

 Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
i
t
r
e
C

:
I
I

t
r
a
P

I,  the  undersigned,  declare  that  I  am  aware  of  the  relevant  provisions  of  Regulations  (EC)  No 178/2002,  (EC)  No  852/2004, 
(EC) No 853/2004  and 854/2004 and certify that the raw material described above complies with those requirements, in particular that:

— 

 bones, hides and skins of farmed ruminant animals, pigskins, poultry skin and tendons and sinews described above derive from 
animals which have been slaughtered in a slaughterhouse and whose carcases have been found ﬁ t for human consumption 
following ante- and post-mortem inspection (2),

and/or

— 

 wild  game  hides  and  skins  described  above  derive  from  slaughtered  animals  whose  carcases  have  been  found  ﬁ t  for  human 
consumption following post-mortem inspection (2),

and/or

— 

 ﬁ sh skin and bones described above come from plants manufacturing ﬁ sh products for human consumption authorised for export (2),

and

— 

 if from ruminant origin, does not contain and is not derived from:

either (2)

speciﬁ ed risk material as deﬁ ned in Annex XI, section A, to Regulation (EC) No 999/2001 produced after 31 March 2001, or mechanically 
recovered meat obtained from bones of bovine, ovine or caprine animals produced after 31 March 2001. After 31 March 2001 the bovine, 
ovine and caprine animals, from which this product is derived, have not been slaughtered after stunning by means of gas injected into the 
cranial cavity or killed by the same method or slaughtered by laceration after stunning of central nervous tissue by means of an elongated 
rod-shaped instrument introduced into the cranial cavity

or

bovine, ovine and caprine materials other than those derived from animals born, continuously reared and slaughtered in  ……………………(3)(4).

Notes
(1) 

(2) 
(3) 
(4) 
(5) 

 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). This 
information is to be updated in case of unloading and reloading.
 Delete as appropriate.
Insert the name of the country.
As listed in point 15(b) of Annex XI to Regulation (EC) No 999/2001 as amended.
The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (5)

Qualiﬁ cation and title
No of relevant LVU:
Signature (5):

 
 
22.12.2005

EN

Official Journal of the European Union

L 338/53

Appendix III to Annex VI

PART A

MODEL HEALTH CERTIFICATE FOR IMPORTS OF COLLAGEN INTENDED FOR HUMAN CONSUMPTION

COUNTRY 

I.1.   Consignor

□  Name

I.2.  

I.2.a. Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment/vessel  □

Establishment/vessel  □ 

Custom warehouse  □

i

t
n
e
m
n
g
s
n
o
c
d
e
h
c
t
a
p
s
d
f
o
s
l
i
a
t
e
D

i

Name 

Address 

Name 

Address 

Name 

Address 

Approval number

Approval number

Approval number

:
I

t
r
a
P

I.13. 

I.15. Means of transport (1)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

Ship  □ 
Other  □

Railway wagon  □

Approval number

Estimated date and time of arrival

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

I.19. Commodity code (HS code)

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container/Seal number

I.25. Animals certiﬁ ed as/products certiﬁ ed for:

Human consumption  □ 

I.26. 

I.28. Identiﬁ cation of the animals/products 

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Factory vessel 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

manufacturing plant 

Approval number of establishments/vessel

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
L 338/54

EN

Official Journal of the European Union

22.12.2005

COUNTRY 

Collagen intended for human consumption

II. 

Health information

II.a. 

 Certiﬁ cate reference number

II.b. 

 Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
i
t
r
e
C

:
I
I

t
r
a
P

I, the undersigned, declare that I am aware of the relevant provisions of Regulations (EC) No 178/2002, (EC) No 852/2004 and (EC) 
No 853/2004 and certify that the collagen described above was produced in accordance with those requirements, in particular that it:

— 

— 

— 

 comes from (an) establishment(s) implementing a programme based on the HACCP principles in accordance with Regulation 
(EC) No 852/2004,

 has been produced from raw material which met the requirements of Section XV, Chapters I and II of Annex III to Regulation 
(EC) No 853/2004,

 has been manufactured in compliance with the conditions set out in Section XV, Chapter III of Annex III to Regulation 
(EC) No 853/2004,

and

— 

 satisﬁ es the criteria of Section XV, Chapter IV of Annex III to Regulation (EC) No 853/2004 and to Regulation (EC) No 2073/2005 
on microbiological criteria for foodstufffs.

Notes
(1) 

(2) 

 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). This 
information is to be updated in case of unloading and reloading.
 The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (2))

Qualiﬁ cation and title
No of relevant LVU:
Signature (2):

 
 
22.12.2005

EN

Official Journal of the European Union

L 338/55

PART B

MODEL HEALTH CERTIFICATE FOR IMPORTS OF RAW MATERIALS FOR THE PRODUCTION OF COLLAGEN INTENDED FOR
HUMAN CONSUMPTION

COUNTRY 

I.1.  Consignor

□  Name

I.2.  

I.2.a.  Local reference number:

Veterinary certiﬁ cate to EU

Address

Postal code

I.5.   Consignee

Name

Address

Postal code

I.3.  Central Competent Authority

I.4.  Local Competent Authority

I.6.  

I.7.  Country of origin

ISO code

1.8.  Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

I.12. Place of destination

Establishment      □

Establishment      □ 

Custom warehouse      □

i

t
n
e
m
n
g
s
n
o
c
d
e
h
c
t
a
p
s
d
f
o
s

i

l
i

a
t
e
D

:
I

t
r
a
P

Name 

Address 

Name 

Address 

Name 

Address 

I.13. 

I.15. Means of transport (1)

Aeroplane  □ 
Road vehicle  □ 

Identiﬁ cation:

Documentary references:

I.18. Animal species/Product

I.21. Temperature of product

Ambient  □ 

I.23. Identiﬁ cation of container/Seal number

I.25. Animals certiﬁ ed as/products certiﬁ ed for:

Human consumption   □ 

I.26. 

I.28. Identiﬁ cation of the animals/products

Approval number

Approval number

Approval number

Ship  □ 
Other  □

Railway wagon  □

Name 

Address 

Postal code 

I.14.  

I.16.

1.17.

Approval number

Estimated date and time of arrival

I.19. Commodity code (HS code)

Chilled  □ 

Frozen  □

I.20. Quantity 

I.22. Number of packages

I.24. Type of packaging

I.27. For import or admission into EU 

Deﬁ nitive import 

Species 

Nature of cuts/ 

Abattoir/ 

Cutting plant/ 

Freezer vessel 

Quantity 

Net weight

(Scientiﬁ c name) 

treatment type 

factory vessel 

manufacturing plant

Approval number of establishments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
L 338/56

EN

Official Journal of the European Union

22.12.2005

COUNTRY 

Raw materials for the production of collagen intended for human consumption

II. 

Health information

II.a.  Certiﬁ cate reference number

II.b. 

Local reference number

1. 

Health attestation

n
o
i
t
a
c
ﬁ 
i
t
r
e
C

:
I
I

t
r
a
P

I, the undersigned, declare that I am aware of the relevant provisions of Regulations (EC) No 178/2002, (EC) No 852/2004, (EC) No 
853/2004 and 854/2004 and certify that the raw material described above complies with those requirements, in particular that:

— 

 hides and skins of farmed ruminant animals/pigskins, bones and intestines/poultry skin and bones/tendons and sinews described 
above derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found ﬁ t for human 
consumption following ante- and post-mortem inspection (2),

and/or
— 

 wild  game  hides  and  skins  described  above  derive  from  slaughtered  animals  whose  carcases  have  been  found  ﬁ t  for  human 
consumption following post-mortem inspection (2),

and/or
— 

 ﬁ sh  skin  and  bones  described  above  derive  from  plants  manufacturing  ﬁ sh  products  for  human  consumption  authorised 
for export (2).

Notes
(1) 

(2) 
(3) 

 Box reference I.15: Registration number (railway wagons or container and lorries), ﬂ ight number (aircraft) or name (ship). 
This information is to be updated in case of unloading and reloading.
 Delete as appropriate.
The colour of the stamp and signature must be different from that of the other particulars in the certiﬁ cate.

Ofﬁ cial veterinarian or ofﬁ cial inspector

Name (in capitals): 
Local veterinary unit: 
Date: 
Stamp (3)

Qualiﬁ cation and title
No of relevant LVU:
Signature (3):

 
 
22.12.2005

EN

Official Journal of the European Union

L 338/57

ANNEX VII

AMENDMENTS TO REGULATION (EC) No 853/2004

Annexes II and III to Regulation (EC) No 853/2004 are amended as follows:

1.

Annex II, Section I(B) is amended as follows:

(a)

in point 6, the second subparagraph is replaced by the following:

‘BE, CZ, DK, DE, EE, GR, ES, FR, IE, IT, CY, LV, LT, LU, HU, MT, NL, AT, PL, PT, SI, SK, FI, SE and UK’;

(b)

point 8 is replaced by the following:

‘8. When applied in an establishment located within the Community, the mark must be oval in shape

and include the abbreviation CE, EC, EF, EG, EK, EY, ES, EÜ, EK, EB or WE’;

2.

Annex III is amended as follows:

(a)

in Section I, Chapter IV, point 8 is replaced by the following:

‘8.

Carcases and other parts of the body intended for human consumption must be completely skinned,
except in the case of porcine animals, the heads of ovine and caprine animals and calves and the feet
of bovine, ovine and caprine animals. Heads and feet must be handled in such a way as to avoid
contamination;’

(b)

in Section II, the following Chapter VII is added:

‘CHAPTER VII: WATER RETENTION AGENTS

Food business operators shall ensure that poultrymeat that has been treated specifically to promote water
retention is not placed on the market as fresh meat but as meat preparations or used for the production of
processed products.’

(c)

in Section VIII, Chapter V(E), point 1 is replaced by the following:

‘1.

Fishery products derived from poisonous fish of the following families must not be placed on the
market: Tetraodontidae, Molidae, Diodontidae and Canthigasteridae. Fresh, prepared and processed
fishery products belonging to the family Gempylidae, in particular Ruvettus pretiosus and Lepidocybium
flavobrunneum, may only be placed on the market in wrapped/packaged form and must be
appropriately labelled to provide information to the consumer on preparation/cooking methods and
on the risk related to the presence of substances with adverse gastrointestinal effects. The scientific
name must accompany the common name on the label’;

(d)

Section IX is amended as follows:

(i)

in Chapter I(II)(B)(1), point (e) is replaced by the following:

‘(e)

that teat dips or sprays are used only after authorisation or registration in accordance with the
procedures laid down in Directive 98/8/EC of the European Parliament and of the Council of
16 February 1998 concerning the placing of biocidal products on the market (*).

(*)

OJ L 123, 24.4.1998, p. 1.’;

L 338/58

EN

Official Journal of the European Union

22.12.2005

(ii)

in Chapter II(II), point 1 is replaced by the following:

‘1. When raw milk or dairy products undergo heat treatment, food business operators must
ensure that this satisfies the requirements laid down in Chapter XI of Annex II to Regulation
(EC) No 852/2004. In particular, they shall ensure, when using the following processes, that
they comply with the specifications mentioned:

(a)

Pasteurisation is achieved by a treatment involving:

(i)

a high temperature for a short time (at least 72 oC for 15 seconds);

(ii)

a low temperature for a long time (at least 63 oC for 30 minutes); or

(iii)

any other combination of time-temperature conditions to obtain an equivalent
effect,

such that the products show, where applicable, a negative reaction to an alkaline
phosphatase test immediately after such treatment.

(b) Ultra high temperature (UHT) treatment is achieved by a treatment:

(i)

(ii)

involving a continuous flow of heat at a high temperature for a short time (not less
than 135 oC in combination with a suitable holding time) such that there are no
viable micro-organisms or spores capable of growing in the treated product when
kept in an aseptic closed container at ambient temperature; and

to ensure that

sufficient
the products remain microbiologically stable after
incubating for 15 days at 30 oC in closed containers or for 7 days at 55 oC in closed
containers or after any other method demonstrating that the appropriate heat
treatment has been applied.’;

(e)

in Section X, Chapter II is amended as follows:

(i)

in Part III, point 5 is replaced by the following:

‘5. After breaking, each particle of the liquid egg must undergo processing as quickly as possible
to eliminate microbiological hazards or to reduce them to an acceptable level. A batch that has
been insufficiently processed may immediately undergo processing again in the same
establishment if this processing renders it fit for human consumption. Where a batch is found
to be unfit for human consumption, it must be denatured to ensure that it is not used for
human consumption.’;

(ii)

in Part V, point 2 is replaced by the following:

‘2.

In the case of liquid egg, the label referred to in point 1 must also bear the words: “non-
pasteurised liquid egg — to be treated at place of destination” and indicate the date and hour of
breaking.’;

(f)

in Section XIV, the following Chapter V is added:

‘CHAPTER V: LABELLING

Wrapping and packaging containing gelatine must bear the words “gelatine fit for human consumption”
and must indicate the date of preparation.’

22.12.2005

EN

Official Journal of the European Union

L 338/59

ANNEX VIII

AMENDMENTS TO REGULATION (EC) No 854/2004

Annexes I, II and III to Regulation (EC) No 854/2004 are amended as follows:

1.

Annex I, Section I, Chapter III(3) is amended as follows:

(a)

in point (a), the second subparagraph is replaced by the following:

‘BE, CZ, DK, DE, EE, GR, ES, FR, IE, IT, CY, LV, LT, LU, HU, MT, NL, AT, PL, PT, SI, SK, FI, SE and UK;’

(b)

point (c) is replaced by the following:

‘(c) when applied in a slaughterhouse within the Community, the mark must include the abbreviation

CE, EC, EF, EG, EK, EY, ES, EÜ, EK, EB or WE’;

2.

in Annex II, Chapter II(A), points 4 and 5 are replaced by the following:

‘4.

5.

The competent authority may classify as being of Class B areas from which live bivalve molluscs may be
collected and only placed on the market for human consumption after treatment in a purification centre
or after relaying so as to meet the health standards referred to in paragraph 3. Live bivalve molluscs from
these areas must not exceed 4 600 E. coli per 100 g of flesh and intravalvular liquid. The reference method
for this analysis is the five-tube, three dilution Most Probable Number (MPN) test specified in ISO 16649-
3. Alternative methods may be used if they are validated against this reference method in accordance with
the criteria in EN/ISO 16140.

The competent authority may classify as being of Class C areas from which live bivalve molluscs may be
collected and only placed on the market after relaying over a long period so as to meet the health
standards referred to in paragraph 3. Live bivalve molluscs from these areas must not exceed 46 000 E. coli
per 100 g of flesh and intravalvular liquid. The reference method for this analysis is the five-tube, three
dilutions MPN test specified in ISO 16649-3. Alternative methods may be used if they are validated against
this reference method in accordance with the criteria in EN/ISO 16140.’;

3.

in Annex III, Chapter II(G), point 1 is replaced by the following:

‘1.

Fishery products derived from poisonous fish of the following families must not be placed on the market:
Tetraodontidae, Molidae, Diodontidae and Canthigasteridae. Fresh, prepared and processed fishery products
belonging to the family Gempylidae, in particular Ruvettus pretiosus and Lepidocybium flavobrunneum, may
only be placed on the market in wrapped/packaged form and must be appropriately labelled to provide
information to the consumer on preparation/cooking methods and on the risk related to the presence of
substances with adverse gastrointestinal effects. The scientific name must accompany the common name
on the label.’