Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat
Date: 2008-06-16
Institutions: European Commission
Subjects: consumer information, labelling, marketing standard, poultry, poultrymeat

L 157/46

EN

Official Journal of the European Union

17.6.2008

COMMISSION REGULATION (EC) No 543/2008

of 16 June 2008

laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards
the marketing standards for poultrymeat

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

(5)

Having regard to the Treaty
Community,

establishing the European

Having regard to Council Regulation (EC) No 1234/2007 of
22 October 2007 establishing a common organisation of agri-
cultural markets and on specific provisions for certain agri-
cultural products (Single CMO Regulation) (1), and in particular
Article 121(e) in conjunction with Article 4 thereof,

Whereas:

(1)

(2)

(3)

(4)

As from 1 July 2008, Regulation (EEC) No 1906/90 of
26 June 1990 on certain marketing standards
for
poultry (2) is repealed by Regulation (EC) No 1234/2007.

Some of the provisions and obligations in Regulation
(EEC) No 1906/90 were not taken over in Regulation
(EC) No 1234/2007.

As a result, certain provisions and obligations, as appro-
priate, must be adopted in a Regulation laying down
detailed rules for the application of Regulation (EC) No
1234/2007 to enable the common market organisation
and in particular the marketing standards to continue to
function properly.

Regulation (EC) No 1234/2007 lays down certain
marketing standards for poultrymeat, the application of
which requires the adoption of provisions concerning in
particular the list of those poultry carcases, parts thereof
and offal to which the said Regulation applies, classifi-
cation by conformation, appearance and weight, types of
presentation, the indication of the name under which the
products in question are to be sold, the optional use of
indications concerning chilling methods and the type of
farming, conditions for storage and transport of certain
types of poultrymeat and the supervision of
these
provisions in order to ensure their uniform application
throughout
the Community. Commission Regulation
(EEC) No 1538/91 (3), which lays down detailed rules
for the application of Regulation (EEC) No 1906/90,
should therefore be repealed and replaced by a new
Regulation.

(1) OJ L 299, 16.11.2007, p. 1. Regulation as last amended by Regu-

lation (EC) No 470/2008 (OJ L 140, 30.5.2008, p. 1).

(2) OJ L 173, 6.7.1990, p. 1. Regulation as last amended by Regulation

(EC) No 1029/2006 (OJ L 186, 7.7.2006, p. 6).

(3) OJ L 143, 7.6.1991, p. 11. Regulation as last amended by Regu-

lation (EC) No 1474/2007 (OJ L 329, 14.12.2007, p. 14).

to

according

conformation

classes
it

In order to provide for the marketing of poultry in
different
and
appearance,
is necessary to lay down definitions
relating to species, age and presentation in the case of
carcases, and anatomical conformation and content in
the case of poultry cuts.
the product
known as ‘foie gras’ the high value and consequent risk
of fraudulent practices make it necessary to lay down
especially precise minimum marketing standards.

In the case of

(6)

It is not necessary for these standards to be applied to
certain products and presentations which are of local or
otherwise limited importance. However, names under
which such products are sold should not be such as to
mislead the consumer to a material degree by causing
him to confuse these products with products which are
subject to the standards. Similarly, additional descriptive
terms used to qualify the names of such products should
also be subject to the standards.

(7) With a view to the uniform application of this Regu-
should be

‘marketing’ and ‘batch’

the terms

lation,
defined in the poultrymeat sector.

(8)

(9)

(10)

and

handling

temperature

Storage
crucial
importance to the maintenance of high standards of
quality. Therefore,
is appropriate to lay down a
minimum temperature at which chilled poultrymeat
products are to be kept.

of

is

it

The provisions of this Regulation and in particular those
relating to surveillance and enforcement
should be
applied uniformly throughout the Community. Detailed
rules adopted to those ends should also be uniform. It is
therefore necessary to lay down common measures in
the matter of sampling procedures and tolerances.

It is necessary, in order that the consumer be provided
with sufficient, unequivocal and objective information
concerning such products offered for
sale, and to
secure the free movement of such products throughout
the Community, to ensure that poultrymeat marketing
standards take into account as far as is practicable the
provisions
of
Council Directive
20 January 1976 on the approximation of the laws of
the Member States relating to the making-up by weight
or by volume of certain pre-packaged products (4).

76/211/EEC

of

(4) OJ L 46, 21.2.1976, p. 1. Directive as last amended by Directive
2007/45/EC of the European Parliament and of the Council
(OJ
L 247, 21.9.2007, p. 17).

17.6.2008

EN

Official Journal of the European Union

L 157/47

(11) Among the indications which may optionally be used on
the labelling are those concerning the method of chilling
and particular types of farming. The use of the latter, in
the interest of consumer protection, needs to be subject
to compliance with closely defined criteria concerning
both husbandry conditions and quantity thresholds for
stating certain criteria such as age at slaughter or length
of fattening period and content of certain foodstuff ingre-
dients.

(12) When ‘free-range farming’ is indicated on the label for
meat from ducks and geese kept for foie gras production,
it is necessary also to provide an indication of the latter
on the label to ensure that the consumer has full infor-
mation on the products’ characteristics.

(13)

of

the

surveillance

is desirable that

the Commission should exercise
It
compatibility with
permanent
Community law,
including the marketing standards, of
any national measures adopted in pursuance of these
provisions. Particular provision should also be made for
the registration and regular inspection of undertakings
authorised to use terms referring to particular types of
farming. Such undertakings should therefore be obliged
to maintain detailed records for this purpose.

(14)

In view of the specialised nature of these inspections, the
competent authorities of the Member States concerned
should be able to delegate responsibility for them to
properly qualified and duly licensed outside bodies,
without prejudice
supervision and
to appropriate
precautions.

(15) Operators in third countries may wish to make use of the
optional
indications concerning chilling methods and
types of farming. Provision should be made for them
to appropriate certification by the
to do so, subject
competent authority of
the third country concerned,
which appears on a list established by the Commission.

(16)

is of particular

frozen or quick-frozen poultry,

In view of economic and technological developments in
both the preparation of poultry and checks, and given
in the
that water content
marketing of
the
frozen or quick-frozen
maximum water content of
poultry should be fixed and a monitoring system both
in slaughterhouses and at all marketing stages should be
defined without violating the principle of the free circu-
lation of products in a single market.

interest

(17) Water absorption in the production establishment should
be verified and reliable methods for the determination of
the content of water added during the preparation of
carcases of
frozen or quick-frozen poultry should be
established without a distinction being made between
liquid and other water originating from
physiological
the preparation of
such a
the poultry given that
distinction would entail practical difficulties.

(18)

(19)

(20)

(21)

The marketing of non-conforming frozen or quick-frozen
poultry without a suitable indication on the packaging
should be prohibited. As a result, it is necessary to adopt
practical
rules with regard to the indications to be
marked on individual and bulk packaging depending
on their destination so as to facilitate checks and to
ensure that
their
intended use.

they are not used other

than for

It is necessary to lay down the action to be taken if a
check reveals an irregularity in a consignment, where the
products do not satisfy the requirements of this Regu-
lation. A procedure should be established for
the
settlement of disputes which may arise in respect of
intra-Community consignments.

In the event of a dispute, the Commission should be able
to take action on the spot and by adopting measures
appropriate to the situation.

The harmonisation of requirements concerning water
content presupposes the designation of Community and
national reference laboratories.

(22)

Community financial assistance should be provided.

(23) A contract should be concluded between the Community
and the Community reference laboratory setting out the
conditions governing payment of financial assistance.

(24)

Provision should be made for the Member States to
adopt practical arrangements for checking the water
frozen and quick-frozen poultry. With a
content of
view to ensuring the uniform application of this Regu-
lation, provisions should be made for Member States to
inform the Commission and the other Member States of
the arrangements.

(25)

The measures provided for in this Regulation are in
accordance with the opinion of
the Management
Committee for the Common Organisation of Agricultural
Markets,

HAS ADOPTED THIS REGULATION:

Article 1

The products referred to in Article 121(e)(ii) of Regulation (EC)
No 1234/2007 are hereby defined as follows:

1. Poultry carcases

(a) DOMESTIC FOWL (Gallus domesticus)

— chicken, broiler: fowl in which the tip of the sternum

is flexible (not ossified),

L 157/48

EN

Official Journal of the European Union

17.6.2008

— cock, hen, casserole or boiling fowl: fowl in which

— (young) guinea fowl: bird in which the tip of the

the tip of the sternum is rigid (ossified),

sternum is flexible (not ossified),

— capon: male fowl castrated surgically before reaching
sexual maturity and slaughtered at a minimum age of
140 days: after castration the capons must be
fattened for at least 77 days,

— poussin, coquelet: chicken of less than 650 g carcase
weight
(expressed without giblets, head and feet);
chicken of 650 g to 750 g may be called ‘poussin’
the age at slaughter does not exceed 28 days.
if
Member States may apply Article 12 for
the
checking of this slaughter age,

— young cock: male chicken of laying strains in which
the tip of the sternum is rigid but not completely
ossified and of which the age at slaughter is at least
90 days;

(b) TURKEYS (Meleagris gallopavo dom.)

— (young) turkey: bird in which the tip of the sternum

is flexible (not ossified),

— turkey: bird in which the tip of the sternum is rigid

(ossified);

— guinea fowl: bird in which the tip of the sternum is

rigid (ossified).

For the purpose of this Regulation, variants of the terms
to (e) relating to sex shall be construed as
used in (a)
equivalent.

2. Poultry cuts

(a) half: half of the carcase, obtained by a longitudinal cut
in a plane along the sternum and the backbone;

(b) quarter:

leg quarter or breast quarter, obtained by a

transversal cut of a half;

(c) unseparated leg quarters: both leg quarters united by a

portion of the back, with or without the rump;

(d) breast:

the sternum and the ribs, or part

thereof,
distributed on both sides of
together with the
surrounding musculature. The breast may be presented
as a whole or a half;

it,

(c) DUCKS (Anas platyrhynchos dom., Cairina muschata), Mulard

ducks (Cairina muschata x Anas platyrhynchos)

(e)

the femur,

leg:
tibia and fibula together with the
surrounding musculature. The two cuts shall be made
at the joints;

— young duck or duckling,

(young) Muscovy duck,
(young) Mulard duck: bird in which the tip of the
sternum is flexible (not ossified),

(f)

chicken leg with a portion of the back: the weight of the
back does not exceed 25 % of that of the whole cut;

— duck, Muscovy duck, Mulard duck: bird in which the

tip of the sternum is rigid (ossified);

(g)

thigh: the femur together with the surrounding muscu-
lature. The two cuts shall be made at the joints;

(d) GEESE (Anser anser dom.)

— (young) goose or gosling: bird in which the tip of the
sternum is flexible (not ossified). The fat layer all over
the carcase is thin or moderate; the fat of the young
goose may have a colour indicative of a special diet,

— goose: bird in which the tip of the sternum is rigid
(ossified); a moderate to thick fat layer is present all
over the carcase;

(e) GUINEA FOWL (Numida meleagris domesticus)

(h) drumstick:

the tibia and fibula together with the
surrounding musculature. The two cuts shall be made
at the joints;

(i) wing: the humerus, radius, and ulna, together with the
surrounding musculature. In the case of turkey wings,
humerus or radius/ulna together with the surrounding
musculature may be presented separately. The tip,
including the carpal bones, may or may not have
been removed. The cuts shall be made at the joints;

(j)

unseparated wings: both wings united by a portion of
the back, where the weight of the latter does not exceed
45 % of that of the whole cut;

17.6.2008

EN

Official Journal of the European Union

L 157/49

(k) breast fillet: the whole or half of the breast deboned, i.e.
without sternum and ribs. In the case of turkey breast,
the fillet may comprise the deep pectoral muscle only;

(l)

breast fillet with wishbone: the breast fillet without skin
with the clavicle and the cartilaginous point of
the
sternum only, the weight of clavicle and cartilage not
to exceed 3 % of that of the cut;

(m) magret, maigret: breast fillet of ducks and geese referred
to in point (3) comprising skin and subcutaneous fat
covering the breast muscle, without the deep pectoral
muscle;

(n) deboned turkey leg meat: turkey thighs and/or drum-
tibia and fibula,

i.e. without

femur,

sticks, deboned,
whole, diced or cut into strips.

For the products listed under (e), (g) and (h) the wording
‘cuts shall be made at the joints’ is to mean cuts made within
the two lines delineating the joints as shown in the graphical
presentation in Annex II.

Products listed under (d) to (k) may be presented with or
without skin. The absence of the skin in the case of products
listed under (d) to (j) or the presence of the skin in the case
of the product listed under (k) shall be mentioned on the
labelling within the meaning of Article 1(3)(a) of Directive
2000/13/EC of
the
Council (1).

the European Parliament

and of

(a)

‘carcase’ means the whole body of a bird of the species
referred to in Article 1(1) after bleeding, plucking and evis-
ceration; however, removal of the kidneys shall be optional;
an eviscerated carcase may be presented for sale with or
liver, gizzard and neck,
without giblets, meaning heart,
inserted into the abdominal cavity;

(b) ‘cuts thereof’ means poultrymeat which owing to the size
and the characteristics of the coherent muscle tissue is iden-
tifiable as having been obtained from a particular part of the
carcase;

(c)

‘pre-packaged poultrymeat’ means poultrymeat presented in
accordance with the conditions laid down in Article 1(3)(b)
of Directive 2000/13/EC;

(d) ‘poultrymeat without pre-packaging’ means poultrymeat
presented for sale to the final consumer without pre-
packaging or else packed at the place of sale at the latter’s
request;

(e)

‘marketing’ means holding or displaying for sale, offering for
sale, selling, delivery or any other form of marketing;

(f)

‘batch’ means poultrymeat of the same species and type, the
same class, the same production run, from the same slaugh-
terhouse or cutting plant, situated in the same place, which
is to be inspected. For the purposes of Article 9 and
Annexes V and VI, a batch shall only comprise pre-
packages of the same nominal weight category.

3. Foie gras

Article 3

The livers of geese, or of ducks of
the species Cairina
muschata or Cairina muschata x Anas platyrhynchos which
have been fed in such a way as to produce hepatic fatty
cellular hypertrophy.

Poultry carcases

1.
to be marketed in
accordance with this Regulation, be presented for sale in one
of the following forms:

in order

shall,

The birds from which such livers are removed shall have
been completely bled, and the livers shall be of a uniform
colour.

— with giblets,

— partially eviscerated (‘effilé’, ‘roped’),

The livers shall be of the following weight:

— without giblets.

— duck livers shall weigh at least 300 g net,

The word ‘eviscerated’ may be added.

— goose livers shall weigh at least 400 g net.

For the purposes of this Regulation:

Article 2

(1) OJ L 109, 6.5.2000, p. 29.

Partially eviscerated carcases are carcases from which the
lungs, gizzard, crop, and kidneys have not been
liver,

2.
heart,
removed.

For all carcase presentations, if the head is not removed,

3.
trachea, oesophagus and crop may remain in the carcase.

L 157/50

EN

Official Journal of the European Union

17.6.2008

4.

Giblets shall comprise only the following:

The heart, neck, gizzard and liver, and all other parts considered
as edible by the market on which the product is intended for
final consumption. Livers shall be without gall bladders. The
gizzard shall be without
the horned membrane, and the
contents of the gizzard shall have been removed. The heart
may be with or without
the neck
remains attached to the carcase, it is not considered as one of
the giblets.

the pericardial sac.

If

Where one of these four organs is customarily not included
its absence shall be mentioned on
with the carcase for sale,
the labelling.

In addition to complying with national legislation adopted
5.
in accordance with Directive 2000/13/EC, the following further
indications shall be shown on the accompanying commercial
documents within the meaning of Article 13(1)(b) of
that
Directive:

(a)

the class as referred to in point III(1) of Part B of Annex XIV
to Regulation (EC) No 1234/2007;

(b) the condition in which the poultrymeat

is marketed in
accordance with point III(2) of Part B of Annex XIV to
Regulation (EC) No 1234/2007 and the recommended
storage temperature.

Article 4

The names under which the products covered by this
1.
Regulation are sold, within the meaning of Article 3(1)(1) of
Directive 2000/13/EC, shall be those enumerated in Article 1 of
this Regulation and the corresponding terms in the other
Community languages listed in Annex I
to this Regulation,
qualified in the case of:

— whole carcases, by reference to one of the forms of presen-
tation as laid down in Article 3(1) of this Regulation,

— poultry cuts, by reference to the respective species.

2.
The names defined in points (1) and (2) of Article 1 may
be supplemented by other terms provided that the latter do not
mislead the consumer to a material degree and in particular do
not allow confusion with other products listed in points (1) and
(2) of Article 1 or with indications provided for in Article 11.

In addition to complying with national legislation adopted
2.
in accordance with Directive 2000/13/EC, the labelling, presen-
tation and advertising of poultrymeat intended for the final
consumer shall comply with the additional requirements set
out in paragraphs 3 and 4 of this Article.

3.
In the case of fresh poultrymeat, the date of minimum
durability shall be replaced by the ‘use by’ date in accordance
with Article 10 of Directive 2000/13/EC.

4.
In the case of pre-packaged poultrymeat, the following
particulars shall also appear on the pre-packaging or on a
label attached thereto:

(a)

the class as referred to in point III(1) of Part B of Annex XIV
to Regulation (EC) No 1234/2007;

(b) in the case of fresh poultrymeat, the total price and the

price per weight unit at the retail stage;

(c)

the condition in which the poultrymeat
is marketed in
accordance with point III(2) of Part B of Annex XIV to
Regulation (EC) No 1234/2007 and the recommended
storage temperature;

(d) the registered number of the slaughterhouse or cutting plant
in accordance with Article 4 of Regulation (EC) No
the
the European Parliament
853/2004 of
Council (1), except in the case of cutting and boning at
the place of sale as provided for in Article 4(2)(d) of that
Regulation;

and of

(e)

in the case of poultrymeat imported from third countries,
an indication of the country of origin.

is offered for

5. Where poultrymeat
sale without pre-
packaging, except where cutting and boning take place at the
place of sale as provided for in Article 4(2)(d) of Regulation (EC)
No 853/2004, provided such cutting and boning is carried out
at the request and in the presence of the consumer, Article 14
of Directive 2000/13/EC shall apply to the indications referred
to in paragraph 4.

6.
By way of derogation from Article 3(5) and paragraphs 2
to 5 of this Article, it shall not be necessary to classify poul-
trymeat or to indicate the additional particulars referred to in
those Articles in the case of deliveries to cutting or processing
establishments.

Article 5

1.
Products other than those defined in Article 1 may be
marketed in the Community only under names which do not
mislead the consumer
to a material degree by allowing
confusion with those referred to in Article 1 or with indications
provided for in Article 11.

The following additional provisions shall apply to frozen poul-
trymeat as defined in point II(3) of Part B of Annex XIV to
Regulation (EC) No 1234/2007:

(1) OJ L 139, 30.4.2004, p. 55. Corrigendum published in OJ L 226,

25.6.2004, p. 22.

Article 6

17.6.2008

EN

Official Journal of the European Union

L 157/51

The temperature of frozen poultrymeat concerned by this Regu-
lation must be stable and maintained, at all points in the
product, at – 12 °C or lower, with brief upward fluctuations
of no more than 3 °C. These tolerances in the temperature of
the product shall be permitted in accordance with good storage
and distribution practice during local distribution and in retail
display cabinets.

Article 7

1.
In order to be graded as classes A and B, poultry carcases
and cuts covered by this Regulation shall meet the following
minimum requirements, i.e. they shall be:

(a)

intact, taking into account the presentation;

(b) clean, free from any visible foreign matter, dirt or blood;

(c)

free of any foreign smell;

(d) in the case of frozen or quick-frozen poultry there shall be
no traces of freezer-burn (1) except those that are incidental,
small and unobtrusive and not present on the breast or legs.

Article 8

1.
Decisions arising from failure to comply with Articles 1, 3
and 7 may only be taken for the whole of the batch which has
been checked in accordance with the provisions of this Article.

A sample consisting of the following numbers of indi-
2.
vidual products as defined in Article 1 shall be drawn at
random from each batch to be inspected in slaughterhouses,
cutting plants, wholesale and retail warehouses or at any
other stage of marketing, including during transport or, in the
case of imports from third countries, at the time of customs
clearance:

(d) free of visible bloodstains except those which are small and

Batch size

Sample size

unobtrusive;

(e)

free of protruding broken bones;

(f)

free of severe contusions.

1

100 to 500

501 to 3 200

> 3 200

2

30

50

80

Tolerable number of defective units

Total

3

5

7

10

For points (1) (1) and (3)
of Article 1, and
Article 7(1)

4

2

3

4

In the case of fresh poultry, there shall be no traces of prior
chilling.

In order to be graded as class A, poultry carcases and cuts

2.
shall in addition satisfy the following criteria:

(a)

they shall be of good conformation. The flesh shall be
plump, the breast well developed, broad, long and fleshy,
and the legs shall be fleshy. On chickens, young ducks or
ducklings and turkeys, there shall be a thin regular layer of
fat on the breast, back and thighs. On cocks, hens, ducks
and young geese a thicker layer of fat is permissible. On
geese a moderate to thick fat layer shall be present all over
the carcase;

(1) Tolerance within each species, not from one species to another.

3.
In the checking of a batch of class A poultrymeat, the
total tolerable number of defective units referred to in column 3
of the table in paragraph 2 is allowed. These defective units may
also comprise, in the case of breast fillet, fillets with up to 2 %
in weight of cartilage (flexible tip of sternum).

However, the number of defective units not complying with the
provisions of points (1) and (3) of Article 1, nor Article 7(1),
shall not exceed the figures shown in column 4 of the table in
paragraph 2.

(b) a few small feathers, stubs (quill ends) and hairs (filoplumes)
may be present on the breast,
legs, back, footjoints and
wing tips. In the case of boiling fowl, ducks, turkeys and
geese, a few may also be present on other parts;

(c) some damage, contusion and discoloration is permitted
provided that it is small and unobtrusive and not present
on the breast or legs. The wing tip may be missing. A slight
redness is permissible in wing tips and follicles;

As regards point (3) of Article 1, no defective unit shall be
considered tolerable unless it be of a weight of at least 240 g
in the case of duck livers and of at least 385 g in the case of
goose livers.

(1) Freezer-burn: (in the sense of a reduction in quality) is the local or
area-type irreversible drying up of skin and/or flesh which may
produce changes:
— in the original colour (mostly getting paler), or
— in flavour and smell (flavourless or rancid), or
— in texture (dry, spongy).

L 157/52

EN

Official Journal of the European Union

17.6.2008

In the checking of a batch of class B poultrymeat, the

4.
tolerable number of defective units shall be doubled.

(c) no pre-package having a negative error greater than twice
the tolerable negative error given in paragraph 9 shall be
marketed.

5. Where the checked batch does not comply, the super-
the batch
vising agency shall prohibit
comes from a third country,
its import, unless and until
proof is forthcoming that it has been made to comply with
Articles 1 and 7.

its marketing or,

if

Article 9

1.
Frozen or quick-frozen poultrymeat pre-packaged within
the meaning of Article 2 of Directive 76/211/EEC may be
classified by weight category in accordance with point III(3)
of Part B of Annex XIV to Regulation (EC) No 1234/2007.
The pre-packages may contain:

— one poultry carcase, or

For the purpose of applying this Regulation, the definitions of
nominal weight, actual content and negative error laid down in
Annex I to Directive 76/211/EEC shall apply.

Regarding responsibility of

5.
the packer or importer of
frozen or quick-frozen poultrymeat and checks to be carried
out by competent authorities, points 4, 5 and 6 of Annex I
to Directive 76/211/EEC apply mutatis mutandis.

The checking of pre-packages shall be carried out by

6.
sampling and shall be in two parts:

— a check covering the actual content of each pre-package in

— one or more poultry cuts of the same type and species, as

the sample,

defined in Article 1.

in accordance with paragraphs 3
2.
All pre-packages shall
and 4 bear an indication of
the product,
known as ‘nominal weight’, which they are required to contain.

the weight of

Pre-packages of frozen or quick-frozen poultrymeat may

3.
be classified by categories of nominal weights as follows:

(a) carcases:

— < 1 100 g: classes of 50 g (1 050 — 1 000 — 950,

etc.),

— 1 100 — < 2 400 g: classes of 100 g (1 100 — 1 200

— 1 300, etc.),

— ≥ 2 400 g: classes of 200 g (2 400 — 2 600 — 2 800,

etc.);

(b) cuts:

— a check on the average actual contents of the pre-packages

in the sample.

A batch of pre-packages shall be considered acceptable if the
results of both these checks satisfy the acceptance criteria
referred to in paragraphs 10 and 11.

7.
A batch shall be made up of all the pre-packages of the
same nominal weight, the same type and the same production
run, packed in the same place, which are to be inspected.

The batch size shall be limited to the quantities laid down
below:

— where pre-packages are checked at the end of the packing
to the
line,
maximum hourly output of the packing line, without any
restriction as to batch size,

in each batch shall be equal

the number

— < 1 100 g: classes of 50 g (1 050 — 1 000 — 950,

etc.),

— ≥ 1 100 g: classes of 100 g (1 100 — 1 200 — 1 300,

etc.).

— in other cases the batch size shall be limited to 10 000.

8.
A sample consisting of the following numbers of pre-
packages shall be drawn at random from each batch to be
inspected:

Pre-packages referred to in paragraph 1 shall be made up

4.
in such a way that they satisfy the following requirements:

Batch size

Sample size

(a)

the actual contents shall not be less, on average, than the
nominal weight;

than the tolerable negative error

(b) the proportion of pre-packages having a negative error
greater
laid down in
paragraph 9 shall be sufficiently small for batches of pre-
packages to satisfy the requirements of the tests specified in
paragraph 10;

100 to 500

501 to 3 200

> 3 200

30

50

80

For batches of fewer than 100 pre-packages, the non-destructive
test, within the meaning of Annex II to Directive 76/211/EEC,
where carried out, shall be 100 %.

17.6.2008

EN

Official Journal of the European Union

L 157/53

In the case of pre-packaged poultrymeat the following

9.
tolerable negative errors are permitted:

s

= standard deviation of the actual contents of the pre-

packages in the batch

(grams)

The standard deviation shall be estimated as set out under point
2.3.2.2. of Annex II to Directive 76/211/EEC.

Tolerable negative error

Nominal weight

less than 1 100

1 100 to < 2 400

2 400 and more

carcases

25

50

100

cuts

25

50

For the checking of

10.
the actual content of each pre-
package in the sample, the minimum acceptable content shall
be calculated by subtracting the tolerable negative error for the
contents concerned from the nominal weight of
the pre-
package.

The pre-packages in the sample whose actual contents are less
than the minimum acceptable content shall be considered
defective.

The batch of pre-packages
considered
acceptable or rejected, if the number of defective units found
in the sample is less than or equal to the acceptance criterion or
equal to or greater than the criterion for rejection shown below:

checked shall be

For

so long

as Council Directive 80/181/EEC (1)
12.
authorises the use of supplementary indications, the indication
of the nominal weight of pre-packages to which this Article
applies may be accompanied by a supplementary indication.

13.
In respect of poultrymeat entering the United Kingdom
from other Member States, checks shall be carried out on a
random basis and shall not be made at the border.

Article 10

An indication of the use of one of the methods of chilling
defined hereafter and the corresponding terms in the other
Community languages listed in Annex III may appear on the
labelling within the meaning of Article 1(3)(a) of Directive
2000/13/EC:

— air chilling: chilling of poultry carcases in cold air,

— air-spray chilling: chilling of poultry carcases in cold air

interspersed with waterhaze or fine water spray,

— immersion chilling: chilling of poultry carcases in tanks of
in accordance with the coun-

water or of ice and water,
terflow process.

Number of defective units

Acceptance criterion

Rejection criterion

Article 11

Sample size

30

50

80

2

3

5

3

4

6

For the checking of the average actual contents, a batch
11.
of pre-packages shall be considered acceptable if the average
actual content of
the pre-packages forming the sample is
greater than the acceptance criterion shown below:

Sample size

Acceptance criterion for average actual content

30

50

80

— ≥ Qn – 0,503 s
— ≥ Qn – 0,379 s
— ≥ Qn – 0,295 s

x

x

x

1.
In order to indicate types of farming with the exception of
organic or biological farming, no other terms except those set
out hereunder and the corresponding terms
in the other
Community languages listed in Annex IV may appear on the
labelling within the meaning of Article 1(3)(a) of Directive
2000/13/EC, and in any case they may appear only if the
relevant conditions specified in Annex V to this Regulation
are fulfilled:

(a)

‘Fed with … % …’;

(b) ‘Extensive indoor’ (‘Barn-reared’);

(c)

‘Free range’;

(d) ‘Traditional free range’;

(e)

‘Free range — total freedom’.

— = average actual content of pre-packages
x

These terms may be supplemented by indications referring to
the particular characteristics of the respective types of farming.

Qn = nominal weight of the pre-package

(1) OJ L 39, 15.2.1980, p. 40.

L 157/54

EN

Official Journal of the European Union

17.6.2008

When free-range production (points (c), (d) and (e)) is indicated
on the label
for the
production of foie gras, the term ‘from foie gras production’
shall also be indicated.

from ducks and geese kept

for meat

2. Mention of the age at slaughter or length of fattening
period shall be permitted only when use is made of one of
the terms referred to in paragraph 1 and for an age of not
(c) or (d). However,
less than that indicated in Annex V(b),
this provision does not apply to animals covered by the
fourth indent of point 1(a) of Article 1.

Paragraphs 1 and 2 shall apply without prejudice to
3.
national
technical measures going beyond the minimum
requirements given in Annex V, which are applicable only to
producers of the Member State concerned, provided that they
are compatible with Community law and are in conformity with
the common marketing standards for poultrymeat.

The national measures referred to in paragraph 3 shall be

4.
communicated to the Commission.

the request of

At any time, and at

5.
the Commission,
Member States shall provide all the information necessary for
assessing the compatibility of the measures referred to in this
Article with Community law and their conformity with the
common marketing standards for poultrymeat.

Article 12

1.
Slaughterhouses authorised to use the terms referred to in
Article 11 shall be subject to special registration. They shall
keep a separate record, by type of farming of:

(a)

the names and addresses of the producers of such birds,
who shall be registered following an inspection by the
competent authority of the Member State;

(b) at the request of this authority, the number of birds kept by

each producer per turnround;

(c)

the number and total live or carcase weight of such birds
delivered and processed;

(d) details of
purchasers,
dispatch.

including names

sales,
for a minimum of

and addresses of
following

six months

The producers referred to in paragraph 1 shall subse-
2.
quently be inspected regularly. They shall keep up-to-date
records, for a minimum of six months following dispatch, of
the number of birds by type of
farming showing also the
number of birds sold, the name and addresses of the purchasers,
and quantities and source of feed supply.

In addition producers using free-range systems shall also keep
records of the date when birds were first given access to range.

Feed manufacturers and suppliers shall keep records for at
3.
least six months after dispatch showing that the composition of
the feed supplied to the producers for the type of farming
referred to in Article 11(1)(a) complies with the indications
given in respect of feeding.

Hatcheries shall keep records of birds of

4.
the strains
recognised as slow growing supplied to the producers for the
types of farming referred to in Article 11(1)(d) and (e) for at
least six months after dispatch.

5.
Regular inspections regarding compliance with Article 11
and paragraphs 1 to 4 of this Article shall be carried out at:

(a)

the farm: at least once per turnround;

(b) the feed manufacturer and supplier: at least once a year;

(c)

the slaughterhouse: at least four times per year;

(d) the hatchery: at least once per year for the types of farming

referred to in Article 11(1)(d) and (e).

6.
Each Member State shall provide the other Member States
and the Commission with a list of the approved slaughterhouses
registered according to paragraph 1, showing their name and
address and the number allotted to each of them. Any alteration
of that list shall be communicated at the beginning of each
quarter of the calendar year to the other Member States and
the Commission.

Article 13

In the case of supervision of the indication of the type of
farming used as referred to in Article 121(e)(v) of Regulation
(EC) No 1234/2007, bodies designated by the Member States
shall comply with the criteria set out in European Norm No
EN/45011 of 26 June 1989, and as such shall be licensed and
supervised by the competent authorities of the Member State
concerned.

Article 14

Poultrymeat imported from third countries may bear one or
more of the optional
indications provided for in Articles 10
and 11 if
is accompanied by a certificate issued by the
competent authority of the country of origin attesting to the
the products in question with the relevant
compliance of
provisions of this Regulation.

it

On receipt of a request from a third country, the Commission
shall establish a list of such authorities.

17.6.2008

EN

Official Journal of the European Union

L 157/55

Article 15

1. Without prejudice to Article 16(5) and Article 17(3),
frozen and quick-frozen chickens may be marketed by way of
business or trade within the Community only if
the water
content does not exceed the technically unavoidable values
determined by the method of analysis described in Annex VI
(drip method) or that in Annex VII (chemical method).

in specific cases,
authorities. The competent authorities may,
apply the provisions of paragraph 1, and in particular of
points 1 and 10 of Annex IX, and of paragraph 2 more strin-
gently in respect of a given slaughterhouse, where this proves
necessary to ensure compliance with the total water content
permitted under this Regulation.

2.
The competent authorities designated by each Member
State shall ensure that the slaughterhouses adopt all measures
necessary to comply with the provisions of paragraph 1 and in
particular that:

— samples for monitoring water absorption during chilling and
frozen and quick-frozen chickens are

water content of
taken,

They shall, in all cases where a batch of frozen or quick-frozen
chickens was deemed not
to comply with this Regulation,
resume testing at the minimum frequency of checks referred
to in paragraph 2 only after three successive checks according
to Annex VI or VII, to be carried out by sampling from three
different days of production within a maximum of four weeks,
have shown negative results. The costs of these checks shall be
paid by the slaughterhouse concerned.

— results of the checks are recorded and kept for a period of

one year,

— each batch is marked in such a way that

its date of
production can be identified; this batch mark must appear
on the production record.

4. Where,
in the case of air chilling, the results of checks
referred to in paragraphs 1 and 2 show compliance with the
criteria laid down in Annexes VI to IX during a period of six
months, the frequency of the checks referred to in paragraph 1
may be reduced to once every month. Any failure to comply
with the criteria laid down in these Annexes shall result in
reinstatement of checks as referred to in paragraph 1.

Article 16

1.
Regular checks in accordance with Annex IX on the water
absorbed or checks in accordance with Annex VI shall be
carried out in the slaughterhouses at least once each working
period of eight hours.

Where these checks reveal that the amount of water absorbed is
greater than the total water content permitted under the terms
of this Regulation, account being taken of the water absorbed
by the carcases during the stages of processing which are not
subject to checking, and where,
in any case, the amount of
water absorbed is greater than the levels referred to in point
10 of Annex IX, or in point 7 of Annex VI, the necessary
technical adjustments shall be made immediately by the slaugh-
terhouse to the process.

2.
In all cases referred to in the second subparagraph of
paragraph 1 and in any case at least once every two months,
checks on water content referred to in Article 15(1) shall be
carried out, by sampling, on frozen and quick-frozen chickens
from each slaughterhouse in accordance with Annex VI or VII,
to be chosen by the competent authority of the Member State.
These checks shall not be conducted for carcases in respect of
which proof is provided to the satisfaction of the competent
authority that they are intended exclusively for export.

3.
The checks referred to in paragraphs 1 and 2 shall be
carried out by or under the responsibility of the competent

5.
If the result of the checks referred to in paragraph 2 is in
excess of the admissible limits, the batch concerned shall be
In that event,
deemed not to comply with this Regulation.
however,
that a
the slaughterhouse concerned may request
counter-analysis be carried out in the reference laboratory of
the Member State, using a method to be chosen by the
competent authority of the Member State. The costs of this
counter-analysis shall be borne by the holder of the batch.

the

take

appropriate measures

6. Where the batch in question is deemed after such counter-
analysis not to comply with this Regulation, the competent
authority shall
aimed at
allowing it to be marketed as such within the Community
only on condition that both individual and bulk packaging of
the carcases concerned shall be marked by the slaughterhouse
under the supervision of the competent authority with a tape or
label bearing, in red capital letters, at least one of the indications
set out in Annex X.

The batch referred to in the first subparagraph shall remain
under the supervision of the competent authority until
it is
dealt with in accordance with this paragraph or otherwise
disposed of. If it is certified to the competent authority that
the batch referred to in the first
to be
the competent authority shall
exported,
take all necessary
measures
the batch in question from being
to prevent
marketed within the Community.

subparagraph is

L 157/56

EN

Official Journal of the European Union

17.6.2008

The indications provided for in the first subparagraph shall be
marked in a conspicuous place so as to be easily visible, clearly
legible and indelible. They shall not in any way be hidden,
obscured or interrupted by other written or pictorial matter.
least 1 cm high on the individual
The letters shall be at
packaging and 2 cm on bulk packaging.

Article 17

1.
The Member State of destination may, where there are
serious grounds for suspecting irregularities, carry out non-
discriminatory random checks of
frozen or quick-frozen
chickens in order to verify that a consignment meets the
requirements of Articles 15 and 16.

The checks referred to in paragraph 1 shall be carried out
2.
at the place of destination of the goods or at another suitable
place, provided that in the latter case the choice of the places is
not at the border and interferes as little as possible with the
routing of the goods and that the goods may proceed normally
to their destination once the appropriate sample has been taken.
However, the products concerned shall not be sold to the final
consumer until the result of the check is available.

Such checks shall be carried out as quickly as possible so as not
unduly to delay their placing on the market, or cause delays
which might impair their quality.

Results of these checks and any subsequent decisions and the
grounds for taking them shall be notified at the latest two
working days after sampling to the consignor, the consignee
taken by the competent
or
authority of the Member State of destination and the reasons
for such decisions shall be notified to the competent authority
of the Member State of dispatch.

representative. Decisions

their

the consignor or his representative so requests,

If
the said
decisions and reasons shall be forwarded to him in writing
with details of the rights of appeal which are available to him
under the law in force in the Member State of destination and
of the procedure and time limits applicable.

the holder of

the admissible limits,

If the result of the checks referred to in paragraph 1 is in
3.
excess of
the batch
concerned may request that a counter-analysis be carried out
in one of the reference laboratories listed in Annex XI, using the
same method as for the initial test. The expenses occasioned by
this counter-analysis shall be borne by the holder of the batch.
The tasks and competencies of reference laboratories are set out
in Annex XII.

4.
If, after a check carried out in accordance with paragraphs
1 and 2 and, if requested, after a counter-analysis, it is found
that the frozen or quick-frozen chickens do not comply with
Articles 15 and 16, the competent authority of the Member

State of destination shall apply the procedures provided for in
Article 16(6).

the competent authorities of

In the cases provided for in paragraphs 3 and 4, the
5.
competent authority of the Member State of destination shall
the Member State of
contact
dispatch without delay. The latter authorities shall
take all
necessary measures and notify the competent authority of the
first Member State of the nature of the checks carried out, the
decisions taken and the reasons for such decisions.

Where the checks referred to in paragraphs 1 and 3 show
repeated irregularities, or where such checks,
in the view of
the Member State of dispatch, are being carried out without
sufficient
the
Member States concerned shall inform the Commission.

authorities of

justification,

competent

the

To the extent necessary to ensure uniform application of this
Regulation or at the request of the competent authority of the
Member State of destination, and taking into account the nature
of the infringements, the Commission may:

— send a mission of experts to the establishment concerned
and, in conjunction with the competent national authorities,
carry out on-the-spot inspections, or

— request the competent authority of the Member State of
dispatch to intensify its sampling of the products of the
establishment
to apply
and
sanctions in accordance with Article 194 of Regulation
(EC) No 1234/2007.

if necessary

concerned

The Commission shall inform the Member States of its findings.
Member States in whose territory an inspection is carried out
the
shall give the experts all
performance of their tasks.

the assistance necessary for

Pending the Commission’s
the Member State of
dispatch must, at the request of the Member State of desti-
nation,
intensify checks on products coming from the estab-
lishment in question.

findings,

Where these measures are taken to deal with repeated irregula-
rities on the part of an establishment, the Commission shall
charge any expenses occasioned by the application of
the
the third subparagraph to the
provisions of
establishment involved.

the indents of

Article 18

The competent authorities of

the Member States shall
1.
inform the respective national
reference laboratory without
delay about the results of the checks referred to in Articles
15, 16 and 17, carried out by them or under their responsi-
bility.

17.6.2008

EN

Official Journal of the European Union

L 157/57

The national reference laboratories shall forward these data to
the board of experts referred to in Article 19 for further
evaluation and discussion with national reference laboratories
before 1 July each year. The findings shall be presented to the
Management Committee for consideration in accordance with
Article 195 of Regulation (EC) No 1234/2007.

The Member States shall adopt the practical measures for
2.
the checks provided for in Articles 15, 16 and 17 at all stages
of marketing, including checks on imports from third countries
at the time of customs clearance in accordance with Annexes VI
and VII. They shall
inform the other Member States and the
Commission of these measures. Any changes to the measures
shall be communicated immediately to the other Member States
and to the Commission.

Article 19

A board of experts in monitoring water content in poultrymeat
shall act as a coordinating body for the testing activities of the
national reference laboratories. It shall consist of representatives
of
the Commission and national reference laboratories. The
tasks of the board and of national reference laboratories, as
well as the organisational structure of the board, are set out
in Annex XII.

Financial assistance shall be paid to the reference laboratory
concluded between the
contract
under
Commission, on behalf of the Community, and that laboratory.

terms of

the

a

(e)

turkey breast, with skin;

(f)

turkey thighs, drumsticks, legs, with skin;

(g) deboned turkey leg meat, without skin.

The competent authorities designated by each Member
2.
State shall ensure that the slaughterhouses and cutting plants,
whether or not attached to slaughterhouses, adopt all measures
necessary to comply with the provisions of paragraph 1 and in
particular that:

the

fresh,

frozen and quick-frozen cuts

(a) regular checks on water absorbed are carried out in the
slaughterhouses in accordance with Article 16(1) also for
chicken and turkey carcases intended for the production
of
listed in
paragraph 1 of this Article. These checks shall be carried
least once each working period of eight hours.
out at
turkey carcases,
However,
regular checks on water absorbed need not be carried out.
The limit values fixed in point 10 of Annex IX shall also
apply for turkey carcases;

in the case of air chilling of

The Director-General for Agriculture and Rural Development is
authorised to sign the contract on behalf of the Commission.

Article 20

1.
The following fresh, frozen and quick-frozen poultry cuts
may be marketed by way of business or trade within the
Community only if
the water content does not exceed the
technically unavoidable values determined by the method of
analysis described in Annex VIII (chemical method):

(a) chicken breast

fillet, with or without wishbone, without

skin;

(b) results of the checks are recorded and kept for a period of

one year;

(c) each batch is marked in such a way that

its date of
production can be identified; this batch mark must appear
on the production record.

in the case of air chilling of chickens, the results of
Where,
checks referred to in point
(a) and in paragraph 3 show
compliance with the criteria laid down in Annexes VI to IX
during a period of six months, the frequency of the checks
referred to in point (a) may be reduced to once every month.
Any failure to comply with the criteria laid down in Annexes VI
to IX shall result in reinstatement of checks as referred to in
point (a).

(b) chicken breast, with skin;

(c) chicken thighs, drumsticks, legs, legs with a portion of the

back, leg quarters, with skin;

(d) turkey breast fillet, without skin;

3.
At least once every three months, checks on the water
content referred to in paragraph 1 shall be carried out, by
sampling, on frozen and quick-frozen poultry cuts from each
cutting plant producing such cuts, in accordance with Annex
VIII. These checks do not have to be conducted for poultry cuts
in respect of which proof is provided to the satisfaction of the
competent authority that
they are intended exclusively for
export.

L 157/58

EN

Official Journal of the European Union

17.6.2008

After one year of compliance with the criteria laid down in
Annex VIII in a particular cutting plant, the frequency of tests
shall be reduced to once every six months. Any failure to
comply with these criteria shall
in reinstatement of
checks as referred to in the first subparagraph.

result

4.
Article 16(3) to (6) and Articles 17 and 18 shall apply,
mutatis mutandis, for poultry cuts referred to in paragraph 1 of
this Article.

Article 21

References to the repealed Regulation and to Regulation (EEC)
No 1906/90 shall be construed as references to this Regulation
and shall be read in accordance with the correlation table in
Annex XIII.

Article 22

This Regulation shall enter into force on the 20th day following
that of
the European
Union.

its publication in the Official

Journal of

Regulation (EEC) No 1538/91 is hereby repealed as from 1 July
2008.

It shall apply from 1 July 2008.

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

Done at Brussels, 16 June 2008.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

17.6.2008

EN

Official Journal of the European Union

L 157/59

I

X
E
N
N
A

s
e
s
a
c
r
a
c

y
r
t
l
u
o
p

f
o

s
e
m
a
N

—

)
1
(
1

e
l
c
i
t
r
A

v
l

t
i

r
f

n
e

l
e

s
r
e
l
i

o
r
b

,
s
i
l

ā
C

’

r
e
l
i
o
r
B

‘

,

o

l
l

o
P

e
d
(

t
e
l
u
o
P

)
r
i
a
h
c

,

n
e
k
c
i
h
C

r
e
l
i

o
r
b

-

ι

α
κ

ί

ο
ν
τ
ε
τ
ε
Π

ο
λ
υ
ο
π
ό
τ
ο
Κ

)

ο
τ
α
ε
ρ
κ

ς
ε
τ
ό
κ

(

ς
ή
γ
ω
γ
α
ρ
α
π

r
e
l
i

o
r
b

t
e

,

d
u
b
T

i

e
d

a
d

s
c

s
e

g
b

n
e
h
c
n
h
ä
H

n
h
u
h
t
s
a
M

-
e
t
g
a
l
s

,

g
n

i
l
l
y
K

g
n

i
l
l
y
k

r
e
l
j

o
r
b

,
e

ř

u
K

)
e
n
r
a
c

e
d
(

o

l
l

o
P

р
е
л
й
о
р
б

,

е
л
и
П

.

1

a
t

ī

r

ā

v

i
a
v

a
t

ē

a

ļ

a
g

u
n
t
u
p

j

t
u
a
s

ā
m

,
a
t
s
i
v

,
s
i
l
i
a
G

a
n

i
l
l
a
g

,

o

l
l
a
G

a
d

e
m
a
l
l

o
P

o
d
o
r
b

à
(

e
l
u
o
p

,

q
o
C

)
r
i
l
l
i

u
o
b

r
o

,
e
l
o
r
e
s
s
a
c

l

w
o
f

g
n

i
l
i

o
b

,

n
e
h

,

k
c
o
C

ι

α
κ

ί

ο
ν
ι
ε
τ
ε
Π

α
ι
γ

(

ς
ε
τ
ό
κ

)

ι

ο
μ
ο
ά
ρ
β

,

d
a
n
a
k

,

d
e
k
u
K

s
k
e
s
i

m
a
t
u
a
h

s
k
e
s
i

m
t
e
e
k

i

õ
v

-
u
d
o
k

d
u
d
l
e
õ
m

d
u
n
n

i
l

e
n
ø
h
e
p
p
u
s

a
n

o
b
e
n

,
í

n
e

ž

e
b

í

n
e

ů

č

ř

r
d

e
p

a
v

n
h
u
h
n
e
p
p
u
S

,
e
n
ø
h

,
e
n
a
H

,
e
c
i
p
e
l
s

,
t
u
o
h
o
K

a
n

i
l
l
a
g

,

o

l
l
a
G

а
к
ш
о
к
о
к

,

л
е
т
е
П

.

2

u
r

ļ

ē

p

)
a
n
u
a
J
(

a
ņ
i
t
s
i
v

s
s
o
Z

a
ņ
i
t
s
i
v

u
r

ļ

ē

P

s
n
u
a
p
a
K

e
n
o
p
p
a
C

n
o
p
a
h
C

n
o
p
a
C

s
i
t

ī

l

ā
C

o
t
t
e
l
l
a
G

,

n
i
s
s
u
o
P

t
e
l
e
u
q
o
c

,

n
i
s
s
u
o
P

t
e
l
e
u
q
o
C

,

α
ι
ν
ό
π
α
Κ

ς
ό
σ
σ
ο
ε
Ν

ι

ρ
ά
ν
ι
ε
τ
ε
π

k
k
u
k
h
o
K

i

n
u
a
p
a
K

n
u
p
a
K

n
u
o
p
a
K

n
ó
p
a
C

,

н
е
о
г
у

л
е
т
е
П

(

)

н
е
п
о
к
с

d
a
j
o
p
e
k
u
k

a
j

-
a
n
a
K

n
e
k
ü
k
n
e
b
u
t
S

,

n
i
s
s
u
o
P

t
e
l
e
u
q
o
C

k
e
t
u
o
h
o
k

,

o
k
t
á

ř

u
K

o
l
e
u

l
l

o
P

е
л
т
е
п

,

а
к
р
Я

s
i
l
i
a
g

s
n
u
a
J

o

l
l
a
g

e
n
a
v
o
G

i

q
o
c

e
n
u
e
J

k
c
o
c

g
n
u
o
Y

ι

ρ
ά
ν
ι
ε
τ
ε
Π

k
k
u
k

r
o
o
N

n
h
a
H

r
e
g
n
u
J

e
n
a
h
g
n
U

t
u
o
h
o
k

ý
d
a
l
M

n
e
v
o

j

o

l
l
a
G

л
е
т
е
п

д
а
л
М

s
r
a
t

ī

t

)
s
n
u
a
J
(

)
e
n
a
v
o
G

i

(

i

o
n
h
c
c
a
t

,

u
a
e
n
n
o
d
n
D

i

e
d
n
d

i

)
e
n
u
e
j
(

y
e
k
r
u
t

)
g
n
u
o
Y

(

)

ι

ο
λ
ά
γ

ί

ο
ρ
α
ε
Ν

ς
ε
λ
ύ
ο
π
ο
λ
α
γ

ι

α
κ

(

n
u
k
l
a
k

)
r
o
o
N

(

,
e
t
u
P

)
e
g
n
u
J
(

n
u
k
l
a
k

n
h
a
h
t
u
r
T

)
r
e
g
n
u
J
(

)
i
n
M

i

(

a
t

ů

r
k

)
á
d
a
l
M

(

)
n
e
v
o
j
(

o
v
a
P

а
к
й
у
п

)

а
д
а
л
М

(

s
r
a
t
T

ī

i

a
/
o
n
h
c
c
a
T

à
(

e
d
n
D

i

)
r
i
l
l
i

u
o
b

y
e
k
r
u
T

-

ο
λ
α
γ

ι

α
κ

ι

ο
λ
ά
Γ

ς
ε
λ
ύ
ο
π

n
u
k
l
a
K

n
h
a
h
t
u
r
T

,
e
t
u
P

n
u
k
l
a
k
s
l
v
A

a
t

ů

r
K

o
v
a
P

а
к
й
у
П

)
a
n
u
a
j
(

,
e
l

ī

p

,
s
n
ē

l

ī

)
a
n
u
a
J
(

ī

,
e
l

p
s
u
k
s
u
m

d
r
a
l
u
M

)
a
n
u
a
J
(

e
l

ī

p

’

p

a
r
t
a
n
a

)
e
n
u
e
j
(

,

n
o
t
e
n
a
c

a
t
u
m

a
r
t
a
n
A

)
e
n
a
v
o
G

i

(

e
d

d
r
a
n
a
c

,
e
i
r
a
b
r
a
B

k
c
u
d

y
v
o
c
s
u
M

,

g
n

i
l

k
c
u
d

)
g
n
u
o
Y

(

)
e
n
a
v
o
G

i

(

,

d
r
a
n
a
c

)
e
n
u
e
J
(

,

k
c
u
d

)
g
n
u
o
Y

(

‘

d
r
a
l
u
m

a
r
t
a
n
A

d
r
a
l
u
m

k
c
u
d

)
e
n
a
v
o
G

i

(

d
r
a
n
a
c

)
e
n
u
e
j
(

d
r
a
l
u
M

)
g
n
u
o
Y

(

ς
ε
ι
π
α
π

,

,

ς
ε
ι
π
ά
π

ς
έ
ρ
α
ε
Ν

α
ι
κ
ά
π
α
π

ς
ε
ι
π
ά
π

ς
έ
ρ
α
ε
ν

ί

ς
α
ρ
α
β
ρ
α
Β

)

)

(

ή

(

)

ς
έ
ρ
α
ε
ν

(

d
r
a
l
u
m

,
e
l

ī

p
s
u
k
s
u
m

,
e
l

ī

P

a
r
t
a
n
A

a
r
t
a
n
A

e
l

ī

p

d
r
a
l
u
M

a
r
t
a
n
A

a
t
u
m

’

d
r
a
l
u
m

‘

à
(

d
r
a
l
u
m

)
r
i
l
l
i

u
o
b

d
r
a
n
a
c

,

d
r
a
n
a
C

à
(

e
i
r
a
b
r
a
B

e
d

d
r
a
n
a
c

,
)
r
i
l
l
i

u
o
b

y
v
o
c
s
u
M

,

k
c
u
D

d
r
a
l
u
M

,

k
c
u
d

k
c
u
d

ς
ε
ι
τ
ά
π

ς
ε
ι
τ
ά
Π

,

ί

ς
α
ρ
α
β
ρ
α
Β

d
r
a
l
u
m

ς
ε
ι
τ
ά
π

-
k
s
u
m

)
r
o
o
n
(

)
r
o
o
n
(

,
t
r
a
p
s
u

d
r
a
l
l

u
m

.

g
e
o
p
d
r
a
p

i

-
r
a
b
r
a
B

)
e
g
n
u
J
(

e
g
n
u
J
(

e
t
n
e
e
i

)
e
t
n
e
d
r
a
l
u
M

,
e
t
n
e
g
n
u
J

,
t
r
a
p

)
r
o
o
N

(

,
e
t
n
e
t
s
a
m
h
ü
r
F

d
n
a

)
g
n
U

(

)
g
n
U

(

d
n
a
i
r
e
b
r
e
b

,

a
n
h
c
a
k

)
á
d
a
l
M

(

)
á
d
a
l
m

(

á
v
o
m
ž

i
P

,
ê
n
h
c
a
k

)
g
n
U

(

)
á
d
a
l
m

(

,
a
n
h
c
a
k

o

n
e
v
o
j
(

o
t
a
P

o
t
a
p

i

,
)
o
n
d
a
n
a

o
t
a
p

,
)
n
e
v
o
j
(

a
i
r
a
b
r
a
B

e
d

d
n
a
d
r
a
l
u
m

d
r
a
l
u
M

a
n
h
c
a
k

)
n
e
v
o
j
(

o
d
a
z
u
r
c

d
r
a
l
l

u
m

,
t
r
a
p
s
u

e
t
n
e
d
r
a
l
u
M

e
t
n
e
e
i

d
n
a
i
r
e
b
r
e
b
s
l
v
A

d
n
a
d
r
a
l
u
m

s
l
v
A

-
k
s
u
m

,
t
r
a
P

-
r
a
b
r
a
B

,
e
t
n
E

d
n
a
s
l
v
A

a
n
h
c
a
k

,
a
n
h
c
a
k

d
r
a
l
u
M

,
a
n
h
c
a
K

á
v
o
m
ž

i
P

e
d

o
t
a
p

,

o
t
a
P

o
t
a
p

,
a
i
r
a
b
r
a
B

o
d
a
z
u
r
c

,

а
ц
и
т
а
п

а
д
а
л
М

)

(

)

а
д
а
л
м

(

е
т
а
п

а
н
с
у
к
с
у
м

)

д
а
л
м

(

,

а
ц
и
т
а
п

р
а
л
ю
м

р
а
л
ю
м

,

а
ц
и
т
а
п

а
н
с
у
к
с
у
м

,

а
ц
и
т
а
П

,
s
s
o
z

)
a
n
u
a
J
(

s
n
ē

l
s
o
z

a
c
o

)
e
n
a
v
o
G

i

(

n
o
s
i
o

g
n

i
l
s
o
g

u
o

e
i
o

)
e
n
u
e
J
(

,
e
s
o
o
g

)
g
n
u
o
Y

(

ή

ς
ε
ν
ή
χ

)

ς
έ
ρ
α
ε
Ν

α
ι
κ
ά
ν
η
χ

(

,
i

n
a
h

)
r
o
o
N

(

g
e
o
p
e
n
a
h

,
s
n
a
g
t
s
a
m
h
ü
r
F

,
s
n
a
G

)
e
g
n
u
J
(

s
n
a
g
t
s
a
m
g
n
u
J

s
å
g

)
g
n
U

(

,
a
s
u
h

a
c
O

e
i
O

e
s
o
o
G

ς
ε
ν
ή
Χ

i

n
a
H

s
n
a
G

s
å
g
s
l
v
A

á
d
a
l
M

e
s
u
o
h

a
s
u
H

,
)
n
e
v
o
j
(

a
c
O

n
ó
r
a
s
n
a

,

а
к
с
ъ
г

)

а
д
а
л
М

(

е
с
ъ
г

a
c
O

а
к
с
ъ
Г

)
e
n
a
v
o
G

i

(

a
n
o
a
r
a
f

a
n
o
a
r
a
F

e
d
a
t
n
p

i

)
e
n
u
e
J
(

a
e
n
u
g

i

)
g
n
u
o
Y

(

u
a
e
d
a
t
n
i
P

l

w
o
f

ς
ε
τ
ο
κ
ό
κ
γ
α
ρ
φ

)

ς
έ
ρ
α
ε
Ν

(

a
n
a
k
l
r
ä
p

)
r
o
o
N

(

n
h
u
h
l
r
e
P

)
s
e
g
n
u
J
(

e
n
ø
h
e
l
r
e
p

)
g
n
U

(

a
k

č

i
l
r
e
p

á
d
a
l
M

)
n
e
v
o
j
(

a
d
a
t
n
i
P

а
к
ч
а
к
о
т

)

а
д
а
л
М

(

e
d
a
t
n
i
P

l

w
o
f

a
e
n
u
G

i

ς
ε
τ
ο
κ
ό
κ
γ
α
ρ
Φ

a
n
a
k
l
r
ä
P

n
h
u
h
l
r
e
P

e
n
ø
h
e
l
r
e
p
s
l
v
A

a
k

č

i
l
r
e
P

a
d
a
t
n
i
P

а
к
ч
а
к
о
Т

.

3

.

4

.

5

.

1

.

2

.

1

.

2

.

1

.

2

.

1

.

2

L 157/60

EN

Official Journal of the European Union

17.6.2008

)
g
n
u
(

d
n
a
d
r
a
l
u
m

)
g
n
u
(

e
g
n
u
k
n
a

d
n
a
k
s
y
m

,

d
n
a
d
r
a
l
u
m

d
n
a
k
s
y
m

,
a
k
n
A

,
s
å
g

)
g
n
U

(

e
g
n
u
s
å
g

)
r
e
l
i

o
r
b
(

g
n

i
l

k
c
y
k

,
a
n
ö
h

,

p
p
u
T

r
e
l
l
e

,
-
t
y
r
g

a
n
ö
h
k
o
k

-
t
k
a
l
s

,

g
n

i
l

k
c
y
K

v
s

i
f

k
s

o
r

t
p

l

p

l

n

t

m

u
h

i
r
e
l
i

o
r
B

–

l
s

i

c
e
n
a

č
š

i

p

n
v
o
t
i
P

r
e
l
j

o
r
b

,
a

č

r
u
K

,
e
n
r
a
c

e
d

i

u
P

r
e
l
i

o
r
b

a
z

i

a
n
n
t
u
r
e
p

č

i
l
a

e
j
n
e

e
p

u
r
t
n
e
p

e
r

e
d

e
n
r
a
c

ă

u
a
s

s
a
p

r
e
l
j

o
r
b

a
n
a
k

,

o
k
k
u
K

,

š

o
k
o
k

,

n

i
l
e
t
e
P

a
k
p
e
i
l
s

,
t
ú
h
o
K

ă
n
ă

i

g

,

ș

o
c
o
C

a
h
n

i
l
a
g

,

o
l
a
G

a
w
o

ł

o
s
o
r

a
r
u
K

n
e
h

,

n
a
a
H

f
o

-
p
e
o
s

i

p
k
f
o
o
t
s

n
e
k
u
k

i

a

ġ

e
i

ġ

i
t

,

k
u
d
r
e
S

)
u
d
o
r
b
-
l
a
t
(

,
e
k
r
i
s
c

r
e
l
j

o
r
B

e
k
r
i
s
c
e
y
n
e
s
c
e
p

k
ú
y
t

s
é

s
a
k
a
K

ó
l
a
v
i
n
z

ő

f
(

,
a
t

š

i
v

š

i
t
n
k

i

o
r
t

i
t
r
i
k
s

t
l

s
a
k
u

i

č
š
V

i

.

1

s
i
r
e
l
i

o
r
b

,
s
y
d
i
a
G

.

2

)
i
f

m
o
r
a
b

i
t
r
i
v

a
b
r
a

o
g
n
a
r
F

r
e
l
i

o
r
b

,

ę

z
c
r
u
K

-
d
a
a
r
b

,

n
e
k
u
K

i

r
e
l
j

o
r
b

,
s
u

l
l
e
F

n
u
p
a
K

-
t
ö
y
s
(

n
o
p
a
h
C

)
o
k
k
u
k
ö
t

,

n
i
s
s
u
o
P

t
e
l
e
u
q
o
C

i

,
a
k
o
p
n
a
n
a
K

i

a
k
o
p
n
o
k
u
k

,
c
e
n
a

č
š

i

p

n

i
l
e
t
e
p

d
a
l
M

d
a
l
m

)
t
e
l
e
k
o
k
(

e
j
n
a
h
u
k

n
u
p
o
K

n
ú
p
a
K

n
o
p
a
l
C

o
ã
p
a
C

t
r
e
i
f

ł

n
o

p
a
K

n
e
o
p
a
K

i
s
a
Ħ

n
a
p
p
a
K

s
a
n
ū

l

p
a
K

o
k
t
a
i

č

r
u
K

i
r
e
n
i
t

i

u
P

s
o
t
i
u
g
n
a
r
F

o
k
t

ą

z
c
r
u
K

i

n
e
k
u
k
p
e
i
P

,
a
q
u
t
t
a

ħ
G

t
e
l
e
u
q
o
c

e
k
r
i
s
c
i
n
M

i

s
a
k
u

i

č
š
V

i

n
o
k
l
a
k

)
g
n
U

(

a
n
u
k
k
l
a
k

)
i
r
o
u
N

(

a
r
u
p

)
a
d
a
l
M

(

a
k
r
o
m

á
d
a
l
M

)
r

ă
n
â
t
(

n
a
c
r
u
C

u
r
e
P

k
y
d
n

i

)
y
d
o
M

ł

(

n
e
o
k
l
a
k

)
e
g
n
o
J
(

r
i

ħ

g

ż

(

a
t
e

)
a
t
e
-
l
f

,
a
k
y
l
u
p
t
n
a
g
i
g

n
a
j
d
n
u
D

,
a
k
y
l
u
p
e
y
n
e
s
c
e
P

s
a
k
u

k
é
d
n
e
v
ö
n

a
k
y
l
u
p

i

č

u
k
a
l
a
K

p
p
u
t

g
n
U

o
k
k
u
k

i
r
o
u
N

n

i
l
e
t
e
p

d
a
l
M

t
ú
h
o
k

ý
d
a
l
M

r

ă
n
â
t

ș

o
c
o
C

m
e
v
o

j

o
l
a
G

t
u
g
o
k

y
d
o
M

ł

n
a
a
h

e
g
n
o
J

-
l
f

r
i

ħ

g

ż

k
u
d
r
e
S

s
a
k
a
k

l
a
t
a
i
F

s
a
k
u

i

ž

d
i
a
G

n
o
k
l
a
K

a
n
u
k
k
l
a
K

a
r
u
P

a
k
r
o
M

n
a
c
r
u
C

o
t
l
u
d
a

u
r
e
P

k
y
d
n
I

n
e
o
k
l
a
K

n
a
j
d
n
u
D

a
k
y
l
u
P

s
a
t
u
k
a
l
a
K

,
a
k
n
a

)
g
n
U

(

,
a
k
k
n
a

)
i
r
o
u
N

(

)
i
r
o
u
N

(

)
a
d
a
l
m

(

,
a
k

č

a
r

)
á
d
a
l
M

(

,
a

č

á
k

,
a
c
a
r

)
a
d
a
l
M

(

,
)
a
c
i

č

a
k

á
d
a
l
M

(

,
)

ă

r

ă
n
â
t
(

)

ă

r

ă
n
â
t
(

ă
ț

ă
ț

a
R

a
r

o
t
a
P

,
y
r
a
b
r
a
B

o
t
a
P

,

o
t
a
P

a
k
z
c
a
k

)
a
d
o
M

ł

(

,

a
n
o
z
c
u
t

a
k
k
n
a
i
k
s
y
m

,
a
c
a
r

a
n
t
a
k

u
m

š

d
r
a
l
u
m

)
a
d
a
l
m

(

)
ý
d
a
l
M

(

a
c
a
r

d
r
a
l
u
m

á
v
o
m
ž

i

p

,
a
c
i

č

a
k

ă
ț

a
r

a
i
c
e
p
s

n
d

i

a
n
i
r
i
a
C

,

a
t
a
h
c
s
o
m

d
r
a
l
u
M

)

ă

r

ă
n
â
t
(

d
r
a
l
u
m

d
r
a
l
u
m

a
r
p
a
p

d
r
a
l
u
M

a
k
z
c
a
k

)
a
d
o
M

(

ł

ł

a
k
z
c
a
k

)
a
d
o
M

(

d
n
e
e
-

d
r
a
l

”

,

a
v
o
m
ż

i

p

-
u
M

)
e
g
n
o
J
(

„

-
a
b
r
a
B

,

d
n
e
e

)
e
g
n
o
J
(

)
e
g
n
o
J
(

d
n
e
e

e
s
j
i
r

’

a
t

s
u

l
l
e
f
(

a
r
i

ħ

g

ż

a
r
i

ħ

g

ż

(

a
r
p
a
p

a
r
p
a
P

,
)
a
t
e
-
l
f

y
v
o
k
s
u
m

,
)
a
t
e
-
l
f

)
a
r
p
a
p

a
r
i

ħ

g

ż

(

a
s
c
a
k
-
d
r
a
l
u
m

i
a
k
u

i

,
a
s
c
a
k
e
y
n
e
s
c
e
P

-
s
z
é
p

e
y
n
e
s
c
e
P

,
a
s
c
a
k
a
m

e
y
n
e
s
c
e
P

,
i
a
k
u

i

č
n
a

s
e
i
t
n
a

s

ė
n
i
s
u
k
s
u
m

,
i
a
k
u

i

č
n
A

s

i

ė
n
d
r
a
l
u
m

č
n
a

s
e
i
t
n
a

a
k
k
n
a
i
k
s
y
m

,
a
k
k
n
A

a
n
t
a
k

š

u
m

,
a
c
a
R

d
r
a
l
u
m

,
a
c
a
r

a
c
a
r

d
r
a
l
u
M

,
a
c
i

á
v
o
m
ž

,
a
c
i

č

č

a
K

y
P

a
k

ă
ț

n
d

i

ă
ț

a
r

,

ă
ț

a
R

a
n
i
r
i
a
C

a
i
c
e
p
s

a
r

,

a
t
a
h
c
s
o
m

d
r
a
l
u
M

d
r
a
l
u
M
o
t
l
u
d
a

o
t
a
p

,
y
r
a
b
r
a
B

,

o
t
l
u
d
a

o
t
l
u
d
a

o
t
a
P

o
t
a
p

d
r
a
l
u
m

a
k
z
c
a
K

a
k
z
c
a
K

,

a
k
z
c
a
K

e
s
j
i
r
a
b
r
a
B

,

a
w
o
m
ż

”

i

p

-

d
r
a
l
u
M

„

d
n
e
E

d
n
e
e

d
n
e
e

a
r
p
a
p

,
y
v
o
c
s
u
m

a
r
p
a
p

,
a
r
p
a
P

a
m
s
z
é
P

d
r
a
l
u
M

s
å
G

i

h
n
a
H

s
o
G

i

a
n
a
k
m
l
e
h

a
n
ö
h
l
r
ä
p

)
g
n
U

(

)
i
r
o
u
N

(

a
k
t
a
g
e
p

)
a
d
a
l
M

(

a
k

č

i
l
r
e
p

)
á
d
a
l
M

(

ă

t
l
u
d
a

ă

a
n
ö
h
l
r
ä
P

i

a
n
a
k
m
l
e
H

a
k
t
a
g
e
P

a
k

č

i
l
r
e
P

ă

a
k
s
o
g

a
s
ú
h

s
u
H

ă

c
s
â
G

o
t
l
u
d
a

o
s
n
a
G

c
i
l
i

i

b
B

a
d
a
t
n
i
P

a
k
z
c
i
l
r
e
p

)
a
d
o
M

ł

(

ś
ę
G

n
e
o
h
l
e
r
a
p

)
e
g
n
o
J
(

s
n
a
G

a
s
u

l
l
e
f

,
)
a
t
e
-
l
f

a

ż
ż
w

i

’

a
t

a

ż
ż

i

W

)
a
t
e
-
l
f

a
n
u
h
g
r
a
F

a
r
i

ħ

g

ż

(

i

h
n
a
h

)
i
r
o
u
N

(

,
s
o
g

)
a
d
a
l
M

(

,
s
u
h

)
á
d
a
l
M

(

)

ă

r

ă
n
â
t
(

ă

c
s
â
G

o
s
n
a
G

ś
ę

g

a
d
o
M

ł

s
n
a
g

)
e
g
n
o
J
(

a
r
i

ħ

g

ż

(

c
i
l
i

i

b
B

a
t
l
u
d
a

a
d
a
t
n
i
P

a
c
i
l
r
e
P

n
e
o
h
l
e
r
a
P

a
n
u

ħ

g
r
a
F

k
ú
y
t
y
g
n
ö
y
G

s
o
t

š

i
v

s

ė
n

i
l
r
e
P

d
r
a
l
u
m

a

ż
ż

i

W

a
b

i
l

e
y
n
e
s
c
e
p

,
a
b

i
l

l
a
t
a
i
F

-
e
y
n
e
s
c
e
P

s
ö
y
g
n
ö
y
g

a
b
i
L

s
a
k
u
i
s

ą
Ž

s
i
s

ą
Ž

ų

t

š

i
v

ų
n

i

i
a
k
u

i

i
l
r
e
P

č
š

i
v

,
a
s
c
a
K

,
a
s
c
a
k

a
s
c
a
k

s
i
t
n
a

ė
n
i
s
u
k
s
u
m

,
s
i
t
n
A

i

ė
n
d
r
a
l
u
m

,
s
i
t
n
a

.

3

.

4

.

5

.

1

.

2

.

1

.

2

.

1

.

2

.

1

.

2

17.6.2008

EN

Official Journal of the European Union

L 157/61

v
l

t
i

r
f

n
e

l
e

t
e

e
d

a
d

s
c

s
e

g
b

s
t
u
c

y
r
t
l
u
o
p

f
o

s
e
m
a
N

—

)
2
(
1

e
l
c
i
t
r
A

u

j

ā

k

s
a
t

ī

ļ

s
a

a
d
r
u
t
e
c

l
a
d
a
s
e
N

o
t
t
o
i
c
s
o
C

a
ņ
i
t

ū

r
K

o
s
s
o

n
o
c

o
t
t
e
P

n
o
n

s
r
u
e
i
r
é
t
s
o
p

s
é
r
a
p
é
s

s
t
r
a
u
Q

c
n
a
l
b

,
e
n
i
r
t
i
o
P

s
o

r
u
s

t
e
l
i
f

u
o

d
e
t
a
r
a
p
e
s
n
U

s
r
e
t
r
a
u
q

g
e
l

t
s
a
e
r
B

α
τ
σ

ι

ρ
ώ
χ
α
ι
δ
Α

ι

α
ρ
ό
μ
η
τ
ρ
α
τ
ε
τ

ν
ώ
ι
δ
ο
π

ς
ο
θ
ή
τ
Σ

a
t
a
m
a
k
õ

i

l
i
t
h
a
L

d
a
v
i
o
k

a

ļ

a
d
r
u
t
e
C

o
t
r
a
u
Q

t
r
a
u
Q

r
e
t
r
a
u
Q

ι

ο
ρ
ό
μ
η
τ
ρ
α
τ
ε
Τ

d
n
a
r
e
e
V

e
s
u
P

à
t
e
M

u
o

i

m
e
D

é
i
t
i
o
m

f
l
a
H

ά
σ
Μ

ι

l

o
o
P

d
n
R

i

e
t
r
e
i
b
l
a
h

e
b
l
a
h

,
t
s
u
r
B

,
t
s
u
r
B

t
s
u
r
B

l
e
t
r
e
i
V
)
-
r
e
t
n
H

i

,
-
r
e
d
r
o
V

(

l
e
t
r
e
i
v
r
e
t
n
H

i

k
c
ü
t
S

m
a

r
e
d
o

e
t
f
l
ä
H

s
e
b
l
a
H

t
v
l
a
H

t
r
a
v
K

-
n
e
m
m
a
S

e
d
n
e
g
n
æ
h

r
e
k
k
y
t
s
r
å
l

t
s
y
r
B

a
s
r
P

a
g
u
h
c
e
P

ě

č

á
n
e
l

d
d
o
e
N

a
k
t
r
v
t

í

n
d
a
z

s
o
d
n
u

i

s
o
t
r
a
u
C

s
o
r
e
s
a
r
t

с

и
к
н
и
т
р
ъ
в
т
е
ч

и
н
е
л
е
д
з
а
р
е
Н

а
т
а
т
е
ч
т
у
б

a
k

l

ů

P

i

o
d
e
M

а
к
н
и
в
о
л
о
П

a
k
t
r
v
t

Č

o
t
r
a
h
C

а
к
н
и
т
р
ъ
в
т
е
Ч

a
j
e
l
i
f

s
a
ņ
i
t

ū

r
K

a
s
e
f

,

o
t
t
e
l
i
F

i

)
o
n
h
c
c
a
t
(

,
c
n
a
l
b

,
e
n
i
r
t
i
o
p

x
i
o
n

,
t
e
l
i
f

e
d

t
e
l
i
F

t
e
l
l
i
f

t
s
a
e
r
B

ς
υ
ο
θ
ή
τ
σ

ο
τ
έ
λ
ι
Φ

e
e
l
i
f
a
n
n
R

i

i

n
r

ā

p
s

i
t

ī

l
a
d
a
s
e
N

s
b

l
i
t
S

s
n
r

ā

p
S

o
s
u
F

a
l
A

n
o
n

i
l

A

e
t
a
r
a
p
e
s

n
o
n

s
e
l
i

A

s
e
é
r
a
p
é
s

d
e
t
a
r
a
p
e
s
n
U

s
g
n
w

i

a
t
a
m
a
k
õ

i

l
i
t
h
a
L

d
a
v
i
i
t

ς
ε
τ
σ

ι

ρ
ώ
χ
α
ι
δ
Α

ς
ε
γ
ύ
ο
ρ
ε
τ
φ

α
γ
ύ
ο
ρ
ε
τ
Φ

n
o

l
i
P

k
c
i
t
s

m
u
r
D

η
μ
ή
ν
Κ

k
k
ü
t
e
r
ä
ä
S

,
l
e
k
n
e
h
c
s
r
e
t
n
U

r
å
l
r
e
d
n
U

o
n
h
e
t
s

e
l
u
e
k
r
e
b
O

e
l
u
e
k
r
e
t
n
U

e
l
i

A

g
n
W

i

b

i
i

T

l
e
g
ü
l
F

e
g
n
V

i

o
d

l

í

ř
K

ļ

u
a
d

r
a

a
j

ā

k

a
j

ā
K

a

ļ
ā
C

s
a
r
u
g
u
m

a
i
c
s
o
C

e
s
s
i
u
C

g
e
L

ι
δ
ό
Π

i

b
o
K

e
l
u
e
K

,
l
e
k
n
e
h
c
S

r
å
l

t
l
e
H

o
n
h
e
t
S

a
t
t
e
c
s
o
C

e
n
u

c
e
v
a

t
e
l
u
o
p

s
o
d

u
d

n
o
i
t
r
o
p

e
d

e
s
s
i
u
C

n
o
i
t
r
o
p

a

h
t
i

w

g
e
l

n
e
k
c
i
h
C

k
c
a
b

e
h
t

f
o

ς
η
τ

ι
τ
ά
μ
μ
ο
κ

α
ν
έ

ε
μ

ο
λ
υ
ο
π
ό
τ
ο
κ

ό
π
α

ι
δ
ό
Π

ς
η
χ
ά
ρ

s
o
o
k

i

b
o
K

a
g
a
s
o
a
j
l
e
s

t
i

m

l
e
k
n
e
h
c
s
n
e

,

k
c
ü
t
s
n
e
k
c
ü
R

e
l
u
e
k
r
e
n
h
ü
H

-
n
e
k
c
ü
R

t
i

m

k
c
ü
t
s

f
a

l
e
d

n
e

n
e
g
g
y
r

d
a
z

-
h
c
n
h
ä
H

d
e
m

r
å
l
e
g
n

i
l
l
y
K

e
t
e

u
k

ř

o
n
h
e
t
S

í
t
s
á

č

s

o
l
s
u
m
a
r
t
n
o
c

y

o
l
s
u
M

o
r
e
s
a
r
t

o
t
r
a
h
C

o

l
l

o
p

e
d

s
i
k
ņ
ķ
Š

i

a
i
c
s
o
c
c
a
r
v
o
S

e
s
s
i
u
c

e
d

t
u
a
H

h
g
i
h
T

)

ι
τ
ύ
ο
π
μ

(

ς
ό
ρ
η
Μ

s
i
e
R

,
l
e
k
n
e
h
c
s
r
e
b
O

r
å
l
r
e
v
O

o
n
h
e
t
s

í

n
r
o
H

o
l
s
u
m
a
r
t
n
o
C

,
l
e
g
ü
l
F

e
d
i
e
B

t
n
n
e
r
t
e
g
n
u

t
e
l
i
F

,
t
e
l
i
f
t
s
u
r
B

,
t
s
u
r
B

r
e
d

s
u
a

t
e
l
i
F

-
n
e
m
m
a
S

e
d
n
e
g
n
æ
h

r
e
g
n
i
v

t
e
l
i
f
t
s
y
r
B

)
a
k

č

i
l
a
p
(

í

l

n
o
D

á
n
e
l

ě

d
d
o
e
N

a
l
d

í

ř

k

s
a
d
n
u

i

s
a
l
A

a
l
A

и
н
е
л
е
д
з
а
р
е
Н

а
л
и
р
к

о
л
и
р
К

o
l
s
u
M

а
ц
и
р
д
е
б
д
о
П

k
e
z
í

ř

í

n
s
r
P

e
d

e
t
e
l
i
F

a
g
u
h
c
e
p

о
л
я
б

,

т
о

е
л
и
Ф

е
т
и
д
р
ъ
г

о
с
е
м

r
a

a
j
e
l
i
f

l

u
u
a
k
u

s
a
ņ
i
t

ū

š
ū

r
K

r
k

a
s
e
f

,
)
a
l
l
e
c
r
o
f

)
a
l
l
e
c
r
o
f

n
o
c
(

e
l
u
c
i
v
a
l
c

n
o
c
(

o
t
t
e
P

e
n
i
r
t
i
o
p

e
d

t
e
l
i
F

c
e
v
a

e
n
o
b
h
s
i
w

h
t
i

w

t
e
l
l
i
f

t
s
a
e
r
B

ς
υ
ο
θ
ή
τ
σ

ο
τ
έ
λ
ι
Φ

-

ο
δ
ι
ε
λ
κ

ε
μ

ο
λ
α
κ
ό
κ

s
o
o
k

e
e
l
i
f
a
n
n
R

i

a
g
u
u
k
r
a
h

l

t
i

m

t
e
l
i
f
t
s
u
r
B

n
i
e
b
l
e
s
s
ü
h
c
S

l

d
e
m

t
e
l
i
f
t
s
y
r
B

n
e
b
e
k
s
n
ø

u
o
s
r
p

z

t
s
o
k

í

n
č

y
t
e
l
i
F

í
l

K

(

n
o
c

a
g
u
h
c
e
p

e
d

e
t
e
l
i
F

.

č

í
l

v

y
n
i
v
o
l
a
v
s

é
n
e
z
o
r
i

ř

p

k

,
i
t
s
o
l
s
i
v
u
o
s

a

t
s
o
k

.

x
a
m
a
k
v
a
p
u
r
h
c

.
l
e
c

z

%
3

)
i
t
s
o
n
t
o
m
h

i
t
s
o
k

ě
n
t
e

č

v

í

n
s
r
p

u
o
k
v
a
p
u
r
h
c

s

a
l
u
c
í
v
a
l
c

с

е
т
и
д
р
ъ
г

т
о

е
л
и
Ф

“
а
ц
е
д
я
„

е
л
и
ф

и
л
и

о
с
е
м

о
л
я
б

и
д
р
ъ
Г

,

т
о

т
с
а
ч

с

е
ч
т
у
Б

т
с
о
к

с

е
ч
т
у
Б

м
ъ
к

н
е
п
е
р
к
и
р
п

,

а
б
р
ъ
г

о
г
е
н

о
р
д
е
Б

)
a
(

)
b
(

)
c
(

)
d
(

)
e
(

)
f
(

)
g
(

)
h
(

)
i
(

)
j
(

)
k
(

)
l
(

L 157/62

EN

Official Journal of the European Union

17.6.2008

a
r
a
t

ī

t

l

i
a
t
o
u
a
k
t
A

i
a

ļ

a
g

u

j

ā

k

a
i
c
s
o
c

i

d

e
n
r
a
C

e
é
s
s
o
s
é
d

e
s
s
i
u
C

d
e
n
o
b
e
D

i

o
n
h
c
c
a
t

i

d

a
t
a
s
s
o
s
i
d

e
d
n
d

i

e
d

t
a
e
m
g
e
l

y
e
k
r
u
t

ύ
ο
ι
δ
ο
π

ς
α
έ
ρ
Κ

ς
α
λ
ύ
ο
π
ο
λ
α
γ

ο
λ
α
κ
ό
κ

ς
ί
ρ
ω
χ

-
i
d
n
o
k

i

n
u
k
l
a
K

d
u
t
a
t
s
u
t

a
h

i
l
a
v
i
o
k

n
l
e
k
n
e
h
c
s
n
e
t
u
P

n
o
v

h
c
s
i
e
l
F

s
e
t
n
i
e
b
t
n
E

f
a

d
ø
k

t
e
n
e
b
d
U

r
å
l
n
u
k
l
a
k

e
l
e
h

n
e
h
e
t
s

h
c
í
t

ů

r
k

h
c
ý
n
ě

t
s
o
k
y
v

U

o
l
s
u
m
e
d

e
n
r
a
C

o
l
s
u
m
a
r
t
n
o
c

y

a
d
a
s
e
u
h
s
e
d

o
v
a
p

e
d

н
е
т
с
о
к
з
е
б
O

т
у
б

и
к
ш
е
у
п

v
l

t
i

r
f

n
e

l
e

t
e

e
d

a
d

s
c

s
e

g
b

a
ņ
i
t

ū

r
k

s
e
l

ī

P

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
a
m

,
t
e
r
g
i
a
M

i

õ
v

a
h

i
l
a
n
n
R

i

”

”

t
e
r
g
a
m

)

t
e
r
g
i
a
m

„

(

„

s
u
h

a

n
e
h
c
a
k

-
ý
r
k
o
p

í

m
n
ž

a

í

ž
ů

k

s

o
k
d
o
p

m
e
k
u
t

í

n
s
r
p

m
í
c
í
j
a
v

o
h
é
k
o
b
u
h

l

z
e
b

,
l
a
v
s

í

)
o
h
n
s
r
p

u
l
a
v
s

u
o
s
r
p

z

y
t
e
l
i
f
(

t
e
r
g
i
a
M

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

е
л
и
ф

о
т
с
ъ
л
т
е
Н

)

m

(

t
r
a
p
s
l
e
d
k
a
B

s
e
n
n
ä
j
l
e
n
a
k
a
T

i
t
r
t
e

č

e
n
e

č

o
l
e
N

t
s
ö
r
B

a
t
n
R

i

g
o
n

i
s
r
P

a
b
b
u
k
g
n

l

i
l

k
c
y
K

a
s
s
o

j

,
i
s
i
e
r
i
p
o
K

i

v
a

l
e
d

d
e
m

n
e
b
g
g
y
r

a
s
o
ä
k
l
e
s

a
r
d
e
b

a
j

č
n
a

č
š

i
P

a
t
b
r
h

m
o
l
e
d

z

a
b
b
u
K

l

i
s
i
e
r
i
p
o
K

i

o
r
d
e
B

r
å
L

n
e
B

i
s
i
e
R

o
n
g
e
t
S

i

i

p
o
K

a

č

a
r
K

e
g
n
V

i

i

p

i
i
S

i
t
u
r
e
P

é
n
e
l
e
d
d
o
e
N

é
v
o
n
d
y
h

i

á
n
h
e
t
s

a
i
s
r
P

é
v
o
n
d
y
H

i

o
n
h
e
t
s

u
o
v
n
a
p

s

é
v
o
n
d
y
h

i

o
n
h
e
t
s

é
n
r
o
H

é
v
o
n
d
y
h

i

o
n
h
e
t
s

l

é
n
o
D

é
v
o
n
d
y
H

i

o
k
l
e
d
í
r
k

a
v
l
a
H

t
r
a
v
K

s
a
k

i
l

o
u
P

s
e
n
n
ä
j
l
e
N

a
c
i
v
o
o
P

l

i

a
n
d
y
h

á
n
e
l
o
P

t
r
t
e
Č

i

y
n
d
y
h

a
k

ť

r
v
t

Š

i

ț
ă

t

ă
m
u
J

i
r
u
t
r
e
f
S

e
d
a
t
e
M

o
t
r
a
u
Q

a
k
w
ó

o
P

ł

a
k
t
r
a
i
w
Ć

v
s

i
f

l
s

k
s

o
r

t
p

l

p

l

n

t

m

u
h

t
p
e
i
P

ă

l

p
u
P

e
r
a
o
i
r
e
t
s
o
p

e
t
a
r
a
p
e
s
e
n

i
r
u
t
r
e
f
S

o
ã
n

a
x
o
c

s
o
d
a
r
a
p
e
s

a
d

s
o
t
r
a
u
Q

a
n
l
y
t

i
c

ś

o

ł

a
k
t
r
a
i
w
Ć

a
c

w

n
e
t
r
a
w
k
r
e
t
h
c
a

,

n
j
a
q
a
s
-
s
a
t

a
r
a
w

-
b
m
o
c

)
z
s
é
g
e
(

i
t
a
r
a
p
e
s

x
u
h
m

k
e
d
e
y
g
e
n

n
e
d
i
e
h
c
s
e
g
-
t
e
i
N

’

a
t

i
t
r
a
w
k
-
l
I

ő

g
g
ü
f
e
z
s
s

Ö

t
f
l
e
H

t
r
a
w
K

s
f
o
N

t
r
a
w
K

i
f

m
o
r
a
b

l
é
F

d
e
y
g
e
N

i
f

m
o
r
a
b

ų

j

o
k

o
t
i
e
P

a
k
w
ó

ł

o
p

,

ś

r
e
i
P

i
s
r
e
i
p

t
s
r
o
B

a
r
d
i
S

l
l
e
M

ė

l

ė
n
i
t

ū

r
K

t
l

s
i
t
r
i
v
t
e
K

ė

s
u
P

i
t
r
i
k
s
t
a
e
N

i
a
i

č

r
i
v
t
e
k

n
d

i

ă

t
a

ș

e
n
u

i

o
n
h
e
t
s

e
i
c
a
r
u
K

u
c

i

u
p

e
d

ț

ă

l

p
u
P

r
o
p

o

e
d

a
r
i
e
t
n

i

a
n
r
e
P

m
o
c

o
g
n
a
r
f

a
c

ę

a
t
a

e
t
a
p
s

o
d

o
ã
ç
r
o
p

a
m
u

u
t
e
i
b
z
r
g

-
d
a
t

n
o
j
z
r
o
p
b

ă

r
a
o
i
r
e
p
u
s

ă

l

p
u
P

o
s
r
o
d

a
x
o
C

o
d
U

,
t
o
o
p
n
e
v
o
B

j
i

d
n
e
v
o
b

q
u
f

’

a
t

a

ċ
ċ

i

b
-
l
I

a
x
x
o
k
-
l
a
t

b
m
o
c

ő

s
l
e
F

r
a
h
a
d

ė

l
e
n
u
a
l

Š

z
c
r
u
k

a
g
o
N

ą

i
c

ś
ę

z
c

z

j
i

d

)
t
u
o
b
(

l
e
e
d
g
u
r

t
e
m

j
i

d
/
t
o
o
P

-
t
a
t

a
x
x
o
K

a

ġ

e
i

ġ

i
t

’

l
e
v
é
z
s
é
r

y
g
e

t
á
h

a

b
m
o
c
e
k
r
i
s
C

i

m

i
l
a
d

s
o
r
a
g
u
n

a
t
r
i
k
s
t
a
e
n

u
s

a
j
o
k

o
k
u

i

č
š
V

i

a
r
i
e
t
n

i

a
n
r
e
P

a
g
o
N

e
l
e
h

,
t
o
o
p

e
l
e
H

a
x
x
o
K

b
m
o
C

a
j
o
K

)
e
(

ă

r
a
o
i
r
e
f
n

i

ă

l

p
u
P

a
n
r
e
P

e
i
z
d
u
d
o
P

,
t
o
o
p
r
e
d
n
O

j
i

d
r
e
d
n
o

)
k
c
i
t
s

m
u
r
D

(

l
e
f
s
i

’

t

a

ċ
ċ

i

b
-
l
I

)
k
c
i
t
s

m
u
r
d
(

a
x
x
o
k
-
l
a
t

b
m
o
c
ó
s
l
A

ė

l
e
d
z
u
a
l
B

)
h
(

i

p
i
r
A

a
s
A

o

ł

d
y
z
r
k
S

l
e
g
u
e
l
V

ħ

a
n
w
e
Ġ

y
n
r
á
z
S

s
a
n
r
a
p
S

)
i
(

)
n
(

)
a
(

)
b
(

)
c
(

)
d
(

)
f
(

)
g
(

17.6.2008

EN

Official Journal of the European Union

L 157/63

d
e
m

é
l
i
f
t
s
ö
r
B

-
i
l

o
s

e
e
l
i
f
a
t
n
R

i

n
e
b
l
e
k
c
y
n

n
e
e
n
u
l
s

i

o
j
t
s
o
k

o
n
s
r
p

s

e
l
i
f

i

n
s
r
P

ň
e
z
e
r

ý
v
o
n
d
y
H

i

ť

u
o

s
o
k

s

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
a
M

t
e
r
g
a
M

i
r

ă
n
p
s

i

e
d

e
r

ă

m
â
c
a
T

,
e
r

ă

s
a
p

s
a
p

e
d

é
l
i
f
t
s
ö
r
B

e
e
l
i
f
a
t
n
R

i

e
l
i
f

i

n
s
r
P

ň
e
z
e
r

ý
v
o
n
d
y
H

i

t
a
s
o
z
e
d

t
p
e
i
P

o
t
i
e
p

e
d

e
n
r
a
C

i
s
r
e
i
p

z

t
e
l
i
F

t
e
l
i
f
t
s
r
o
B

a
r
d
i
s
-
s
a
t

t
t
e
l
F

é
l
i
f
l
l
e
M

v
s

i
f

l
s

k
s

o
r

t
p

l

p

l

n

r
a
g
n
i
v

e
d
n
a
g
n
ä
h

n
a
a
s
s
i
s
i
o
t

-
n
a
m
m
a
S

i

n
n

i
i

k

t
e
v
i
i
S

i
t
u
r
e
p

e
n
e

č

o
l
e
N

a
l
d
í
r
k

é
v
o
n
d
y
h

i

é
n
e
l
e
d
d
o
e
N

-
e
s
e
n

i

p
i
r
A

e
t
a
r
a
p

o
ã
n

s
a
s
A

s
a
d
a
r
a
p
e
s

i
c

a

ł

ś

o

ł

a
c

w

s
l
e
g
u
e
l
v

d
y
z
r
k
S

n
e
d
i
e
h
c
s
e
g
-
t
e
i
N

x
u
h
m

t

m

ħ

a
n
e
i
w
Ġ

i
t
a
r
a
p
e
s

u
h

t
l

ő

g
g
ü
f
e
z
s
s

Ö

k
a
y
n
r
á
z
s

)
z
s
é
g
e
(

i
t
r
i
k
s
t
a
e
N

i
a
n
r
a
p
s

ș

t
a
s
o
z
e
d

t
p
e
i
P

o
t
i
e
p

e
d

e
n
r
a
C

i
s
r
e
i
p

z

t
e
l
i
F

t
e
m

t
e
l
i
f
t
s
r
o
B

e
d
a
i

l

u
s
o

u
c

a
l
u
c
r
ú
f

m
o
c

m
e
i
k
y
z
c
j
o
b
o

z

n
e
e
b
k
r
o
v

a
r
d
i
s
-
s
a
t

t
t
e
l
F

e
n
o
b
h
s
i
w
-
l
i

b

-
y
g
e
z
s

é
l
i
f
l
l
e
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

t
e
r
g
a
M

t
e
r
g
a
M

t
e
r
g
i
a
m

,
t
e
r
g
a
M

-
l
l
e
m
a
b

i
l

s
ö
r

ő
B

ė

l
i
f

s

ė

l

ė
n
i
t

ū

r
K

l
a
t
t
n
o
s
c

r
i

u

i
l

u
a
k
i
t
k
a
r

u

i
l

u
a
k
n
i
t

ū

u
s

r
k

ė

l
i
f

s

ė

ė

l
i
f

s

ė

l

ė
n
i
t

ū

r
K

l

ė
n
i
t

ū

r
K

-
k
l
a
k

t
a
n
e
b
r
U

n
a
n
u
k
k
l
a
K

o
r
d
e
b

e
j
n
a
r
u
P

v
a

t
t
ö
k
n
o

a
b
b
u
k

l

-
i
p
o
k

i

n
o
t
u
u

l

a
h

i
l
i
s
i
e
r

i
t
s
o
k

z
e
r
b

č

é
n
e
t
s
o
k
y
V

ă

t
a
s
o
z
e
d

ă

l

p
u
P

e
n
r
a
C

e
i
c
a

r
o
m

n
a
c
r
u
c

e
d

a
d

a
d
a
s
s
o
s
e
d

i

e
n
o
w
a
b
z
o
P

o
s

i

ę
m

i
c

ś

o
k

o
n
h
e
t
s

e
d

a
r
i
e
t
n

i

a
n
r
e
p

a
k
y
d
n

i

i
g
o
n

z

u
r
e
p

e
l
e
h

n
a
v

s
e
e
l
V

e
l
e
h
/
n
e
t
o
p

n
a
v

n
e
j
i

d

,

n
e
n
e
o
k
l
a
k

n
e
e
b

r
e
d
n
o
z

-
s
a
t

m
a

ħ

a
L

-
d
a
t

n
j
a
q
a
s

n
a
j
d
n
u
d

t
a
s
s
u
s
s
i
d

)
t
e
r
g
i
a
m

(

,
é
l
i
f

t
t
o
z
o
t
n
o
s
c
i
K

b
m
o
c
a
k
y
l
u
p

ų

ų

j

o
k

o
t
u
k
a
l
a
K

l

u
a
k

e
b

a
s

ė
m

j

o
o

i
l
i

k

e
b

s
n
e
m
u
a
r

)
t
e
r
g
a
m

(

)
j
(

)
k
(

)
l
(

)

m

(

)
n
(

L 157/64

EN

Official Journal of the European Union

17.6.2008

ANNEX II

Cut separating thigh/leg and back
— delineation of hip joint

Cut separating thigh and drumstick
— delineation of knee joint

17.6.2008

EN

Official Journal of the European Union

L 157/65

v
l

t
i

r
f

n
e

l
e

t
e

e
d

a
d

s
c

s
e

g
b

I
I
I

X
E
N
N
A

s
d
o
h
t
e
m
g
n

i
l
l
i

h
C

—
0
1

e
l
c
i
t
r
A

r
a

a
n
a

š
ē

s
e
z
D

u
s
i
a
g

o
t
n
e
m
a
d
d
e
r
f
f
a
R

t
n
e
m
e
s
s
i
d
o
r
f
e
R

i

a
i
r
a

d
a

r
i
a
'
l

à

g
n

i
l
l
i

h
c

r
i
A

α
ρ
έ
α

ε
μ

η
ξ
ύ
Ψ

s
u
t
u
h
a
j
k
h
Ō

l

g
n
u
h
ü
k
t
f
u
L

g
n

i
l

ø
k
t
f
u
L

m
e
h
c
u
d
z
V

í

n
e
z
a
l
h
C

(

)

m
e
h
c
u
d
z
v

n
ó
i
c
a
r
e
g
i
r
f
e
R

e
r
i
a

r
o
p

r
a

u
t

a
n
a

š
ē

s
e
z
D

ā
n
i
z
d
m
s
z
i

i

u
s
i
a
g

o
t
n
e
m
a
d
d
e
r
f
f
a
R

t
n
e
m
e
s
s
i
d
o
r
f
e
R

i

e
n
o
i
s
r
e
p
s
a

r
e
p

e
n
o
i
z
a
l
i
t
n
e
v

e

n
o
i
s
r
e
p
s
a

r
a
p

e
é
l
i
t
n
e
v

y
a
r
p
s

r
i
A

g
n

i
l
l
i

h
c

ε
μ

η
ξ
ύ
Ψ

ό
μ
σ
α
κ
ε
ψ

-
s
u
d
r
e
s
i
p
k
h
Ō

s
u
t
u
h
a
j

-
h
ü
r
p
S
-
t
f
u
L

g
n

i
l

ø
k
y
a
r
p
s
t
f
u
L

m
ý
n
e
z
a
l
h
c
y
V

l

g
n
u
h
ü
k

m
e
d
u
o
r
p

s

u
h
c
u
d
z
v

m
e
k

i

t
s
o
p

ř

n
ó
i
c
a
r
e
g
i
r
f
e
R

n
ó
i
s
r
e
p
s
a

r
o
p

a
d
a
l
i
t
n
e
v

t
o

j

ē

d
m
e
r
g
e
i

a
n
a

š
ē

s
e
z
D

o
t
n
e
m
a
d
d
e
r
f
f
a
R

e
n
o
i
s
r
e
m
m

i

r
e
p

t
n
e
m
e
s
s
i
d
o
r
f
e
R

i

n
o
i
s
r
e
m
m

i

r
a
p

n
o
i
s
r
e
m
m

I

g
n

i
l
l
i

h
c

η
σ

ι
θ
ύ
β

ε
μ

η
ξ
ύ
Ψ

s
u
t
u
h
a
j
l
e
k
u
S

l

g
n
u
h
ü
k
h
c
u
a
T

-

m
o
r
t
s
n
e
g
e
G

g
n

i
l

ø
k
s
g
n
n

i

ř

í

m
n
e

o
n
o
p

n
ó
i
s
r
e
m
m

i

r
o
p

-
p
y
d
d
e
N

i

n
z
á
l

í

n
d
o
v

e
V

n
ó
i
c
a
r
e
g
i
r
f
e
R

о
н
ш
у
д
з
ъ
В

е
н
а
д
ж
а
л
х
о

-

о
н
ш
у
д
з
ъ
В

о
в
о
ш
у
д

е
н
а
д
ж
а
л
х
о

з
е
р
ч

е
н
а
д
ж
а
л
х
О

е
н
я
п
а
т
о
п

v
s

i
f

l
s

k
s

o
r

t
p

l

p

l

n

t

m

u
h

t
l

i

g
n
n
l
y
k
t
f
u
L

s
y
t
y
d
h
ä
ä
j
a
m

l
I

e
j
n
e
j
a
l
h

o
n
č

a
r
Z

m
o
h
c
u
d
z
v

é
n
e
d
a
l
h
C

n

î

e
r
a
r
e
g
i
r
f
e
R

r
e
a

o
ã
ç
a
l
i
t
n
e
v

r
o
p

o
ã
ç
a
r
e
g
i
r
f
e
R

a
w
o
w
e
i
w
O

g
n

i
l
e
o
k
t
h
c
u
L

a
j
r
a
-
l
b

h
i
s
s
e
k
T

s
é
t

ű

h

s

ő

g
e
v
e
L

e
r
o

s
a
m
y
d
l
a

t

š
A

v
i
t
a
r
o
p
a
v
E

i

g
n
n
l
y
k

-
y
a
r
p
s
a
m

l
I

s
y
t
y
d
h
ä
ä
j

š

m
e
j
n
e

r
p

í

m
n
a
v
o

j

r
e
a

u
c

e
r
a

ș

s

e
j
n
e
j
a
l
H

-
e
r
p
s

é
n
e
d
a
l
h
C

n
i
r
p

e
r
a
r
e
g
i
r
f
e
R

o
ã
ç
a
r
e
g
i
r
f
e
R

u
d

e

o
ã
s
r
e
p
s
a

r
o
p

o
ã
ç
a
l
i
t
n
e
v

-
o
w
o
w
e
i
w
O

a
w
o
k
s
y
r
t
a
n

-
i
e
o
r
p
s
-
t
h
c
u
L

r
i
a
b

'

h
i
s
s
e
k
T

g
n

i
l
e
o
k

y
a
r
p
s

s
e
s
é
z
e
t
e
m
r
e
P

s
é
t

ű

h

i

g
n
n
l
y
k
n
e
t
t
a
V

s
y
t
y
d
h
ä
ä
j
i
s
e
V

m
e
j
n
a
j
l

p
a
t
o
p

s

e
j
n
e
j
a
l
H

o
v

é
n
e
d
a
l
h
C

n
i
r
p

e
r
a
r
e
g
i
r
f
e
R

e
d
o
v

e
n
u
i
s
r
e
m

i

o
ã
ç
a
r
e
g
i
r
f
e
R

o
ã
s
r
e
m

i

r
o
p

i

a
w
o
n
e
z
r
u
n
a
Z

g
n

i
l
e
o
k
l
e
p
m
o
D

ħ

i
s
s
e
k
T

i

n
o
j
s
r
e
m
m

i

b

’

s
e
s
é
t
í
r
e
m
e
B

s
é
t

ű

h

i

t
n
a
n
d
r
a
n
a
p

s
a
m
y
d
l
a

ą

r
o

t
n
a
i

t

š
A

č

u
p

s
a
m
y
d
l
a

t

š
A

.

1

.

2

.

3

.

1

.

2

.

3

L 157/66

V

I

X
E
N
N
A

i

g
n
m
r
a
f

f
o

s
e
p
y
T

—

)
1
(
1
1

e
l
c
i
t
r
A

v
l

t
i

r
f

n
e

l
e

t
e

e
d

a
d

s
c

s
e

g
b

EN

%
…

r
a

ī

a
b
r
a
B

m
ā

z
u
a

… a

r

s
i
s
o
z

s
a
t
o
r
a
b

-
e
v
l
a
g

a
n
a

s

ā

p
l
e
t

t
r

ā

š
ē

r
u
T

k
o
n

)

”
ī

t

ū

k

i
t

ē

z
d
u
A

“

(

n
o
c

…

o
t
a
t
n
e
m

i
l

A

i

d

%
…

l
i

c
e
v
a

…

é
t
n
e
m

i
l

A

e
d

%
…

a
t
a
s
s
a
r
g
n

i

a
n
e
v
a

a
c
O

n
o
c

l
a

o
v
i
s
n
e
t
s
E

o
t
r
e
p
o
c

à

e
i
r
r
u
o
n

e
i
O

i

e
n
o
v
a
l

’

:
r
u
e
i
r
é
t
n

i

’

l

à

é
v
e
l
É

e
m
è
t
s
y
s

f
i
s
n
e
t
x
e

%
…
h
t
i

w

…

d
e
F

f
o

e
s
o
o
g

d
e
f

s
t
a
O

)
d
e
r
a
e
r
n
r
a
b
(

e
v
i
s
n
e
t
x
E

r
o
o
d
n

i

ε
μ

ί
ε
φ
α
ρ
τ

ι
ε
χ
Έ

ε
μ

ι

α
τ
ε
ν
ί
α
χ
α
π

η
μ
ώ
ρ
β

ς
ή
κ
ι
τ
α
τ
κ
Ε

ς
ή
φ
ο
ρ
τ
κ
ε

…
%
…

υ
ο
π

α
ν
ή
Χ

b
a
d
l
a
s
i
s

s
i

m

…
%
…

i

n
a
h

d
u
t
e
d
o
t

i

a
g
a
r
e
a
K

,

…
d
u
t
e
d
ö
ö
S

%
…

t
i

m

t
s
a
M

s
n
a
g
t
s
a
m
r
e
f
a

… H

…
d
e
m

t
e
r
d
o
F

…
%

…

)

m
č

í

(

)
o
h
e

č

(

%
…

a
n
e
m
r
K

…

e
d
%
…
n
o
c

o
d
a
t
n
e
m

i
l

A

s
å
g

t
e
r
d
o
f
e
r
v
a
H

á
n
e
m
r
k

a
s
u
H

a
d
a
d
r
o
g
n
e

m
e
s
v
o

a
n
e
v
a

a
c
O

n
o
c

с

а
н
е
н
а
р
х

%
…

с

а
н
е
н
а
р
Х

,

а
к
с
ъ

с
е
в
о

… г

i

)
e
n
m
a
d
p

i

s
a
l
d
n

i
l
(

i

e
n
m
a
d
p
s
e
e
s

i

g
n
u
t
l
a
h
n
e
d
o
B

)

…

t

æ
r
d
p
o
d

e
b
a
r
k
s
(

e
n
v
i
i
s
n
e
t
s
k
E

e
v
i
s
n
e
t
x
E

-
l
a
t
s

t
v
i
s
n
e
t
s
k
E

í

n
v
i
z
n
e
t
x
E

e
l
a
h

v

n
e

o
v
i
s
n
e
t
x
e

o
r
e
n

i
l
l
a
g

a
m
e
t
s
i
S

о
н
в
и
з
н
е
т
с
к
Е

о
т
и
р
к
а
з

а
н

н
а
д
е
л
г
т
о

(

)

о
т
и
р
к
а
з

Official Journal of the European Union

17.6.2008

a
n
a

š
ē

r
u
t

ā

v

ī

r
B

o
t
r
e
p
a
l
l

’

A

à

r
u
e
i
r
é
t
x
e
l

’

t
n
a
t
r
o
S

e
g
n
a
r

e
e
r
F

ς
η
ρ
ε
θ
ύ
ε
λ
Ε

ς
ή
κ
σ
ο
β

i

e
n
m
a
d
p
a
b
a
V

i

g
n
u
t
l
a
h
d
n
a
l
i
e
r
F

e
d
n
e
å
g
t
i
r
F

h

ě

b
ý
v

l

ý
n
o
V

a
n
a

š
ē

r
u
t

ā

v

ī

r
b

ā

l

ā
n
o
i
c
i
d
a
r
T

o
t
r
e
p
a
l
l
a

’

e
l
a
r
u
R

é
v
e
l
é
-
r
e
i
m
r
e
F

r
i
a

n
i
e
l
p

n
e

e
e
r
f

l
a
n
o
i
t
i
d
a
r
T

e
g
n
a
r

ο
ί
ε
φ
ο
ρ
τ
ο
ν
η
τ
Π

ι

ά
κ
α
σ
ο
δ
α
ρ
α
π

ς
η
ρ
ε
θ
ύ
ε
λ
ε

ς
ή
κ
σ
ο
β

e
n

i
l
i

n
o
o
i
s
t
i
d
a
r
T

i

e
n
m
a
d
p
a
b
a
v

i

-
i
e
r
F

e
h
c
i
l
r
e
u
ä
B

g
n
u
t
l
a
h
d
n
a
l

…

s
d
n
a
l
i
r
F

ý
n
o
v

l

í

n
č

h

ě

b
ý
v

i

d
a
r
T

n
o
c

o
r
e
n

i
l
l
a
G

e
r
b

i
l

a
d

i
l
a
s

н
и
ч
а
н

н
е
д
о
б
о
в
С

е
н
а
д
ж
е
л
г
т
о

а
н

e
r
i
a

l
a

a
j
n
a
r
G

e
r
b

i
l

н
и
ч
а
н

н
е
д
о
б
о
в
с

е
н
а
д
ж
е
л
г
т
о

а
н

н
е
н
о
и
ц
и
д
а
р
Т

a
b
v

ī

ī

r
b

ā

ī

g
n

l
i
P

n

i

e
l
a
r
u
R

à
t
r
e
b

i
l

é
v
e
l
é
-
r
e
i
m
r
e
F

é
t
r
e
b

i
l

n
e

—

e
g
n
a
r
-
e
e
r
F

m
o
d
e
e
r
f

l
a
t
o
t

ο
ί
ε
φ
ο
ρ
τ
ο
ν
η
τ
Π

ς
η
τ
σ

ι

ι

ρ
ό
ρ
ε
π
α

ς
ή
φ
ο
ρ
τ

a
g
e
s
u
d
a
b
a
v
s
i

m

e
n

i
l
i

n
o
o
i
s
t
i
d
a
r
t

-
u
k

i
i
l

u
k

i
l
e
i
ä
T

i

e
n
m
a
d
p
a
b
a
v

i

r
e
t
z
n
e
r
g
e
b
n
U

f
u
a
l
s
u
A

d
e
h
i
r
f

-
i
e
r
F

e
h
c
i
l
r
e
u
ä
B

…

s
d
n
a
l
i
r
F

g
n
u
t
l
a
h
d
n
a
l

l

d
u
f

i

t
e
t
t

æ
r
d
p
o

–

h

ě

b
ý
v

l

ý
n
o
V

t
s
o
n
o
v

l

l

á
n
p
ú

a
í
r
c

e
d

a
j
n
a
r
G

d
a
t
r
e
b

i
l

n
e

н
и
ч
а
н

н
е
д
о
б
о
в
С

е
н
а
д
ж
е
л
г
т
о

а
н

а
н
л
ъ
п

–

а
д
о
б
о
в
с

)
a

)
b

)
c

)
d

)
e

17.6.2008

EN

Official Journal of the European Union

L 157/67

t
v
i
s
n
e
t
x
E

d
d
ö
f
p
p
u

s
u
h
m
o
n

i

n
e
n
i
ä
r
e
p
a
j
a
a
L

s
u
t
a
v
s
a
k
ä
s
i
s

a
n
v
i
z
n
e
t
s
k
E

a
j
e
r

a
t
r
p
a
z

)
e
l
a
h

v

v
o
h
c
(

e
k
l
e
i
t
s
d
o
p

v
i
s
n
e
t
x
e

r
o
i
r
e
t
n

i

j
e
k
o
b
h

l

m
e
t
s
i
s

r
o
i
r
e
t
n

i

m
e

a
v
i
s
n
e
t
x
e

y
w
o
k

ó
i
c

ł

ś

w
ó
h
c

a
n

é
n
a
v
o
h
C

n

î

e
r
e
t

ș

e
r
C

o
ã
ç
u
d
o
r
P

y
n
w
y
s
n
e
t
s
k
E

…

l
e
r
r
a
h
c
S

-
n
e
n
n
b

i

n
e
d
u
o
h
e
g

a
m
e
t
s
i
s

:
a
w
w
e

ġ

a
j
i

b
b
o
r
M

a
v
i
s
n
e
t
s
e

v
s

i
f

l
s

k
s

o
r

t
p

l

p

l

n

t

m

u
h

t
l

d
e
m

d
a
r
d
o
f
t

U

…
%
…

d
a
r
d
o
f
t
u
e
r
v
a
H

s
å
g

u
t
t
i
k
o
u
R

…

z

a
k
o

j

…

,
a
l
l

u
h
e
r

ä
ä
t
l
ä
s
i
s

%
…

z

a
n
e
j
l

m
r
k

s
o
g

m
o
s
v
o

o
n
e
j
l

m
r
K

…
%

%
…

é
n
e
m
ŕ
K

n
u

u
c

e
t
a
j
a
r
u
F

é
n
e
m
k

ŕ

m
o
s
v
o

i
s
u
… H

e
t
a
j
a
r
u
f

z

ă

e
d

e
t

ș

v
o

â
G

u
c

…

%

e
d

i

h
n
a
h

a
l
l
a
r
u
a
K

u
t
t
i
k
o
u
r

m
o
c

o
d
a
d
r
o
g
n
e

a
i
e
v
a

o
d
a
t
n
e
m

i
l

A

%
…
m
o
c

%
…
m
e

ł

a
i
z
d
u

z

i

e
n
o
w
y
Ż

…

t
e
m

d
e
o
v
e
G

…
%

…
b

’

a

o
s
n
a
… G

y
n
a
i
s
w
o

z
c
… t
u

)
i
s

ę

g
(

r
e
v
a
h

t
e
M

e
t
s
e
m
e
g
t
e
v

s
n
a
g

-
l
i

b

a

ħ

g
u
m

t
i

m

r
u
f
a

ħ

…

a

’

a
t

ż
ż

i

W

t
t
e
t
e
t
e

l
a
b
b
a
Z

%

t
t
e
t
e
t
e

s
y
s

ą
ž

s
i

m
o

s
o
t

ž

ė
n
e
p

i
v
A

ħ

g
u
m

t
i

M

l
a
v
-

…
n
a
b
-
%
…

…
%
…

a
t
n
i
s
e
L

)
a

n
e
s
e
j
r
e
t
l
ü
k

n
a
b
ó

l
l
á
t
s
I

t
t
o
t
r
a
t

a
b

i
l

i
t
n
i
g
u
a

i
a
i

č
š

k
u
a
p

i
a
v
s
i
a
l

)
e
s
o
u
t
r
a
v
t

i
t
n
i
g
u
A

(

e
s
o
p
l
a
t
a
P

)
b

e
s
l
e
t
s
i
v
s
u
h
m
o
t
u

l
l
i
t

g
n
å
g
l
l
i

T

–

n
u
d
i
a
l

a
a
p
a
V

a
p
a
t
s
u
t
a
v
s
a
k

n
e
n
i
e
t
n
i
r
e
p

e
s
l
e
t
s
i
v
s
u
h
m
o
t
u

l
l
e
n
o
i
t
i
d
a
r
T

s
u
a
p
a
v
u

l
i

o
k
U

l

a
n
l
a
n
o
i
c
i
d
a
r
T

a
j
e
r

a
t
s
o
r
p

)
i
r
é
i
r
e
t
x
e

v

v
o
h
c
(

é
n
a
v
o
h
C

o
n

'
l

o
v
a
n

ă

ă

r
e
b

i
l

e
r
e
t

ț

ș

l
a
n
o

i

i

d
a
r
t

e
r
v
i
l

e
r
C

r
a

o
a

o
ã
ç
u
d
o
r
P

e
d
a
d
r
e
b

i
l
i

m
e
s

y
w
o
g
e
i
b
y
w

y
n
j
y
c
y
d
a
r
T

w
ó
h
c

y
w
o
g
e
i
b
y
w

a
j
e
r

a
t
s
o
r
P

v
o
h
c

ý
v
o
h
e
b
ý
V

ă

r
e
b

i
l

e
r
e
t

ș

e
r
C

m
e

o
ã
ç
u
d
o
r
P

w
ó
h
C

t
e
m
…

p
o
o
l
t
i
u

t
e
m
…

t
e
m
…

e
v
e
o
H

p
o
o
l
t
i
u

l
e
r
r
a
h
c
s
n
e
r
e
o
B

-
z
z
i
d
a
r
t

)
e
g
n
a
r

i
l
a
n
o

j

e
e
r
f
(

a
r
r
a
B

s
o
y
n
á
m
o
y
g
a
H

s
á
t
r
a
t
d
a
b
a
z
s

i

m
o
k
i
a
l

i
a
i

č
š

k
u
a
p

i
a
v
s
i
a
l

š

i
a
k

i
c
i
d
a
r
T

l
e
r
r
a
h
c
S

p
o
o
l
t
i
u

)
e
g
n
a
r

e
e
r
f
(

i
a
i

a
r
r
a
B

s
á
t
r
a
t
d
a
b
a
z
S

i

m
o
k
i
a
l

i
a
v
s
i
a
L

č
š

k
u
a
p

l
l

u
f

i

d
d
ö
f
p
p
U

–

n
u
d
i
a
l

a
a
p
a
V

–

t
e
h
i
r
f

-
k

i
i
l

n
e
n

i
l
l
e
d
y
ä
t

s
u
a
p
a
v
a
m
u
k

a
j
e
r

a
t
s
o
r
P

n
e
j
e
m
o
e
n

t
s
u
p
z
i

ý
n

'
l

o
v

l

e
n
p
Ú

ă

r
e
b

i
l

e
r
e
t

ș

e
r
C

v
o
h
c

e
t
a
t
r
e
b

i
l

–

–

ă

l
a
t
o
t

m
e

o
ã
ç
u
d
o
r
P

e
d
a
d
r
e
b

i
l

z
e
b

y
w
o
g
e
i
b
y
w

ń
e
z
c
i
n
a
r
g
o

w
ó
h
C

l
e
r
r
a
h
c
s
n
e
r
e
o
B

e
j
i
r
v

t
e
m
…

t
e
m
…

p
o
o
l
t
i
u

e
v
e
o
H

p
o
o
l
t
i
u

e
j
i
r
v

a
t
r
e
b

i
l

e
e
r
f
(

–

a
r
r
a
B

)
e
g
n
a
r

i
l
a
t
o
t

-
d
a
b
a
z
s

s
e
j
l
e
T

s
á
t
r
a
t

i

m
o
k
i
a
l

e
j
o
k

i
s
i
V

š

i
a
i

e
j

č
š

ė

v
s
i
a
l

k
u
a
p

)
c

)
d

)
e

L 157/68

EN

Official Journal of the European Union

17.6.2008

ANNEX V

The conditions referred to in Article 11 are as follows:

(a) Fed with …% of …

Reference to the following particular feed ingredients may only be made where:

— in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of
the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is
made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the
case of maize,

— in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during

most of the fattening period,

— in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the

finishing stage.

The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of three weeks not
less than 500 g of oats per day.

(b) Extensive indoor (barn-reared)

This term may only be used where:

(i) the stocking rate per m2 floor space does not exceed, in the case of:

— chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,

— ducks, guinea fowl, turkeys: 25 kg liveweight,

— geese: 15 kg liveweight,

(ii) the birds are slaughtered, in the case of:

— chickens at 56 days or later,

— turkeys at 70 days or later,

— geese at 112 days or later,

— Peking ducks: 49 days or later,

— Muscovy ducks: 70 days or later for females, 84 days or later for males,

— female Mulard ducks: 65 days or later,

— guinea fowl: 82 days or later,

— young geese (goslings): 60 days or later,

— young cocks: 90 days or later,

— capons: 140 days or later.

17.6.2008

EN

Official Journal of the European Union

L 157/69

(c) Free range

This term may only be used where:

(i) the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under (b), except for
chickens, for which the stocking rate may be increased to 13, but not more than 27,5 kg liveweight per m2 and
for capons, for which the stocking rate shall not exceed 7,5 m2, and not more than 27,5 kg liveweight per m2,

(ii) the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an

area mainly covered by vegetation of not less than:

— 1 m2 per chicken or guinea fowl,

— 2 m2 per duck or per capon,

— 4 m2 per turkey or goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the
house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and
perchery),

(iii) the feed formula used in the fattening stage contains at least 70 % of cereals,

(iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m2 surface of the

house.

(d) Traditional free range

This term may only be used where:

(i) the indoor stocking rate per m2 does not exceed in the case of:

— chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding
150 m2 floor space and which remain open at night, the stocking rate may be increased to 20, but not
more than 40 kg liveweight per m2,

— capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight,

— Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than

25 kg liveweight,

— Mulard ducks: 8 but not more than 35 kg liveweight,

— guinea fowl: 13 but not more than 25 kg liveweight,

— turkeys: 6,25 (up to seven weeks of age: 10) but not more than 35 kg liveweight,

— geese: 5 (up to six weeks of age: 10), 3 during last three weeks of fattening if kept in claustration, but not

more than 30 kg liveweight,

(ii) the total usable area of poultryhouses at any single production site does not exceed 1 600 m2,

(iii) each poultryhouse does not contain more than:

— 4 800 chickens,

— 5 200 guinea fowl,

L 157/70

EN

Official Journal of the European Union

17.6.2008

— 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks,

— 2 500 capons, geese and turkeys,

(iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m2 surface of

the house,

(v) there is continuous daytime access to open-air runs at least as from the age of:

— six weeks in the case of chickens, and capons,

— eight weeks in the case of ducks, geese, guinea fowl and turkeys,

(vi) open-air runs comprise an area mainly covered by vegetation amounting to at least:

— 2 m2 per chicken or Muscovy or Peking duck or guinea fowl,

— 3 m2 per Mulard duck,

— 4 m2 per capon, as from 92 days (2 m2 up to 91st day),

— 6 m2 per turkey,

— 10 m2 per goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double
that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total
(house and perchery),

(vii) the birds fattened are of a strain recognised as being slow growing,

(viii) the feed formula used in the fattening stage contains at least 70 % of cereals,

(ix) the minimum age at slaughter is:

— 81 days for chickens,

— 150 days for capons,

— 49 days for Peking ducks,

— 70 days for female Muscovy ducks,

— 84 days for male Muscovy ducks,

— 92 days for Mulard ducks,

— 94 days for guinea fowl,

— 140 days for turkeys and geese marketed whole for roasting,

— 98 days for female turkeys intended for cutting up,

— 126 days for male turkeys intended for cutting up,

17.6.2008

EN

Official Journal of the European Union

L 157/71

— 95 days for geese intended for the production of foie gras and magret,

— 60 days for young geese (goslings),

(x) finition in claustration does not exceed:

— for chickens after 90 days of age: 15 days,

— for capons: four weeks,

— for geese and Mulard ducks intended for the production of foie gras and magret, after 70 days of age:

4 weeks.

(e) Free range — total freedom

The use of this term shall require conformity with the criteria set out under (d), except that the birds shall have
continuous daytime access to open-air runs of unlimited area.

In the event of restrictions, including veterinary restrictions adopted under Community law to protect public and
animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with
the production methods described in points (c), (d) and (e) of the first subparagraph, with the exception of guinea
fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the
duration of the restriction but under no circumstances for more than 12 weeks.

L 157/72

EN

Official Journal of the European Union

17.6.2008

ANNEX VI

DETERMINATION OF THAW LOSS

(Drip test)

1.

Object and scope

This method shall be used to determine the amount of water lost from frozen or quick-frozen chickens during
thawing. If this drip loss, expressed as a percentage by weight of the carcase (including all the edible offal contained
in the pack) exceeds the limit value laid down in point 7, it is considered that excess water has been absorbed
during processing.

2.

Definition

Drip loss determined by this method shall be expressed as a percentage of the total weight of the frozen or quick-
frozen carcase, including edible offal.

3.

Principle

The frozen or quick-frozen carcase, including edible offal present, is allowed to thaw under controlled conditions
which allow the weight of water lost to be calculated.

4.

Apparatus

4.1.

Scales capable of weighing up to 5 kg and accurate to at least 1 g.

4.2.

Plastic bags large enough to hold the carcase and having a secure means of fixing the bag.

4.3. Thermostatically controlled water-bath with equipment capable of holding the carcases as described in points 5.5
and 5.6. The water-bath shall contain a volume of water not less than eight times that of the poultry to be checked
and shall be capable of maintaining the water at a temperature of 42 ± 2 °C.

4.4.

Filter paper or other absorbent paper towels.

5.

Method

5.1. Twenty carcases are removed at random from the quantity of poultry to be checked. Until each can be tested as

described in points 5.2 to 5.11, they are kept at a temperature no higher than – 18 °C.

5.2. The outside of the pack is wiped to remove superficial ice and water. The pack and its content are weighed to the

nearest gram: this weight is M0.

5.3. The carcase, together with any edible offal sold with it,

is removed from the outer wrap, which is dried and

weighed to the nearest gram: this weight is M1.

5.4. The weight of frozen carcase plus offal is calculated by subtracting M1 from M0.

5.5. The carcase, including the edible offal, is placed in a strong, waterproof plastic bag with the abdominal cavity facing
towards the bottom, closed end of the bag. The bag must be of sufficient length so as to ensure that it can be fixed
securely when in the water-bath but not so wide as to allow the carcase to move from the vertical position.

5.6. The part of the bag containing the carcase end edible offal is completely immersed in a water-bath and remains
open, enabling as much air as possible to escape. It is held vertically, if necessary by guide bars or by extra weights
put in the bag, so that water from the bath cannot enter it. The individual bags must not touch each other.

17.6.2008

EN

Official Journal of the European Union

L 157/73

5.7. The bag is left in the water-bath, maintained at 42 ± 2 °C throughout, with continuous movement of the bag or
continuous agitation of the water, until the thermal centre of the carcase (the deepest part of the breast muscle
close to the breast bone, in chickens without giblets, or the middle of the giblets in chickens with giblets) reaches at
least 4 °C, measured in two randomly chosen carcases. The carcases should not remain in the water bath for longer
than is necessary to reach 4 °C. The required period of immersion, for carcases stored at – 18 °C is of the order of:

Weight class (g)

Weight of carcase + offal (g)

Indicative immersion time in minutes

Chickens without offal

Chickens with offal

< 800

850

900

950

1 000

1 050

1 100

1 200

1 300

1 400

< 825
825 — 874
875 — 924
925 — 974
975 — 1 024
1 025 — 1 074
1 075 — 1 149
1 150 — 1 249
1 250 — 1 349
1 350 — 1 449

77

82

85

88

92

95

98

105

111

118

92

97

100

103

107

110

113

120

126

133

For carcases over 1 400 g, an increase of seven minutes for each additional 100 g is required. If the suggested
period of immersion is passed without reaching + 4 °C, in the two carcases which are checked, the thawing process
is continued until they do reach + 4 °C in the thermal centre.

5.8. The bag and its content are removed from the water-bath; the bottom of the bag is pierced to allow any water
produced on thawing to drain. The bag and its content are allowed to drip for one hour at an ambient temperature
of between + 18 °C and + 25 °C.

5.9. The thawed carcase is removed from the bag and the pack containing offal (if present) is removed from the
abdominal cavity. The carcase is dried inside and out with filter paper or paper towels. The bag containing the offal
is pierced and, once any water has drained away, the bag and thawed offal are dried as carefully as possible.

5.10. The total weight of thawed carcase, offal and pack is determined to the nearest gram and expressed as M2.

5.11. The weight of the pack which contained the offal is determined to the nearest gram and expressed as M3.

6.

Calculation of result

The amount of water lost through thawing as a percentage by weight of the frozen or quick-frozen carcase
(including offal) is given by:

((M0

– M1

– M2)/(M0

– M1

– M3)) × 100

7.

Evaluation of result

If the average water loss on thawing for the 20 carcases in the sample exceeds the percentages given below, it is
considered that the amount of water absorbed during processing exceeds the limit figure.

The percentages are, in the case of:

— air chilling: 1,5 %,

— air spray chilling: 3,3 %,

— immersion chilling: 5,1 %.

L 157/74

EN

Official Journal of the European Union

17.6.2008

ANNEX VII

DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS

(Chemical test)

1. Object and scope

This method is used to determine the total water content of frozen and quick-frozen chickens. The method involves
determination of the water and protein contents of samples from homogenised poultry carcases. The total water
content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine
whether or not excess water has been taken up during processing. If the analyst suspects the presence of any
substance which may interfere with the assessment,
is for him or her to take the necessary appropriate
it
precautions.

2. Definitions

‘Carcase’: the poultry carcase with bones, cartilage and any additional offal.

‘Offal’: liver, heart, gizzard and neck.

3.

Principle

Water and protein contents are determined in accordance with recognised ISO (International Organisation for
Standardisation) methods or other methods of analysis approved by the Council.

The maximum total water content of the carcase is determined from the protein content of the carcase, which can
be related to the physiological water content.

4. Apparatus and reagents

4.1. Scales for weighing the carcase and wrappings, accurate to at least 1 g.

4.2. Meat-axe or saw for cutting carcases into pieces of appropriate size for the mincer.

4.3. Heavy-duty mincing machine and blender capable of homogenising complete frozen or quick-frozen poultry pieces.

NB:

No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones
to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.

4.4. Apparatus as specified in ISO 1442, for the determination of water content.

4.5. Apparatus as specified in ISO 937, for the determination of protein content.

5. Method

5.1. Seven carcases are taken at random from the quantity of poultry to be checked and in each case kept frozen until

analysis in accordance with points 5.2 to 5.6 begins.

The analysis may concern either each of the seven carcases separately or a composite sample of the seven carcases.

5.2. The preparation is commenced within the hour following the removal of the carcases from the freezer.

17.6.2008

EN

Official Journal of the European Union

L 157/75

5.3. (a) The outside of the pack is wiped to remove superficial ice and water. Each carcase is weighed and removed from
any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the
edible offal is removed. The total weight of the carcase, including the edible offal and ice adhering to the carcase,
’.
is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P1

(b) In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with

point 5.3(a), is determined to give ‘P7

’.

5.4. (a) The whole carcase of which the weight is P1 is minced in a mincer as specified under point 4.3 (and, if necessary,
mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative
of each carcase may then be taken.

(b) In the case of a composite sample analysis, all seven carcases of which the weight is P7 is minced in a mincer as
specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous
material from which two samples representative of the seven carcases may then be taken. The two samples are
analysed as described in points 5.5 and 5.6.

5.5. A sample of the homogenised material is taken and used immediately to determine the water content in accordance

with ISO 1442 to give the water content ‘a %’.

5.6. A sample of the homogenised material is also taken and used immediately to determine the nitrogen content in
accordance with ISO 937. This nitrogen content is converted to crude protein content ‘b %’ by multiplying it by the
factor 6,25.

6.

Calculation of results

6.1. (a) The weight of water (W) in each carcase is given by aP1/100 and the weight of protein (RP) by bP1/100, both of
which are expressed in grams. The sums of the weights of water (W7) and the weights of protein (RP7) in the
seven carcases analysed are determined.

(b) In the case of a composite sample analysis, the average content of water and protein from the two samples
analysed is determined to give a % and b %, respectively. The weight of the water (W7) in the seven carcases is
given by aP7/100, and the weight of protein (RP7) by bP7/100, both of which are expressed in grams.

6.2. The average weight of water (WA) and protein (RPA) is calculated by dividing W7 and RP7, respectively, by seven.

6.3. The theoretical physiological water content in grams as determined by this method may be calculated by the

following formula:

— chickens: 3,53 × RPA + 23.

6.4. (a) Air chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to
2 % (1), the highest permissible limit for the total water content (WG) in grams as determined by this method is
given by the following formula (including confidence interval):

— chickens: WG = 3,65 × RPA + 42.

(1) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.

L 157/76

EN

Official Journal of the European Union

17.6.2008

(b) Air-spray chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to
4,5 % (1), the highest permissible limit for the total water content (WG) in grams as determined by this method is
given by the following formula (including confidence interval):

— chickens: WG = 3,79 × RPA + 42.

(c)

Immersion chilling

Assuming a technically unavoidable water absorption during preparation of 7 % (2), the highest permissible limit
for the total water content (WG) in grams as determined by this method is given by the following formula
(including confidence interval):

— chickens: WG = 3,93 × RPA + 42.

6.5. If the average water content (WA) of the seven carcases as calculated under point 6.2 does not exceed the value given

in point 6.4 (WG), the quantity of poultry subjected to the check shall be considered up to standard.

(1) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
(2) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.

17.6.2008

EN

Official Journal of the European Union

L 157/77

ANNEX VIII

DETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS

(Chemical test)

1. Object and scope

This method is used to determine the total water content of certain poultry cuts. The method shall
involve
determination of the water and protein contents of samples from the homogenised poultry cuts. The total water
content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine
whether or not excess water has been taken up during processing. If the analyst suspects the presence of any
substance which may interfere with the assessment,
is for him or her to take the necessary appropriate
it
precautions.

2. Definitions and sampling procedures

The definitions given in point (2) of Article 1 are applicable to the poultry cuts referred to in Article 20. The sample
sizes should be at least as follows:

— chicken breast: half of the breast,

— chicken breast fillet: half of the boned breast without skin,

— turkey breast, turkey breast fillet and boned leg meat: portions of about 100 g,

— other cuts: as defined in point (2) of Article 1.

In the case of frozen or quick-frozen bulk products (cuts not individually packed) the large packs from which
samples are to be taken may be kept at 0 °C until individual cuts can be removed.

3.

Principle

Water and protein contents are determined in accordance with recognised ISO (International Organisation for
Standardisation) methods or other methods of analysis approved by the Council.

The highest permissible total water content of the poultry cuts is determined from the protein content of the cuts,
which can be related to the physiological water content.

4. Apparatus and reagents

4.1. Scales for weighing the cuts and wrappings, accurate to at least 1 g.

4.2. Meat-axe or saw for cutting cuts into pieces of appropriate size for the mincer.

4.3. Heavy-duty mincing machine and blender capable of homogenising poultry cuts or parts thereof.

NB:

No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones
to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.

4.4. Apparatus as specified in ISO 1442, for the determination of water content.

4.5. Apparatus as specified in ISO 937, for the determination of protein content.

5. Method

5.1. Five cuts are taken at random from the quantity of poultry cuts to be checked and kept frozen or refrigerated as the

case may be until analysis in accordance with points 5.2 to 5.6 begins.

L 157/78

EN

Official Journal of the European Union

17.6.2008

Samples from frozen or quick-frozen bulk products referred to under point 2 may be kept at 0 °C until analysis
begins.

The analysis may concern each of the five cuts separately or a composite sample of the five cuts.

5.2. The preparation is commenced within the hour following the removal of the cuts from the freezer or refrigerator.

5.3. (a) The outside of the pack is wiped to remove superficial ice and water. Each cut is weighed and removed from any
wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut is determined to
the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P1

’.

(b) In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with point

5.3(a), is determined to give ‘P5

’.

5.4. (a) The whole cut of which the weight is P1, is minced in a mincer as specified under point 4.3 (and, if necessary,
mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative
of each cut may then be taken.

(b) In the case of a composite sample analysis, all five cuts of which the weight is P5 are minced in a mincer as
specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous
material from which two samples representative of the five cuts may then be taken.

The two samples are analysed as described in points 5.5 and 5.6.

5.5. A sample of the homogenised material is taken and used immediately to determine the water content in accordance

with ISO 1442 to give the water content ‘a %’.

5.6. A sample of the homogenised material is also taken and used immediately to determine the nitrogen content in
accordance with ISO 937. This nitrogen content is converted to crude protein content ‘b %’ by multiplying it by the
factor 6,25.

6.

Calculation of results

6.1. (a) The weight of water (W) in each cut is given by aP1/100 and the weight of protein (RP) by bP1/100, both of

which are expressed in grams.

The sums of the weights of water (W5) and the weights of protein (RP5) in the five cuts analysed are determined.

(b) In the case of a composite sample analysis, the average content of water and protein from the two samples
analysed is determined to give a % and b %, respectively. The weight of the water (W5) in the five cuts is given by
aP5/100, and the weight of protein (RP5) by bP5/100, both of which are expressed in grams.

6.2. The average weight of water (WA) and protein (RPA) is calculated by dividing W5 and RP5 respectively, by five.

6.3. The mean physiological W/RP ratio as determined by this method is as follows:

— chicken breast fillet: 3,19 ± 0,12,

— chicken legs and leg quarters: 3,78 ± 0,19,

— turkey breast fillet: 3,05 ± 0,15,

— turkey legs: 3,58 ± 0,15,

— deboned turkey leg meat: 3,65 ± 0,17.

17.6.2008

EN

Official Journal of the European Union

L 157/79

6.4. Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %,
4 % or 6 % (1) depending on the type of products and chilling methods applied, the highest permissible W/RP ratios
as determined by this method are as follows:

Air chilled

Air-spray chilled

Immersion chilled

Chicken breast fillet; without skin

Chicken breast; with skin

Chicken thighs, drumsticks,
with a portion of
quarters, with skin

the

legs,
back,

legs
leg

Turkey breast fillet; without skin

Turkey breast, with skin

Turkey thighs, drumsticks, legs, with skin

Deboned turkey leg meat, without skin

3,40

3,40

4,05

3,40

3,40

3,80

3,95

3,40

3,50

4,15

3,40

3,50

3,90

3,95

3,40

3,60

4,30

3,40

3,60

4,05

3,95

If the average WA/RPA ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio
given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.

(1) Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the

percentage is 2 % for each of the chilling methods.

L 157/80

EN

Official Journal of the European Union

17.6.2008

ANNEX IX

CHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT

(Slaughterhouse test)

1. At least once each working period of eight hours:

select at random 25 carcases from the evisceration line immediately after evisceration and the removal of the offal
and fat and before the first subsequent washing.

2. If necessary, remove the neck by cutting, leaving the neck skin attached to the carcase.

3. Identify each carcase individually. Weigh each carcase and record its weight to the nearest gram.

4. Re-hang the test carcases on the evisceration line to continue through the normal processes of washing, chilling,

dripping, etc.

5. Remove identified carcases at the end of the drip line without allowing them any longer time to drip than that

allowed normally for poultry from the lot from which the sample was taken.

6. The sample consists of the first 20 carcases recovered. They are re-weighed. Their weight to the nearest gram is
recorded against the weight recorded on first weighing. The test is declared void if less than 20 identified carcases are
recovered.

7. Remove identification from sample carcases and allow the carcases to proceed through normal packing operations.

8. Determine percentage moisture absorption by subtracting the total weight of these same carcases after washing,

chilling and dripping, dividing the difference by the initial weight and multiplying by 100.

9. Instead of manual weighing as described under points 1 to 8, automatic weighing lines may be used for the
determination of the percentage moisture absorption for the same number of carcases and according to the same
principles, provided that the automatic weighing line is approved in advance for this purpose by the competent
authority.

10. The result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing

compliance with the maximum total extraneous water content:

— air chilling:

0 %,

— air-spray chilling:

2,0 %,

— immersion chilling:

4,5 %,

17.6.2008

EN

Official Journal of the European Union

L 157/81

ANNEX X

INDICATIONS REFERRED TO IN ARTICLE 16(6)

– in Bulgarian:

Съдържанието на вода превишава нормите на ЕО

– in Spanish:

– in Czech:

– in Danish:

– in German:

– in Estonian:

– in Greek:

– in English:

– in French:

– in Italian:

Contenido en agua superior al límite CE

Obsah vody překračuje limit ES

Vandindhold overstiger EF-Normen

Wassergehalt über dem EG-Höchstwert

Veesisaldus ületab EÜ normi

Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΚ

Water content exceeds EC limit

Teneur en eau supérieure à la limite CE

Tenore d’acqua superiore al limite CE

– in Latvian:

Ūdens saturs pārsniedz EK noteikto normu

– in Lithuanian:

Vandens kiekis viršija EB nustatytą ribą

– in Hungarian:

Víztartalom meghaladja az EK által előírt határértéket

– in Maltese:

Il-kontenut ta’ l-ilma superjuri għal-limitu KE

– in Dutch:

– in Polish:

Watergehalte hoger dan het EG-maximum

Zawartość wody przekracza normę WE

– in Portuguese:

Teor de água superior ao limite CE

– in Romanian:

Conținutul de apă depășește limita CE

– in Slovak:

– in Slovenian:

– in Finnish:

– in Swedish:

Obsah vody presahuje limit ES

Vsebnost vode presega ES omejitev

Vesipitoisuus ylittää EY-normin

Vattenhalten överstiger den halt som är tillåten inom EG.

L 157/82

EN

Official Journal of the European Union

17.6.2008

ANNEX XI

LIST OF NATIONAL REFERENCE LABORATORIES

Belgium

Instituut voor Landbouw- en Visserijonderzoek (ILVO)
Eenheid Technologie en Voeding
Productkwaliteit en voedselveiligheid
Brusselsesteenweg 370
B-9090 Melle

Bulgaria
Национален диагностичен научно-изследователски
ветеринарно-медицински институт
(National Diagnostic Research Veterinary Medicine
Institute)
бул. „Пенчо Славейков“ 15
(15, Pencho Slaveikov str.)
София–1606
(Sofia–1606)

Czech Republic

Státní veterinární ústav Jihlava
Národní referenční laboratoř pro mikrobiologické,
chemické a senzorické analýzy masa a masných výrobků
Rantířovská 93
CZ-586 05 Jihlava

Denmark

Fødevarestyrelsen
Fødevareregion Øst
Afdeling for Fødevarekemi
Søndervang 4
DK-4100 Ringsted

Germany

Bundesforschungsanstalt für Ernährung und Lebensmittel
Standort Kulmbach
E.C.-Baumann-Straße 20
D-95326 Kulmbach

Estonia

Veterinaar- ja Toidulaboratoorium
Kreutzwaldi 30
EE-51006 Tartu

Ireland

National Food Centre
Teagasc
Dunsinea
Castleknock
IE-Dublin 15

Greece

Ministry of Rural Development & Food
Veterinary Laboratory of Larisa
7th km Larisa-Trikalοn st.
GR-411 10 Larisa

Spain

Laboratorio Arbitral Agroalimentario
Carretera de La Coruña, km 10,700
E-28023 Madrid

France

SCL Laboratoire de Lyon
10, avenue des Saules
BP 74
F-69922 Oullins

Italy

Ministero Politiche Agricole e Forestali
Ispettorato centrale per il controllo della qualità dei
prodotti agroalimentari
Laboratorio di Modena
Via Jacopo Cavedone n. 29
I-41100 Modena

Cyprus

Agricultural Laboratory
Department of Agriculture
Loukis Akritas Ave; 14
CY-Lefcosia (Nicosia)

Latvia
Pārtikas un veterinārā dienesta
Nacionālais diagnostikas centrs
Lejupes iela 3,
Rīga, LV-1076

Lithuania
Nacionalinė veterinarijos laboratorija
J. Kairiūkščio g. 10
LT-2021 Vilnius

Luxembourg

Laboratoire National de Santé
Rue du Laboratoire, 42
L-1911 Luxembourg

Hungary

Országos Élelmiszervizsgáló Intézet
Budapest 94. Pf. 1740
Mester u. 81.
HU-1465

Malta

Malta National Laboratory
UB14, San Gwann Industrial Estate
San Gwann, SGN 09
Malta

Netherlands
RIKILT — Instituut voor Voedselveiligheid
Bornsesteeg 45, gebouw 123
6708 AE Wageningen
Nederland

Austria

Österreichische Agentur für Gesundheit und Ernährungs-
sicherheit GmbH
Institut für Lebensmitteluntersuchung Wien
Abteilung 6 — Fleisch und Fleischwaren
Spargelfeldstraße 191
A-1226 Wien

17.6.2008

EN

Official Journal of the European Union

L 157/83

Poland
Centralne Laboratorium Głównego Inspektoratu Jakości
Handlowej Artykułów Rolno-Spożywczych
ul. Reymonta 11/13
60-791 Poznań
Polska

Portugal
Autoridade de Segurança Alimentar e Económica —
ASAE
Laboratório Central da Qualidade Alimentar — LCQA
Av. Conde Valbom, 98
P-1050-070 Lisboa

Romania
Institutul de Igienă și Sănătate Publică Veterinară
Str. Câmpul Moșilor, nr. 5, Sector 2
București

Slovenia

Univerza v Ljubljani
Veterinarska fakulteta
Nacionalni veterinarski inštitut
Gerbičeva 60
SI-1115 Ljubljana

Slovakia
Štátny veterinárny a potravinový ústav
Botanická 15
842 52 Bratislava
Slovenská republika

Finland

Elintarviketurvallisuusvirasto Evira
Mustialankatu 3
FI-00710 Helsinki

Sweden

Livsmedelsverket
Box 622
S-75126 Uppsala

United Kingdom

Laboratory of the Government Chemist
Queens Road
Teddington
TW11 0LY
United Kingdom

L 157/84

EN

Official Journal of the European Union

17.6.2008

ANNEX XII

Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat

The board of experts referred to in Article 19 is responsible for the following tasks:

(a) supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to

the national reference laboratories;

(b) coordinating the application by the national reference laboratories of the methods referred to in (a), by organising

comparative testing, and proficiency testing in particular;

(c) supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data

evaluation and reporting;

(d) coordinating the development of new analytical methods and informing the national reference laboratories of progress

made in this area;

(e) providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are

contested between Member States.

The board of experts referred to in Article 19 shall be organised as follows:

The board of experts in monitoring water content in poultrymeat shall consist of representatives of the Directorate-
General Joint Research Centre (JRC) — Institute for Reference Materials and Measurements (IRMM), of the Directorate-
General for Agriculture and Rural Development and of three national reference laboratories. The representative of IRMM
shall act as the chairperson of the board and shall appoint the national reference laboratories on a rotational basis. The
Member State authority responsible for the national reference laboratory selected shall subsequently appoint individual
experts in monitoring water content in food to serve on the board. Through annual rotation, one participating national
reference laboratory shall be replaced at a time, so as to ensure a degree of continuity on the board. Expenses incurred by
the Member States’ experts and/or the national reference laboratories in the exercise of their functions under this Section
of this Annex shall be borne by the respective Member States.

The national reference laboratories listed in Annex XI are responsible for the following tasks:

Tasks of national reference laboratories

(a) coordinating the activities of the national

laboratories responsible for analyses of water content in poultrymeat;

(b) assisting the competent authority in the Member State in organising the system for monitoring water content in

poultrymeat;

(c) participating in comparative testing (proficiency testing) between the various national laboratories referred to in (a);

(d) ensuring that the information supplied by the board of experts is disseminated to the competent authority in the

relevant Member State and to the national laboratories referred to in (a);

(e) collaborating with the board of experts and, if appointed to join the board of experts, preparing the necessary test

samples, including homogeneity testing, and arranging appropriate shipping.

17.6.2008

EN

Official Journal of the European Union

L 157/85

ANNEX XIII

Correlation table

Regulation (EEC) No 1906/90

Regulation (EEC) No 1538/91

This Regulation

Article 1

Article 1

Article 1a, introductory phrase

Article 2, introductory phrase

Article 2(2), (3) and (4)

Article 2(8)

Article 2(a), (b) and (c)

Article 2(d)

Article 1a, first and second indents

Article 2(e) and (f)

Article 2

Article 3(1) to (4)

Article 4

Article 5(1) to (4)

Article 6

Article 3

Article 4

Article 5

Article 3(5)

Article 4

Article 5(1)

Article 5(2) to (5)

Article 5(6)

Article 6

Article 6(1), introductory phrase

Article 7(1), introductory phrase

Article 6(1), first to sixth indents

Article 7(1), points (a) to (f)

Article 6(2), introductory phrase

Article 7(2), introductory phrase

Article 6(2), first to fourth indents

Article 7(2), points (a) to (d)

Article 7(1)

Article 7(3)

Article 7(4)

Article 7(5)

Article 7(6)

Article 8(1)

Article 8(2)

Article 8(1)

Article 8(2)

Article 8(3)

Article 8(4)

Article 8(5)

Article 9(1)

Article 9(2)

Article 8(3), introductory phrase

Article 9(3), introductory phrase

Article 8(3), first indent

Article 9(3), point (a)

Article 8(3), second indent

Article 9(3), point (b)

Article 8(4),
ductory phrase

first

subparagraph,

intro-

Article 9(4),
ductory phrase

first

subparagraph,

intro-

L 157/86

EN

Official Journal of the European Union

17.6.2008

Regulation (EEC) No 1906/90

Regulation (EEC) No 1538/91

This Regulation

Article 8(4),
third indents

first subparagraph,

first to

Article 9(4), first subparagraph, points (a)
to (c)

Article 8(4), second subparagraph

Article 9(4), second subparagraph

Article 8(5) to (12)

Article 9(5) to (12)

Article 8(13), first subparagraph

—

Article 8(13), second subparagraph

Article 9(13)

Article 9

Article 10

Article 10

Article 11

Article 11(1), introductory phrase

Article 12(1), introductory phrase

Article 11(1), first to fourth indents

Article 12(1), points (a) to (d)

Article 11(2)

Article 11(2a)

Article 11(2b)

Article 12(2)

Article 12(3)

Article 12(4)

Article 11(3), introductory phrase

Article 12(5), introductory phrase

Article 11(3), first to fourth indents

Article 12(5), points (a) to (d)

Article 11(4)

Article 12(6)

Article 12

Article 13

Article 14a(1) and (2)

Article 13

Article 14

Article 15

Article 14a(3) to (5)

Article 16(1) to (3)

Article 14a(5a)

Article 14a(6)

Article 16(4)

Article 16(5)

Article 14a(7), first subparagraph,
ductory phrase

intro-

Article 16(6), first subparagraph

Article 14a(7), first subparagraph, indents Annex X

Article 14a(7), second and third subpara-
graphs

Article 16(6), second and third subpara-
graphs

Article 14a(8) to (12)

Article 17(1) to (5)

Article 14a(12a)

Article 14a(13)

Article 14a(14)

Article 14b(1)

Article 18(1)

Article 18(2)

Article 19

Article 20(1)

17.6.2008

EN

Official Journal of the European Union

L 157/87

Regulation (EEC) No 1906/90

Regulation (EEC) No 1538/91

This Regulation

Article 14b(2), first subparagraph, intro-
ductory phrase

Article 20(2),
ductory phrase

first subparagraph,

intro-

Article 14b(2), first subparagraph, first to
third indents

Article 20(2), first subparagraph, points (a)
to (c)

Article 14b(2), second subparagraph

Article 20(2), second subparagraph

Article 14b(3) and (4)

Article 20(3) and 4)

Article 15

—

—

Annex I

Annex Ia

Annex II

Annex III

Annex IV

Annex V

Annex VI

Annex VIa

Annex VII

Annex VIII

Annex IX

—

—

Article 21

Article 22

Annex I

Annex II

Annex III

Annex IV

Annex V

Annex VI

Annex VII

Annex VIII

Annex IX

Annex XI

Annex XII

Annex XIII