CELEX: 32008R0543
Language: en
Date: 2008-06-16 00:00:00
Title: 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

17.6.2008   
            
            
               EN
            
            
               Official Journal of the European Union
            
            
               L 157/46
            
         
      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,
   Having regard to the Treaty establishing the European Community,
   Having regard to Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (1), and in particular Article 121(e) in conjunction with Article 4 thereof,
   Whereas:
   
               (1)
            
            
               As from 1 July 2008, Regulation (EEC) No 1906/90 of 26 June 1990 on certain marketing standards for poultry (2) is repealed by Regulation (EC) No 1234/2007.
            
         
               (2)
            
            
               Some of the provisions and obligations in Regulation (EEC) No 1906/90 were not taken over in Regulation (EC) No 1234/2007.
            
         
               (3)
            
            
               As a result, certain provisions and obligations, as appropriate, 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.
            
         
               (4)
            
            
               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, classification 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.
            
         
               (5)
            
            
               In order to provide for the marketing of poultry in different classes according to conformation and appearance, it 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. In the case of 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.
            
         
               (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 Regulation, the terms ‘marketing’ and ‘batch’ should be defined in the poultrymeat sector.
            
         
               (8)
            
            
               Storage and handling temperature is of crucial importance to the maintenance of high standards of quality. Therefore, it is appropriate to lay down a minimum temperature at which chilled poultrymeat products are to be kept.
            
         
               (9)
            
            
               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.
            
         
               (10)
            
            
               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 76/211/EEC of 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).
            
         
               (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 ingredients.
            
         
               (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 information on the products’ characteristics.
            
         
               (13)
            
            
               It is desirable that the Commission should exercise permanent surveillance of the compatibility with 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 to appropriate supervision and 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 do so, subject to appropriate certification by the competent authority of the third country concerned, which appears on a list established by the Commission.
            
         
               (16)
            
            
               In view of economic and technological developments in both the preparation of poultry and checks, and given that water content is of particular interest in the marketing of frozen or quick-frozen poultry, the maximum water content of frozen or quick-frozen 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 circulation of products in a single market.
            
         
               (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 physiological liquid and other water originating from the preparation of the poultry given that such a distinction would entail practical difficulties.
            
         
               (18)
            
            
               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 they are not used other than for their intended use.
            
         
               (19)
            
            
               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 Regulation. A procedure should be established for the settlement of disputes which may arise in respect of intra-Community consignments.
            
         
               (20)
            
            
               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.
            
         
               (21)
            
            
               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 content of frozen and quick-frozen poultry. With a view to ensuring the uniform application of this Regulation, 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),
                                    
                                 
                                       —
                                    
                                    
                                       cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (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’ if the age at slaughter does not exceed 28 days. 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);
                                    
                                 
                     
                           (c)
                        
                        
                           DUCKS (Anas platyrhynchos dom., Cairina muschata), Mulard ducks (Cairina muschata x Anas platyrhynchos)
                           
                                       —
                                    
                                    
                                       young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified),
                                    
                                 
                                       —
                                    
                                    
                                       duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);
                                    
                                 
                     
                           (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)
                           
                                       —
                                    
                                    
                                       (young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified),
                                    
                                 
                                       —
                                    
                                    
                                       guinea fowl: bird in which the tip of the sternum is rigid (ossified).
                                    
                                 
                     For the purpose of this Regulation, variants of the terms used in (a) to (e) relating to sex shall be construed as 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 it, together with the surrounding musculature. The breast may be presented as a whole or a half;
                        
                     
                           (e)
                        
                        
                           leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
                        
                     
                           (f)
                        
                        
                           chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;
                        
                     
                           (g)
                        
                        
                           thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;
                        
                     
                           (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;
                        
                     
                           (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 drumsticks, deboned, i.e. without femur, tibia and fibula, 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 European Parliament and of the Council (5).
            
         
               3.
            
            
               
                  Foie gras
               
               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.
               The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour.
               The livers shall be of the following weight:
               
                           —
                        
                        
                           duck livers shall weigh at least 300 g net,
                        
                     
                           —
                        
                        
                           goose livers shall weigh at least 400 g net.
                        
                     
         Article 2
   For the purposes of this Regulation:
   
               (a)
            
            
               ‘carcase’ means the whole body of a bird of the species referred to in Article 1(1) after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver, gizzard and neck, inserted into the abdominal cavity;
            
         
               (b)
            
            
               ‘cuts thereof’ means poultrymeat which owing to the size and the characteristics of the coherent muscle tissue is identifiable 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 slaughterhouse 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.
            
         Article 3
   1.   Poultry carcases shall, in order to be marketed in accordance with this Regulation, be presented for sale in one of the following forms:
   
               —
            
            
               partially eviscerated (‘effilé’, ‘roped’),
            
         
               —
            
            
               with giblets,
            
         
               —
            
            
               without giblets.
            
         The word ‘eviscerated’ may be added.
   2.   Partially eviscerated carcases are carcases from which the heart, liver, lungs, gizzard, crop, and kidneys have not been removed.
   3.   For all carcase presentations, if the head is not removed, trachea, oesophagus and crop may remain in the carcase.
   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 pericardial sac. If the neck remains attached to the carcase, it is not considered as one of the giblets.
   Where one of these four organs is customarily not included with the carcase for sale, its absence shall be mentioned on the labelling.
   5.   In addition to complying with national legislation adopted 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
   1.   The names under which the products covered by this 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 presentation 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.
   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.
   2.   In addition to complying with national legislation adopted in accordance with Directive 2000/13/EC, the labelling, presentation 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 853/2004 of the European Parliament and of the Council (6), except in the case of cutting and boning at the place of sale as provided for in Article 4(2)(d) of that Regulation;
            
         
               (e)
            
            
               in the case of poultrymeat imported from third countries, an indication of the country of origin.
            
         5.   Where poultrymeat is offered for 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 poultrymeat or to indicate the additional particulars referred to in those Articles in the case of deliveries to cutting or processing establishments.
   Article 6
   The following additional provisions shall apply to frozen poultrymeat as defined in point II(3) of Part B of Annex XIV to Regulation (EC) No 1234/2007:
   The temperature of frozen poultrymeat concerned by this Regulation 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)
            
            
               free of visible bloodstains except those which are small and unobtrusive;
            
         
               (e)
            
            
               free of protruding broken bones;
            
         
               (f)
            
            
               free of severe contusions.
            
         In the case of fresh poultry, there shall be no traces of prior chilling.
   2.   In order to be graded as class A, poultry carcases and cuts 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;
            
         
               (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;
            
         
               (d)
            
            
               in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn (7) 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.
   2.   A sample consisting of the following numbers of individual 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:
   
               Batch size
            
            
               Sample size
            
            
               Tolerable number of defective units
            
         
               Total
            
            
               For points (1) (8) and (3) of Article 1, and Article 7(1)
            
         
               1
            
            
               2
            
            
               3
            
            
               4
            
         
               100 to 500
            
            
               30
            
            
               5
            
            
               2
            
         
               501 to 3 200
            
            
               50
            
            
               7
            
            
               3
            
         
               > 3 200
            
            
               80
            
            
               10
            
            
               4
            
         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.
   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.
   4.   In the checking of a batch of class B poultrymeat, the tolerable number of defective units shall be doubled.
   5.   Where the checked batch does not comply, the supervising agency shall prohibit its marketing or, if the batch 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.
   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
            
         
               —
            
            
               one or more poultry cuts of the same type and species, as defined in Article 1.
            
         2.   All pre-packages shall in accordance with paragraphs 3 and 4 bear an indication of the weight of the product, known as ‘nominal weight’, which they are required to contain.
   3.   Pre-packages of frozen or quick-frozen poultrymeat may 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:
               
                           —
                        
                        
                           < 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.).
                        
                     
         4.   Pre-packages referred to in paragraph 1 shall be made up in such a way that they satisfy the following requirements:
   
               (a)
            
            
               the actual contents shall not be less, on average, than the nominal weight;
            
         
               (b)
            
            
               the proportion of pre-packages having a negative error greater than the tolerable negative error 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;
            
         
               (c)
            
            
               no pre-package having a negative error greater than twice the tolerable negative error given in paragraph 9 shall be marketed.
            
         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.
   5.   Regarding responsibility of 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.
   6.   The checking of pre-packages shall be carried out by sampling and shall be in two parts:
   
               —
            
            
               a check covering the actual content of each pre-package in the sample,
            
         
               —
            
            
               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 line, the number in each batch shall be equal to the maximum hourly output of the packing line, without any restriction as to batch size,
            
         
               —
            
            
               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:
   
               Batch size
            
            
               Sample size
            
         
               100 to 500
            
            
               30
            
         
               501 to 3 200
            
            
               50
            
         
               > 3 200
            
            
               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 %.
   9.   In the case of pre-packaged poultrymeat the following tolerable negative errors are permitted:
   
               (grams)
            
         
               Nominal weight
            
            
               Tolerable negative error
            
         
               carcases
            
            
               cuts
            
         
               less than 1 100
            
            
               25
            
            
               25
            
         
               1 100 to < 2 400
            
            
               50
            
            
               50
            
         
               2 400 and more
            
            
               100
            
            
                
            
         10.   For the checking of 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 checked shall be 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:
   
               Sample size
            
            
               Number of defective units
            
         
               Acceptance criterion
            
            
               Rejection criterion
            
         
               30
            
            
               2
            
            
               3
            
         
               50
            
            
               3
            
            
               4
            
         
               80
            
            
               5
            
            
               6
            
         11.   For the checking of the average actual contents, a batch 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
            
            
               
                  x— ≥ Qn – 0,503 s
            
         
               50
            
            
               
                  x— ≥ Qn – 0,379 s
            
         
               80
            
            
               
                  x— ≥ Qn – 0,295 s
            
         
               
                  x—
            
            
               =
            
            
               average actual content of pre-packages
            
         
               Qn
            
            
               =
            
            
               nominal weight of the pre-package
            
         
               s
            
            
               =
            
            
               standard deviation of the actual contents of the pre-packages in the batch
            
         The standard deviation shall be estimated as set out under point 2.3.2.2. of Annex II to Directive 76/211/EEC.
   12.   For so long as Council Directive 80/181/EEC (9) 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 water or of ice and water, in accordance with the counterflow process.
            
         Article 11
   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’.
            
         These terms may be supplemented by indications referring to the particular characteristics of the respective types of farming.
   When free-range production (points (c), (d) and (e)) is indicated on the label for meat from ducks and geese kept for the production of foie gras, the term ‘from foie gras production’ shall also be indicated.
   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 less than that indicated in Annex V(b), (c) or (d). However, this provision does not apply to animals covered by the fourth indent of point 1(a) of Article 1.
   3.   Paragraphs 1 and 2 shall apply without prejudice to 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.
   4.   The national measures referred to in paragraph 3 shall be communicated to the Commission.
   5.   At any time, and at the request of 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 sales, including names and addresses of purchasers, for a minimum of six months following dispatch.
            
         2.   The producers referred to in paragraph 1 shall subsequently 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.
   3.   Feed manufacturers and suppliers shall keep records for at 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.
   4.   Hatcheries shall keep records of birds of 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 it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products in question with the relevant provisions of this Regulation.
   On receipt of a request from a third country, the Commission shall establish a list of such authorities.
   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).
   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 water content of frozen and quick-frozen chickens are taken,
            
         
               —
            
            
               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.
            
         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 slaughterhouse 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 authorities. The competent authorities may, in specific cases, apply the provisions of paragraph 1, and in particular of points 1 and 10 of Annex IX, and of paragraph 2 more stringently in respect of a given slaughterhouse, where this proves necessary to ensure compliance with the total water content permitted under this Regulation.
   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.
   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.
   5.   If the result of the checks referred to in paragraph 2 is in excess of the admissible limits, the batch concerned shall be deemed not to comply with this Regulation. In that event, however, the slaughterhouse concerned may request that a 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.
   6.   Where the batch in question is deemed after such counter-analysis not to comply with this Regulation, the competent authority shall take the appropriate measures 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 subparagraph is to be exported, the competent authority shall take all necessary measures to prevent the batch in question from being marketed within the Community.
   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. The letters shall be at least 1 cm high on the individual 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.
   2.   The checks referred to in paragraph 1 shall be carried out 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 or their representative. Decisions taken by the competent 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.
   If the consignor or his representative so requests, 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.
   3.   If the result of the checks referred to in paragraph 1 is in excess of the admissible limits, the holder 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).
   5.   In the cases provided for in paragraphs 3 and 4, the competent authority of the Member State of destination shall contact the competent authorities of the Member State of 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 justification, the competent authorities of the Member States concerned shall inform the Commission.
   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 concerned and if necessary to apply sanctions in accordance with Article 194 of Regulation (EC) No 1234/2007.
            
         The Commission shall inform the Member States of its findings. Member States in whose territory an inspection is carried out shall give the experts all the assistance necessary for the performance of their tasks.
   Pending the Commission’s findings, the Member State of dispatch must, at the request of the Member State of destination, intensify checks on products coming from the establishment in question.
   Where these measures are taken to deal with repeated irregularities on the part of an establishment, the Commission shall charge any expenses occasioned by the application of the provisions of the indents of the third subparagraph to the establishment involved.
   Article 18
   1.   The competent authorities of the Member States shall 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 responsibility.
   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.
   2.   The Member States shall adopt the practical measures for 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 under the terms of a contract concluded between the Commission, on behalf of the Community, and that laboratory.
   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)
            
            
               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;
            
         
               (e)
            
            
               turkey breast, with skin;
            
         
               (f)
            
            
               turkey thighs, drumsticks, legs, with skin;
            
         
               (g)
            
            
               deboned turkey leg meat, without skin.
            
         2.   The competent authorities designated by each Member 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:
   
               (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 the fresh, frozen and quick-frozen cuts listed in paragraph 1 of this Article. These checks shall be carried out at least once each working period of eight hours. However, in the case of air chilling of turkey carcases, 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;
            
         
               (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.
            
         Where, in the case of air chilling of chickens, the results of 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).
   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.
   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 result in reinstatement of checks as referred to in the first subparagraph.
   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
   Regulation (EEC) No 1538/91 is hereby repealed as from 1 July 2008.
   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 its publication in the Official Journal of the European Union.
   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
         
      
   
   
      (1)  OJ L 299, 16.11.2007, p. 1. Regulation as last amended by Regulation (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 Regulation (EC) No 1474/2007 (OJ L 329, 14.12.2007, p. 14).
   
      (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).
   
      (5)  OJ L 109, 6.5.2000, p. 29.
   
      (6)  OJ L 139, 30.4.2004, p. 55. Corrigendum published in OJ L 226, 25.6.2004, p. 22.
   
      (7)  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).
            
         
      (8)  Tolerance within each species, not from one species to another.
   
      (9)  OJ L 39, 15.2.1980, p. 40.
   
      ANNEX I
      Article 1(1) —   Names of poultry carcases
      
                   
               
               
                  bg
               
               
                  es
               
               
                  cs
               
               
                  da
               
               
                  de
               
               
                  et
               
               
                  el
               
               
                  en
               
               
                  fr
               
               
                  it
               
               
                  lv
               
            
                  1.
               
               
                  Пиле, бройлер
               
               
                  Pollo (de carne)
               
               
                  Kuře, brojler
               
               
                  Kylling, slagtekylling
               
               
                  Hähnchen
                  Masthuhn
               
               
                  Tibud, broiler
               
               
                  Κοτόπουλο
                  Πετετνοί και κότες (κρεατοπαραγωγής)
               
               
                  Chicken, broiler
               
               
                  Poulet (de chair)
               
               
                  Pollo, ‘Broiler’
               
               
                  Cālis, broilers
               
            
                  2.
               
               
                  Петел, кокошка
               
               
                  Gallo, gallina
               
               
                  Kohout, slepice, drůbež na pečení, nebo vaření
               
               
                  Hane, høne, suppehøne
               
               
                  Suppenhuhn
               
               
                  Kuked, kanad, hautamiseks või keetmiseks mõeldud kodulinnud
               
               
                  Πετεινοί και κότες (για βράοιμο)
               
               
                  Cock, hen, casserole, or boiling fowl
               
               
                  Coq, poule (à bouillir)
               
               
                  Gallo, gallina
                  Pollame da brodo
               
               
                  Gailis, vista, sautēta vai vārīta mājputnu gaļa
               
            
                  3.
               
               
                  Петел (угоен, скопен)
               
               
                  Capón
               
               
                  Kapoun
               
               
                  Kapun
               
               
                  Kapaun
               
               
                  Kohikukk
               
               
                  Καπόνια
               
               
                  Capon
               
               
                  Chapon
               
               
                  Cappone
               
               
                  Kapauns
               
            
                  4.
               
               
                  Ярка, петле
               
               
                  Polluelo
               
               
                  Kuřátko, kohoutek
               
               
                  Poussin, Coquelet
               
               
                  Stubenküken
               
               
                  Kana- ja kukepojad
               
               
                  Νεοσσός, πετεινάρι
               
               
                  Poussin, Coquelet
               
               
                  Poussin, coquelet
               
               
                  Galletto
               
               
                  Cālītis
               
            
                  5.
               
               
                  Млад петел
               
               
                  Gallo joven
               
               
                  Mladý kohout
               
               
                  Unghane
               
               
                  Junger Hahn
               
               
                  Noor kukk
               
               
                  Πετεινάρι
               
               
                  Young cock
               
               
                  Jeune coq
               
               
                  Giovane gallo
               
               
                  Jauns gailis
               
            
                  1.
               
               
                  (Млада) пуйка
               
               
                  Pavo (joven)
               
               
                  (Mladá) krůta
               
               
                  (Mini) kalkun
               
               
                  (Junge) Pute, (Junger) Truthahn
               
               
                  (Noor) kalkun
               
               
                  (Νεαροί) γάλοι και γαλοπούλες
               
               
                  (Young) turkey
               
               
                  Dindonneau, (jeune) dinde
               
               
                  (Giovane) tacchino
               
               
                  (Jauns) tītars
               
            
                  2.
               
               
                  Пуйка
               
               
                  Pavo
               
               
                  Krůta
               
               
                  Avlskalkun
               
               
                  Pute, Truthahn
               
               
                  Kalkun
               
               
                  Γάλοι και γαλοπούλες
               
               
                  Turkey
               
               
                  Dinde (à bouillir)
               
               
                  Tacchino/a
               
               
                  Tītars
               
            
                  1.
               
               
                  (Млада) патица, пате (млада) мускусна патица, (млад) мюлар
               
               
                  Pato (joven o anadino), pato de Barbaria (joven), pato cruzado (joven)
               
               
                  (Mladá) kachna, kachnê, (mladá) Pižmová kachna, (mladá) kachna Mulard
               
               
                  (Ung) and (Ung) berberiand
                  (Ung) mulardand
               
               
                  Frühmastente, Jungente, (Junge) Barbarieente (Junge Mulardente)
               
               
                  (Noor) part, pardipoeg. (noor) muskuspart, (noor) mullard
               
               
                  (Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) παπιες mulard
               
               
                  (Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck
               
               
                  (Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard
               
               
                  (Giovane) anatra
                  (Giovane) Anatra muta
                  (Giovane) Anatra ‘mulard’
               
               
                  (Jauna) pīle, pīlēns, (jauna) muskuspīle, (Jauna) Mulard pīle
               
            
                  2.
               
               
                  Патица, мускусна патица, мюлар
               
               
                  Pato, pato de Barbaria, pato cruzado
               
               
                  Kachna, Pižmová kachna, kachna Mulard
               
               
                  Avlsand
                  Avlsberberiand
                  Avlsmulardand
               
               
                  Ente, Barbarieente
                  Mulardente
               
               
                  Part, muskuspart, mullard
               
               
                  Πάτιες, πάτιες Βαρβαρίας πάτιες mulard
               
               
                  Duck, Muscovy duck, Mulard duck
               
               
                  Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir)
               
               
                  Anatra Anatra muta Anatra ‘mulard’
               
               
                  Pīle, muskuspīle, Mulard pīle
               
            
                  1.
               
               
                  (Млада) гъска, гъсе
               
               
                  Oca (joven), ansarón
               
               
                  Mladá husa, house
               
               
                  (Ung) gås
               
               
                  Frühmastgans, (Junge) Gans, Jungmastgans
               
               
                  (Noor) hani, hanepoeg
               
               
                  (Νεαρές) χήνες ή χηνάκια
               
               
                  (Young) goose, gosling
               
               
                  (Jeune) oie ou oison
               
               
                  (Giovane) oca
               
               
                  (Jauna) zoss, zoslēns
               
            
                  2.
               
               
                  Гъска
               
               
                  Oca
               
               
                  Husa
               
               
                  Avlsgås
               
               
                  Gans
               
               
                  Hani
               
               
                  Χήνες
               
               
                  Goose
               
               
                  Oie
               
               
                  Oca
               
               
                  Zoss
               
            
                  1.
               
               
                  (Млада) токачка
               
               
                  Pintada (joven)
               
               
                  Mladá perlička
               
               
                  (Ung) perlehøne
               
               
                  (Junges) Perlhuhn
               
               
                  (Noor) pärlkana
               
               
                  (Νεαρές) φραγκόκοτες
               
               
                  (Young) guinea fowl
               
               
                  (Jeune) pintade Pintadeau
               
               
                  (Giovane) faraona
               
               
                  (Jauna) pērļu vistiņa
               
            
                  2.
               
               
                  Токачка
               
               
                  Pintada
               
               
                  Perlička
               
               
                  Avlsperlehøne
               
               
                  Perlhuhn
               
               
                  Pärlkana
               
               
                  Φραγκόκοτες
               
               
                  Guinea fowl
               
               
                  Pintade
               
               
                  Faraona
               
               
                  Pērļu vistiņa
               
            
         
      
                   
               
               
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                  nl
               
               
                  pl
               
               
                  pt
               
               
                  ro
               
               
                  sk
               
               
                  sl
               
               
                  fi
               
               
                  sv
               
            
                  1.
               
               
                  Viščiukas broileris
               
               
                  Brojler csirke, pecsenyecsirke
               
               
                  Fellus, brojler
               
               
                  Kuiken, braadkuiken
               
               
                  Kurczę, broiler
               
               
                  Frango
               
               
                  Pui de carne, broiler
               
               
                  Kurča, brojler
               
               
                  Pitovni piščanec – brojler
               
               
                  Broileri
               
               
                  Kyckling, slaktkyckling (broiler)
               
            
                  2.
               
               
                  Gaidys, višta, skirti troškinti arba virti
               
               
                  Kakas és tyúk
                  (főznivaló baromfi)
               
               
                  Serduk, tiġieġa
                  (tal-brodu)
               
               
                  Haan, hen soep- of stoofkip
               
               
                  Kura rosołowa
               
               
                  Galo, galinha
               
               
                  Cocoș, găină sau carne de pasăre pentru fiert
               
               
                  Kohút, sliepka
               
               
                  Petelin, kokoš, perutnina za pečenje ali kuhanje
               
               
                  Kukko, kana
               
               
                  Tupp, höna, gryt-, eller kokhöna
               
            
                  3.
               
               
                  Kaplūnas
               
               
                  Kappan
               
               
                  Ħasi
               
               
                  Kapoen
               
               
                  Kapłon
               
               
                  Capão
               
               
                  Clapon
               
               
                  Kapún
               
               
                  Kopun
               
               
                  Chapon (syöttökukko)
               
               
                  Kapun
               
            
                  4.
               
               
                  Viščiukas
               
               
                  Minicsirke
               
               
                  Għattuqa, coquelet
                  
               
               
                  Piepkuiken
               
               
                  Kurczątko
               
               
                  Franguitos
               
               
                  Pui tineri
               
               
                  Kurčiatko
               
               
                  Mlad piščanec, mlad petelin
                  (kokelet)
               
               
                  Kananpoika, kukonpoika
               
               
                  Poussin, Coquelet
               
            
                  5.
               
               
                  Gaidžiukas
               
               
                  Fiatal kakas
               
               
                  Serduk żgħir fl-eta
               
               
                  Jonge haan
               
               
                  Młody kogut
               
               
                  Galo jovem
               
               
                  Cocoș tânăr
               
               
                  Mladý kohút
               
               
                  Mlad petelin
               
               
                  Nuori kukko
               
               
                  Ung tupp
               
            
                  1.
               
               
                  Kalakučiukas
               
               
                  Pecsenyepulyka, gigantpulyka, növendék pulyka
               
               
                  Dundjan (żgħir fl-eta)
               
               
                  (Jonge) kalkoen
               
               
                  (Młody) indyk
               
               
                  Peru
               
               
                  Curcan (tânăr)
               
               
                  Mladá morka
               
               
                  (Mlada) pura
               
               
                  (Nuori) kalkkuna
               
               
                  (Ung) kalkon
               
            
                  2.
               
               
                  Kalakutas
               
               
                  Pulyka
               
               
                  Dundjan
               
               
                  Kalkoen
               
               
                  Indyk
               
               
                  Peru adulto
               
               
                  Curcan
               
               
                  Morka
               
               
                  Pura
               
               
                  Kalkkuna
               
               
                  Kalkon
               
            
                  1.
               
               
                  Ančiukai, muskusinės anties ančiukai, mulardinės anties ančiukai
               
               
                  Pecsenyekacsa, Pecsenye pézsmakacsa, Pecsenye mulard-kacsa
               
               
                  Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) muskovy (żgħira fl-eta), papra mulard
               
               
                  (Jonge) eend, (Jonge) Barbarijse eend (Jonge) „Mulard”-eend
               
               
                  (Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard
               
               
                  Pato, Pato Barbary, Pato Mulard
                  
               
               
                  Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard
               
               
                  (Mladá kačica), káča, (Mladá) pižmová kačica, (Mladý) mulard
               
               
                  (Mlada) raca, račka, (mlada) muškatna raca, (mlada) mulard raca
               
               
                  (Nuori) ankka, (Nuori) myskiankka
               
               
                  (Ung) anka, ankunge (ung) mulardand (ung) myskand
               
            
                  2.
               
               
                  Antis, muskusinė antis, mulardinė antis
               
               
                  Kacsa, Pézsma kacsa, Mulard kacsa
               
               
                  Papra, papra muscovy, papra mulard
                  
               
               
                  Eend Barbarijse eend „Mulard”-eend
               
               
                  Kaczka, Kaczka piżmowa, Kaczka mulard
               
               
                  Pato adulto, pato adulto Barbary, pato adulto Mulard
                  
               
               
                  Rață, rață din specia Cairina moschata, rață Mulard
               
               
                  Kačica, Pyžmová kačica, Mulard
               
               
                  Raca, muškatna raca, mulard raca
               
               
                  Ankka, myskiankka
               
               
                  Anka, mulardand, myskand
               
            
                  1.
               
               
                  Žąsiukas
               
               
                  Fiatal liba, pecsenye liba
               
               
                  Wiżża (żgħira fl-eta), fellusa ta’ wiżża
               
               
                  (Jonge) gans
               
               
                  Młoda gęś
               
               
                  Ganso
               
               
                  Gâscă (tânără)
               
               
                  (Mladá) hus, húsa
               
               
                  (Mlada) gos, goska
               
               
                  (Nuori) hanhi
               
               
                  (Ung) gås, gåsunge
               
            
                  2.
               
               
                  Žąsis
               
               
                  Liba
               
               
                  Wiżża
               
               
                  Gans
               
               
                  Gęś
               
               
                  Ganso adulto
               
               
                  Gâscă
               
               
                  Hus
               
               
                  Gos
               
               
                  Hanhi
               
               
                  Gås
               
            
                  1.
               
               
                  Perlinių vištų viščiukai
               
               
                  Pecsenyegyöngyös
               
               
                  Farghuna
                  (żgħira fl-eta)
               
               
                  (Jonge) parelhoen
               
               
                  (Młoda)
                  perliczka
               
               
                  Pintada
               
               
                  Bibilică adultă
               
               
                  (Mladá) perlička
               
               
                  (Mlada) pegatka
               
               
                  (Nuori) helmikana
               
               
                  (Ung) pärlhöna
               
            
                  2.
               
               
                  Perlinės vištos
               
               
                  Gyöngytyúk
               
               
                  Fargħuna
               
               
                  Parelhoen
               
               
                  Perlica
               
               
                  Pintada adulta
               
               
                  Bibilică
               
               
                  Perlička
               
               
                  Pegatka
               
               
                  Helmikana
               
               
                  Pärlhöna
               
            Article 1(2) —   Names of poultry cuts
      
                   
               
               
                  bg
               
               
                  es
               
               
                  cs
               
               
                  da
               
               
                  de
               
               
                  et
               
               
                  el
               
               
                  en
               
               
                  fr
               
               
                  it
               
               
                  lv
               
            
                  (a)
               
               
                  Половинка
               
               
                  Medio
               
               
                  Půlka
               
               
                  Halvt
               
               
                  Hälfte oder Halbes
               
               
                  Pool
               
               
                  Μισά
               
               
                  Half
               
               
                  Demi ou moitié
               
               
                  Metà
               
               
                  Puse
               
            
                  (b)
               
               
                  Четвъртинка
               
               
                  Charto
               
               
                  Čtvrtka
               
               
                  Kvart
               
               
                  (Vorder-, Hinter-)Viertel
               
               
                  Veerand
               
               
                  Τεταρτημόριο
               
               
                  Quarter
               
               
                  Quart
               
               
                  Quarto
               
               
                  Ceturdaļa
               
            
                  (c)
               
               
                  Неразделени четвъртинки с бутчетата
               
               
                  Cuartos traseros unidos
               
               
                  Neoddělená zadní čtvrtka
               
               
                  Sammenhængende lårstykker
               
               
                  Hinterviertel am Stück
               
               
                  Lahtilõikamata koivad
               
               
                  Αδιαχώριστα τεταρτημόρια ποδιών
               
               
                  Unseparated leg quarters
               
               
                  Quarts postérieurs non séparés
               
               
                  Cosciotto
               
               
                  Nesadalītas kāju ceturdaļas
               
            
                  (d)
               
               
                  Гърди, бяло месо или филе с кост
               
               
                  Pechuga
               
               
                  Prsa
               
               
                  Bryst
               
               
                  Brust, halbe Brust, halbierte Brust
               
               
                  Rind
               
               
                  Στήθος
               
               
                  Breast
               
               
                  Poitrine, blanc ou filet sur os
               
               
                  Petto con osso
               
               
                  Krūtiņa
               
            
                  (e)
               
               
                  Бутче
               
               
                  Muslo y contramuslo
               
               
                  Stehno
               
               
                  Helt lår
               
               
                  Schenkel, Keule
               
               
                  Koib
               
               
                  Πόδι
               
               
                  Leg
               
               
                  Cuisse
               
               
                  Coscia
               
               
                  Kāja
               
            
                  (f)
               
               
                  Бутче с част от гърба, прикрепен към него
               
               
                  Charto trasero de pollo
               
               
                  Stehno kuřete s částí zad
               
               
                  Kyllingelår med en del af ryggen
               
               
                  Hähnchenschenkel mit Rückenstück, Hühnerkeule mit Rückenstück
               
               
                  Koib koos seljaosaga
               
               
                  Πόδι από κοτόπουλο με ένα κομμάτι της ράχης
               
               
                  Chicken leg with a portion of the back
               
               
                  Cuisse de poulet avec une portion du dos
               
               
                  Coscetta
               
               
                  Cāļa kāja ar muguras daļu
               
            
                  (g)
               
               
                  Бедро
               
               
                  Contramuslo
               
               
                  Horní stehno
               
               
                  Overlår
               
               
                  Oberschenkel, Oberkeule
               
               
                  Reis
               
               
                  Μηρός (μπούτι)
               
               
                  Thigh
               
               
                  Haut de cuisse
               
               
                  Sovraccoscia
               
               
                  Šķiņkis
               
            
                  (h)
               
               
                  Подбедрица
               
               
                  Muslo
               
               
                  Dolní stehno
                  (palička)
               
               
                  Underlår
               
               
                  Unterschenkel, Unterkeule
               
               
                  Sääretükk
               
               
                  Κνήμη
               
               
                  Drumstick
               
               
                  Pilon
               
               
                  Fuso
               
               
                  Stilbs
               
            
                  (i)
               
               
                  Крило
               
               
                  Ala
               
               
                  Křídlo
               
               
                  Vinge
               
               
                  Flügel
               
               
                  Tiib
               
               
                  Φτερούγα
               
               
                  Wing
               
               
                  Aile
               
               
                  Ala
               
               
                  Spārns
               
            
                  (j)
               
               
                  Неразделени крила
               
               
                  Alas unidas
               
               
                  Neoddělená křídla
               
               
                  Sammenhængende vinger
               
               
                  Beide Flügel, ungetrennt
               
               
                  Lahtilõikamata tiivad
               
               
                  Αδιαχώριστες φτερούγες
               
               
                  Unseparated wings
               
               
                  Ailes non séparées
               
               
                  Ali non separate
               
               
                  Nesadalīti spārni
               
            
                  (k)
               
               
                  Филе от гърдите, бяло месо
               
               
                  Filete de pechuga
               
               
                  Prsní řízek
               
               
                  Brystfilet
               
               
                  Brustfilet, Filet aus der Brust, Filet
               
               
                  Rinnafilee
               
               
                  Φιλέτο στήθους
               
               
                  Breast fillet
               
               
                  Filet de poitrine, blanc, filet, noix
               
               
                  Filetto, fesa (tacchino)
               
               
                  Krūtiņas fileja
               
            
                  (l)
               
               
                  Филе от гърдите с „ядеца“
               
               
                  Filete de pechuga con clavícula
               
               
                  Filety z prsou
                  (Klíční kost s chrupavkou prsní kosti včetně svaloviny v přirozené souvislosti, klíč. kost a chrupavka max. 3 % z cel. hmotnosti)
               
               
                  Brystfilet med ønskeben
               
               
                  Brustfilet mit Schlüsselbein
               
               
                  Rinnafilee koos harkluuga
               
               
                  Φιλέτο στήθους με κλειδοκόκαλο
               
               
                  Breast fillet with wishbone
               
               
                  Filet de poitrine avec clavicule
               
               
                  Petto (con forcella), fesa (con forcella)
               
               
                  Krūtiņas fileja ar krūšukaulu
               
            
                  (m)
               
               
                  Нетлъсто филе
               
               
                  Magret, maigret
               
               
                  Magret, maigret
                  (filety z prsou kachen a hus s kůží a podkožním tukem pokrývajícím prsní sval, bez hlubokého svalu prsního)
               
               
                  Magret, maigret
               
               
                  Magret, Maigret
               
               
                  Rinnaliha
                  („magret” või „maigret”)
               
               
                  Maigret, magret
               
               
                  Magret, maigret
               
               
                  Magret, maigret
               
               
                  Magret, maigret
               
               
                  Pīles krūtiņa
               
            
                  (n)
               
               
                  Oбезкостен пуешки бут
               
               
                  Carne de muslo y contramuslo de pavo deshuesada
               
               
                  U vykostěných krůtích stehen
               
               
                  Udbenet kød af hele kalkunlår
               
               
                  Entbeintes Fleisch von Putenschenkeln
               
               
                  Kalkuni konditustatud koivaliha
               
               
                  Κρέας ποδιού γαλοπούλας χωρίς κόκαλο
               
               
                  Deboned turkey leg meat
               
               
                  Cuisse désossée de dinde
               
               
                  Carne di coscia di tacchino disossata
               
               
                  Atkaulotai tītara kāju gaļai
               
            
         
      
                   
               
               
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                  ro
               
               
                  sk
               
               
                  sl
               
               
                  fi
               
               
                  sv
               
            
                  (a)
               
               
                  Pusė
               
               
                  Fél baromfi
               
               
                  Nofs
               
               
                  Helft
               
               
                  Połówka
               
               
                  Metade
               
               
                  Jumătăți
               
               
                  Polená hydina
               
               
                  Polovica
               
               
                  Puolikas
               
               
                  Halva
               
            
                  (b)
               
               
                  Ketvirtis
               
               
                  Negyed baromfi
               
               
                  Kwart
               
               
                  Kwart
               
               
                  Ćwiartka
               
               
                  Quarto
               
               
                  Sferturi
               
               
                  Štvrťka hydiny
               
               
                  Četrt
               
               
                  Neljännes
               
               
                  Kvart
               
            
                  (c)
               
               
                  Neatskirti kojų ketvirčiai
               
               
                  Összefüggő (egész) combnegyedek
               
               
                  Il-kwarti ta’ wara tas-saqajn, mhux separati
               
               
                  Niet-gescheiden achterkwarten
               
               
                  Ćwiartka tylna w całości
               
               
                  Quartos da coxa não separados
               
               
                  Sferturi posterioare neseparate
               
               
                  Neoddelené hydinové stehná
               
               
                  Neločene četrti nog
               
               
                  Takaneljännes
               
               
                  Bakdelspart
               
            
                  (d)
               
               
                  Krūtinėlė
               
               
                  Mell
               
               
                  Sidra
               
               
                  Borst
               
               
                  Pierś, połówka piersi
               
               
                  Peito
               
               
                  Piept
               
               
                  Prsia
               
               
                  Prsi
               
               
                  Rinta
               
               
                  Bröst
               
            
                  (e)
               
               
                  Koja
               
               
                  Comb
               
               
                  Koxxa
               
               
                  Hele poot, hele dij
               
               
                  Noga
               
               
                  Perna inteira
               
               
                  Pulpă
               
               
                  Hydinové stehno
               
               
                  Bedro
               
               
                  Koipireisi
               
               
                  Klubba
               
            
                  (f)
               
               
                  Viščiuko koja su neatskirta nugaros dalimi
               
               
                  Csirkecomb a hát egy részével
               
               
                  Koxxa tat-tiġieġa b’porzjon tad-dahar
               
               
                  Poot/dij met rugdeel (bout)
               
               
                  Noga kurczęca z częścią grzbietu
               
               
                  Perna inteira de frango com uma porção do dorso
               
               
                  Pulpă de pui cu o porțiune din spate atașată
               
               
                  Kuracie stehno s panvou
               
               
                  Piščančja bedra z delom hrbta
               
               
                  Koipireisi, jossa selkäosa
               
               
                  Kycklingklubba med del av ryggben
               
            
                  (g)
               
               
                  Šlaunelė
               
               
                  Felsőcomb
               
               
                  Il-biċċa ta’ fuq tal-koxxa
               
               
                  Bovenpoot, bovendij
               
               
                  Udo
               
               
                  Coxa
               
               
                  Pulpă superioară
               
               
                  Horné hydinové stehno
               
               
                  Stegno
               
               
                  Reisi
               
               
                  Lår
               
            
                  (h)
               
               
                  Blauzdelė
               
               
                  Alsócomb
               
               
                  Il-biċċa t’isfel tal-koxxa
                  (drumstick)
               
               
                  Onderpoot, onderdij
                  (Drumstick)
               
               
                  Podudzie
               
               
                  Perna
               
               
                  Pulpă inferioară
               
               
                  Dolné hydinové stehno
               
               
                  Krača
               
               
                  Koipi
               
               
                  Ben
               
            
                  (i)
               
               
                  Sparnas
               
               
                  Szárny
               
               
                  Ġewnaħ
               
               
                  Vleugel
               
               
                  Skrzydło
               
               
                  Asa
               
               
                  Aripi
               
               
                  Hydinové krídelko
               
               
                  Peruti
               
               
                  Siipi
               
               
                  Vinge
               
            
                  (j)
               
               
                  Neatskirti sparnai
               
               
                  Összefüggő (egész) szárnyak
               
               
                  Ġwienaħ mhux separati
               
               
                  Niet-gescheiden vleugels
               
               
                  Skrzydła w całości
               
               
                  Asas não separadas
               
               
                  Aripi neseparate
               
               
                  Neoddelené hydinové krídla
               
               
                  Neločene peruti
               
               
                  Siivet kiinni toisissaan
               
               
                  Sammanhängande vingar
               
            
                  (k)
               
               
                  Krūtinėlės filė
               
               
                  Mellfilé
               
               
                  Flett tas-sidra
               
               
                  Borstfilet
               
               
                  Filet z piersi
               
               
                  Carne de peito
               
               
                  Piept dezosat
               
               
                  Hydinový rezeň
               
               
                  Prsni file
               
               
                  Rintafilee
               
               
                  Bröstfilé
               
            
                  (l)
               
               
                  Krūtinėlės filė su raktikauliu ir krūtinkauliu
               
               
                  Mellfilé szegycsonttal
               
               
                  Flett tas-sidra bil-wishbone
                  
               
               
                  Borstfilet met vorkbeen
               
               
                  Filet z piersi z obojczykiem
               
               
                  Carne de peito com fúrcula
               
               
                  Piept dezosat cu osul iadeș
               
               
                  Hydinový rezeň s kosťou
               
               
                  Prsni file s prsno kostjo
               
               
                  Rintafilee solisluineen
               
               
                  Bröstfilé med nyckelben
               
            
                  (m)
               
               
                  Krūtinėlės filė be kiliojo raumens
                  (magret)
               
               
                  Bőrös libamell-filé, (maigret)
               
               
                  
                     Magret, maigret
                  
               
               
                  Magret
               
               
                  Magret
               
               
                  
                     Magret, maigret
                  
               
               
                  Tacâm de pasăre, spinări de pasăre
               
               
                  Magret
               
               
                  Magret
               
               
                  Magret, maigret
               
               
                  Magret, maigret
               
            
                  (n)
               
               
                  Kalakuto kojų mėsa be kaulų
               
               
                  Kicsontozott pulykacomb
               
               
                  Laħam tas-saqajn tad-dundjan dissussat
               
               
                  Vlees van hele poten/hele dijen van kalkoenen, zonder been
               
               
                  Pozbawione kości mięso z nogi indyka
               
               
                  Carne desossada da perna inteira de peru
               
               
                  Pulpă dezosată de curcan
               
               
                  Vykostené morčacie stehno
               
               
                  Puranje bedro brez kosti
               
               
                  Kalkkunan luuton koipi-reisiliha
               
               
                  Urbenat kalkonkött av klubba
               
            
   
      ANNEX II
      Cut separating thigh/leg and back
      
                  —
               
               
                  delineation of hip joint
                  
                     
               
            Cut separating thigh and drumstick
      
                  —
               
               
                  delineation of knee joint
                  
                     
               
            
   
      ANNEX III
      Article 10 —   Chilling methods
      
                   
               
               
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                  1.
               
               
                  Въздушно охлаждане
               
               
                  Refrigeración por aire
               
               
                  Vzduchem (Chlazení vzduchem)
               
               
                  Luftkøling
               
               
                  Luftkühlung
               
               
                  Ōhkjahutus
               
               
                  Ψύξη με αέρα
               
               
                  Air chilling
               
               
                  Refroidissement à l'air
               
               
                  Raffreddamento ad aria
               
               
                  Dzesēšana ar gaisu
               
            
                  2.
               
               
                  Въздушно-душово охлаждане
               
               
                  Refrigeración por aspersión ventilada
               
               
                  Vychlazeným proudem vzduchu s postřikem
               
               
                  Luftspraykøling
               
               
                  Luft-Sprühkühlung
               
               
                  Ōhkpiserdusjahutus
               
               
                  Ψύξη με ψεκασμό
               
               
                  Air spray chilling
               
               
                  Refroidissement par aspersion ventilée
               
               
                  Raffreddamento per aspersione e ventilazione
               
               
                  Dzesēšana ar izsmidzinātu gaisu
               
            
                  3.
               
               
                  Охлаждане чрез потапяне
               
               
                  Refrigeración por immersión
               
               
                  Ve vodní lázni ponořením
               
               
                  Neddypningskøling
               
               
                  Gegenstrom-Tauchkühlung
               
               
                  Sukeljahutus
               
               
                  Ψύξη με βύθιση
               
               
                  Immersion chilling
               
               
                  Refroidissement par immersion
               
               
                  Raffreddamento per immersione
               
               
                  Dzesēšana iegremdējot
               
            
         
      
                   
               
               
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                  1.
               
               
                  Atšaldymas ore
               
               
                  Levegős hűtés
               
               
                  Tkessih bl-arja
               
               
                  Luchtkoeling
               
               
                  Owiewowa
               
               
                  Refrigeração por ventilação
               
               
                  Refrigerare în aer
               
               
                  Chladené vzduchom
               
               
                  Zračno hlajenje
               
               
                  Ilmajäähdytys
               
               
                  Luftkylning
               
            
                  2.
               
               
                  Atšaldymas pučiant orą
               
               
                  Permetezéses hűtés
               
               
                  Tkessih b'air spray
               
               
                  Lucht-sproeikoeling
               
               
                  Owiewowo-natryskowa
               
               
                  Refrigeração por aspersão e ventilação
               
               
                  Refrigerare prin dușare cu aer
               
               
                  Chladené sprejovaním
               
               
                  Hlajenje s pršenjem
               
               
                  Ilmasprayjäähdytys
               
               
                  Evaporativ kylning
               
            
                  3.
               
               
                  Atšaldymas panardinant
               
               
                  Bemerítéses hűtés
               
               
                  Tkessiħ b’immersjoni
               
               
                  Dompelkoeling
               
               
                  Zanurzeniowa
               
               
                  Refrigeração por imersão
               
               
                  Refrigerare prin imersiune
               
               
                  Chladené vo vode
               
               
                  Hlajenje s potapljanjem
               
               
                  Vesijäähdytys
               
               
                  Vattenkylning
               
            
   
      ANNEX IV
      Article 11(1) —   Types of farming
      
                   
               
               
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                  a)
               
               
                  Хранена с … % …
                  гъска, хранена с овес
               
               
                  Alimentado con … % de …
                  Oca engordada con avena
               
               
                  Krmena (čím) … % (čeho) …
                  Husa krmená ovsem
               
               
                  Fodret med … % …
                  Havrefodret gås
               
               
                  Mast mit … % …
                  Hafermastgans
               
               
                  Söödetud …, mis sisaldab … % …
                  Kaeraga toidetud hani
               
               
                  Έχει τραφεί με … % …
                  Χήνα που παχαίνεται με βρώμη
               
               
                  Fed with … % of …
                  Oats fed goose
               
               
                  Alimenté avec … % de …
                  Oie nourrie à l’avoine
               
               
                  Alimentato con il … % di …
                  Oca ingrassata con avena
               
               
                  Barība ar … % …
                  ar auzām barotas zosis
               
            
                  b)
               
               
                  Екстензивно закрито
                  (отгледан на закрито)
               
               
                  Sistema extensivo en gallinero
               
               
                  Extenzivní v hale
               
               
                  Ekstensivt staldopdræt
                  (skrabe …)
               
               
                  Extensive Bodenhaltung
               
               
                  Ekstensiivne seespidamine
                  (lindlas pidamine)
               
               
                  Εκτατικής εκτροφής
               
               
                  Extensive indoor
                  (barnreared)
               
               
                  Élevé à l’intérieur:
                  système extensif
               
               
                  Estensivo al coperto
               
               
                  Turēšana galvenokārt telpās
                  (“Audzēti kūtī”)
               
            
                  c)
               
               
                  Свободен начин на отглеждане
               
               
                  Gallinero con salida libre
               
               
                  Volný výběh
               
               
                  Fritgående
               
               
                  Freilandhaltung
               
               
                  Vabapidamine
               
               
                  Ελεύθερης βοσκής
               
               
                  Free range
               
               
                  Sortant à l’extérieur
               
               
                  All’aperto
               
               
                  Brīvā turēšana
               
            
                  d)
               
               
                  Традиционен свободен начин на отглеждане
               
               
                  Granja al aire libre
               
               
                  Tradiční volný výběh
               
               
                  Frilands …
               
               
                  Bäuerliche Freilandhaltung
               
               
                  Traditsiooniline vabapidamine
               
               
                  Πτηνοτροφείο παραδοσιακά ελεύθερης βοσκής
               
               
                  Traditional free range
               
               
                  Fermier-élevé en plein air
               
               
                  Rurale all’aperto
               
               
                  Tradicionālā brīvā turēšana
               
            
                  e)
               
               
                  Свободен начин на отглеждане – пълна свобода
               
               
                  Granja de cría en libertad
               
               
                  Volný výběh – úplná volnost
               
               
                  Frilands … opdrættet i fuld frihed
               
               
                  Bäuerliche Freilandhaltung
                  Unbegrenzter Auslauf
               
               
                  Täieliku liikumisvabadusega traditsiooniline vabapidamine
               
               
                  Πτηνοτροφείο απεριόριστης τροφής
               
               
                  Free-range — total freedom
               
               
                  Fermier-élevé en liberté
               
               
                  Rurale in libertà
               
               
                  Pilnīgā brīvība
               
            
         
      
                   
               
               
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                  a)
               
               
                  Lesinta … % …
                  Avižomis penėtos žąsys
               
               
                  …%-ban …-val etetett
                  Zabbal etetett liba
               
               
                  Mitmugħa b’… % ta’ …
                  Wiżża mitmugħa bil-ħafur
               
               
                  Gevoed met … % …
                  Met haver vetgemeste gans
               
               
                  Żywione z udziałem … % …
                  tucz owsiany (gęsi)
               
               
                  Alimentado com … % de …
                  Ganso engordado com aveia
               
               
                  Furajate cu un % de …
                  Gâște furajate cu ovăz
               
               
                  Kŕmené … % …
                  Husi kŕmené ovsom
               
               
                  Krmljeno z … % …
                  gos krmljena z ovsom
               
               
                  Ruokittu rehulla, joka sisältää … …%
                  Kauralla ruokittu hanhi
               
               
                  Utfodrad med … % …
                  Havreutfodrad gås
               
            
                  b)
               
               
                  Patalpose laisvai auginti paukščiai
                  (Auginti tvartuose)
               
               
                  Istállóban külterjesen tartott
               
               
                  Mrobbija ġewwa: sistema estensiva
               
               
                  Scharrel … binnengehouden
               
               
                  Ekstensywny chów ściółkowy
               
               
                  Produção extensiva em interior
               
               
                  Creștere în interior sistem extensiv
               
               
                  Chované na hlbokej podstielke (chov v hale)
               
               
                  Ekstenzivna zaprta reja
               
               
                  Laajaperäinen sisäkasvatus
               
               
                  Extensivt uppfödd inomhus
               
            
                  c)
               
               
                  Laisvai laikomi paukščiai
               
               
                  Szabadtartás
               
               
                  Barra
                  (free range)
               
               
                  Scharrel … met uitloop
               
               
                  Chów wybiegowy
               
               
                  Produção em semiliberdade
               
               
                  Creștere liberă
               
               
                  Výbehový chov (chov v exteriéri)
               
               
                  Prosta reja
               
               
                  Vapaa laidun – perinteinen kasvatustapa
               
               
                  Tillgång till utomhusvistelse
               
            
                  d)
               
               
                  Tradiciškai laisvai laikomi paukščiai
               
               
                  Hagyományos szabadtartás
               
               
                  Barra (free range) tradizzjonali
               
               
                  Boerenscharrel … met uitloop
                  Hoeve … met uitloop
               
               
                  Tradycyjny chów wybiegowy
               
               
                  Produção ao ar livre
               
               
                  Creștere liberă tradițională
               
               
                  Chované navol'no
               
               
                  Tradicionalna prosta reja
               
               
                  Ulkoiluvapaus
               
               
                  Traditionell utomhusvistelse
               
            
                  e)
               
               
                  Visiškoje laisvėje laikomi paukščiai
               
               
                  Teljes szabadtartás
               
               
                  Barra (free range) – liberta totali
               
               
                  Boerenscharrel … met vrije uitloop
                  Hoeve … met vrije uitloop
               
               
                  Chów wybiegowy bez ograniczeń
               
               
                  Produção em liberdade
               
               
                  Creștere liberă – libertate totală –
               
               
                  Úplne vol'ný chov
               
               
                  Prosta reja – neomejen izpust
               
               
                  Vapaa laidun – täydellinen liikkumavapaus
               
               
                  Uppfödd i full frihet
               
            
   
      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.
                                       
                                    
                        
            
                  (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,
                                       
                                    
                                          —
                                       
                                       
                                          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,
                                       
                                    
                                          —
                                       
                                       
                                          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.
               
            
   
      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.
               
            
                  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
                           
                           
                              < 825
                           
                           
                              77
                           
                           
                              92
                           
                        
                              850
                           
                           
                              825 — 874
                           
                           
                              82
                           
                           
                              97
                           
                        
                              900
                           
                           
                              875 — 924
                           
                           
                              85
                           
                           
                              100
                           
                        
                              950
                           
                           
                              925 — 974
                           
                           
                              88
                           
                           
                              103
                           
                        
                              1 000
                           
                           
                              975 — 1 024
                           
                           
                              92
                           
                           
                              107
                           
                        
                              1 050
                           
                           
                              1 025 — 1 074
                           
                           
                              95
                           
                           
                              110
                           
                        
                              1 100
                           
                           
                              1 075 — 1 149
                           
                           
                              98
                           
                           
                              113
                           
                        
                              1 200
                           
                           
                              1 150 — 1 249
                           
                           
                              105
                           
                           
                              120
                           
                        
                              1 300
                           
                           
                              1 250 — 1 349
                           
                           
                              111
                           
                           
                              126
                           
                        
                              1 400
                           
                           
                              1 350 — 1 449
                           
                           
                              118
                           
                           
                              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 %.
               
            
   
      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, it is for him or her to take the necessary appropriate 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.
               
            
                  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.
                                       
                                    
                        
                              (b)
                           
                           
                              Air-spray chilling
                              Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % (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 = 3,79 × RPA + 42.
                                       
                                    
                        
                              (c)
                           
                           
                              Immersion chilling
                              Assuming a technically unavoidable water absorption during preparation of 7 % (3), 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.
      
         (3)  Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
   
   
      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, it is for him or her to take the necessary appropriate 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.
                  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.
                           
                        
            
                  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
                           
                           
                              3,40
                           
                           
                              3,40
                           
                           
                              3,40
                           
                        
                              Chicken breast; with skin
                           
                           
                              3,40
                           
                           
                              3,50
                           
                           
                              3,60
                           
                        
                              Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin
                           
                           
                              4,05
                           
                           
                              4,15
                           
                           
                              4,30
                           
                        
                              Turkey breast fillet; without skin
                           
                           
                              3,40
                           
                           
                              3,40
                           
                           
                              3,40
                           
                        
                              Turkey breast, with skin
                           
                           
                              3,40
                           
                           
                              3,50
                           
                           
                              3,60
                           
                        
                              Turkey thighs, drumsticks, legs, with skin
                           
                           
                              3,80
                           
                           
                              3,90
                           
                           
                              4,05
                           
                        
                              Deboned turkey leg meat, without skin
                           
                           
                              3,95
                           
                           
                              3,95
                           
                           
                              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.
   
   
      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 %,
                           
                        
            
   
      ANNEX X
      INDICATIONS REFERRED TO IN ARTICLE 16(6)
      
                  –
               
               
                  :
               
               
                  in Bulgarian
               
               
                  :
               
               
                  Съдържанието на вода превишава нормите на ЕО
               
            
                  –
               
               
                  :
               
               
                  in Spanish
               
               
                  :
               
               
                  Contenido en agua superior al límite CE
               
            
                  –
               
               
                  :
               
               
                  in Czech
               
               
                  :
               
               
                  Obsah vody překračuje limit ES
               
            
                  –
               
               
                  :
               
               
                  in Danish
               
               
                  :
               
               
                  Vandindhold overstiger EF-Normen
               
            
                  –
               
               
                  :
               
               
                  in German
               
               
                  :
               
               
                  Wassergehalt über dem EG-Höchstwert
               
            
                  –
               
               
                  :
               
               
                  in Estonian
               
               
                  :
               
               
                  Veesisaldus ületab EÜ normi
               
            
                  –
               
               
                  :
               
               
                  in Greek
               
               
                  :
               
               
                  Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΚ
               
            
                  –
               
               
                  :
               
               
                  in English
               
               
                  :
               
               
                  Water content exceeds EC limit
               
            
                  –
               
               
                  :
               
               
                  in French
               
               
                  :
               
               
                  Teneur en eau supérieure à la limite CE
               
            
                  –
               
               
                  :
               
               
                  in Italian
               
               
                  :
               
               
                  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
               
               
                  :
               
               
                  Watergehalte hoger dan het EG-maximum
               
            
                  –
               
               
                  :
               
               
                  in Polish
               
               
                  :
               
               
                  Zawartość wody przekracza normę WE
               
            
                  –
               
               
                  :
               
               
                  in Portuguese
               
               
                  :
               
               
                  Teor de água superior ao limite CE
               
            
                  –
               
               
                  :
               
               
                  in Romanian
               
               
                  :
               
               
                  Conținutul de apă depășește limita CE
               
            
                  –
               
               
                  :
               
               
                  in Slovak
               
               
                  :
               
               
                  Obsah vody presahuje limit ES
               
            
                  –
               
               
                  :
               
               
                  in Slovenian
               
               
                  :
               
               
                  Vsebnost vode presega ES omejitev
               
            
                  –
               
               
                  :
               
               
                  in Finnish
               
               
                  :
               
               
                  Vesipitoisuus ylittää EY-normin
               
            
                  –
               
               
                  :
               
               
                  in Swedish
               
               
                  :
               
               
                  Vattenhalten överstiger den halt som är tillåten inom EG.
               
            
   
      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 Ernährungssicherheit GmbH
               
            
                  Institut für Lebensmitteluntersuchung Wien
               
            
                  Abteilung 6 — Fleisch und Fleischwaren
               
            
                  Spargelfeldstraße 191
               
            
                  A-1226 Wien
               
            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
               
            
   
      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.
      Tasks of national reference laboratories
      The national reference laboratories listed in Annex XI are responsible for the following tasks:
      
                  (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.
               
            
   
      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(a), (b) and (c)
               
            
                  Article 2(8)
               
               
                   
               
               
                  Article 2(d)
               
            
                   
               
               
                  Article 1a, first and second indents
               
               
                  Article 2(e) and (f)
               
            
                   
               
               
                  Article 2
               
               
                  Article 3(1) to (4)
               
            
                  Article 4
               
               
                   
               
               
                  Article 3(5)
               
            
                   
               
               
                  Article 3
               
               
                  Article 4
               
            
                   
               
               
                  Article 4
               
               
                  Article 5(1)
               
            
                  Article 5(1) to (4)
               
               
                   
               
               
                  Article 5(2) to (5)
               
            
                  Article 6
               
               
                   
               
               
                  Article 5(6)
               
            
                   
               
               
                  Article 5
               
               
                  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 8(1)
               
            
                   
               
               
                  Article 7(3)
               
               
                  Article 8(2)
               
            
                   
               
               
                  Article 7(4)
               
               
                  Article 8(3)
               
            
                   
               
               
                  Article 7(5)
               
               
                  Article 8(4)
               
            
                   
               
               
                  Article 7(6)
               
               
                  Article 8(5)
               
            
                   
               
               
                  Article 8(1)
               
               
                  Article 9(1)
               
            
                   
               
               
                  Article 8(2)
               
               
                  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), first subparagraph, introductory phrase
               
               
                  Article 9(4), first subparagraph, introductory phrase
               
            
                   
               
               
                  Article 8(4), first subparagraph, first to third indents
               
               
                  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 12(2)
               
            
                   
               
               
                  Article 11(2a)
               
               
                  Article 12(3)
               
            
                   
               
               
                  Article 11(2b)
               
               
                  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 13
               
               
                  Article 14
               
            
                   
               
               
                  Article 14a(1) and (2)
               
               
                  Article 15
               
            
                   
               
               
                  Article 14a(3) to (5)
               
               
                  Article 16(1) to (3)
               
            
                   
               
               
                  Article 14a(5a)
               
               
                  Article 16(4)
               
            
                   
               
               
                  Article 14a(6)
               
               
                  Article 16(5)
               
            
                   
               
               
                  Article 14a(7), first subparagraph, introductory phrase
               
               
                  Article 16(6), first subparagraph
               
            
                   
               
               
                  Article 14a(7), first subparagraph, indents
               
               
                  Annex X
               
            
                   
               
               
                  Article 14a(7), second and third subparagraphs
               
               
                  Article 16(6), second and third subparagraphs
               
            
                   
               
               
                  Article 14a(8) to (12)
               
               
                  Article 17(1) to (5)
               
            
                   
               
               
                  Article 14a(12a)
               
               
                  Article 18(1)
               
            
                   
               
               
                  Article 14a(13)
               
               
                  Article 18(2)
               
            
                   
               
               
                  Article 14a(14)
               
               
                  Article 19
               
            
                   
               
               
                  Article 14b(1)
               
               
                  Article 20(1)
               
            
                   
               
               
                  Article 14b(2), first subparagraph, introductory phrase
               
               
                  Article 20(2), first subparagraph, introductory phrase
               
            
                   
               
               
                  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
               
               
                  —
               
            
                   
               
               
                  —
               
               
                  Article 21
               
            
                   
               
               
                  —
               
               
                  Article 22
               
            
                   
               
               
                  Annex I
               
               
                  Annex I
               
            
                   
               
               
                  Annex Ia
               
               
                  Annex II
               
            
                   
               
               
                  Annex II
               
               
                  Annex III
               
            
                   
               
               
                  Annex III
               
               
                  Annex IV
               
            
                   
               
               
                  Annex IV
               
               
                  Annex V
               
            
                   
               
               
                  Annex V
               
               
                  Annex VI
               
            
                   
               
               
                  Annex VI
               
               
                  Annex VII
               
            
                   
               
               
                  Annex VIa
               
               
                  Annex VIII
               
            
                   
               
               
                  Annex VII
               
               
                  Annex IX
               
            
                   
               
               
                  Annex VIII
               
               
                  Annex XI
               
            
                   
               
               
                  Annex IX
               
               
                  Annex XII
               
            
                   
               
               
                  —
               
               
                  Annex XIII