natgillin/translations-raw huggingface dataset:
240, vh A, ap 6, et.
„Кайсерован врат Тракия“ (Kayserovan vrat Trakiya)
3, Sofia 1111
Ime spremlja trditev „izdelano po tradiciji Bolgarije“.
Telephone: +359 29712671
Gre za ime
Fax +359 29733069
☒ ki je samo po sebi specifično,
Email address: office@amb-bg.com
☐ ki izraža posebne lastnosti kmetijskega proizvoda ali živila.
Member State or third country
Ime „Kayserovan vrat Trakiya“ je bilo prvič uporabljeno leta 1980 v dokumentu za standardizacijo njegove proizvodnje (industrijski standard 18-71996-80), ki sta ga oblikovala bolgarska znanstvenika Dževizov in Kiševa.
Bulgaria
Proizvod je hitro pridobival na priljubljenosti in se v Bolgariji pod navedenim imenom proizvaja že več kot 30 let.
Product specification
Ime je specifično samo po sebi, saj vsebuje glavne sestavine proizvoda iz točke 3.6.
Name(s) to be registered (Article 2 of Commission Regulation (ЕC) No 1216/2007 [2])
Ali se zahteva pridržanje imena na podlagi člena 13(2) Uredbe (ES) št. 509/2006?
‘Кайсерован врат Тракия’ (Kayserovan vrat Trakiya)
☒ Registracija s pridržanjem imena
The name shall be accompanied by the claim ‘made following the tradition of Bulgaria’.
☐ Registracija brez pridržanja imena
Whether the name
Vrsta proizvoda
☒ is specific in itself
Skupina 1.2 Mesni proizvodi (kuhani, soljeni, dimljeni itn.)
☐ expresses the specific character of the agricultural product or foodstuff
Opis kmetijskega proizvoda ali živila, za katerega se uporablja ime iz točke 3.1 (člen 3(1) Uredbe (ES) št. 1216/2007)
The name ‘Kayserovan vrat Trakia’ was first introduced in 1980 in a standardisation document for its production — Industry standard 18-71996-80, drawn up by two Bulgarian researchers — Dzhevizov and Kiseva.
„Kayserovan vrat Trakiya“ je suhomesna specialiteta v kosu.
The product rapidly became popular, and has now been traditionally produced in Bulgaria under the above name for over 30 years.
Pripravljena je iz svinjskega vratu brez kosti.
The name is also specific in itself because it includes the main ingredients of the product described under 3.6.
Med sušenjem se večkrat stiska in premaže z mešanico naravnih zelišč in belega vina (kayserova smes).
Whether reservation of the name is sought under Article 13(2) of Regulation (ЕC) No 509/2006
Namenjena je za takojšnje uživanje za vse skupine potrošnikov.
☒ Registration with reservation of the name
Fizične lastnosti – oblika in dimenzije
☐ Registration without reservation of the name
Podolgovat sploščen valj, debel 3–4 cm.
Type of product
Kemične lastnosti
Class 1.2.
vsebnost vode: največ 40 % skupne teže,
Meat products (cooked, salted, smoked, etc.)
kuhinjska sol: največ 5 % skupne teže,
Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007)
nitriti (količina ostanka v končnem proizvodu): največ 50 mg/kg,
‘Kayserovan vrat Trakia’ is a raw-cured delicacy of uncut meat.
pH: najmanj 5,4.
It is prepared from fresh boneless pork collar.
Organoleptične značilnosti
It is pressed repeatedly during curing and coated with the Kaiser mixture (kayserova smes) of natural herbs and white wine.
Zunanji videz in barva:
It is suitable for direct consumption by all consumer groups.
Površino prekriva rjavordeča mešanica začimb (kayserova smes), ki je dovolj suha in ima dobro opazno skorjo.
Physical properties — shape and dimensions
Prerez:
Elongated, flattened cylinder, 3-4 cm thick.
Mišično tkivo je živo rdeče barve, maščoba pa svetlo roza in debela največ 1 cm.
Chemical properties
Konsistentnost: čvrsta in elastična.
water content: not more than 40,0 % of the total weight,
Okus in vonj: značilna, prijetna, rahlo slana, z značilno aromo uporabljenih začimb, brez tujih okusov in vonjev.
cooking salt: not more than 5,0 % of the total weight,
Proizvod „Kayserovan vrat Trakiya“ se lahko prodaja cel, narezan na kose ali rezine, vakuumsko zapakiran, v celofanu ali embalaži z modificirano atmosfero.
nitrites (residual amount in the finished product): not more than 50 mg/kg,
Opis metode pridobivanja kmetijskega proizvoda ali živila, za katerega se uporablja ime iz točke 3.1. (člen 3(2) Uredbe (ES) št. 1216/2007)
pH not less than 5,4.
Za proizvodnjo proizvoda „Kayserovan vrat Trakiya“ so potrebne naslednje sestavine in dodatki:
Organoleptic properties
Meso: svinjski vrat: 100 kg
External appearance and colour:
Mešanica za soljenje za 100 kg svinjskega vratu: 3,35 kg kuhinjske soli; 40 g askorbinske kisline (E 300) (antioksidant); 100 g kalijevega nitrata (E 252) ali 85 g natrijevega nitrata (E 251); 500 g rafiniranega kristalnega sladkorja.
the surface is covered with brownish-red Kaiser mixture, well-dried, with a well-defined crust.
Mešanica kayserova smes za 100 kg svinjskega vratu:
Cross-section
4,0 kg rdeče paprike,
The muscle tissue is a vivid red, while the fat is salmon-pink and not more than 1 cm thick.
3,0 sabljastega triplata,
Consistency: dense and elastic.
2,0 kg česna,
Taste and smell: characteristic, pleasant, slightly salty, with a distinct aroma of the seasoning used, free from foreign flavours and odours;
12,0 litra belega vina,
‘Kayserovan vrat Trakia’ may be marketed whole, cut into pieces or sliced, vacuum-packed, in cellophane or in modified-atmosphere packaging.
Dvonitna vrv/preja iz konoplje
Description of the production method of the agricultural product or foodstuff to which the name under point (3.1) applies (Article 3(2) of Regulation (EC) No 1216/2007)
Metoda proizvodnje
For the production of ‘Kayserovan vrat Trakia’ the following ingredients and additives are required:
Za proizvod „Kayserovan vrat Trakiya“ se uporablja svež zorjen svinjski vrat z vrednostjo pH med 5,6 in 6,2.
Meat: pork collar: 100 kg
Kosti se previdno odstranijo, da ostanejo mišične skupine nedotaknjene.
Salting mixture for 100 kg of pork collar: 3,35 kg of cooking salt; 40 g of ascorbic acid (E300) as an antioxidant; 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251); 500 g of refined granulated sugar.
Sprednji rez poteka med zatilno kostjo in prvim vratnim vretencem, zadnji pa med petim in šestim prsnim vretencem in pod petim medrebrnim prostorom.
Kaiser mixture for 100 kg of pork collar:
Spodaj rez poteka horizontalno in seka prvih pet reber.
4,0 kg of red peppers
Izkoščeno meso se očisti krvi, oblikuje in obreže.
3,0 kg of fenugreek
Oblikovani svinjski vratovi se položijo v čisto posodo, primerno za soljenje.
2,0 kg of garlic
Vrat se ročno ali mehansko natre z mešanico kuhinjske soli, askorbinske kisline, kalijevega ali natrijevega nitrata in rafiniranega kristalnega sladkorja.
12,0 litres of white wine
Nasoljeni vratovi se položijo tesno skupaj v posode iz plastike ali nerjavečega jekla in zorijo v hladilnici pri temperaturi zraka med 0 in 4 °C.
Twine/hemp yarn
Po 3 do 4 dneh se kosi prerazporedijo (zamenja se položaj zgornjih in spodnjih kosov) in v enakih pogojih zorijo vsaj še 10 dni, da so enakomerno in v celoti nasoljeni.
Production method
Na vsak nasoljeni kos se pritrdi zanka, nato se kosi obesijo na lesene in/ali kovinske okvire (palice), nameščene na vozičke iz nerjavečega jekla za sušenje mesa.
For the production of ‘Kayserovan vrat Trakia’, fresh fully-matured pork neck with a pH value of 5,6 to 6,2 is used.
Kosi se med seboj ne smejo dotikati.
The meat is carefully boned, leaving the muscle groups intact.
Sušenje poteka pri temperaturi zraka med 12 in 17 °С ter relativni vlažnosti med 70 in 85 %.
The forward boundary runs between the occipital bone and the first cervical vertebra, the rear one between the fifth and sixth thoracic vertebrae and down from the fifth intercostal space.
Med sušenjem in zorenjem se vratovi večkrat stiskajo.
The lower limit horizontally cuts through the first five ribs.
Pred stiskanjem morajo biti razporejeni glede na debelino.
The boned meat is cleaned of blood and is shaped and trimmed.
Sušenje se nadaljuje, dokler meso ne postane čvrsto in elastično, vsebnost vode pa ne presega 40 % skupne mase.
The shaped pork collars are arranged in suitable clean containers for salting.
Sabljasti triplat se predhodno previdno zmelje in 24 ur namaka v mlačni vodi.
The mixture of cooking salt, ascorbic acid, potassium or sodium nitrate and refined crystal sugar is rubbed in by hand or mechanically.
Posebne lastnosti kmetijskega proizvoda ali živila (člen 3(3) Uredbe (ES) št. 1216/2007)
After 3 to 4 days, the arrangement of the pieces is reversed (the top and bottom pieces are swapped) and they are left for at least another 10 days under the same conditions until they are fully and evenly salted.
Skrbno izbrani in razvrščeni sveži svinjski vratovi ter mešanica začimb kayserova smes dajejo proizvodu „Kayserovan vrat Trakiya“ njegov enkraten okus in aromo.
A looped string is attached to each salted collar and they are hung on wooden and/or metal frames (rods) arranged on stainless-steel sausage trolleys.
Pri proizvodnji svinjskega vratu „Kayserovan vrat Trakiya“ se ne uporabljajo starter kulture in regulatorji kislosti, zaradi česar se razlikuje od proizvodov, ki se proizvajajo z inovativnimi tehnikami.
They are then placed in natural or air-conditioned drying chambers with temperature and humidity regulation.
„Kayserovan vrat Trakiya“ je specialiteta iz surovega, sušenega in stisnjenega mesa v kosu.
Drying takes place at an air temperature of 12-17 °С and a relative humidity of 70-85 %.
Je eden izmed številnih mesnih proizvodov, ki se že desetletja proizvajajo v Bolgariji, in sicer tradicionalno že več kot 30 let.
Pressing lasts between 12 and 24 hours.
Poleg tega se z odstopanjem od člena 10(4) Uredbe (ES) št. 853/2004 Evropskega parlamenta in Sveta [3] uporabljajo stiskalnice z lesenimi površinami.
Initial pressing takes place when the pieces of ‘Kayserovan vrat Trakia’ are moderately dry to the touch and a slight crust can be felt.
S tem se med sušenjem ustvarijo ugodni pogoji za naravni razvoj primerne mikroflore.
Before they are pressed they must be sorted according to thickness.
Med in po postopku proizvodnje svinjskega vratu „Kayserovan vrat Trakiya“ se preverja naslednje:
Drying continues until the meat has obtained a dense elasticity and water content no longer exceeds 40 % of overall mass.
skladnost uporabljenega mesa z zahtevami iz točke 3.6 specifikacije,
After final pressing, the pieces are coated with the Kaiser mixture, comprising spices, water and white wine according to the recipe, which is well smoothed in to give a 2-3 mm thick layer.
upoštevanje razmerja med mesom in mešanico za soljenje iz recepta pri odmerjanju mešanice za soljenje in soljenju mesa ter upoštevanje količin surovin in dodatkov iz recepta,
They are then hung to dry until the mixture has dried completely to form a crust.
pravilna uporaba proizvodnih tehnik soljenja oblikovanih kosov mesa v skladu s točko 3.6,
The fenugreek is carefully ground in advance and soaked in lukewarm water for 24 hours.
nadzorovanje temperature in vlažnosti med odcejanjem in sušenjem ter vizualni pregled proizvoda,
The carefully selected and sorted fresh pork collar and the Kaiser mixture give ‘Kayserovan vrat Trakia’ its inimitable flavour and aroma.
vizualni pregled, da se zagotovi primeren zunanji videz in barva proizvoda ter nadzoruje razvoj skorje iz mešanice kayserova smes na površini,
No starter cultures or pH regulators are used in the production of ‘Kayserovan vrat Trakia’, which distinguishes it from products manufactured using innovative technologies.
senzorična analiza končnega proizvoda, da se zagotovi primerna konsistenca, aroma in okus pri razrezu,
The characteristic shape is obtained by repeated pressing during the drying process.
Navedeni parametri se preverjajo enkrat letno.
Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)
Če so odkrite nepravilnosti na kateri koli stopnji proizvodnje, se pogostost preverjanja poveča na vsakih šest mesecev.
‘Kayserovan vrat Trakia’ belongs to the group of raw-cured and pressed uncut pork delicacies.
Organi ali telesa, ki preverjajo skladnost s specifikacijo proizvoda
Historical data on the technology and recipe for the production of ‘Kayserovan vrat Trakia’ are contained in the standardisation document on product requirements ON 18-71996-80 — ‘Plovdiv’ biltong/jerky, ‘Rodopa’ biltong/jerky, ‘Kayserovan svinski vrat Trakia’, National Agro-Industrial Union (NAPS), Sofia, 1980.
Naslov: Villa Parigini, loc.
The production technique is set out in Technical Instruction No 326 of 20 October 1980 for the production of ‘Plovdiv’ and ‘Rodopa’ biltong/jerky and ‘Kayserovan svinski vrat Trakia’, National Agro-Industrial Union (NAPS), Sofia, 1980, drawn up by the researchers Dzhevizov and Kiseva in Plovdiv.
Basciano, 53035 Monteriggioni (SI), Italija
In the traditional ‘Kayserovan vrat Trakia’ production method, certain parameters (temperature and humidity) must be maintained during the drying process.
4000 Plovdiv No 42a, Ulitsa Leonardo da Vinci; Bolgarija
In addition, presses with wooden surfaces are used by way of derogation under Article 10(4) of Regulation (EC) No 853/2004 of the European Parliament and of the Council [3].
Tel./Faks +359 32649228
This creates favourable conditions for the desired microflora to develop naturally during drying.
Mobilni telefon +359 897901680
Pressing gives the product its characteristic flattened shape and its specific traditional flavour which has remained unchanged up to the present day.3.9.
E-naslov: office@qci.bg
Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)
☐ javni
During and after the ‘Kayserovan vrat Trakia’ production process the following is checked:
☒ zasebni
compliance of the meat ingredients used with the requirements specified in point 3.6 of the specification,
Posebne naloge organov ali teles
observance of the proportions of meat ingredients and salting mixture specified in the recipe when the salting mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and additives specified in the recipe,
Inšpekcijski organ iz točke 4.1 preverja skladnost z vsemi merili iz specifikacije.
proper application of the production techniques for salting the shaped pieces of meat in accordance with point 3.6,
Uredba Sveta (ES) št. 509/2006 z dne 20. marca 2006 o zajamčenih tradicionalnih posebnostih kmetijskih proizvodov in živil (UL L 93, 31.3.2006, str. 1).
temperature and humidity during draining and drying, including by means of a visual inspection of the product,
Uredbo nadomesti Uredba (EU) št. 1151/2012.
observance of the proportions of meat ingredients and Kaiser mixture specified in the recipe when the Kaiser mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and spices specified in the recipe,
Uredba Komisije (ES) št. 1216/2007 z dne 18. oktobra 2007 o določitvi podrobnih pravil za izvajanje Uredbe Sveta (ES) št. 509/2006 o zajamčenih tradicionalnih posebnostih kmetijskih proizvodov in živil (UL L 275, 19.10.2007, str. 3).
the clarity and expiry date of the white wine used in the Kaiser mixture and compliance of its quantity with the recipe under 3.6,
Uredba (ES) št. 853/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o posebnih higienskih pravilih za živila živalskega izvora (UL L 139, 30.4.2004, str. 55).
proper external appearance and colour by means of a visual inspection of the product to establish the extent to which the Kaiser mixture has formed a crust on the surface of the product,
Po tem ugovoru je bil po elektronski pošti 14. avgusta 2014 poslan utemeljen ugovor.
proper consistency, aroma and taste of the cut surface, by means of a sensory analysis of the finished product,
Člen 51(2) Uredbe (EU) št. 1151/2012 določa, da mora vloženemu ugovoru v dveh mesecih slediti utemeljen ugovor.
compliance of the physico-chemical parameters of the finished product with point 3.5 of the specification, using approved laboratory methods.
Ime skupine ali organizacije (če je ustrezno): Sdruzhenie Traditsionni surovo-susheni mesni produkti (Združenje za tradicionalne suhomesne proizvode – STSSMP)
The above parameters must be checked once a year.
Naslov: bul.
If an irregularity is found at any stage, this frequency is increased to once every six months.
Na vozičkih ostanejo obešeni na temperaturi zraka do 12 °С največ 24 ur, da se odcedijo.
Authorities or bodies verifying compliance with the product verification
Nato se namestijo v naravne ali klimatizirane komore za sušenje z možnostjo uravnavanja temperature in vlage.
Name and address
Po zadnjem stiskanju se kosi v skladu z receptom premažejo z mešanico kayserova smes iz začimb, vode in belega vina; mešanica se zgladi do debeline 2–3 mm.
Name: Q Certificazioni S.r.l.
Kosi se nato obesijo in sušijo toliko časa, da se mešanica posuši in ustvari skorjo.
Address: Villa Parigini, loc.
Dokument za standardizacijo o zahtevah proizvoda ON 18-71996-80 Pastrama „Plovdiv“, Pastrama „Rodopa“, „Kayserovan svinski vrat Trakiya“, Nacionalen agraro-promišlen sajuz (NAPS), Sofija, 1980, vsebuje zgodovinske podatki o tehnologiji in receptu proizvoda „Kayserovan vrat Trakiya“.
Basciano, 53035 Monteriggioni (SI), Italy
Ime iz prvega odstavka opredeljuje proizvod iz skupine 1.2 Mesni proizvodi (kuhani, soljeni, dimljeni itn.) iz Priloge XI k Izvedbeni uredbi Komisije (EU) št. 668/2014 [4].Člen 2
Bulgaria 4000 Plovdiv No 42a, Ulitsa Leonardo da Vinci
Tehnika proizvodnje je opisana v tehničnem dokumentu št. 326 z dne 20. oktobra 1980 (Tehnologičeska instruktsija za proizvodstvo na pastarmi „Plovdiv“, „Rodopa“ i „Kayserovan svinski vrat Trakiya“, Nacionalen agraro-promišlen sajuz, Sofija, 1980), ki sta ga v Plovdivu oblikovala znanstvenika Dževizov in Kiševa.
Telephone/fax +359 32649228
Stiskanje traja med 12 in 24 ur.
Mobile phone: +359 897901680
Prvo stiskanje se izvede, ko so vratovi „Kayserovan vrat Trakiya“ na otip srednje suhi in imajo rahlo skorjo.
Email address: office@qci.bg.
Tradicionalne lastnosti kmetijskega proizvoda ali živila (člen 3(4) Uredbe (ES) št. 1216/2007)
☐ Public
S stiskanjem proizvod pridobi značilno sploščeno obliko in poseben tradicionalen okus, ki je do danes ostal nespremenjen.3.9 Minimalne zahteve in postopek nadzora posebnih lastnosti (člen 4 Uredbe (ES) št. 1216/2007)
Commission Implementing Regulation (EU) 2015/2258
Izvedbena uredba Komisije (EU) 2015/2258
amending Regulation (EC) No 798/2008 as regards imports and transit of single consignments of less than 20 units of poultry other than ratites, hatching eggs and day-old chicks thereof
o spremembi Uredbe (ES) št. 798/2008 glede uvoza in tranzita samostojnih pošiljk, ki vsebujejo manj kot 20 enot perutnine razen ratitov, valilnih jajc in njenih enodnevnih piščancev
Having regard to Council Directive 2009/158/EC of 30 November 2009 on animal health conditions governing intra-Community trade in, and imports from third countries of, poultry and hatching eggs [1], and in particular Articles 23(1), 24(2), 25, 26(2) and 28(2) thereof,
ob upoštevanju Direktive Sveta 2009/158/ES z dne 30. novembra 2009 o pogojih zdravstvenega varstva živali, ki veljajo znotraj Skupnosti za trgovanje s perutnino in valilnimi jajci ter za njihov uvoz iz tretjih držav [1], in zlasti člena 23(1), člena 24(2), člena 25, člena 26(2) in člena 28(2) Direktive,
Commission Regulation (EC) No 798/2008 [2] lays down veterinary certification requirements for imports into and transit through the Union of poultry, hatching eggs, day-old chicks and specified pathogen-free eggs (‘the commodities’).
Uredba Komisije (ES) št. 798/2008 [2] določa zahteve za izdajanje veterinarskih spričeval za uvoz v Unijo in tranzit skozi Unijo perutnine, valilnih jajc, enodnevnih piščancev in jajc, prostih specificiranih patogenih organizmov (v nadaljnjem besedilu: blago).
It provides that the commodities are only to be imported into and transit through the Union from the third countries, territories, zones or compartments listed in the table in Part 1 of Annex I thereto.
Navedena uredba določa, da sta uvoz blaga v Unijo in njegov tranzit skozi Unijo dovoljena le iz tretjih držav, ozemelj, območij ali kompartmentov, ki so navedeni v tabeli v delu 1 Priloge I k Uredbi.
Article 5(1) and (3) of that Regulation lay down the animal and public health conditions for imports and transit of commodities which according to Article 5(2) shall not apply to consignments of less than 20 units of poultry other than ratites, hatching eggs and day-old chicks thereof.
Člen 5(1) in (3) navedene uredbe določa pogoje za zdravje živali in javnozdravstvene pogoje za uvoz in tranzit blaga, ki se v skladu s členom 5(2) ne uporabljajo za pošiljke, ki vsebujejo manj kot 20 enot perutnine razen ratitov, valilnih jajc in njenih enodnevnih piščancev.
Article 5(3)(d) of that Regulation refers to restrictions in relation to the approval by the Commission of a salmonella control programme under Regulation (EC) No 2160/2003 of the European Parliament and of the Council [3] for imports of certain commodities from third countries.
Člen 5(3)(d) navedene uredbe se nanaša na omejitve pri odobritvi, ki jo Komisija izda za program nadzora salmonele v skladu z Uredbo (ES) št. 2160/2003 Evropskega parlamenta in Sveta [3] glede uvoza nekaterega blaga iz tretjih držav.
The salmonella control status and related restrictions are indicated in column 9 of the table in Part 1 of Annex I to Regulation (EC) No 798/2008.
Status nadzora salmonele in povezane omejitve so navedene v stolpcu 9 tabele v delu 1 Priloge I k Uredbi (ES) št. 798/2008.
Article 1(3) of Regulation (EC) No 2160/2003 states that this Regulation does not apply to primary production of poultry for private domestic use or leading to the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the primary products to the final consumer.
Člen 1(3) Uredbe (ES) št. 2160/2003 določa, da se Uredba ne uporablja za primarno proizvodnjo perutnine za lastno domačo rabo ali pri kateri proizvajalec dobavlja majhne količine primarnih proizvodov neposredno končnim potrošnikom ali lokalnim maloprodajnim trgovinam, ki primarne proizvode neposredno dobavljajo končnim potrošnikom.
Article 14(1) of Regulation (EC) No 798/2008 lays down the specific conditions for imports of certain commodities as regards the requirements after import as detailed in Annexes VIII and IX to that Regulation.
Člen 14(1) Uredbe (ES) št. 798/2008 določa posebne pogoje za uvoz nekaterega blaga v zvezi z zahtevami po uvozu, kot so podrobneje opisane v prilogah VIII in IX k navedeni uredbi.
According to Article 14(2) these conditions shall not apply to consignments of less than 20 units of poultry other than ratites, hatching eggs and day-old chicks thereof.
V skladu s členom 14(2) se ti pogoji ne uporabljajo za pošiljke, ki vsebujejo manj kot 20 enot perutnine razen ratitov, valilnih jajc in njenih enodnevnih piščancev.
In order to ensure a uniform application of Union legislation to imports of single consignments of less than 20 units of poultry other than ratites, hatching eggs and day-old chicks thereof, it is appropriate to amend Articles 5 and 14 of Regulation (EC) No 798/2008 in order to define which conditions should be met for such consignments.
Za zagotovitev enotne uporabe zakonodaje Unije za uvoz samostojnih pošiljk, ki vsebujejo manj kot 20 enot perutnine razen ratitov, valilnih jajc in njenih enodnevnih piščancev, je primerno spremeniti člena 5 in 14 Uredbe (ES) št. 798/2008, da se opredelijo pogoji, ki jih morajo take pošiljke izpolnjevati.