Commission Regulation (EC) No 1688/2005 of 14 October 2005 implementing Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards special guarantees concerning salmonella for consignments to Finland and Sweden of certain meat and eggs (Text with EEA relevance)

• CELEX: Regulation (EC) No 1688/2005
• Articles: 13

Article 1 Sampling of meat from bovine animals

The sampling of meat from bovine animals, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden, and subjected to a microbiological test shall be carried out in accordance with Annex I.

Article 2 Sampling of meat from porcine animals

The sampling of meat from porcine animals, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden and subjected to a microbiological test, shall be carried out in accordance with Annex I.

Article 3 Sampling of meat from poultry

The sampling of meat from domestic fowl, turkeys, guinea fowl, ducks and geese, including minced meat but excluding meat preparations and mechanically separated meat, intended for Finland and Sweden and subjected to a microbiological test, shall be carried out in accordance with Annex II.

Article 4 Sampling of the flocks of origin of eggs

The sampling of the flocks of origin of the eggs intended for Finland and Sweden and subjected to a microbiological test shall be carried out in accordance with Annex III.

Article 5 Microbiological methods for the examination of the samples

1.   Microbiological testing for salmonella of the samples taken in accordance with Articles 1 to 4 shall be carried out in accordance with the most recent edition of:

(a)

standard EN/ISO 6579  ( 15 ) (EN/ISO 6579); or

(b)

method No 71 described by the Nordic Committee on Food Analysis (NMKL)  ( 16 ) (method No 71).

Where the results of the microbiological testing are contested between Member States, the most recent edition of EN/ISO 6579 shall be regarded as the reference method.

2.   However, for samples of meat from bovine and porcine animals and of meat from poultry, the following analytical methods, which shall be validated by the use of meat samples in the validation studies, may be used for the microbiological testing for salmonella:

methods that have been validated against the most recent editions of EN/ISO 6579 or of method No 71 and if a proprietary method, certified by a third party in accordance with the protocol set out in standard EN/ISO 16140 (EN/ISO 16140) or other internationally accepted protocols.

Article 6 Documentation

1.   Consignments of meat referred to in Articles 1, 2 and 3 shall be accompanied by a trade document complying with the model set out in Annex IV.

2.   Consignments of egg referred to in Article 4 shall be accompanied by a certificate complying with the model set out in Annex V.

Article 7

Decisions 95/168/EC, 95/409/EC, 95/411/EC and 2003/470/EC are repealed.

Article 8

This Regulation shall enter into force on the 20th day following its publication in the Official journal of the European Union .

It shall apply from 1 January 2006.

Schedules & Appendices

ANNEX I

ANNEX I

Sampling rules applicable to meat or minced meat from bovine and porcine animals when intended for Finland and Sweden

Section A

SAMPLING METHOD

1.   Carcases, half-carcases and quarters obtained from the slaughterhouse of origin (swab technique)

The non-destructive sampling method as described in ISO 17604 standard, including the rules for storage and transport of samples must be used.

For beef carcases, three sites must be sampled (leg, flank and neck). For pork carcases, two sites must be sampled (leg and brisket). An abrasive sponge sampling method must be used. The sampling area must cover a minimum of 100 cm 2 per site selected. Samples from the different sampling sites on the carcase must be pooled before examination.

Each sample must be duly marked and identified.

2.   Quarter cuts obtained from an establishment other than the slaughterhouse of origin of the carcase, cuts and smaller pieces (destructive method)

Pieces of tissue must be obtained by punching a sterile cork borer into the meat surface or cutting a slice of tissue of approximately 25 cm 2 with sterile instruments. The samples must be aseptically transferred into a sample container or plastic dilution bag and then homogenised (peristaltic stomacher or rotary blender (homogeniser)). Samples of frozen meat must remain frozen during transport to the laboratory. Samples from chilled meat must not be frozen but kept refrigerated. Separate samples of the same consignment may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Each sample must be duly marked and identified.

3.   Minced meat (destructive method)

Pieces of meat must be obtained by sampling of approximately 25 g with sterile instruments. The samples must be aseptically transferred into a sample container or plastic dilution bag and then homogenised (peristaltic stomacher or rotary blender (homogeniser)). Samples of frozen meat must remain frozen during transport to the laboratory. Samples from chilled meat must not be frozen but kept refrigerated. Separate samples of the same consignment may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Each sample must be duly marked and identified.

Section B

NUMBER OF SAMPLES TO BE TAKEN

1.   Carcases, half-carcases, half-carcases cut into a maximum of three pieces and quarters referred to under A(1)

The number of carcases or half-carcases (units) in a consignment of which separate random samples are to be taken must be as follows:

Consignment (number of packing units)

Number of packing units to be sampled

1-24

Number equal to the number of packing units, with a maximum of 20

25-29

20

30-39

25

40-49

30

50-59

35

60-89

40

90-199

50

200-499

55

500 or more

60

2.   Quarters, cuts and smaller pieces as referred to under A(2) and minced meat as referred to under A(3)

The number of packing units in the consignment of which separate random samples are to be taken must be as follows:

Consignment (number of packing units)

Number of packing units to be sampled

1-24

Number equal to the number of packing units, with a maximum of 20

25-29

20

30-39

25

40-49

30

50-59

35

60-89

40

90-199

50

200-499

55

500 or more

60

Depending on the weight of the packing units, the number of packing units to be sampled may be reduced using the following multiplication factors:

Weight of packing units

> 20 kg

10-20 kg

< 10 kg

Multiplication factors

× 1

× 3/4

× 1/2

ANNEX II

ANNEX II

Sampling rules applicable to meat or minced meat from poultry when intended for Finland and Sweden

Section A

SAMPLING METHOD

1.   Carcases (with the neck skin still attached)

Random samples must be evenly distributed through the whole consignment. Sampling must consist of pieces of about 10 g of neck skin to be removed aseptically with a sterile scalpel and tweezers. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.

2.   Carcases without neck skin, carcase parts and offal (Destructive method)

Pieces of tissue of about 25 g must be obtained by punching a sterile cork borer into the meat surface or cutting a slice of tissue with sterile instruments. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.

3.   Minced meat (Destructive method)

Pieces of meat must be obtained by sampling of approximately 25 g with sterile instruments. Samples must be kept refrigerated until examination. Samples may be pooled as established in EN/ISO 6579 standard, up to a maximum of 10.

Samples must be duly marked and identified.

Section B

NUMBER OF SAMPLES TO BE TAKEN

The number of packing units in the consignment of which separate random samples are to be taken must be as follows:

Consignment (number of packing units)

Number of packing units to be sampled

1-24

Number equal to the number of packing units, with a maximum of 20

25-29

20

30-39

25

40-49

30

50-59

35

60-89

40

90-199

50

200-499

55

500 or more

60

Depending on the weight of the packing units, the number of samples may be reduced by using the following multiplication factors:

Weight of packing units

> 20 kg

10-20 kg

< 10 kg

Multiplication factors

× 1

×  3 / 4

×  1 / 2

ANNEX III

ANNEX III

Sampling rules applicable to flocks when eggs are intended for Finland and Sweden

Section A

SAMPLING METHOD

Sampling must consist of faecal material collected according to one of the following methods:

1.

in the case of hens raised on perches or free-range:

1.1.

composite samples of faeces, each sample consisting of separate samples of fresh faeces, each weighing at least 1 gram, are to be taken at random at a number of points in the building in which the hens are kept or, where such hens have free access to more than one building on a given farm, such samples must be taken in each group of farm buildings in which the hens are kept;

1.2.

boot swabs (i.e. overboots or tubegauze ‘socks’): the surface of the boot swab must be moistened using appropriate recovery diluent (such as 0,8 % sodium chloride plus 0,1 % peptone in sterile dionised water), or sterile water, or any other diluent approved by the competent authority. Farm water containing antimicrobials or additional disinfectants must not be used. Walking around must be done in a manner which will sample representatively all parts of the building, including littered and slatted areas when slats are safe to walk on. On completion of sampling, boot swabs must be removed carefully so as not to dislodge adherent material. The two pairs of boot swabs may be pooled for analysis;

2.

in the case of laying hens in cages, such samples are to be taken from scrapers or from surface droppings in the pit.

Section B

QUANTITY OF SAMPLES TO BE TAKEN

The quantity of samples must be as follows, depending of the sampling method used under section A:

—

in case of the method referred to under 1.1.: 60 faeces samples must be taken in the building or group of farm buildings,

—

in case of the method referred to under 1.2.: 2 pairs of boot swabs must be used,

—

in case of the method referred to under 2.: 60 faeces samples must be taken, or at least 60 gram of naturally mixed faeces.

Section C

SAMPLING FREQUENCY

The flock must be sampled within a period of two weeks before the beginning of laying and thereafter at least once every 25 weeks.

ANNEX IV

ANNEX IV

Notes:

(a)

Commercial documents shall be produced, according to the layout of the model appearing in this Annex. It shall contain, in the numbered order that appears in the model, the attestations that are required for the transportation of meat from bovine or porcine animals or meat from poultry, including minced meat.

(b)

It shall be drawn up in one of the official languages of the EU Member State of destination. However, it may also be drawn up in other EU languages, if accompanied by an official translation or if previously agreed by the competent authority of the Member State of destination.

(c)

The commercial document shall be produced at least in triplicate (one original and two copies). The original shall accompany the consignment to its final destination. The receiver must retain it. The producer must retain one of the copies and the carrier the other.

(d)

The original of each commercial document shall consist of a single page, both sides, or, where more text is required it shall be in such a form that all pages needed are part of an integrated whole and indivisible.

(e)

If for reasons of identification of the items of the consignment, additional pages are attached to the document, these pages shall also be considered as forming part of the original of the document by the application of the signature of the responsible person, in each of the pages.

(f)

When the document, including additional pages referred to in (e), comprises more than one page, each page shall be numbered, (page number) of (total number of pages) , at the bottom and shall bear the code number of the document that has been designated by the responsible person at the top.

(g)

The original of the document shall be completed and signed by the responsible person.

(h)

The colour of the signature of the responsible person shall be different to that of the printing.

Text of image

Model commercial document for the consignment to Finland and Sweden of meat from bovine or porcine animals or meat from poultry, including minced meat

1. Consignor (name of despatching establishment and address in full and, if appropriate approval number of the despatching establishment)

Document reference number ( 1 ):

Total number of pages of this document:

Date (on which the material was taken from the premises):

2. Consignee (receiver's name and address in full and, if appropriate approval number of the establishment of destination of the product)

3. Place of loading for dispatch (address in full if different from point 1)

4. Carrier, means of transport, quantity and identification of consignment

4.5. Nature of packaging:

4.1. Carrier (name and address in full):

4.6. Number of packages per category of products:

4.2. Lorry, rail-wagon, ship or aircraft ( 2 )

4.7. Net weight (kg):

4.3. Registration number(s), ship name or flight number:

4.8. Container number if applicable:

5. Description of the products

5.1. Type of products ( 3 ):

5.2. Condition of products ( 4 ):

6. Declaration by the consignor

I, the undersigned, declare that:

The checks referred to in Commission Regulation […] have been carried out with negative results and a statement from the laboratory concerning the analyses performed on the consignment or the results of such analyses is attached to this document ( 2 ).

The meat from bovine or porcine animals, including minced meat thereof, is intended for an establishment for the purposes of pasteurisation, sterilisation or treatment having a similar effect ( 2 ).

The meat, including minced meat, comes from an establishment that is subject to a control programme recognised as equivalent to that approved for Sweden and Finland ( 2 ).

Signature

Done at on

(place)

(date)

(signature of the responsible person/consignor) ( 5 )

(name, in capital letters)

Notes

( 1 ) Reference number issued by the responsible person for purpose of traceability.

( 2 ) Delete as appropriate.

( 3 ) Describe the type of product (e.g. meat from bovine animals, meat from porcine animals, meat from poultry, minced meat).

( 4 ) Describe the condition of product: chilled or frozen.

( 5 ) The signature must be in a different colour to that of the printing.

ANNEX V

ANNEX V

Model certificate for the consignment to Finland and Sweden of eggs intended for human consumption

Text of image

EUROPEAN COMMUNITY Intra trade certificate

I.1. Consignor

Name Address Postal code

I.2. Certificate reference number

I.2.a. Local reference number:

I.3. Central Competent Authority

I.4. Local Competent Authority

I.5. Consignee Name Address Postal code

I.6. No(s) of related original certificates * No(s) of accompanying documents *

I.7. Dealer *

Name Approval number

I.8. Country of origin ISO code

I.9. Region of origin Code

I.10. Country of destination ISO code

I.11. Region of destination Code

I.12. Place of origin/Place of harvest

I.13. Place of destination

* Holding

* Approved body

* Embryo team

* Assembly

centre

* Semen centre

* Establishment

* Dealer's premise

* Approved aquaculture holding

*Other

* Holding

* Approved body

* Embryo team

* Assembly

centre

* Semen centre

Establishment

* Dealer's premise

* Approved aquaculture holding

Other

Name Approval number

Address Postal code

Name Approval number

Address Postal code

I.14. Place of loading *

Postal code

I.15. Date and time of departure *

I.16. Means of transport Aeroplane Ship Railway wagon

Road vehicle Other

Identification:

I.17. Transporter *

Name Approval number

Address Postal code Member State

I.18. Animal species/Product

I.19. Commodity code (CN code)

I.20. Number/Quantity

I.21. Temperature of products Ambient Chilled Frozen

I.22. Number of packages

I.23. Identification of container/Seal number

I.24. Type of packaging

I.25. Animals certified as/products certified for:

* Breeding

* Artificial reproduction

Human consumption

* Fattening

* Registered equidae

* Animal feedingstuff

* Slaughter

* Game restocking

* Pharmaceutical use

* Transhumance

* Pets

* Technical use

* Approved body

* Other

I.26. Transit through Third country Third country ISO code Exit point Code Entry point BIP unit no.:

I.27. Transit through Member states Member State ISO code Member State ISO code Member State ISO code

I.28. Export Third country ISO code Exit point Code

I.29. Estimated journey time

I.30. Route plan * Yes No

I.31. Identification of the animals/products

Approval number of establishments/vessels

Species (Scientific name) Category Processing plant Quantity Net weight

* Not to be completed

Part I: Details of consignment presented

Text of image

EUROPEAN COMMUNITY Eggs for human consumption dispatched to Finland and Sweden

II. Health information

II(a) Certificate reference number

II(b) Local reference number

Attestation

I, the undersigned, hereby certify that:

(i) the eggs described above originate from a flock which has been subjected, with negative results, to the checks provided for in Commission Regulation […] ( 4 );

(ii) the eggs are destined to be used for the manufacture of processed products by a process that guarantees the elimination of salmonella ( 4 ).

Notes

( 1 ) Box reference No I.16: the registration number(s) of rail-wagon or lorry and the name of the ship should be given as appropriate. If known, the flight number of the aircraft.

( 2 ) Box reference No I.23: in case of transport in containers or boxes, the total number, their registration and seal numbers, if present, should be indicated.

( 3 ) Box reference No I.31: for ‘category’, indicate class A or B as in revised Council Regulation (EC) No 1907/90.

( 4 ) Delete as appropriate.

( 5 ) The signature and the stamp must be in a colour different to that of the printing.

Official veterinarian or official inspector Name (in Capital): Qualification and title:

Local Veterinary Unit: No of the related LVU:

Date: Signature ( 5 ):

Stamp ( 5 ):

Part II: Certification