ANNEX IISupplementary provisions
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