ANNEX VIISupplementary provisions
ANNEX VII DEFINITIONS, DESIGNATIONS AND SALES DESCRIPTION OF PRODUCTS REFERRED TO IN ARTICLE 78 For the purposes of this Annex, the "sale description" means the name under which a foodstuff is sold, within the meaning of Article 5(1) of Directive 2000/13/EC, or the name of the food, within the meaning of Article 17 of Regulation (EU) No 1169/2011. PART I Meat of bovine animals aged less than 12 months I. Definition For the purposes of this Part of this Annex, "meat" means all carcases, meat on the bone or boned, and offal, whether or not cut, intended for human consumption, obtained from bovine animals aged less than 12 months, presented fresh, frozen or deep-frozen, whether or not wrapped or packed. II. Classification of bovine animals aged less than 12 months at the slaughterhouse On slaughter, all bovine animals aged less than 12 months shall be classified by the operators, under the supervision of the competent authority, in one of the following two categories: (A) Category V: bovine animals aged less than eight months Category identification letter: V; (B) Category Z: bovine animals aged from 8 months to less than 12 months Category identification letter: Z. This classification shall be carried out on the basis of the information contained in the passport accompanying the bovine animals or, failing this, on the basis of the data contained in the computerised database provided for in Article 5 of Regulation (EC) No 1760/2000 of the European Parliament and of the Council ( 1 ) . III. Sales descriptions 1. The meat of bovine animals aged less than 12 months shall only be marketed in the Member States under the following sales description(s) laid down for each Member State: (A) For the meat of bovine animals aged less than eight months (category identification letter: V): Country of marketing Sales descriptions to be used Belgium veau, viande de veau/kalfsvlees/Kalbfleisch Bulgaria месо от малки телета Czech Republic Telecí Denmark Lyst kalvekød Germany Kalbfleisch Estonia Vasikaliha Ireland Veal Greece μοσχάρι γάλακτος Spain Ternera blanca, carne de ternera blanca France veau, viande de veau Croatia teletina Italy vitello, carne di vitello Cyprus μοσχάρι γάλακτος Latvia Teļa gaļa Lithuania Veršiena Luxembourg veau, viande de veau/Kalbfleisch Hungary Borjúhús Malta Vitella Netherlands Kalfsvlees Austria Kalbfleisch Poland Cielęcina Portugal Vitela Romania carne de vițel Slovenia Teletina Slovakia Teľacie mäso Finland vaalea vasikanliha/ljust kalvkött Sweden ljust kalvkött United Kingdom Veal (B) For the meat of bovine animals aged from 8 months to less than 12 months (category identification letter: Z): Country of marketing Sales descriptions to be used Belgium jeune bovin, viande de jeune bovin/jongrundvlees/Jungrindfleisch Bulgaria Телешко месо Czech Republic hovězí maso z mladého skotu Denmark Kalvekød Germany Jungrindfleisch Estonia noorloomaliha Ireland rosé veal Greece νεαρό μοσχάρι Spain Ternera, carne de ternera France jeune bovin, viande de jeune bovin Croatia mlada junetina Italy vitellone, carne di vitellone Cyprus νεαρό μοσχάρι Latvia jaunlopa gaļa Lithuania Jautiena Luxembourg jeune bovin, viande de jeune bovin/Jungrindfleisch Hungary Növendék marha húsa Malta Vitellun Netherlands rosé kalfsvlees Austria Jungrindfleisch Poland młoda wołowina Portugal Vitelão Romania carne de tineret bovin Slovenia meso težjih telet Slovakia mäso z mladého dobytka Finland vasikanliha/kalvkött Sweden Kalvkött United Kingdom Beef 2. The sales descriptions referred to in paragraph 1 may be supplemented by an indication of the name or designation of the pieces of meat or offal concerned. 3. The sales descriptions listed for category V in point A of the table set out in paragraph 1 and any new name derived from those sales descriptions shall only be used if the requirements of this Annex are fulfilled. In particular, the terms "veau", "telecí", "Kalb", "μοσχάρι", "ternera", "kalv", "veal", "vitello", "vitella", "kalf", "vitela" and "teletina" shall not be used in a sales description or be indicated on the labelling of the meat of bovine animals aged more than 12 months. 4. The conditions referred to in paragraph 1 shall not apply to the meat of bovine animals with a designation of origin or geographical indication protected in accordance with Regulation (EU) No 1151/2012 registered before 29 June 2007. IV. Compulsory indication on the label 1. Without prejudice to Directive 2000/13/EC, Regulation (EU) No 1169/2011 and Articles 13, 14 and 15 of Regulation (EC) No 1760/2000, at each stage of production and marketing, operators shall label the meat of bovine animals aged less than 12 months with the following information: (a) the sales description in accordance with point III of this Part; (b) the age of the animals on slaughter, indicated, as the case may be, on the form: — "age on slaughter: less than 8 months"; — "age on slaughter: from 8 to less than 12 months". By way of derogation from point (b) of the first subparagraph, operators may replace the indication on the age at slaughter by the indication of the category, respectively: "category V" or "category Z", at stages preceding the release to the final consumer. 2. In the case of the meat of bovine animals aged less than 12 months presented for sale un-prepacked at the point of retail sale to the final consumer, Member States shall lay down rules on how the information referred to in paragraph 1 is to be indicated. V. Recording At each stage of production and marketing, operators shall record the following information: (a) the identification number and the date of birth of the animals, at slaughterhouse level only; (b) a reference number making it possible to establish a link between, on the one hand, the identification of the animals from which the meat originates and, on the other hand, the sales description, the age on slaughter and the category identification letter given on the meat label; (c) the date of arrival and departure of the animals and meat in the establishment. VI. Official checks 1. Member States shall designate the competent authority or authorities responsible for official checks performed to verify the application of this Part and inform the Commission thereof. 2. Official checks shall be carried out by the competent authority or authorities in accordance with the general principles laid down in Regulation (EC) No 882/2004 of the European Parliament and of the Council ( 2 ) . 3. The Commission's experts shall carry out, where required, jointly with the competent authorities concerned, and where applicable, the Member States' experts, on the spot checks to ensure that the provisions of this Annex are being implemented. 4. Any Member State on whose territory checks are carried out shall provide the Commission with all necessary assistance which it may require for the accomplishment of its tasks. 5. For meat imported from third countries a competent authority designated by the third country or, where applicable, an independent third-party body shall ensure that the requirements of this Part are fulfilled. The independent body shall provide full assurance of compliance with the conditions laid down in European Standard EN 45011 or ISO/IEC Guide 65. PART II Categories of grapevine products (1) Wine "Wine" means the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must. Wine shall: (a) have, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 8,5 % volume provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in Appendix I to this Annex, and of not less than 9 % volume in other wine-growing zones; (b) have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or a protected geographical indication, whether or not following application of the processes specified in Section B of Part I of Annex VIII, an actual alcoholic strength of not less than 4,5 % volume; (c) have a total alcoholic strength of not more than 15 % volume. However, by way of derogation: — the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from certain wine-growing areas of the Union, to be determined by the Commission by means of delegated acts pursuant to Article 75(2), — the upper limit for the total alcoholic strength may exceed 15 % volume for wines with a protected designation of origin which have been produced without enrichment; (d) have, subject to derogations which may be adopted by the Commission by means of delegated acts pursuant to Article 75(2), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre. "Retsina" means wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining "Retsina" wine under the conditions laid down in Greece's applicable provision. By way of derogation from point (b) of the second subparagraph "Tokaji eszencia" and "Tokajská esencia" are considered to be wine. However, Member States may allow the use of the term "wine" if: (a) it is accompanied by the name of a fruit in the form of a composite name to market products obtained by the fermentation of fruit other than grapes; or (b) it is part of a composite name. Any confusion with products corresponding to the wine categories in this Annex shall be avoided. (2) New wine still in fermentation "New wine still in fermentation" means the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees. (3) Liqueur wine "Liqueur wine" means the product: (a) which has an actual alcoholic strength of not less than 15 % volume and not more than 22 % volume; (b) which has a total alcoholic strength of not less than 17,5 % volume, except for certain liqueur wines with a designation of origin or with a geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2); (c) which is obtained from: — grape must in fermentation, — wine, — a combination of the above products, or — grape must or a mixture thereof with wine for certain liqueur wines with a protected designation of origin or a protected geographical indication, to be determined by the Commission by means of delegated acts pursuant to Article 75(2); (d) which has an initial natural alcoholic strength of not less than 12 % volume, except for certain liqueur wines with a protected designation of origin or a protected geographical indication appearing on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2); (e) to which the following has been added: (i) individually or in combination: — neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume, — wine or dried grape distillate, having an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume; (ii) together with one or more of the following products where appropriate: — concentrated grape must, — a combination of one of the products referred to in point (e)(i) with a grape must referred to in the first and fourth indent of point (c); (f) to which, by way of derogation from point (e), has been added, in so far as certain liqueur wines with a protected designation of origin or a protected geographical indication are concerned which appear on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2): (i) either of products listed in point (e)(i) individually or in combination; or (ii) one or more of the following products: — wine alcohol or dried grape alcohol with an actual alcoholic strength of not less than 95 % volume and not more than 96 % volume, — spirits distilled from wine or from grape marc, with an actual alcoholic strength of not less than 52 % volume and not more than 86 % volume, — spirits distilled from dried grapes, with an actual alcoholic strength of not less than 52 % volume and of less than 94,5 % volume; and (iii) one or more of the following products, where appropriate: — partially fermented grape must obtained from raisined grapes, — concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must, — concentrated grape must, — a combination of one of the products listed in point (f)(ii) with a grape must referred to in the first and fourth indents of point (c). (4) Sparkling wine "Sparkling wine" means the product: (a) which is obtained by first or second alcoholic fermentation: — from fresh grapes, — from grape must, or — from wine; (b) which, when the container is opened, releases carbon dioxide derived exclusively from fermentation; (c) which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers; and (d) for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % volume. (5) Quality sparkling wine "Quality sparkling wine" means the product: (a) which is obtained by first or second alcoholic fermentation: — from fresh grapes, — from grape must, or — from wine; (b) which, when the container is opened, releases carbon dioxide derived exclusively from fermentation; (c) which has an excess pressure, due to carbon dioxide in solution, of not less than 3,5 bar when kept at a temperature of 20 °C in closed containers; and (d) for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 % volume. (6) Quality aromatic sparkling wine "Quality aromatic sparkling wine" means the quality sparkling wine: (a) which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which is derived from specific wine grape varieties on a list to be drawn up by the Commission by means of delegated acts pursuant to Article 75(2). Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée shall be determined by the Commission by means of delegated acts pursuant to in Article 75(2); (b) which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20°C in closed containers; (c) of which the actual alcoholic strength may not be less than 6 % volume; and (d) of which the total alcoholic strength may not be less than 10 % volume. (7) Aerated sparkling wine "Aerated sparkling wine" means the product which: (a) is obtained from wine without a protected designation of origin or a protected geographical indication; (b) releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas; and (c) has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers. (8) Semi-sparkling wine "Semi-sparkling wine" means the product which: (a) obtained from wine, new wine still in fermentation, grape must or grape must in fermentation in so far as these products have a total alcohol strength of at least 9 % vol; (b) has an actual alcoholic strength of not less than 7 % volume; (c) has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers; and (d) is placed in containers of 60 litres or less. (9) Aerated semi-sparkling wine "Aerated semi-sparkling wine" means the product which: (a) obtained from wine, new wine still in fermentation, grape must or grape must in fermentation; (b) has an actual alcoholic strength of not less than 7 % volume and a total alcoholic strength of not less than 9 % volume; (c) has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 °C in closed containers due to carbon dioxide in solution which has been wholly or partially added; and (d) is placed in containers of 60 litres or less. (10) Grape must "Grape must" means the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % volume is permissible. (11) Partially fermented grape must "Grape must in fermentation" means the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % volume but less than three fifths of its total alcoholic strength by volume. (12) Partially fermented grape must extracted from raisined grapes "Grape must in fermentation extracted from raisined grapes" means the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % volume. However, certain wines, to be determined by the Commission by means of delegated acts pursuant to Article 75(2), that meet these requirements shall not be considered to be grape must in fermentation extracted from raisined grapes. (13) Concentrated grape must "Concentrated grape must" means uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 50,9 %. An actual alcoholic strength of the concentrated grape must of not more than 1 % volume is permissible. (14) Rectified concentrated grape must "Rectified concentrated grape must" means: (a) the liquid uncaramelised product which: (i) is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used according to a method to be prescribed in accordance with the first subparagraph of Article 80(5) and point (d) of the first subparagraph of Article 91 at a temperature of 20 °C is not less than 61,7 %; (ii) has undergone authorised treatment for de-acidification and elimination of constituents other than sugar; (iii) has the following characteristics: — a pH of not more than 5 at 25 Brix, — an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25 Brix, — a sucrose content undetectable by a method of analysis to be defined, — a Folin-Ciocalteu index of not more than 6,00 at 25 Brix, — a titratable acidity of not more than 15 millequivalents per kilogram of total sugars, — a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars, — a total cation content of not more than 8 milliequivalents per kilogram of total sugars, — a conductivity at 25 Brix and 20°C of not more than 120 micro-Siemens/cm, — a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars, — presence of mesoinositol. (b) the solid uncaramelised product which: (i) is obtained by crystallisation of liquid rectified concentrated grape must without the use of solvents; (ii) has undergone authorised treatment for de-acidification and elimination of constituents other than sugar; (iii) has the following characteristics after dilution in a solution at 25 Brix: — a pH of not more than 7,5, — an optical density at 425 nm for a thickness of 1 cm of not more than 0,100, — a sucrose content undetectable by a method of analysis to be defined, — a Folin-Ciocalteu index of not more than 6,00, — a titratable acidity of not more than 15 millequivalents per kilogram of total sugars, — a sulphur dioxide content of not more than 10 milligrams per kilogram of total sugars, — a total cation content of not more than 8 millequivalents per kilogram of total sugars, — a conductivity at 20 °C of not more than 120 micro-Siemens/cm, — a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars, — presence of mesoinositol. An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % volume is permissible. (15) Wine from raisined grapes "Wine from raisined grapes" means the product which: (a) is produced without enrichment, from grapes left in the sun or shade for partial dehydration; (b) has a total alcoholic strength of at least 16 % volume and an actual alcoholic strength of at least 9 % volume; and (c) has a natural alcoholic strength of a least 16 % volume (or 272 grams sugar/litre). (16) Wine of overripe grapes "Wine of overripe grapes" means the product which: (a) is produced without enrichment; (b) has a natural alcoholic strength of more than 15 % volume; and (c) has a total alcoholic strength of not less than 15 % volume and an actual alcoholic strength of not less than 12 % volume. Member States may prescribe a period of ageing for this product. (17) Wine vinegar "Wine vinegar" means vinegar which: (a) is obtained exclusively by acetous fermentation of wine; and (b) has a total acidity of not less than 60 grams per litre expressed as acetic acid. PART III Milk and milk products 1. "Milk" means exclusively the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom. However, the term "milk" may be used: (a) for milk treated without altering its composition or for milk the fat content of which is standardised under Part IV; (b) in association with a word or words to designate the type, grade, origin and/or intended use of such milk or to describe the physical treatment or the modification in composition to which it has been subjected, provided that the modification is restricted to an addition and/or withdrawal of natural milk constituents. 2. For the purposes of this Part, "milk products" means products derived exclusively from milk, on the understanding that substances necessary for their manufacture may be added provided that those substances are not used for the purpose of replacing, in whole or in part, any milk constituent. The following shall be reserved exclusively for milk products. (a) the following names used at all stages of marketing: (i) whey, (ii) cream, (iii) butter, (iv) buttermilk, (v) butteroil, (vi) caseins, (vii) anhydrous milk fat (AMF), (viii) cheese, (ix) yogurt, (x) kephir, (xi) koumiss, (xii) viili/fil, (xiii) smetana, (xiv) fil; (xv) rjaženka, (xvi) rūgušpiens; (b) names within the meaning of Article 5 of Directive 2000/13/EC or Article 17 of Regulation (EU) No 1169/2011 actually used for milk products. 3. The term 'milk' and the designations used for milk products may also be used in association with a word or words to designate composite products of which no part takes or is intended to take the place of any milk constituent and of which milk or a milk product is an essential part either in terms of quantity or for characterisation of the product. 4. As regards milk, the animal species from which the milk originates shall be stated, if it is not bovine. 5. The designations referred to in points 1, 2 and 3 may not be used for any product other than those referred to in that point. However, this provision shall not apply to the designation of products the exact nature of which is clear from traditional usage and/or when the designations are clearly used to describe a characteristic quality of the product. 6. In respect of a product other than those described in points 1, 2 and 3 of this Part, no label, commercial document, publicity material or any form of advertising as defined in Article 2 of Council Directive 2006/114/EC ( 3 ) or any form of presentation may be used which claims, implies or suggests that the product is a dairy product. However, in respect of a product which contains milk or milk products, the designation 'milk' or the designations referred to in the second subparagraph of points 2 of this Part may be used only to describe the basic raw materials and to list the ingredients in accordance with Directive 2000/13/EC or Regulation (EU) No 1169/2011. PART IV Milk for human consumption falling within CN code 0401 I. Definitions For the purposes of this Part: (a) 'milk' means the produce of the milking of one or more cows; (b) 'drinking milk' means the products referred to in point III intended for delivery without further processing to the consumer; (c) 'fat content' means the ratio by mass of parts of milk fat per hundred parts of milk in the milk concerned; (d) 'protein content' means the ratio by mass of parts of protein per hundred parts of milk in the milk concerned (obtained by multiplying by 6,38 the total nitrogen content of the milk expressed as a percentage by mass). II. Delivery or sale to the final consumer 1. Only milk complying with the requirements laid down for drinking milk may be delivered or sold without processing to the final consumer, either directly or through the intermediary of restaurants, hospitals, canteens or other similar mass caterers. 2. The sales descriptions to be used for those products shall be those given in point III. Those descriptions shall be used only for the products referred to in that point, without prejudice to their use in composite descriptions. 3. Member States shall adopt measures to inform consumers of the nature and composition of the products concerned where the absence of such information is likely to cause confusion. III. Drinking milk 1. The following products shall be considered to be drinking milk: (a) raw milk: milk which has not been heated above 40 o C or subjected to treatment having equivalent effect; (b) whole milk: heat-treated milk which, with respect to fat content, meets one of the following requirements: (i) standardised whole milk: milk with a fat content of at least 3,50 % (m/m). However, Member States may provide for an additional category of whole milk with a fat content of 4,00 % (m/m) or above; (ii) non-standardised whole milk: milk with a fat content that has not been altered since the milking stage either by the addition or removal of milk fats or by mixture with milk the natural fat content of which has been altered. However, the fat content may not be less than 3,50 % (m/m); (c) semi-skimmed milk: heat-treated milk whose fat content has been reduced to at least 1,50 % (m/m) and at most 1,80 % (m/m); (d) skimmed-milk: heat-treated milk whose fat content has been reduced to not more than 0,50 % (m/m). Heat-treated milk not complying with the fat content requirements laid down in points (b), (c) and (d) of the first subparagraph shall be considered to be drinking milk provided that the fat content is clearly indicated with one decimal and easily readable on the packaging in form of "… % fat". Such milk shall not be described as whole milk, semi-skimmed milk or skimmed milk. 2. Without prejudice to point 1(b)(ii), only the following modifications shall be allowed: (a) in order to meet the fat contents laid down for drinking milk, modification of the natural fat content by the removal or addition of cream or the addition of whole milk, semi-skimmed milk or skimmed milk; (b) enrichment of milk with milk proteins, mineral salts or vitamins, in accordance with Regulation (EC) No 1925/2006 of the European Parliament and of the Council ( 4 ) ; (c) reduction of the lactose content by conversion to glucose and galactose. Modifications in the composition of milk referred to in points (b) and (c) shall be allowed only if they are indelibly indicated on the packing of the product so that it can be easily seen and read. However, such indication shall not remove the obligation as regards nutrition labelling laid down by Regulation (EU) No 1169/2011. Where proteins are added, the protein content of the enriched milk must be 3,8 % (m/m) or more. However, Member States may limit or prohibit modifications to the composition of milk referred to in points (b) and (c). 3. Drinking milk shall: (a) have a freezing point close to the average freezing point for raw milk recorded in the area of origin of the drinking milk collected; (b) have a mass of not less than 1 028 grams per litre for milk containing 3,5 % (m/m) of fat at a temperature of 20 °C or the equivalent weight per litre for milk having a different fat content; (c) contain a minimum of 2,9 % (m/m) of protein for milk containing 3,5 % (m/m) of fat or an equivalent concentration in the case of milk having a different fat content. PART V Products of the poultrymeat sector I. This Part shall apply in relation to the marketing within the Union by way of business or trade, of certain types and presentations of poultrymeat, and poultrymeat or poultry offal preparations and products, of the following species — Gallus domesticus , — ducks, — geese, — turkeys, — guinea fowls. These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39 . II. Definitions (1) "poultrymeat" means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment; (2) "fresh poultrymeat" means poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C. However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot; (3) "frozen poultrymeat" means poultrymeat which must be frozen as soon as possible within the constraints of normal slaughtering procedures and is to be kept at a temperature no higher than – 12 °C at any time; (4) "quick-frozen poultrymeat" means poultrymeat which is to be kept at a temperature no higher than – 18 °C at any time within the tolerances as provided for in Council Directive 89/108/EEC ( 5 ) ; (5) "poultrymeat preparation" means poultrymeat including poultrymeat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat; (6) "fresh poultrymeat preparation" means a poultrymeat preparation for which fresh poultrymeat has been used. However, Member States may lay down slightly different temperature requirements to be applied for the minimum length of time necessary and only to the extent necessary to facilitate the cutting and handling performed in the factory during the production of fresh poultrymeat preparations; (7) "poultrymeat product" means a meat product as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 for which poultrymeat has been used. III. Poultrymeat and poultrymeat preparations shall be marketed in one of the following conditions: — fresh, — frozen, — quick-frozen. PART VI Eggs of hens of the Gallus gallus species I. Scope 1. Without prejudice to Article 75 concerning the marketing standards of eggs for hatching and of farmyard poultry chicks, this Part shall apply in relation to the marketing within the Union of the eggs produced in the Union, imported from third countries or intended for export outside the Union. 2. Member States may exempt from the requirements provided for in this Part, with the exception of point III(3), eggs sold directly to the final consumer by the producer: (a) on the production site, or (b) in a local public market or by door-to-door selling in the region of production of the Member State concerned. Where such exemption is granted, each producer shall be able to choose whether to apply such exemption or not. Where this exemption is applied, no quality and weight grading may be used. The Member State may establish, in accordance with their national law, the definition of the terms 'local public market', 'door-to-door selling' and 'region of production'. II. Quality and weight grading 1. Eggs shall be graded by quality as follows: (a) Class A or "fresh"; (b) Class B. 2. Class A eggs shall also be graded by weight. However, grading by weight shall not be required for eggs delivered to the food and non-food industry. 3. Class B eggs shall only be delivered to the food and non-food industry. III. Marking of eggs 1. Class A eggs shall be marked with the producer code. Class B eggs shall be marked with the producer code and/or with another indication. Member States may exempt Class B eggs from this requirement where those eggs are marketed exclusively on their territory. 2. The marking of eggs in accordance with point 1 shall take place at the production site or at the first packing centre to which eggs are delivered. 3. Eggs sold by the producer to the final consumer on a local public market in the region of production of the Member State concerned shall be marked in accordance with point 1. However, Member States may exempt from this requirement producers with up to 50 laying hens, provided that the name and address of the producer are indicated at the point of sale. PART VII Spreadable fats I. Sales description The products referred to in point (f) of Article 78(1) may not be supplied or transferred without processing to the ultimate consumer either directly or through restaurants, hospitals, canteens or similar establishments, unless they fulfil the requirements set out in the Appendix II. The sales descriptions of these products shall be those specified in Appendix II without prejudice to point II(2), (3) and (4). The sales descriptions in Appendix II shall be reserved to the products defined therein with the following CN codes and having a fat content of at least 10 % but less than 90 % by weight: (a) milk fats falling within CN codes 0405 and ex 2106 ; (b) fats falling within CN code ex 1517 ; (c) fats composed of plant and/or animal products falling within CN codes ex 1517 and ex 2106 . The fat content excluding salt shall be at least two-thirds of the dry matter. However, those sales descriptions shall only apply to products which remain solid at a temperature of 20 °C and which are suitable for use as spreads. These definitions shall not apply to: (a) the designation of products the exact nature of which is clear from traditional usage and/or when the designations are clearly used to describe a characteristic quality of the product; (b) concentrated products (butter, margarine, blends) with a fat content of 90 % or more. II. Terminology 1. The term "traditional" may be used together with the name "butter" provided for in point 1 of part A of Appendix II, where the product is obtained directly from milk or cream. For the purposes of this point, "cream" means the product obtained from milk in the form of an emulsion of the oil-in-water type with a milk-fat content of at least 10 %. 2. Terms for products referred to in Appendix II which state, imply or suggest fat content other than those referred to in that Appendix shall be prohibited. 3. By way of derogation from paragraph 2 and in addition, the term "reduced-fat" or "light" may be used for products referred to in Appendix II with a fat content of not more than 62 %. The term "reduced-fat" and the term "light" may, however, replace the terms "three-quarter-fat" or "half-fat" used in Appendix II. 4. The sales descriptions "minarine" or "halvarine" may be used for products referred to in point 3 of Part B of Appendix II. 5. The term "vegetable" may be used together with the sales descriptions in Part B of Appendix II, provided that the product contains only fat of vegetable origin with a tolerance of 2 % of the fat content for animal fats. This tolerance shall also apply where reference is made to a vegetable species. PART VIII Descriptions and definitions of olive oil and olive pomace oils The use of the descriptions and definitions of olive oils and olive pomace oils set out in this Part shall be compulsory as regards the marketing of the products concerned within the Union and, insofar as compatible with international compulsory rules, in trade with third countries. Only oils referred to in points 1(a) and (b), 3 and 6 may be marketed at the retail stage. (1) VIRGIN OLIVE OILS "Virgin olive oils" mean oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using adjuvants having a chemical or biochemical action, or by re-esterification process and any mixture with oils of other kinds. Virgin olive oils are exclusively classified and described as follows: (a) Extra virgin olive oil "Extra virgin olive oil" means virgin olive oil having a maximum free acidity in terms of oleic acid, of 0,8 g per 100 g, the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (b) Virgin olive oil "Virgin olive oil" means virgin olive oil having a maximum free acidity in terms of oleic acid, of 2 g per 100 g, the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (c) Lampante olive oil "Lampante olive oil" means virgin olive oil having a free acidity in terms of oleic acid, of more than 2 g per 100 g, and/or the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (2) REFINED OLIVE OIL "Refined olive oil" means olive oil obtained by refining virgin olive oil, having a free acidity content, expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (3) OLIVE OIL — COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS "Olive oils composed of refined olive oils and virgin olive oils" means olive oil obtained by blending refined olive oil and virgin olive oil other than lampante olive oil, having a free acidity content, expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (4) CRUDE OLIVE-POMACE OIL "Crude olive-pomace oil" means oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (5) REFINED OLIVE-POMACE OIL "Refined olive-pomace oil" means oil obtained by refining crude olive-pomace oil, having free acidity content, expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. (6) OLIVE-POMACE OIL "Olive-pomace oil" means oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante olive oil, having a free acidity content, expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down by the Commission in accordance with Article 75(2) for this category. ( 1 ) Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products ( OJ L 204, 11.8.2000, p. 1 ). ( 2 ) Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules ( OJ L 165, 30.4.2004, p. 1 ). ( 3 ) Directive 2006/114/EC of the European Parliament and of the Council of 12 December 2006 concerning misleading and comparative advertising ( OJ L 376, 27.12.2006, p. 21 ). ( 4 ) Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods ( OJ L 404, 30.12.2006, p. 26 ). ( 5 ) Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption ( OJ L 40, 11.2.1999, p. 34 ).