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Commission Regulation (EC) No 401/2006Dangos y teitl llawn

Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs (Text with EEA relevance)

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  1. Introductory Text

  2. Article 1.Sampling for the official control of the levels of mycotoxins...

  3. Article 2.Sample preparation and methods of analysis used for the official...

  4. Article 3.Directives 98/53/EC, 2002/26/EC, 2003/78/EC and 2005/38/EC are repealed. References to...

  5. Article 4.This Regulation shall enter into force on the 20th day...

  6. Signature

    1. ANNEX I

      METHODS OF SAMPLING FOR OFFICIAL CONTROL OF THE LEVELS OF MYCOTOXINS IN FOODSTUFFS

      1. A. GENERAL PROVISIONS

        1. A.1. Purpose and scope

        2. A.2. Definitions

        3. A.3. General provisions

          1. A.3.1. Personnel

          2. A.3.2. Material to be sampled

          3. A.3.3. Precautions to be taken

          4. A.3.4. Incremental samples

          5. A.3.5. Preparation of the aggregate sample

          6. A.3.6. Replicate samples

          7. A.3.7. Packaging and transmission of samples

          8. A.3.8. Sealing and labelling of samples

        4. A.4. Different types of lots

      2. B. METHOD OF SAMPLING FOR CEREALS AND CEREAL PRODUCTS

        1. B.1. Weight of the incremental sample

        2. B.2. General survey of the method of sampling for cereals and...

        3. B.3. Method of sampling for cereals and cereal products for lots...

        4. B.4. Method of sampling for cereals and cereal products for lots...

        5. B.5. Sampling at retail stage

        6. B.6. Acceptance of a lot or sublot

      3. C. METHOD OF SAMPLING FOR DRIED FRUIT, INCLUDING DRIED VINE FRUIT...

        1. C.1. Weight of the incremental sample

        2. C.2. General survey of the method of sampling dried fruit, with...

        3. C.3. Method of sampling for dried fruit (lots ≥ 15 tonnes),...

        4. C.4. Method of sampling for dried fruit (lots < 15 tonnes),...

        5. C.5. Sampling at retail stage

        6. C.6. Specific sampling provisions for dried fruit with the exception of...

        7. C.7. Acceptance of a lot or sublot

      4. D. METHOD OF SAMPLING FOR DRIED FIGS, GROUNDNUTS AND NUTS

        1. D.1. Weight of the incremental sample

        2. D.2. General survey of the method of sampling for dried figs,...

        3. D.3. Method of sampling for dried figs, groundnuts and nuts (lots...

        4. D.4. Method of sampling for dried figs, groundnuts and nuts (lots...

        5. D.5. Method of sampling for derived products and compound foods

          1. D.5.1. Derived products with very small particle weight, i.e. flour, peanut...

          2. D.5.2. Other derived products with a relatively large particle size (heterogeneous...

        6. D.6. Sampling at retail stage

        7. D.7. Specific method of sampling for groundnuts, nuts, dried figs and...

          1. D.7.1. Pistachios, groundnuts, Brazil nuts and dried figs

          2. D.7.2. Nuts other than pistachios and Brazil nuts

          3. D.7.3. Products derived from nuts, figs and groundnuts with small particle...

        8. D.8. Acceptance of a lot or sublot

      5. E. METHOD OF SAMPLING FOR SPICES

        1. E.1. Weight of the incremental sample

        2. E.2. General survey of the method of sampling for spices

        3. E.3. Method of sampling for spices (lots ≥ 15 tonnes)

        4. E.4. Method of sampling for spices (lots < 15 tonnes)

        5. E.5. Sampling at retail stage

        6. E.6. Specific method of sampling for spices traded in vacuum packs...

        7. E.7. Acceptance of a lot or sublot

      6. F. METHOD OF SAMPLING FOR MILK AND MILK PRODUCTS; INFANT FORMULAE...

        1. F.1. Method of sampling for milk, milk products, infant formulae and...

        2. F.2. Sampling at retail stage

        3. F.3. Acceptance of a lot or sublot

      7. G. METHOD FOR SAMPLING COFFEE AND COFFEE PRODUCTS

        1. G.1. Weight of the incremental sample

        2. G.2. General survey of the method of sampling for roasted coffee...

        3. G.3. Method of sampling for roasted coffee beans, ground roasted coffee,...

        4. G.4. Method of sampling for roasted coffee beans, ground roasted coffee,...

        5. G.5. Method of sampling for roasted coffee beans, ground roasted coffee,...

        6. G.6. Sampling at retail stage

        7. G.7. Acceptance of a lot or sublot

      8. H. METHOD OF SAMPLING FOR FRUIT JUICES INCLUDING GRAPE JUICE, GRAPE...

        1. H.1. Method of sampling

        2. H.2. Sampling at retail stage

        3. H.3. Acceptance of a lot or sublot

      9. I. METHOD OF SAMPLING FOR SOLID APPLE PRODUCTS AND APPLE JUICE...

        1. I.1. Method of sampling

        2. I.2. Sampling at retail stage

        3. I.3. Acceptance of a lot or sublot

      10. J. METHOD OF SAMPLING FOR BABY FOODS AND PROCESSED CEREAL BASED...

        1. J.1. Method of sampling

        2. J.2. Sampling at retail stage

        3. J.3. Acceptance of a lot or sublot

    2. ANNEX II

      CRITERIA FOR SAMPLE PREPARATION AND FOR METHODS OF ANALYSIS USED FOR THE OFFICIAL CONTROL OF THE LEVELS OF MYCOTOXINS IN FOODSTUFFS

      1. 1. INTRODUCTION

        1. 1.1. Precautions

        2. 1.2. Calculation of proportion of shell/kernel of whole nuts

      2. 2. TREATMENT OF THE SAMPLE AS RECEIVED IN THE LABORATORY

      3. 3. REPLICATE SAMPLES

      4. 4. METHOD OF ANALYSIS TO BE USED BY THE LABORATORY AND...

        1. 4.1. Definitions

        2. 4.2. General requirements

        3. 4.3. Specific requirements

          1. 4.3.1. Performance criteria

          2. 4.3.2. ‘Fitness-for-purpose’ approach

        4. 4.4. Estimation of measurement uncertainty, recovery calculation and reporting of results...

        5. 4.5. Laboratory quality standards

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