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Commission Regulation (EC) No 2074/2005Show full title

Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004 (Text with EEA relevance)

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  1. Introductory Text

  2. Article 1.Requirements concerning food chain information for the purpose of Regulations (EC) Nos 853/2004 and 854/2004

  3. Article 2.Requirements concerning fishery products for the purpose of Regulations (EC) Nos 853/2004 and 854/2004

  4. Article 3.Recognised testing methods for marine biotoxins for the purpose of Regulations (EC) Nos 853/2004 and 854/2004

  5. Article 4.Calcium content of mechanically separated meat for the purpose of Regulation (EC) No 853/2004

  6. Article 5.Lists of establishments for the purpose of Regulation (EC) No 882/2004

  7. Article 6. Model health certificates for imports of certain products of animal origin for the purpose of Regulation (EC) No 853/2004

  8. Article 6a. Testing methods for raw milk and heat-treated milk

  9. Article 6b. Requirements concerning official controls for the inspection of meat for the purpose of Regulation (EC) No 854/2004

  10. Article 7.Derogation from Regulation (EC) No 852/2004 for foods with traditional characteristics

  11. Article 8.Amendments to Regulation (EC) No 853/2004

  12. Article 9.Amendments to Regulation (EC) No 854/2004

  13. Article 10.Entry into force and applicability

  14. Signature

    1. ANNEX I

      FOOD CHAIN INFORMATION

      1. SECTION I OBLIGATIONS ON FOOD BUSINESS OPERATORS

      2. SECTION II OBLIGATIONS ON COMPETENT AUTHORITIES

        1. CHAPTER I PROVISION OF FOOD CHAIN INFORMATION

          1. 1. The competent authority at the place of dispatch shall inform...

          2. 2. The competent authority at the place of slaughter shall verify...

          3. 3. Where animals are dispatched for slaughter to another Member State,...

        2. CHAPTER II FEEDBACK TO HOLDING OF PROVENANCE

          1. 1. The official veterinarian may use the model document laid down...

          2. 2. The competent authority is responsible for communicating the relevant inspection...

      3. Appendix to Annex I

        MODEL DOCUMENT

    2. ANNEX II

      FISHERY PRODUCTS

      1. SECTION I OBLIGATIONS ON FOOD BUSINESS OPERATORS

        1. CHAPTER I DEFINITIONS

          1. 1. ‘Visible parasite’ means a parasite or a group of parasites...

          2. 2. ‘Visual inspection’ means non-destructive examination of fish or fishery products...

          3. 3. ‘Candling’ means, in respect of flat fish or fish fillets,...

        2. CHAPTER II VISUAL INSPECTION

          1. 1. Visual inspection shall be performed on a representative number of...

          2. 2. The visual inspection of fish fillets or fish slices must...

      2. SECTION II OBLIGATIONS ON THE COMPETENT AUTHORITIES

        1. CHAPTER I TOTAL VOLATILE BASIC NITROGEN (TVB-N) LIMIT VALUES FOR CERTAIN CATEGORIES OF FISHERY PRODUCTS AND ANALYSIS METHODS TO BE USED

          1. 1. Unprocessed fishery products shall be regarded as unfit for human...

          2. 2. Distillation as referred to in point 1 must be performed...

          3. 3. The routine methods which may be used to check the...

          4. 4. The sample must consist of about 100 g of flesh,...

        2. CHAPTER II SPECIES CATEGORIES FOR WHICH TVB-N LIMIT VALUES ARE FIXED

          1. 1. Sebastes spp., Helicolenus dactylopterus, Sebastichthys capensis.

          2. 2. Species belonging to the Pleuronectidae family (with the exception of...

          3. 3. Salmo salar, species belonging to the Merlucciidae family, species belonging...

        3. CHAPTER III DETERMINATION OF THE CONCENTRATION OF TVB-N IN FISH AND FISHERY PRODUCTS

          1. Reference procedure

            1. 1. Purpose and area of application

            2. 2. Definition

            3. 3. Brief description

            4. 4. Chemicals

            5. 5. Instruments and accessories

            6. 6. Execution

            7. 7. Calculation of TVB-N

              1. 1. Duplicate analyses are required. The applied method is correct if...

              2. 2. Check the equipment by distilling solutions of NH4Cl equivalent to...

              3. 3. Standard deviation of reproducibility Sr = 1,2 mg/100 g. Standard...

        4. CHAPTER IV TVB-N STEAM DISTILLATION APPARATUS

    3. ANNEX III

      RECOGNISED TESTING METHODS FOR DETECTING MARINE BIOTOXINS

      1. The following analytical methods shall be used by the competent...

      2. In accordance with Article 7(2) and (3) of Council Directive 86/609/EEC,...

      3. CHAPTER I PARALYTIC SHELLFISH POISON (PSP) DETECTION METHOD

        1. 1. The paralytic shellfish poison (PSP) content of edible parts of...

        2. 2. If the results are challenged, the reference method shall be...

        3. 3. Points 1 and 2 will be reviewed in light of...

      4. CHAPTER II AMNESIC SHELLFISH POISON (ASP) DETECTION METHOD

      5. CHAPTER III LIPOPHILIC TOXIN DETECTION METHODS

        1. A. Chemical methodology

          1. (1) The EU-RL LC-MS/MS method shall be the reference method for...

          2. (2) Total toxicity equivalence shall be calculated using toxicity equivalent factors...

          3. (3) If new analogues of public health significance are discovered, they...

          4. (4) Other methods, such as liquid chromatography (LC) mass spectrometry (MS)...

        2. B. Biological methods

          1. (1) To allow Member States to adapt their methods to the...

          2. (2) Sensitivity and selectivity depend on the choice of solvents used...

          3. (3) A single mouse bioassay involving acetone extraction may be used...

          4. (4) Three mice shall be used for each test. Where two...

          5. (5) A mouse bioassay with acetone extraction followed by liquid/liquid partition...

          6. (6) A rat bioassay may be used to detect okadaic acid,...

        3. C. After the period established in point B(1) of this Chapter,...

    4. ANNEX IV

      CALCIUM CONTENT OF MECHANICALLY SEPARATED MEAT

      1. The calcium content of MSM as referred to in Regulation...

      2. not exceed 0,1 % (=100 mg/100 g or 1 000 ppm)...

    5. ANNEX V

      LISTS OF APPROVED FOOD ESTABLISHMENTS

      1. CHAPTER I ACCESS TO LISTS OF APPROVED FOOD ESTABLISHMENTS

      2. CHAPTER II FORMAT FOR NATIONAL WEBSITES

        1. A. Masterlist

          1. 1. Each Member State shall provide the Commission with a linking...

          2. 2. The masterlist referred to in point 1 shall consist of...

        2. B. Operational chart

          1. 1. The website containing the masterlist shall be developed by the...

          2. 2. The masterlist shall include links to:

      3. CHAPTER III LAYOUT AND CODES FOR LISTS OF APPROVED ESTABLISHMENTS

      4. CHAPTER IV TECHNICAL SPECIFICATIONS

    6. ANNEX VI

      MODEL HEALTH CERTIFICATES FOR IMPORTS FOR FROGS' LEGS, SNAILS, GELATINE AND COLLAGEN

      1. SECTION I FROGS’ LEGS AND SNAILS

      2. SECTION II GELATINE

      3. SECTION III COLLAGEN

      4. SECTION IV FISHERY PRODUCTS

      5. SECTION V LIVE BIVALVE MOLLUSCS

      6. SECTION VI HONEY AND OTHER APICULTURE PRODUCTS

      7. Appendix I to Annex VI

        1. PART A MODEL HEALTH CERTIFICATE FOR IMPORTS OF CHILLED, FROZEN OR PREPARED FROGS’ LEGS INTENDED FOR HUMAN CONSUMPTION

        2. PART B MODEL HEALTH CERTIFICATE FOR IMPORTS OF CHILLED, FROZEN, SHELLED, COOKED, PREPARED OR PRESERVED SNAILS INTENDED FOR HUMAN CONSUMPTION

      8. Appendix II to Annex VI

        1. PART A MODEL HEALTH CERTIFICATE FOR IMPORTS OF GELATINE INTENDED FOR HUMAN CONSUMPTION

        2. PART B MODEL HEALTH CERTIFICATE FOR IMPORTS OF RAW MATERIALS FOR THE PRODUCTION OF GELATINE INTENDED FOR HUMAN CONSUMPTION

      9. Appendix III to Annex VI

        1. PART A MODEL HEALTH CERTIFICATE FOR IMPORTS OF COLLAGEN INTENDED FOR HUMAN CONSUMPTION

        2. PART B MODEL HEALTH CERTIFICATE FOR IMPORTS OF RAW MATERIALS FOR THE PRODUCTION OF COLLAGEN INTENDED FOR HUMAN CONSUMPTION

      10. Appendix IV to Annex VI

        1. MODEL HEALTH CERTIFICATE FOR IMPORTS OF FISHERY PRODUCTS INTENDED FOR...

      11. Appendix V to Annex VI

        1. PART A MODEL HEALTH CERTIFICATE FOR IMPORTS OF LIVE BIVALVE MOLLUSCS ECHINODERMS, TUNICATES AND MARINE GASTROPODS INTENDED FOR HUMAN CONSUMPTION

        2. PART B ADDITIONAL MODEL HEALTH ATTESTATION FOR PROCESSED BIVALVE MOLLUSCS BELONGING TO THE SPECIES ACANTHOCARDIA TUBERCULATUM

      12. Appendix VI to Annex VI

        1. MODEL HEALTH CERTIFICATE FOR IMPORTS OF HONEY AND OTHER APICULTURE...

    7. ANNEX VIa

      TESTING METHODS FOR RAW MILK AND HEAT-TREATED MILK

      1. CHAPTER I DETERMINATION OF PLATE COUNT AND SOMATIC CELL COUNT

        1. 1. When checking against the criteria laid down in Annex III, Section...

        2. 2. The use of alternative analytical methods is acceptable:

      2. CHAPTER II DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY

        1. 1. When determining alkaline phosphatase activity, ISO standard 11816-1 must be...

        2. 2. The alkaline phosphatase activity is expressed as milliunits of enzyme...

        3. 3. An alkaline phosphatase test is considered to give a negative...

        4. 4. The use of alternative analytical methods is acceptable when the...

    8. ANNEX VIb

      REQUIREMENTS APPLICABLE TO THE OFFICIAL CONTROLS FOR THE INSPECTION OF MEAT

      1. 1. For the purpose of this Annex, the following definitions shall...

      2. 2. Post-mortem inspections in establishments carrying out discontinuous slaughter or game...

        1. (a) In accordance with point 2(b) of Chapter II of Section...

        2. (b) The risk analysis carried out by the competent authority as...

      3. 3. Requirements for a risk-based meat inspection without incisions.

        1. (a) In accordance with point 2 of Part B of Chapter...

        2. (b) By way of derogation from the specific requirements of Chapters...

        3. (c) In the case of any abnormality detected, the carcass and...

        4. (d) Young bovine, ovine and caprine animals and weaned pigs that...

      4. 4. Additional requirement for the post-mortem examination of solipeds.

        1. (a) Fresh meat from solipeds reared in countries not free of...

        2. (b) Fresh meat from solipeds in which glanders has been diagnosed...

      5. Appendix to Annex VIb

        1. For the purposes of this Annex, ‘ controlled housing conditions...

        2. all feed has been obtained from a facility which produces...

    9. ANNEX VII

      AMENDMENTS TO REGULATION (EC) No 853/2004

      1. Annexes II and III to Regulation (EC) No 853/2004 are amended as...

      2. Annex II, Section I(B) is amended as follows: in point 6,...

    10. ANNEX VIII

      AMENDMENTS TO REGULATION (EC) No 854/2004

      1. Annexes I, II and III to Regulation (EC) No 854/2004 are amended...

      2. Annex I, Section I, Chapter III(3) is amended as follows: in point...

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