Commission Regulation (EC) No 1669/2006 (repealed)Show full title

ANNEX I

CONVERSION COEFFICIENTS

Qualities	Coefficients
U2	1,058
U3	1,044
U4	1,015
R2	1,015
R3	1,0
R4	0,971
O2	0,956
O3	0,942
O4	0,914

ANNEX II Productos admisibles para la intervención — Produkty k intervenci — Produkter, der er kvalificeret til intervention — Interventionsfähige Erzeugnisse — Sekkumiskõlblike toodete loetelu — Προϊόντα επιλέξιμα για την παρέμβαση — Products eligible for intervention — Produits éligibles à l'intervention — Prodotti ammissibili all'intervento — Produkti, kas ir piemēroti intervencei — Produktai, kuriems taikoma intervencija — Intervencióra alkalmas termékek — Producten die voor interventie in aanmerking komen — Produkty kwalifikujące się do skupu interwencyjnego — Produtos elegíveis para a intervenção — Produkty, ktoré môžu byť predmetom intervencie — Proizvodi, primerni za intervencijo — Interventiokelpoiset tuotteet — Produkter som kan bli föremål för intervention

BELGIQUE/BELGIË

Carcasses, demi-carcasses: Hele dieren, halve dieren:

• Catégorie A, classe U2/

• Categorie A, klasse U2

• Catégorie A, classe U3/

• Categorie A, klasse U3

• Catégorie A, classe R2/

• Categorie A, klasse R2

• Catégorie A, classe R3/

• Categorie A, klasse R3

ČESKÁ REPUBLIKA

Jatečně upravená těla, půlky jatečně upravených těl:

• Kategorie A, třída R2

• Kategorie A, třída R3

DANMARK

Hele og halve kroppe:

• Kategori A, klasse R2

• Kategori A, klasse R3

DEUTSCHLAND

Ganze oder halbe Tierkörper:

• Kategorie A, Klasse U2

• Kategorie A, Klasse U3

• Kategorie A, Klasse R2

• Kategorie A, Klasse R3

EESTI

Rümbad, poolrümbad:

• A-kategooria, klass R2

• A-kategooria, klass R3

ΕΛΛΑΔΑ

Ολόκληρα ή μισά σφάγια:

• Κατηγορία A, κλάση R2

• Κατηγορία A, κλάση R3

ESPAÑA

Canales o semicanales:

• Categoría A, clase U2

• Categoría A, clase U3

• Categoría A, clase R2

• Categoría A, clase R3

FRANCE

Carcasses, demi-carcasses:

• Catégorie A, classe U2

• Catégorie A, classe U3

• Catégorie A, classe R2/

• Catégorie A, classe R3/

• Catégorie C, classe U2

• Catégorie C, classe U3

• Catégorie C, classe U4

• Catégorie C, classe R3

• Catégorie C, classe R4

• Catégorie C, classe O3

IRELAND

Carcasses, half-carcasses:

• Category C, class U3

• Category C, class U4

• Category C, class R3

• Category C, class R4

• Category C, class O3

ITALIA

Carcasse e mezzene:

• categoria A, classe U2

• categoria A, classe U3

• categoria A, classe R2

• categoria A, classe R3

ΚΥΠΡΟΣ

Ολόκληρα ή μισά σφάγια:

• Κατηγορία A, κλάση R2

LATVIJA

Liemeņi, pusliemeņi:

• A kategorija, R2 klase

• A kategorija, R3 klase

LIETUVA

Skerdenos ir skerdenų pusės:

• A kategorija, R2 klasė

• A kategorija, R3 klasė

LUXEMBOURG

Carcasses, demi-carcasses:

• Catégorie A, classe R2

• Catégorie C, classe R3

• Catégorie C, classe O3

MAGYARORSZÁG

Hasított test vagy hasított féltest:

• A kategória, R2 osztály

• A kategória, R3 osztály

MALTA

Carcasses, half-carcasses:

• Category A, class R3

NEDERLAND

Hele dieren, halve dieren:

• Categorie A, klasse R2

• Categorie A, klasse R3

ÖSTERREICH

Ganze oder halbe Tierkörper:

• Kategorie A, Klasse U2

• Kategorie A, Klasse U3

• Kategorie A, Klasse R2

• Kategorie A, Klasse R3

POLSKA

Tusze, półtusze:

• Kategoria A, klasa R2

• Kategoria A, klasa R3

PORTUGAL

Carcaças ou meias-carcaças:

• Categoria A, classe U2

• Categoria A, classe U3

• Categoria A, classe R2

• Categoria A, classe R3

SLOVENIJA

Trupi, polovice trupov:

• Kategorija A, razred R2

• Kategorija A, razred R3

SLOVENSKO

Jatočné telá, jatočné polovičky:

• Kategória A, akostná trieda R2

• Kategória A, akostná trieda R3

SUOMI/FINLAND

Ruhot, puoliruhot / Slaktkroppar, halva slaktkroppar:

• Kategoria A, luokka R2 / Kategori A, klass R2

• Kategoria A, luokka R3 / Kategori A, klass R3

SVERIGE

Slaktkroppar, halva slaktkroppar:

• Kategori A, klass R2

• Kategori A, klass R3

UNITED KINGDOM

I. Great Britain

Carcasses, half-carcasses:

• Category C, class U3

• Category C, class U4

• Category C, class R3

• Category C, class R4

II. Northern Ireland

Carcasses, half-carcasses:

• Category C, class U3

• Category C, class U4

• Category C, class R3

• Category C, class R4

• Category C, class O3

ANNEX III PROVISIONS APPLICABLE TO CARCASES, HALF-CARCASES AND QUARTERS

1. Carcases and half-carcases, fresh or chilled (CN code 0201), of animals slaughtered not more than six days and not less than two days previously.

2. For the purposes of this Regulation, the following definitions apply:

(a)

carcase: the whole body of the slaughtered animal hung from the slaughterhouse hook by the shank tendon after bleeding, evisceration and skinning, presented:

• without the head and without the feet; the head must be separated from the carcase at the atloido-occipital joint and the feet must be severed at the carpometacarpal or tarsometatarsal joints,

• without the organs contained in the thoracic and abdominal cavities, and without the kidneys, the kidney fat and the pelvic fat,

• without the sexual organs and the attached muscles,

• without the thin skirt and the thick skirt,

• without the tail and the first coccygeal vertebra,

• without the spinal cord,

• without the codfat and the adjacent flank fat,

• without the fascial linea alba of the abdominal muscle,

• without fat on the inside of topside,

• without the jugular vein and the adjacent fat,

• the neck being cut in accordance with veterinary requirements, without removal of the neck muscle,

• the brisket fat must not be more than 1 cm thick;

(b)

half-carcase: the product obtained by separating the carcase as referred to in (a) symmetrically through the middle of the cervical, dorsal, lumbar and sacral vertebrae and through the middle of the sternum and the ischiopubic symphysis. During carcase processing, the dorsal and lumbar vertebrae must not be seriously dislocated; associated muscles and tendons must not show any serious damage from saws or knives;

(c)

forequarters:

• cut from the carcase after cooling off,

• five-rib straight cut;

(d)

hindquarters:

• cut from the carcase after cooling off,

• eight-rib straight cut.

3. Products as specified in points 1 and 2 must come from well-bled carcases, the animal having been properly flayed, the carcase surface in no way peeling, suffused or bruised; superficial fat must not be torn or removed to any significant degree. The pleura must be undamaged except in order to facilitate hanging of the forequarters. Carcases must not be soiled by any source of contamination, in particular by faecal matter or significant bloodstain.

4. Products as specified in point 2(c) and (d) must come from carcases or half-carcases satisfying the requirements in point 2(a) and (b).

5. Products as specified in points 1 and 2 must be chilled immediately after slaughter for at least 48 hours so that the internal temperature at the end of the chilling period does not exceed + 7 °C. This temperature must be maintained until they are taken over.

ANNEX IV COEFFICIENTS REFERRED TO IN ARTICLE 11(3)

Formula A

Coefficient n = (a/b)

Where:

a

=

the average of the average market prices recorded in the Member State or region thereof in question for the two or three weeks following that of the award decision,

b

=

the average market price recorded in the Member State or region thereof in question, as referred to in Article 11(1), applicable to the invitation to tender concerned.

Formula B

Coefficient n′ = (a′/b′)

Where:

a′

=

the average of the purchase prices paid by the tenderer for animals of the same quality and category as those taken into account for the calculation of the average market price during the two or three weeks following that of the award decision,

b′

=

the average of the purchase prices paid by the tenderer for animals taken into account for the calculation of the average market price during the two weeks used to determine the average market price applicable to the invitation to tender concerned.

ANNEX V SPECIFICATIONS FOR INTERVENTION BONING

1. HINDQUARTER CUTS

1.1. Description of cuts

1.1.1. Intervention shank (code INT 11)

Cutting and boning: remove by a cut passing through the stifle joint and separating from the topside and the silverside by following the natural seam, leaving the heel muscle attached to the shank. Remove shank bones (tibia and hock).

Trimming: trim sinew tips back to the meat.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.2. Intervention thick flank (code INT 12)

Cutting and boning: separate from the topside by a straight cut down to and along the line of the femur and from the silverside by continuing the cut down in the line of the natural seam; the cap must be left naturally attached.

Trimming: remove the patella, the joint capsule and tendon; the external fat cover must not exceed one centimetre at any point.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.3. Intervention topside (code INT 13)

Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitch bone.

Trimming: remove the pizzle butt, the adjacent gristle and the scrotal (superficial inguinal) gland; remove the cartilage and connective tissues associated with the pelvic bone; the external fat cover must not exceed one centimetre at any point.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.4. Intervention silverside (code INT 14)

Cutting and boning: separate from the topside and the shank by a cut following the line of the natural seam; remove the femur.

Trimming: remove the heavy cartilage adjacent to the bone joint, the popiteal lymph node, attached fat and tendon; the external fat cover must not exceed one centimetre at any point.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.5. Intervention fillet (code INT 15)

Cutting: remove entire length of fillet by freeing the head (butt end) from the hip bone (ilium) and by tracing along the fillet adjacent to the vertebrae, thereby freeing the fillet from the loin.

Trimming: remove gland and de-fat. Leave the silverskin and chain muscle intact and fully attached. Special care must be taken in cutting, trimming and packing this valuable cut.

Wrapping and packing: fillets must be packed carefully lengthwise, thin ends to thick ends alternatively, silverskin up, and must not be folded. These cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.6. Intervention rump (code INT 16)

Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitch bone, taking care not to cut through the thick flank.

Separate from the loin by a cut between the last lumbar and first sacral vertebrae, clearing the anterior edge of the pelvic bone. Remove bones and cartilage.

Trimming: remove the pocket of fat on the internal surface below the eye muscle. The external fat cover must not exceed one centimetre at any point. Special care must be taken in cutting, trimming and packing this valuable cut.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.7. Intervention striploin (code INT 17)

Cutting and boning: separate from the rump by a straight cut between the last lumbar and the first sacral vertebrae. Separate from the fore-rib (five bone) by a straight cut between the eleventh and tenth ribs. Remove the backbones cleanly. Remove the ribs and feather bones by sheeting out.

Trimming: remove any species of cartilage left after boning. The tendon must be removed. The external fat cover must not exceed one centimetre at any point. Special care must be taken in cutting, trimming and packing this valuable cut.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

1.1.8. Intervention flank (code INT 18)

Cutting and boning: remove the full flank from the eight-rib straight-cut hindquarter by a cut from the point where the flank has been laid back, following the natural seam down around the surface of the hind muscles to a point which is horizontal to the middle of the last lumbar vertebra. Continue the cut downwards in a straight line parallel to the fillet, through the thirteenth to the sixth rib inclusive along a line running parallel to the dorsal edge of the vertebral column, so that the entire downward cut is no more than five centimetres from the lateral tip of the eye muscle.

Remove all bones and cartilage by sheeting out. The whole flank must remain in one piece.

Trimming: remove the coarse connective tissue sheath covering the goose skirt, leaving the goose skirt intact. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 30 %.

Wrapping and packing: the full flank may be folded once only for packing. It must not be cut or rolled. When packed, the inner part of the flank and the goose skirt must be clearly visible. Before packing each box must be lined with polyethylene to allow complete wrapping of the cut/s.

1.1.9. Intervention fore-rib (five bone) (code INT 19)

Cutting and boning: this cut must be separated from the striploin by a straight cut between the eleventh and tenth ribs and must include the sixth to tenth ribs inclusive. Remove the intercostal muscles and pleura in a thin sheet with rib bones. Remove backbone and cartilage, including the tip of the scapula.

Trimming: remove the backstrap (ligamentum nuchae). The external fat cover must not exceed one centimetre at any point. The cap must be left attached.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

2. FOREQUARTER CUTS

2.1. Description of cuts

2.1.1. Intervention shin (code INT 21)

Cutting and boning: remove by a cut around the joint separating the shinbone (radius) and clod-bone (humerus). Remove the shinbone (radius).

Trimming: trim sinew tips back to the meat.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

Shins must not be packed with shanks.

2.1.2. Intervention shoulder (code INT 22)

Cutting and boning: separate the shoulder from the forequarter by cutting in a line following the natural seam around the edge of the shoulder and the cartilage at the tip of the scapula, continuing around the seam so that the shoulder is lifted from its natural pocket. Remove the scapula. The blade muscle under the scapula must be laid back but left attached so as to allow clean removal of the bone. Remove the clod-bone (humerus).

Trimming: remove cartilage, tendons and joint capsules; trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

2.1.3. Intervention brisket (code INT 23)

Cutting and boning: separate from the forequarter by cutting in a straight line perpendicular to the middle of the first rib. Remove intercostal muscles and pleura by ‘sheeting out’, with ribs, breastbone and cartilage. Deckle to be left attached to the brisket. Fat underlying the deckle and the sternum must be removed.

Trimming: trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 30 %.

Wrapping and packing: each cut must be individually wrapped in polyethylene and packed in a carton lined with polyethylene to allow complete wrapping of the cuts.

2.1.4. Intervention forequarter (code INT 24)

Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter.

Remove rib bones by sheeting out. Neck bones must be removed cleanly.

The chain muscle must be left attached to this cut.

Trimming: tendons, joint capsules and cartilage to be removed. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.

Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.

3. VACUUM-PACKING OF CERTAIN INDIVIDUAL CUTS

Member States may decide to allow vacuum-packing instead of individual wrapping as provided for under point 1 for cuts of codes INT 12, 13, 14, 15, 16, 17 and 19.

ANNEX VI Direcciones de los organismos de intervención — Adresy intervenčních agentur — Interventionsorganernes adresser — Anschriften der Interventionsstellen — Sekkumisametite aadressid — Διευθύνσεις του οργανισμού παρέμβασης — Addresses of the intervention agencies — Adresses des organismes d'intervention — Indirizzi degli organismi d'intervento — Intervences aģentūru adreses — Intervencinių agentūrų adresai — Az intervenciós hivatalok címei — Adressen van de interventiebureaus — Adresy agencji interwencyjnych — Endereços dos organismos de intervenção — Adresy intervenčných agentúr — Naslovi intervencijskih agencij — Interventieoelinten osoitteet — Interventionsorganens addresser

BELGIQUE/BELGIË

• Bureau d'intervention et de restitution belge

  Rue de Trèves 82

  B-1040 Bruxelles

• Belgisch Interventie- en Restitutiebureau

  Trierstraat 82

  B-1040 Brussel

  Tel. [phone]

  Fax [phone] 07

ČESKÁ REPUBLIKA

Státní zemědělský intervenční fond (SZIF)

Ve Smečkách 33

110 00 Praha 1

Česká republika

Tel.: [phone]

Fax: [phone]

DANMARK

Ministeriet for Fødevarer, Landbrug og Fiskeri

Direktoratet for FødevareErhverv

Nyropsgade 30

DK-1780 København V

Tlf. (45) 33 95 80 00

Fax [phone]

DEUTSCHLAND

Bundesanstalt für Landwirtschaft und Ernährung (BLE)

Deichmanns Aue 29

D-53179 Bonn

Tel. [phone] 50

Fax [phone] 76

EESTI

PRIA (Põllumajanduse Registrite ja Informatsiooni Amet)

Narva mnt 3

51009 Tartu

Tel: [phone]

Faks: ([phone]

ΕΛΛΑΔΑ

ΟΠΕΚΕΠΕ (Οργανισμός Πληρωμών και Ελέγχου Κοινοτικών Ενισχύσεων Προσανατολισμού και Εγγυήσεων)

Αχαρνών 241

GR-10446 Αθήνα

Τηλ. (30) 210-228 41 80

Φαξ (30) 210-228 14 79

ESPAÑA

FEGA (Fondo Español de Garantía Agraria)

Beneficencia, 8

E-28005 Madrid

Tel. [phone]

Fax [phone]

FRANCE

Office de l’élevage

80, avenue des Terroirs-de-France

F-75607 Paris Cedex 12

Tél. [phone]

Fax [phone]

IRELAND

Department of Agriculture and Food

Johnston Castle Estate

County Wexford

Tel. [phone]

Fax [phone]

ITALIA

AGEA — Agenzia per le erogazioni in agricoltura

Via Palestro, 81

I-00185 Roma

Tel. [phone]

Fax [phone]

ΚΥΠΡΟΣ

Κυπριακός Οργανισμός Αγροτικών Πληρωμών

Τ.Θ. 16102, CY-2086 Λευκωσία

Οδός Μιχαήλ Κουτσόφτα 20

CY-2000 Λευκωσία

Τηλ. (357) 2255 7777

Φαξ (357) 2255 7755

LATVIJA

Latvijas Republikas Zemkopības ministrija

Lauku atbalsta dienests

Republikas laukums 2

LV-1981 Rīga, Latvija

Tālr.: (371) 7027542

Fakss: (371) 7027120

LIETUVA

VĮ Lietuvos žemės ūkio ir maisto produktų rinkos reguliavimo agentūra

L. Stuokos-Gucevičiaus g. 9–12

LT-01122 Vilnius

Tel. [phone]

Faksas (370 5) 268 50 61

LUXEMBOURG

Service d'économie rurale, section ‘cheptel et viande’

113-115, rue de Hollerich

L-1741 Luxembourg

Tél. [phone]

HUNGARY

Mezőgazdasági és Vidékfejlesztési Hivatal

H-1095 Budapest, Soroksári út 22-24.

Postacím: H-1385 Budapest. 62., Pf.: 867

Telefon: [phone]

Fax: [phone]

MALTA

Ministry for Rural Affairs and the Environment

Barriera Wharf

Valetta CMR02

Malta

Tel. [phone]

Fax [phone]

NEDERLAND

Ministerie van Landbouw, Natuur en Voedselkwaliteit

Dienst Regelingen

Slachthuisstraat 71

Postbus 965

6040 AZ Roermond

Nederland

Tel. [phone]

Fax [phone]

ÖSTERREICH

AMA — Agramarkt Austria

Dresdner Straβe 70

A-1201 Wien

Tel. [phone]

Fax [phone]

POLAND

Agencja Rynku Rolnego

ul. Nowy Świat 6/12

00-400 Warszawa

Tel. [phone]

Faks (48-22) 661 77 56

PORTUGAL

INGA — Instituto Nacional de Intervenção e Garantia Agrícola

Rua Fernando Curado Ribeiro, n.^o 4-G

P-1649-034 Lisboa

Tel.: [phone]

Fax: [phone]

SLOVENIJA

ARSKTRP – Agencija Republike Slovenije za kmetijske trge in razvoj podeželja

Dunajska 160

SI-1000 Ljubljana

Tel. [phone]

Faks (386-1) 478 92 00

SLOVENSKO

Pôdohospodárska platobná agentúra

Dobrovičova 12

815 26 Bratislava

Slovenská republika

Tel.: [phone]

Fax: [phone]

SUOMI/FINLAND

Maa- ja metsätalousministeriö / Jord- och skogsbruksministeriet

Interventioyksikkö/Interventionsenheten

PL/PB 30

FI-00023 VALTIONEUVOSTO/STATSRÅDET

(Toimiston osoite: Malminkatu 16, FI-00100 Helsinki / Besöksadress: Malmgatan 16, FI-00100 Helsingfors)

Puhelin/Tel. [phone]

Faksi/Fax [phone]

SVERIGE

Jordbruksverket – Swedish Board of Agriculture

Intervention Division

S-551 82 Jönköping

Tfn (46-36) 15 50 00

Fax [phone]

UNITED KINGDOM

Rural Payments Agency

Lancaster House

Hampshire Court

Newcastle upon Tyne

NE4 7YH

Tel. [phone]

ANNEX VII PROVISIONS APPLICABLE TO CARTONS, PALLETS AND CAGES

I. Cartons

1. Cartons must be of a standard format and weight and strong enough to resist being pallet-stacked.

2. Cartons used may not show the name of the slaughterhouse or cutting plant from which the products come.

3. Cartons must be weighed individually after being filled; cartons filled with a weight fixed in advance are not authorised.

4. The net weight of cuts per carton may not exceed 30 kg.

5. Only cuts of the same designation identified by their full name or by the Community code and coming from the same category of animal may be placed in the same carton; cartons may not contain any pieces of fat or other trimming under any circumstances.

6. Cartons must bear the following seals:

• intervention agency labels on both ends,

• official veterinary inspection labels in the middle of front and back, but only on the front in the case of monobloc boxes.

Such labels must bear a serial number and be affixed in such a way that they are destroyed when the carton is opened.

7. The intervention agency labels must show the number of the contract, the type and number of cuts, the net weight and the date of packing; the labels must not be less than 20 × 20 cm. The veterinary inspection labels must show the approval number of the cutting plant.

8. The serial numbers on labels referred to in point 6 must be recorded in respect of each contract and it must be possible to compare the number of cartons used and of labels issued.

9. Cartons must be bound with four straps, two lengthwise and two widthwise placed approximately 10 cm from each corner.

10. Labels torn during inspection must be replaced by serially numbered labels, two per carton, issued by the intervention agency to the competent authorities.

II. Pallets and cages

1. Cartons relating to different invitations to tender and containing different cuts must be stored on separate pallets by invitation to tender or by month and by cut. Such pallets must be identified by labels showing the number of the invitation to tender, the type of cut, the net weight of the product, the tare weight and the number of cartons per cut.

2. The location of pallets and cages must be shown on a storage plan.

ANNEX VIII

Individual prices of rejected intervention cuts for the purposes of the first and second subparagraphs of Article 26(2)

(EUR/tonne)
Intervention fillet	22 000
Intervention striploin	14 000
Intervention topside Intervention rump	10 000
Intervention silverside Intervention thick flank Intervention forerib (with five ribs)	8 000
Intervention shoulder Intervention forequarter	6 000
Intervention brisket Intervention shank Intervention shin	5 000
Intervention flank	4 000

ANNEX IX

REPEALED REGULATION WITH ITS SUCCESSIVE AMENDMENTS

Commission Regulation (EC) No 562/2000 (OJ L 68, 16.3.2000, p. 22)
Commission Regulation (EC) No 2734/2000 (OJ L 316, 15.12.2000, p. 45)	Article 8 only
Commission Regulation (EC) No 283/2001 (OJ L 41, 10.2.2001, p. 22)	Article 2 only
Commission Regulation (EC) No 503/2001 (OJ L 73, 15.3.2001, p. 16)
Commission Regulation (EC) No 590/2001 (OJ L 86, 27.3.2001, p. 30)	Article 2 only
Commission Regulation (EC) No 1082/2001 (OJ L 149, 2.6.2001, p. 19)	Article 1 only
Commission Regulation (EC) No 1564/2001 (OJ L 208, 1.8.2001, p. 14)	Article 1 only
Commission Regulation (EC) No 1592/2001 (OJ L 210, 3.8.2001, p. 18)	Article 1 only
Commission Regulation (EC) No 1067/2005 (OJ L 174, 7.7.2005, p. 60)

ANNEXE X

CORRELATION TABLE

Regulation (EC) No 562/2000	This Regulation
Articles 1 to 5	Articles 1 to 5
Articles 6, 7 and 8	—
Article 9	Article 6
Article 10	Article 7
Article 11	Article 8
Article 12	Article 9
Article 13(1), first sentence	Article 10(1), first subparagraph
Article 13(1), second sentence	Article10(1), second subparagraph
Article 13(2) and (3)	Article 10(2) and (3)
Article 14	Article 11
Article 15	Article 12
Article 16	Article 13
Article 17(1), introductory phrase	Article 14(1)
Article 17(1) point (a)	—
Article 17(1) point (b), first part of the sentence	—
Article 17(1) point (b), second part of the sentence	Article 14(1)
Article 17(2), first, second and third subparagraphs	Article 14(2), first, second and third subparagraphs
Article 17(2), fourth subparagraph	—
Article 17(2), fifth subparagraph	Article 14(2), fourth subparagraph
Article 17(3), first, second and third subparagraphs	Article 14(3), first, second and third subparagraphs
Article 17(3), fourth subparagraph	—
Article 17(3), fifth subparagraph	Article 14(3), fourth subparagraph
Article 17(3), sixth subparagraph	Article 14(3), fifth subparagraph
Article 17(3), seventh subparagraph	Article 14(3), sixth subparagraph
Article 17(3), eighth subparagraph	Article 14(3), seventh subparagraph
Article 17(4), first and second subparagraphs	Article 14(4), first and second subparagraphs
Article 17(4), third subparagraphs	—
Article 17(4), fourth subparagraph	Article 14(4), third subparagraph
Article 17(5), (6) and (7)	Article 14(5), (6) and (7)
Article 18(1), (2) and (3)	Article 15(1), (2) and (3)
Article 18(4), first sentence of first subparagraph	—
Article 18(4), second sentence of first subparagraph	Article 15(4), first subparagraph
Article 18(4), second subparagraph	Article 15(4), second subparagraph
Article 19	Article 16
Article 20	Article 17
Article 21(1), first subparagraph	Article 18(1), first subparagraph
Article 21(1), first sentence of second subparagraph	Article 18(1), first and second sentences of second subparagraph
Article 21(1), third sentence of second subparagraph	—
Article 21(2) to (5)	Article 18(2) to (5)
Article 22	Article 19
Article 23	Article 20
Article 24	Article 21
Article 25	Article 22
Article 26	Article 23
Article 27	Article 24
Article 28	Article 25
Article 29(1) and (2)	Article 26(1) and (2)
Article 29(3), introductory phrase	Article 26(3), introductory phrase
Article 29(3), first indent	Article 26(3)(a)
Article 29(3), second indent	Article 26(3)(b)
Article 30	Article 27
Article 31(1) and (2)	Article 28(1) and (2)
Article 31(3)(a), (b) and (c)	Article 28(3)(a), (b) and (c)
Article 31(3)(d)	—
Article 31(4) and (5)	Article 28(4) and (5)
Articles 32 to 37	—
—	Article 29
Article 38	Article 30
Annexes I to VI	Annex I to VI
Annex VII, part I	Annex VII, part I
Annex VII, part II, point 1	Annex VII, part II, point 1
Annex VII, part II, point 2	—
Annex VII, part II, point 3	Annex VII, part II, point 2
Annex VIII	Annex VIII
Annex IX	—
—	Annex IX
—	Annex X