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Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (repealed)
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Version Superseded: 01/01/2018
Point in time view as at 01/07/2013.
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on the production site, or
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, according to national law, the definition of the terms ‘local public market’, ‘door-to-door selling’ and ‘region of production’.
Class A or ‘fresh’,
Class B.
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.
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.
Gallus domesticus ,
ducks,
geese,
turkeys,
guinea fowls.
These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39 as referred to in Part XXI of Annex I.]
Textual Amendments
to poultrymeat for export from the Community;
to delayed eviscerated poultry as referred to in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin(1).
Without prejudice to further definitions to be laid down by the Commission for the purpose of the application of this Part:
‘poultrymeat’ means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment;
[F1‘ 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;
‘ 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;]
‘quick-frozen poultrymeat’ means poultrymeat which is to be kept at a temperature no higher than - 18 oC at any time within the tolerances as provided for in 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(2) [F1;]
[F2‘ 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;
‘ 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;
‘ 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.]
Textual Amendments
[ F3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .]
Textual Amendments
This classification shall take account, in particular, of flesh development, the presence of fat and the amount of damage and contusions.
fresh,
frozen, or
quick-frozen.
OJ L 139, 30.4.2004, p. 55. Corrected version in OJ L 226, 25.6.2004, p. 22. Regulation as last amended by Regulation (EC) No 1791/2006 (OJ L 363, 20.12.2006, p. 1).
OJ L 40, 11.2.1989, p. 51. Directive as last amended by Directive 2006/107/EC (OJ L 363, 20.12.2006, p. 411).
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