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- Original (As adopted by EU)
Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance)
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This is the original version as it was originally adopted in the EU.
This legislation may since have been updated - see the latest available (revised) version
Annex III to Regulation (EC) No 853/2004 is amended as follows:
Section VIII is amended as follows:
The introductory Part is amended as follows:
Point 2 is replaced by the following:
In the first subparagraph of point 3, the following point (c) is added:
In the case of water supply, they supplement the requirements of Annex II, Chapter VII to that Regulation; clean seawater may be used for the handling and washing of fishery products, the production of ice used to chill fishery products and the rapid cooling of crustaceans and molluscs after their cooking.’
Chapter I Part II is amended as follows:
In point 2, the second sentence is deleted.
Point 5 is deleted.
Point 6 is replaced by the following:
Chapter III is amended as follows:
In Part A, point 2 is replaced by the following:
Part E is deleted.
Chapter IV is replaced by the following:
Food business operators must ensure compliance with the following requirements in establishments handling certain processed fishery products.
come from establishments, including vessels, registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation;
derive from fishery products which are fit for human consumption and which comply with the provisions set out in this Section;
be transported and stored in hygienic conditions;
be chilled as soon as possible and remain at the temperatures set out in Chapter VII.
By way of derogation from point 1(d), the food business operator may refrain from chilling the fishery products when whole fishery products are used directly in the preparation of fish oil for human consumption, and the raw material is processed within 36 hours after loading, provided that the freshness criteria are met and the total volatile basic nitrogen (TVB-N) value of the unprocessed fishery products do not exceed the limits set out in point 1 of Chapter I of Section II of Annex II to Commission Regulation (EC) No 2074/2005(1).
Chapter V is amended as follows:
The following sentence is added to the introductory paragraph:
‘The requirements of Parts B and D shall not apply to whole fishery products that are used directly for the preparation of fish oil intended for human consumption.’
In Part E, point 1 is replaced by the following:
Fresh, prepared, frozen and processed fishery products belonging to the family Gempylidae, in particular Ruvettus pretiosus and Lepidocybium flavobrunneum, may only be placed on the market in wrapped/packaged form and must be appropriately labelled to provide information to the consumer on preparation/cooking methods and on the risk related to the presence of substances with adverse gastrointestinal effects.
The scientific name of the fishery products must accompany the common name on the label.’
In Section IX, Chapter II, Part III, point 1 is replaced by the following:
raw cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 300 000 per ml; and
heat treated cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 100 000 per ml.’
Section X is amended as follows:
In Chapter I, point 2 is replaced by the following:
In Chapter II, Part II, point 1 is replaced by the following:
The shells of eggs used in the manufacture of egg products must be fully developed and contain no breaks. However, cracked eggs may be used for the manufacture of liquid egg or egg products if the establishment of production or a packing centre delivers them directly to an establishment approved for the manufacture of liquid egg or a processing establishment, where they must be broken as soon as possible.’
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