TITLE ICOMMON RULES AND CONDITIONS RELATED TO PUBLIC INTERVENTIONCHAPTER IScope, definition and approval of intervention storage placesCHAPTER IIAccess to public interventionTITLE IIPROCEDURE OF BUYING-INCHAPTER IGeneral rulesSection I
Common conditions for buying-in
Section II
Specific conditions for buying-in at fixed price
Section III
Specific conditions for buying-in via a tendering procedure
CHAPTER IIPrimary requirements and release or forfeiture of the securityCHAPTER IIICommon rules for deliveriesSection I
Deliveries
Section II
Transport costs
CHAPTER IVTakeover, initial controls and samplingCHAPTER VIntervention price, buying-in price and paymentsTITLE IIIPROCEDURE OF SALE OF PRODUCTS FROM INTERVENTIONCHAPTER ITendering procedureCHAPTER IIRemoval from the storage placeCHAPTER IIIPrimary requirements and release or forfeiture of the securityTITLE IVPROVISIONS CONCERNING NOTIFICATIONSTITLE VAMENDMENTS, REPEALS AND FINAL PROVISIONSPART IEligibility criteria for cerealsPART IIMinimum quality requirements referred to in Part IPART III1.DEFINITION OF MATTER OTHER THAN BASIC CEREALS OF UNIMPAIRED QUALITY...1.1.Broken grains 1.2.Grain impurities (a)Shrivelled grains (b)Other cereals (c)Grains damaged by pests (d)Grains in which the germ is discoloured (e)Grains overheated during drying (f)Mottled grains 1.3.Sprouted grains 1.4.Miscellaneous impurities (a)Extraneous seeds (b)Damaged grains (c)Extraneous matter (d)Husks (cob fragments in the case of maize). (e)Ergots (f)Decayed grains (g)Impurities of animal origin. 1.5.Live pests 1.6.Mitadiné grains 2.SPECIFIC FACTORS TO TAKE INTO CONSIDERATION FOR EACH TYPE OF...2.1.Durum wheat 2.2.Common wheat 2.3.Barley 2.4.Maize 2.5.Sorghum PART IVMethods used for determining the quality of cereals offered for, or placed in, interventionPART VReference method for determining matter other than basic cereals of...1.Shake an average sample of 500 g in the case...2.Groups of matter other than basic cereals of unimpaired quality,...3.The apparatus to be used for the operations referred to...PART VIStandard method of testing for moisture content1.Principle 2.Scope 3.Apparatus 4.Procedure Drying 5.Method of calculation and formulae 6.Repetition PART VIIMethod for determining the non-stickiness and machinability of the dough obtained from common wheat1.Title 2.Scope 3.Principle 4.Ingredients 4.1.Yeast 4.2.. . . . . . . . . ....4.3.Sugar-salt-ascorbic acid solution 4.4.Sugar solution 4.5.Enzyme active malt flour 5.Equipment and apparatus 5.1.Baking room 5.2.Refrigerator 5.3.Balance 5.4.Balance 5.5.Analytical balance 5.6.Mixer 5.7.Proving cabinet 5.8.Open plastic boxes 5.9.Square plastic sheets 5.10.Moulder 6.Sampling 7.Procedure 7.1.Determination of water uptake 7.2.Determination of malt flour addition 7.3.Reactivation of active dry yeast 7.4.Temperature adjustment of the flour and the dough liquid 7.5.Dough composition 7.6.Mixing 7.7.Dividing and rounding 7.8.Moulding 8.Test report 9.General remarks 9.1.The formula for the calculation of the quantity of dough...9.2.The method is not directly applicable to wheat. The procedure...PART VIIIDetermination of the rate of loss of vitreous aspect1.Principle 2.Equipment and apparatus 3.Procedure 4.Expression of results 5.Result PART IXPrice increases and reductionsPART XPractical method for determining the reduction to be applied to the price of sorghum by intervention agencies1.Basic data 2.Calculation of the reduction PART XICalculation of prices increases and reductionsPART XIIMethodology of sampling and analyses for cereals1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....PART IEligibility criteria for paddy ricePART IIPrices increases and reductions1.The price increases and reductions provided for in Article 38...2.. . . . . . . . . ....PART IIICriteria for milling yield1.Basic milling yield 2.Price increases and reductions relating to milling yield PART IVMaximum percentagesPART VPrice reductions for defective grainsPART VIMethodology of sampling and analyses for paddy rice1.With a view to verifying the quality requirements as laid...2.Representative samples shall be taken of each part-delivery (by lorry,...3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....PART IEligibility criteria for beef1.The products listed in Part V of this Annex and...2.Carcases and half-carcases may be bought in only where they:...3.Carcases and half-carcases may be bought in only where they...PART IIConversion coefficientsPART IIIConditions and controls for taking over1.Products shall be delivered in consignments of a quantity between...2.Where no preliminary inspection is conducted immediately before loading at...3.A preliminary inspection may be conducted immediately before loading at...4.Preliminary inspection and acceptance of the products offered for intervention...5.The requirements regarding identification, delivery and controls for the takeover...6.. . . . . . . . . ....PART IVBoningI.General conditions governing boning 1.Boning may only be carried out in cutting plants registered...2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....5.All boning activities shall take place between 7 a.m. and...II.Contracts and specifications 1.. . . . . . . . . ....2.The specifications of the intervention agencies shall lay down the...III.Monitoring of boning 1.The intervention agencies shall ensure that continuous physical monitoring is...2.Forequarters and hindquarters must be boned separately. In respect of...IV.Special conditions governing boning 1.During boning, trimming and packing prior to freezing, the internal...2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....V.Packing of cuts 1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....VI.Storage of cuts VII.Costs of boning VIII.Time limits IX.Rejection of products 1.. . . . . . . . . ....2.When, on the basis of point 1, less than 20...3.By way of derogation from points 1 and 2, where...PART V
Classification of products
BELGIQUE/BELGIË Carcasses, demi-carcasses: Hele dieren, halve dieren: БЪЛГАРИЯ Tрупове, половинки трупове: ČESKÁ REPUBLIKA Jatečně upravená těla, půlky jatečně upravených těl: DANMARK Hele og halve kroppe: DEUTSCHLAND Ganze oder halbe Tierkörper: EESTI Rümbad, poolrümbad: EIRE/IRELAND Carcases, half-carcases: ΕΛΛΑΔΑ Ολόκληρα ή μισά σφάγια: ESPAÑA Canales o semicanales: FRANCE Carcasses, demi-carcasses: HRVATSKA Trupovi, polovice ITALIA Carcasse e mezzene: ΚΥΠΡΟΣ Ολόκληρα ή μισά σφάγια: LATVIJA Liemeņi, pusliemeņi: LIETUVA Skerdenos ir skerdenų pusės: LUXEMBOURG Carcasses, demi-carcasses: MAGYARORSZÁG Hasított test vagy hasított féltest: MALTA Karkassi u nofs karkassi: NEDERLAND Hele dieren, halve dieren: ÖSTERREICH Ganze oder halbe Tierkörper: POLSKA Tusze, półtusze: PORTUGAL Carcaças ou meias-carcaças ROMÂNIA Carcase, jumătăți de carcase SLOVENIJA Trupi, polovice trupov: SLOVENSKO Jatočné telá, jatočné polovičky: SUOMI/FINLAND Ruhot, puoliruhot/Slaktkroppar, halva slaktkroppar: SVERIGE Slaktkroppar, halva slaktkroppar: UNITED KINGDOM I.Great Britain Carcases, half-carcases: II.Northern Ireland Carcases, half-carcases: PART VIProvisions applicable to carcases, half-carcases and quarters1.. . . . . . . . . ....2.For the purposes of this Regulation, the following definitions apply:...3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....PART VIICoefficients referred to in Article 21(3)Formula A Formula B PART VIIISpecifications for intervention boning1.HINDQUARTER CUTS 1.1.Description of cuts 1.1.1.Intervention shank (code INT 11) 1.1.2.Intervention thick flank (code INT 12) 1.1.3.Intervention topside (code INT 13) 1.1.4.Intervention silverside (code INT 14) 1.1.5.Intervention fillet (code INT 15) 1.1.6.Intervention rump (code INT 16) 1.1.7.Intervention striploin (code INT 17) 1.1.8.Intervention flank (code INT 18) 1.1.9.Intervention fore-rib (five bone) (code INT 19) 2.FOREQUARTER CUTS 2.1.Description of cuts 2.1.1.Intervention shin (code INT 21) 2.1.2.Intervention shoulder (code INT 22) 2.1.3.Intervention brisket (code INT 23) 2.1.4.Intervention forequarter (code INT 24) 3.VACUUM-PACKING OF CERTAIN INDIVIDUAL CUTS PART IXProvisions applicable to cartons, pallets and cagesI.Cartons 1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....6.Cartons must be sealed: 7.. . . . . . . . . ....8.. . . . . . . . . ....9.. . . . . . . . . ....10.. . . . . . . . . ....II.Pallets and cages 1.. . . . . . . . . ....2.. . . . . . . . . ....PART XIndividual prices of rejected intervention cuts for the purposes of the first and second subparagraphs of Part IV, Section IX(2) of this AnnexPART XIChecks on products1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.During storage, the competent authorities shall conduct regular checks on...5.. . . . . . . . . ....PART IEligibility criteria for butter1.. . . . . . . . . ....2.. . . . . . . . . ....3.. . . . . . . . . ....4.Levels of radioactivity in butter may not exceed the maximum...5.. . . . . . . . . ....6.Where butter is offered to intervention in a Member State...7.. . . . . . . . . ....PART IITaking over and initial controls for butter1.. . . . . . . . . ....2.. . . . . . . . . ....PART IIICriteria for the approval of undertakings referred to in Article 10(1)(e) and (f) of Regulation (EC) No 1234/2007 (common part for butter and skimmed milk powder)1.Undertakings as referred to in Article 10(1)(e) and (f) of...2.To ensure compliance with this Regulation, the competent body shall...3.Approval shall be withdrawn if the preconditions laid down in...4.A report shall be drawn up on the inspections carried...PART IVCompositional requirements, quality characteristics and analytical methodsPART VSampling for chemical and microbiological analysis and sensory evaluation1.Chemical and microbiological analysis 2.Sensory evaluation 3.Guidelines to be followed where samples show defects PART IEligibility criteria for skimmed milk powder1.. . . . . . . . . ....2.. . . . . . . . . ....3.The intervention agencies shall check the quality of skimmed-milk powder...4.. . . . . . . . . ....5.. . . . . . . . . ....6.Where skimmed-milk powder is offered for intervention in a Member...PART IITaking over and initial controls for skimmed milk powderPART IIICriteria for the approval of undertakings referred to in Article 10(1)(e) and (f) of Regulation (EC) No 1234/2007PART IVCompositional requirements, quality characteristics and analytical methodsPART VConditions of packaging1.. . . . . . . . . ....2.The bags shall have at least three layers, which together...3.. . . . . . . . . ....4.. . . . . . . . . ....PART VISampling and analysis of skimmed-milk powder offered for intervention1.. . . . . . . . . ....2.Number of packages to be selected for sampling checks: 3.. . . . . . . . . ....4.. . . . . . . . . ....5.. . . . . . . . . ....6.Where samples show defects: ATTACHMENTS
List of Annexes
Commission Regulation (EU) No 1272/2009
of 11 December 2009
laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (repealed)
F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Annotations:
Amendments (Textual)
Repealed by Commission Delegated Regulation (EU) 2016/1238 of 18 May 2016 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (Text with EEA relevance).