Commission Regulation (EU) 2020/1255Show full title

Article 1 U.K. Amendments to Regulation (EC) No 1881/2006

Regulation (EC) No 1881/2006 is amended as follows:

(1)

in Article 7, paragraphs 6 and 7 are replaced by the following:

‘6. By way of derogation from Article 1, the following Member States may authorise the placing on their market of the following traditionally smoked meat and smoked meat products, smoked in their territory and intended for consumption in their territory with levels of PAHs higher than those set out in point 6.1.4 of the Annex, provided that those products comply with the maximum levels applicable before 1 September 2014, i.e. 5,0 μg/kg for benzo(a)pyrene and 30,0 μg/kg for the sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene:

• Ireland, Croatia, Cyprus, Spain, Poland and Portugal: traditionally smoked meat and meat products,

• Latvia: traditionally smoked pork, hot smoked chicken meat, hot smoked sausages and hot smoked game meat;,

• Slovak Republic: salted traditionally smoked meat, traditionally smoked bacon, traditionally smoked sausage (klobása), where ‘traditionally smoked’ means developing smoke by burning woods (wood logs, wood sawdust, wood chips) in a smokehouse,

• Finland: traditionally hot smoked meat and meat products,

• Sweden: meat and meat products smoked over glowing wood or other plant materials.

Those Member States and concerned food business operators shall continue to monitor the presence of PAHs in traditionally smoked meat and smoked meat products referred to in the first subparagraph of this paragraph and shall ensure that good smoking practices are implemented where possible, without losing typical organoleptic characteristics of those products.

7. By way of derogation from Article 1, the following Member States may authorise the placing on their market of the following traditionally smoked fish and smoked fishery products, smoked in their territory and intended for consumption in their territory with levels of PAHs higher than those set out in point 6.1.5 of the Annex, provided that those smoked products comply with the maximum levels applicable before 1 September 2014, i.e. 5,0 μg/kg for benzo(a)pyrene and 30,0 μg/kg for the sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene:

• Latvia: traditionally hot smoked fish,

• Finland: traditionally hot smoked small fish and fishery products made from small fish,

• Sweden: fish and fishery products smoked over glowing wood or other plant materials.

Those Member States and concerned food business operators shall continue to monitor the presence of PAHs in traditionally smoked fish and smoked fishery products referred to in the first subparagraph of this paragraph and shall ensure that good smoking practices are implemented where possible, without losing typical organoleptic characteristics of those products.’;

(2)

the Annex is amended in accordance with the Annex to this Regulation.