COMMISSION DIRECTIVE 92/2/EEC of 13 January 1992 laying down the sampling procedure and the Community method of analysis for the official control of the temperatures of quick-frozen foods intended for human consumption

KOMMISSIONENS DIREKTIV 92/2/EOEF af 13. januar 1992 om proeveudtagningsproceduren og EF-analysemetoden i forbindelse med den officielle kontrol af dybfrosne levnedsmidlers temperatur

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

KOMMISSIONEN FOR DE EUROPAEISKE FAELLESSKABER HAR -

Having regard to the Treaty establishing the European Economic Community,

under henvisning til Traktaten om Oprettelse af Det Europaeiske OEkonomiske Faellesskab,

Having regard to Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foods intended for human consumption (1), and in particular Article 11 thereof,

under henvisning til Raadets direktiv 89/108/EOEF af 21. december 1988 om indbyrdes tilnaermelse af medlemsstaternes lovgivning om dybfrosne levnedsmidler (1), saerlig artikel 11, og

Whereas the temperature of quick-frozen foods should be controlled;

ud fra foelgende betragtninger:

Whereas the Member States may use other methods scientifically valid provided that this does not hinder the free movement of quick-frozen foods and that the rules of competition are not altered;

Dybfrosne levnedsmidlers temperatur boer kontrolleres;

Whereas after checking air temperature records according to procedures laid down in Commission Directive 92/1/EEC of 13 January 1992 on the monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs intended for human consumption (2) and taking into account temperatures required in Article 5 of Directive 89/108/EEC, and where this leaves reasonable doubt, Member States may proceed to a destructive test;

medlemsstaterne kan benytte andre, videnskabeligt anerkendte metoder, forudsat dette ikke hindrer dybfrosne levnedsmidlers frie bevaegelighed, og konkurrencereglerne ikke aendres;

Whereas the inspection conforms to Council Directive 89/397/EEC of 14 June 1989, concerning the official control of foodstuffs (3) and principally to its Articles 4 and 14;

naar medlemsstaterne har kontrolleret den registrerede temperatur efter proceduren i Kommissionens direktiv 92/1/EOEF af 13. januar 1992 om temperaturkontrol i forbindelse med transport, opbevaring og oplagring af dybfrosne levnedsmidler (2) under hensyntagen til de i artikel 5 i direktiv 89/108/EOEF fastsatte temperaturer, kan de foretage en destruktiv proeve, hvis der stadig er rimelig tvivl;

Whereas the provisions provided for in this Directive are in line with the opinion of the Standing Committee on Foodstuffs,

kontrollen er i overensstemmelse med Raadets direktiv 89/397/EOEF af 14. juni 1989 om offentlig kontrol med levnedsmidler (3), saerlig artikel 4 og 14;

HAS ADOPTED THIS DIRECTIVE:

de i dette direktiv fastsatte foranstaltninger er i overensstemmelse med udtalelse fra Den Staaende Levnedsmiddelkomité -

Article 1

UDSTEDT FOELGENDE DIREKTIV:

1. Member States shall ensure that the sampling procedure and the method of analysis needed for the official inspection of the temperatures of quick-frozen foods is carried out in accordance with the provisions described in Annexes I and II of this Directive.

Artikel 1

2. However, the method of analysis described in Annex II of this Directive may be used only in the case where the inspection leaves reasonable doubts on the threshold of temperatures provided for in Directive 89/108/EEC on the approximation of the laws of the Member States relating to quick-frozen foods intended for human consumption.

1. Medlemsstaterne fastsaetter, at proeveudtagningsproceduren og analysemetoden i forbindelse med den officielle kontrol af dybfrosne levnedsmidlers temperatur skal udfoeres efter bestemmelserne i dette direktivs bilag I og II.

Article 2

2. Brug af analysemetoderne i dette direktivs bilag II kan imidlertid begraenses til tilfaelde, hvor inspektionen efterlader begrundet tvivl med hensyn til de temperaturgraenser, der er fastsat i direktiv 89/108/EOEF om indbyrdes tilnaermelse af medlemsstaternes lovgivning om dybfrosne levnedsmidler.

The introduction of requirements provided for in Article 1 (1) and Annexes I and II shall not preclude Member States from using other scientifically valid methods provided that this does not hinder the free movement of quick-frozen foods recognized as complying with the rules by virtue of the method described in Annex II of this Directive.

Artikel 2

However, in the event of differences in the results, those obtained by the use of Community methods shall take precedence.

Indfoerelsen af bestemmelserne i artikel 1, stk. 1, udelukker ikke, at medlemsstaterne kan benytte andre, videnskabeligt gyldige metoder, forudsat dette ikke hindrer den frie bevaegelighed for dybfrosne levnedsmidler, hvis overensstemmelse med reglerne er blevet paavist ved hjaelp af metoden i dette direktivs bilag II.

Article 3

Er der uoverensstemmelser, naar det gaelder fortolkningen af resultater, er det imidlertid de resultater, som er opnaaet ved hjaelp af Faellesskabets metoder, der har forrang.

1. Member States shall put into effect the laws, regulations and administrative provisions needed in order to comply with this Directive by, at the latest by 31 July 1993.

Artikel 3

They shall forthwith inform the Commission thereof.

1. Medlemsstaterne saetter senest den 31. juli 1993 de love og administrative bestemmelser i kraft, som er noedvendige for at efterkomme dets bestemmelser.

2. When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such a reference shall be laid down by the Member States.

De underretter straks Kommissionen herom.

Article 4

2. Naar medlemsstaterne vedtager disse love og bestemmelser, henvises der deri til dette direktiv, eller de ledsages ved offentliggoerelsen af en saadan henvisning. De naermere regler for denne henvisning fastsaettes af medlemsstaterne.

This Directive is addressed to the Member States. Done at Brussels, 13 January 1992. For the Commission

Artikel 4

Martin BANGEMANN

Dette direktiv er rettet til medlemsstaterne. Udfaerdiget i Bruxelles, den 13. januar 1992. Paa Kommissionens vegne

Vice-President

Martin BANGEMANN

(1) OJ No L 40, 11. 2. 1989, p. 34. (2) See page 28 of this Official Journal. (3) OJ No L 186, 30. 6. 1989, p. 23.

Naestformand

(1) EFT nr. L 40 af 11. 2. 1989, s. 34. (2) Se side 28 i denne Tidende. (3) EFT nr. L 186 af 30. 6. 1989, s. 23.

ANNEX I

PROCEDURE FOR THE SAMPLING OF QUICK-FROZEN FOODS INTENDED FOR HUMAN CONSUMPTION

BILAG I

1. Selection of packages for inspection

PROCEDURE FOR PROEVEUDTAGNING AF DYBFROSNE LEVNEDSMIDLER

The type and quantity of packages selected shall be such that their temperature is representative of the warmest points of the consignment inspected.

1. Udvaelgelse af pakker til inspektion

1.1. Cold-storage

De udvalgte pakker skal vaere af en saadan type og en saadan maengde, at deres temperatur er repraesentativ for det inspicerede partis varmeste punkter.

Samples should be selected from several critical points in the cold store, for example: near the doors (upper and lower levels), near the centre of the cold store (upper and lower levels), and near to the air return of the cooling unit. The duration of storage of any products should be taken into account (for the stabilization of the temperature).

1.1. Fryselagre

1.2. Transport

Proever til kontrol udtages paa flere kritiske punkter i fryselageret: i naerheden af doerene (oevre og nedre niveau), i midten af lageret (oevre og nedre niveau), naer returluften til koeleenheden. Produkternes oplagringstid boer tages i betragtning (af hensyn til temperaturstabiliseringen).

(a) Where it is necessary to select samples during transport:

1.2. Transport

Select from the top and the bottom of the consignment adjacent to the opening edge of each door or pair of doors.

a) Er det noedvendigt at udtage proever under transport:

(b) Sampling during unloading:

udtages de fra forsendelsens top og bund i naerheden af hver doers eller dobbeltdoers aabningskant.

Choose four samples from amongst the following critical points:

b) Proeveudtagning ved udlaesning:

- top and bottom of the consignment adjacent to the opening edge of doors,

der vaelges fire proever, blandt de kritiske punkter naevnt nedenfor:

- top rear corners of the consignment (at a point as far away from the refrigeration unit as possible),

- forsendelsens top og bund i naerheden af hver doers eller dobbeltdoers aabningskant

- centre of the consignment,

- forsendelsens bagerste hjoerner for oven (i et punkt saa langt vaek fra koeleenheden som muligt)

- centre of the front surface of the consignment (as close as possible to the refrigeration unit),

- forsendelsens midte

- top and bottom corners of the front surface of the consignment (as close as possible to the return air to the refrigeration unit).

- midten af forsendelsens overflade (saa taet ved koeleenheden som muligt)

1.3. Retail display cabinets

- oeverste og nederste hjoerne af forsendelsens forreste overflade (saa taet ved koeleenhedens luftreturneringssystem som muligt).

A sample must be selected for testing from each of three locations representative of the warmest points within the retail display cabinet used.

1.3. Frysediske

ANNEX II

Der udtages en pakke til proevning fra hvert af frysediskens tre varmeste punkter.

METHOD OF MEASURING THE TEMPERATURE OF QUICK-FROZEN FOODSTUFFS INTENDED FOR HUMAN CONSUMPTION

BILAG II

1. Scope

METODER TIL MAALING AF TEMPERATUREN I DYBFROSNE LEVNEDSMIDLER BEREGNET TIL MENNESKEFOEDE

Under Article 1 (2) (1) of Directive 89/108/EEC the temperature throughout the product, following thermal stabilization, must be maintained at all times at a temperature of 18° C or colder with possible brief upward fluctuations as specified in Article 5 of the Directive.

1. Anvendelsesomraade

2. Principle

Ifoelge artikel 1, stk. 2, foerste led, i direktiv 89/108/EOEF skal temperaturen overalt i produktet efter termisk stabilisering uafbrudt holdes paa - 18 °C celler derunder, eventuelt med kortvarige temperaturstigninger, som angivet i direktivets artikel 5.

Measurement of the temperature of quick-frozen foodstuffs consists of accurately recording the temperature of a sample selected in accordance with Annex 1 by means of appropriate equipment.

2. Grundregel

3. Definition of temperature

Maaling af dybfrosne levnedsmidlers temperatur bestaar i noejagtig registrering af temperaturen i en stikproeve, der med passende udstyr udtages efter forskrifterne i bilag I.

'Temperature' means the temperature measured at the specified location by the temperature sensitive part of the measuring instrument or device.

3. Definition af temperatur

4. Apparatus

»Temperatur« betyder den paa det paagaeldende sted registererede temperatur paa maaleinstrumentets temperaturfoelsomme del.

4.1. Thermometric measuring device.

4. Apparatur

4.2. Product-penetration instruments.

4.1. Et termometrisk maaleinstrument

A pointed metallic instrument shall be used such as an ice punch, a hand drill or an auger that is easy to clean.

4.2. Produktgennemtraengningsinstrumenter

5. General specification for the temperature measuring instruments

Der benyttes et spidst metalinstrument, f.eks. en issyl eller et haandbor, som er nemt at rengoere og desinficere, et mekanisk bor eller en spiral.

The measuring instruments shall meet the following specifications:

5. Almindelig specifikation for temperaturmaaleinstrumenterne

(a) the response time should achieve 90 % of the difference between the initial and final reading within three minutes;

Maaleinstrumenterne skal vaere i overensstemmelse med foelgende specifikationer:

(b) the instrument must have an accuracy of ± 0,5° C within the measurement range 20° C to + 30° C;

a) reaktionstiden skal paa tre minutter naa 90 % af forskellen mellem den foerste og sidste laesning

(c) the measuring accuracy must not be changed by more than 0,3° C during operation in the ambient temperature range 20° C to + 30° C;

b) instrumentet skal have en noejagtighed paa ± 0,5 °C inden for omraadet fra - 20 °C til + 30 °C

(d) the display resolution of the instruments should be 0,1° C;

c) maalenoejagtigheden maa ikke aendres med mere end 0,3 °C ved en omgivende temperatur inden for omraadet mellem - 20 °C og + 30 °C

(e) the accuracy of the instrument should be checked at regular intervals;

d) instrumentet skal kunne registrere og vise temperaturforskelle paa indtil 0,1 °C

(f) the instrument should have a current certificate of calibration;

e) instrumentets noejagtighed skal kontrolleres med regelmaessige mellemrum

(g) the temperature probe should be capable of being easily cleaned;

f) instrumentet skal vaere forsynet med en gyldig kalibreringsattest

(h) the temperature-sensitive part of the measuring device must be so designed as to ensure good thermal contact with the product;

g) temperatursonden skal nemt kunne renses

(i) the electrical equipment must be protected against undesirable effects due to the condensation of moisture.

h) maaleinstrumentets temperaturfoelsomme del skal vaere udfoert, saa det sikrer god termisk kontakt med produktet

6. Procedure for measurement

i) elektrisk udstyr skal vaere beskyttet mod uoenskede virkninger, som skyldes kondensering af fugtighed.

6.1. Pre-cooling of instruments

6. Maaleprocedure

The temperature measuring probe and the product penetration instrument should be pre-cooled before measuring the temperature of the product.

6.1. Forkoeling af instrumenter

The pre-cooling method used should ensure that both instruments equilibrate as close to the product temperature as possible.

Temperaturmaalesonden og produktgennemtraengningsinstrumentet skal forkoeles, foer produktets temperatur maales.

6.2. Preparation af samples for temperature measurement

Forkoelingsmetoden skal sikre, at begge instrumenters temperatur svarer saa noeje til produktets som muligt.

Temperature measuring probes are not generally designed to penetrate a quick-frozen product. Therefore it is necessary to make a hole in the product in which to insert the probe by using the pre-cooled product penetration instrument. The diameter of the holde should provide a close fit to that of the probe, and its depth will depend on the type of product (as described in 6.3).

6.2. Forberedelse af proever til temperaturmaaling

6.3. Measurement of product temperature

Temperaturmaalingssonder kan som regel ikke traenge ind i dybfrosne produkter. Der maa derfor ved hjaelp af det forkoelede produktgennemtraengningsinstrument bores et hul i produktet, hvori sonden kan anbringes. Hullets diameter skal svare saa noeje som muligt til sondens, og dets dybde afhaenger af produkttypen (som beskrevet i 6.3).

The sample preparation and its temperature measurement should be undertaken whilst the sample remains in the selected refrigerated environment. Measurement is as follows:

6.3. Maaling af produktets temperatur

(a) Where the product dimensions allow, insert the pre-cooled probe to a depth of 2,5 mm from the surface of the product;

Mens proeven forberedes og temperaturen maales, skal proeven befinde sig i det udvalgte afkoelede miljoe.

(b) Where (a) is not possible the probe should be inserted to a minimum depth from the surface of 3 to 4 times the diameter of the probe.

Maalingen udfoeres saaledes:

(c) Certain foods, because of their size or composition (e.g. green peas) cannot be drilled to determine their internal temperature. In these cases, the internal temperature of the food package should be determined by insertion of a suitable pre-cooled sharp-stemmed probe to the centre of the pack to measure the temperature in contact with the food.

a) hvis produktets dimensioner tillader det, indfoeres den forkoelede sonde i produktet til en dybde af 2,5 cm fra dets overflade

(d) Read the temperature indicated when it has reached a steady value.

b) er a) ikke mulig, indfoeres sonden til en dybde fra overfladen, som er mindst tre til fire gange sondens diameter

c) paa grund af visse levnedsmidler stoerrelse efter sammensaetning (det gaelder f.eks. groenaerter) kan der ikke bores hul i dem for at maale deres indre temperatur. I saa fald maales pakkens indre temperatur ved hjaelp af en skarp, forkoelet spidssonde, som foeres ind til pakkens midte, for der at maale temperaturen i kontakt med levnedsmidlet

d) temperaturen aflaeses, naar den er blevet stabil.