Commission Regulation (EU) No 1327/2014 of 12 December 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products Text with EEA relevance
Commission Regulation (EU) No 1327/2014of 12 December 2014amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products(Text with EEA relevance)THE EUROPEAN COMMISSION,Having regard to the Treaty on the Functioning of the European Union,Having regard to Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in foodOJ L 37, 13.2.1993, p. 1., and in particular Article 2(3) thereof,Whereas:(1)Commission Regulation (EC) No 1881/2006Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs (OJ L 364, 20.12.2006, p. 5). sets maximum levels for polycyclic aromatic hydrocarbons (PAHs) in food, including smoked meat and meat products and smoked fish and fishery products.(2)According to that Regulation, maximum levels for PAHs must be safe and as low as reasonably achievable (ALARA) based upon good manufacturing and agricultural/fishery practices. In 2011, data for smoked fish and smoked meat have shown that lower maximum levels were achievable. Nevertheless, adaptations of smoking technology were necessary in some cases. Therefore, for smoked meat and meat products and smoked fish and fishery products a transition period of three years was granted before the lower maximum levels become applicable as from 1 September 2014.(3)However recent evidence is demonstrating that, despite the application of good smoking practices to the extent possible, the lower levels for PAHs are not achievable in several Member States in certain cases of traditionally smoked meat and meat products and traditionally smoked fish and fishery products, as in those cases the smoking practices cannot be changed without changing significantly the organoleptic characteristics of the food. Consequently such traditionally smoked products would disappear from the market resulting in the closure of many small and medium size enterprises (SMEs).(4)Therefore it is appropriate to provide a derogation from the application of the lower maximum levels for PAHs as of 1 September 2014 for certain Member States for 3 years for local production and consumption of traditionally smoked meat and meat products and/or fish and fishery products. The current applicable maximum levels should continue to apply to those smoked products. This derogation should cover generally all meat and meat products and/or fish and fishery products without giving specific names of foodstuffs.(5)The Member States concerned should continue to monitor the presence of PAHs in those products and to establish programmes to implement good smoking practices where possible.(6)Within three years from the application of this Regulation, the situation should be re-assessed on the basis of all available information, which could result in a more limited and detailed list of smoked meat and meat products, fish and fishery products for which then a derogation for local production and consumption could be granted without a time limit.(7)The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed,HAS ADOPTED THIS REGULATION: