commiss recommend decemb coordin programm offici control foodstuff notifi document number text eea relev ec commiss european commun regard treati establish european commun regard council direct eec june offici control foodstuff articl thereof consult stand committe food chain anim health view sound oper intern market arrang coordin food inspect programm commun level design improv harmonis implement offici control member state programm place emphasi complianc commun legisl foodstuff design protect public health consum interest ensur fair trade practic articl council direct eec octob subject addit measur offici control foodstuff amend regul ec european parliament council requir laboratori refer articl direct eec compli criteria set european standard en seri replac en iso result simultan implement nation programm coordin programm provid inform experi base futur control activ legisl recommend member state carri inspect control includ take sampl analys sampl laboratori aim assess bacteriolog safeti chees made raw thermis milk assess bacteriolog safeti fresh refriger poultrymeat thermophil campylobact assess bacteriolog toxicolog safeti spice sampl inspect rate set recommend member state ensur rate suffici provid overview subject consider member state member state provid inform request format record sheet set annex enhanc compar result inform commiss latest accompani explanatori report includ comment result enforc measur foodstuff analys programm submit laboratori compli articl direct eec laboratori exist member state analysi includ recommend member state nomin laboratori provid capac carri analys bacteriolog safeti chees made raw thermis milk scope programm contamin chees made raw thermis milk respons outbreak food poison human type bacteria salmonella listeria monocytogen verotoxigen escherichia coli staphylococc enterotoxin long tradit product consumpt raw milk chees exist commun order continu tradit ensur food safeti consider improv made system product collect storag raw milk product chees attent paid concern food oper term hygien control entir process product aim element programm investig microbiolog safeti chees made raw thermis milk order promot high level consum protect collect inform preval pathogen indic microorgan product investig concern year programm year wider programm bacteriolog safeti chees purpos wider programm establish baselin contamin categori chees order draw meaning conclus specif risk raw thermis milk chees result investig part raw thermis milk chees analys provid take account result gener overview sector year sampl method analysi investig concern fresh soft semi hard chees made raw thermis milk compet author member state repres sampl product product level retail level includ import product view test presenc salmonella listeria monocytogen thermophil campylobact enumer staphylococcu aureu escherichia coli listeria monocytogen detect number bacteria enumer sampl retail level test limit presenc salmonella thermophil campylobact enumer listeria monocytogen sampl hundr gram minimum chees hundr gram handl hygien refriger contain immedi laboratori analysi laboratori allow method choic provid level perform match aim achiev recent version standard iso en iso recommend detect salmonella recent version standard en iso recommend detect listeria monocytogen recent version iso recommend detect thermophil campylobact recent version en iso recommend enumer staphylococcu aureu recent version standard iso iso recommend enumer escherichia coli addit equival method recognis compet author level sampl left judgement compet author member state result control record model record sheet set annex bacteriolog safeti fresh refriger poultrymeat thermophil campylobact scope programm thermophil campylobact lead bacteri food relat ill human number report human case rise recent year epidemiolog studi show poultri meat import sourc infect signific proport fresh poultri meat human consumpt contamin bacteria scientif inform set criterion commun legisl campylobact studi develop understand epidemiolog pathogen role plai anim product food gener aim element programm assess microbiolog safeti fresh poultri meat campylobact order promot high level consum protect collect inform preval bacteria product sampl method analysi investig concern fresh refriger poultri meat chicken turkei compet author member state repres sampl product slaughterhous level retail level includ import product view test presenc thermophil campylobact sampl neck skin carcass chill sampl retail level cm breast meat handl hygien refriger contain immedi laboratori analysi addit compar result recommend carri sampl period octob laboratori allow method choic provid level perform match aim achiev recent version standard iso recommmend detect thermophil campylobact addit equival method recognis compet author level sampl left judgement compet author member state result control record model record sheet set annex ii bacteriolog toxicolog safeti spice scope programm spice herb veget season spice valu distinct flavour colour aroma spice high number microorgan includ pathogen bacteria mould yeast properli treat result rapid deterior food suppos enhanc spice report primari sourc food born outbreak ad food growth pathogen possibl greater spice food heat treat contamin strain mould result product toxin aflatoxin exce level laid commiss regul ec march set maximum level contamin foodstuff provok risk consum health aim element programm assess bacteriolog toxicolog safeti spice collect inform preval pathogen microorgan verifi spice market exce limit aflatoxin establish commun law order ensur high level consum protect sampl method analysi compet author member state repres sampl spice import level product level pack establish wholesal level establish spice prepar food retail level view test count enterobacteriacea presenc salmonella enumer bacillu cereu clostridium perfringen enterobacteriacea count indic irradi similar treatment spice sampl minimum packag handl hygien immedi laboratori analysi laboratori allow method choic provid level perform match aim achiev recent version standard iso recommend detect salmonella recent version standard en iso recommend enumer enterobacteriaceaen recent version standard iso recommend enumer bacillu cereu recent version standard iso recommend enumer clostridium perfringen addit equival method recognis compet author level sampl left judgement compet author member state result control record model record sheet set annex iii section aflatoxin level exce maximum limit laid commun law sampl analysi perform accord commiss direct ec juli lai sampl method method analysi offici control level contamin foodstuff pursuant direct sampl size kg depend size lot control level sampl left judgement compet author member state result control record model record sheet set annex iv recommend brussel decemb commiss david byrn member commiss oj oj oj oj oj annex gt pic file quot en tif quot gt annex ii gt pic file quot en tif quot gt annex iii section gt pic file quot en tif quot gt section gt pic file quot en tif quot gt annex iv gt pic file quot en tif quot gt