2005/175/EC: Commission Recommendation of 1 March 2005 concerning a coordinated p... (32005H0175)
2005/175/EC: Commission Recommendation of 1 March 2005 concerning a coordinated programme for the official control of foodstuffs for 2005 (Text with EEA relevance)
- COMMISSION RECOMMENDATION
- of 1 March 2005
- concerning a coordinated programme for the official control of foodstuffs for 2005
- (Text with EEA relevance)
- (2005/175/EC)
- 5. Bacteriological safety of cheeses made from pasteurised milk
- 5.1. Scope of the coordinated programme for 2005
- 5.2. Sampling and method of analysis
- 6. Bacteriological safety of mixed salads as regards
- Listeria monocytogenes
- 6.1. Scope of the coordinated programme for 2005
- 6.2. Sampling and method of analysis
- 7. Safety, quality and labelling of poultrymeat as regards the use of water retention agents
- 7.1. Scope of the coordinated programme for 2005
- 7.2. Sampling and method of analysis
- 8. Safety of certain foods for infants and young children as regards the levels for nitrate and patulin
- 8.1. Scope of the coordinated programme for 2005
- 8.2. Sampling and method of analysis
- ANNEX I
- ANNEX II
- ANNEX III
- ANNEX IV
- SAFETY OF CERTAIN FOODS FOR INFANT AND YOUNG CHILDREN AS REGARDS THE LEVELS FOR NITRATE AND PATULIN
- Member State: _
- 1. NITRATE
- 2. PATULIN
- ANNEX V
- ANALYTICAL PROTOCOL
- Procedure to determine chicken or added water content and collagen-based proteins in chicken breast products
- FRESH CHICKEN BREAST (CHILLED OR FROZEN)
- FROZEN CHICKEN BREAST PREPARATIONS
- 1. Sample receipt and storage
- 2. Object and scope
- 3. Principle
- 4. Health and safety
- 5. Pre-training requirements
- 6. Apparatus
- 7. Procedure
- 8. Analytical quality control
- 9. Calculation of results
- 9.1. Chicken content using the nitrogen factor
- 9.2. Added collagen protein
- 9.3. Added water
- 9.4. Measurement uncertainty
- Figure 1 — Extraneous water (%) in relation to limit values for water: protein
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