Commission Regulation (EEC) No 139/81 of 16 January 1981 defining the conditions for the admission of certain kinds of frozen beef and veal to subheading 02.01 A II b) 4 bb) 22 of the Common Customs Tariff

1981R0139 — EN — 14.04.2003 — 009.001

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Amended by:

Corrected by:

COMMISSION REGULATION (EEC) No 139/81

of 16 January 1981

defining the conditions for the admission of certain kinds of frozen beef and veal to subheading  0202 30 50 of the combined nomenclature

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation (EEC) No 805/68 of 27 June 1968 on the common organization of the market in beef and veal (1), as last amended by the Act of Accession of Greece (2), and in particular Article 11 (5) thereof,

Whereas Commission Regulation (EEC) No 162/74 (3), as last amended by Regulation (EEC) No 2014/75 (4), defined the conditions for the admission of certain kinds of frozen beef and veal to subheading 02.01 A II a) 2 dd) 22 bbb) of the Common Customs Tariff; whereas since that Regulation was adopted the Common Customs Tariff has been amended; whereas, in the interests of clarity, the provisions of Regulation (EEC) No 162/74 should be adapted;

Whereas the development of trade between the Community and non-member countries in beef and veal products has led to new forms of certificate being designed so as to improve efficiency in this trade; whereas it seems appropriate for the certificate of authenticity provided for in Regulation (EEC) No 162/74 to be aligned with the certificates for other products in the beef and veal sector;

Whereas the products falling within subheading 02.01 A II b) 4 bb) 22 of the Common Customs Tariff were defined by Commission Regulation (EEC) No 586/77 (5), as last amended by Regulation (EEC) No 882/79 (6);

Whereas the provisions of this Regulation are without prejudice to the Community provisions adopted with regard to veterinary legislation and foodstuffs legislation with the aim of protecting human and animal health and preventing falsification and fraud;

Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Beef and Veal,

HAS ADOPTED THIS REGULATION:

Article 1

The admission of frozen meat from non-member countries to subheading 0202 30 50 of the combined nomenclature (crop, chuck and blade and brisket cuts) shall be subject to the production of a certificate of authenticity which satisfies the requirements laid down in this Regulation.

Article 2

The size of this form shall be approximately 210 × 297 mm. White paper weighing at least 40 grams per square metre shall be used.

Article 3

The certificate shall be submitted, together with the relevant product, to the customs authorities of the importing Member State at any time up to three months from its date of issue.

Article 4

A printed seal may be substituted for the stamp.

Article 5

• (a)be recognized as such by the exporting country;

• (b)undertake to verify the particulars appearing on certificates of authenticity;

• (c)undertake to supply to the Commission and to the Member States on request any information enabling the particulars appearing on certificates of authenticity to be evaluated.

Article 6

Regulation (EEC) No 162/74 is hereby repealed.

Certificates issued in accordance with Regulation (EEC) No 162/74 shall, however, remain valid until 30 June 1981.

Article 7

This Regulation shall enter into force on the 15th day following its publication in the Official Journal of the European Communities.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

ANNEX I

Image omitted; see official source

Definitions

The following definitions shall apply:

• 1. Crop, chuck and blade cuts the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point of reflection of the diaphragm on the 10th rib;

• 1. Brisket cut the lower part of the forequarter comprising the brisket navel end and the brisket point end.

ANNEX II

List of agencies in exporting countries empowered to issue certificates of authenticity

(1) OJ No L 148, 28. 6. 1968, p. 24.

(2) OJ No L 291, 19. 11. 1979, p. 17.

(3) OJ No L 19, 23. 1. 1974, p. 10.

(4) OJ No L 204, 2. 8. 1975, p. 14.

(5) OJ No L 75, 23. 3. 1977, p. 10.

(6) OJ No L 111, 4. 5. 1979, p. 14.