
Article 1 
Annex XIV to Regulation (EC) No 1234/2007 is hereby amended in accordance with the Annex to this Regulation.
Article 2 
This Regulation shall enter into force on the seventh day following its publication in the Official Journal of the European Union.
This Regulation shall apply from 1 May 2010.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Luxembourg, 19 October 2009.
For the Council
The President
E. ERLANDSSON
ANNEX

Part B of Annex XIV to Regulation (EC) No 1234/2007 is amended as follows:

1.. paragraph 1 of Part I is replaced by the following:
'
1. 

— Gallus domesticus,
— ducks,
— geese,
— turkeys,
— guinea fowls.

These provisions shall also apply to poultrymeat in brine falling within CN code 0210 99 39 as referred to in Part XXI of Annex I.
';
2.. Part II is amended as follows:

((a)) points 2 and 3 are replaced by the following:
'
2.. “fresh poultrymeat” means poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C. However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot;
3.. “frozen poultrymeat” means poultrymeat which must be frozen as soon as possible within the constraints of normal slaughtering procedures and is to be kept at a temperature no higher than – 12 °C at any time;';
((b)) the following points are added:
'
5.. “poultrymeat preparation” means poultrymeat including poultrymeat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat;
6.. “fresh poultrymeat preparation” means a poultrymeat preparation for which fresh poultrymeat has been used. However, Member States may lay down slightly different temperature requirements to be applied for the minimum length of time necessary and only to the extent necessary to facilitate the cutting and handling performed in the factory during the production of fresh poultrymeat preparations;
7.. “poultrymeat product” means a meat product as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 for which poultrymeat has been used.';
3.. Part III is amended as follows:

((a)) the second subparagraph of paragraph 1 is deleted;
((b)) the introductory phrase of paragraph 2 is replaced by the following:
'Poultrymeat and poultrymeat preparations shall be marketed in one of the following conditions:';
((c)) paragraph 3 is deleted.
