S.L. 437.109 Art. 21On-the-spot checks.             

Commission experts may, in collaboration with the competent authority, make on-the-spot checks. In order to do this, they may check a representative percentage of establishments to see whether the competent authority is checking that these establishments are fulfilling the requirements of the Directive. The Commission shall inform the competent authority of the result of the checks carried out.

The competent authority shall give all the necessary assistance to the experts in carrying out their duties.

The general provisions for implementing these rules shall be determined in accordance with the procedure laid down in Article 5 of Regulation (EU) No 182/2011.

FIRST SCHEDULE (Rule 4)

AUTHORIZATION TO REMOVE EGGS FROM A HOLDING SUBJECT TO THE CONDITIONS OF RULE 4(2)(e)

The authorization issued by the competent authority to transport eggs from a suspect holding subject to the provisions of rule 4(2) (e) to an establishment approved for the manufacture and processing of egg products in accordance with the provisions of Article 6(1) of Directive 89/437/EEC, hereinafter called the designated establishment, must meet the following conditions:

1. in order to be allowed to be removed from a suspect undertaking, eggs must:

(a) comply with the requirements laid down in Chapter IV of the Annex to Directive 89/437 /EEC;

(b) be sent directly from the suspect undertaking to the designated establishment; each consignment must be sealed before dispatch by the official veterinarian of the suspect holding and must remain sealed throughout transport to the designated establishment;

2. the official veterinarian of the suspect undertaking shall inform the competent authority of the designated establishment of his intention of sending eggs to it;

3. the competent authority responsible for the designated establishment shall ensure that: NEWCASTLE DISEASE

(a) eggs referred to in item 1(b) will be kept isolated from other eggs from the time they arrive until they are processed;

(b) the shells of such eggs shall be regarded as Category 3 Material in accordance with Article 3 Regulation

(EC) No 1069/2009 and shall be disposed of in accordance with the requirements Article 13 of that Regulation;

(c) the packaging material, the vehicles used to transport eggs referred to in item 1(b) and all premises with which the eggs come into contact are cleaned and disinfected in such a way as to destroy all Newcastle disease virus;

(d) the official veterinarian of the suspect holding shall be informed of all consignments of processed eggs.

SECOND SCHEDULE (Rule 5)

PROCEDURE FOR CLEANING AND DISINFECTING AN INFECTED HOLDING

I. Preliminary cleaning and disinfecting

(a) as soon as the carcases of the poultry have been removed for disposal, those parts of the premises in which the poultry was housed and any parts of other buildings, yards etc. contaminated during slaughter or post-mortem examination should be sprayed with disinfectants approved for use in accordance with rule 11;

(b) any tissue of poultry or eggs which could have contaminated buildings, yards, utensils etc. should be carefully collected and disposed of with the carcases;

(c) the used disinfectant must remain on the surface for at least twenty-four (24) hours.

II. Final cleaning and disinfection

(a) grease and dirt should be removed from all surfaces by the application of a degreasing agent and washed with water;

(b) after washing with water as described in paragraph (a), further spraying with disinfectant should be applied;

(c) after seven (7) days the premises should be treated with a degreasing agent, rinsed with cold water, sprayed with disinfectant and rinsed again with water;

(d) used litter and manure must be treated by a method capable of killing the virus. This method must comprise at least one (1) of the following practices:

(i) incineration or steam treatment at a temperature of 70°C;

(ii) burying deep enough to prevent access by vermin and wild birds;

(iii) stacking and dampening (if necessary to facilitate fermentation), covering to keep in the heat so that a temperature of 20°C is attained and leaving covered for forty-two (42) days so as to prevent access by vermin and wild birds.

THIRD SCHEDULE (Rule 12)

DIAGNOSTIC PROCEDURES FOR THE CONFIRMATION AND DIFFERENTIAL DIAGNOSIS OF NEWCASTLE DISEASE

The following procedures for the isolation and characterization of Newcastle disease viruses should be regarded as guidelines and the minima to be applied in the diagnosis of the disease.

The virus responsible for Newcastle disease is the prototype virus of the Paramyxoviridae. At present, there are nine serologically distinguishable groups of Avian Paramyxoviruses, which have been designated PMV-1 to PMV-9. All Newcastle disease viruses are placed in the PMV-1 group. For the purpose of the diagnostic procedures for the confirmation and differential diagnosis of Newcastle disease the following definition shall apply:

'Newcastle disease' means an infection of poultry caused by any avian strain of the paramyxovirus 1 with an intracerebral pathogenicity index (ICPI) in one (1) day-old chicks greater than 0,7. NEWCASTLE DISEASE

CHAPTER 1 Sampling and treatment of samples