Commission Regulation (EU) No 1327/2014 of 12 December 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products
Proposed act with possible EEA relevance
Act under scrutiny by EEA EFTA
Draft Joint Committee Decision (JCD) under consideration
Entry into force of Joint Committee Decision (JCD) pending
Incorporated into the EEA Agreement and in force
Incorporated into the EEA Agreement but no longer in force
Legal status
EU legal act incorporated into the EEA Agreement, but no longer in force in the Agreement
Area (EEA Agreement)
II Technical Regulations, Standards, Testing and Certification
II.XII Foodstuffs
Joint committee decision (JCD)
123/2017
In force in the EEA
No
Legal Documents
Commission Regulation (EU) No 1327/2014 of 12 December 2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products
Reglugerð framkvæmdastjórnarinnar (ESB) nr. 1327/2014 frá 12. desember 2014 um breytingu á reglugerð (EB) nr. 1881/2006 að því er varðar hámarksgildi fjölhringa, arómatískra vetniskolefna í kjöti og kjötafurðum sem eru reykt á hefðbundinn hátt og í fiski og lagarafurðum sem eru reykt á hefðbundinn hátt
Verordnung (EU) Nr. 1327/2014 der Kommission vom 12. Dezember 2014 zur Änderung der Verordnung (EG) Nr. 1881/2006 in Bezug auf die Höchstgehalte an polyzyklischen aromatischen Kohlenwasserstoffen (PAK) in Fleisch, Fleischerzeugnissen, Fisch und Fischereierzeugnissen, die traditionell geräuchert werden
Kommisjonsforordning (EU) nr. 1327/2014 av 12. desember 2014 om endring av forordning (EF) nr. 1881/2006 med hensyn til grenseverdier for polysykliske aromatiske hydrokarboner (PAH) i tradisjonelt røykt kjøtt og tradisjonelt røykte kjøttprodukter og tradisjonelt røykt fisk og tradisjonelt røykte fiskerivarer
History
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