ANNEX Testing scheme necessary to verify the achievement of the Community target as referred to in Article 1(2)

1. Frequency and status of sampling

(a) The sampling frame shall cover all flocks of fattening and breeding turkeys covered by the scope of Regulation (EC) No 2160/2003.

(b) Flocks of turkeys shall be sampled on the initiative of the food business operator and by the competent authority.

(i)

Sampling of flocks of fattening and breeding turkeys on the initiative of the food business operator shall take place in accordance with Article 5(3) of Regulation (EC) No 2160/2003 within three weeks before the birds are moved to the slaughterhouse. The results remain only valid until maximum six weeks after sampling and therefore repeated sampling of the same flock might be required.

(ii)

Additionally, sampling of flocks of breeding turkeys on the initiative of the food business operator shall take place:

• in rearing flocks: at day-old, at four weeks of age and two weeks before moving to the laying phase or laying unit,

• in adult flocks: at least every third week during the laying period at the holding or at the hatchery.

(iii)

Sampling by the competent authority shall include at least:

• once a year, all flocks on 10 % of holdings with at least 250 adult breeding turkeys between 30 and 45 weeks of age but including in any case all holdings where Salmonella enteritidis or Salmonella typhimurium was detected during the previous 12 months and all holdings with elite, great grand parents and grand parent breeding turkeys; this sampling may also take place at the hatchery,

• all flocks on holdings in case of detection of Salmonella enteritidis or Salmonella typhimurium from samples taken at the hatchery by food business operators or within the frame of official controls, to investigate the origin of infection,

• once a year, all flocks on 10 % of the holdings with at least 500 fattening turkeys, but in any case:

  • all flocks on the holding when one flock tested positive for Salmonella enteritidis or Salmonella typhimurium in samples taken by the food business operator, unless the meat of the turkeys in the flocks is destined for industrial heat treatment or another treatment to eliminate salmonella, and

  • all flocks on the holding when one flock tested positive for Salmonella enteritidis or Salmonella typhimurium during the previous round in samples taken by the food business operator, and

  • each time the competent authority considers it necessary.

A sampling carried out by the competent authority may replace the sampling on the initiative of the food business operator.