21. 1. 93 Official - Journal of the European Communities No L 13/11 (Acts whose publication is not obligatory) COMMISSION COMMISSION DECISION of 15 December 1992 on the microbiological criteria applicable to the production of cooked crustaceans and molluscan shellfish (93/51/EEC) THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Economic Community, Having regard to Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products ('), and in particular Chapter V (II) (4) of the Annex thereto, Whereas, in accordance with Chapter IV (IV) (7) (c) of the Annex to Directive 91/493/EEC, manufacturers of cooked crustacean and molluscan shellfish products must carry out microbiological checks on their production at regular intervals in compliance with the standards to be laid down pursuant to Chapter V (II) (4) of that Annex; Whereas with a view to protecting public health, a bacte- rial contamination limit should be set beyond which the results may not be regarded as acceptable without the product being regarded in any way as toxic; whereas, where the acceptability limit is exceeded, manufacturers must investigate the causes thereof and establish correc- tive procedures in order to prevent any further occur- rence ; Whereas the methods of analysis will be laid down later in the light of the studies undertaken ; whereas until then internationally recognized methods should be applied; Whereas the measures laid down in this Decision are in accordance with the opinion of the Standing Veterinary Committee, () O) No L 268, 24. 9. 1991, p. 15. HAS ADOPTED THIS DECISION: Article 1 The microbiological standards applicable to the produc- tion of cooked crustaceans and molluscan shellfish provided for in Chapter IV (IV) (7) (c) of the Annex to Directive 91/493/EEC are laid down in thg Annex hereto. Article 2 The microbiological standards shall be checked by the manufacturer during the manufacturing process and before the crustacean and molluscan shellfish products cooked in the processing plant approved in accordance with Article 7 of Directive 91/493/EEC are placed on the market. Article 3 1. Sampling programmes shall be established by the managerial staff of the processing plant in relation to the nature of the products (whole, shelled or shucked), the temperature and time of cooking and the risk evaluation, and shall meet the requirements of Article 6 of Directive 91/493/EEC. 2. The programmes referred to in paragraph 1 shall contain, in the event of failure to comply with the stan- dards laid down under headings 1 and 2 of the Annex hereto, an undertaking : ' — to notify the competent authorities of the findings made and the action taken with regard to unsatisfac- tory batches, as well as the measures provided for in the second indent below,