(4)in Chapter IX of Section IV, the following part G is added:‘G.Salmonella1.Without prejudice to the first paragraph of Article 1 to Commission Regulation (EC) No 2073/2005note, the competent authority shall verify the correct implementation by food business operators of the point 2.1.4 (process hygiene criterion for Salmonella on pig carcases) of Annex I to that Regulation by applying the following measures:
(a)official sampling using the same method and sampling area as food business operators. At least 49note random samples shall be taken in each slaughterhouse each year. This number of samples may be reduced in small slaughterhouses based on a risk evaluation; and/or
(b)collecting all information on the total number and the number of Salmonella positive samples taken by food business operators in accordance with Article 5(5) of Regulation (EC) No 2073/2005, within the frame of point 2.1.4 of Annex I thereof; and/or
(c)collecting all information on the total number and the number of Salmonella positive samples taken within the frame of national control programmes in Member States or regions of Member States for which special guarantees have been approved in accordance with Article 8 of Regulation (EC) No 853/2004 as regards pork production;
2.If the process hygiene criterion is not complied with at several occasions, the competent authority shall require an action plan from the food business operator concerned and strictly supervise its outcome.3.The total number and the number of Salmonella positive samples, differentiating between samples taken under 1(a), (b) and (c), when applied, shall be reported in accordance with Article 9(1) of Directive 2003/99/EC of the European Parliament and of the Councilnote.