L 165/48 Official Journal of the European Communities 21.6.2001 (Acts whose publication is not obligatory) COMMISSION COMMISSION DECISION of 8 June 2001 laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (notified under document number C(2001) 1561) (Text with EEA relevance) (2001/471/EC) THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Council Directive 64/433/EEC of 26 July 1964 on health conditions for the production and marketing of fresh meat ('), as last amended by Directive 95/23/EC (?), and in particular Article 10(2) thereof, Having regard to Council Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (%), as last amended by Directive 97/ 79/EC (%), and in particular Article 6(2) thereof, Whereas: (1)  Operators of meat establishments must conduct regular checks on the general hygiene conditions of production in their establishment. (2)  These checks must cover utensils, fittings and machinery at all stages of production and, if necessary, products. This includes microbiological controls. (3)  For a uniform application the nature of the checks, their frequency, as well as the sampling methods and the methods for bacteriological examination shall be estab- lished. 1 () O] 121, 29.7.1964, p. 2012/64. () O] L 243, 11.10.1995, p. 7. () O] L 55, 8.3.1971, p. 23. () 0] L ¥ L 24, 30.1.1998, p. 31. (4) It is appropriate to establish these methods on the basis of the most recent HACCP methodology principles. The operator of the establishment, the owner or his agent must be in a position, on request from the official service, to inform the official veterinarian of the nature, frequency and results of the checks conducted to this end. The official veterinarian must regularly analyse the results of the checks conducted by the operator of the establishment on the general hygiene conditions of production in his establishment. Small meat establishments may have more difficulties in implementing the proposed checks due to financial and human resource constraints, lack of expertise, inade- quate infrastructure or other relevant factors. The situa- tion in this respect may objectively differ in the Member States. It is thus appropriate to provide for the possibility of a longer transitional period in respect of small establish- ments, subject to the requirement that the Member States making use of this derogation provide the Commission with the information necessary to ensure that implementation shall not create distortions of competition. The measures provided for in this Decision are in accordance with the opinion of the Standing Veterinary Commiittee,