Decree No. 124 / 2004 Coll.
Decree amending Decree No. 77 / 2003 Coll., laying down requirements for milk and milk products, frozen creams and edible fats and oils
Valid
Order
Effective from 01.05.2004
Zobrazeno prvních 200 z celkem 232 ustanovení tohoto předpisu.
Zobrazit celý předpis →
Pro stažení celého znění použijte tlačítko Stáhnout výše.
124
DECLARATION
of 9 March 2004
amending Decree No 77 / 2003 Coll., laying down requirements for milk and milk products, frozen creams and edible fats and oils
The Ministry of Agriculture shall determine, pursuant to Article 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related acts, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll. and Act No. 274 / 2003 Coll., ("the Act ') and in accordance with European Community law, 1) for milk and milk products, frozen creams and edible fats and oils:
Decree No 77 / 2003 Coll., laying down requirements for milk and milk products, frozen creams and edible fats and oils, shall be amended as follows:
1. footnote 1 shall read:
"(1) Council Directive 83 / 417 / EEC of 25 July 1983 on the approximation of the laws of the Member States relating to certain types of milk proteins (caseins and caseinates) intended for human consumption. Council Directive 92 / 46 / EEC of 16 June 1992 laying down the health conditions for the production and placing on the market of raw milk, heat-treated milk and milk products. Council Directive 2001 / 114 / EC of 20 December 2001 on certain types of concentrated and dried milk intended for human consumption. Commission Directive 96 / 3 / EC of 26 January 1996 derogating from certain provisions of Directive 93 / 43 / EEC on the hygiene of foodstuffs as regards the large-volume transport of liquid oils and fats by sea, as amended by Commission Directive 2000 / 4 / EC. ';
Section 1, including footnotes (1a), (1b), (2), (3), (4), (4a), (5), (6), (7), (8), (8a) and (8b) shall read as follows:
MILK AND MILK PRODUCTS
(1) Where this decree uses the terms "unstandardised" milk, (1a) standardised milk, (1a) milk product, (1b) compound milk product, (1b) fat content, (1a) protein content, (1a) these terms, as defined by the immediately binding regulation of the European Communities (hereinafter referred to as "European Community Regulation").
(2) For the purposes of this Order, the following definitions shall also apply:
(a) milk - milk as prescribed by the European Community1a) meeting the requirements of specific legislation2), 3) and treated under specific legislation, 2), 3)
(b) cream - a liquid milk product treated under special legislation2), 3) with a fat content of at least 10% by weight in the form of emulsion (milk fat in plasma) obtained by physical separation from milk;
(c) fermented milk product - milk product obtained by the fermentation of milk, cream, buttermilk or their mixtures using the micro-organisms listed in Annex 2, Table 4, not heat-treated after the fermentation process,
(d) yoghurt - fermented milk product obtained by the fermentation of milk, cream, buttermilk or mixtures thereof by the micro-organisms listed in Annex 2, Table 4,
(e) concentrated milk or concentrated cream - milk product, sweetened or unsweetened, obtained by partial evaporation of water from cream or from milk of whole fat, defatted or partially defatted, or from a mixture thereof, to which cream or milk powder may be added or both, and the addition of milk powder in the final product must not exceed 25% of the total dry matter content;
(f) dried milk or dried cream - the milk product powder obtained by drying whole, defatted or partially defatted milk or cream or their mixtures, with a water content not exceeding 5% by weight,
(g) cheese - milk product produced by precipitation of milk protein from milk by the action of rennet or other appropriate coagulation agents, by acidification and separation of whey,
(h) fresh cheese - unripened cheese not heat treated after fermentation,
(i) curd cheese - unripened cheese obtained by acidic precipitation which predominates over clotting with rennet;
(j) maturing cheese - cheese which has undergone further biochemical and physical processes following the acidification;
(k) melted cheese - cheese which has been heat-treated for addition of melting salts,
(l) butter - a milk product containing exclusively milk fat in the form of a water and fat emulsion,
(m) fresh butter - butter within 20 days of the date of manufacture,
(n) table butter - butter stored not more than 24 months from the date of manufacture at temperatures minus 18 ° C and below,
(o) butter concentrate - milk product with a total milk fat content of more than 90% by weight obtained from milk, cream or butter,
(p) butter fat - anhydrous milk fat obtained from milk, cream or butter containing more than 99,3% by weight of milk fat,
(q) mashed butter - milk product obtained from sour cream, enriched with milk powder or buttermilk, containing 31% or more by weight of milk fat and 42% or more of dry matter,
(r) butter containing added alcohol - a compound milk product made from butter, sugar and alcoholic beverages,
(s) milk protein product - dried milk product obtained by separating protein from milk or whey,
(t) casein food - the basic protein component of milk insoluble in water obtained from defatted milk by precipitation using technological aids, washed and dried, without prejudice to the possibility of prior use of ion exchange or concentration processes, meeting the requirements set out in Annex 2, Table 14;
(u) caseinate food-dried milk protein product obtained by neutralising acid casein with food-grade agents and meeting the requirements set out in Annex 2, Table 15;
(v) buttermilk - a milk product obtained as a by-product in the manufacture of butter,
(w) whey - milk product obtained as a by-product in the manufacture of cheese, including curds and caseins,
(x) whey cheese - milk product obtained by precipitating whey or a mixture of whey with milk,
(y) heat treatment - technological process according to specific legislation, 3) where the use of different combinations of temperature and time of exposure to heat which exhibit an equivalent effect limits the number of undesirable micro-organisms and ensures the health and durability of milk and the final milk product;
(z) thermification - heat treatment of milk, corresponding to the effect of heating up to 57 ° C to 68 ° C for at least 15 seconds, and dairy products after completion of the fermentation process and before packing to suppress or stop the activity of the dairy micro-flora present up to 80 ° C;
(aa) pasteurisation - heat treatment of milk and milk products by heating milk to a temperature of at least 71,7 ° C for at least 15 seconds or other combination of time and temperature to achieve an equivalent effect,
(bb) high pasteurisation - heat treatment of milk and milk products by heating the milk to a temperature of at least 85 ° C with a negative result of the peroxidase and phosphatase test;
(cc) high temperature treatment (UHT) - heat treatment of milk and milk products in the short term by heating the uninterrupted stream of milk to a high temperature, corresponding to the effect of heating to a temperature of at least 135 ° C for at least 1 second, followed by aseptic packaging in opaque containers so that chemical, physical and sensory changes are minimised,
(dd) sterilisation of milk and milk products - heat treatment of milk and milk products by their indirect heating in hermetically sealed packages to a temperature above 100 ° C for a period of time to ensure compliance with the requirement of microbiological safety under the special legislation3) without breaching the seal.
Breakdown of species, groups and sub-groups
Annex No 1 lists the breakdown of milk and milk products into species, groups and subgroups.
Labelling of packaging
(1) In addition to the requirements laid down in the law, the specific legislation4) and the European Community4a), additional labelling requirements are set out in paragraphs 2 to 43.
(2) Milk and cream shall be marked
(a) the name of the species and group;
(b) the name of the sub-group according to the fat content laid down for each product by the Regulation of the European Communities (1a) or in Annex 2, Table 2,
(c) the fat content, with the indication "at least" in the case of non-standardised agricultural milk.
(3) Liquid milk of cow's milk or liquid cream of cow's milk shall be labelled only as milk or cream.
(4) In the case of liquid milk and liquid cream, the method of heat treatment shall be indicated in accordance with the specific legislation.3)
(5) The term "durable milk" or "durable cream" means only liquid milk or liquid cream which has been achieved by extending the shelf life period by heat treatment in accordance with § 1 (cc) and (dd) and which have not undergone chemical, physical and sensory changes and which comply with the microbiological requirements of a specific legislation3) after a thermostatic test of the sample in a closed container carried out at 30 ° C for 15 days or, if necessary, at 55 ° C for 7 days.
(6) The concentrated milk product shall be marked with a non-fat dry matter content by weight in accordance with Annex 2, Table 5.
(7) The concentrated milk product, with the exception of the concentrated milk of unsweetened and unsweetened fat, is to be marked with a fat content by weight in accordance with Annex 2, Table 5.
(8) The dried milk product, with the exception of skimmed-milk powder, is to be marked with a fat content by weight of the product name in accordance with Annex 2, Table 6.
(9) For milk powder and cream powder in a package intended for the final consumer, the recommended method of dilution or the method of putting it into its original state, including the indication of the fat content by weight of the product thus prepared.
(10) Where the concentrated milk product, dried milk product and liquid cream of a weight of less than 20 g is packed in a group packaging, 5) the labelling particulars may only be given on the group packaging, except for the name of the product type.
(11) In the case of a dried milk product, with the exception of a product intended for particular nutritional uses, (6) the labelling of the packaging intended for the final consumer should appear on the packaging "not intended for infant feeding up to 12 months."
(12) A milk product which has been produced from heat-treated or heat-treated milk or milk treated with termisation and which has not undergone heat treatment during the manufacturing process shall be labelled "produced from raw milk" or "produced from termised milk."
(13) For a milk product which has undergone a heat treatment at the end of the production process, the nature of the heat treatment shall be indicated in accordance with the specific regulatory regulation.3)
(14) The fermented milk product shall be marked with:
(a) the name of the species or group in accordance with the requirements set out in Tables 3 and 4 of Annex 2;
(b) fat content,
(c) the seasoning ingredient used,
(d) as sweetened if natural sweetener7) or sweetener is added. 8)
(15) The milk product heat-treated after the fermentation process and the milk product enriched with the addition of micro-organisms referred to in Annex 2, Table 4, shall be marked with:
(a) the name of the species,
(b) fat content,
(c) the seasoning component used in accordance with a specific legislative regulation.4)
(16) Milk butter shall be marked in accordance with the European Community Regulation. (a)
(17) Dairy butter, the manufacture of which only sweet or sour cream and milk culture have been used as a single product.
(18) For consumer-packed table butter, the date of application shall be 20 days from the date of removal from storage from the freezer store. The date of manufacture shall be marked on the packaging intended for consumers by the manufacturer, the date of removal from the freezer warehouse shall be marked by the distributor on the outer packaging and the date of application shall be marked by the seller.
(19) Mushroom butter shall be marked
(a) fat content,
(b) the dry matter content;
(c) the seasoning ingredient used.
(20) The curd is marked
(a) the name of the species, group or sub-group in accordance with the requirements set out in Annex 2, Table 11;
(b) a fat or fat content in the dry matter,
(c) dry matter content;
(d) the seasoning ingredient used.
(21) Curd may be labelled as a single product if only milk, milk culture, rennet and calcium chloride are raw materials.
(22) High-fat cream cream shall be labelled as high-fat cream. Furthermore, the product shall be marked with a fat content and a dry matter content by weight.
(23) A product of curd, milk or cream, containing added sugar and containing 30% or more by weight of fat in the dry matter shall be labelled as "cream cream '. Furthermore, the product shall be marked with a fat content and a dry matter content by weight.
(24) The cheese is marked
(a) the name of the species; processed cheese, processed cheese product and whey cheese also named group,
(b) in the case of a group of natural cheeses, the cheese may be marked with the name of the subgroup if it complies with the requirements laid down in Annex 2, Tables 9, 10 and 12;
(c) a fat or fat content, in the dry matter,
(d) dry matter content,
(e) the seasoning ingredient used,
(f) the warning "made from non-pasteurised milk" if the product has been manufactured in accordance with specific legislation, 2), 3)
(g) as a "processed cheese product" if the processed cheese contains more than 5% lactose.
(25) Melted cheese with a fat content by weight of not more than 30% of the dry matter may be marked as "low-fat '. Melted cheese with a fat content by weight in the dry matter of at least 60% may be marked as high fat.
(26) The cheese may be labelled as a single product if the raw material is only milk, cheese culture, rennet and calcium chloride and the ingredient edible salt up to 2,5% by weight.
(27) The protein milk product shall be identified by the name of the species or group and sub-groups according to the requirements set out in Annex 2, Table 14.
(28) The protein milk product placed on the market as a mixture shall be marked with the word "mixture...." according to the specific legislation.4)
(29) The milk protein from whey and a mixture of caseinates shall be labelled as a percentage by weight.
(30) For caseinate of food, the specifications shall be given according to the cation. In the case of mixtures, this indication may only be given in the accompanying product documentation.
(31) "fresh 'may be marked with liquid milk or liquid cream which has been heat-treated by pasteurisation or high pasteurisation, butter within 20 days of the date of manufacture and unripened cheese which has not been heat-treated after sieving.
(32) The date of application shall be indicated:
(a) liquid milk and liquid cream which have been heat-treated in accordance with the procedure referred to in § 1 (aa), (bb), (cc) and (dd) and in accordance with specific legislation, (3) unless they are labelled in accordance with paragraph 33;
(b) fermented milk product,
(c) the milk product heat treated after the fermentation process,
(d) a milk product enriched with the addition of micro-organisms as specified in Annex 2, Table 4,
(e) fresh butter;
(f) curd,
(g) fresh unripened cheese.
(33) Liquid milk and liquid cream which have been heat-treated in accordance with the procedure referred to in § 1 (cc) and (dd) and in accordance with the specific legislation, 3) may be marked with a minimum storage life instead of the designation referred to in paragraph 32.
(34) Milk and milk products are further identified by the name of the farm animal. For milk and milk product from cow's milk, the type of farm animal may not be indicated. Where the milk or milk product is made from several types of livestock milk, the milk shall be marked with the name of the farm animal from which more than 50% by weight of milk comes. The other types of milk in the product shall be marked with the words "added 'in the name, supplemented by the type of farm animal, if their proportion in the product is more than 10% by weight.
(35) The designation "milk drink 'may be used for a liquid milk product containing more than 50% by weight of milk or whey. For the flavoured liquid milk product, the product name shall indicate the type of flavouring ingredient.
(36) The designation "milk 'means a milk product in which milk or milk product constitutes at least 50% by weight of that product.
(37) The designation "cheese 'means a product in which the cheese constitutes at least 50% by weight of that product.
(38) For a compound cheese product, the designation "cheese cake '," cheese dessert', "cheese roll '," salami melted cheese' may be used.
(39) A product in which yoghurt constitutes at least 50% by weight of that product may be designated as "yoghurt '.
(40) For products of milk fat concentrate and spread butter to which edible salt has been added, the content shall be given as a percentage by weight.
(41) In the case of products of milk fat concentrate and butter butter, the fat content shall be declared at the full percentage by weight.
(42) The permitted negative mass and volume deviations of milk and milk products packaging are given in Annex 3.
(43) The tolerance for dry matter of maturing cheeses shall be minus 1% by weight of the values given on the packaging. A higher dry matter content for cheese and curd is not a glitch. The permitted technological tolerance of fat in the dry matter for natural cheeses must be less than plus 5% by weight; in the case of processed cheese and curds, they may not exceed 4% by weight from the indication on the packaging. Negative technological tolerances are not allowed.
Quality requirements
(1) Individual milk product groups and types of lactic acid micro-organisms for the production of fermented milk products must comply with the physical, chemical and microbiological requirements laid down in European Community Regulation (EC) No 8b) and Annex 2. Physical, chemical and microbiological requirements concern basic product types without flavouring additives.
(2) Only extra white sugar, white sugar or semi-white sugar may be used as a source of sucrose for concentrated milk products sweetened under special legislation. 7)
(3) In the manufacture of concentrated milk products sweetened, the addition of lactose is permitted in quantities not exceeding 0,03% by weight of the total weight of the product.
(4) The addition of sucrose for concentrated milk products sweetened shall correspond to the sugar ratio of 60,5 to 64,5 given by the following formula:
sugar ratio =% sucrose x 100% sucrose +% water
(5) Durability in the case of concentrated milk products not sweetened can only be achieved by heat treatment in accordance with a specific legislation.3)
(6) For concentrated milk products sweetened, durability can only be achieved by adding sucrose in accordance with paragraph 2.
(7) Durability for dried milk products can only be achieved through a drying process under a special legislature.3)
(8) For concentrated milk products and dried milk products, the addition of food supplements is permitted under a specific legislation. 8)
(9) Flavoured fermented milk products may contain a maximum of 30% by weight of the flavouring ingredient.
(10) The milk protein product must be made from a raw material heat treated according to a specific legislation.3)
(11) Only lactic acid, hydrochloric acid, sulphuric acid, citric acid, acetic acid, orthophosphoric acid, whey or micro-organisms used as technological aids and bacterial cultures may be used in the manufacture of food acid casein if they meet the requirements of a specific legislation. 8)
(12) Only rennet or other milk-coagulation enzymes may be used as technological aids and bacterial cultures in the manufacture of casein of food sweet foods, provided that they comply with the requirements of a specific legislation. 8)
(13) Only hydroxides, carbonates, phosphates or citrates of sodium, potassium, calcium, ammonium or magnesium as neutralising and buffer agents may be used in the manufacture of caseinate if they comply with the requirements of a specific legislation. 8)
Entry into circulation
(1) Milk, cream and milk products treated under § 1 (cc) and (dd), concentrated milk, milk powder, protein milk products are stored, transported and put into circulation at a temperature below 24 ° C.
(2) All other dairy products shall be stored, transported and put into circulation at a temperature of 4 ° C to 8 ° C.
(3) Dried milk products are stored at relative humidity of up to 70%.
(1a) Council Regulation (EC) No 2527 / 97 of 18 December 1997 laying down additional rules on the common organisation of the market in milk and milk products for drinking milk.
(1b) Council Regulation (EEC) No 1898 / 87 of 2 July 1987 on the protection of designations used in the marketing of milk and milk products, as amended by Commission Regulation (EEC) No 222 / 88.
2) Act No. 166 / 1999 Coll., on Veterinary Care and amending and supplementing certain related laws (Veterinary Act), as amended by Act No. 29 / 2000 Coll., Act No. 154 / 2000 Coll., Act No. 102 / 2001 Coll., Act No. 76 / 2002 Coll., Act No. 120 / 2002 Coll., Act No. 309 / 2002 Coll., Act No. 320 / 2002 Coll. and Act No. 131 / 2003 Coll.
3) Decree No. 203 / 2003 Coll., on veterinary requirements for milk and milk products.
4) Decree No. 324 / 1997 Coll., on the method of labelling of foodstuffs and tobacco products, on the tolerance from the quantity of product indicated by the symbol "e," as amended by Decree No. 24 / 2001 Coll. and Decree No. 259 / 2003 Coll.
(4a) Council Regulation (EEC) No 1898 / 87. Council Regulation (EC) No 2597 / 97. Council Regulation (EC) No 2991 / 94 of 5 December 1994 laying down standards for spreadable fats, as amended by Commission Regulation (EC) No 577 / 1997. Commission Regulation (EC) No 577 / 1997 of 1 April 1997 laying down certain detailed rules for the application of Council Regulation (EC) No 2991 / 94 laying down standards for spreadable fats and Council Regulation (EEC) No 1898 / 87 on the protection of designations used in the marketing of milk and milk products.
5) Act No. 477 / 2001 Coll., on Packaging and on the Amendment of Certain Acts (Law on Packaging), as amended by Act No. 274 / 2003 Coll.
6) Decree No. 54 / 2004 Coll., on foodstuffs intended for particular nutritional uses and their method of use.
7) Decree No. 76 / 2003 Coll., laying down requirements for natural sweeteners, honey, confectionery, cocoa powder and mixtures of cocoa with sugar, chocolate and chocolate sweets.
8) Decree No. 53 / 2002 Coll., laying down the chemical health requirements for each type of food and food raw material, the conditions of use of additives, auxiliary and food supplements, as amended by Decree No. 233 / 2002 Coll.
(8a) Council Regulation (EC) No 2991 / 94. Commission Regulation (EC) No 577 / 97.
8b) Council Regulation (EC) No 2597 / 97. Council Regulation (EC) No 2991 / 94. Commission Regulation (EC) No 577 / 97. '
3. in Article 11 (c), the reference to footnote 3 shall be deleted;
4. in Article 11, points (g) to (j), including footnote 12, shall read:
"(g) spreadable fat - edible fat, or a mixture of solidified or overesterified fats, or a combination of these processes, meeting the requirements laid down in the Regulation of the European Communities, 12)
(h) mixed spreadable fat - edible fat as prescribed by the European Communities, 12)
(i) liquid emulsified fat - edible fat, or a mixture of solidified or overesterified fats, or a mixture of solidified and overesterified fats, with edible oils and fats, in the form of a water and fat emulsion, containing 10% to 90% by weight of fat which is liquid at 20 ° C,
(j) concentrated fat - fat whose total fat content is more than 90% by weight and less than 99,5% by weight,
12) Council Regulation (EC) No 2991 / 94. '
(5) Paragraph 13, including footnotes 13) and 14) shall read as follows:
(1) The quality and labelling requirements for edible fats and oils are laid down in the European Communities. 13)
(2) Edible fat and edible oil shall be marked with the name of the species, group and sub-group referred to in Annex 7, Table 1. This shall not apply to spreadable fats and compound spreadable fats which shall be labelled in accordance with the provisions of the European Communities. 12)
(3) Edible fat or edible oil produced from genetically modified raw materials shall be labelled in accordance with the provisions of the European Communities. 14)
(4) Only raw pig fat of dorsal and feline fat shall be marked as "pig fat" and comply with the values set out in Annex 11, Table 1.
(5) Only raw beef fat of the kidney, pericardial, acorn and intestinal fat obtained by melting shall be marked as "selective beef fat 'and shall comply with the values set out in Annex 11, Table 2.
(6) The permitted negative mass and volume deviations of packages of edible fats and oils are given in Annex 12, Table 1.
13) Council Regulation (EC) No 2991 / 94. Commission Regulation (EC) No 1019 / 2002 of 13 June 2002 on marketing standards for olive oil, as amended by Commission Regulation (EC) No 1964 / 2002 and Commission Regulation (EC) No 1176 / 2003. Commission Regulation (EEC) No 2568 / 91 of 11 July 1991 on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis, as amended by Commission Regulation (EEC) No 3682 / 1991, Commission Regulation (EEC) No 1429 / 92, Commission Regulation (EEC) No 1683 / 92, Commission Regulation (EC) No 3288 / 92, Commission Regulation (EC) No 183 / 93, Commission Regulation (EC) No 177 / 94, Commission Regulation (EC) No 656 / 95, Commission Regulation (EC) No 2527 / 95, Commission Regulation (EC) No 2472 / 97, Commission Regulation (EC) No 796 / 2002 and Commission Regulation (EC) No 2248 / 98, Commission Regulation (EC) No 379 / 99, Commission Regulation (EC) No 2042 / 2001, Commission Regulation (EC) No 796 / 2002 and Commission Regulation (EC) No 1989 / 2003.
14) Regulation (EC) No 1829 / 2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed. Regulation (EC) No 1830 / 2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food products and feed produced from genetically modified organisms and amending Directive 2001 / 18. '
6. Article 14 shall be deleted;
7. Paragraph 15 (4), including footnote 15, reads:
"(4) Olive oil shall be put into circulation in accordance with the provisions of the European Communities. 15)
Council Regulation (EC) No 794 / 97 (EEC) No 597 / 84 (EEC), Council Regulation (EEC) No 1101 / 84 (EEC), Council Regulation (EEC) No 1917 / 80 (EEC) No 1917 / 80 (EEC), Council Regulation (EEC) No 3454 / 80 (EEC), Council Regulation (EEC) No 1462 / 82 (EEC), Council Regulation (EEC) No 1413 / 82 (EEC), Council Regulation (EEC) No 1097 / 79 (EEC) No 1097 / 84 (EEC), Council Regulation (EEC) No 1917 / 80, Council Regulation (EEC) No 3454 / 80 (EEC) Commission Regulation (EC) No 1019 / 2002, as amended by Commission Regulation (EC) No 1964 / 2002 and Commission Regulation (EC) No 1176 / 2003. '
8. Paragraph 15 (5) is deleted.
9. The following Section 15a is inserted after Section 15, including the title and footnote 15a:
Large-volume transport of fats and oils by sea
(1) On seagoing vessels, the bulk transport of liquid oils and fats intended for re-packaging into consumer packaging or as raw material for further processing may be carried out in containers not exclusively intended for the transport of foodstuffs if:
(a) the oil or fat is transported in a stainless steel tank or a container covered with epoxy resin or a technical period thereof, and the cargo transported immediately before that load is a food or load from the list of costs set out in Annex 13;
(b) the oil or fat is transported in a container of material other than that referred to in (a), provided that the three previous costs carried in the tanks were the food or the cargo referred to in Annex 13.
(2) Large-volume transport of oils or fats not intended for further processing and intended for human consumption may be carried out on seagoing vessels in tanks which are not exclusively reserved for the transport of foodstuffs if:
(a) the tank is made of stainless steel or is coated with epoxy resin or a technical equivalent;
(b) the three previous costs carried in the tank were food.
(3) The three previous costs in the tank and the efficiency of the cleaning process carried out between these costs shall be kept accurate documentation records.
(4) Where cargo has been transhipped from ship to ship, in addition to the documentation referred to in paragraph 3, the exact documentation shall also be kept
(a) that the large-volume transport of liquid oil or fat during the previous shipment was carried out in accordance with paragraphs 1 and 2;
Sign in for notes, favorites and notifications
Regulation Information
| Citation | Decree No. 124 / 2004 Coll., amending Decree No. 77 / 2003 Coll., laying down requirements for milk and milk products, frozen creams and edible fats and oils |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 22.03.2004 |
|---|---|
| Effective from | 01.05.2004 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
Comments 0