Decree No. 132 / 2004 Coll.
Ordonnance on microbiological requirements for food, their control and evaluation
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Effective from 30.04.2004
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26.03.2004
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132
DECLARATION
of 12 March 2004
on microbiological requirements for food, their control and evaluation
According to Article 19 (1) (b) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related laws, as amended by Act No. 146 / 2002 Coll., hereinafter referred to as "the Act":
(1) The Decree sets out the microbiological requirements for food put into circulation, the method of monitoring and the method of evaluation of foodstuffs from a microbiological point of view.
(2) The microbiological requirements for bottled drinking water, bottled table water, bottled infant water and packaged natural mineral waters.1)
(3) Foodstuffs put into circulation must comply with the microbiological requirements laid down in Annexes 1 to 4.
(1) For the purposes of this decree, the following categories of food shall be distinguished:
(a) food intended for direct consumption, which means food in its unaltered state, cooked and consumed in a warm, cold or microwave state, food prepared for consumption by cleaning, washing, peeling, slicing, drying, acidification, fermentation and food to be mixed with hot or cold liquid, according to the manufacturer's instructions before consumption;
(b) foodstuffs not intended for direct consumption are foodstuffs intended for consumption after heat treatment, in particular baking, frying, frying, cooking, microwave cooking, or foodstuffs to be mixed with boiling liquid according to the manufacturer's instructions before consumption,
(c) foodstuffs intended for infant and infant formulae (Annex 3) 2); and
(d) sterilised foodstuffs.
(2) Disabled foods are non-non-healthy foods as provided for in Section 2 (f) of the Act.
Microbiological requirements for food and their control
(1) Microbiological requirements are set as permitted values and maximum limits.
(2) Acceptable values mean an acceptable level of risk and are to be established for food produced from non-toxic raw materials, (3) in compliance with established technology4) and using a system of critical control points. 5)
(3) The highest limit values mean an unacceptable high level of risk to human health, health disorder or spoilage and inapplicability for human nutrition purposes. Crossing the limits means that food is disabled.
(1) The maximum limit values for the number of micro-organisms for food categories are set out in Table 1 of Annex No 1, toxic products of micro-organisms in Table 2 of Annex No 1.
(2) The microbiological requirements for each species, group and subgroup of foodstuffs are determined by the selection of micro-organisms or their groups and by the permitted values as set out in Annex 2. If it is not obvious which species, group or sub-group of foods the food is considered to belong to, it shall be assigned where it is closest to consumption in terms of microbiological risk, taking into account the composition of the food, the way it is processed, the range of consumers and the potential of microbial growth.
(3) For food species for which the requirements specified in Annex 2 are not specified, the permitted values shall be applied according to the categories of food listed in Annex 4.
(4) Foodstuffs which are considered not to be microbiological risk are listed in Annex 5.
(1) Samples are taken by random sampling. In cases of epidemiological significance, in particular where there is a suspicion of an alimentary disease, or where there is a complaint from the consumer, microbiological testing on deliberately selected samples shall target selected micro-organisms causing the disease from foodstuffs listed in Table 1 of Annex 1, or, where appropriate, toxic products from micro-organisms listed in Table 2 of this Annex, or other non-micro-organisms or their toxins which, according to current knowledge, could cause food diseases.
(2) Samples are always taken in quantities that allow a second analysis of the sample under the same conditions. If the controlled person or other person in whose presence a state control may be carried out renounces the right to carry out the second analysis in writing, a sample shall be taken within the scope of one analysis. The competent supervisory authority shall seal the sample for the second analysis. 7) The sealed sample shall be kept by the checked person until the results of the analysis of the first sample have been obtained so as to avoid any change in the characteristics of the sample. Analyses of samples selected in accordance with the first sentence shall be carried out by the laboratories of the competent supervisory authority which have been published by the supervisory authority for this purpose. 8)
(3) The method of sampling foodstuffs for microbiological testing and the procedures for microbiological testing shall be determined in accordance with the relevant Czech technical standards listed in Annex 6. Where methods other than those laid down in Czech technical standards are used for the sampling of foodstuffs for microbiological testing and for microbiological testing procedures, their validation shall demonstrate that they are equivalent to the Czech technical standard in terms of sensitivity, accuracy and reproducibility of results.
Evaluation of food from a microbiological point of view
(1) Foodstuffs are, from a microbiological point of view, disabled if:
(a) the maximum limit values for the number of micro-organisms set out in Table 1 of Annex 1 are exceeded;
(b) contain the toxic products of micro-organisms listed in Table 2 of Annex 1;
(c) contain micro-organisms and microbial metabolites causing the disease from foodstuffs other than those provided for in Tables 1 and 2 of Annex No 1; or
(d) show undesirable changes caused by microbial activity, such as odour, discoloration, surface sap, atypical opacity, gas formation, altered taste or symptoms of undesirable growth of micro-organisms such as visible colonies, mycelium, maz.
(2) Sterilised foodstuffs are considered to be disabled, even if:
(a) the packaging is not whole (leakage is apparent),
(b) a vacuum has been lost;
(c) the packaging is deformed by a flexible or firm discharge (bomb); or
d) the content has changed sensory properties (e.g. odour, atypical colour, taste, consistency).
(3) Where the permitted levels laid down in Annex 2 or Annex 4 have been exceeded but the maximum limits laid down in Annex 1 have not been exceeded, those foods shall be considered as non-compliant with the microbiological quality requirements, i.e. reduced utility value, limited durability or unsuitable for the original use of the food.
Final provisions
The following shall be deleted:
1. Decree No. 294 / 1997 Coll., on microbiological requirements for foods, their method of control and evaluation.
2. Decree No. 91 / 1999 Coll., amending Decree No. 294 / 1997 of the Ministry of Health Coll., on microbiological requirements for food, their method of control and evaluation.
This Decree shall take effect on 30 April 2004.
Minister:
Dr. Součková v. r.
Příloha č. 1
Annex No 1 to Decree No 132 / 2004 Coll.
Maximum limit values for micro-organisms
Method of expression of maximum limit value (NMH):
(a) the quantity of micro-organisms in 1 g or 1 ml of the sample;
it shall be examined by the colony counting technique using filler methods; as micro-organisms, the units forming colonies (cfu) are calculated, for example 105 indicates a limit quantity of 1.105 microorganisms in 1 g or 1 ml of the sample, 5.103 indicates a limit quantity of 5.103 microorganisms in 1 g or 1 ml of the sample.
(b) the requirement of the absence of micro-organisms in the sampling volume or volume intended for testing as indicated behind the oblique line after zero;
is examined by inoculating the whole of the tuber or the whole volume of the sample into the relevant liquid soil followed by propagation, vaccination on the fence soil and confirmation of suspicious colonies; for example, negate / 25 indicates a requirement for the absence of micro-organisms in 25 g or 25 ml of the sample.
Table 1 Bacterial agents of food disease
| Mikroorganismus | Kategorie | Nejvyšší mezní hodnota na g(ml) |
| Bacillus cereus | 105 | |
| 104 | ||
| 102 | ||
| Termotolerantní Campylobacter | negat/25 | |
| Clostridium perfringens | 105 | |
| 104 | ||
| 102 | ||
| Escherichia coli O 157 a další verocytotoxin produkující E.coli (VTEC) | všechny | negat/25 |
| Listeria monocytogenes | ||
| negat/25 negat/25 | ||
| masné výrobky o aw nižší než 0,92 | 102 | |
| mražené krémy, zmrzliny apod. | 102 | |
| ryby uzené studeným kouřem | 102 | |
| Salmonella spp. | negat/50 | |
| negat/25 | ||
| Shigella spp. | negat/25 | |
| Koagulázopozitivní stafylokoky (Staphylococcus aureus a další druhy) | 105 | |
| 104 | ||
| - neurčené k přímé spotřebě | 103 | |
| - určené k přímé spotřebě | 102 | |
| Vibrio parahaemolyticus | ryby, měkkýši, korýši a hlavonožci z vod tropických a subtropických pásem určené k přímé spotřebě | negat/25 |
| Yersinia enterocolitica (suspektní patogenní kmeny) | negat/25 |
negate: inconclusive in mass (volume) of the test sample specified after the oblique line
aw: water activity - food parameter characterising water availability for micro-organisms, takes values from 0 to 1,0.
Table 2 Maximum limits for toxic products of micro-organisms
| Toxin | Kategorie | Nejvyšší mezní hodnota |
| stafylokokové enterotoxiny | všechny | negat.***) |
| enterotoxin (C.perfringens) | všechny | negat.***) |
| enterotoxin (B.cereus) | všechny | negat.***) |
| verocytotoxin (E.coli) | všechny | negat.***) |
| termostabilní hemolytický toxin (V.parahaemolyticus) | všechny | negat.***) |
| Botulotoxin | všechny | negat. |
| mykotoxiny - nejvyšší přípustné množství stanoví vyhláška č. 53/2002 Sb., kterou se stanoví chemické požadavky na zdravotní nezávadnost jednotlivých druhů potravin a potravinářských | ||
* * *) Undetectable in sample mass (volume) determined by the test method used.
Příloha č. 2
Annex No 2 to Decree No 132 / 2004 Coll.
ADDITIONAL VALUES FOR INDIVIDUAL SPECIES, FOOD GROUPS OR GOODS
Method of expressing the permissible value (PH):
(a) the quantity of micro-organisms in 1 g or 1 ml of the sample;
it shall be examined by the colony counting technique using filler methods; as micro-organisms, the colony-forming units (cfu) are calculated, for example 105 indicates the permissible amount of 1.105 microorganisms in 1 g or 1 ml of the sample, 5.103 indicates the permissible quantity of 5.103 microorganisms in 1 g or 1 ml of the sample; For values below 102, the use of the MPN method may be appropriate if it exists for the specified micro-organism (see Annex 5).
(b) the requirement of the absence of micro-organisms in the sampling volume or volume intended for testing as indicated behind the oblique line after zero;
is examined by inoculating the whole of the tuber or the whole volume of the sample into the relevant liquid soil followed by propagation, vaccination on the fence soil and confirmation of suspicious colonies; for example, negate / 25 indicates a requirement for the absence of micro-organisms in 25 g or 25 ml of the sample.
1. MEAT AND MEAT PRODUCTS, POINTS AND ARTICLES OF MEAT, ROLLING MEAT, VERIFICATION AND OTHER MEAT SPECIES AND ARTICLES THEREOF
1.1. Grilled, sliced or shallow meat intended for consumption without heat treatment (tartar steak and similar foodstuffs)
| PH | |
| Celkový počet mikroorganismů | 106 |
| Escherichia coli | 103 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
| Termotolerantní Campylobacter | negat/25 |
| Yersinia enterocolitica | negat/25 |
1.2. Meat products not heat-treated for direct consumption
(products partially maturing, fermented, produced using "starting cultures")
| PH | |
| Escherichia coli | 102 |
| Koagulázopozitivní stafylokoky | 103 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
1.3. Permanent meat products (fermented, maturing)
| PH | |
| Enterobacteriaceae | 102 |
| Koagulázopozitivní stafylokoky | 103 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
1.4. Heat-treated meat products (soft salami, sausages, cookers, crabs, pâté, etc.)
1.4.1. Products not cut
| PH | |
| Celkový počet mikroorganismů | 105 |
| Enterobacteriaceae | 103 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
1.4.2. Plated and cut packaged products
| PH | |
| Celkový počet mikroorganismů | 106 |
| Bakterie mléčného kvašení | 106 |
| Enterobacteriaceae | 103 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
1.5. Pasteurised products in packaging
| PH | |
| Celkový počet mikroorganismů | 104 |
| Enterobacteriaceae | 10 |
| Clostridium perfringens | 10 |
2. FISH, OTHER AQUATIC ANIMALS AND ARTICLES THEREOF
2.1. Smoked and dried fish
| PH | |
| Celkový počet mikroorganismů | 106 |
| Enterobacteriaceae | 103 |
| Koagulázopozitivní stafylokoky | 103 |
| Salmonella spp. | negat/25 |
2.2. Fish products not heat treated, intended for direct consumption (e.g. molluscs)
| PH | |
| Escherichia coli | 103 |
| Koagulázopozitivní stafylokoky | 103 |
| Salmonella spp. | negat/25 |
| Vibrio parahaemolyticus | negat/25 |
2.3. Marine crustaceans, molluscs and cephalopods from tropical and subtropical waters (cooking and disposal of crusts and shells)
| PH | |
| Celkový počet mikroorganismů | 105 |
| Enterobacteriaceae | 102 |
| Koagulázopozitivní stafylokoky | 103 |
| Vibrio parahaemolyticus | negat/25 |
2.4. Fish products marinated, pickled (in jelly, oil, brine, remoulade) and non-pasteurised products of fish (caviar, eyes, anchovy paste, crab sticks, etc.)
| PH | |
| Koliformní bakterie | 104 |
| Bacillus cereus | 5.103 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
2.5. Fish products pasteurised in packaging
| PH | |
| Celkový počet mikroorganismů | 104 |
| Enterobacteriaceae | 10 |
| Clostridium perfringens | 10 |
3. EGGS
3.1. Mayonnaise and mayonnaise flavoured, packaged including sauces, creams
(products in consumer packaging *)
| PH | |
| Celkový počet mikroorganismů | 104 |
| Koliformní bakterie | 102 |
| Koagulázopozitivní stafylokoky | 2.102 |
| Salmonella spp. | negat/25 |
| *) Nebalené výrobky se posuzují podle 14.1. | |
4. MILK AND MILK PRODUCTS, FATS
4.1. Liquid dairy products pasteurised (including flavoured)
| PH | |
| Celkový počet mikroorganismů | 105 |
| Enterobacteriaceae | 10 |
4.2. Dairy products dried including products with ingredients and mixtures for the preparation of ice cream and milk pudding
| PH | |
| Celkový počet mikroorganismů | 5.104 |
| Enterobacteriaceae | 10 |
| Salmonella spp. | negat/25 |
4.3. Milk liquid and concentrated products sterilised and treated with UHT
| PH | |
| Celkový počet mikroorganismů*) | 102 |
| *) Po inkubaci při 30 °C po dobu 15 dnů. | |
4.4. Cheeses, fresh milk, cream creams and curd products, fresh cheese not ripening
| PH | |
| Koliformní bakterie | 103 |
| Koagulázopozitivní stafylokoky | 102 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
4.5. Termified dairy products and products with prolonged durability (pudding, creams, desserts, spread butter, etc.)
| PH | |
| Enterobacteriaceae | 10 |
| Koagulázopozitivní stafylokoky | 50 |
| Bacillus cereus | 103 |
4.6. Fermented milk products (yoghurt, buttermilk, acidophilic milk, sour cream, etc.)
| PH | |
| Koliformní bakterie | 102 |
4.7. Cheese
4.7.1. Raw milk cheese
| PH | |
| Escherichia coli | 104 |
| Koagulázopozitivní stafylokoky | 104 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
4.7.2. Hard cheeses, especially hard cheeses *)
| PH | |
| Escherichia coli | 10 |
| Koagulázopozitivní stafylokoky | 102 |
| *) U strouhaných, plátkováných a krájených sýrů se tolerují hodnoty o řád vyšší. | |
4.7.3. Semi-sparkling cheese (including mould cheese)
| PH | |
| Escherichia coli | 103 |
| Koagulázopozitivní stafylokoky | 103 |
4.7.4. Soft cheese maturing
| PH | |
| Escherichia coli | 103 |
| Koagulázopozitivní stafylokoky | 103 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
4.7.5. Processed cheese
| PH | |
| Enterobacteriaceae | 10 |
| Koagulázopozitivní stafylokoky | 102 |
4.8. Butter, mixed emulsified fats (containing butter, curd)
| PH | |
| Celkový počet mikroorganismů*) | 105 |
| Escherichia coli | 10 |
| *) Nevztahuje se na výrobky ze zakysané nebo polozakysané smetany. | |
5. Frozen and frozen products (packed)
| PH | |
| Celkový počet mikroorganismů*) | 105 |
| Enterobacteriaceae**) | 102 |
| Koagulázopozitivní stafylokoky | 102 |
| Salmonella spp. | |
| *) Nevztahuje se na výrobky s tvarohem nebo jogurtem. | |
| **) Pro výrobky s tvarohem je tolerovaná hodnota 103. | |
6. PROCESSED FRUIT AND VEGETABLES
6.1. Prepared fresh vegetables and fruit, fruit and vegetable juices
6.1.1. Prepared chilled fresh vegetables or fruit packed
| PH | |
| Escherichia coli | 103 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
6.1.2. Fresh fruit and vegetable juices (heat-treated, without preservatives)
| PH | |
| Celkový počet mikroorganismů | 106 |
| Escherichia coli | 102 |
| Kvasinky | 5.104 |
6.2. Dried fruit, sweetened fruit, fruit teas
| PH | |
| Koliformní bakterie | 103 |
| Plísně | 104 |
6.3. Ketchups, dressing products, cold sauces, horseradish mixtures, etc.
| PH | |
| Celkový počet mikroorganismů | 104 |
| Escherichia coli | 10 |
| Kvasinky | 104 |
7. MILLARY PRODUCTS, PLANT SEEDS
7.1. Pasta
7.1.1. Dried pasta, including flavoured or filled
| PH | |
| Celkový počet mikroorganismů | 105 |
| Koliformní bakterie | 103 |
| Koagulázopozitivní stafylokoky | 104 |
7.1.2. Undried pasta including flavoured pasta
| PH | |
| Celkový počet mikroorganismů | 106 |
| Koliformní bakterie | 104 |
| Koagulázopozitivní stafylokoky | 103 |
7.1.3. Undried pasta with filling
| PH | |
| Celkový počet mikroorganismů | 106 |
| Koliformní bakterie | 104 |
| Koagulázopozitivní stafylokoky | 103 |
| Bacillus cereus | 103 |
| Clostridium perfringens | 102 |
7.2. Soya products
7.2.1. Soya products of the tofu type, pasteurised or frozen
| PH | |
| Celkový počet mikroorganismů | 106 |
| Koliformní bakterie | 103 |
| Koagulázopozitivní stafylokoky | 103 |
7.2.2. Soybean products, pasteurised, sojanesis
| PH | |
| Celkový počet mikroorganismů *) | 104 |
| Koliformní bakterie | 102 |
| Koagulázopozitivní stafylokoky | 102 |
| *) Nevztahuje se na výrobky obsahující kulturní mikroflóru. | |
7.3. Plant seed
7.3.1. Peas (with pods)
| PH | |
| Escherichia coli | 5.102 |
| Plísně | 105 |
7.3.2. Spinach seeds
| PH | |
| Escherichia coli | 104 |
| Salmonella spp. | negat/25 |
| Listeria monocytogenes | negat/25 |
8. Bread and sugar products
8.1. Bakery and pastry products with filling (curd, poppy, poppy, cooked creams, fruit, etc.)
| PH | |
| Celkový počet mikroorganismů | 5.105 |
| Koliformní bakterie | 5.102 |
| Koagulázopozitivní stafylokoky*) | 102 |
| Salmonella spp.*) | negat/25 |
| *) Vztahuje se na výrobky plněné až po upečení. | |
8.2. Confectionery stuffed and / or decorated (cakes, cakes)
| PH | |
| Celkový počet mikroorganismů | 106 |
| Koliformní bakterie | 103 |
| Koagulázopozitivní stafylokoky | 102 |
| Kvasinky | 5.104 |
| Salmonella spp. | negat/25 |
9. KAKAO, CHOCOLATE AND CHOCOLATE BONBOES
| M | |
| Celkový počet mikroorganismů | 5.105 |
| Koliformní bakterie | 5.103 |
| Salmonella spp. | negat/25 |
| Koagulázopozitivní stafylokoky | 5.102 |
10. LIMITS (Emulsion liqueurs with an egg and / or milk or cream component containing up to 20% ethanol v / v)
| PH | |
| Koliformní bakterie | 102 |
| Koagulázopozitivní stafylokoky | 102 |
| Bacillus cereus | 5.103 |
| Salmonella spp.*) | negat/25 |
| *) Vztahuje se na vaječné likéry. | |
11. DEHYDRATED PRODUCTS AND INDUSTRIES
11.1. Food intended for consumption after renewal and heat treatment by cooking
| PH | |
| Escherichia coli | 102 |
| Koagulázopozitivní stafylokoky | 103 |
11.2. Food intended for consumption after mixing with liquid
| PH | |
| Celkový počet mikroorganismů | 105 |
| Escherichia coli | 10 |
| Koagulázopozitivní stafylokoky | 102 |
12. SPICES, MIXTURES OF SPICES AND DRY SPICES, HERBAL INFUSIONS
| PH | |
| Escherichia coli | 103 |
| Koagulázopozitivní stafylokoky | 103 |
| Clostridium perfringens | 103 |
| Salmonella spp. | negat/10 |
| Potenciálně toxinogenní plísně Aspergillus flavus *) **) | 5.103 |
| *) Při překročení povolené hodnoty je pro posouzení rozhodující zjištěný obsah aflatoxinů, viz vyhláška č. 53/2002 Sb., kterou se stanoví chemické požadavky na zdravotní nezávadnost jednotlivých podmínky použití látek přídatných, pomocných a vyhlášky č. 233/2002 Sb. | |
| **) Rozumí se tím též Aspergillus parasiticus a Aspergillus nomius. | |
13. FOODSTUFFS INTENDED WITH EQUIPMENT, STRAIN ADDITIVES, FOODSTUFFS INTENDED FOR SPECIAL FOOD
13.1. Gelatin
| PH | |
| Koagulázopozitivní stafylokoky | 102 |
| Clostridium perfringens | 102 |
| Salmonella spp. | negat/25 |
13.2. Food supplements containing vegetable parts or constituents of animal origin (in tablets, tablets, capsules, powder, liquid, etc.)
| PH | |
| Escherichia coli | 102 |
13.3. Foods intended to satisfy the requirements of increased physical performance, weight reduction
| PH | |
| Celkový počet mikroorganismů | 5.105 |
| Escherichia coli | 102 |
| Koagulázopozitivní stafylokoky | 5.102 |
| Salmonella spp. | negat/25 |
13.4. Foods for special medical purposes (administered in a manner such as a gastric probe)
| PH | |
| Celkový počet mikroorganismů | 102 |
| Escherichia coli | 10 |
| Koagulázopozitivní stafylokoky | 50 |
| Bacillus cereus | 50 |
| Salmonella spp. | negat/50 |
| Listeria monocytogenes | negat/25 |
14. BOTTLE PRODUCTS AND FOODSTUFFS FOLLOWING A TEMPERATURE
14.1. Delicatessen products with or without mayonnaise (e.g. salads, baked bread, products in aspice, pickled sausages, pickled cheese, dressing, sauces and toppings of own production, spreads, foams, creams and j.)
| PH | |
| Celkový počet mikroorganismů*) | 2.105 |
| Escherichia coli | 102 |
| Koagulázopozitivní stafylokoky**) | 102 |
| Bacillus cereus | 5.103 |
| Clostridium perfringens ***) | 102 |
| Kvasinky | 5.104 |
| Salmonella spp. | negat/25 |
| *) Nevztahuje se na výrobky obsahujících | |
| **) U výrobků s přídavkem masa korýšů se tolerují hodnoty o jeden řád vyšší. | |
| ***) Sleduje se pouze u pasterovaných výrobků. | |
14.2. Heat-treated food including chilled and frozen (sold at food stores)
| PH | |
| Celkový počet mikroorganismů*) | 104 |
| Enterobacteriaceae | 103 |
| Koagulázopozitivní stafylokoky | 102 |
| Bacillus cereus | 103 |
| Salmonella spp. | negat/25 |
| *) U výrobků obsahujících jako složku syrovou | |
15. POLOTOVARIES INTENDED FOR CONSUMPTION AFTER A HEALTH ADJUSTMENT
15.1. Meat-free preparations fresh, chilled or frozen (for example, garnish dumplings, filling dumplings, coated cheese, vegetable preparations, etc.)
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Regulation Information
| Citation | Decree No. 132 / 2004 Coll., on microbiological requirements for foods, their control and evaluation |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 26.03.2004 |
|---|---|
| Effective from | 30.04.2004 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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