Decree No. 157 / 2003 Coll.
Ordonnance laying down requirements for fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products, and other means of labelling
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Effective from 01.05.2004
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157
DECLARATION
of 12 May 2003
laying down requirements for fresh fruit and fresh vegetables, processed fruit and processed vegetables, dried nuts, mushrooms, potatoes and their products, and other means of marking
According to Article 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on food and tobacco products and amending and supplementing certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll. and Act No. 146 / 2002 Coll., ("the Act ') for fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products:
Processed fruit
This section (3a) implements the relevant European CommunityRegulation (3b) and regulates other requirements concerning processed fruit.
For the purposes of this decree:
(a) fruit - whole fruit, fresh, healthy, with no signs of rot and fungi, containing all the essential parts, in the stage of technological maturity, cleaned, free of undesirable foreign ingredients,
(b) processed fruit - a foodstuff the characteristic ingredient of which is fruit and which has been preserved, with the exception of fruit alcoholic and soft drinks and frozen fruit;
(c) preservation - a technological process which leads to the maintenance of the required quality and health of the product,
(d) sterilisation - heat treatment suppressing the action of micro-organisms in the product for the period specified by the manufacturer;
(e) compote - fruit with or without brine, in airtight containers, preserved by sterilisation,
(f) Selective jam (Extra) - food produced from a mixture of natural sweeteners, 4) water and non-concentrated pulps of one or more fruits, brought to an appropriate jelly consistency,
(g) Selective jam (Extra) - a food meeting the requirements for Selective jam (Extra), with these products being energy / sugar-reduced and meeting the conditions for the relevant nutrition claim; the nutrition claim must be given in the product name,
(h) Extra less sweet jam - food meeting the requirements for Extra jam with less sugar than Extra;
(i) jam - food produced from a mixture of natural sweeteners, water, pulps and pulp, or natural sweeteners, water and pulp, one or more fruit types, brought into an appropriate jelly consistency,
(j) marmalade - food produced from a mixture of natural sweeteners, water and one or more raw materials derived from citrus fruits, brought into an appropriate jelly consistency, the raw materials obtained from citrus fruits being taken to be pulps, pulp, juice, aqueous extracts and bark;
(k) jellies and jellies (Extra) - food produced from a mixture of natural sweeteners and juices, or from a mixture of natural sweeteners and aqueous extracts from one or more fruits, brought into an appropriate jellied consistency;
(l) poodles - food produced from one or more fruits (apples, pears, plums), with or without added natural sweeteners, brought into semi-solid to solid consistency with fine to coarse particles of the pulp of fruit,
(m) cleavage - food produced from one or more fruits, with or without added natural sweeteners, brought into a cashew, spreading consistency with clear rough parts of the pulp,
(n) fruit purée - a food of rare to couscous consistency produced from edible fruit (bark-free, peel, kernels, kernels, kernels) by propagation or similar process, with the possible addition of natural sweeteners, preserved by reducing water content, sterilisation or addition of preservative or by a combination of those methods,
(o) dried fruit - fruit preserved by drying without natural sweeteners,
(p) mixtures of dried fruit - various types of dried fruit where the proportion of dried fruit is 60% or more by weight,
(q) fruit sweetened (candied fruit) - food preserved by increasing dry matter by adding natural sweeteners,
(r) spirit fruit (fruit bowl) - food from fresh fruit or sterilised fruit, watered with drinking water, fermented refined lihem5) or spirit drink, possibly with added natural sweeteners or flavourings,
(s) prepared chilled fresh fruit - food of fresh whole or cut fruit, where appropriate, with the addition of sterilised fruit, contained in a consumer package, intended for direct use;
t) chestnut cream - food produced from a mixture of water, natural sweeteners and chestnut purée obtained from the fruit of chestnut (Castanea sativa),
(u) ginger - edible root of ginger, fresh or preserved, which is allowed to be dried or stored in syrup,
(v) fruit pulp (pulpoe) - edible part of fruit, without bark, peel, kernel, stone and kernel, which is composed of fruit whole, or roughly cut or crushed but not cut into pulp,
(w) fruit working - raw material obtained by grazing edible parts of fruit, as appropriate, free from bark, husks, kernels and stones, which has been watered to the pulp by means of smuggling or a similar process and is intended for further processing;
(x) water extract of fruit - water leaching from fruit, which, in view of the losses necessarily incurred in proper processing, contains all the soluble components of the fruit used in water,
(y) foreign ingredients - all non-food-related articles or substances;
(z) pest - live or dead animal or part thereof at any stage of animal development.
Group breakdown
Annex 2 lists the breakdown of processed fruit into groups.
Labelling
(1) In addition to the information provided for in the law and in the Decree on the method of labelling of foodstuffs (9), processed fruit is further marked
(a) the fruit or species used in descending order according to the weight of the raw material used;
(b) in the case of alcohol fruit (fruit bowling), the ethanol content by volume,
(c) the name of the group;
(d) in the case of jams, Extra jams, Extra special jams, Extra jams, Less sweet jams, Marmalades, jellies, Extra jellies, chestnut puree, pomegranates and fruit purée, the quantity of fruit in grams used to produce 100 g of finished product; the indication of the fruit content shall be in the same field of view as the name of the product and shall be clearly visible in letters,
(e) for jams, Extra jams, Extra jams, Extra special jams, Extra jams, Less sweet jams, Marmalades, Rosolas, Extra jellies, Chestnut puree, Pale jellies, Plevels and fruit purée, the total content of natural sweeteners in grams contained in 100 g of the product, the figure being the quantity determined by refractometry at 20 ° C for the finished product with a tolerance of + / - 3 refractometry; the indication of the natural sweetener content must be in the same field of view as the product name and must be clearly visible in letters,
(f) in the case of jams, Extra jams, Extra special jams, Extra jams, Less sweet jams, Marmalades, Rosolas, Extra jellies, Chestnut puree, Plevel, presence of residual sulphur dioxide if its content in the product exceeds 10 mg / kg;
(g) for jams, Extra jams, Extra jams, Extra special jams, Extra jams, Less sweet jams, marmalades, jellies, Extra jellies, jelly jellies, marmalades and chestnut puree in the product name on behalf of the species or fruit species used, in descending order of the weight of the raw material used; However, for products made from three or more fruits, the indication of the types of fruit used may be replaced by the words "mixed fruit 'or similar wording or by the number of fruits used.
(2) Dried grapes may only be referred to as "raisins" or "raisins."
(3) Modified fresh chilled fruit is always marked on the consumer packaging
(a) the date of application;
(b) storage temperature.
(4) The designation "jelly marmalade" may be used for marmalades, provided that the product does not contain any insoluble citrus fruit matter, except for a small quantity of finely sliced citrus bark.
(5) In the case of processed fruit intended for the manufacture of baker's or pastry products, "jam '," marmalade', "jelly '," chestnut cream', or equivalent, may be used in its name only provided that the processed fruit complies with the conditions of Article 6 (f), (g), (h), (i) and (r) and the physical and chemical quality requirements of Table 1 of Annex 4.
(6) The permitted negative mass deviations of the consumer package are set out in Annex 3.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 4, Tables 1 and 2.
(2) The sensory quality requirements are set out in Annex 4, Tables 3 to 5.
(3) The spirit fruit (fruit bowl) must contain at least 13% by volume of fermented ethanol and must have a minimum of 18% refractometric dry matter.
Technological requirements
(1) The minimum content of fruit in 1 kg of food is given in Annex 2.
(2) In the production of jam, Extra, Extra, Extra, Extra, Extra, Extra, Less Sweet, Jam and Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra.
(3) Extra, special and less sweet, raspberries, blackberries, blackcurrants, blueberries, red currants may only be produced from the non-concentrated purée of the fruit concerned or from the non-concentrated purée of the fruit.
(4) Extra, special and less sweet (Extra) jam and citrus fruit jam can only be produced from whole citrus fruits cut into strips or slices.
(5) In the production of Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Pear, Pear, Watermelons, Watermelons, grapes, Pumpans, Pumpkins, Cucumpkins and tomatoes with other fruits.
(6) In the production of jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Less Sweet from Arrows, Strawberries, Raspberries, Red Currants, Sluts, Rhubarb can be added red fruit juices.
(7) In the production of jam and jelly of strawberries, raspberry, gooseberry, red currant, lilac can be added red beet juice.
(8) The proportion of fruit for the production of jelly and Extra jelly for the use of aqueous fruit extracts shall be calculated by subtracting the weight of water used for the production of aqueous extracts from the total weight of the aqueous extract.
(9) For jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Less Sweet, Jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra.
(10) Spirits, wine, dessert (liqueur) wine, nuts, aromatic herbs, spices, vanilla, vanillin, vanilla extracts and med4 may be added to the foods defined in Sections 6 (f) to 6 (k) and (t) as a partial or complete replacement of natural sweeteners, edible fats and oils as foaming agents and liquid pectin.
(11) In the manufacture of marmalade, essential oils from citrus fruits may be added.
(12) Fruit materials as defined in § 6 (a), (t), (u) and (v) may be processed
(a) heating, cooling or freezing,
(b) by sublimation drying (freezing drying); or
(c) by thickening to the extent technically possible.
(13) Apricots and slime intended for the production of Extra, Extra and Extra special and Extra sweet may also be processed by dehydration processes other than sublimation drying.
(14) Citrus bark may be kept in brine.
(15) For compot, pH may not exceed 4,0.
(16) The dry matter of dried fruit shall be at least 70%, for dried plums at least 67%.
(17) If the refractometry dry matter of the sweet fruit (candied fruit) is less than 70%, the food should be preserved by another preservative process.
Entry into circulation
(1) Dried fruit and dried fruit, unpacked, are stored at a relative humidity of not more than 70%.
(2) Dried fruit and dried fruit, unpacked, are stored and transported separately from substances with significant odours and odours.
(3) Prepared chilled fresh fruit is put into circulation at temperatures from 0 ° C to 5 ° C.
Processed vegetables
For the purposes of this decree:
(a) vegetables - whole vegetables, fresh, healthy, with no signs of rot and fungi, cleaned, free of unwanted foreign ingredients,
(b) processed vegetables - products the characteristic ingredient of which is vegetables and which have been prepared by preservation, with the exception of vegetable soft drinks, dressing products, cold sauces and vegetables deep-frozen;
(c) sterilised vegetables - a product with a liquid in sealed containers, preserved by sterilisation,
(d) dairy-fermented vegetables - the product preserved by the action of lactic fermentation bacteria,
(e) vegetable purée - a food of rare to couchy consistency with any fine or coarse pieces of raw materials produced from edible parts of vegetables (without husks, kernels), preserved by reducing water content, adding salt, sterilising or adding preservatives, or by a combination of those methods,
(f) dried vegetables - food preserved by drying without the use of natural sweeteners or sweeteners,
(g) vegetables sweetened or candied - food preserved by increasing dry matter by the addition of natural sweeteners,
(h) vegetable in salt - vegetables preserved by the addition of edible salt,
(i) chemically preserved vegetables - food preserved by the addition of a chemical preservative;
(j) prepared chilled fresh vegetables - food from fresh whole or cut vegetables with possible addition of vegetables sterilised and seasoning ingredients, sealed in consumer packaging, intended for direct use;
(k) vegetable vinegar - vegetables watered with yeast vinegar so that the resulting concentration of acetic acid is at least 4% by weight.
Group breakdown
Annex 5 lists the breakdown of processed vegetables into groups.
Labelling
(1) In addition to the information provided for in the Act and in the Food Labelling Regulation (9), processed vegetables are further marked:
(a) the botanical name of the vegetable species used in accordance with § 3 (c), unless included in the product name,
(b) the species of brine used,
(c) the name of the group;
(d) indicating whether the product is a spicy vegetable product,
(e) in the case of prepared chilled fresh vegetables and dairy vegetables
1. Date of application
2nd temperature storage.
(2) The permitted negative mass deviations of the consumer package are given in Annex 8, Table 1.
(3) The tolerances allowed from the specified proportion by weight of each vegetable ingredient for vegetable salads and mixtures are set out in Annex 8, Table 2.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 6.
(2) The sensory quality requirements are set out in Annex 7.
Technological requirements
(1) For sterilised vegetable products having a pH of less than or equal to 4,0, the contents of the consumer package must be heated to 80 to 90 ° C.
(2) For sterilised vegetable products with a pH of more than 4,0, the contents of the consumer package must be heated to at least 121,1 ° C or a sterilisation procedure such that vegetative forms of micro-organisms and their spores are killed.
Entry into circulation
(1) Dried and sweetened or unpacked vegetables are stored at a temperature not exceeding 20 ° C and a relative humidity not exceeding 70%, for dried vegetables not exceeding 65%.
(2) Dried and sweetened or candied vegetables are stored and transported separately from substances with significant odours and odours; with the exception of dried and sweetened or candied pre-packaged vegetables in a consumer package.
(3) Adjusted chilled fresh vegetables are put into circulation at temperatures from 0 ° C to 5 ° C.
Oranges
For the purposes of this decree:
(a) nuts - fruits or their seeds referred to in (b) to (i), in the raw state, or roasted or salted;
(b) walnuts - kernels of walnuts and varieties thereof,
(c) hazelnuts - hazelnut kernels;
(d) almonds - dry almond kernels,
(e) cashew nuts - seeds of western kidney,
(f) peanuts or peanuts - fruits of the groundnuts,
(g) Brazil nuts - alfalfa seeds,
(h) coconut nuts - coconut palm fruits,
(i) pine nuts - pine pine pine seeds.
Breakdown of groups and sub-groups
The breakdown of nuts into groups and subgroups is given in Annex 9.
Labelling
(1) In addition to the information given in the Act and in the Decree on the labelling of foodstuffs (9), nuts shall be identified by the name of the group and subgroup, for coconut and mixtures of nuts only by the name of the subgroup.
(2) The permitted negative mass deviations of the consumer package are set out in Annex 10.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 11.
(2) The sensory quality requirements are set out in Annex 12.
(3) The shell must not contain pests.
Fungi
For the purposes of this decree:
(a) mushrooms - edible fresh fruit plants of the higher mushrooms listed in Annex 13,
(b) fresh mushrooms from wild - mushrooms obtained by collection in an environment which is not more than three days old from the date of collection;
(c) fresh mushrooms grown - mushrooms obtained by cultivation under artificial conditions which are not more than five days old from the date of collection;
(d) dried mushrooms - dried mushrooms for which the water content is not more than 12% and the species of mushrooms are macro-identifiable,
(e) preserved mushrooms - mushrooms prepared, in particular by sterilisation and freezing,
(f) other mushroom products - mushrooms prepared, in particular by crushing, grinding, granulation and extraction.
Breakdown of groups and sub-groups
Annex 14 lists the breakdown of mushrooms into groups and subgroups.
Labelling
In addition to the information provided for in the law and in the Decree on the method of labelling of food 9),
(a) fresh wild mushrooms and fresh mushrooms grown with the Czech name of the mushrooms referred to in Annex 13 and the date of collection;
(b) fresh mushrooms of the wild shelf life within three days of the date of collection;
(c) fresh mushrooms grown within five days of the date of collection,
(d) mushrooms and quality classes grown;
(e) mushroom products and other mushroom products by the name of the subgroup and by the Czech name of the mushrooms species used, as set out in Annex 13.
Quality requirements
(1) Fresh wild mushrooms and fresh mushrooms grown, with the exception of cultivated mushrooms, must be of a strong consistency, good for dry-cleaned, without foreign ingredients and impurities. Mushrooms shall not be overaged, moldy, steamed and excessively moist. They may be split not more than one cut, but the hat must be connected to the friction. The peeling of mushroom hats is not allowed except for sliders.
(2) For mushrooms referred to in paragraph 1, perforation shall be allowed up to 10% of the surface area of the cut, but not more than three openings, and minor damage to the crops of the fragment or of the flock in two places. Damaged mushrooms may not be more than 5%, with damaged mushrooms being mushrooms missing more than a quarter of the hat or with pests present.
(3) For dried mushrooms 10% of the weight of perforated mushrooms is allowed. Dried mushrooms have a taste typical of dried mushrooms, are free of foreign odours and flavors, have a colour corresponding to the type of mushrooms used and are sufficiently dry to avoid molding or partying.
Entry into circulation
(1) Fresh wild mushrooms are stored and transported at temperatures from 0 ° C to 10 ° C only in one layer.
(2) Fresh mushrooms grown shall be put into circulation at temperatures from 0 ° C to 6 ° C packed and packaged for direct sale in a maximum of two layers; in unpacked, in bulk, not more than three layers.
(3) Dried mushrooms are stored at a temperature not exceeding 20 ° C and a relative humidity not exceeding 65%.
(4) Fresh mushrooms grown may only be packed or packed in breathable foil.
(5) Dried mushrooms must be put into circulation packed or packaged.
Potatoes and products thereof
For the purposes of this decree:
(a) potatoes intended for consumption - tubers of the varieties and hybrids of Solanum tuberosum L.,
(b) potatoes with early consumption - potatoes harvested before reaching complete maturation of the tubers with easily removable peel without peeling;
(c) potatoes of late consumption - potatoes harvested after reaching complete ripeness of tubers with well-developed and solid skin,
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Regulation Information
| Citation | Decree No. 157 / 2003 Coll., laying down requirements for fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products, and other means of marking them |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 03.06.2003 |
|---|---|
| Effective from | 01.05.2004 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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