Decree No. 169 / 2009 Coll.
Decree amending Decree No. 326 / 2001 Coll., implementing § 18 (a), (d), (g), (h), (i) and (j) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related acts, as amended, for meat, meat products, fish, other aquatic animals and their products, eggs and their products, as amended by Decree No. 264 / 2003 Coll.
Valid
Order
Effective from 01.07.2009
Text versions:
01.07.2009
18.06.2009
169
DECLARATION
of 5 June 2009
amending Decree No. 326 / 2001 Coll., implementing § 18 (a), (d), (g), (h), (i) and (j) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related acts, as amended, for meat, meat products, fish, other aquatic animals and their products, eggs and their products, as amended by Decree No. 264 / 2003 Coll.
According to Article 18 (1) (a), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related acts, as amended by Act No. 120 / 2008 Coll., hereinafter referred to as "the Act":
This Decree was notified in accordance with Directive 98 / 34 / EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and rules and of rules on information society services, as amended by Directive 98 / 48 / EC.
Decree No. 326 / 2001 Coll., implementing § 18 (a), (d), (g), (h), (i) and (j) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related acts, as amended, for meat, meat products, fish, other aquatic animals and their products, eggs and their products, as amended by Decree No. 264 / 2003 Coll., is amended as follows:
1.
For the purposes of this decree:
(a) meat of cuts - broken down, cuts of carcases of animals resulting from the processing of fresh meat to be put into circulation;
(b) bones - bones obtained by cutting carcases,
(c) blood - blood obtained from slaughter of animals for slaughter by an approved technological process;
(d) raw fat or raw fat fat - fatty tissue obtained by working the carcases of animals for slaughter or cutting meat;
(e) beef - meat of a young bull, bull, bull, heifer, cow,
(f) young bull - uncastrated male animals older than 12 months and up to and including 24 months,
(g) bull - uncastrated male animals aged from 24 months,
(h) bullock - male castrated animals over 12 months of age,
(i) heifers - unheated female animals over 12 months of age,
(j) cow - female animals over 12 months old which have already calved,
(k) pigmeat - pig meat,
(l) sheepmeat - sheep meat,
(m) lamb meat - meat of lambs aged not more than 12 months,
(n) goat meat - goat meat,
(o) kid meat - no more than 12 months old,
(p) horse meat - horse meat,
(q) foal meat - foal meat not exceeding 18 months old. ';
Footnotes 1 to 4 to date are deleted, including the footnotes.
2. Paragraph 2 (2) is deleted and paragraph 1 is deleted.
3. Paragraph 3, including the title and footnotes 5 to 7, reads:
Labelling
(1) In addition to the data provided for in the Act and in the Special Legislation (5), the following shall be indicated:
(a) meat by the name of the group referred to in Annex 1, Table 1, and the species, regardless of sex, referred to in § 1 (e), (k) to (q); meat of other animals by the name of the animal species,
(b) cutting meat by a market-based species referred to in the relevant technical standards (6);
(c) packaged poultry meat 6a), cut meat, meat packed, rabbit meat and game cuts and packaged, offal, bones, blood, raw fat and minced meat, if not frozen, date of application,
(d) venison called deer, tax, deer, muflon, wild pig, hare, pheasant, partridge or wild duck according to the relevant animal species, in the case of split game and parts of the carcase; the meat of farmed game shall be indicated.
(2) Beef cut-off meat packed, packed or unpacked when put into circulation, in addition to the particulars referred to in paragraph 1 and in the directly applicable provisions of the European Community (6b), shall be marked "young bull," "bull," "bullock," "heifer" or "cow."
(3) Where beef is marked as being tested for spongiform encephalopathy of bovine (BSE) 6c, the name of the accredited laboratory which carried out the tests and the number of the laboratory test report for spongiform encephalopathy of bovine (BSE) shall be included in that marking.
(4) In the case of non-pre-packaged fresh beef, the required information shall be placed in writing in a visible and legible manner at the place where the meat is offered for sale to the consumer.
(5) Without prejudice to the requirements for negative weight deviations in accordance with the directly applicable provisions of the European Communities, the permitted negative weight deviations from the declared weight for packed fresh meat (7) and packaged fresh poultrymeat shall be provided for
(a) 10% for packages up to 300 g,
(b) 6% for packages up to 1000 g,
(c) 4% for packages up to 2000 g,
(d) 2% for packages exceeding 2000 g.
5) Decree No. 113 / 2005 Coll., on the labelling of foodstuffs and tobacco products, as amended.
6) ČSN 57 6510 Beef for the section. ČSN 57 6540 Pork meat for cutting. ČSN 57 6570 Veal meat for the section.
(6a) Council Regulation (EC) No 1234 / 2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation). Commission Regulation (EC) No 543 / 2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234 / 2007 as regards marketing standards for poultrymeat.
(6b) Regulation (EC) No 1760 / 2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products and repealing Council Regulation (EC) No 820 / 97. Commission Regulation (EC) No 1825 / 2000 of 25 August 2000 laying down detailed rules for the application of Regulation (EC) No 1760 / 2000 of the European Parliament and of the Council as regards the labelling of beef and beef products. Commission Regulation (EC) No 566 / 2008 of 18 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234 / 2007 as regards the marketing of meat of bovine animals aged 12 months or less.
6c) Regulation (EC) No 999 / 2001 of the European Parliament and of the Council of 22 May 2001 laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies, as amended.
7) Regulation (EC) No 853 / 2004 of 29 April 2004 laying down specific hygiene rules for food of animal origin. ';
4. in Article 4, paragraphs 1, 2, 3, 7 and 8 are deleted;
Paragraphs 4 to 6 shall become paragraphs 1 to 3.
5. In Paragraph 4 (3), "worked 'is replaced by" modified'.
(6) Paragraph 5, including the title and footnote 8 and 8a, shall be deleted.
7. in Article 6, paragraphs 1, 2, 5, 6 and 7, including footnote 7a, are deleted;
Paragraphs 3 and 4 shall become paragraphs 1 and 2.
8. In Article 6 (1), the words "and under the conditions laid down in special legislation8b) 'are deleted.
footnote 8b is deleted.
9. In Article 6 (2), "paragraph 3 'is replaced by" paragraph 1';
Article 10 (7) and (8) are deleted.
11. in Article 9, paragraph 1 is deleted;
Paragraphs 2 and 3 shall be renumbered paragraphs 1 and 2.
12. in Paragraph 10 (a), including footnote 8a, the following shall be added:
"(a) meat for the manufacture of meat products as defined in Annex 4 to Tables 3 to 13 - the skeletal muscle of individual mammalian species and birds intended for human consumption which has not been declared unfit for human consumption under the directly applicable Regulation of the European Communities (8a),
(8a) Regulation (EC) No 854 / 2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption, as amended. Regulation (EC) No 853 / 2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. ';
13. in Article 10, points (b), (c) and (h) are deleted;
Points (d) to (g) shall be renumbered (b) to (e) and points (i) to (o) shall be renumbered (f) to (l).
14. in Article 10 (j), the words "under the conditions laid down by special legislation7a) in such a way as to guarantee commercial sterilita9)" shall be deleted;
footnote 9 is deleted.
15. in Article 10 (k), the words "under the conditions laid down in special legislation7a)" shall be deleted;
16. In Section 10, at the end of point (l), the dot is replaced by a comma and the following point (m) is added:
"(m) fat content - total fat content determined by hydrolysis-based methods."
17. in Article 12 (1), in the introductory part of the provision, the word "packaged" shall be deleted.
18. In Article 12 (4), the words "the muscle of the hams' are replaced by the words" pigmeat '.
19. Paragraph 12 (5) is deleted.
Paragraphs 6 and 7 shall become paragraphs 5 and 6.
20. The following Section 12a is inserted after Section 12:
Allowed negative mass deviations
(1) Allowed negative weight deviations from the declared weight for meat products are fixed
(a) 10% for packages up to 300 g,
(b) 6% for packages up to 1000 g,
(c) 4% for packages up to 2000 g,
(d) 2% for packages exceeding 2000 g.
(2) Allowed negative weight deviations from the declared weight for preserved foods are fixed
(a) 10% for packages up to 350 g,
(b) 5% for packages above 350 g. ';
21. in Paragraph 13, the following paragraph 1 is inserted:
"(1) Meat for the manufacture of meat products as defined in Tables 3 to 13 of Annex 4 is meat with naturally contained or adjacent tissues for which the total fat and connective tissue content does not exceed the values set out in Table 2 of Annex 4. Diaphragm and chewing muscles are also considered as part of the skeletal muscle. The use of this definition shall apply only to the labelling of meat as an ingredient contained in a meat product and shall not apply to the labelling of meat under the directly applicable provisions of the European Communities (8a). '
Paragraphs 1 to 3 shall be renumbered paragraphs 2 to 4.
22. in Paragraph 14 (3):
"(3) For the production of meat products listed in Annex 4, Tables 4 to 9, one of the basic raw materials or any combination of the basic raw materials listed in Annex 4, Tables 4 to 9 shall be used. ';
23. in Paragraph 14, paragraphs 4, 5 and 8 are deleted;
Paragraphs 6 and 7 shall be renumbered paragraphs 4 and 5.
24. After Paragraph 14, the following Section 14a is inserted:
Other technological requirements
(1) Preservatives must be heat treated in all parts to a temperature corresponding to 121 ° C for at least 10 minutes.
(2) Semi-preserved products must be heat treated in all parts to a temperature the effects of which correspond to the effects of a temperature of 100 ° C for at least 10 minutes. '
25. Paragraph 15 (1) reads as follows:
"(1) Unpackaged meat products must be sold within 24 hours of their cutting. For consumers, the date and time of cutting shall be indicated on the packaging. '
26. Paragraph 15 (2) is deleted.
Paragraphs 3 and 4 shall become paragraphs 2 and 3.
Article 27 (16) and (17) are deleted.
28. Sections 3 and 4, including the headings and footnotes Nos 11 to 14, read:
FISHING PRODUCTS AND OTHER AQUATIC ANIMALS
For the purposes of this decree:
(a) other aquatic animals - live bivalve molluscs, live echinoderms, live tunicates, live marine gastropods, reptiles and frogs;
(b) fresh other aquatic animals - other aquatic animals which have not been preserved in any way, salted, frozen or otherwise processed, except for cooling.
Labelling
(1) The trade names of fishery products and other aquatic animals are indicated in accordance with the directly applicable Regulation of the European Communities (11) and in accordance with the names laid down in the relevant technical standard (12).
(2) For semi-preserved products and hermetically packaged products, the packaging must indicate the specific storage conditions; for temperatures, the figure is expressed by numerical values.
(3) The permitted negative mass deviations from the declared weight are given in Annex 7.
Quality requirements
(1) In cases where the quality requirements are not laid down directly by the provisions of the European Community (11), the requirements laid down in paragraphs 2 to 6 shall apply.
(2) Fresh fishery products and other aquatic animals
(a) it must have a characteristic odour for the genus or species of fishery products and other aquatic animals;
(b) they must be consistent with the characteristics of the muscle structure.
(3) Processed fishery products, with the exception of processed fishery products smoked by cold smoke, are heat treated in such a way that at least the heat effect corresponding to the temperature plus 70 ° C is achieved in all parts for 10 minutes and the organoleptic characteristics correspond to the declared genus and species in the trade name, free of foreign flavours and odours.
(4) Salted fishery products and their products are manufactured only from fresh or frozen fishery products, eggs and roes. The salt content in strongly salted fishery products and products thereof is more than 14%, in medium-salted 10 to 14%, in slightly salted 4 to 10%.
(5) Sardel paste may contain a maximum of 25% salt.
(6) Dried fishery products may be salted and unsalted, their water content must be less than 18% and stored at relative humidity of 65 to 70%.
Entry into circulation
(1) Unpacked fishery products, other aquatic animals and products thereof must not be put into circulation together with other foodstuffs in a manner which could give rise to a mutual adverse effect on the smell.
(2) Semi-finished products from fishery products and other aquatic animals are permitted to be sold only packaged or packaged.
EGGS
(1) The code identifying the producer's distinguishing number, which shall be indicated on the eggs under the directly applicable Regulation of the European Communities (13), consists of:
(a) the farming method to be indicated by the appropriate code:
1. "1" for free range laying eggs,
2. "2" for laying eggs in halls,
3. "3" for eggs of laying hens in cages, or
4. "0" for laying eggs kept in accordance with the requirements of organic farming (14);
(b) State registration code;
(c) a four-digit alphanumeric code which expresses the numerical component of the holding registration number.
(2) Class A eggs are kept at a non-volatile temperature of not more than plus 18 ° C.
(3) Japanese quail eggs in shell suitable for human consumption or for processing are stored, stored and transported dry, outside the direct reach of the sun, at a non-volatile temperature of not more than plus 18 ° C.
11) Council Regulation (EEC) No 2136 / 89 of 21 June 1989 laying down common marketing standards for preserved sardines, as amended by Commission Regulation (EC) No 1181 / 2003. COUNCIL REGULATION (EEC) No 1536 / 92 of 9 July 1992 laying down common marketing standards for preserved tuna and tuna. Council Regulation (EC) No 2406 / 96 laying down common marketing standards for certain fishery products, as amended. Council Regulation (EC) No 104 / 2000 on the common organisation of the markets in fishery and aquaculture products. Commission Regulation (EC) No 2065 / 2001 laying down detailed rules for the application of Council Regulation (EC) No 104 / 2000 as regards informing consumers about fishery and aquaculture products.
12) ČSN 56 0634 Fish and aquatic animals - terminology.
13) Article 9 of Commission Regulation (EC) No 589 / 2008 of 23 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234 / 2007 as regards marketing standards for eggs.
14) Act No. 242 / 2000 Coll., on organic farming and amending Act No. 368 / 1992 Coll., on administrative fees, as amended. '
29. In Annex 1, Table 1 reads:
"Table 1
Breakdown of meat, excluding poultry carcases and poultry carcases
| Druh | Skupina |
| maso | výsekové maso |
| kosti | |
| droby | |
| syrové sádlo, syrový lůj | |
| krev | |
| mleté maso | |
| králík, králičí maso | |
| maso zvěře ve farmovém chovu | |
| zvěřina | |
| drůbeží maso |
30. In Annex 1, Tables 2 and 3 are deleted.
31. Annexes 2 and 3 are deleted.
32. In Annex 4, Table 3 reads:
"Table 3
Composition and sensory requirements for ham
| Skupina | Výrobek | Třída jakosti | Charakteristika | Smyslové požadavky |
| tepelně opracovaný výrobek | šunka | nejvyšší jakosti | obsah čistých svalových bílkovin nejméně 16,0 % hmotnostních použití vlákniny, škrobu (včetně škrobu modifikovaného fyzikálně či enzymy), rostlinných nebo jiných živočišných bílkovin se nepřipouští | a) konzistence – v uceleném kusu pevná, soudržná; plátky se nesmějí oddělovat na jednotlivé svaly; u sterilovaného výrobku v konzervě je povoleno proměnlivé množství volného aspiku b) vzhled v nákroji – výrobek na řezu barvy odpovídající druhu použitého masa, jednotlivé svaly patrny a spojeny drobně rozpracovanou svalovinou; ojedinělá menší ložiska tuku na řezu přípustná, rovněž přípustné menší dutinky, vyplněné např. aspikem c) vůně a chuť – typická pro šunku, přiměřeně slaná, lahodná, výrobek na skusu v tenkých plátcích křehký |
| výběrová | obsah čistých svalových bílkovin nejméně 13,0 % hmotnostních použití vlákniny, škrobu (včetně škrobu modifikovaného fyzikálně či enzymy), rostlinných nebo jiných živočišných bílkovin se nepřipouští | |||
| standardní | obsah čistých svalových bílkovin – nejméně 10,0 % hmotnostních |
33.Annex No 6 is deleted.
34. Annex 7 reads as follows:
"Annex No 7 to Decree No 326 / 2001 Coll.
Allowed negative mass deviations from the declared weight for fish products
| Čerstvé produkty rybolovu, upravené produkty rybolovu, zpracované produkty rybolovu, vyjma sardelové pasty a konzerv | sardelová pasta | konzervy | ||||
| Přípustné záporné hmotnostní odchylky od deklarované hmotnosti | balení: | balení: | balení: | |||
| do 300 g | -10 % | v tubě | -10 % | do 350 g | -10 % | |
| do 1000 g | -6 % | do 350 g | -10 % | nad 350 g | -5 % | |
| do 2000 g | -4 % | nad 350 g | -5 % | |||
| nad 2000 g | -2 % | |||||
Transitional provisions
1. Foodstuffs produced and put into circulation before the date of application of this Decree shall be assessed in accordance with existing legislation.
2. Food labelling under existing legislation may be carried out no later than 1 year after the date of entry into force of this Decree.
Efficacy
This Decree shall take effect on 1 July 2009.
Minister:
Ing. Shebesta v. r.
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Regulation Information
| Citation | Decree No. 169 / 2009 Coll., amending Decree No. 326 / 2001 Coll., implementing Section 18 (a), (d), (g), (h), (i) and (j) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related acts, as amended, for meat, meat products, fish, other aquatic animals and their products, eggs and their products, as amended by Decree No. 264 / 2003 Coll. |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 18.06.2009 |
|---|---|
| Effective from | 01.07.2009 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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