Decree of the Ministry of Agriculture No. 326 / 2001 Coll.
Decree of the Ministry of Agriculture 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
Valid
Order
Effective from 01.10.2001
Zobrazeno prvních 200 z celkem 283 ustanovení tohoto předpisu.
Zobrazit celý předpis →
Pro stažení celého znění použijte tlačítko Stáhnout výše.
326
DECLARATION
Ministry of Agriculture
of 30 August 2001
implementing Article 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
According to Article 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 by Act No. 306 / 2000 Coll. and Act No. 119 / 2000 Coll., (hereinafter "the Act ') for meat, meat products, fish, other aquatic animals and products thereof, eggs and products thereof:
MEAT
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 - meat of foals aged not more than 18 months.
Breakdown of species and groups
The breakdown of species and groups shall be as shown in Annex 1, Table 1, for meat, excluding poultrymeat.
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.
Quality requirements
(1) The milk glands and milk nipples in lactating sows should be removed.
(2) Fingerprints of meat stamps marked as edible shall be removed immediately before sale to the consumer.
(3) The uncut carcase of the rabbit shall be put into circulation withdrawn and gutted.
Entry into circulation
(1) Frozen cuts and frozen offal are only put into circulation in packs.
(2) The provisions of paragraph 1 shall not apply to quarters of bovine animals, to the forequarters of swine, to the calf withdrawn whole without the head and to the veal half without the head.
Sales
(1) The non-packaged meat must be sold in such a form as to enable the identification of the market species or part of the carcase.
(2) The minced or cut fresh meat shall be prepared only before the consumer, unless it is minced or cut fresh meat packed.
Meat products
For the purposes of this decree:
(a) meat for the manufacture of meat products as defined in Tables 3 to 13 of Annex 4 - the skeletal muscle of individual mammalian species and birds intended for human consumption which have not been declared unfit for human consumption in accordance with the directly applicable Regulation of the European Communities, 8a)
(b) heat-treated meat product - a product for which at least a heat effect corresponding to a temperature plus 70 ° C has been achieved in all parts for 10 minutes;
(c) heat-treated meat product - a product intended for direct consumption without further treatment for which no heat treatment of raw materials or products has taken place;
(d) a durable heat-treated meat product - a product for which at least the heat effect of a temperature plus 70 ° C has been achieved in all parts for 10 minutes and a downstream process (maturing, smoking or drying under defined conditions) has been reduced by the water activity of aw (max.) = 0,93 and the minimum shelf life of 21 days at a storage temperature plus 20 ° C,
(e) fermented durable meat product - a product not heat-treated for direct consumption for which during fermentation, maturing, drying, or smoking under defined conditions a reduction in water activity of aw (max.) = 0,93, with a minimum shelf life of 21 days at a temperature plus 20 ° C has occurred,
(f) kitchen meat preparations - partially heat-treated prepared meat or mixtures of masses, additives and aids, or other raw materials and flavourings, 8c) intended for heat treatment;
(g) technological packaging - the packaging in which the technological processing of the product is carried out and which usually remains part of it,
(h) insert - cut or grain part of the work,
(i) technological processing - any treatment of meat other than cold use;
(j) preserved - product sealed in immediate packings, sterilised,
(k) semi-preserved - product sealed in immediate packings, pasteurised,
(l) pure muscle protein - protein free of binding tissue and protein of plant origin,
(m) fat content - total fat content determined by hydrolysis-based methods.
Breakdown of species and groups
The breakdown of species and groups is given in Annex 4, Table 1.
Labelling
(1) In addition to the information provided for in the law and in the specific legislation5), meat products shall be identified:
(a) the maximum fat content by weight, with the exception of products consisting of a single muscle or muscle group or attached bones,
(b) the date of application, with the exception of preserved meat and preserved meat products;
(c) the use of meat mechanically separated, including poultry meat mechanically separated, swine or poultry hides, raw fat or raw fat fat; the marking of meat mechanically separated or poultry meat mechanically separated in the composition of the product shall be indicated by the words "meat mechanically separated" or "poultry meat mechanically separated."
(2) Meat products in technological packaging are regarded as unpackaged.
(3) The labelling of meat by animal species in the name of the meat product may be used if the meat product contains more than 50% by weight of that meat from the total meat content. This requirement shall not apply to products listed in Annex 4, Tables 3 to 13.
(4) Ham produced from meat other than pig meat must be identified in the name by the animal species and parts of the carcase from which it comes.
(5) Where the meat product is marked with the name "ham ', it shall comply with the requirements set out in Annex 4, Table 3 and shall also be marked with a quality class.
(6) Meat products shall be identified by the name of the species and group referred to in Annex 4, Table 1. The names of meat products for which compositional requirements, sensory requirements and chemical and physical characteristics are specified in Annex 4 to Tables 4 to 13 shall not be used for other products which do not comply with those requirements, in any derived form, including detail and various attributes which could mislead consumers.
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.
Quality requirements
(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 applies only to the labelling of meat as an ingredient contained in a meat product and does not apply to the labelling of meat under the directly applicable provisions of the European Communities. (a)
(2) When meat products are cut, they must not release water or fat. The meat product insert must not fall out of the container. There shall be no foreign parts not forming part of the composition of the meat product and no stamps. Unprocessed parts, solid skins and collagen parts, clumps of spices or other ingredients shall not be present in the stock unless they are a characteristic of the product.
(3) The surface of meat products must not be greasy, sticky, untypically wrinkled or covered with mould, unless it is of noble species characteristic of the product or otherwise disturbed. The taste of the meat product must be characteristic of the product, it must not show foreign flavors or flavors after the damaged raw material.
(4) The quality and composition requirements for selected meat products are specified in Annex 4 to Tables 3 to 13.
Technological requirements
(1) For heat-treated meat products, the whole product shall be heat-treated to ensure sufficient heat-treatment of all components of the product.
(2) Non-technological non-packaged meat products which are not intended for further heat treatment before use, in particular cooked or smoked meat, must be protected individually or together by packaging not intended for consumers before being put into transport containers with impermeable dates.
(3) One of the basic raw materials or any combination of basic raw materials listed in Annex 4, Tables 4 to 9, shall be used for the production of the meat products listed in Annex 4.
(4) The details of the technological requirements for each group of meat products are set out in Annex 5.
(5) Pigmeat ham must be made from pig hams, for the highest quality class and for the selection grade of pig hams, for the standard class, pork hams may be used.
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) The semi-preserved products must be heat treated in all parts to a temperature corresponding to the effects of a temperature of 100 ° C for at least 10 minutes.
Entry into circulation
(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.
(2) The packaged meat product must be marked immediately after its packaging with the date of its packaging and must be sold no later than the day following that of its packaging.
(3) Meat products covered with spices or other unstable surface treatment shall be put into circulation packed or packaged, 10) except for sale and offering for sale to the consumer.
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 shall be indicated in accordance with the directly applicable European Union provisions governing fishery products (15) by the name laid down in the list of trade marks set out in Annex 11 to this Regulation.
(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 in the directly applicable European Union provisions governing fishery products (15), 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.
Majonoses
(1) For the purposes of this decree, mayonnaise means cold seasoned sauces containing chicken egg yolks and obtained by emulsion of edible vegetable oils in an aqueous phase containing vinegar and possibly other acidifying additives.
(2) In addition to the data provided for in the law and in the specific legislation5), the packaging of mayonnaise shall bear:
(a) period of application,
(b) storage temperature,
(c) in the case of packages of more than 300 g or 300 ml, the consumer shall "use rapidly" after opening.
(3) In the case of packed mayonnaise, negative mass and volume deviations are permitted in Annex 10, Table 3.
(4) Sensory, physical and chemical quality requirements for mayonnaise are set out in Annex 10, Tables 1 and 2.
(5) Mayonnaise should only be put into circulation in airtight packages and kept at a non-volatile ambient temperature of not less than 0 ° C and not more than 15 ° C.
Transitional provision
(1) Foodstuffs put into circulation before the date of application of this Order shall be assessed in accordance with existing legislation.
(2) Meat and meat products may be transported in transport packages in accordance with existing legislation by 30 June 2002 at the latest.
(3) The labelling of foodstuffs under existing legislation may be used by 30 June 2002 at the latest, except for the labelling provided for in Article 3 (2).
Repeal
They shall be deleted:
1. Decree No. 327 / 1997 Coll., implementing § 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, for meat, meat products, fish, other aquatic animals and their products, eggs and their products.
2. Decree No. 89 / 2000 Coll., amending Decree No. 327 / 1997 Coll., implementing § 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, for meat, meat products, fish, other aquatic animals and their products, eggs and products thereof.
Efficacy
This Decree shall take effect on 1 October 2001, with the exception of Article 3 (2) (f), which shall take effect on 1 January 2002, and Article 5 (3) and (4), which shall take effect on the date of entry into force of the Czech Republic into the European Union.
Minister:
Ing. Fencl v. r.
Příloha č. 1
Annex No 1 to Decree No 326 / 2001 Coll.
Breakdown of species and groups
Table 1
Breakdown of meat, excluding poultry carcases and poultry carcases
| Druh | Skupina |
|---|---|
| maso | |
| droby | |
| syrové sádlo, syrový lůj | |
| krev | |
| mleté maso | |
| králík, králičí maso | |
| maso zvěře ve farmovém chovu | |
| zvěřina | |
| drůbeží maso |
Sign in for notes, favorites and notifications
Regulation Information
| Citation | Decree of the Ministry of Agriculture 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 laws, as amended, for meat, meat products, fish, other aquatic animals and their products, eggs and their products |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 12.09.2001 |
|---|---|
| Effective from | 01.10.2001 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
Comments 0