Decree No. 327 / 1997 Coll.
Decree of the Ministry of Agriculture 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
Valid
Order
Effective from 31.12.1997
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327
DECLARATION
Ministry of Agriculture
of 10 December 1997
implementing 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, for meat, meat products, fish, other aquatic animals and their products, eggs and their products
According 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 laws (hereinafter referred to as "the Act ') for meat, meat products, fish, other aquatic animals and their products, eggs and their products:
MEAT
For the purposes of this decree:
(a) meat of all parts of animals intended for human consumption, the application of which has been decided pursuant to a special Regulation (1) and have not been treated otherwise than with cold or freeze;
(b) the carcase of the product obtained by the slaughter of animals for slaughter (1) and prepared for veterinary examination (1)
(c) cut carcases of large slaughter animals for sale to the consumer,
(d) meat of large slaughter animals of bovine, porcine, ovine, caprine and domesticated solipeds;
(e) beef meat of bovine animals,
(f) pig meat;
(g) veal meat of calves aged not more than 4 months weighing not more than 215 kg;
(h) meat of sheep;
(i) lamb meat of lambs aged not more than 8 months and weighing not more than 41 kg,
(j) kid meat of kid aged not more than 5 months by kid;
(k) goat meat;
(l) meat of horses and domestic solipeds,
(m) meat of foals aged not more than 18 months;
(n) poultrymeat meat from poultry, in particular chickens, hens, ducks, geese, turkeys or guinea fowls;
(o) chicken meat not exceeding 3 months of age;
(p) rabbit meat of rabbits,
(r) game meat of game 2) living in the wild or farmed, in particular deer, tax, deer, deer, muflon, wild pig, hare, pheasant or partridge;
(s) offal of edible offal and parts of carcasses;
(t) bones obtained by cutting carcases,
(u) blood obtained at the time of slaughter of animals for slaughter by an approved technological procedure, 1)
(v) raw fat or fat fat fat fat obtained by working the carcases of animals for slaughter or cutting meat;
(z) minced meat, a mechanically fined product made from meat from cutting.
Group breakdown
The breakdown of groups is given in Annex 1.
Labelling
In addition to the data specified in the Act and in the Specific Regulation (3), the following additional labelling requirements are:
(a) the meat shall be identified by the name of the group and by the species irrespective of sex, as provided for in § 1 (e) to (r). Meat from other animals shall be indicated by the name of the animal species,
(b) the cutting meat of large slaughter animals may also be identified by a market species according to technical norem4) for cutting meat;
(c) the species referred to in Annex No 2 shall be indicated in the labelling of the group "offal,"
(d) in the case of minced meat, the percentage by weight of each species of cutting meat used shall be marked;
(e) the poultry meat shall be marked with the name chicken, chicken, duck, goose, guinea fowl, turkey and, for poultry cuts and boneless meat and parts of the carcase;
(f) venison is referred to as deer, tax, deer, muflon, wild pig, hare, pheasant or partridge, and in the case of split game and parts of the carcase,
(g) cut meat packed, poultry, split game and rabbits, offal, bones, blood, raw fat and minced meat, if not frozen, shall bear the date of application;
(h) for minced meat packed, the maximum fat content by weight shall be indicated.
Quality requirements
(1) The quarters, half-carcases and, where appropriate, whole carcases of carcasses must not be contaminated or otherwise sensory.
(2) Carcasses
(a) be free from incisions, puncture wounds, blood bruising, bruising, abrasions and bruising,
(b) it must not contain clotted blood residues, bone splinters, bone fragments and broken bones, corneal lining residues, skin excluding poultry, game during maturing of the meat and boiled pig skin,
(c) it is free from fedora fat, larger parts of fat, hair, offal other than kidney in poultry, sheep, kid and lamb,
(d) they must not show signs of dehydration and fat rancid,
(e) poultry may have isolated hair feathers, lung residues and internal felt fat.
(3) For quarters and half-carcases of large slaughter animals, the spinal cord must be removed.
(4) Milky glands and nipples should be removed.
(5) Fingerprints of meat stamps marked as edible, (5) are removed immediately before sale to the consumer.
(6) The undivided rabbit is put into circulation withdrawn and gutted.
(7) Undivided poultry shall be put into circulation without heads and feet.
Technological requirements
(1) After slaughter, the meat must be chilled no later than 48 hours in all parts except for blood, poultry, rabbits and kept at a temperature not higher than:
(a) plus 7 ° C for cutting meat;
(b) plus 3 ° C for offal;
(c) plus 2 ° C for minced meat packed.
(2) After extraction, the blood must be cooled within 3 hours at the latest to a temperature not higher than plus 3 ° C.
(3) After slaughter, the meat of poultry and rabbits shall be chilled no later than 2 hours and, in the case of heavy turkeys, no more than 12 hours and kept permanently in all its parts at a temperature not exceeding plus 4 ° C.
(4) No action shall be taken to restore the appearance of freshness in meat.
Entry into circulation
(1) Meat must be stored separately from other foodstuffs.
(2) In premises where the meat (cutting, cutting, packaging) and handling of the meat (expedition) is treated, a temperature of not more than plus 12 ° C shall be necessary from a technological point of view.
(3) Frozen meat and offal must only be put into circulation in packs.
Storage
(1) During storage, the meat must be protected from direct sunlight.
(2) Blood intended for food use may be put up for sale not later than 24 hours after extraction, in consumer-packed, impermeable, resistant packaging and cooled to plus 2 ° C.
(3) For storage of meat, the same temperatures referred to in § 5 shall apply at relative humidity between 85 and 95% and air flow between 0,1 and 0,3 m3 / s.
(4) The air flow and relative humidity are not determined when stored in packaged meat.
(5) One storage space must not be combined:
(a) unpacked poultry and other non-packaged meat groups;
(b) unpacked meat and unpackaged meat products.
Transport
(1) When transporting meat, the meat temperature laid down in Section 5 (1) shall not be increased by more than 2 ° C.
(2) Means of transport used for the transport of meat shall not be used for the transport of persons, animals and products which could adversely affect or contaminate the meat.
(3) The carcases of large slaughter animals in the quarters, cattle, horses, foals and other domesticated solipeds, pigs and calves in the halves, or whole carcases of sheep, goats, lambs, kids and calves, with the exception of frozen meat, must be transported in a visa or a bed in one layer from the floor and walls of the vehicle and separated by a support meeting the requirements for materials in contact with foodstuffs.
(4) Sewing meat and meat products may be transported together in a single means of transport where they are stored separately in separate transport packages which meet the requirements for materials in contact with foodstuffs.
(5) They shall not be in one transport package together:
(a) unpacked meat and unpackaged meat products;
(b) poultry and other meat groups,
(c) poultry and meat products.
Sales
(1) The same requirements as for storage and transport apply when sold.
(2) Unpacked meat must be sold in such a form as to enable the identification of the market species or part of the carcase.
(3) The minced or cut meat may be prepared only before the consumer, unless it is minced or cut meat packed.
Meat products
For the purposes of this decree:
(a) a meat product of a technologically worked product containing, as the predominant basic raw material, meat of which the application of which has been decided pursuant to a specific Regulation, 1)
(b) a heat-treated meat product for which a heat effect corresponding to a temperature of 70 ° C has been achieved in all parts for at least 10 minutes;
(c) heat-treated meat product meat product intended for direct consumption without further treatment for which no heat treatment of raw materials or products has taken place;
(d) a durable meat product which has undergone the use of the technology, in particular by smoking, cooking, drying and maturing, or through the composition of the raw materials, to prolong storage;
(e) uncooked meat or mixtures of meat and other raw materials, flavourings and auxiliary substances intended for heat treatment;
(f) a technological packaging containing the technological working of the product and which usually remains part of it;
(g) the cut or grain part of the work,
(h) by technological treatment, any treatment of meat other than cold use;
(i) by sterilising the method of preservation in which vegetative forms of micro-organisms and their spores are destroyed;
(j) pure muscle protein protein protein protein without binding tissue protein and protein of plant origin,
(k) an evenly mixed mixture of technologically treated raw materials, flavourings and excipients in quantities specified by the recipe.
Group breakdown
The breakdown of groups is set out in Annex 3.
Labelling
(1) Meat products are identified by the name of the species and group referred to in Annex 3.
(2) In addition to the information provided for in the Act and in the Specific Regulation (3), packaged meat products shall be marked with:
(a) the maximum fat content by weight, except for products consisting of a single muscle or muscle group or attached bones,
(b) the date of application, with the exception of preserved meat and durable meat products.
(3) Meat products in technological packaging are regarded as unpackaged.
(4) The designation of meat by animal species in the name of the meat product may be used only if the meat product contains more than 50% by weight of that meat from the total meat content.
(5) Where the word base or the words "ham 'are used in the product name, the minimum content of pure muscle protein shall be indicated.
(6) Ham-type products made from meat other than the muscle of the hams must be identified in the name by the animal species and parts of the carcase from which they come.
Quality requirements
(1) 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 and unprocessed parts, stamps, shrouds of spices or other components in the container.
(2) The surface of meat products must not be greasy, sticky, uncharacteristically wrinkled or covered with mould, unless it is of noble species characteristic of the product or otherwise disturbed.
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 products which are not intended for further heat treatment before use, such as cooked or smoked meat, must be individually protected by packaging not intended for consumers before being placed in transport packages.
(3) Non-heat-treated meat products may only be produced from raw materials which have been frozen to at least minus 5 ° C in the core for 48 hours before processing.
(4) Meat products shall be cooled as quickly as possible to the storage temperature specified in Annex 4 after completion of the heat treatment.
(5) Meat products shall not be carried out by any action to restore the appearance of freshness.
(6) The technological requirements for each product group are set out in Annex 5.
Entry into circulation
(1) When selling and offering for sale, the requirements set out in Annex 4 shall apply.
(2) Non-packaged cut meat products must be sold on the day of cutting.
(3) Products covered with spices or other unstable surface treatment shall be put into circulation packed or packaged, except for sale and offering for sale to the consumer.
Storage
(1) Non-packaged durable meat products are stored in dark, cold, dry spaces, with a slight flow of fresh air, strictly hanging.
(2) The storage conditions are set out in Annex 4.
Transport
(1) Unpacked meat products in technological packaging are transported in bulk in transport packages, protected from deformation and pollution.
(2) Meat products, with the exception of meat cans, are transported at the temperatures listed in Annex 4 and may be increased by up to 2 ° C during transport.
FISH, OTHER AQUATIC ANIMALS AND ARTICLES THEREOF
For the purposes of this decree:
(a) fish and other aquatic animals fish and other aquatic animals usable for human consumption;
(b) fresh fish and other aquatic animals, fish and other aquatic animals, not prepared or prepared by cleaning, guttering or splitting, chilled so as to avoid freezing of the muscle;
(c) frozen fish and other aquatic animals of fish and other aquatic animals which have undergone the freezing process, 6)
(d) fish products and other aquatic animals products which have undergone a chemical or physical process, in particular smoking, marinating, salting, freezing or drying;
(e) uncooked or partly cooked meat or mixtures of meat of fish or aquatic animals and other raw materials, additives and aids and flavourings intended for heat treatment.
Breakdown of species, groups and sub-groups
Breakdown of species, groups and sub-groups is set out in Annex 6.
Labelling
(1) The packaging of fish, other aquatic animals and products thereof shall, in addition to the information provided for in the Act and in the Special Regulation (3), be accompanied by the name of the species, group or subgroup, and the genus or species.
(2) In the case of semi-preserved products, storage conditions must always be indicated.
(3) Mass tolerances are set out in Annex 7.
(4) The packaging of the product shall indicate that muscle other than whole meat, in particular crushed or shallow, has been used in the processing of fish and other aquatic animals.
Quality requirements
The quality requirements are set out in Annex 7.
Technological requirements
(1) For the processing of fish and other aquatic animals and products thereof, only raw material complying with the requirements laid down in special Regulation (1) may be used.
(2) Other technological requirements are set out in Annex 7.
Entry into circulation
(1) Fresh freshwater fish are stored, transported and put into circulation at an ambient temperature from -1 ° C to + 5 ° C.
(2) Fresh sea fish and other aquatic animals are stored, transported and offered for sale in melting ice at temperatures from -1 ° C to + 2 ° C.
(3) Together with non-packaged fish, other aquatic animals and products thereof, food and products which could have an adverse effect on each other with their odours may not be put into circulation.
(4) Semi-finished products of fish and other aquatic animals are allowed to be sold only packaged or packaged.
(5) In addition to the information referred to in point 1, the packaging of the products shall indicate whether the fish is gutted, partially gutted or not.
(6) Smoked fish shall not be put into circulation in non-gutted vacuum packs.
EGGS AND ARTICLES THEREOF
For the purposes of this decree:
(a) eggs of birds in shell not washed or otherwise cleaned, 1)
(b) fresh eggs from hens meeting the requirements of Class I stored under the conditions laid down in Section 29 (1);
(c) cold-keeping eggs by hens meeting the requirements of Class II, the durability of which has been extended by storage under the conditions laid down in Article 29 (2);
(d) preserved eggs from hens meeting the requirements of Class II for which durability has been extended by storage in a mixture of gases the composition of which is different from that of the air;
(e) mayonnaise 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.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 8.
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 327 / 1997 Coll., implementing § 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 laws, 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 | 31.12.1997 |
|---|---|
| Effective from | 31.12.1997 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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