Decree of the Ministry of Agriculture No. 328 / 1997 Coll.
Decree of the Ministry of Agriculture 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 milk and milk products, ice cream and frozen creams and edible fats and oils
Valid
Order
Effective from 31.12.1997
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328
DECLARATION
Ministry of Agriculture
of 11 December 1997
implementing 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, for milk and milk products, ice cream and frozen creams and edible fats and oils
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 milk and milk products, ice cream and frozen creams and edible fats and oils:
MILK AND MILK PRODUCTS
For the purposes of this decree:
(a) raw milk, a liquid secreted by the mammary gland of livestock, obtained by milking, meeting the requirements of specific regulations, 1)
(b) a milk product derived exclusively from milk, provided that the substances necessary for its manufacture can only be added if they are not used to replace all or part of any of the milk constituents;
(c) milk of raw milk treated in accordance with specific regulations, 1)
(d) a cream liquid milk product treated under special regulations (1) and prepared for a fat content of not less than 10% by weight,
(e) a fermented milk product obtained by the fermentation of milk using micro-organisms of lactic acid, not heat treated after the fermentation process,
(f) yoghurt-fermented milk product obtained by the fermentation of milk by yoghurt culture,
(g) concentrated milk or cream milk product resulting from the partial evaporation of water from milk or cream;
(h) dried milk or cream milk product powder obtained by drying milk or cream with a water content not exceeding 5% by weight,
(i) milk product produced by precipitation of milk protein from milk by the action of rennet or other appropriate coagulation agents, by acidification and separation of whey,
(j) fresh cheese not ripened cheese not heat treated after fermentation;
(k) curd-free cheese with a predominant acidic protein clotting over rennet,
(l) maturing cheese cheese which has undergone further biochemical and physical processes after sneezing,
(m) processed cheese which has been heat-treated for addition of melting salts,
(n) a butter milk product containing exclusively milk fat in the form of a fat emulsion,
(o) fresh butter butter within 20 days of the date of manufacture,
(p) table butter butter stored for a period of not more than 24 months from the date of manufacture at temperatures below or below 18 ° C;
(r) the date of removal from storage of the table butter from the freezer store,
(s) milk protein product the product obtained by separating the protein from milk,
(t) buttermilk milk product resulting from the by-product of the manufacture of butter,
(u) whey milk product obtained as a by-product in the manufacture of cheese, including curds and caseins;
(v) heat treatment is a technological process in which the number of undesirable micro-organisms is reduced by the heat heat treatment and ensures the health and durability of the final milk product;
(z) by thermification of heat treatment of dairy products after completion of the fermentation process and before packaging to suppress or stop the activity of the dairy micro-flora present.
Breakdown of species, groups and sub-groups
Breakdown of species, groups and sub-groups is set out in Annex 1.
Labelling
(1) In addition to the information provided for in the Act and in the Specific Regulation (2), additional labelling requirements are contained in paragraphs 2 to 27.
(2) Milk and cream must be marked
(a) species and group,
(b) a sub-group, depending on the fat content for each product set out in Annex 2, Tables 1, 2, 5 and 6,
(c) fat content,
(d) the seasoning ingredient used.
(3) Liquid milk or liquid cream shall be referred to only as milk or cream.
(4) For liquid milk and liquid cream, the method of heat treatment shall be indicated.
(5) The skimmed milk shall be marked with the words "skimmed milk 'at least 30 mm high. The words" with a very low content of fat soluble vitamins' of a letter height of 15 mm or more shall be indicated in close proximity to this marking. This marking shall be indicated on the two larger opposite sides of the package, on which no other particulars may appear, except for the quantity of milk in the package. In the case of roll-shaped packaging, the height of the letters of that marking may be one third lower.
(6) The marking referred to in paragraph 5 shall be printed on a contrast background and shall not overlap with the colour of the packaging. No graphic or image images shall be shown on the packaging.
(7) Only liquid milk or liquid cream is referred to as durable milk or durable cream, where the increase in durability has been achieved by heating above 100 ° C.
(8) The fermented milk product must be labelled
(a) the name of the species or group and of the subgroup, if it meets the requirements set out in Annex 2, Tables 3 and 4;
(b) fat content,
(c) the seasoning ingredient used,
(d) as sweetened if only natural or sweetener is added.
(9) The milk product heat treated for the fermentation process and the milk product, enriched with the addition of the dairy culture, must be labelled
(a) the name of the species,
(b) fat content,
(c) the seasoning ingredient used.
(10) Dairy butter must be labelled
(a) the name of the group if it meets the requirements set out in Annex 2, Table 7;
(b) fat content outside the groups butter and table butter,
(c) salt content of salted butter,
(d) as a single component product where the raw material is only sweet or sour cream and milk culture.
(11) For consumer-packed table butter, the date of application shall be 20 days from the date of removal from storage from the freezer store. The date of manufacture shall refer to the consumer packaging of the manufacturer, the date of removal from the freezer store to the group packaging of the distributor and the date of application of the seller.
(12) Mushroom butter must be marked
(a) the name of the species if it meets the requirements set out in Annex 2, Table 8;
(b) fat content,
(c) dry matter content;
(d) the seasoning ingredient used.
(13) Shape must be marked
(a) the name of the species, group or subgroup, if it meets the requirements set out in Annex 2, Table 11;
(b) a fat or fat content in the dry matter,
(c) dry matter content;
(d) the seasoning ingredient used,
(e) as a single product, where the raw materials are milk, milk culture, rennet and calcium chloride only.
(14) The name "cream cream" is to be used for products of curd or cream containing 30% or more fat in the dry matter containing sugar.
(15) Cheese is marked
(a) the name of the species,
(b) in the case of a group of natural cheeses, the name of the group or subgroup may also be indicated if the cheese complies with the requirements laid down in Annex 2, Tables 9, 10 and 12;
(c) in the case of a group of processed cheeses, the name of the group shall be indicated and the name of the sub-group may also be indicated if the processed cheese complies with the requirements set out in Annex 2, Tables 13 and 14;
(d) a fat or fat content in the dry matter,
(e) dry matter content,
(f) the seasoning ingredient used,
(g) the indication "Made of unpasteurised milk" if the product has been manufactured in accordance with specific provisions; 1)
(h) as a single product, where the raw material is only milk, cheese culture, rennet and calcium chloride and the ingredient edible salt up to 2,5% by weight;
(i) as a processed cheese product where the processed cheese contains more than 5% lactose.
(16) The protein milk product shall bear the name of the species or group if it complies with the requirements set out in Annex 2, Table 15 or 16.
(17) "fresh 'may be marked as liquid milk or liquid cream which has been heat-treated by pasteurisation, butter within 20 days of the date of manufacture and unripened cheese which has not been heat-treated after sieving.
(18) The date of application shall be indicated:
(a) liquid milk and liquid cream which have been heat-treated by pasteurisation, high pasteurisation or ultra-pasteurisation, 1a)
(b) fermented milk products;
(c) the milk product heat treated after the fermentation process,
(d) a milk product enriched with the addition of milk cultures,
(e) fresh butter;
(f) table butter,
(g) curd,
(h) fresh unripened cheese.
(19) Milk and milk products are hereinafter referred to as farm animals. In the case of milk and milk products derived from cow's milk, the type of farm animal may not be indicated. Where milk or milk product is made from several types of livestock milk, the milk shall be marked with the name of the farm animal from which more than 50% of the milk originates. Other types of milk in the product shall be marked with the name "added 'of that milk if their proportion in the product is more than 10%.
(20) The name "milk drink 'may be used for liquid milk products containing more than 50% by weight of milk or whey.
(21) The name "milk 'may be indicated in a product in which milk or milk products make up at least 50% by weight of that product.
(22) The term "cheese 'means a product in which the cheese is at least 51% by weight of that product.
(23) For compound cheese products, the names "cheese cake, cheese dessert, cheese roll, salami melted cheese 'may be used.
(24) The permitted negative mass and volume deviations of milk and milk products packaging are given in Annex 3.
(25) Acceptable technological tolerances for dry matter and fat in dry matter for cheeses and curds may be up to plus 4% from the values given on the packaging, for maturing cheeses tolerance is allowed for dry matter minus 1%.
(26) An indication of the quantity of the ingredient may not be provided on the packaging intended for the consumer if a small quantity of the ingredient (3) for seasoning is not more than 2% of the content.
Quality requirements
The physical, chemical and microbiological requirements for each group of milk products and the types of lactic acid micro-organisms for the production of fermented milk products are set out in Annex 2. Physical and chemical requirements relate to basic product types, i.e. without seasoning additives.
Entry into circulation
(1) Milk, cream and other milk products durable, concentrated milk, milk powder, protein milk products are stored, transported and put into circulation at a temperature below 24 ° C.
(2) All other dairy products shall be stored, transported and put into circulation at a temperature of 4 ° C to 8 ° C.
(3) Dried milk products are stored at relative humidity of up to 70%.
Frozen fungi
For the purposes of this decree:
(a) an ice-cream product obtained by freezing a mixture prepared in particular from cream, milk, milk or vegetable fat, water, sugar, eggs, fruit, additives and flavourings (the basic mixture),
(b) frozen cream product obtained by freezing and grinding pasteurised and homogenised basic mixtures under pressure;
(c) deep-frozen ice cream made of a basic mixture prepared by a warm process and immediately frozen to a temperature of - 18 ° C and below, when packed into packs.
Breakdown of species, groups and sub-groups
Breakdown of species, groups and sub-groups is set out in Annex 4.
Labelling
(1) In addition to the particulars mentioned in the Act and in the Special Regulation (2), additional labelling requirements are contained in paragraphs 2 to 8.
(2) Ice cream and frozen creams are referred to as species and groups. For water ice cream, the name of the group may not be indicated.
(3) In the name of ice cream and frozen cream, the flavouring ingredient used shall be indicated.
(4) In the case of ice cream and frozen cream which has only been seasoned with flavouring substances, the ingredient in the name of the foodstuff should be indicated in the name of the foodstuff by the words "flavored," except for vanilla seasoning.
(5) Ice cream and frozen cream can be named
(a) chocolate, provided that they contain at least 3,0% by weight of cocoa,
(b) cocoa, provided that they contain at least 1,5% by weight of cocoa,
(c) according to the dry nuts used, if they contain at least 1,0% by weight of such fruits or their traps,
(d) according to the fruit species used, if they contain at least 5,0% by weight of fruit or fruit ingredients, in the case of citrus fruits, at least 3,0% by weight.
(6) In the case of a product with an alcoholic component, the ingredient must be indicated in the name of the product, the alcoholic strength not exceeding 3,0% by weight.
(7) The product containing vegetable fat must be marked as such.
(8) The permitted negative mass and volume variations of packages per product are given in Annex 6.
Quality requirements
(1) The physical and chemical quality requirements for the basic mixture are set out in Annex 5.
(2) The consistency of the products shall be fine, smooth, creamy, without lumps, larger crystals and large air bubbles, and may contain visible particles of added flavourings in unmixed form.
(3) The proportion of added flavourings in natural form must be high enough to ensure the characteristic and clearly identifiable taste of the product.
Entry into circulation
(1) Ice cream in containers for direct sale is stored and transported at - 8 ° C to - 14 ° C, deep frozen ice cream and frozen creams put into circulation in consumer packages are stored and transported at - 18 ° C and below. Deep-frozen ice cream and frozen creams shall be transported by means of means of transport which allow the temperature of frozen foodstuffs minus 18 ° C or below to be maintained and equipped with an air temperature registration device. During transport, the temperature of the product may be increased to minus 15 ° C. Air temperature registration records shall be kept and kept for a period of one year.
(2) Frozen creams and deep-frozen ice cream in immediate packings are to be kept at a temperature of - 18 ° C and below, in freezer boxes and freezer equipment, capable of maintaining their temperature and equipped with an air temperature indicator located in a visible place.
(3) The re-freezing and putting into circulation of spontaneously melted products is not permitted.
EDIBLE FATS AND OILS
For the purposes of this decree:
(a) by edible fat and oil a mixture of mixed triacylglycerols which, depending on the relative presence of fatty acids in triacylglycerol, occur under normal conditions in the liquid or solid state,
(b) vegetable fat and oil and oil obtained from seeds, fruits or kernels of oleaginous plants;
(c) animal fat and oil edible fat and oil derived from the fatty tissues of animals for slaughter, marine animals and other animal products;
(d) solidified fat edible fat obtained by the stiffening of vegetable, animal fats and oils or their mixtures;
(e) pre-esterified fat edible fat obtained by the re-esterification of vegetable, animal and oil fats or their mixtures, including solidified fats;
(f) edible food fat which has undergone a freezing or / or re-esterification process, or mixtures of solidified fats and edible fats and oils or mixtures of edible vegetable and animal oils,
(g) emulsified fat and oil or a mixture of solidified or / and esterified oils and fats with edible fats and oils in the form of water and fat emulsions; mixed emulsified fat with a milk fat content of 10% to 80% by weight.
Breakdown of species, groups and sub-groups
The breakdown of species, groups and sub-groups is given in Annex 7.
Labelling
(1) In addition to the particulars mentioned in the Act and in the Special Regulation (2), additional labelling requirements are contained in paragraphs 2 to 11.
(2) Edible fat and edible oil shall be identified by the name of the species, group or subgroup.
(3) In addition, the name of the plant or animal from which it was produced shall be indicated for single-carbon fat and oil if they meet the values set out in Annex 8, Tables 1, 5 and 6.
(4) In the case of emulsified fat, the labelling of the fat content of the product shall be used if it complies with the fat content values given in Annex 8, Tables 3 and 4.
(5) For emulsified fat, the total fat content is indicated.
(6) For mixed emulsified fat, the percentage of milk fat in the fat component by weight shall be expressed in% or g per 100 g fat.
(7) The designation "plant" may be used for margarines which have been produced exclusively from fats and oils of plant origin with a tolerance of not more than 2% by weight for the fat content of animal origin of the total fat content.
(8) The designation "cold pressed" may be used for oils obtained by cold pressing.
(9) The designation "domestic 'may be used for pig fat which has been produced on a dry basis and meets the values set out in Annex 8, Table 5.
(10) The designation "selective 'may be used for pig fat rendered only from raw fat of dorsal and feline fat, and fortified bovine fat, which was only produced from raw beef fat of kidney, pericardium, pericardium and intestinal fat.
(11) The permissible negative mass and volume variations of the packages per product are given in Annex 9.
Quality requirements
The physical and chemical quality requirements are set out in Annex 8.
Entry into circulation
(1) Edible fats and oils are stored and transported in such a way that they are protected from direct sunlight.
(2) The storage temperature must not exceed:
(a) for vegetable fats and oils 20 ° C,
(b) for animal fats and emulsified fats 15 ° C,
(c) in the case of solidified and food fats 20 ° C.
Transitional provisions
(1) Until 1 January 2000, frozen foodstuffs may be transported in means of transport which are not equipped with a temperature registration device.
(2) For a maximum period of 60 days from the date of entry into force of this Decree, the existing labelling may be used for the labelling of packages of liquid milk.
Efficacy
This Decree shall take effect on the date of its publication, with the exception of Sections 3, 8 and 13, which shall take effect on 1 April 1998.
Minister:
Ing. Lux v. r.
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 328 / 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 milk and milk products, ice cream and frozen creams and edible fats and oils |
|---|---|
| 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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