Decree of the Ministry of Agriculture No. 332 / 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 fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products
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Order
Effective from 31.12.1997
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01.09.2000
31.12.1997
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332
DECLARATION
Ministry of Agriculture
of 12 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 fresh fruit and fresh vegetables, processed fruit and processed vegetables, dried nuts, mushrooms, potatoes 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 fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products:
FRESH FRUIT AND FRESH VEGETABLES
For the purposes of this decree:
(a) fresh fruit and seeds of trees, shrubs or herbs put into circulation immediately after harvest or after a certain period of storage in the raw state,
(b) fresh vegetables of edible part, in particular roots, eyeballs, leaves, leaves, flowers, fruits of one year or of multiannual plants put into circulation immediately after harvest or after a certain period of storage in the raw state.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 1.
Labelling
In addition to the particulars provided for in the Act and in the Specific Regulation (1), these additional labelling requirements are:
(a) the name of the subgroup;
(b) quality class,
(c) the name of the variety if the technical standard is required, 2)
(d) an indication that fresh fruit or fresh vegetables have been treated with preservative or other chemicals after harvesting.
Quality requirements
Fresh fruit and fresh vegetables shall be classified according to sensory and physical requirements in the quality classes laid down by technical normal.2)
Storage
Fresh fruit and fresh vegetables shall be stored separately, in clean, well-ventilated areas, where appropriate in controlled areas and on wooden floors.
PROCESSED FRUIT
For the purposes of this decree:
(a) processed fruit products the characteristic ingredient of which is fruit and which have been preserved, excluding fruit alcoholic and non-alcoholic beverages and frozen fruit;
(b) preserving technological processes leading to the maintenance of the required quality and health of the product;
(c) with or without brine in sealed containers, preserved by sterilisation,
(d) a fruit spread (marmalade, citrus marmalade, jam, jelly, poodle, cleavage) of a paste, jelly, semi-solid or with pieces of fruit, preserved by reducing the water content or by sterilising or adding a preservative, where appropriate a combination of those methods, with the addition of sugar, rosolotvorous products and, where appropriate, flavourings, means:
1. Jams and special jams of a food of jelly to slightly molten, spreadable consistency, containing whole or part of fruit;
2. a jellied, semi-solid, solid, marmalade food, homogeneous without any distinct pieces of fruit,
3. Citrus marmalade food of jellied, semi-solid, spreadable consistency without or with distinct pieces of citrus bark,
4. jelly and special jelly food of jelly, insoluble, spreadable consistency, clear or slightly opalescent, matte in pineapple and citrus jelly, with possible parts of parenchymatic tissue,
5. food deposits of semi-solid to solid consistency with fine to coarse particles of the pulp of fruit;
6. a curly food of a cashew, flowing consistency with clear rough parts of the flesh fruit.
(e) a fruity purée of a food of low to coughold consistency produced from edible fruit (bark-free, skin-free, kernels, pits, kernels) by smuggling or by a similar process, with possible addition of sugar or sweetener, preserved by reducing water content, sterilisation or addition of preservatives, or a combination of those methods, where appropriate;
(f) dried fruit food preserved by drying without the use of sugar or sweetener;
(g) mixtures of dried fruit of different types of dried fruit where the proportion of dried fruit by weight is 60% or more,
(h) fruit-sweetened or candied food preserved by increasing dry matter by the addition of sugar;
(i) fruit loaded in spirit with food from fresh or sterilised fruit, watered with drinking water, fermented refined lihetm3) or spirit drink, possibly with added sugar or sweetener and possibly with added flavouring substances,
(j) by sterilisation, heat treatment suppressing the action of micro-organisms in the product for the period specified by the manufacturer;
(k) prepared fresh fruit prepared with food from fresh whole or cut fruit, where appropriate, with the addition of fruit of sterilised or vegetables fresh or sterilised, contained in a consumer package, intended for direct use;
(l) chestnut puree food of cashmere consistency produced from chestnut purée and sugars,
(m) fruit fresh, (2) healthy, free from signs of rot and mould, in the stage of technological maturity, purified, deficient (pest and rot infestation, mechanical damage) and mechanical impurities; fruit also means tomatoes, edible parts of lodgers rhubarb, carrots, pomegranates, cashew apples and passion fruit,
n) Chestnut fruit of Chestnut Castanea sativa, 2)
(o) ginger edible root of ginger,
(p) citrus fruit bark, cleaned, with or without endocarp,
(q) the fruit (pulp, pulp) of the edible part of fruit, without bark, husks, kernels, seeds and kernels, which are composed of fruit whole, or roughly cut or crushed but which have not been watered to propress,
(r) fruit working product obtained by grazing edible parts of whole or peeled fruit without separation of the juice;
(s) fruit juice or concentrated fruit juice or dried fruit juice, which means:
1. fruit juice obtained from fruit by mechanical processes, fermented but not fermented, with colour, aroma and taste typical of the fruit,
2. Concentrated fruit juice product obtained from fruit juice by physical removal of the specific water content,
3. dried fruit juice product obtained from fruit juice by physical removal of almost all water content;
(t) an aqueous extract of fruit from the water lees which, taking into account the losses necessarily incurred in proper processing, contains all the soluble components of the fruit used in the water;
(u) pests of live or dead animals at any stage of development or part thereof.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 2.
Labelling
(1) In addition to the data provided for in the Act and in the Specific Regulation (1), the following shall be added:
(a) the type of fruit used for single-cut foodstuffs;
(b) alcoholic strength by volume in the case of alcohol fruit;
(c) the name of the group, sub-group and point (a) and point (b), if listed in Annex 2;
(d) the quantity of fruit in grams contained in 100 grams of product,
(e) the quantity of sugar in grams contained in 100 grams of product determined refractometrically at 20 ° C for the finished product with a tolerance of + / - 3 refractometry,
(f) the fact that beet juice has been used to colour the product.
(2) Dried grapes may only be referred to as "raisins" or "raisins."
(3) Where only apricots dried otherwise than by sublimation drying are used for the production of jam, the words "dried apricots' shall be entered in the list of the raw materials used.
(4) For products with a soluble (refractometric) dry matter content of less than 63%, the words "keep in cool place after opening." This indication does not need to be provided for single-order packaging and for products preserved by the addition of a preservative, not for products treated with preservatives only on the surface.
(5) For citrus marmalade containing pieces of citrus bark, the method of cutting the citrus bark shall be indicated.
(6) If citrus marmalade does not contain citrus bark, "does not contain citrus bark.
(7) The prepared fresh chilled fruit shall always be marked on the consumer packaging:
(a) the date of application;
(b) storage temperature.
(8) The permitted negative mass deviations for filling consumer packages are set out in Annex 4.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 5, Tables 1 and 2.
(2) The sensory requirements are set out in Annex 5 to Tables 3, 4 and 5.
(3) Pears live or dead at any stage of development must not be found in dried fruit.
Technological requirements
(1) The minimum permissible quantity of fruit per kg of product in the manufacture of fruit spreads is given in Annex 3.
(2) In the case of special jam, a mixture of sugars and crushed from
(a) one fruit, or
(b) two or more fruit species, with the exception of apples, pears, plums with non-separable stones, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.
(3) In the case of special arrowhead jam, a mixture of sugars and dust from the arrowhead or from the arrowhead and arrows shall be added to the appropriate jelly consistency.
(4) In the case of jam, a mixture of sugars and crushed and / or purged shall be added to the appropriate jelly consistency
(a) one fruit, or
(b) two or more fruits.
(5) In the case of jelly and special jelly, a mixture of sugars and juice and / or water extracts from
(a) one fruit, or
(b) two or more fruit species, for special jelly, excluding apples, pears, plums with non-separable stone, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.
(6) In the case of marmalade, a mixture of sugars and purée or purée and fruit juices from
(a) one fruit, or
(b) two or more fruits.
(7) In the case of citrus marmalade, a mixture of sugars and one or more products (grit, purée, juice, water extracts, bark) derived from citrus fruit shall be added to the appropriate jelly consistency.
(8) In the case of chestnut puree, a mixture of sugars and chestnut purée shall be added to the appropriate consistency.
(9) The fruit materials used for the manufacture of the foodstuffs referred to in § 6 (d) (1) to (4) may be produced:
(a) heating, cooling or freezing;
(b) by sublimation drying (freezing drying),
(c) by thickening to the extent technically possible.
(10) Apricots for the production of jam as specified in Section 10 (3) of this Decree may also be processed by dehydration processes other than sublimation drying.
(11) Citrus bark may be kept in brine.
(12) The pH for compots is not more than 4,0.
(13) The dry matter of dried fruit must be at least 70%, for dried plums at least 67%.
(14) In the case of dried fruit, foreign ingredients may not exceed 0,5% by weight.
(15) If the refractometry dry matter of the sweetened or candied fruit is less than 70%, the product should be preserved by another preservative process.
Entry into circulation
(1) Dried and sweetened or unpacked fruit shall be stored at a relative humidity of not more than 70%.
(2) Dried and sweetened or unpacked fruit is stored and transported separately from substances with significant odours and odours.
(3) Prepared chilled fresh fruit is stored, transported and offered for sale at temperatures from 0 ° C to 5 ° C.
PROCESSED VEGETABLES
For the purposes of this decree:
(a) processed vegetables, the characteristic ingredient of which is vegetables, including olives, and which have been preserved, excluding vegetable soft drinks, dressing products, cold sauces and vegetables frozen;
(b) preserving technological processes leading to the maintenance of the required quality and health of the product;
(c) a sterilised vegetable product with a liquid in sealed containers, preserved by sterilisation,
(d) vegetable milk-fermented product preserved by lactic fermentation bacteria,
(e) vegetable purée of a food of rare to conformation with any fine or coarse pieces of the raw materials used, produced from edible parts of vegetables (without husks, kernels), by propagation or similar process, preserved by reducing the water content, by adding salt, sterilisation or by adding a preservative, where appropriate a combination of those methods, with added sugar or sweetener;
(f) dried vegetables food preserved by drying without the use of sugar or sweetener;
(g) vegetables, sweetened or candied, preserved by increasing dry matter by the addition of sugar;
(h) vegetables in salt preserved by the addition of edible salt,
(i) chemically preserved vegetable food preserved by the addition of a chemical preservative;
(j) by sterilisation, heat treatment suppressing the action of micro-organisms in the product for the period specified by the manufacturer;
(k) prepared chilled fresh vegetables food from fresh whole or cut vegetables, where appropriate, with the addition of vegetables sterilised, fresh or sterilised fruit and seasoning ingredients in immediate use;
(l) vegetable vinegar is a vegetable watered with yeast vinegar so that the resulting concentration of acetic acid is at least 4% by weight.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is set out in Annex 6.
Labelling
(1) In addition to the data provided for in the Act and in the Specific Regulation (1), the following shall be added:
(a) the botanical name of the vegetable species used according to § 3 (b) (c) this Order, unless included in the product name,
(b) the type of liquid used (e.g. sweet and sour, salty, salty),
(c) the name of the group and sub-group (b) or (c), if listed in Annex 6;
(d) whether the vegetable product is hot or hot,
(e) in the case of sterilised peas, onions, cucumbers, whether they are peas, onions, cucumbers of size graded with indication of the size class of processed vegetables, or whether they are vegetables of a size unsorted;
(f) for prepared fresh vegetables
1. Date of application,
2. storage temperature.
(2) The permitted negative mass deviations of the pack are given in Annex 9, Table 1.
(3) The tolerances from the specified mass proportions are given in Annex 9, Table 2.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 7.
(2) The sensory quality requirements are set out in Annex 8, Tables 1 to 7.
(3) Pears living or dead at any stage of development must not be present in dried vegetables and mixtures of dried vegetables.
Technological requirements
(1) For sterilised vegetable products with a pH of less than or equal to 4,0, the contents of the consumer pack must be heated to 80 to 90 ° C to kill vegetative forms of micro-organisms.
(2) For sterilised vegetable products with a pH greater than 4,0, heating of the consumer packaging to at least 121,1 ° C or a sterilisation procedure should be chosen to kill vegetative forms of micro-organisms and their spores.
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 packaged vegetables in packaging intended for consumers.
(3) Modified chilled fresh vegetables are stored and transported at temperatures from 0 ° C to 5 ° C.
DRY SCRAP FRUITS
For the purposes of this decree:
(a) dried nuts, or seeds thereof, referred to in (b) to (k) in raw or prepared condition in shell or as kernels;
(b) walnuts, dry fruit of walnuts and varieties thereof,
(c) hazelnuts, dry hazelnuts,
(d) sweet almonds, dry almonds,
(e) pistachio nuts dried seeds of pistachio fruit,
(f) cashew nuts seeds of western kidney,
(g) peanuts (peanuts), fruits of the groundnuts,
(h) Brazil nuts (Brazilian nuts)
(i) coconut fruits of coconut palm;
(j) pine nuts seeds,
(k) pecans, dry fruit, pecans,
(l) pests of live or dead animals or parts thereof at any stage of development;
(m) by foreign ingredients, all non-food-related articles or substances.
Breakdown of groups and sub-groups
The breakdown between groups and sub-groups is given in Annex 10.
Labelling
In addition to those mentioned in the Act and in the Special Regulation (1), these additional labelling requirements are:
(a) dry nuts shall be identified by the name of the group and subgroup for coconuts and mixtures of dry nuts only,
(b) the permitted negative deviations from the mass are given in Annex 11.
Quality requirements
(1) The physical and chemical quality requirements are set out in Annex 12.
(2) Sensory quality requirements are set out in Annex 13, tolerances from sensory requirements are set out in technical normals.4)
(3) Pounds living or dead at any stage of development are not allowed.
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Regulation Information
| Citation | Decree of the Ministry of Agriculture No. 332 / 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 spices, edible salt, dehydrated products and flavourings and mustard |
|---|---|
| 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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