Decree No. 397 / 2021 Coll.
Ordonnance on requirements for preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and banana products
Valid
Order
Effective from 01.01.2022
Zobrazeno prvních 200 z celkem 472 ustanovení tohoto předpisu.
Zobrazit celý předpis →
Pro stažení celého znění použijte tlačítko Stáhnout výše.
397
DECLARATION
of 21 October 2021
on requirements for preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and their products and bananas
According to Article 18 (1) (a), (b), (g) and (h) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws, as amended by Act No. 119 / 2000 Coll., Act No. 306 / 2000 Coll., Act No. 146 / 2002 Coll., Act No. 131 / 2003 Coll., Act No. 274 / 2003 Coll., Act No. 316 / 2004 Coll., Act No. 120 / 2008 Coll., Act No. 139 / 2014 Coll., and Act No. 180 / 2016 Coll., ("Act '):
Subject matter
This decree implements the relevant European UnionRegulation (1), following directly applicable European UnionRegulations (2) and (3)
(a) the method of providing information on preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and banana products;
(b) species of preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and their products and bananas, broken down into groups and subgroups;
(c) for each species of preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and their products and bananas, quality requirements relating to the name and permitted negative weight deviations;
(d) for preserved fruit and preserved vegetables, mushrooms, potatoes and their products and bananas
1. temperature modes and relative humidity during storage,
2. methods of storage and handling during marketing,
3. minimum technological requirements.
Definition of certain terms
(1) For the purposes of this decree:
(a) whole fruit, fresh, healthy fruit, free of traces of rot and fungi, containing all the essential parts, in the stage of technological maturity, cleaned, free of foreign ingredients,
(b) preserved fruit food, the characteristic ingredient of which is fruit and which has been prepared by preservation, with the exception of fruit alcoholic and non-alcoholic beverages and frozen fruit;
(c) with or without brine, in airtight containers, preserved by sterilisation,
(d) "Extra" food produced from a mixture of natural sweeteners (3), water and unconcentrated pulps of one or more fruits, brought into an appropriate jelly consistency;
(e) selective (Extra) juice with a reduced sugar content of a foodstuff meeting the requirements for a selective (Extra) jam with a reduced sugar content and meeting the conditions for the relevant nutrition claim (4); the nutrition claim is given in the product name,
(f) a Extra special food which meets the requirements for Extra jam, with less sugar than Extra jam and more sugar than Extra sugar,
(g) jam food produced from a mixture of natural sweeteners, water, pulps or pulp, or from natural sweeteners, water and pulp, one or more fruit types, brought into an appropriate jelly consistency;
(h) a marmalade food produced from a mixture of natural sweeteners, water and one or more raw materials derived from citrus fruits, brought into an appropriate jelly consistency, the raw materials obtained from citrus fruits being taken to be pulps, pulp, juice, aqueous extracts and bark;
(i) by jellies and jellies produced from a mixture of natural sweeteners and juices or from a mixture of natural sweeteners and aqueous extracts of one or more fruits, brought into an appropriate jellied consistency;
(j) food soups made from apricots or from one or more fruit species, namely apples, pears or plums, with or without added natural sweeteners, brought into semi-solid to solid consistency with fine to coarse particles of the flesh;
(k) a cleavage food produced from one or more fruits, with or without added natural sweeteners, brought into a cashew, spreading consistency with clear rough parts of the pulp of the fruit;
(l) fruit purée or fruit puree food of a low to cashmere consistency produced from edible fruit without bark, peel, kernels, kernels, kernels, leguminous or similar process, with the possible addition of natural sweeteners; water or fruit juice 5) of the same kind of fruit may only be added in a technologically necessary case and quantity,
(m) dried fruit preserved by drying without the use of natural sweeteners,
(n) mixtures of dried fruit of different types of dried fruit, where the proportion of dried fruit by weight is 60% or more,
(o) fruit-sweetened or candied fruit food preserved by the addition of natural sweeteners by increasing dry matter,
(p) fruit in alcohol or fruit bowl food from fresh fruit or compote, watered with water, fermented spirit refined 6) or spirit drink which may contain added natural sweeteners and flavourings,
(q) prepared fresh fruit prepared with food from fresh whole or cut fruit with possible addition of compote or seasoning, contained in consumer packaging, intended for direct use;
(r) chestnut cream or puree food produced from a mixture of water, natural sweeteners and chestnut purée obtained from the fruit of chestnut castanea sativa,
(s) ginger, edible root of ginger, fresh or preserved, which may be dried or stored in syrup,
(t) fruit pulp or pulsed edible part of fruit, free of bark, peel, kernels, stone and kernels, which is composed of fruit whole, roughly cut or crushed but not cut to pulp,
(u) fruit-working raw material obtained by grazing edible parts of fruit, as appropriate, free from bark, husk, kernel and stone, which has been watered onto the pulp by prosthesing or by a similar process and is intended for further processing;
(v) an aqueous extract of fruit from the water lees which, in view of the losses necessarily incurred in proper processing, contains all the soluble components of the fruit used in the water;
(w) bananas of the varieties or cultivars of the genus Musa ssp, with the exception of plantains, fig bananas and bananas intended for industrial processing;
(x) a sterilised fruit product with a liquid in an airtight container, the pH of which is greater than 4,0 and the heat treatment has been achieved by heating the contents of the consumer pack to at least 121,1 ° C or by a sterilisation procedure whereby vegetative forms of micro-organisms and their spores have been killed.
(2) For the purposes of this Order, the following definitions shall also apply:
(a) whole vegetables, fresh, healthy vegetables with no signs of rot and fungi, cleaned, free of foreign ingredients,
(b) preserved vegetables products the characteristic ingredient of which is vegetables and which have been prepared by preservation, with the exception of vegetable soft drinks, dressing products, cold sauces and vegetables deep-frozen;
(c) a pasteurised vegetable product with a liquid in an airtight sealed package, the pH of which is less than or equal to 4,0 and the content of the consumer pack is heated to 80 to 90 ° C during heat treatment;
(d) a sterilised vegetable product with a liquid in an airtight container with a pH of more than 4,0 and a heat treatment of at least 121,1 ° C for the contents of the consumer package or a sterilisation procedure has been chosen for killing vegetative forms of micro-organisms and their spores;
(e) vegetables, fermented or fermented, preserved by lactic acid,
(f) vegetable purée of a food of rare to couchy consistency with any fine or coarse pieces of raw materials produced from edible parts of vegetables without husks and kernels by means of propelling or similar process, preserved by reducing water content, by adding salt, pasteurisation, sterilisation or by adding a preservative, where appropriate, by a combination of those methods; the addition of water or vegetable juice is not permitted;
(g) vegetable puree food of rare to convoluted consistency with any fine or coarse pieces of the raw materials used, produced from edible parts of vegetables without husks and kernels, or by a similar process; water or vegetable juice of the same vegetable species may only be added in a technologically necessary case and quantity;
(h) dried vegetable food preserved by drying without the use of natural sweeteners or sweeteners;
(i) vegetables, sweetened or candied, preserved by increasing dry matter by the addition of natural sweeteners;
(j) a prepared chilled fresh vegetable food from fresh whole or cut vegetables, with the possible addition of vegetables sterilised or pasteurised or seasoned, contained in a consumer package, intended for direct use;
(k) vegetables in vinegar, vegetables watered with fermented vinegar (7), such that the resulting concentration of acetic acid is at least 4% by weight;
(l) vegetables in salt preserved by the addition of edible salt,
(m) concentrated tomato purée containing not less than 24% refractometry of the dry matter carried by the tomato dryness;
(n) unconcentrated tomato propress containing not less than 4,2% refractometric solids carried by tomato drier,
(o) tomato puree food produced from tomato puree, water and edible salt, possibly other ingredients, possibly sugar, spices and other ingredients only in a technologically necessary case and quantity;
(p) ketchup food produced from tomato purée, water, natural sweeteners, yeast vinegar, edible salts, possibly spices and other ingredients only in a technologically necessary case and quantity,
(q) vegetable crisps, cooked by frying,
(r) vegetable oil vegetable with vegetable oil.
(3) For the purposes of this Order, the following definitions shall also apply:
(a) nuts or seeds thereof referred to in (b) to (l) in the raw state, roasted or salted;
(b) walnuts of the kernels of the walnuts of the walnuts region L. and its varieties,
(c) hazelnuts of the dried fruit kernels of the species Corylus avellana (L.) and Corylus maxima (Mill.) and their hybrids,
(d) almonds of the dry almond kernel of the species Prunus amygdalus - Batsch or Prunus dulcis (Mill.) including peeled almonds,
(e) cashew nuts seeds of western Anacardium occidentale (L.),
(f) Brazil nuts seeds juvie ztepilé Bertholletia excelsa (L.),
(g) coconut nuts of coconut palm Cocos nutifera (L.),
(h) pine nuts seeds of pine pinia Pinus pinea (L.), Pinus koraiensis, Pinus sibirica, Pinus yunnanensis, Pinus wallichiana, Pinus gerardiana and Pinus pumila,
(i) macadamia nuts, dry fruit, Macadamia integrifolia, Macadamia tetrachylla, Macadamia ternifolia and hybrids thereof;
(j) pecans, dry fruit of pecan nut Carya illinoinensis (Wangenh.) K. Koch,
(k) pistachio-dried seeds of pistachios of the real Pistacia vera (L.),
(l) edible chestnuts, the edible fruits of the sativa Mill.
(m) peanuts or peanuts of the groundnut varieties Arachis hypogaea v., Arachis hypogaea L. and Arachis hypogaea h.,
(n) paste or cream of dry nuts or peanuts, finely finely finely finely finely finely finely obtained from dry nuts or peanuts,
(o) prepared dried nuts or peanuts, dry nuts or their seeds or peanuts in coating, chocolate, batter, sugar, spices or other seasoning,
(p) flour of dry nuts or peanuts finely ground product of dry nuts or peanuts.
(4) For the purposes of this Order, the following definitions shall also apply:
(a) mushrooms of edible fresh fruit plants of higher mushrooms,
(b) mushrooms of wild mushrooms obtained by collection in the natural environment;
(c) mushrooms grown with mushrooms obtained by cultivation under conditions artificially created;
(d) dried mushrooms of mushrooms treated with drying, for which the water content is not more than 12% and the species of mushrooms are macro-identifiable,
(e) preserved mushrooms, prepared by sterilisation, pasteurisation or other appropriate means;
(f) deep-frozen mushrooms of mushrooms prepared by freezing to -18 ° C or below, for which the species of mushrooms are macro-identifiable,
(g) other mushrooms products treated with crushing, grinding, granulation or extraction.
(5) For the purposes of this Order, the following definitions shall also apply:
(a) potatoes with edible tubers of varieties and hybrids of Solanum tuberosum L.,
(b) potatoes consumed with early potatoes harvested before reaching complete maturation of the tubers with easily removable peel without peeling;
(c) potatoes of the ware of late potatoes harvested after reaching complete ripeness of the tubers with well-developed and solid skin;
(d) a variety with elongated tubers of potatoes consumed with an average tuber length of at least twice the diameter of the tuber;
(e) a warm type of indication of the consistent characteristics of potato tubers, which determines the suitability of kitchen use;
(f) potato products prepared by a technological process, by peeling, preserving, frying, cooking, crushing or drying, for direct consumption or other cooking.
(6) For the purposes of this Decree, foreign secondary components are any undesirable organic or inorganic ingredient contained in a food without being part of it.
Preserved and prepared chilled fresh fruit
(1) The breakdown of preserved and prepared chilled fresh fruit into species and groups is set out in Annex 1 to this Regulation.
(2) In addition to the information provided in the Regulation on the provision of food to consumers (8), the Regulation on marketing standards for the fruit and vegetables, certain fruit and vegetables products and the banana sector (10), in the law and in the Decree on certain methods of labelling of foodstuffs (9), the preserved and prepared chilled fresh fruit is to be indicated:
(a) in the name of the species or fruits used, in descending order of weight of the raw material used,
(b) in the case of spirit fruit, alcoholic strength by volume;
(c) name of group,
(d) for jams, Extra jams, Extra special jams, Extra jams, Extra jams with reduced sugar content, Citrus marmalades, jellies, Extra jellies, chestnut puree, poplar, klevel, fruit purée and fruit puree, the amount of fruit in grams used to produce 100 g of finished product; this indication shall be given in the same field of vision as the name of the product and clearly visible letters;
(e) for jams, Extra jams, Extra special jams, Extra jams, Extra jams with a reduced sugar content, citrus marmalades, jellies, Extra jellies, jelly marmalades and chestnut puree in the product name, the name of the species or fruit species used in descending order of the weight of the raw material used,
(f) for prepared chilled fresh fruit on the consumer packaging, the date of application and the storage temperature.
(3) For the products referred to in paragraph 2 (e), the indication of the natural sweetener content shall be given in the same field of view as the product name and clearly visible letters; the sugar content need not be indicated if the products are labelled with nutrition information.
(4) In the case of products referred to in paragraph 2 (e) made from 3 or more fruits, the indication of the types of fruit used may be replaced by the words "mixture of fruit," similar to the wording or the number of fruits used.
(5) Dried grapes may be named "raisins" or "raisins."
The designation "jelly marmalade 'may be used for marmalades if the product does not contain any insoluble citrus fruit material, except for a small quantity of finely sliced citrus bark.
(1) The average quantity of consumer packages of preserved and prepared chilled fresh fruit shall be the weight of the consumer packages of preserved and prepared chilled fresh fruit without packaging, taking into account the permitted negative weight deviation in accordance with Annex 3 to this Regulation.
(2) The physical and chemical quality requirements for preserved and prepared chilled fresh fruit are set out in Annex 2 to this Regulation.
(3) The permissible presence of foreign ingredients in the pledges and the views is set out in Annex 4 to this Decree.
(4) The sensory quality requirements for preserved and prepared chilled fresh fruit are set out in Annex 5 to this Regulation.
(5) The alcohol fruit contains at least 13% by volume of yeast ethanol and has a minimum of 18% refractometric dry matter.
(6) The minimum fruit content in 1 kg of food is given in Annex 1 to this Decree.
(1) In the manufacture of jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Sugar-reduced-sugar-jelly and Extra-extract jelly, other than citrus fruit, juice and citrus fruit bark may also be used.
(2) Extra, extra, extra, extra and extra sugar-reduced, raspberry, blackberry, blackcurrant, blueberries, red currants can only be produced from unconcentrated fruit props or unconcentrated fruit protrusions may form part of the fat weight of the fruit.
(3) Extra, Extra, Extra, Extra, Extra, Sugar-reduced and citrus-based jam can only be produced from whole citrus fruits cut into strips or slices.
(4) In the production of Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Pies, Watermelons, Watermelons, grapes, Pumpkins, Pumpkins and Tomatoes with other fruits.
(5) Red fruit juice may be added to the production of jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra.
(6) In the production of jam and jelly of strawberries, raspberries, gooseberries, red currants and slime, a red beet juice can be added.
(1) The proportion of fruit for the production of jelly and Extra jelly for the use of aqueous fruit extracts is calculated by subtracting the weight of water used for the production of aqueous extracts from the total weight of the aqueous extract.
(2) For jam, Extra, Extra, Extra, Extra, Extra, Extra, Extra, Sugar-Reduced Jam and Extra-Selectable Jam, Extra, Extra can be added to the pelargonium leaf of the fragrant Pelargonium odoratissimum. Fruit juice can only be added to jam.
(3) Spirits, wine, dessert wine, nuts, aromatic herbs, spices, vanilla, vanillin, vanilla extracts and honey as a partial or complete replacement of natural sweeteners, edible fats and oils such as foaming agents and liquid pectin may be added to the foodstuffs referred to in Article 2 (1) (d) to (i) and (r).
(4) In the manufacture of marmalade, essential oils from citrus fruits may be added.
(5) The fruit materials referred to in Article 2 (1) (a) and (t) to (v) are processed
(a) heating, cooling or freezing,
(b) by sublimation drying, freezing drying, or
(c) by thickening to the extent technically possible.
(6) Apricots and slivers intended for the production of Extra, Extra and Extra special and Extra sugar-reduced jam may also be processed by dehydration processes other than sublimation drying.
(1) Citrus bark may be kept in brine.
(2) For compote, pH is not more than 4,0.
(3) The dry matter of dried fruit is at least 70%, for dried plums at least 67%.
(4) If the refractometry dry matter of fruit is less than 70%, the food should be preserved by another preservative process.
(5) Dried fruit and fruit, unpacked, are stored at a relative humidity of not more than 70%.
(6) Dried fruit and unpacked fruit are stored and transported separately from substances with significant odours and odours.
(7) Prepared chilled fresh fruit shall be marketed at temperatures from 0 ° C to 5 ° C.
Preserved and prepared chilled fresh vegetables
(1) The breakdown of preserved and prepared chilled fresh vegetables per group and sub-group is set out in Annex 6 to this Regulation.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, the Regulation on marketing standards for the fruit and vegetables, certain products of fruit and vegetables and the banana sector, in the law and in the Decree on certain methods of labelling of foodstuffs, the preserved and prepared chilled fresh vegetables should be indicated.
(a) the botanical name of the vegetable species used, unless included in the product name,
(b) the species of bream used,
(c) the name of the group and sub-group;
(d) for prepared chilled fresh vegetables and vegetables, the milky-fermented date of application and the storage temperature;
(e) an indication of whether it is a spicy vegetable product.
(3) The physical and chemical requirements for the quality of preserved vegetables are set out in Annex 7 to this Regulation.
(4) The sensory quality requirements for preserved and prepared chilled fresh vegetables are set out in Annex 8 to this Regulation.
(5) The average quantity of consumer packages preserved and prepared chilled fresh vegetables shall be the weight of the consumer packages preserved and prepared chilled fresh vegetables unpackaged, taking into account the permitted negative weight deviation in accordance with Table 1 of Annex 9 to this Regulation.
(6) The average quantity by weight of the individual ingredients of vegetables for vegetable salads and mixtures shall be the quantities by weight of the individual ingredients of vegetables for vegetable salads and blended mixtures, taking into account the permitted negative weight deviation in accordance with Table 2 of Annex 9 to this Regulation.
(1) The sweetened unpacked vegetables are stored at a temperature of not more than 20 ° C and a relative humidity of not more than 70%.
(2) Dried vegetables, unpacked, are stored at a temperature not exceeding 20 ° C and a relative humidity not exceeding 65%.
(3) Dried and sweetened vegetables are stored and transported separately from substances with significant odours and odours, with the exception of dried and sweetened packaged vegetables in a package preventing the penetration of significant odours and odours.
(4) Modified chilled fresh vegetables are marketed at temperatures from 0 ° C to 5 ° C.
Oranges and peanuts
(1) The breakdown of nuts and peanuts per group and sub-group is given in Annex 10 to this Decree.
(2) In addition to the information provided in the Regulation on food information to consumers, the Regulation on marketing standards for fruit and vegetables, certain products of fruit and vegetables and the banana sector, in the law and in the Decree on certain methods of labelling foodstuffs, the name of the group and sub-group shall be given for nuts and mixtures of nuts and nuts, only the name of the sub-group, in the case of pastes and meal of dry nuts and peanuts, and prepared dry nuts and peanuts, all kinds of nuts and peanuts used shall be given in the name.
(3) The average quantity of consumer packaging of nuts and peanuts shall be the weight of consumer packaging of nuts and peanuts, taking into account the permitted negative weight deviation in accordance with Annex 11 to this Decree.
(4) The physical and chemical quality requirements for nuts and peanuts are set out in Annex 12 to this Regulation.
(5) The sensory quality requirements for nuts and peanuts are set out in Annex 13 to this Regulation.
Fungi
(1) The breakdown of fungi per group and sub-group is given in Annex 14 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, the Regulation on marketing standards for the fruit and vegetables, certain products of fruit and vegetables and the banana sector, the law and the Decree on certain methods of labelling of foodstuffs should include:
(a) for mushrooms, the Czech name of the mushrooms and the expiry date;
(b) in the case of a group of mushroom products and other mushroom products, the name of the subgroup and the Czech name of the species of mushrooms used.
(3) Wild mushrooms and mushrooms grown, with the exception of cultivated mushrooms, must be of a strong consistency, good for dry-cleaned, free from foreign ingredients and impurities. Mushrooms shall not be overaged, moldy, steamed or excessively moist. They may be split not more than one cut, but the hat must be connected to the friction. The peeling of mushroom hats is not allowed except for sliders.
(4) In the case of mushrooms referred to in paragraph 3, perforation shall be allowed up to 10% of the surface area of the cut, but not more than three openings, and minor damage to the crops of the fragment or of the flock in two places. Damaged mushrooms may not be more than 5%, with damaged mushrooms being mushrooms missing more than a quarter of the hat or with pests present.
(5) For dried mushrooms 10% by weight of perforated mushrooms are allowed. Dried mushrooms have a taste typical of dried mushrooms, are free of foreign odours and flavors, have a colour corresponding to the type of mushrooms used and are sufficiently dry to avoid molding or partying.
(1) Fresh wild mushrooms and fresh mushrooms grown are stored and transported at temperatures from 0 ° C to 10 ° C; when placed on the market to the final consumer, they shall not be exposed to direct sunlight.
(2) Dried mushrooms are placed on the market packed at a temperature not exceeding 24 ° C and a relative humidity not exceeding 65%; do not expose themselves to direct sunlight.
(3) Fresh mushrooms grown may be packed or packed in breathable or other suitable foil.
(4) From wild mushrooms, including wild mushrooms intended exclusively for further industrial processing for food purposes, only the species listed in Tables 1 and 2 of Annex No 15 thereto may be marketed.
Potatoes and products thereof
(1) The breakdown of table potatoes and potato products is set out in Annex 16 to this Decree.
(2) In addition to the information provided in the Regulation on the provision of food information to consumers, in the law and in the Decree on certain methods of labelling of foodstuffs, it should be stated
(a) in the case of potatoes, the name of the group, variety and country of origin;
(b) for potable late-use potatoes, according to the cooking type listed in Table 1 of Annex 17 to this Decree; a combination of cooking types can be assigned to individual varieties, only adjacent cooking types can be combined,
(c) in the case of potatoes of the early potatoes, the colour of the pulp and, where appropriate, the indication "small,"
(d) for potato products, the name of the group.
(1) Potato tubers must correspond to the declared variety, must be healthy, whole, clean, firm, growing uncracked and undeformed, without excessive surface moisture, without external and internal defects of the overall appearance, must have quality and conservation tubers, without brown spots caused by heat, mechanical cracks or bruising, without green colour, general and dusty scabies, duodiness and rust of the tubers, non-white and free from foreign odour and flavors, without damage caused by pests and affecting the flesh.
(2) Potato tubers of the table shall have a further developed solid skin, shall not have sprouts longer than 3 mm and shall not show grey, blue or black spots under the skin affecting the depth of the flesh above 5 mm.
(3) Potato potatoes must be varietal uniform and must not contain ingredients and defective tubers in excess of the tolerances set out in Table 2 of Annex 17 thereto. The tolerances for the size of potato potatoes are set out in Table 3 of Annex No 17 to this Decree.
(4) The physical, chemical and sensory quality requirements for potato products are set out in Annex 18 to this Decree.
(5) The size of the potato tubers of the early potatoes marked "small" must be 17 to 28 mm. The size of the tubers of the other potatoes of the potable early potatoes and tubers of the potable late spherical or oval potatoes shall be at least 28 mm.
(6) For tubers of elongated potato varieties of potable late potatoes, size requirements are not specified.
(1) Before packaging in consumer packaging, potato tubers may be treated by washing or brushing.
Sign in for notes, favorites and notifications
Regulation Information
| Citation | Decree No. 397 / 2021 Coll., on requirements for preserved fruit and preserved vegetables, nuts, mushrooms, potatoes and their products and bananas |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 29.10.2021 |
|---|---|
| Effective from | 01.01.2022 |
| Effective until | - |
| Status | Valid |
Public Contracts 5
Rámcová kupní smlouva
Mateřská škola Motýlek Pardubice, Josefa Ressla 19...
EFES, spol. s r.o.
01.09.2024
Notifications
Notifications
Rámcová kupní smlouva
Základní škola Pardubice, Benešovo náměstí 590
EFES, spol. s r.o.
30.09.2023
Notifications
Balené potravinové dávky - individuální 2023 - 2. etapa
Česká republika - Ministerstvo obrany
FOODSET s.r.o.
38 407 410 CZK
15.06.2023
Balené potravinové dávky - individuální 2023
Česká republika - Ministerstvo obrany
SCHINDLER FOOD s.r.o.
22 139 590 CZK
21.12.2022
Rámcová kupní smlouva
Centrum sociálních služeb Hrabyně
BOVYS, s.r.o.
07.10.2022
Notifications
Source:
Hlídač státu
(CC BY 3.0 CZ)
The regulation text is for informational purposes only.
Comments 0