Decree No. 69 / 2016 Coll.
Decree on meat, meat products, fishery and aquaculture products and products thereof, eggs and products thereof
Valid
Effective from 01.08.2016
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69
DECLARATION
of 17 February 2016
on the requirements for meat, meat products, fishery and aquaculture products and their products, eggs and their products
The Ministry of Agriculture provides, pursuant to § 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, 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. and Act No. 139 / 2014 Coll. (hereinafter "Act '):
Subject matter
This decree regulates the application of directly applicable European Union1)
(a) the method of labelling the foodstuffs, following their breakdown by species, group or subgroup, and the composition of the foodstuffs;
(b) food types broken down into groups and sub-groups;
(c) for each type of food, quality requirements, technological requirements, quality requirements related to the name and permitted negative mass and volume variations of packaging;
(d) per type of food
1. temperature modes for food storage or freezing;
2. methods of storage and handling of foodstuffs during their marketing;
3. Specific transport requirements,
4. minimum technological requirements.
MEAT
Basic concepts
For the purposes of this decree:
(a) fresh meat of cut-up cuts of carcases of animals intended for marketing;
(b) bones obtained by cutting carcases,
(c) blood obtained from the slaughter of slaughter animals by a technological process which excludes contamination of the blood thus obtained, intended for food production;
(d) raw fat or raw fat fat fat intended for human consumption obtained from carcases of animals or during cutting of meat;
(e) game meat of wild game;
(f) farmed game meat,
(g) the average quantity of a foodstuff, the weight of the food unpackaged, taking into account the negative weight deviation referred to in Annex 1 to this Regulation or the directly applicable European Union2 Regulation),
(h) offal of fresh meat other than of the carcase, including offal and blood, as provided for in the Regulation laying down specific hygiene rules for food of animal origin (10).
Breakdown of species, groups and sub-groups
The breakdown of species, groups and sub-groups shall be as set out in Annex 2, Table 1, to this decree, for meat, except for poultry carcases and poultry carcases.
Labelling
(1) In addition to the information provided for in the directly applicable European Union3), in the law and in the Decree on certain methods of labelling foodstuffs, the
(a) meat, except for poultry carcases and poultry carcases,
1. the name of the group; and
2. by name of animal species or by the expression given in Annex 2 to this Decree, Table 2, regardless of sex, meat of other animals by name of animal species,
(b) offal
1. name of group,
2. the name of the sub-group; and
3. by name of animal species or by the expression given in Annex 2 to this Decree, Table 2, regardless of sex, offal of other animals by name of animal species,
(c) cutting meat by the name of the technological unit listed in Annex 3 thereto, to which a description of its presentation may be attached; cut-off meat which cannot be marked with the name of the technological unit shall be marked with its name, its name or description,
(d) game and meat of farmed game
1. name of group,
2. the name of the relevant animal species as referred to in Annex 2 to this Decree of Table 3 or the name of the relevant animal species under the hunting law 11),
3. in the case of venison and farmed game meat, the name of the part of the carcase; and
4. in the case of game-cutting meat and farmed game meat, the name of the technological unit listed in Annex 3 to this Decree, Tables 1 to 4, to which a description of its presentation may be attached; the meat of game and meat of farmed game which cannot be identified by the name of the technological unit shall be marked with its name or description.
(2) The names of the technological components listed in Annex 3 to this Decree, Tables 1 to 4, may also be used for the designation of cutting meat of species other than those listed in those tables.
(1) Beef cut-off meat packed, packed or unpacked when placed on the market, in addition to the particulars referred to in Section 4, shall be marked by the words "young bull," "bull," "steer," "heifer" or "cow."
(2) Only meat from uncastrated male animals of more than 12 months of age and up to and including 24 months of age can be designated as "young bull."
(3) Only meat from uncastrated male animals aged 24 months or over can be described as "bull."
(4) Only meat from castrated male animals older than 12 months of age can be referred to as "steer."
(5) "heifers" can only be designated as "heifers" meat from unheated female animals over 12 months of age.
(6) Only meat from female animals older than 12 months, which has already calved, can be described as "cow."
Quality requirements
(1) In lactating females, the mammary glands should be removed, sows including nipples.
(2) The health mark in the form of a stamp affixed to the surface of the carcase shall be removed in the case of unpackaged cut-off meat immediately prior to sale to the consumer.
(3) The uncut carcase of the rabbit shall be marketed withdrawn and gutted.
(4) The cuts packed, packed or unpacked must be free of blood clots, blood bruising, blood parts at the point of bleeding injection, bone sludges, hair, bristles, skin, pendants and fringe, cartilage and soft or hard tendons.
Marketing
(1) Frozen meat of animals of the species Gallus domesticus and frozen offal are only placed on the market packed.
(2) The provisions of paragraph 1 shall not apply to quarters of bovine animals, half-carcases, half-carcases of swine, half-carcases of swine, whole heads and heads of veal.
(3) In the case of unpacked meat which has been frozen and is offered to the consumer in a defrosted state, and in the case of meat preparations which have been frozen and offered to the consumer in a defrosted state, where meat or meat preparations are directly offered for sale to the consumer, the indication "thawed" is visibly placed near the name of unpackaged meat or unpackaged meat preparations.
(4) The minced meat must be prepared only in front of the consumer, unless the minced meat is packed.
(5) By way of derogation from point (c) (2) of Chapter III of Section V of Annex III to Regulation (EC) No 853 / 2004 of the European Parliament and of the Council, as amended, packaged minced meat which is produced and exclusively marketed in retail trade in the territory of the Czech Republic, is kept at internal temperature up to a maximum of 4 ° C.
MEAT PRODUCTS AND COFFEE
Basic concepts
For the purposes of this decree:
(a) heat-treated meat product, a processed meat product for which at least a heat effect corresponding to a temperature plus 70 ° C has been achieved in all parts for 10 minutes;
(b) heat-treated meat product processed meat product intended for direct consumption without further treatment for which no heat treatment of raw materials or of a product corresponding to a temperature plus 70 ° C has taken place in all parts for 10 minutes;
(c) heat-treated meat product for heat treatment, processed meat production4) intended for heat-treatment, for which no heat treatment of raw materials or of a product corresponding to temperature plus 70 ° C has taken place for 10 minutes in all parts;
(d) a durable heat-treated meat product, a processed meat product which has achieved at least a thermal effect corresponding to a temperature plus 70 ° C for 10 minutes and a downstream technological treatment, maturing, smoking or drying under defined conditions, to a water activity of aw (max.) = 0,93 and an extension of a minimum shelf life to 21 days at a storage temperature of plus 20 ° C and, where appropriate, other storage conditions;
(e) a durable fermented meat product processed by a meat product not heat-treated for direct consumption for which, during fermentation, maturing, drying or smoking under defined conditions, the minimum shelf life has been extended to 21 days at a temperature plus 20 ° C and, where appropriate, other storage conditions which do not simultaneously promote the growth of Listeria monocytogenes in accordance with the conditions of the Regulation on microbiological criteria for food (12);
(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) preserved product sealed in a container and heat treated with sterilisation;
(j) semi-preserved product sealed in a container and heat treated with pasteurisation;
(k) pure muscle protein protein protein derived from muscle tissue of animals without binding tissue protein and protein of plant origin,
(l) the total fat content determined by hydrolysis-based methods,
(m) the average quantity of the food, the weight of the food without packaging, taking into account the negative weight deviation provided for in Annexes 4 and 5 to this Regulation;
(n) a bottled meat product, mainly spreadable, which does not have to be impacted in a technological package,
(o) a heat-treated meat product of shaded meat, mainly coarse grain, which may not be impacted in a technological packaging,
(p) meat preparation in a technological packaging, meat preparation (5) of homogenised meat placed on the market in a technological packaging,
(q) a dried meat product processed meat product intended for direct consumption which has undergone drying, maturing or smoking or a combination of these technological processes which at the same time does not promote the growth of Listeria monocytogenes in accordance with the conditions of the Regulation on microbiological criteria for food (12),
(r) meat for the production of meat products and meat preparations, meat under the Regulation on the provision of food information to consumers 13),
(s) the commercial sterility of the absence of viable micro-organisms likely to multiply for minimum durability and under storage conditions.
Breakdown of species and groups
The breakdown of meat products and meat preparations into species and groups is set out in Annex 6 to this Regulation.
Labelling
(1) Meat products and meat preparations in technological packaging are regarded as unpackaged.
(2) The designation according to animal species, the name of the animal breed (14) or the terms listed in Annex 2 to this Decree, Tables 2 and 3, may be used in the name of the meat product, meat preparation or minced meat, if it contains meat product, meat preparation or minced meat of at least 50% by weight of the said meat (15) of the total meat content used in its manufacture. This requirement shall not apply to products listed in Annex 7 to this Decree.
(3) Where the meat product, meat preparation or minced meat consists of less than 50% by weight of the said meat 15) of the total meat content of the meat 15) used in its manufacture, this can be expressed in the name only by the words "s (name of animal species, name of breed of the animal or the expression in Annex 2 to this Decree of Tables 2 and 3) of meat." where the meat 15) used in production does not meet the definition of meat referred to in point 17 of Part B of Annex VII to Regulation (EU) No 1169 / 2011 of the European Parliament and of the Council, as amended, this may be expressed in the name only by the words "s (name of animal species, name of breed or the expression listed in Annex 2 to this Decree of Tables 2 and 3) and the name of the animal ingredient '.
(4) Meat products and meat preparations are identified by the name of the species and group. The meat product meeting the compositional requirements, sensory requirements and chemical and physical characteristics listed in Annex 7 to this Decree of Tables 1 to 12 shall also be identified by the name of the product referred to in this Annex. The names of meat products for which compositional requirements, sensory requirements and chemical and physical characteristics are specified in Annex 7 to this Decree, Tables 1 to 12, cannot be used for other meat products which do not comply with those requirements.
(1) Ham produced from non-pigmeat must be identified in the name by the animal species or expression listed in Annex 2 to this Decree, Tables 2 and 3 or by the CMO Regulation (6) and parts of the carcase from which it originates.
(2) Where the heat-treated meat product is marked "ham ', it shall comply with the requirements set out in Annex 8 to this Regulation and shall also be marked with a quality class.
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. The meat product, the meat preparation and the minced meat shall not contain foreign parts which are not part of the composition of the meat product and the stamps. The meat product, the meat preparation and the minced meat shall not contain unprocessed parts, solid skins and collagen parts, shrouds of spices or other ingredients, unless they are a characteristic of the product.
(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. 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.
(3) The quality and composition requirements for selected meat products are set out in Annex 7 to this Decree, Tables 1 to 12 and Annex 8 to this Decree.
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.
(3) For the production of meat products listed in Annex 7 to this Decree Tables 1 to 7, one of the basic raw materials or any combination of the basic raw materials listed in Annex 7 to this Decree Tables 1 to 7 shall be used.
(4) Pigmeat ham is produced only from pig ham or from pig ham meat.
(5) Ham of the highest quality and selective class are all-muscle or muscle because of the formation of the product can be technologically divided, for standard-class lobsters grain raw material can be used in production.
(6) The meat product delivered to retail stores, including catering operations, and intended for sale in cold condition shall be prohibited from freezing and re-heat-working unless it is further processed as a raw material for the manufacture of another product type or if the freezing and heat treatment are not part of the production process.
(1) Commercial sterility must be achieved in the case of preserved food.
(2) Preservatives kept at or below 30 ° C must be heat treated in all parts to a temperature the effects of which correspond to the effects of a temperature of 121 ° C acting for at least 3 minutes.
(3) The semi-preserved products must be heat treated in all parts to a temperature the effects of which correspond to the effects of a temperature of 100 ° C for at least 10 minutes. The shelf life of the semi-preserved product shall not exceed 6 months.
Marketing
(1) Unpacked meat products must be sold at the latest on the day following that of their cutting at the point of sale. Meat products which have been cut and packed before being delivered to the point of sale for sale as unpackaged foodstuffs shall be sold no later than the day following their unpacked at the point of sale.
(2) The packaged meat products must be packed without undue delay after cutting at the point of sale.
(3) Meat products which have been cut and packed before being delivered to the point of sale for sale as packaged foodstuffs must be packed at the point of sale without undue delay after unpacking.
(4) The packed meat products must be marked immediately after packing with the date of packing and the date of application.
(5) In the case of meat products referred to in paragraphs 1 to 3, the food business operator shall record and register the date of their cutting at the point of sale or the date of unpacking if they were cut before being delivered to the point of sale.
(6) Meat products covered with spices or other unstable surface treatment shall be placed on the market packed or packaged, except for sale and offering for sale to the consumer.
FISHING PRODUCTS AND AQUACULTURE
Basic concepts
For the purposes of this decree:
(a) other aquatic animals feed bivalve molluscs, live echinoderms, live tunicates, live marine gastropods, reptiles and frogs;
(b) fresh other aquatic animals other than those which have not been preserved, salted, frozen or otherwise processed, other than chilling;
(c) the average quantity of the food, the weight of the food without packaging, taking into account the negative weight deviation in accordance with Annex 9 to this Decree.
Labelling
The trade names and scientific names shall be indicated in accordance with the directly applicable European Union provisions governing fishery and aquaculture products (7) the names set out in the list of trade marks and scientific names set out in Annex 10 to this Regulation.
Quality requirements
(1) Where the quality requirements are not laid down in the directly applicable European Union rules governing fishery and aquaculture products, the requirements laid down in paragraphs 2 to 6 shall apply.
(2) Fresh fishery and aquaculture products and other aquatic animals must show consistency with the characteristics of the muscle structure.
(3) Processed fishery and aquaculture products, with the exception of processed fishery and aquaculture products smoked by cold smoke, are to be heat treated in such a way as to achieve, in all parts, at least a heat effect corresponding to the temperature plus 70 ° C for 10 minutes, and the organoleptic characteristics correspond in the trade name to the declared genus and species, free of foreign flavours and odours.
(4) Salted fishery and aquaculture products and their products are produced only from fresh or frozen fishery and aquaculture products, eggs and roes. The salt content in strongly salted fishery and aquaculture products and their products 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 and aquaculture products may be salted and unsalted and have a water content of less than 18% and stored at relative humidity of 65 to 70%.
Marketing
Unpacked fishery and aquaculture products, other aquatic animals and products thereof shall not be placed on the market together with other foodstuffs in such a way as to adversely affect the odour.
EGGS AND PROPERTY
Eggs
(1) The code identifying the producer's distinguishing number, which shall appear on the eggs in accordance with the directly applicable European Union8), consists of:
(a) farming methods 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 (9);
(b) State registration code;
(c) a four-digit alphanumeric code which expresses the numerical component of the holding registration number.
(2) Class A and B eggs are kept at a non-volatile temperature up to plus 24 ° C.
(3) Eggs in shell of species other than Gallus gallus suitable for human consumption or for processing are kept dry, outside the direct reach of the sun, at a non-volatile temperature between plus 5 ° C and plus 24 ° C.
Mayonnaise
(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) The sensory, physical and chemical quality requirements for mayonnaise are set out in Annex 11 to this Decree.
(3) An indication of the net quantity is given in units by weight or volume for semi-solid or semi-liquid cold seasoned sauces.
(4) The average quantity of food shall mean the weight of the food unpackaged, taking into account the negative mass or volume deviation as set out in Annex 12 to this Decree.
(5) Mayonnaise should only be placed on the market in sealed packaging and kept at a non-volatile ambient temperature up to plus 24 ° C.
(6) Mayonnaise with a fat content exceeding 70% can be described as "selective mayonnaise."
Transitional provisions
(1) Foodstuffs produced and placed on the market before the date of entry into force of this Decree are assessed in accordance with Decree No. 326 / 2001 Coll., as effective before the date of entry into force of this Decree.
(2) Foodstuffs placed on the market or labelled in accordance with Decree No. 326 / 2001 Coll., as effective before the date of entry into force of this Order, may be sold until stocks are sold out.
Final provisions
This decree was notified in accordance with Directive 98 / 34 / EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and rules and of rules on information society services, as amended.
The following shall be deleted:
1. 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 Food and Tobacco Products and amending and supplementing certain related laws, as amended, for meat, meat products, fish, other aquatic animals and products thereof, eggs and products thereof.
2. Decree No. 264 / 2003 Coll., amending Decree No. 326 / 2001 Coll., 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 laws, as amended, for meat, meat products, fish, other aquatic animals and products thereof, eggs and products thereof.
3. Decree No. 169 / 2009 Coll., amending Decree No. 326 / 2001 Coll., 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, as amended by Decree No. 264 / 2003 Coll.
4. Decree No. 159 / 2014 Coll., amending 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 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, as amended.
Efficacy
This Decision shall enter into force on 1 August 2016.
Minister:
Ing. Jurečka v. r.
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Regulation Information
| Citation | Decree No. 69 / 2016 Coll., on requirements for meat, meat products, fishery and aquaculture products and products thereof, eggs and products thereof |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 04.03.2016 |
|---|---|
| Effective from | 01.08.2016 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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