Decree of the Ministry of Health No. 91 / 1999 Coll.
Decree of the Ministry of Health amending Decree of the Ministry of Health No. 294 / 1997 Coll., on microbiological requirements for food, their method of control and evaluation
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91
DECLARATION
Ministry of Health
of 5 May 1999
amending Decree No. 294 / 1997 of the Ministry of Health Coll., on microbiological requirements for foodstuffs, their control and evaluation
According to § 19 (b) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws:
Decree No 294 / 1997 Coll., on microbiological requirements for foods, their control and evaluation, is amended as follows:
1. footnote (2) to Paragraph 3 (2) shall be added at the end as follows:
"ČSN EN 12824 (56 0088) Microbiology of food and feed. Horizontal method for the detection of Salmonella.
ČSN 56 0090: 1987 Food products. Botulinum toxin and Clostridium botulinum.
ČSN EN ISO 11290-1 (56 0093) Microbiology of food and feed. Horizontal method of identification and number of Listeria monocytogenes - Part 1: Method of identification.
CSN ISO 13721 (56 0125) Meat and meat products - Determination of the number of lactic fermentation bacteria. Technique of counting colonies cultured at 30 ° C. "
2. Point 4 of Part 1 of the Annex reads as follows:
"4. For the purposes of this decree, the following main food categories are generally distinguished:
(a) ready-to-eat foods: foods which are consumed in the unaltered state, cooked foods which are consumed in a warm, cold or microwave state, and dried foods which must be mixed with hot or cold liquid before consumption;
(b) food not intended for direct consumption: foodstuffs which are consumed after heat treatment, in particular baking, frying, cooking, microwave cooking or mixing with boiling liquid;
(c) foodstuffs intended for infant and infant nutrition;
(d) cooked, hermetically sealed and commercially sterile foodstuffs. ';
3. In Part 1 of the Annex to Table 1 of Part A, including the title and the notes:
| Mikroorganismus | Kategorie potravin | Nejvyšší mezní hodnota |
|---|---|---|
| Bacillus cereus | potraviny neurčené k přímé spotřebě potraviny určené k přímé spotřebě potraviny určené pro kojeneckou a dětskou výživu | 105/g 104/g 102/g |
| Campylobacter jejuni/coli | potraviny určené k přímé spotřebě | negat/25 g |
| Clostridium perfringens | potraviny neurčené k přímé spotřebě potraviny určené k přímé spotřebě potraviny určené pro kojeneckou a dětskou výživu | 105/g 104/g 102/g |
| Escherichia coli 0 157 | všechny druhy potravin | negat/25 |
| Listeria monocytogenes | potraviny určené k přímé spotřebě masné výrobky o aw nižší než 0,92 | negat/25 g < 100/g |
| Pseudomonas aeruginosa | potraviny určené k přímé spotřebě potraviny určené pro kojeneckou a dětskou výživu k přímé spotřebě | 104/g 10/g |
| Salmonella spp. | potraviny určené pro kojeneckou a dětskou výživu všechny ostatní potraviny*/ | negat/50 g negat/25 g |
| Shigella spp. | všechny potraviny | negat/25 g |
| Staphylococcus aureus | potraviny neurčené k přímé spotřebě potraviny určené k přímé spotřebě potraviny určené pro kojeneckou a dětskou výživu k přímé spotřebě nikoli k přímé spotřebě | 105/g 104/g 102/g 103/g |
| Vibrio parahaemolyticus | ryby, měkkýši, korýši a hlavonozči z vod tropických a subtropických pásem určené k přímé spotřebě | negat/25 |
| Yersinia enterocolitica (enteropatogenní sérotypy) | všechny potraviny | negat/25 g |
negate: inconclusive in the mass of the test sample specified after the oblique line
aw: water activity is an internal food parameter (measurable by a special device); inlinearly related to the water content of the food, it takes values from zero to one.
* / In the case of a Salmonella test other than Salmonella typhi or Salmonella parathyphi or Salmonella choleraesuis, this maximum limit may be waived if the food concerned is a food which, due to its use and kitchen heat treatment (baking, cooking, etc.) and its packaging and separation from other foodstuffs, does not pose a health risk. '
4. In Part 1 of the Annex, Part B of Table 1, including the title, reads:
| Mikroorganismus | Kategorie potravin | Nejvyšší mezní hodnota |
|---|---|---|
| Aerobní mezofilní mikroorganismy (celkový počet mikroorganismů) | ||
| potraviny určené pro kojeneckou a dětskou výživu | ||
| k přímé spotřebě | 105/g | |
| nikoli k přímé spotřebě | 106/g | |
| potraviny určené k přímé spotřebě s výjimkou potravin, kde jsou takové mikroorganismy součástí kulturní mikroflóry | ||
| živočišného původu | 107/g | |
| rostlinného původu | 108/g | |
| Koliformní bakterie | ||
| potraviny určené k přímé spotřebě | 105/g | |
| potraviny určené pro kojeneckou a dětskou výživu k přímé spotřebě | 103/g | |
| Escherichia coli | ||
| potraviny určené k přímé spotřebě | 104/g | |
| potraviny určené pro kojeneckou a dětskou výživu k přímé spotřebě | 10/g | |
| Mikroorganismy nenáležející ke kulturní mikroflóře ve fermentovaných potravinách nebo potravinách obsahujících fermentované složky | ||
| potraviny určené pro kojeneckou a dětskou výživu | ||
| neurčené k přímé spotřebě | 106/g | |
| určené k přímé spotřebě | 105/g | |
| živočišného původu | 107/g | |
| rostlinného původu a kombinované | 108/g | |
| Kvasinky | ||
| potraviny určené pro kojeneckou a dětskou výživu | 103/g | |
| potraviny určené k přímé spotřebě s výjimkou potravin, kde jsou kvasinky součástí kulturní mikroflóry | 107/g | |
| Plísně | ||
| potraviny určené pro kojeneckou a dětskou výživu ostatní potraviny s výjimkou potravin, kde jsou plísně součástí kulturní mikroflóry | 103/g | |
| růst plísní nesmí být viditelný prostým okem |
5. The last sentence of point 7.1 of Part 1 of the Annex shall read: "For cases where m is expressed as a requirement for the absence of micro-organisms in the volume or weight of the sample to be tested as indicated behind the oblique line after zero, e.g. 0 / 10, the value shall be 3m 0 / 3,3. The requirement is therefore mitigated to the absence of micro-organisms in a threefold reduced volume or weight of the sample to be tested. This provision does not apply to bacterial agents of food diseases listed in Table 1 of Part A, as in these cases neither the volume nor the weight of the sample to be tested is reduced. '
6. In the last sentence of point 8 of Part 1 of the Annex: "The absence of viable micro-organisms that could multiply under circulation conditions means that in the case of a thermostat test in closed packages, there will be no greater increase in the number of micro-organisms than in 102 after 7 to 10 days incubation at 35 ° C to 37 ° C. Business sterility testing shall be carried out before the products are put into circulation or, where appropriate, in the cases indicated. ';
7. In Part 2 of the Annex, point 1, including the title, reads:
"1. MEAT AND MEAT PRODUCTS, POINTS AND ARTICLES OF MEAT, ROLLING MEAT, VERIFICATION AND OTHER MEAT SPECIES
1.1. Meat, cut, cut, packed, including offal - fresh and frozen
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 2 | 5.102 | 5.103 |
| Staphylococcus auerus | 5 | 2 | 102 | 5.103 |
| Salmonella | 5 | 0 | 0/25 | - |
1.2. Smoked meat raw, minced or cut meat for heat treatment or processing - fresh and frozen
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismůa) | 5 | 2 | 106 | 5.106 |
| Koliformní bakterie | 5 | 2 | 5.102 | 5.103 |
| Staphylococcus aureus | 5 | 1 | 5.102 | 5.103 |
| Salmonella | 5 | 0 | 0/25 | - |
(a) is determined only for minced masses
1.3. Meat products not heat-treated for direct consumption (e.g. tea salami, salmon ham)
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 2 | 2.103 | 104 |
| Sulfitredukující klostridia | 5 | 2 | 102 | 103 |
| Staphylococcus aureus | 5 | 2 | 5.102 | 5.103 |
| Salmonella | 5 | 0 | 0/25 | - |
1.4. Permanent meat products
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 1 | 102 | 2.103 |
| Sulfitredukující klostridia | 5 | 1 | 102 | 103 |
| Staphylococcus aureus | 5 | 0 | 0d | - |
| Salmonella | 5 | 0 | 0/25 | - |
1.5. Heat-treated meat products
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 104 | 105 |
| Koliformní bakterie | 5 | 1 | 0b | 5.102 |
| Sulfitredukující klostridia | 5 | 1 | 102 | 103 |
| Staphylococcus aureus | 5 | 1 | 0d | 102 |
| Salmonella | 5 | 0 | 0/25 | - |
1.5.1. Coated and cut packaged heat-treated meat products
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 5.104 | 5.105 |
| Bakterie mléčného kvašení | 5 | 2 | 5.104 | 106 |
| Koliformní bakterie | 5 | 2 | 102 | 103 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Staphylococcus aureus | 5 | 2 | 102 | 103 |
| Salmonella | 5 | 0 | 0/25 | - |
1.6. Heat-treated products hermetically packaged
1.6.1. Sterile containers must meet the conditions of commercial sterility
1.6.2. Semi-preserved
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 5.103 | 5.104 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Staphylococcus auerus | 5 | 1 | 0d | 2.102 |
| Salmonella | 5 | 0 | 0/25 | - |
1.7. Animal fat (excluding butter)
| n | c | m | M | |
|---|---|---|---|---|
| Salmonella | 5 | 0 | 0/25 | -“. |
8. In Part 2 of the Annex, point 2, including the title, reads:
"2. FISH, OTHER AQUATIC ANIMALS AND ARTICLES THEREOF
2.1. Fresh, frozen and salted fish and parts thereof, intended for heat treatment
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 105 | 106 |
| Escherichia coli | 5 | 2 | 102 | 5.102 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Salmonella | 5 | 0 | 0/25 | - |
2.2. Smoked, fried and dried fish
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismůb) | 5 | 2 | 5.103 | 2.104 |
| Koliformní bakterie | 5 | 2 | 0b | 102 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Staphylococcus auerus | 5 | 2 | 102 | 5.102 |
| Salmonella | 5 | 0 | 0/25 | - |
(b) For products with an ingredient of spices and / or smoked with cold smoke, values higher than those of Staphylococcus aureus and Salmonella shall be tolerated.
2.3. Crustines, molluscs and cephalopods
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů+) | 5 | 2 | 104 | 105 |
| Koliformní bakterie | 5 | 2 | 102 | 5.102 |
| Staphylococcus auerus | 5 | 2 | 0d | 102 |
| Salmonella | 5 | 0 | 0/25 | - |
+) In the case of crab meat, values higher are tolerated.
2.4. Fish products not hermetically sealed
NOTE: For products of shallow fish intended for heat treatment see 20.2.
2.4.1. Products marinated uncooked without preservatives (for example, jelly, oil, brine, remoulade)
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 2 | 103 | 104 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 5.102 |
| Staphylococcus aureus | 5 | 2 | 0d | 5.102 |
| Bacillus cereus | 5 | 2 | 103 | 5.103 |
| Salmonella | 5 | 0 | 0/25 | - |
| Kvasinky | 5 | 2 | 104 | 106 |
2.4.2. Products marinated with heat treated or with preservatives (for example, jelly, oil, brine, remoulade)
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 105 | 106 |
| Koliformní bakterie | 5 | 2 | 102 | 5.102 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Staphylococcus aureus | 5 | 2 | 0d | 5.102 |
| Bacillus cereus | 5 | 1 | 102 | 5.102 |
| Salmonella | 5 | 0 | 0/25 | - |
| Kvasinky | 5 | 2 | 103 | 5.104 |
2.5. Hermetically packaged fish "semi-preserved"
2.5.1. Hermetically packaged fish semi-preserved, unpasteurised, without preservatives (caviar, eyes, anchovy paste, oil salmon, crab sticks, etc.)
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 5.103 | 5.104 |
| Koliformní bakterie | 5 | 1 | 102 | 5.103 |
| Sulfitredukující klostridia | 5 | 2 | 102 | 103 |
| Staphylococcus auerus | 5 | 2 | 0d | 5.102 |
| Salmonella | 5 | 0 | 0/25 | - |
2.5.2. Hermetically packaged fish semi-preserved pasteurised or with preservative
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 103 | 104 |
| Koliformní bakterie | 5 | 1 | 0b | 5.102 |
| Staphylococcus auerus | 5 | 2 | 0d | 102 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Salmonella | 5 | 0 | 0/25 | - |
2.6. Fish cans must meet the conditions of commercial sterility. '
9. In Part 2 of the Annex, point 3.2, including the title, reads:
"3.2. Mayonnaise and mayonnaise flavored, packed including sauces, creams
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 103 | 104 |
| Koliformní bakterie | 5 | 1 | 0b | 102 |
| Staphylococcus auerus | 5 | 2 | 0d | 2.102 |
| Salmonella | 5 | 0 | 0/25 | - |
| Kvasinky | 5 | 3 | 102 | 103“. |
10. In Part 2 of the Annex, point 4.1, including the title, reads:
"4.1. Raw cow's milk for direct sale
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 105 | |||
| Staphylococcus aureus | 5 | 2 | 5.102 | 2.103 |
| Salmonella | 5 | 0 | 0/25 | -“. |
11. In Part 2 of the Annex, point 4.3, including the title, reads:
"4.3. Milk products concentrated except sterilised and treated UHT
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 2 | 0b | 2.102 |
| Staphylococcus auerus | 5 | 0 | 0d | - |
| Salmonella | 5 | 0 | 0/25 | -“. |
12. In Part 2 of the Annex, in point 4.5 of the title:
"4.5. Milk liquid and concentrated products sterilised and treated with UHT."
13. In Part 2 of the Annex, point 4.6.1, the entry for the total number of micro-organisms is replaced by the following:
| „n | c | m | M |
|---|---|---|---|
| 5 | 2 | 104 | 5.104“. |
14. In Part 2 of the Annex, the reference to point "8.2 'in point 4.6.2 is replaced by a reference to point" 8.3'.
15. In Part 2 of the Annex, point 4.9.2., including the title:
"4.9.2. Cheeses, fresh or chilled
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 3 | 5.102 | 2.103 |
| Salmonella | 5 | 0 | 0/25 | - |
| Kvasinky | 5 | 3 | 5.103 | 5.104 |
| Plísně jiné než Geotrichum candidum | 5 | 3 | 102 | 103“. |
16. in Part 2 of the Annex, point 4.9.3., the entry for Enterobacteriaceae with numerical values is replaced by the following:
| n | c | m | M | |
|---|---|---|---|---|
| „Koliformní bakterie | 5 | 2 | 0b | 102“. |
17. In Part 2 of the Annex, point 4.10, including the title, read:
"4.10. Cheese
4.10.1. Raw milk cheese
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 103 | 104 |
| Staphylococcus aureus | 5 | 2 | 103 | 104 |
| Listeria monocytogenes | 5 | 0 | 0/25 | - |
| Salmonella | 5 | 0 | 0/25 | - |
4.10.2. Hard cheeses, particularly hard cheeses and grated cheeses (including vacuum-packed)
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 10 | 102 |
| Staphylococcus aureus | 5 | 2 | 102 | 103 |
| Plísněf) | 5 | 2 | 102 | 5.102 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
(f) In the case of grated, sliced and sliced cheeses, values higher than that are tolerated.
4.10.3. Semi-sparkling cheese (including vacuum-packed)
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 2.102 | 103 |
| Sulfitredukující klostridia | 5 | 2 | 0b | 102 |
| Staphylococcus aureus | 5 | 2 | 102 | 103 |
4.10.4. Soot cheeses ripening
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 2.102 | 103 |
| Staphylococcus aureus | 5 | 2 | 5.102 | 5.103 |
| Listeria monocytogenes | 5 | 0 | 0/25 | - |
| Salmonella | 5 | 0 | 0/25 | - |
4.10.5. Fungi cheese
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 103 | 5.103 |
| Staphylococcus aureus | 5 | 2 | 5.102 | 5.103 |
| Salmonella | 5 | 0 | 0/25 | - |
4.10.6. Processed cheese, including cheese flavoured and with ingredients
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů*) | 5 | 2 | 103 | 104 |
| Koliformní bakterie | 5 | 2 | 0b | 102 |
| Staphylococcus aureus | 5 | 1 | 102 | 5.102 |
| Plísně | 5 | 2 | 102 | 103 |
*) For processed cheeses seasoned and with ingredients, values are allowed to be slightly higher. "
18. In Part 2 of the Annex, point 4.11., including the title and the notes:
"4.11. Butter and butter
4.11.1. Milk butter
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 104 | 105 |
| Koliformní bakterie | 5 | 2 | 0b | 50 |
| Plísně jiné než Geotrichum candidum | 5 | 2 | 102 | 5.102 |
4.11.2. Mushroom butter
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismůg) | 5 | 3 | 104 | 105 |
| Koliformní bakterie | 5 | 2 | 102 | 103 |
| Plísně jiné než Geotrichum candidumh) | 5 | 3 | 102 | 5.102 |
(g) It is not monitored for sour or semi-sour cream products.
(h) In the case of butter with vegetable ingredients, the values shall be tolerated by an order higher. ';
19. In Part 2 of the Annex, point 5, including the title and the notes, read:
"5. Packed-up mortars and frozen creams
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů*) | 5 | 2 | 105 | 5.105 |
| Koliformní bakterie**) | 5 | 2 | 102 | 5.102 |
| Staphylococcus aureus | 5 | 2 | 0d | 2.102 |
| Salmonella | 5 | 0 | 0/25 | - |
*) Not for products with curd or yogurt.
* *) For products with curd, the values are n = 5, c = 2, m = 3.102, M = 103. "
20. In Part 2 of the Annex, point 7.1, including the title, reads:
"7.1. Fresh, sliced or grated vegetables and mixtures thereof, fresh fruit and vegetable juices for rapid consumption
7.1.1. Fresh vegetables, sliced or grated, and mixtures thereof
| n | c | m | M | |
|---|---|---|---|---|
| Escherichia coli | 5 | 2 | 102 | 103 |
| Salmonella | 5 | 0 | 0/25 | - |
7.1.2. Fresh fruit and vegetable juices for quick consumption
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 105 | 106 |
| Koliformní bakterie | 2 | 1 | 102 | 103 |
| Kvasinky | 2 | 1 | 103 | 104 |
| Plísně | 2 | 1 | 102 | 103“. |
21. In points 7.2.1 and 7.2.2 of Part 2 of the Annex, in the title after the word "vegetables," the words "potatoes, mushrooms," are added.
22. Point 7.3.2 of Part 2 of the Annex reads:
"7.3.2. Dried fruit
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie | 5 | 2 | 102 | 103 |
| Kvasinky | 5 | 2 | 104 | 105 |
| Plísně | 5 | 2 | 103 | 104“. |
23. Point 7.4.3 of Part 2 of the Annex reads as follows:
"7.4.3. Ketchups, dressing products, horseradish mixtures, etc.
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 5.102 | 5.103 |
| Koliformní bakterie | 5 | 1 | 0d | 102 |
| Kvasinky | 5 | 2 | 102 | 103 |
| Plísně | 5 | 2 | 0d | 2.102“. |
24. In Part 2 of the Annex, point 7.5, including the title and the notes:
"7.5. Dried nuts
| n | c | m | M | |
|---|---|---|---|---|
| Koliformní bakterie*) | 5 | 2 | 102 | 103 |
| Plísně | 5 | 2 | 103 | 104 |
| Potenciálně toxinogenní plísně | 5 | 0 | 102 | - |
| Aspergillus flavus**) |
*) For roasted products, values are required by order lower.
* *) If the above value is exceeded, the determined aflatoxin content is decisive for the assessment, see the Specific Regulation (3). "
25. In Part 2 of the Annex, point 7.6., including the title:
"7.6. Grated coconut
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 5 | 2 | 103 | 104 |
| Koliformní bakterie | 5 | 1 | 0d | 2.102 |
| Salmonella | 5 | 0 | 0/25 | - |
| Plísně | 5 | 2 | 102 | 103 |
| Potenciálně toxinogenní plísně Aspergillus flavus“. | 5 | 0 | 102 | - |
26. In Part 2 of the Annex, in point 8.1, the entry "Molds' is amended as follows:
| n | c | m | M | |
|---|---|---|---|---|
| „Plísně | 5 | 2 | 103 | 104“. |
27. In Part 2 of the Annex, point 8.3.1 is added:
| n | c | m | M | |
|---|---|---|---|---|
| „Staphylococcus aureus | 5 | 1 | 0d | 102“. |
28. In Part 2 of the Annex, the words in point 8.3.2 of the designation "not previously boiling in liquid 'are replaced by" overcooked and then chilled'.
29. in Part 2 of the Annex, the following is added to points 8.4.1, 8.4.2 and 8.4.3:
| n | c | m | M | |
|---|---|---|---|---|
| „Salmonella | 5 | 0 | 0/25 | -“. |
30. In Part 2 of the Annex, in point 8.6.3, the entry for "Soya yoghurts, drinks and similar products pasteurised 'is replaced by the following:
31. In Part 2 of the Annex, point 9.1, including the title, read:
"9.1. Bakery products with a filling of curd, punch, poppy and other (cakes, cakes and similar products)
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 104 | 105 |
| Koliformní bakterie | 2 | 1 | 0b | 102 |
| Staphylococcus aureus | 2 | 1 | 0d | 2.102“. |
32. In Part 2 of the Annex, the words "Escherichia coli 'in point 9.2 are replaced by" Coliform bacteria'.
33. In Part 2 of the Annex, point 9.4., including the title, shall read:
"9.4. Confectionery and bakery products
9.4.1. Confectionery not filled, snow pastry
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 104 | 105 |
| Koliformní bakterie | 2 | 1 | 50 | 5.102 |
| Plísně | 2 | 1 | 102 | 5.102 |
9.4.2. Products filled with durable filling (with pasteurised, preserved, etc.)
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 105 | 5.105 |
| Koliformní bakterie | 2 | 1 | 102 | 5.102 |
| Plísně | 2 | 1 | 102 | 103 |
9.4.3. Confectionery and bakery products with protein creams and stuffed with butter, fat, jaundice and pudding creams and filling, tights, with fruit
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 5.105 | 5.106 |
| Koliformní bakterie | 2 | 1 | 5.102 | 5.103 |
| Salmonella | 2 | 0 | 0/25 | - |
| Staphylococcus aureus | 2 | 1 | 102 | 5.102 |
| Kvasinky | 2 | 1 | 5.104 | 2.105 |
| Plísně | 2 | 1 | 102 | 103 |
9.4.4. Confectionery stuffed and / or decorated with whipped cream filling, cream creams
| n | c | m | M | |
|---|---|---|---|---|
| Celkový počet mikroorganismů | 2 | 1 | 106 | 107 |
| Koliformní bakterie | 2 | 1 | 103 | 104 |
| Salmonella | 2 | 0 | 0/25 | - |
| Staphylococcus aureus | 2 | 1 | 102 | 5.102 |
| Kvasinky | 2 | 1 | 5.104 | 2.105 |
| Plísně | 2 | 1 | 102 | 103“. |
34. In Part 2 of the Annex to point 10.1., the following entry is added:
| n | c | m | M | |
|---|---|---|---|---|
| „Celkový počet mikroorganismů | 5 | 2 | 103 | 104“. |
35. In Part 2 of the Annex to point 10.2.4, the following entry is added:
| n | c | m | M | |
|---|---|---|---|---|
| „Celkový počet mikroorganismů*) | 5 | 2 | 103 | 104 |
*) It is not monitored for products on the surface of the spices. '
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Regulation Information
| Citation | Decree of the Ministry of Health No. 91 / 1999 Coll., amending Decree of the Ministry of Health No. 294 / 1997 Coll., on microbiological requirements for food, their method of control and evaluation |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 20.05.1999 |
|---|---|
| Effective from | 20.05.1999 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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