77/2003 Sb.
DECREE
of 6 May 1999. March 2003,
laying down the requirements for milk and milk products, frozen creams and
edible fats and oils
124/2004: Sb.
370/2008: Sb.
336/2013: Sb.
The Ministry of agriculture shall be determined according to section 18 (a). and), (d),) (h)), i), (j)), and
k) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws, as amended by Act No.
119/2000 Coll., Act No. 306/2000 Coll. and Act No. 146/2002 Coll. (hereinafter referred to
"the law") and in accordance with the law of the European communities, for milk and
dairy products, frozen creams and edible fats and oils:
Section 1
MILK AND MILK PRODUCTS
§ 1
(1) this Decree incorporates the relevant provisions of the European
Community ^ 1), at the same time follows on directly applicable provision
Of the European communities ^ 1a) and regulates the requirements for milk and milk
products.
(2) for the purpose of this order is further means
and milk-milk) by regulation of the European communities ^ 1a)
requirements for specific legislation ^ 2) ^ 3) and treated in accordance with
specific legislation, ^ 2) ^ 3)
b) cream-liquid milk product treated under special legal
regulations ^ 2) ^ 3) with a fat content, by weight, of at least 10% in the form of
emulsion (milk fat) obtained by physical separation of milk,
(c) the milk product-sour) milk product obtained by kysáním milk
cream, buttermilk, or their mixtures using micro-organisms referred to
in annex 2, table 4, thermally untreated after kysacím process,
d) yoghurt-kysaný dairy product obtained from milk, cream, kysáním
Buttermilk or their mixtures by using micro-organisms referred to in annex No.
2, table 4,
e) concentrated milk or concentrated cream-milk product, sweetened
or unsweetened, obtained from the partial evaporation of the water from cream or from a
milk, whole milk, skimmed or partly skimmed, or from their
mixtures, to which can be added the cream or milk powder or
both, the addition of wholly dehydrated milk must not be in the final product
exceed 25% of total dry matter,
f) milk or cream-milk product in powder
obtained by drying whole milk, wholly or partly
skimmed or cream, or mixtures thereof, with a water content of less than 5%
by weight,
g) cheese-dairy product made by milk protein from milk
by the action of rennet or other suitable coagulating agents, and by souring with
and the proportion of whey,
h) fresh cheese-cheese unripened of thermally untreated after prokysání,
I) cream cheese-cheese unripened sour obtained by precipitation prevails
over by precipitation using rennet,
j) with cheese-cheese where after prokysání more
biochemical and physical processes,
the cream-cheese-cheese), which was adapted for the addition of heat melting
salt,
l) butter-milk product containing exclusively milk fat in the form of
an emulsion of water and fat,
m) fresh butter-butter within 20 days from the date of manufacture,
n) table butter-butter stored for a maximum of 24 months from the production date
at temperatures of minus 18th. C and lower,
o) máselným concentrate-milk product with a total content of milk
fat higher than 90% or more by weight obtained from milk, cream or butter,
p) máselným grease-anhydrous milk fat obtained from milk, cream or
butter containing more than 99.3% or more by weight of milk fat,
q) traditional pomazánkovým-milk product of sour cream,
the addition of wholly dehydrated milk with dried whey shake or enrichment options
dried buttermilk, containing at least 31% and 36% of the most
by weight of milk fat, and not less than 42% by weight of dry matter, which
produced by traditional technology with high pressure homogenization creamy
mixture, followed by souring with the mixture and with the final solution thermization
before filling in the packaging,
r) butter with added alcohol-composite milk product made from
butter, sugar and an alcoholic beverage,
with milk protein product)-dried milk product obtained
separation of protein from milk or whey,
t) casein food-the principal protein constituent of milk
insoluble in water obtained from skimmed milk by precipitation using
the technological adjuvants, washed and dried without
without prejudice to the possibility of prior use of ion exchange or
thicken, satisfying the requirements specified in annex No. 2 table # 14,
kaseinátem food-u), dried milk protein product obtained
by neutralizing acid casein agents food purity, and meeting the
requirements referred to in annex 2, table 15
in the buttermilk-milk product) arising as a by-product
the production of butter,
w) whey-milk product arising as a by-product
the manufacture of cheese, including tvarohů and caseins,
x) syrovátkovým cheese-dairy product obtained by precipitation of whey
or a mixture of whey with milk,
s) heat treatment technological process according to a special legal
prescription, ^ 3) where using different combinations of temperature and time
effect of thermal heating, which yields an equivalent effect, limits the
the number of undesirable micro-organisms, and ensures the health and
prolongation of the storage life of milk and of the final product,
from) thermization-heat treatment of milk, the corresponding effect when heated
at a temperature of 57th. C to 68th. (C) for at least 15 seconds, and milk
products after their kysacího process and before packing to suppress or
stopping the activity of lactic microflora present up to a temperature of 80th. (C),
AA) pasteurisation-heat treatment of milk and milk products by heating
milk to the temperature of at least 71.7th. (C) for at least 15 seconds or any other
a combination of time and temperature to achieve the equivalent effect,
BB) high pasteurisation-heat treatment of milk and milk products
by heating the milk to a temperature of at least 85th. (C) with a negative result
peroxidázového and phosphatase test
CC)-making following hot treatment (UHT) heat treatment of milk and milk
products short heating of continuous stream of milk on high
the temperature corresponding to the effect of heating to the temperature of at least 135th. (C)
for at least 1 second, followed by aseptic packaging to neprůsvitných
packaging so that the chemical, physical and sensory changes were reduced to
minimum,
DD) sterilací milk and milk products-heat treatment milk and
milk products of their indirect heating in hermetically sealed
packaging at a temperature of over 100th. (C) for ensuring compliance with the requirement
on the microbiological safety of under special legislation ^ 3)
without breaking the seal,
EE) retentátem dairy-product obtained by concentrating milk protein
based on ultrafiltration of milk, partly skimmed milk, or
skimmed-milk powder,
FF) milk-permeátem the product obtained by removing milk bílkovín and
milk fat from milk, partly skimmed milk, or skimmed
milk based on ultrafiltration
Gg) laktózou-a natural constituent of milk that is commonly produced from
whey with anhydrous lactose content of not less than 99.0% m/m in
dry matter; It may be anhydrous or contain one molecule of water of crystallisation
or it may be a mixture of both forms.
§ 2
Breakdown by species group and subgroup
In annex 1, it is shown the breakdown of milk and dairy products to the species,
groups and subgroups.
§ 3
Marking of packages
(1) in addition to the requirements set out in the Act, a special law ^ 4) and
the regulations of the European communities ^ 4a) are additional requirements on
labelling laid down in paragraphs 2 to 43.
(2) milk and cream are marked
and the name of the species and groups),
(b)) called subgroups according to fat content, which is for individual products
established by a regulation of the European communities ^ 1a) or in annex No. 2
table 2,
(c)), and fat peasant milk non-standardized
the designation shall be fat, the words "at least".
(3) Liquid cow's milk or liquid cream from cow's milk
marks only as milk or cream.
(4) in the case of liquid milk and liquid cream heat marks
treatment under special legislation. ^ 3)
(5) the name of the "long-life milk" or "cream" with durable marks only
liquid milk or liquid cream, for which an extension has been reached
life time of heat treatment in accordance with paragraph 1 (b). CC) and dd) and
where not to chemical, physical and sensory changes and that
comply with the microbiological requirements of special legal regulation ^ 3) after
the implementation of the test sample in a closed radiator cover made by
a temperature of 30 °. (C) for a period of 15 days or, if necessary, at a temperature of 55
St. (C) for a period of 7 days.
(6) Concentrated milk product with the name of the product marks the content
non-fat dry matter percentage by weight according to the annex 2 table
5.
(7) Concentrated milk product, with the exception of partly dehydrated milks skimmed
sweetened and unsweetened, with the name of the product marks the fat content
percentage by weight as specified in annex No. 2 of table 5.
(8) the Dried milk product, with the exception of dried skimmed milk,
name of the product marks the fat content in percentage by weight according to the
Annex No 2 of table 6.
(9) in the case of dried milk and dried cream in the Pack for the final
the consumer shall indicate the recommended way to dilute or way of putting into
its original state, including details of the fat content by weight in the
as follows a modified product.
(10) If a concentrated milk product, dried and liquid dairy product
cream weighing less than 20 g, wrapped in packaging, ^ 5)
the designation may be listed only on the packaging, with
the exception of putting the name of the type of product.
(11) in the case of dried milk product, with the exception of product destined for
particular nutritional uses ^ 6) is specified on the packaging for the end consumer
indication "is not intended for infants under 12 months".
(12) a dairy product that has been manufactured from thermally untreated milk
or milk treated thermization and that was not during the manufacturing process
subjected to a heat treatment shall be marked with the words "produced from raw
milk "or" produced from thermized milk ".
(13) in the case of milk product that has passed at the end of the production process
heat treatment, the nature of the heat treatment shall be entered under a special
legislation. ^ 3)
(14) Kysaný dairy product shall be labelled
and the name of the species or group) according to the requirements set out in annex No. 2
tables 3 and 4,
b) fat content,
(c) the flavouring component),
(d)) as sweetened if natural sweetener is added ^ 7) or
sweetener. ^ 8)
(15) the milk product heat treated after kysacím process and milk
product enriched by the addition of micro-organism in accordance with Annex 2 of table 4
is marked
and the name of the species),
b) fat content,
(c) a flavouring ingredient) used under special legislation. ^ 4)
(16) the Dairy butter shall be marked in accordance with the European
^ 8a) community.
(17) as a one-product can be marked, at the dairy butter
the manufacture of which were used only sweet or sour cream and milk
culture.
(18) for pre-packaged table butter is the expiry date 20
days from the date the warehouse pick from the freezer. The date of manufacture shall be marked
packaging intended for consumers, the manufacturer, the date of removal from storage of freezer
warehouse marks on the outer packaging, the distributor and the expiry date marks
dealer.
(19) the traditional "shall be
and) fat content,
(b)), dry matter content,
(c) the flavouring component).
(20) the Curd is marked
and the name of the species, the Group) or a subset of the requirements referred to in
Annex 2, table 11
b) FAT or fat in the dry matter,
c) solids,
(d) a flavouring ingredient) used.
(21) as a one-product can be curd mark if raw materials
are the only milk, milk cultures, rennet, and calcium chloride.
(22) as "the cream of the high-fat cream ' shall be the product from
high-fat cream, with no added sugar. Additionally, this product marks
fat content and dry matter content as a percentage by weight.
(23) as the "cream" shall be the product of cottage cheese, milk or
cream, containing added sugar and containing at least 30% of the fat in
the dry matter. Additionally, this product marks the fat content and dry matter content in
percentage by weight.
(24) the Cheese is marked
and the name of the species); processed cheese, processed cheese and whey cheese product
also the name of the group,
(b)) for the Group of natural cheeses can be used to mark the name of cheese subset, if
It meets the requirements set out in annex No. 2 in tables 9, 10 and 12,
c) FAT or fat in the dry matter,
d) solids,
(e) a flavouring ingredient) used,
(f)) as "processed cheese product", if processed cheese contains more than 5%
lactose.
(25) as a "low-fat" can be used to mark processed cheese with a fat content in the dry matter
not more than 30% by weight. Vysokotučný can be described as processed cheese with
fat content in the dry matter not less than 60% by weight.
(26) as a one-product can be the cheese mark, if the raw material is
only milk, cheese-making culture, rennet and calcium chloride and additives
edible salt in 2.5% by weight.
(27) the protein dairy product shall be labelled in the name of a species or group and
further subgroups according to the requirements set out in annex No. 2 table
14.
(28) the protein milk product marketed as a mixture of marks
the word "mixture of ... "under special legislation. ^ 4)
(29) the milk protein from whey and mixtures containing caseinates shall be
protein percentage by weight.
(30) in the case of Caseinate food shall be specified according to specification cation. In
the case of a mixture, you can only specify this information in the accompanying documentation
of the product.
(31) as "fresh" to indicate liquid milk or liquid cream,
that have been heat treated high pasteurization, pasteurisation or butter to the
20 days from the date of manufacture and unripened cheese that was after prokysání heat
treated.
(32) the date of application shall be
and) liquid milk and liquid cream that heat treatment procedure
According to § 1 (b). AA), bb), cc) and dd) and in accordance with the particular legal
Regulation, ^ 3) if they are not marked in accordance with paragraph 33,
(b)) kysaný dairy product,
c) milk product heat treated after kysacím process,
d) milk product enriched by the addition of micro-organisms referred to in annex No. 2
table 4,
e) fresh butter,
f) cottage cheese,
g) fresh unripened cheese.
(33) liquid milk and liquid cream that have been heat treated
According to § 1 (b). CC) and dd) and in accordance with the particular legal
Regulation, ^ 3) can be used instead of the description referred to in paragraph 32, the minimum mark
the time of life.
(34) the designation "milkshake" can be applied to liquid milk product
containing more than 50% by weight of milk or whey. U
flavoured liquid milk product with the name of the product indicating the nature
the savoury ingredients.
(35) the designation ' milk "milk product can be marked, in which milk or
dairy product makes up at least 50% by weight of the product.
(36) the designation ' cheese ' to indicate the product in which the cheese consists of at least
50% by weight of the product.
(37) For multi component product from cheese, you can use the designation ' cheese
cheese cake "," dessert "," cheese roll, "" sausage processed cheese ".
(38) as the "yogurt" to indicate the product in which the yogurt at least
50% by weight of the product.
(39) for the products of the species concentrates of milk fat, and the traditional "
to which salt has been added, with its contents shall be given in percentage
by weight.
(40) for the products of the species concentrates of milk fat, and the traditional "
with a fat content by weight placed on the whole percent.
(41) the tolerable negative mass and volume variances packaging of milk and
dairy products are listed in annex 3.
(42) the tolerance for the dry ripening of cheese is minus 1%
the mass from the values listed on the packaging. Higher content of dry matter in cheese and
cottage cheese is not a defect. Permissible tolerance of fat in the dry matter of technology
natural cheeses should be less than 5% by weight, in the rendered
cheese and tvarohů can not exceeding plus 4% by weight of data
indicated on the packaging. Negative technological tolerance shall not be admitted.
§ 4
Quality requirements
(1) each group of milk products and the kinds of microorganisms from dairy
ferment for the manufacture of fermented milk products must meet the physical,
chemical and microbiological requirements laid down in the regulations of the European
Community ^ 8b) and in annex No. 2. Physical, chemical and
the microbiological requirements concern the basic kinds of products without
ochucujících additives.
(2) as a source of sucrose for concentrated milk sweetened products may only be
only use extra white sugar, white sugar or semi-white according
special legislation. ^ 7)
(3) for the production of concentrated milk products sweetened with permitted
the addition of lactose not more than 0.03% by weight of the total
weight of the product.
(4) the addition of sucrose-sweetened with concentrated milk products must
match the value of the sugar ratio up to 60.5 64.5 the following
by:
% sucrose x 100
sugar ratio =-----------------------
% sucrose +% water
(5) Life in concentrated unsweetened milk products can be
achieved by heat treatment under a special legal
^ 3) of the code.
(6) Life in concentrated sweetened milk products can be achieved
only by the addition of sucrose in accordance with paragraph 2.
(7) Life for dried milk products can only be achieved
drying process under special legislation. ^ 3)
(8) for concentrated milk products and dried milk products,
allows the addition of food supplements, according to a special legal
prescription. ^ 8)
(9) in the case of concentrated milk and milk powder to the protein content of milk
modify the minimum 34% by weight, in the non-fatty matter, and
it by adding or removing milk constituents in such a way that, in the
milk that has not been altered the ratio of whey protein and
casein. This can be used to modify the milk retentate milk permeate and
lactose.
(10) Flavoured fermented milk products may contain up to 30%
by weight of flavouring ingredients.
(11) Milk protein product made from the raw material must be thermally
treated in accordance with special legislation. ^ 3)
(12) for the production of casein food acid can only be used
lactic acid, hydrochloric acid, sulphuric acid, acid
lemon, acetic acid, orthofosforečnou acid, whey or
the micro-organisms used in the milk to ferment as the technological auxiliary
substances and bacterial cultures, if they meet the requirements of the Special
legislation. ^ 8)
(13) for the production of casein food sweet can only be used
rennet or other milk-coagulating enzymes such as technology
adjuvants and bacterial cultures, if they meet the requirements of the Special
legislation. ^ 8)
(14) in the production of the food can only use the Caseinate hydroxides,
carbonates, phosphates or citrate sodium, potassium, calcium,
ammonium or magnesium as a neutralizer and suppressive agent, if
meet the requirements of a specific legislation. ^ 8)
§ 5
Putting into circulation
(1) milk, cream and milk products treated according to paragraph 1 (b). CC) and dd),
condensed milk, milk powder, protein milk products are stored,
transport and circulation at a temperature of up to 24th. (C).
(2) all other milk products are stored, transported and put into
circulation at a temperature of 4th. (C) to 8th. (C).
(3) the Dried milk-based products should be stored at a relative humidity of air in the
70%.
Section 2
FROZEN CREAMS
§ 6
For the purposes of this Ordinance, means the
and frozen custard)-product obtained by freezing the mixture prepared in
According to the group, in particular ice cream out of the water, milk, cream,
fat, sugar and other ingredients, solid or paste-like consistency, which
It is marketed, and intended for final consumption in the frozen state,
(b)) by freezing-preservation products, rapid technological process by reducing
temperature to a temperature of minus 18th. (C) and lower in accordance with the provisions of
special legislation. ^ 9)
§ 7
Breakdown of group and subgroup
In annex No 4 referred to the breakdown of frozen creams on the species, the Group and
subgroup.
§ 8
Marking of packages
(1) in addition to the data referred to in the law and in a special legal Act ^ 4)
There are additional requirements for the labelling of the packaging of frozen creams laid down in
paragraphs 2 to 9.
(2) Frozen Cream shall be designated by the name of, group and subgroup.
(3) Frozen Cream fruit shall be designated by the name of the subgroup, and if the
fruity dry fruits of the replaced skořápkovými according to § 9 para. 5.
(4) Frozen Cream packaged can be described also as ice cream.
(5) the Frozen Cream that was commonly flavored with only flavouring,
in the name of the product marks the words "flavour", with the exception of vanilla
seasoning.
(6) the Frozen Cream shall be marked
and like chocolate, it contains) to at least 3.0% by weight of cocoa
(b)) as the cocoa, if not less than 1.5% by weight of cocoa
(c)) according to the kinds of dry nuts, if
at least 1.0% by weight of these fruits or their trap, with the exception of
ice cream fruit and ice cream sorbet,
(d) the name of the species used fruit).
(7) in the name of the ice cream of milk can be the expression "milk" to replace the name of the
milk product, which was used as an ingredient in its production,
for example, yogurt, cheese.
(8) for a product with alcoholic component of this folder must be in the name of
the product specified, with alcohol content shall not exceed 3.0%
by weight.
(9) the Frozen Cream is marked by an accepted method of storage.
(10) the tolerable negative mass and volume variations Pack
listed in annex 6.
§ 9
Quality requirements
(1) physical and chemical requirements on the quality of frozen creams are
listed in annex 5.
(2) the consistency of the ice cream must be soft, smooth, creamy, without
lumps, larger crystals and large air bubbles; the product can
include visible particles of added ingredients in ochucujících
nerozmělněné form.
(3) Frozen cream milk and frozen cream cream must not contain
deliberately added fat and proteins other than milk fat and milk protein.
(4) you can use the folder as the fruit of fruit, fruit pulp, fruit juice
or other fresh or tinned fruit product in an appropriate
technological procedure.
(5) Fruit folder for ice cream fruit and ice cream sorbet
can be replaced with dry fruits or skořápkovými or from dry
tree nuts.
(6) the Frozen Cream and frozen aqueous cream sorbet may not contain any
deliberately added fat.
(7) the share of fruit can be reduced to a maximum of 10% by weight in
ice cream fruit and a maximum of 15% by weight for frozen
cream sorbet with citrus fruit and other fruits, or mixtures thereof,
which the total acidity expressed as juices, citric acid, is a
more than 2.5% by weight.
(8) the share of fruit can be reduced to a maximum of 10% by weight in
ice cream fruit and a maximum of 15% by weight for frozen
cream sorbet with exotic fruit with a distinctive aroma and flavor and a thick
consistency (such as pineapple, banana, kiwi, mango, avocado, litchie,
maracuja).
(9) the proportion of dry nuts or a trap from dry nuts
fruits in ice cream sorbet can be due to technological reasons to reduce the
no more than 5% by weight.
§ 10
Putting into circulation
(1) the Frozen Cream intended for the final consumer shall be delivered only
packaged.
(2) Frozen Cream is transported by means of transport that allows you to
maintain the temperature of the ice cream minus 18th. (C) or lower. When
transport may increase in the short term the product temperature to a maximum of minus 15
St. (C). The means of transport must be equipped with a device to record
air temperature approved under special legislation. ^ 10)
Record with registered temperatures must be marked with the date of the acquisition
record and retained for at least 1 year; in the event that the minimum
durability of the product is longer than 1 year, the record shall be kept up to date
minimum durability.
(3) the means of transport may not be equipped with a device to record
air temperature under paragraph 2 in the case of delivery of frozen
creams to the retail industry, caterers and private households,
However to the maximum distance of 200 km; in this case, the transport
equipped with a thermometer resource located in a visible place.
(4) Frozen Cream shall be stored in a refrigerated warehouse at temperature of air
minus 18th. C and lower. The air temperature in the refrigerated warehouse, with
the exception of the warehouses of smaller than 10 cubic metres shall be measured by a suitable device
for the record the temperatures. ^ 11) in the refrigerated stock with a volume of freezer
area of less than 10 m3, just that the temperature has been measured at least one
easily visible thermometer that measures the temperature at the hottest spot
storage area. Record with registered temperatures must be
bear the date of record and retained for at least 1 year. In
If the minimum shelf life of stored ice cream is longer
than 1 year, the record shall be kept up to date of minimum durability.
(5) the Frozen Cream is kept in the sale at a temperature of minus 18th. (C) and
lower in the display cabinets, and freezer equipment, able to keep his
temperature and equipped with the air temperature indicator located on the visible
place. In the open the freezer the temperature measured at furniture point of sucking
the air at the level of the marked maximum performance.
(6) the temperature of the ice cream at all points during the period of storage must not
be higher than minus 18th. (C).
(7) the freezing of roztátých products and putting them into circulation is not
allowed.
Section 3
EDIBLE FATS AND OILS
§ 11
For the purposes of this Ordinance, means the
and edible fat and oil)-a mixture of mixed triglycerides, which are in
According to the proportional representation of the fatty acids in triglyceride
under normal conditions occur in liquid or solid form,
(b) vegetable fat and oil)-Edible fat and oil obtained from the seeds, the fruit of the
or cores of the fruit of the oil plant
c) animal fat and oil-Edible fat and oil obtained from meat
adipose tissues of slaughter animals or marine life under the conditions
stipulated by special legislation, ^ 2)
d) margarine greased-Edible fat that was acquired ztužováním plant
and animal fats and oils, or mixtures thereof,
e) přeesterifikovaným grease-Edible fat that was obtained
přeesterifikací plant or animal fats and oils, or their
mixtures, including trans fats,
f) fat-Edible fat, which has undergone a process of reinforcement or
přeesterifikace, or a combination of these processes, or a mixture of solid
fats and edible fats and oils, or mixtures of edible plant and
animal oils and fats,
g) grease roztíratelným-Edible fat, or a mixture of solid or
přeesterifikovaných fat, or a combination of these processes, meeting the
the requirements laid down by a regulation of the European communities, ^ 12)
h) mixed roztíratelným grease-Edible fat according to the regulation of the European
community, ^ 12)
I) liquid emulgovaným grease-Edible fat, or a mixture of solid or
přeesterifikovaných fat, or a mixture of fixed and přeesterifikovaných
fats, edible oils and fats, in the form of an emulsion of water and fat, with a content of 10
% to 90% by weight of the fat which is at 20th. (C) liquid,
j) concentrated fat-fat, the total fat content is higher than 90
% by weight and not less than 99.5% by weight,
k) oil cold-pressed oil obtained solely using mechanical
procedures for extraction or pressing without thermal heating, that do not lead to
changes in the nature of the oil and the cleanup is only used for washing
water, establishment, filtering and centrifuging,
l) Virgin oil-oil according to a uniform regulation on the common
the Organization markets ^ 1a).
§ 12
Breakdown by species group and subgroup
In annex 7 mentioned the breakdown of edible fats and oils to the species,
groups and subgroups.
section 13 of the
the title launched
(1) the requirements for quality and labelling of edible fats and oils are adjusted
regulations of the European communities. ^ 13)
(2) Edible fat and edible oil to mark the name of the species, group and subgroup
According to annex 7, table 1. It does not apply to spreadable fats and mixed
spreadable fats that are marked as prescribed by the European
community. ^ 12)
(3) the Edible fat or edible oil produced from genetically modified
raw materials or ingredients shall be marked according to the provisions of the European
community. ^ 14)
(4) as the "lard" marks the pig fat obtained from škvařením only
raw pork fat back and flare, and must comply with the
the values specified in annex No. 11 table 1.
(5) as "a select beef tallow" marks the beef tallow obtained by melting
only raw beef, tallow, kidney, heart, obžaludkového
and intestinal at low temperature, and must comply with the values specified in the
Annex No. 11 table 2.
(6) the tolerable negative mass and volume variations of edible packaging
fats and oils are listed in annex No. 12 table 1.
§ 14
cancelled
§ 15
Putting into circulation
(1) the edible fats and oils are stored and transported so that they are protected by the
from direct sunlight.
(2) storage temperature must not exceed
a) for vegetable fats and oil St. 20. (C),
(b)) for animal fats and oils, spreadable fats, mixed
spreadable fats and liquid emulsified fats 15th. (C),
(c)) for fixed and edible fats 20th. (C).
(3) the Edible vegetable and animal fats and oils and products thereof intended
for the end consumer are put into circulation only bottled.
(4) olive oil is put into circulation in accordance with the provisions of the European
community. ^ 15)
section 15a
Large-volume transportation of fats and oils by sea
(1) sea-going vessels may be large-volume transportation of liquid
oils and fats intended for repackaging in packaging intended for consumers
or as raw material for further processing carried out in tanks that
they are not intended solely for the transport of foodstuffs if:
and) the oil or fat is transported in a tank of stainless steel or
tank coated with epoxy resin or technical equivalent, and
cargo transported cargo was immediately prior to this food
or cargo from the list of the costs listed in annex 13,
(b)), the oil or fat is transported in a tank of materials other than
referred to in point (a)), the three previous cargoes transported in the
food tanks or cargo referred to in annex 13.
(2) on marine vessels can be large-volume transportation of oils or
fats, which are not intended for further processing and that are designed to
human consumption, carried out in tanks that are not exclusively reserved
for the transport of foodstuffs if:
and) tank is made of stainless steel and is coated with epoxy
resin or technical equivalent,
(b)) the three preceding cargoes transported in the tank shall have been foodstuffs.
(3) on the three previous cost in the tank and the efficiency of the process
tank cleaning applied between these cargoes must be kept accurate
documentation records.
(4) if the cargo has been trans-shipped, from ship to ship, it shall be in addition to
the documentation referred to in paragraph 3 also accurate documentation and kept)
the fact that transport bulk liquid oil or fat when
the previous shipment was carried out in accordance with paragraphs 1 and 2,
(b)) on the effectiveness of the cleaning process used between these cargoes tank on
the second Board.
(5) at the request of the supervisory authority ^ 15a) documentation must be provided
in accordance with paragraphs 3 and 4.
section 16 of the
Regulation (EEC)
Shall be repealed:
1. Decree No. 328/1997 Coll., implementing section 18 (a). a), d), (h)),
I), (j)) and to) Act No. 110/1997 Coll. on foodstuffs and tobacco
products and amending and supplementing certain related laws, for
milk and milk products, ice-cream and frozen creams and edible fats and oils.
2. Decree No. 347/1999 Coll., amending Decree No. 328/1997 Coll.
implementing section 18 (a). a), d), (h)), i), (j)) and to Act No 110/1997)
Coll. on foodstuffs and tobacco products and amending and supplementing
certain related laws, for milk and dairy products, ice cream and
frozen creams and edible fats and oils.
3. Decree No. 90/2000 Coll., amending Decree No. 328/1997 Coll.
implementing section 18 (a). a), d), (h)), i), (j)) and to Act No 110/1997)
Coll. on foodstuffs and tobacco products and amending and supplementing
certain related laws, for milk and dairy products, ice cream and
frozen creams and edible fats and oils.
4. Decree No. 390/2001 Coll., amending Decree No. 328/1997 Coll.
implementing section 18 (a). a), d), (h)), i), (j)) and to Act No 110/1997)
Coll. on foodstuffs and tobacco products and amending and supplementing
certain related laws, for milk and dairy products, ice cream and
frozen creams and edible fats and oils.
§ 17
Transitional provisions
1. the food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation.
2. the labelling of the food in accordance with the existing legislation can be performed
no later than 30 June 2005. April 2004.
section 18
The effectiveness of the
This Decree shall enter into force on 1 January 2000. July 2003.
Minister:
Ing. Palas in r.
Annex 1
Breakdown by species group and subgroup
+--------------+---------------------+---------------------------+
| Species | Group | Subgroup |
+--------------+---------------------+---------------------------+
| | | or skimmed liquid skimmed milk |
| | | partly skimmed or |
| | |-fat |
| | | full fat |
| | whole peasant | |
| | | non-standardised |
| +---------------------+---------------------------+
| Condensed skimmed milk | |, sweetened or |
| | | unsweetened |
| | | partly skimmed or |
| | |-fat |
| | | sweetened or not |
| | | full fat, sweetened or |
| | | unsweetened |
| +---------------------+---------------------------+
| | dried | skimmed |
| | | partly skimmed or |
| | |-fat |
| | | full fat |
+--------------+---------------------+---------------------------+
| liquid whipping | | |
| | | breakfast |
| +---------------------+---------------------------+
| Cream | concentrated | |
| +---------------------+ |
| |-dried | |
+--------------+---------------------+---------------------------+
| low-fat yogurt | or | defatted |
| | | reduced fat |
| | | cream |
| +---------------------+---------------------------+
| yogurt milk | | |
| +---------------------+ |
| | acidified milk | |
| +---------------------+ |
| | kefir | |
| +---------------------+ |
| Milk kefírové milk Kysaný | | |
|výrobek +---------------------+ |
| |, or fermented milk | |
| | cream Starter | |
| +---------------------+ |
| sour or sour | | |
| | cream | |
| +---------------------+ |
| sour buttermilk | | |
| +---------------------+ |
| | kysaný dairy product | |
| bifido culture | s | |
+--------------+---------------------+---------------------------+
| Dairy product | | |
| heat | | |
| treated | | |
kysacím | after | | |
|-process | | |
+--------------+---------------------+---------------------------+
| Dairy product | | |
|-enriched | | |
| addition | | |
| dairy | | |
| culture | | |
+--------------+---------------------+---------------------------+
| butterfat or | | |
| anhydrous milkfat | | |
| +---------------------+ |
| | butter concentrate | |
| +---------------------+ |
| fresh butter | | |
| Máslo +---------------------+ |
dairy butter | | | |
| & concentrates +---------------------+ |
milk fat butter | | table | |
| +---------------------+ |
| | butter | |
| |-reduced | |
| | fat | |
| +---------------------+ |
| | butter | |
| | low fat | |
| ' | ' or low fat | |
+--------------+---------------------+---------------------------+
| Composite milk | milk spreadable | |
| | FAT (butter product | |
| |) | |
| +---------------------+ |
| |/milk spreadable | |
| |-reduced fat | |
| |-fat | |
| +---------------------+ |
| |/milk spreadable | |
| low-fat fat | | |
| +---------------------+ |
| with the addition of butter | | |
| | | |
+--------------+---------------------+---------------------------+
| | soft or defatted | termizovaný |
| low-fat or soft | | |
| | Halfwidth | |
| Curd | bold | |
| +---------------------+---------------------------+
| | hard or | |
| shredding or | | |
| | to shredding | |
+--------------+---------------------+---------------------------+
| | | unripened |
| | | termizovaný |
| | +---------------------------+
| | | ripened |
| | ripened under the wax | |
| Natural ripening cheese | | throughout the matrix |
| | mold on the surface of | s |
| | mold inside mass | s |
| | | dvouplísňový |
| | | in brine, white |
| | +---------------------------+
| | | extra hard (for grating) |
| | | hard |
| | | semi-hard |
| | | 2422 medium-soft |
| | | soft |
| +---------------------+---------------------------+
| | | low-fat spread (spreadable) |
| | | vysokotučný (spreadable) |
| +---------------------+---------------------------+
| |-whey | |
+--------------+---------------------+---------------------------+
| Acid casein protein | | |
| | | Dairy food sweet |
|výrobek +---------------------+---------------------------+
| | Caseinate | |
| | food | |
| +---------------------+---------------------------+
| | milk | |
| | protein | |
+--------------+---------------------+---------------------------+
Annex 2
Physical, chemical and microbiological requirements for individual dairy
products and the kinds of micro-organisms, milk fermentations
Table 1 cancelled
Table 2-Cream liquid
+-----------------------+--------------------------+
| Product type | Fat content |
| | (in weight%) |
+-----------------------+--------------------------+
| Cream | more than 10.0 including |
+-----------------------+--------------------------+
| Cream | more than 30.0 including |
+-----------------------+--------------------------+
| Cream breakfast | more than 35.0 including |
+-----------------------+--------------------------+
Table 3-fermented milk products
+-----------------------+--------------------+-------------------+
| Product type | Fat content | The dry matter content |
| | (in weight%) | non-fat |
| | | (in weight% at least) |
+-----------------------+--------------------+-------------------+
| Sour cream | more than 10.0 including | |
+-----------------------+--------------------+-------------------+
| Fermented milk including | more than 0.5 | 8.0 |
| yoghurt | | |
+-----------------------+--------------------+ |
| Fermented milk skimmed | less than 0.5 including | |
+-----------------------+--------------------+-------------------+
| Buttermilk | less than 1.5 including | 7.0 |
+-----------------------+--------------------+-------------------+
| Yoghurt white cream | more than 10.0 including | |
+-----------------------+--------------------+-------------------+
| Yoghurt white | more than 3.0 including | |
+-----------------------+--------------------+ |
| Yoghurt white with reduced | less than 3.0 | 8.2 |
|-fat | | |
+-----------------------+--------------------+ |
| Low-fat yoghurt white | less than 0.5 including | |
defatted | or | | |
+-----------------------+--------------------+-------------------+
Table 4 – types of living micro-organisms in fermented milk
products
+----------------+----------------------------------+------------+
| Product type | Used micro-organisms | Milk |
| | | Flora |
| | | the product |
| | | in 1 g |
+----------------+----------------------------------+------------+
| Acidified milk | Lactobacillus acidophlilus | |
| |, and other mesophilic. | 106 |
| thermophilic culture bacteria | | Lactobacilus |
| | lactic fermentation | acidophilus |
+----------------+----------------------------------+------------+
| Yoghurt "^ *) protosymbiotická mix | |
| | Streptococcus salivarius | 107 |
| | subsp. thermophilus and | |
| | Lactobacillus delbrueckii | |
| subsp. bulgaricus | | |
+----------------+----------------------------------+------------+
| Fermented milk, monoculture or mixed culture of ' | ' | |
| Inc. creamy | of lactic acid bacteria | 106 |
| Starter, buttermilk | | |
| & sour cream | | |
+----------------+----------------------------------+------------+
| Kefir prepared with kefir | Starter grains | bacteria |
| | which mikroflora consists | milk |
| | zkvašujících from yeast lactose | fermentation |
| | Kluyveromyces marxianus i | 106 |
| | nezkvašujících lactose | and yeast |
| | Saccharomyces unisporus, | 104 |
| | Saccharomyces cerevisiae | |
| | Saccharomyces exignus and | |
| | Lactococcus and leuconostoc, | |
| | Aerobacter, growing in mutual | |
| | Community | |
+----------------+----------------------------------+------------+
| Kefírové milk | Starter consisting of yeast | bacteria |
| cultures of the genus Kluyveromyces, | | milk |
| | Torulopsis Candida valida or and | fermentation |
| | mesofilic and thermophilic cultures | 106 |
| | of lactic acid bacteria | and yeast |
| | in | 102 |
+----------------+----------------------------------+------------+
| Kysaný milk | Bifidobacterium SP. in combination | 106 |
| mezofilními | s product and termofilními | bifido-|
| bifidokulturou | lactic fermentation bacteria | bacteria |
+----------------+----------------------------------+------------+
*) For yogurt products may be in addition to the basic yoghurt
culture added lactic acid producing strains
and helping to create a specific taste or texture
the characteristics of the product. However, it must be maintained in optimum ratio
the two basic strains of yoghurt culture.
Table 5 Concentrated milk products
Unsweetened concentrated milk products
----------------------------------------------------------- ------------------------------------------
Type of product fat content (in weight%) Dry milk solids (% of dry milk solids
on a weight basis. the fact that (at least) in%
on a weight basis. at least)
----------------------------------------------------------- ------------------------------------------
Concentrated unsweetened cream more than 15.0 including 26.5 11.5
----------------------------------------------------------- ------------------------------------------
Unsweetened condensed whole milk more than 7.5 including 25.0
----------------------------------------------------------- ------------------------------------------
Condensed, partly skimmed milk 1.0 up to 7.5 20.0 17.5
----------------------- ---------------------
Condensed skimmed milk less than 1.0 incl.
----------------------------------------------------------- ------------------------------------------
Sweetened condensed milk products
------------------------------------------------------ -----------------------------------------------
Partly dehydrated milk products
------------------------------------------------------- ---------------------------------------------
Type of product fat content (in weight%) Dry milk solids (% of dry milk solids
on a weight basis. the fact that (at least) in%
on a weight basis. at least)
------------------------------------------------------- ---------------------------------------------
Concentrated sweetened cream more than 16.0 including 14.0
------------------------------------------------------- ---------------------------------------------
Sweetened condensed milk more than 8.0 including 28.0
milk
------------------------------------------------------- ---------------------------------------------
Sweetened condensed milk more than 1.0 the most however, 24.0 20.0
partly skimmed 8.0
------------------------------------------------------- ---------------------------------------------
Sweetened condensed milk less than 1.0 including 24.0 20.0
skim
------------------------------------------------------- ---------------------------------------------
Table 6-Dried dairy products
----------------------------------------- ------------------------------
Type of product fat content (in weight%)
----------------------------------------- -----------------------------
Cream milk powder more than 42.0 including
Whole milk powder up to 26.0 42.0
Dried partly skimmed milk more than 1.5 up to 26.0 including
Skimmed-milk powder of less than 1.5 incl.
----------------------------------------- -----------------------------
Table 7 repealed
Table 8 cancelled
Table 9-classification of natural cheeses based on consistency
in relation to water content in the non-fatty matter of cheese
+-------------+-----------------------+
| Cheese | % VVTPH ^ *) |
+-------------+-----------------------+
| Extra hard | less than 47.0 including |
| Hard | 47.0 to 54.9 |
| Semi-hard | 55.0 to 61.9 |
| 2422 medium-soft | 62.0 to 68.0 including |
| Soft | more than 68.0 |
+-------------+-----------------------+
*) VVTPH = water in the non-fatty matter of cheese, which is determined by the
the following formula:
g water
% VVTPH =------------x 100
-100 g fat
Table 10-classification of natural cheeses according to fat content
in the dry matter
+-------------+------------------------+
| Cheese | Fat in dry matter ^ *) |
| | (in weight%) |
+-------------+------------------------+
| Vysokotučný | more than 60.0 incl. |
| Full fat | more than 45.0 including |
| Halfwidth | more than 25.0 including |
| Low-fat | more than 10.0 including |
| Defatted | less than 10.0 |
+-------------+------------------------+
*) Fat in dry matter percentage by weight shall be determined in accordance with
the following formula:
g fat
% of lead by weight. fat in dry matter =------------x 100
-100 g water
Table 11-classification according to the consistency of cottage cheese and fat content
dry matter
+-------------------------------+----------------------+
| Cottage cheese | Fat in dry matter |
| | (in weight%) |
+-------------------------------+----------------------+
| Bold | more than 38.0 including |
+-------------------------------+----------------------+
| Halfwidth | 25.0 to 15.0 |
+-------------------------------+----------------------+
| Low-fat or soft | less than 15.0 including |
+-------------------------------+----------------------+
| Defatted or soft or hard | less than 5.0 including |
+-------------------------------+----------------------+
Table 12-classification of natural cheese according to maturation
+---------------+------------------------------------------------+
| Cheese | Characteristics |
+---------------+------------------------------------------------+
| Cheese unripened | fresh |
| | termizovaný |
+---------------+------------------------------------------------+
| Ripened cheese | on the surface |
| | with wax on the surface |
| | throughout the matrix |
| | |
| of | |
| Blue cheese | with the formation of characteristic of mold on the surface |
| | with the formation of characteristic mold inside the mass |
| | dvouplísňový |
+---------------+------------------------------------------------+
Table 13-a general overview of folders other than for the manufacture of cheese
processed cheese and processed cheese products
+-------------------+-----------------------------------------------+-------------------+
| Folder other than cheese | Cream cheese and spreadable cream cheese | Cream cheese |
| +------------------------+----------------------+ výrobek |
| | an unnamed species – species named | | |
+-------------------+------------------------+----------------------+-------------------+
| Butter, butterfat, | only for Standardization | Yes | Yes |
cream, butter | | fat content | | |
| concentrate | | | |
+-------------------+------------------------+----------------------+-------------------+
| Other milk | No | Yes | Yes |
| folder | | content not exceeding | 51% by weight. dry matter |
| | | 5% by weight. lactose | comes from cheese |
| | | in the final | |
| | | processed cheese | |
+-------------------+------------------------+----------------------+-------------------+
| Edible salt | Yes | Yes | Yes |
+-------------------+------------------------+----------------------+-------------------+
| The bacterial culture | Yes | Yes | Yes |
+-------------------+------------------------+----------------------+-------------------+
| Enzymes ^ *) | Yes | Yes | Yes |
+-------------------+------------------------+----------------------+-------------------+
| Sugars (carbohydrates | No | No | Yes |
| sladícím effect) | | | |
+-------------------+------------------------+----------------------+-------------------+
| Spices and seasonal | According to product type and in a quantity that is sufficient to give |
| vegetables | the final product characteristic flavor |
+-------------------+-----------------------------------------------+-------------------+
| Other disabled | ano | Yes |
| safer food | in quantities of not more than one-sixth | |
| | the total dry matter content of the finished product | |
| | and provided that they are supplied only | |
| | the characteristic taste and not | |
| | about sugars | |
+-------------------+-----------------------------------------------+-------------------+
*) safe with special effects
Table 14
Casein edible
+----------------------------+----------------------------+--------------------------------+
| | Sweet | Acid |
| | (in weight%) | (in weight%) |
+----------------------------+----------------------------+--------------------------------+
| Moisture content | less than 10.0 including | less than 10.0 including |
+----------------------------+----------------------------+--------------------------------+
| Protein content in the dry matter | more than 84.0 including | more than 90.0 including |
| of casein content | more than 95.0 including | more than 95.0 including |
+----------------------------+----------------------------+--------------------------------+
| Fat in dry matter | less than 2.0 including | less than 2.25 including |
+----------------------------+----------------------------+--------------------------------+
| Anhydrous lactose content | less than 1.0 including | less than 1.0 including |
+----------------------------+----------------------------+--------------------------------+
| Titratable acidity | | less than 0.27 ml of 1N solution |
| | | 1 g of NaOH to the including |
+----------------------------+----------------------------+--------------------------------+
| Ash content (P2O5 included) | more than 7.5 including | less than 2.5 including |
+----------------------------+----------------------------+--------------------------------+
| Sediment content (burnt | less than 22.5 mg in 25 g | less than 22.5 mg v25 g |
| particles) | including | including |
+----------------------------+----------------------------+--------------------------------+
| The presence of substances | absent in 25 g |
| of foreign origin | |
+----------------------------+-------------------------------------------------------------+
| Fragrance | free of extraneous odours |
+----------------------------+-------------------------------------------------------------+
| Color | White to creamy white |
+----------------------------+-------------------------------------------------------------+
| Appearance | the lumps that can break under slight pressure. |
+----------------------------+-------------------------------------------------------------+
Table 15
Food-Caseinate
+---------------------------+------------------------------------+
| | Caseinates |
| | (in weight%) |
+---------------------------+------------------------------------+
| Moisture content | less than 8.0 including |
+---------------------------+------------------------------------+
| Casein content equivalents | more than 88.0 including |
on the dried extract | |
+---------------------------+------------------------------------+
| Fat equivalents | less than 2.0 including |
on the dried extract | |
+---------------------------+------------------------------------+
| Anhydrous lactose content | less than 1.0 including |
+---------------------------+------------------------------------+
| PH value | 6.0 up to 8.0 |
+---------------------------+------------------------------------+
| Sediment content | less than 22.5 mg in 25 g including |
| (burnt particles) | |
+---------------------------+------------------------------------+
| The presence of substances | absent in 25 g |
| foreign origin | |
+---------------------------+------------------------------------+
| Fragrance | very slight foreign flavours and odours |
+---------------------------+------------------------------------+
| Color | White to creamy white |
+---------------------------+------------------------------------+
| Appearance | the presence of lumps, |
| | You can break under slight pressure |
+---------------------------+------------------------------------+
| Solubility | almost entirely soluble in distilled |
| | the water, with the exception of Caseinate |
| | calcium |
+---------------------------+------------------------------------+
Annex 3
Tolerable negative mass and volume variances packaging of milk and
milk-based products
+----------------------+---------------------------+-------------------------------+
| Product | Weight or | Tolerable negative |
| | the volume of the Pack | the percentage by weight or by volume |
| | | deviation |
+----------------------+---------------------------+-------------------------------+
| Liquid milk, cream | in 250 ml or 250 g | -5.0% for the individual packaging |
liquid, milk kysaný | +----------------------------------------------------------+
| product | in 500 ml or 500 g | -3.0% for individual packaging |
| +---------------------------+-------------------------------+
| | in a 1 000 ml or 1 000 g | -2.0% for the individual packaging |
| +---------------------------+-------------------------------+
| | over 1 000 ml or 1 000 g | -1.5% for each packaging |
+----------------------+---------------------------+-------------------------------+
| The thickened milk | to 1 000 g | -3.0% for individual packaging |
| product | | -1.0% for 20 piece Pack |
| +---------------------------+-------------------------------+
| | over 1 000 g | -2.0% for the individual packaging |
| | | -0.5% for 20 piece Pack |
+----------------------+---------------------------+-------------------------------+
| Dried milk | up to 250 g | -3.0% for individual packaging |
| product | | -1.0% for 20 piece Pack |
| Bílkovinný mléčný +---------------------------+-------------------------------+
| product | to 1 000 g | -2.0% for the individual packaging |
| | | -0.5% for 20 piece Pack |
| +---------------------------+-------------------------------+
| | over 1 000 g | -1.0% in individual packaging |
+----------------------+---------------------------+-------------------------------+
| Cheese and curd | in the 125 g | -10.0% for individual packaging |
| | | -2.0% for the 20 piece Pack |
| +---------------------------+-------------------------------+
| | up to 250 g | -5.0% for the individual packaging |
| | | -1.0% for 20 piece Pack |
| +---------------------------+-------------------------------+
| | up to 500 g | -3.0% for individual packaging |
| | | -1.0% for 20 piece Pack |
| +---------------------------+-------------------------------+
| | over 500 g | -1.0% in individual packaging |
+----------------------+---------------------------+-------------------------------+
| Portioned and | up to 250 g | -7.0% for individual packaging |
| sliced cheese, | | -2.0% for the 20 piece Pack |
portioned curd | | | |
+----------------------+---------------------------+-------------------------------+
| Butter dairy | up to 20 g | -10.0% for individual packaging |
| & concentrates | | -2.0% for the 20 piece Pack |
|mléčného tuku +---------------------------+-------------------------------+
composite milk | and | | up to 250 g | -1.5% for each packaging |
| products | | -1.0% for 20 piece Pack |
| +---------------------------+-------------------------------+
| | over 250 g | -1.0% in individual packaging |
+----------------------+---------------------------+-------------------------------+
Annex 4
Breakdown by species group and subgroup
+-------------+--------------------+--------------------------+
| Species | Group | Subgroup |
+-------------+--------------------+--------------------------+
| Frozen cream | cream | According to the used of the savoury |
| +--------------------+ folder eg: |
| | milk | |
| +--------------------+ vanilla |
| | with vegetable fat | Strawberry |
| +--------------------+ malinový |
| | watercolor | Apricot |
| +--------------------+ lemon |
| | fruit | Orange |
| +--------------------+ oříškový |
| | sorbet | Pistachio |
| | | chocolate |
| | | Caramel |
| | | coffee |
| | | cocoa |
+-------------+--------------------+--------------------------+
Annex 5
Physical and chemical requirements on the quality of frozen creams
+----------------------+----------+-------------+----------+-------------+----------+
| Species | Total | The fact that | Milk fat | Fruity dry | folder |
| | | milk dry matter dry matter | (in% m/m | (in% by mass. | nuts |
| | (in% m/m | (in% by mass. at least) | | at least) fruits |
| at least at least) | |) | | | (in% m/m |
| | | | | | at least) |
+----------------------+----------+-------------+----------+-------------+----------+
| Frozen cream cream | | | 8.0 | | |
+----------------------+----------+-------------+----------+-------------+----------+
| Frozen cream milk | | 6.0 | 2.5 | | |
+----------------------+----------+-------------+----------+-------------+----------+
| Frozen cream | | | 4.5 ^ *) | | |
with vegetable fat | | | | | | |
+----------------------+----------+-------------+----------+-------------+----------+
| Frozen aqueous cream | 12.0 | | | | |
+----------------------+----------+-------------+----------+-------------+----------+
| Chocolatey fruit | 12.0 | | | 15.0 | 5.0 |
+----------------------+----------+-------------+----------+-------------+----------+
| Frozen cream sorbet | 12.0 | | | 25.0 | 7.0 |
+----------------------+----------+-------------+----------+-------------+----------+
*) vegetable fat content
Note: for fruit ice cream and ice cream sorbet
applies depending on the requirement for the savoury folder
the contents of the folder or the contents of the fruit dry nuts.
Annex 6
Tolerable negative mass and volume variances packaging of frozen creams
+------------+---------------------+-----------------------------+
| Product | Weight or volume | Tolerable negative mass |
| | packaging | or by volume deviation |
+------------+---------------------+-----------------------------+
| Frozen Cream 100 ml or | in 100 g 5.0% u |-unit pack |
| +---------------------+-----------------------------+
| 500 ml or | in 500 g |-3.0% for individual packaging |
| +---------------------+-----------------------------+
| over 500 ml or | 500 g |-1.0% in individual packaging |
+------------+---------------------+-----------------------------+
Annex 7
Breakdown by species group and subgroup
Table 1-Basic breakdown of edible fats and oils to the species,
groups and subgroups
+----------+-----------------+-----------------------------------+
| Species | Group | Subgroup |
+----------+-----------------+-----------------------------------+
| vegetable | jednodruhový | |
| | | vícedruhový |
| +-----------------+-----------------------------------+
| | animal | lard, pork fat |
| | | Select beef tallow, beef tallow |
| Edible fat | FAT or oil based | kind animal |
|nebo jedlý+-----------------+-----------------------------------+
| oil | solid | |
| +-----------------+-----------------------------------+
| | pokrmový | |
| +-----------------+-----------------------------------+
| | ^ 12 spreadable) | |
| +-----------------+-----------------------------------+
| | bulking | |
| | ^ 12 spreadable) | |
| +-----------------+-----------------------------------+
| | emulgovaný liquid | |
+----------+-----------------+-----------------------------------+
Table 2-requirements for breed-specific breakdowns and vegetable fats
and oils
+-----------------+----------------------------------------------+
| Product | Requirements |
+-----------------+----------------------------------------------+
| Groundnut oil | the oil made from groundnuts (peanuts) |
| oil | (the core species Arachis hypogaea L.) |
+-----------------+----------------------------------------------+
| Babassový oil | made from the fruit of several species of Palm trees cores |
| | Orbignya spp. |
+-----------------+----------------------------------------------+
| Coconut oil | made from the pulp of coconut (copra), |
| | the fruit of the coconut palm tree (Cocos nucifera l.) |
+-----------------+----------------------------------------------+
| Cotton seed oil | made from the seeds of various cultured species |
| | cotton plant Gossypum spp. |
+-----------------+----------------------------------------------+
| Grape seed oil | made from the seeds of grapes (Vitis |
| | vinifera l.) |
+-----------------+----------------------------------------------+
| Corn oil | made from the germ of corn (the germ of Zea mays |
| | L.) |
+-----------------+----------------------------------------------+
| Mustard oil | Made from the seeds of white mustard (Sinapis alba |
| | L. or Brassica hirta Moench), mustard Brown |
| | or yellow (Brassica juncea (l.) and Czernajev |
| | Cossen) and black mustard (Brassica negra (L.) |
| | Koch). |
+-----------------+----------------------------------------------+
| Palm kernel fat | made from the fruit of the oil palm kernels (Elaeis |
| | guineensis) |
+-----------------+----------------------------------------------+
| Palm oil | made from the pulp of the fruit of the oil palm trees |
| | (Elaeis guineensis) |
+-----------------+----------------------------------------------+
| Rapeseed oil | made from the seeds of the species of oilseed rape |
| | Brassica napus l., Brassica campestris l., |
| | Brassica juncea l. and Brassica tournefortii |
| | Gouan |
+-----------------+----------------------------------------------+
| Rapeseed oil | made from the seeds of low-acid |
| nízkoerukový | erucic acid varieties of species of oilseed rape |
| | Brassica napus l., Brassica campestris l. and |
| | Brassica juncea l. |
| | must contain no more than 2% by weight. erucic acid |
| | of the total fatty acids |
+-----------------+----------------------------------------------+
| Safflower oil | made from safflower seeds |
| | (Carthamus tinctorius l.) |
+-----------------+----------------------------------------------+
| Safflower oil | made from the seeds with a high content of acid |
' | ' with high content | oil cultured flares |
| oleic acid | safflower (Carthamus tinctorius l.) |
| | must contain at least 70% by weight. acid |
| | the total quantity of oil from fatty acids |
+-----------------+----------------------------------------------+
| Sesame oil | made from the seeds of Sesame (Sesamum indicum l.) |
+-----------------+----------------------------------------------+
| Soya-bean oil | made from the seed of soya bean (Glycine max (L.) |
| | Merr.) |
+-----------------+----------------------------------------------+
| Sunflower oil | made from the seeds of the Sunflower (Helianthus |
| | annuu l.) |
+-----------------+----------------------------------------------+
| Sunflower oil | made from the seeds with a high content of acid |
' | ' with high content | oil sunflower seed cultured |
| oleic acid | (Helianthus annuu L.) |
| | must contain at least 75% m/m. acid |
| | the total quantity of oil from fatty acids |
+-----------------+----------------------------------------------+
| Olive oil | oils obtained from the fruit of the olive tree (Olea |
| in | Europaea sativa Hoff. et Link) |
| that | |
| in table 3 | |
+-----------------+----------------------------------------------+
Annex 8
cancelled
Annex 9
cancelled
Annex 10
cancelled
Annex 11
Animal fats
Table 1-pig fat
+------------------------+---------------+-----------------------+
| | Lard | Pig fat |
+------------------------+---------------+-----------------------+
| Contents of free fatty | less than 0.75 | less than 1.25 including |
acidity (% of |. | including | |
| as oleic acid) | | |
+------------------------+---------------+-----------------------+
| Peroxide number | less than 4.0 | less than 6.0 including |
| (.0meq O2/kg) | including | |
+------------------------+---------------+-----------------------+
| Water content and insoluble | less than 0.5 including |
| impurities (in weight%) | |
+------------------------+---------------------------------------+
| Color, taste and smell | White to yellowish, characterized by |
| | for pig fat free of extraneous flavors |
| | and signs of Rancidity |
+------------------------+---------------------------------------+
Table 2-beef tallow
+------------------------+---------------+-----------------------+
| | Select | Beef tallow |
| | beef tallow | |
+------------------------+---------------+-----------------------+
| Contents of free fatty | less than 0.75 | less than 1.25 including |
acidity (% of |. | including | |
| as oleic acid) | | |
+------------------------+---------------+-----------------------+
| Peroxide number | less than 4.0 | less than 4.0 including |
| (.0meq O2/kg) | including | |
+------------------------+---------------+-----------------------+
| Water content and insoluble | less than 0.15 including |
| impurities (% by weight) | |
+------------------------+---------------------------------------+
| Color, taste and smell | White to yellowish, characterized by |
| | for tallow without foreign flavour and hints |
| | Rancidity |
+------------------------+---------------------------------------+
Annex 12
Tolerable negative mass and volume variances packing edible fats and
oils
+-----------------+---------------+------------------------------+
| Product | Weight or | Tolerable negative mass |
| | the volume of the Pack | or by volume deviation |
+-----------------+---------------+------------------------------+
| Vegetable oil | to 1 litre | -4.0% for individual packaging |
| | | -2.0% for the 20 piece Pack |
| +---------------+------------------------------+
| Liquid emulgovaný | 1 to 15 liters | -1.0% in individual packaging |
|tuk +---------------+------------------------------+
| | over 15 litres | -0.1% for each packaging |
+-----------------+---------------+------------------------------+
| Spreadable fat | up to 500 g | -1.5% for each packaging |
| bulking | | -1.0% for 20 piece Pack |
|roztíratelný +---------------+------------------------------+
|-Hydrogenated fat, and | 0.5 to 5.0 kg | -1.0% in individual packaging |
|pokrmové tuky, +---------------+------------------------------+
| animal fats | above 5 kg | -0.1% for each packaging |
+-----------------+---------------+------------------------------+
Annex 13
The list of substances that are acceptable or conditionally acceptable
previous costs
------------------------------------------------------------------
Substance (synonyms) CAS number
------------------------------------------------------------------
Acetic acid 64-19-7
------------------------------------------------------------------
Acetic anhydride (acetic anhydride) 108-24-7
------------------------------------------------------------------
Acetone (2-propanone, dimethylketon) 67-64-1
------------------------------------------------------------------
Fatty acids from vegetable oils and distillates
and fats or mixtures thereof with animal and fish
fats and oils
------------------------------------------------------------------
Ammonium hydroxide (aqueous ammonia ammonia solution;) 1336-21-6
------------------------------------------------------------------
Polyfosforečnan (ammonium polyfosfát) 68333-79-9
10124-31-9
------------------------------------------------------------------
Animal, marine, and vegetable oils and hydrogenated
fats and oils (other than the oil from cashew nut shells
and crude oil tálový)
------------------------------------------------------------------
Beeswax (white and yellow) 8012-89-3
8006-40-4
------------------------------------------------------------------
Benzyl alcohol (only pharmaceutical grade 100-51-6
and agent)
------------------------------------------------------------------
Butyl-acetates (n-, sec-, tert-) 123-86-4
-------------
105-46-4
-------------
540-88-5
------------------------------------------------------------------
Calcium chloride solution is acceptable as 10043-52-4
a previous cargo only where the previous
cargo is referred to in this list and is not similarly
limited
------------------------------------------------------------------
Lignosulfonan calcium (calcium lignosulfonát) 8061-52-7
------------------------------------------------------------------
Candelilla wax 8006-44-8
------------------------------------------------------------------
Carnauba wax (Brazilian wax) 8015-86-9
------------------------------------------------------------------
Cyclohexane 110-82-7
------------------------------------------------------------------
Oxidised soya-bean oil (with a maximum content of 8013-07-8
ethylenoxidového oxygen 7-8%)
------------------------------------------------------------------
Ethanol (ethyl alcohol) 64-17-5
------------------------------------------------------------------
Ethyl acetate (ethyl acetate, ester 141-78-6 acid
acetic)
------------------------------------------------------------------
2-ethylhexanol (2-ethylhexylalkohol) 104-76-7
------------------------------------------------------------------
Fatty acids:
Arachidová acid (ikosanová acid) 506-30-9
------------------------------------------------------------------
Behenová acid (dokosanová acid) 112-85-6
------------------------------------------------------------------
Butyric acid (butanová acid) 107-92-6
------------------------------------------------------------------
Caprin acid (dekanová acid) 334-48-5
------------------------------------------------------------------
Kapronová acid (hexanová acid) 142-62-1
------------------------------------------------------------------
Caprylic acid (octanoic acid) 124-07-2
------------------------------------------------------------------
Acid eruková acid (cis-13-docosenoic,
acid (Z)-dokos-13-enoic acid) 112-86-7
------------------------------------------------------------------
Enanthic acid (heptanoic acid) 111-14-8
------------------------------------------------------------------
Lauric acid (n-dodekanová acid) 143-07-7
------------------------------------------------------------------
Lauroolejová acid (dedekenová acid) 4998-71-4
------------------------------------------------------------------
Linoleic acid (acid 9.12-oktadienová,
acid 9.12-dienoic OCTA-) 60-33-3
------------------------------------------------------------------
Linolenic acid (acid
9, 12, 15-octadeca acid oktadekatrienová
-9.1215-trienová) 463-40-1
------------------------------------------------------------------
Myristová acid (tetradekanová acid) 544-63-8
------------------------------------------------------------------
Myristolejová acid (tetradecenová acid) 544-64-9
------------------------------------------------------------------
Oleic acid (octadecenoic acid,
acid (Z)-(z)-9-enoic acid) 112-80-1
------------------------------------------------------------------
Palmitic acid (hexadekanová acid) 57-10-3
------------------------------------------------------------------
Palmitoleic acid (cis-hexadec-acid
9-enoic acid, acid (Z)-hexadec-9-enoic acid) 373-49-9
------------------------------------------------------------------
Pelargonic acid (nonanoic acid) 112-05-0
------------------------------------------------------------------
Ricinolejová acid (castor oil acid,
acid cis-12-hydroxy-(z)-9-enoic acid, acid
(Z)-12-hydroxyoktadec-9-enoic acid) 141-22-0
------------------------------------------------------------------
Stearic acid (oktadekanová acid) 57-11-4
------------------------------------------------------------------
Valerová acid (pentanová acid) 109-52-4
------------------------------------------------------------------
Fatty alcohols
------------------------------------------------------------------
Butyl alcohol (butan-1-ol) 71-36-3
------------------------------------------------------------------
Hexylalkohol (hexane-1-ol) 111-27-3
------------------------------------------------------------------
Octyl alcohol (octane-1-ol, kaprylalkohol) 111-87-5
------------------------------------------------------------------
Cetylakohol (alcohol C16, hexadekan-1-ol,
hexadecylalkohol, palmityl alcohol) 36653-82-4
------------------------------------------------------------------
Decylalkohol (Dean-1-ol) 112-30-1
------------------------------------------------------------------
Enanthylalkohol (heptane-1-ol, heptylalkohol) 111-70-6
------------------------------------------------------------------
Laurylalkohol (dodekan-1-ol, dodecylalkohol) 112-53-8
------------------------------------------------------------------
Myristylalkohol (tetradekan-1-ol, tetradecylalkohol) 112-72-1
------------------------------------------------------------------
Nonylakohol (nonan-1-ol, alcohol pelargonový) 143-08-8
------------------------------------------------------------------
Oleylakohol ((Z)-(z)-9-enol) 143-28-2
------------------------------------------------------------------
Stearyl alcohol (oktadekan-1-ol) 112-92-5
------------------------------------------------------------------
Tridecylakohol-(tridekan-1-ol) 27458-92-0
112-70-9
------------------------------------------------------------------
A mixture of alcohols, fatty acids
------------------------------------------------------------------
laurylalkoholu and myristylalkoholu (C-12 to C-14)
------------------------------------------------------------------
cetylakoholu and stearylalkoholu (C-16 and C-18)
------------------------------------------------------------------
Fatty acid esters-any ester produced
the above reaction of fatty acids with any
of the above listed fatty alcohols. Examples are
butylester myristic acid (butyl-myristate)
oleylester palmitate (oleyl Palmitate)
and cetylester of stearic acid (cetyl stearate).
------------------------------------------------------------------
Fatty acid methyl esters
------------------------------------------------------------------
Methyl-lauric acid esters (methyl-dodekanoát) 111-82-0
------------------------------------------------------------------
Methyl palmitate (methyl-nexadekanoát) 112-39-0
------------------------------------------------------------------
Methyl stearate (methyl octadecanoic acid) 112-61-8
------------------------------------------------------------------
Methyl oleate (methyl octadecenoate) 112-62-9
------------------------------------------------------------------
Glycols
------------------------------------------------------------------
Butanediol
------------------------------------------------------------------
Butane-1.3-diol (1.3-Butanediol, 1.3-butylenglykol) 107-88-0
------------------------------------------------------------------
Butane-1.4-diol (1.4-Butanediol, 1.4-butylenglykol) 110-63-4
------------------------------------------------------------------
Polypropylene glycol (molecular weight higher
than 400) 25322-69-4
------------------------------------------------------------------
Propylene glycol (1.2-propylene glycol, propane-1.2-diol
Mono propylene glycol (MPG), methylglykol) 57-55-6
------------------------------------------------------------------
Propane-1.3-diol (1.3-propanediol, 1.3-propylene glycol,
trimetylglykol) 504-63-2
------------------------------------------------------------------
n-heptane 142-82-5
------------------------------------------------------------------
n-Hexane (technical) 110-54-3
64742-49-0
------------------------------------------------------------------
Isobutyl acetate 110-19-0
------------------------------------------------------------------
Isodecylalkohol (isodekanol)) 25339-17-7
------------------------------------------------------------------
Isononylalkohol (isononanol)) 27458-94-2
------------------------------------------------------------------
Isooktylalkohol (Montan) *) 26952-21-6
------------------------------------------------------------------
Magnesium chloride solution 7786-30-3
------------------------------------------------------------------
Methanol (methyl alcohol) 67-56-1
------------------------------------------------------------------
Methyl ethyl ketone (butan-2-one, 2-butanone,
ethyl ketone (methyl)) 78-93-3
------------------------------------------------------------------
Methylisobutylketon (4-methylpentan-2-one,
isobutyl ketone (methyl)) 108-10-1
------------------------------------------------------------------
Methyl-tert-butylether (MTBE,
tert-butyl (methyl) ether) 1634-04-4
------------------------------------------------------------------
Molasses 57-50-1
------------------------------------------------------------------
Natural wax (Montan wax) *) 8002-53-7
------------------------------------------------------------------
Paraffin wax *) 8002-74-2
63231-60-7
------------------------------------------------------------------
Pentane 109-66-0
------------------------------------------------------------------
Phosphoric acid (orthophosphoric acid) 7664-38-2
------------------------------------------------------------------
Drinking water is acceptable as a previous cargo only
the load immediately before it is in this list
and does not have similar restrictions
------------------------------------------------------------------
Potassium hydroxide is admissible as a previous
load only if the load immediately in front of her
It is in this list, and it does not have similar restrictions 1310-58-3
------------------------------------------------------------------
Propyl acetate (n-propylacetát) 109-60-4
------------------------------------------------------------------
A tetramer propene-rich (propylene tetramer) 6842-15-5
------------------------------------------------------------------
Propyl alcohol (propan-1-ol, 1-propanol) 71-23-8
------------------------------------------------------------------
Sodium hydroxide is acceptable as a previous cargo,
only if the load immediately before it is
in this list, and it does not have similar restrictions 1310-73-2
------------------------------------------------------------------
Silica (mikrosilica) 7631-86-9
------------------------------------------------------------------
Sodium silicate (water glass) 1344-09-8
------------------------------------------------------------------
Sorbitol (D-sorbitol, D-2420 sorbate) 50-70-4
------------------------------------------------------------------
Sulphuric acid, 7664-93-9
------------------------------------------------------------------
Ferric ammonium-nitrogen urea solution (UAN)
------------------------------------------------------------------
Wine stone (raw potassium-hydrogen tartrate) 868-14-4
------------------------------------------------------------------
White mineral oil *) 8042-47-5
------------------------------------------------------------------
------------------------------------------------------------------
*) Substances which will be no later than 31 December 2006. December 2006, again
evaluated on the basis of new scientific data and will be revised
their use.
Selected provisions of the novel
Article II of Decree No. 124/2004 Coll.
Transitional provision
Food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation, with the
condensed milk, milk powder, concentrated cream and cream powder,
which do not comply with the labelling requirements laid down by this Decree,
can be sold and offered for sale until 5 pm. July 2004.
Article II of Decree No. 78/2005 Coll.
paid
Article. (III) Decree No. 336/2013 Coll.
Transitional provision
Foods labelled in accordance with Decree No. 77/2003 Coll., in the version in force
before the date of entry into force of this Decree, may be put into circulation
by 1. may 2014. Foods that have been put into circulation
before this date can be sold while stocks last.
1) Council Directive 83/417/EEC of 25. July 1983 on the approximation of
the laws of the Member States relating to certain types of milk
protein (caseins and caseinates) intended for human consumption.
Directive 2001/114/EC of 20 May 1999. December 2001 on certain types of
partly or wholly dehydrated preserved milk for human consumption.
Council Directive 2007/61/EC of 26 July 2000. September 2007 amending Directive
2001/114/EC relating to certain partly or wholly dehydrated preserved milk to
human consumption.
1A) Council Regulation (EC) No 1234/2007 of 22 March. October 2007 establishing a
common organisation of agricultural markets and on specific provisions for
certain agricultural products (single CMO Regulation
markets).
1B) of Council Regulation (EEC) No 1898/87 of 2. July 1987 on the protection of
the designations used in marketing of milk and milk-based products on the market, in
the texts of Commission Regulation (EEC) No 222/88.
2) Act 166/1999 Coll. on veterinary care, and amending and supplementing
certain related laws (health law), as amended by Act No.
29/2000 Coll., Act No. 154/2000 Coll., Act No. 102/2001 Coll., Act No.
76/2002 Coll., Act No. 120/2002 Coll., Act No. 309/2002 Coll., Act No.
320/2002 Coll. and Act No. 131/2003 Coll.
3) Decree No. 203/2003 Coll., on animal health requirements for milk and
dairy products.
4) Decree No. 324/1997 Coll., about how the labelling of foodstuffs and tobacco
products of permissible deviation from the data on the quantity of product
the symbol "e", as amended by Decree No. 24/2001 Coll. and Decree No. 259/2003
SB.
4A) Council Regulation (EEC) No 1898/87.
Council Regulation (EC) No 2597/97.
Council Regulation (EC) No 2991/94 of 5. December 1994 laying down
standards for spreadable fats, as amended by Commission Regulation (EC) No 577/1997.
Commission Regulation (EC) No 577/1997 of 1. April 1997, laying down the
certain detailed rules for the application of Council Regulation (EC) No 2991/94, which
establish standards for spreadable fats and of Council Regulation (EEC) No 1898/87
on the protection of designations used in marketing of milk and milk products
the market.
5) Act 477/2001 Coll., on packaging and on amendments to certain acts (the Act on
packages), as amended by Act No. 274/2003 Coll.
6) Decree No. 54/2004 Coll. on foodstuffs intended for particular nutritional uses
and how to use them.
7) Decree No. 76/2003 Coll., laying down the requirements for natural
sweeteners, honey, sugar confectionery, cocoa powder and cocoa mixture with sugar,
chocolate and chocolate candies.
8) Decree No. 53/2002 Coll. laying down the requirements for the chemical
the health of the individual food types and food
conditions for use of the raw materials, additives, excipients and food
Add-ins, as amended by Decree No. 233/2002 Coll.
8A) Council Regulation (EC) No 2991/94.
Commission Regulation (EC) No 577/97.
8B) Council Regulation (EC) No 2597/97.
Council Regulation (EC) No 2991/94.
Commission Regulation (EC) No 577/97.
9) Decree No. 326/1997 Coll., implementing section 18 (a). a), d), (j)), and
k) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws, for frozen
foodstuffs, as amended by Decree No. 44/2000 Coll. and Decree No. 160/2002 Coll.
10) Act 505/1990 Coll., on metrology, as amended by Act No. 4/1993 Coll.
Act No. 20/1993 Coll., Act No. 119/2000 Coll., Act No. 13/2002 Coll.
Act No. 137/2002 Coll.
11) EN 12830 Instruments to record temperature during transport, storage
and distribution of zchlazených, frozen, deep frozen/fast
frozen food and ice cream-tests, performance, usability.
12) Council Regulation (EC) No 2991/94.
13) of Council Regulation (EC) No 2991/94.
Commission Regulation (EC) no 1019/2002 of 13. June 2002 on marketing
standards for olive oil, as amended by Commission Regulation (EC) no 1964/2002, and
Commission Regulation (EC) no 1176/2003.
Commission Regulation (EEC) No. 2568/91 of 11. July 1991 on the
the characteristics of olive oil and olive-residue oil and on the
the relevant methods of analysis, as amended by Commission Regulation (EEC) No.
3682/1991, Commission Regulation (EEC) No 1429/92, Commission Regulation (EEC) No.
1683/92, Commission Regulation (EEC) no 3288/92, Commission Regulation (EC) No.
183/93, Commission Regulation (EC) No 177/94, Commission Regulation (EC) no 656/95,
Commission Regulation (EC) no 2527/95, Commission Regulation (EC) no 2472/97,
Commission Regulation (EC) No 282/98, Commission Regulation (EC) No 2248/98,
Commission Regulation (EC) No 379/99, Commission Regulation (EC) No 2042/2001,
Commission Regulation (EC) No 796/2002 and Commission Regulation (EC) No 1989/2003.
14) European Parliament and Council Regulation (EC) No 1829/2003 of 22. September
2003 on genetically modified food and feed.
European Parliament and Council Regulation (EC) no 1830/2003 of 22. September
2003 concerning the traceability and labelling of genetically
modified organisms and the traceability of food products and
feed produced from genetically modified organisms and amending
Regulation (EC) No 2001/18.
15) Council Regulation (EEC) No 136/66 of 22. September 1966 on the establishment of a common
organisation of the market in oils and fats, as amended by Council Regulation (EEC) No.
2146/68, Council Regulation (EEC) No 1253/70, Council Regulation (EEC) No.
2554/70, Council Regulation (EEC) no 2727/71, Council Regulation (EEC) No.
1547/72, Council Regulation (EEC) no 1707/73, Council Regulation (EEC) No.
2560/77, Council Regulation (EEC) No 1419/78, Council Regulation (EEC) No.
1562/78, Council Regulation (EEC) No 590/79, Council Regulation (EEC) no 1585/80,
Council Regulation (EEC) No 1917/80, Council Regulation (EEC) no 3454/80,
Council Regulation (EEC) no 1413/82, Council Regulation (EEC) No 1097/84,
Council Regulation (EEC) No 1101/84, Council Regulation (EEC) no 1556/84,
Council Regulation (EEC) no 2260/84, Council Regulation (EEC) no 231/85, regulation
Council Regulation (EEC) No 3768/85, Council Regulation (EEC) No 1454/86, Council regulation
(EEC) no 1915/87, Commission Regulation (EEC) no 3994/87, Council Regulation (EEC)
No 1098/88, Council Regulation (EEC) No 2210/88, Council Regulation (EEC) No.
1225/89, Council Regulation (EEC) no 2902/89, Council Regulation (EEC) No.
3499/90, Council Regulation (EEC) No 3577/90, Regulation (EEC) No 1720/91,
Council Regulation (EEC) no 356/92, Council Regulation (EEC) No 2046/92, regulation
Council Regulation (EC) no 3179/93, Council Regulation (EC) No 3290/94, Council Regulation (EC)
No 1581/96, Council Regulation (EC) no 1638/98, Council Regulation (EC) No.
2702/1999, Council Regulation (EC) No 2826/2000 and Council Regulation (EC) No.
1513/2001.
Commission Regulation (EC) no 1019/2002, as amended by Commission Regulation (EC) No.
1964/2002 and Commission Regulation (EC) no 1176/2003.
15A) section 14 of Act No. 110/1997 Coll., on food and tobacco products
and amending and supplementing certain related laws, as amended by Act No.
306/2000 Sb.
