The Implementing Decree To The Act. On Food And Tobacco Products

Original Language Title: prováděcí vyhláška k zák. o potravinách a tabákových výrobcích

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Read the untranslated law here: https://portal.gov.cz/app/zakony/download?idBiblio=45780&nr=331~2F1997~20Sb.&ft=txt

331/1997.



DECREE



The Ministry of agriculture



of 11 December 1997. December 1997,



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 spices, salt, dehydrated

products and flavourings and mustard



Change: 419/2000 Sb.



The Ministry of agriculture shall be determined according to section 18 (a). a), d), (h)), i), (j)), and

k) Act No. 110/1997 Coll. on foodstuffs and tobacco products and

amendments to some related laws (hereinafter referred to as the "Act")

for spices, salt, dehydrated products and flavourings and mustard:



Section 1



SPICES



§ 1



For the purposes of this Ordinance, means the



and parts of plants such as spice) roots, rhizomes, bark, leaves, shoots, flowers,

fruits, seeds or parts thereof, set out in annex 2, in the necessary

to the extent technologically processed and used to influence tastes and aromas

the food; for ground spices are permitted the addition of anti-caking agents

within a maximum of one percent by weight,



b) mixtures of spices mixture of individual spices listed under (a)), without

the use of additives in the ground and crushed a mixture of spices are

He admits the addition of anti-caking agents within a maximum of one percent

weight,



(c)) kořenícím with a mixture of various spices referred to in subparagraph

and), additives, vegetables, salt, or mushrooms, or other folders,



(d)) with your own organic příměsmi ingredients coming from own

plants of spices, especially fractions of the stems, stems, twigs, berries, fruit,

the leaves and the fruits of the blank,



e) foreign organic příměsmi parts of plants, fruits and seeds

coming from other plants,



f) inorganic additives other than příměsmi of vegetable origin,

in particular, the lumps of clay, small stones or sand.



§ 2



Breakdown of group and subgroup



Breakdown of groups and subgroups as listed in annex No. 1 table 1.



§ 3



Labelling



(1) in addition to the data referred to in the law and in a special regulation ^ 1) further

the name of the spices according to annex 2.



(2) in particular, spices such as star anise, vanilla beans, cinnamon rolls,

packaged in a translucent packaging may indicate only the number of pieces.



(3) the tolerable negative mass derogations are listed in annex No. 1.

table 2.



§ 4



Quality requirements



(1) Sensory quality requirements are specified in annex No. 2.



(2) physical and chemical quality requirements are specified in annex No.

3.



(3) the value of the physical and chemical quality requirements shall be

According to technical norms. ^ 2)



Section 2



FOOD SALT



§ 5



For the purposes of this Ordinance, means the edible salt crystalline product

containing not less than 97% sodium chloride in dry matter, enriched or

the food supplement.



§ 6



Breakdown of group and subgroup



(1) the salt is broken down into groups of



and salt),



(b)) salt enriched.



(2) food salt enriched with is divided into subgroups



and) salt with iodine,



(b)) salt with iodine and fluorine,



c) salt with iodine enriched.



§ 7



Labelling



In addition to the data referred to in the law and in a special regulation ^ 1) further

marks



and) salt enriched with the name of the subgroup,



(b)) the indication of the food for which it is enriched, salt



(c)) in edible salt with iodine and fluorine, reminding you that it can be consumed

no more than 4 grams per day and cannot be used simultaneously with fluoride tablets,



(d)) the indication of how to obtain (stone, vacuum, sea).



§ 8



Quality requirements



Sensory and chemical quality requirements are specified in annex 4.



Section 3



DEHYDRATED PRODUCTS AND FLAVOURINGS



§ 9



For the purposes of this Ordinance, means the



and being subject to a food product resulting from) by mixing components

reduced moisture content, pasty or powder consistency, which is

before consumption recovers damaged, in particular



(b)) ochucovadlem product designed for taste or flavour,

in particular, the mixture of protein hydrolysates or a mixture of spices and other extracts

extracts or trap and substances, flavour enhancers, designed to flavour or

flavour,



c) cold sauce or dressing liquid or emulsion product

used as a tasting notes to dishes and salads, made in particular of the

edible oils, thickeners, stabilizers, emulsifiers, vegetable,

fruits, spices and milk products.



§ 10



Breakdown of the kind in the Group



Breakdown of the type of the group is set out in annex 5.



§ 11



Labelling



(1) in addition to the data referred to in the law and in a special regulation ^ 1)

dehydrated products marks



and the group name), soups, sauces and bujónů make up the name of the species,



(b) instructions to prepare.)



(2) for cold sauces and dressing to cover further marks



and the name of the species and groups),



(b)) for emulsion, the indication "emulgováno with fat in%"



c) storage conditions.



§ 12



Quality requirements



(1) Sensory, physical and chemical requirements for the quality of the products are

listed in annex 6.



(2) the tolerable negative mass and volume variations are listed in the

Appendix No. 7 to tables 1 and 2.



section 13 of the



Putting into circulation



Dehydrated products shall be stored in a dry, cool, and větratelných

the rooms at the podlážkách, at least 5 cm above the ground and away from the walls.

Dehydrated products shall be stored separately from substances with strong odors and

fragrances.



Section 4



MUSTARD



§ 14



For the purposes of this Ordinance, means the



and food made from mustard) ground mustard seeds, fermentation vinegar,

edible salt, spices, sugar, that is, where appropriate, artificially přibarvena or

chemically preserved,



b) mustard mustard made of plain ground seeds of the yellow species

mustard white,



c) mustard, ground mustard seed kremžskou of yellow mustard species with

the addition of crushed seeds of black mustard,



d) special mustard mustard (a) adjusted by adding in particular)

vegetables or fruit, or in the organoleptic quality of specially type-

modified (mustard French, English or otherwise).



§ 15



Breakdown of group and subgroup



Breakdown of groups and subgroups as listed in annex No. 8.



section 16 of the



Labelling



(1) in addition to the data referred to in the law and in a special regulation ^ 1) further

marks



and mustard and a group of species) or species group and subgroup,



b) mustard special by type or by the added flavouring ingredients



(c)) the conditions of storage, indicating the numeric values.



(2) the tolerable negative weight deviations are given in annex No 9

table 3.



§ 17



Quality requirements



Sensory, physical and chemical quality requirements are listed in the

Annex No 9, tables 1 and 2.



section 18



cancelled



§ 19



Transitional provision



Marking condiments, edible salt, dehydrated products, flavourings and

mustard wrapped in period 1. January 1998 until 31 December 1999. March 1998

be assessed only in respect of section 6 of the Act.



section 20



The effectiveness of the



This Decree shall take effect on the date of its publication, with the exception of section 3, 7, 12 and

16, which will become effective on 1 January 2004. April 1998.



Minister:



Ing. Lux in r.



Č. 1

Table 1



Breakdown of group and subgroup



------------------------------------------------------------------

the kind of group the Sub-group

------------------------------------------------------------------

spices according to annex No 2

------------------------------------------------------------------

mixtures of spices

------------------------------------------------------------------

seasoning product loose

przeklej

liquid (extract)

------------------------------------------------------------------

Table 2

Tolerable negative mass or volume variance

from the consumer packaging



+-----------------+------------------------+

weight in g or | | mass or volume |

| volume in ml | deviation in% |

+-----------------+------------------------+

| to 10 | 8 |

+-----------------+------------------------+

over 10 to 50 | | 5 |

+-----------------+------------------------+

over 50 to 200, | | 4 |

+-----------------+------------------------+

over 200 to 1 | 000 | 2 |

+-----------------+------------------------+

over 1 000 | | 1 |

+-----------------+------------------------+



Č. 2



SENSORY QUALITY REQUIREMENTS

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| The name of the spice | The name of the plants | Part of the plants | Appearance | Color | Fragrance | Taste |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| ANISE aniseed the dried fruits | | | grooved Samara | | | sweet, aromatic |

| | (Pimpinella | | |-egg-shaped short teal | | in grave |

| | anisum l.) | parts of the stopwatch | | | | kořenná |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| Star ANISE | | | | fruit ripe the dried Brown | | |

the entire right | | | modified | hvězdicovitého | | | |


| | (Illicium | shape with a short | | | | |

| | verum Hook. f.) | shank, the pericarp | | | | |

| | | |, | | | |

| | | | vrásčitého | | | |

| | | surface, | | | | |

| | | shiny flat | | | | |

| | | | vejčitými seeds | | | |

| | | without fractions and | | | | |

| | | free seeds | | | | |

| ground | | | | | reddish brown powder significantly | kořenná |

| | | | |-distinct Brown | kořenná | sweet |

| | | |-particle | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| BASIL | Basil | dried leaves chopped or whole | | teal | after menthol | kořenná |

| | (Ocimum | and parts of flowers oval leaves, | | | | with a slightly |

| basilicum l.) | | | free from stalks | | | bitter |

| | | | | | |, Tang |

| | | | | | |-ING |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| BAY LEAF | right | Laurel leaves, dried leaves with short | | | | kořenná, light aromatic, |

| | (Laurus | stopwatch, without | | green, up |, and bitter bitter characteristic | |

| | nobilis l.) | twigs | zahnědlá | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| TARRAGON | wormwood | dried leaves whole or chopped | | leaves pale | | |

| |-jump in | tickets without | |-| | |

| | (Artemisia | straw and Brown | | grey-green; | | |

| | dracunculus | |-sheet | flower costumes | | |

| | L.) | | |-whitish, | | |

| | | | |, pale-green | | |

| | | | sometimes faintly | | | |

| | | | | reddish | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| FENNEL dried fruits fennel | | | achenes are equal | | kořenná | kořenná |

| | (Foeniculum | | |-or weakly | | sweet |

| | vulgare | | zelenohnědá curved, | | | |

| | P. Miller var. | | žebernaté | | | |

| | vulgare) | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CLOVES | hřebíčkovec | dried crop | undeveloped, | | | sharply with dark heavily |

the whole fragrant | | | |-assembled buds, reddish-brown aromatic | | | kořenná |

| | (Eugenia | | | | header must contain |-ING |

| | caryophyllus | not more than 10% m/m |. | buff | | |

| | (Sprengel) | |" cloves without | | | |

| | Bullock and | the header "| |" | | |

| crushed, ground | Harrison) | | | |-Dark powder heavily | sharply |

| | | | | | distinct reddish-brown aromatic | kořenná |

| | | |-particle | | |-ING |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CHILLI pepper dried fruits | | | whole dried | oranžověžlutá | kořenná | separately |

| full | (Capsicum | | |-ripe fruit, sweet, slightly reddish-brown | | sharply |

| frutescens l., | | | with remnants of | | | hot tart |

| | Capsicum | | plodních Shanks | | | |

| l. chinense, | | | | | | |

| | Capsicum | | | | | |

| | & baccatum l. | | | | | |

crushed, minced | | Capsicum | crushed or finely | | | kořenná | red to separately |

| annuum L.) | | | ground powder | Murrey | | sharply |

| | | | | | | hot |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| JUNIPER Juniperus communis | | mature dried | spherical hairless, reddish-brown and aromatic | | | kořenná |

| all | (Juniperus | fruits | or irregularly | dark brown, on | | sweet |

| | communis l.) | a wrinkled Berry | | surface Berry | | |

| | | on the Crown having | | usually | | |

| | | | třípaprsčitý | modrošedě seam up to | | |

| | | | | tmavěmodře | | |

| | | | | frosted | | |

| ground | | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CARDAMOM cardamom is the dried capsules | | | | capsules capsules light | fragrance | taste seeds |

the entire generic | | | | |-Green, triangular, yellow | vyloupaných | aromatic, |

| | (Elettaria | | |-oblong, may only be a light brown seeds | kořenná |, |

| | cardamomum | | | color with no more than pleasantly | weak | |

| | L. Maton var. | 7% of the immature and | | | |-ing the corresponding aromatic |

| | minuscula | | svraštělých | color | | |

| | Burkill) | | | contained capsules | | |

| | | | seeds (see | | | |

| | | | | below) | | |

| crushed, ground | | vyloupaná |-dried ripe seeds, |, |, pleasantly aromatic, | |

| | | | hard seeds mindlessly | light to aromatic | kořenná |, |

| | | | |-dark red square | | weak |

| | | covered with the remains of Brown, | | | |-ING |

| | | the seed coat, the ' | ' | | | |

| | | | contain | | | |

| | | not more than 5% | | | |

| | | seeds Brown, | | | | |

| | | |, | | | |

| | | | svraštělých | | | |

| | | |-|-grainy gently up to a pleasantly aromatic, | | |

| | | | | powder is milled brownish | aromatic | kořenná |

| | | | distinct | | | |

| | | |-particle | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CUMIN (dark) caraway | dried fruit oblong, slightly | | light brown | characteristic | kořenná |

the entire two-year | |-| angled achene, | |-tmavěhnědá | | |

| |-form | | žebernatého | yellow | | |

| | (Carum carvi | | | okrovýmižebry surface | | |

| | L.) | | | | | |

| ground | | | | | | |

| | | | | | | |

| Cumin | caraway | achenes are have the same | |, |, spur-thighed characteristic | kořenná |

| ONE-YEAR one-year |-| characteristics of light brown, | |-| but less | |

| (light) form (Carum | | |-light as Samara | clear than | |

| all | carvi L.) | the two-year status | | lighter | two-year status | |

| | | | only | cumin seeds, ribs, whole | | |

| | | | are larger | lighter than | | |

| | | | | dvouletáforma | | |

| | | | | | | |

| crushed, ground | | grit or powder | | teal, characteristic | kořenná | |


| | | Green is a perceptible | |-| | |

| | | | premixed | Brown | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CUMIN | šabrej | the dried fruits are oblong, Samara | | yellow brown to | | pungent, aromatic |

| | kmínovitý | | | surface Brown | |-ING, |

| | (Cuminum | | žebernaté, u | | | aromatic |

| cyminum l.) | | the end of the condensed | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| DILL dill garden | | dried fruit, ripe | oval | Brown sesvětlými | kořenná, the characteristic | |

| | (Anethum | fruits flat, with three | | ribs and wing | pungent, | |

| | graveoles L.) | | longitudinal ribs | out | |-ING |

| | | (dvojnažky) | and | | | |

| | | thin wing | | | | |

| | | | border, fruit | | | |

| | | | are very light | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CILANTRO coriander, dried fruits, | | | | Tan, spherical | pleasantly | characteristically |

| | (Coriandrum | | dvojnažky |, |, greenish aroma | kořenná |

| | sativum l.) | smooth yellow reddish | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| TURMERIC turmeric dried rhizomes | | |, or ovoid | šedožlutá, yellow, bitter characteristic | | |

| The WHOLE | (Curcuma | | |-barrel spur-thighed | aromatic | kořenná |

| longa l.) | | irregular | načernalá | | | |

| | | |-shaped, hard | | | |

| | | | svraštělého quarry | | | |

| | | | & zjizveného | | | |

| | | the surface without tubers | | | | |

| | | smaller fractions (| and | | | |

| | | |-than 15 mm) | | | |

| | | | conceded | | | |

| | | | not exceeding 15% | | | |

| | | the rhizomes, curled, | | | | |

| | | hollow or | | | | |

| | | porous and | | | | |

| | | | burnt | | | |

crushed, ground | | | | | powder is deep yellow, characteristic bitter | | |

| | | | | oranžověžlutá | distinct aromatic | kořenná |

| | | | |-fine particles of reddish | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| MARJORAM Marjoram dry mixture | |-sheet | free from stalks | light green, greatly significant | | |

| | (The dried flower, Majorana | | teal and | | | kořenná |

| | | hortensis flowers or their | | Green | | |

| | Moench.) | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| NUTMEG | muškátovník | míšky-ripe seed dried | | yellow, Orange | piercingly | sharply |

| Bloom | right | tegument | in the bottom flat, yellow, buff | | | aromatic, aromatic |

| all | (Myristica | (seminal ARIL) | |-part solid, Red-Brown | | kořenná |

| | fragrans | ' | ' at the top of | | | |

| | Houttuyn) | | intermittently | | | |

| | | branching, vaguely | | | | |

| | | |, shiny surface | | | |

| | | |-fragile | | | |

| ground | | |-grainy | gently buff | piercingly clear | sharply |

| | | | |-powder ground red-brown aromatic scented, | | |

| | | | distinct | | | kořenná |

| | | |-particle | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| NUTMEG | muškátovník |-dried ripe seeds have mindlessly | | surface flounder | gently aromatic | sharply |

| WALNUT | right | core | ovoid or | cut to Brown, | | kořenná |

| all | (Myristica | | | are spherical shape, seed | | |

| | fragrans | on the surface, marbled | | | | |

| | Houttuyn) | | síťovitě žilnatě | | | |

| | | | wrinkled | | | |

| crushed, ground | | finely granular powder | |-dark yellow-brown | significantly aromatic | sharply |

| | | | | | | kořenná |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| New | pimentovník | dried fruit berries, underripe | | | aromatic dark brown to | sharp |

| SPICE | right | the rugged surface, | | reddish-brown | |-ING |

| full | (The genus Pimenta | hard, without husks | | | | |

| | dioica l. | | | | | |

crushed, minced | | Merr.) | finely granular powder | | | sharply aromatic Brown | sharp |

| | | | | reddish brown | |-ING |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| OREGANO oregano dry mixture | | leaves without stems | green |, gray | significant | significantly |

| | (Origanum | and parts of flowers and twigs | |-olive green | | kořenná |

| | vulgare l.) | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| PAPRIKA pepper dried fruits | | | finely ground | | | |

| GROUND | (Capsicum | | | | | |

| annuum L.) | | | | | | |

|-delicate | | | intense fiery red | | | sweet |

| | | | | | aromatic | |

|-sweet | | | deep red aromatic | | | sweet |

| | | | | | | slightly |

| | | | | | | bitter |

| | | | | | the Fiery | or |

|-hot | | | | kořenná | and | red hot, slightly |

| | | | | Murrey | | bitter |

|-goulash | | | Murrey | kořenná |, |, sweet and |

| | | | | bland, slightly spicy, | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| PEPPER WHITE | black | dried shelled, dried ripe |, |, dark gray white | kořenná | keenly sharp |

| | | the entire black hard on the surface of the fruit | | grey with light | | |

| | (Piper nigrum | smooth, spherical | | bars | | |

| | L.) | Berries may | | | | |

| | | | contain at most | | | |

| | | 10% of black berries | | | | |

| crushed, ground | | the powder is a perceptible | | šedobílás | kořenná | keenly sharp |

| | | premixed or grit | | yellowish | | |

| | | | | tint | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| BLACK PEPPER black pepper dried unripe | | | dried hard Berry hnědočerná | kořenná | | keenly sharp |

| | | the entire black fruits of paddy, Puckered | |-grey-black | | |

| | (Piper nigrum | stems may | | black | | |


| | L.) | | contain at most | | | |

| | | | 5% light berries | | | |

| crushed, ground | | loose powder is | | šedobíláse | kořenná | sharply bitter sharp |

| | | premixed, perceptible | | yellow | | |

| | | pulp | | or green tint | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| RED PEPPER black pepper dried unripe | | |, smooth berries, red to pink | | soft, gently kořenná kořenná |, |

| | | | that have delicate fruits | | | aromatic, |

| | (Piper | the outer skin | | | | sweet |

| | nigrum l.) | |-closing not quite | | | |

| | | |-developed seed | | | |

| | | | (the inner part of the Berry) | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| GREEN PEPPER black pepper dried unripe | | | |-green Puckered up to typically | kořenná | significantly |

| |-Black (Piper | fruit berries, | | hard slightly off-white | aromatic | kořenná |

| | nigrum l.) | with a thin fragile | | | | hot |

| | | | slupičkou surface | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| FENUGREEK fenugreek seed powder | | |-smooth bald, pale buff, hard | | kořenná | significantly slightly bitter, |

GREEK HAY | | Greek hay | |-about 5 mm seeds | ochre-grey | | kořenná |

| | (Trigonella | large, irregular | | reddish | | |

| | foenumgraecum | | hranolovitého | | | |

| | L.) | the rounded, | | | | |

| | | | zploštělého shape | | | |

| | | |-scored with a typical | | | |

| | | | in the sides | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| ROSEMARY | Rosemary | dried leaves are linear leaves, | | top page | | kořenná, aromatic |

| | (Rosmarinus | | leathery, briefly | ješedavě worksheet | | bitter |

| | officialis L.) | | petiolate to sessile, green on the bottom | | | |

| | | free from stalks and leaves of ' | ' | page lighter | | |

| | | | | color grows | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| SAVORY | savory | dried leaves and whole or chopped, | | nahnědlezelená | strong | significantly |

| | | flowers or garden section of lanceolate leaves, | |-tmavězelená | | kořenná |

| | (Satureja | whole sprigs of smooth surface | | | | |

| hortensis l.) | | the edges, without the | and | | | |

| | savory | Straw, or ' | ' | | | |

| | Mountain | |, sprigs of 15-30 cm | | | |

| | (Satureja | |-long | | | |

| |-montana l.) | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| CINNAMON | skořicovník | bark | |, coils, pieces of light yellow, |, |, the characteristic kořenná |

| the entire | (Cinnamomum | tubes or rods | | dark yellow, heavily aromatic sweet | |, |

| | zeylanicum | | are broken cinnamon Brown | or |-bleeding edge | natrpklá |

| | (Blume) | | neoškrábané |-| |-reddish-brown aromatic gripping, |

| | C. aromaticum | smooth and | | | |, ironically |

| | (Nees) | the rugged surface, | | | | aromatic |

| | C. laureirií | hard pieces, | | | | |

| | (Nees) | wood and twigs | | | | |

| | C. burmanii | cinnamon-| | | | |

crushed, ground | | (Nees) | |-free fine powder | sodstínem | ochre strongly aromatic | sharply |

| | | noticeable particles | | to hnědaaž | | kořenná |

| | | | | or partially crushed red | | sweet |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

Saffron CROCUS | right | | dried stigmas | fragile, variously | oranžováaž | strongly aromatic darkly | kořenná |

| | (Crocus | | | Red curled | | bitter |

| | sativus L. | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| | | SAGE Sage dried leaves and ovate to top | | page | strong, aromatic | kořenná |

| | (Salvia | tops | oblong lanceolate | sheet | | slightly |

| | officinalis l.) | the leaves on the edges of the flowers | |, šedopýřitá | bitter and | |

| | | | | bottom gently scalloped jelist | | gripping |

| | | with a chink, venation, | | běloplstnatý | | |

| | | without stems, and | | | | |

| | | Brown leaves | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| THYME thyme | | dry blend Topper | leaves small (1-5 mm) greyish green pleasantly spicy-| | |

| | (Thymus | and | |-| aromatic | bitterly |

| | vulgaris L.) | inflorescence | |, brownish-Green | | aromatic |

| | | | | color | | |

| | | | Violet-pink | | | |

| | | | |-Brown | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| VANILLA vanilla right | |, |, dried capsules lengthwise | dark brown, highly aromatic aromatic | | |

| | (Vanilla |, | and not exactly a shrivelled, flexible | hnědočerná | | |

| | | planifolia whole fruit | | | | |

| | Anrews) | | | | | |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+

| GINGER ginger dried Rhizome | | | pieces of irregular | light yellow, |, |, burning aromatic |

| all | (Zingiber | | shape and size | and | weakly buff sweet | sharp |

| | officinale | | (but at least 20 | light brown u | | kořenná |

| | ROSC's.) | |-mm), branched, | vápněného ginger | | |

| | | | | rounded and off-white | | |

| | | | flattened | | | |

| crushed, ground | | powder is distinct | | yellow | sesvětle | aromatic, burning, |

| | | fine particulate and | | brown tint | slightly sweet | sharp |

| | | | vlákenky | short | | kořenná ". |

+-------------+---------------+-----------------+---------------------+------------------+------------------+----------------+



Č. 3



The physical and chemical quality requirements

+---------------------------+----------+---------+----------+-----------+-------------------------------+------------+

| The name of the Spice | humidity | overall | essential oil in | ash | ingredients in% | additional |

| |% |% | in the ashes (ml/100 g) insoluble | maximum weight of | value |

| | | | | acid | | |

| the dry matter, not exceeding | | |% | at least | | |

| | | up | | | | |

| | | | the dry weight | | | |

| | | | |nejvýše +---------+---------+-----------+ |

| | | | | | | | organic organic inorganic | |

| | | | | | Foreign | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Anise | 12.0 | 10.0 | 2.0 | 2.5 | 3.0 | 2.0 | 2.0 | |


+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Whole star anise | 10.0 | 4.0 | 8.0 | | 20.0 | 0.5 | 0.5 | |

| ground | 12.0 | 5.0 | 3.0 | 1.0 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Basil | 12.0 | 16.0 | 0.3 | 2.0 | 18.0 *) | 2.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Bay leaves whole | 8.0 | 7.0 | 1.0 | 2.0 | 6.0 | 1.0 | 0.5 | |

| ground | 8.0 | 7.0 | 1.0 | 2.0 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Tarragon | 14.0 | 12.0 | 0.6 | 1.5 | 16.0 *) | 4.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Fennel all | 12.0 | 10.0 | 1.0 | 2.0 | 3.0 | 2.0 | 2.0 | |

| ground | 12.0 | 10.0 | 1.0 | 2.0 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Cloves whole | 12.0 | | 15.0 | | 5.0 | 0.3 | 0.3 | |

| ground | 10.0 | 7.0 | 14.0 | 0.5 | | | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Chilli whole | 11.0 | 10.0 | | 1.6 | 10.0 | 0.5 | 0.5 | |

| ground | 11.0 | 10.0 | | 1.6 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Juniper berries whole | 16 | 4.0 | 0.7 | 1.0 | 5.0 | 0.5 | 0.5 | |

| ground | 13 | 4.0 | 0.5 | 1.0 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Cardamom seeds | 13 | 9.5 | 3.5 | | 1.0 | 0.5 | 0.5 | |

| capsules | 13 | 9.5 | 3.5 | | 5.0 | 3.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| The whole caraway seeds (dark) | 13.0 | 8.0 | 2.5 | 1.5 | 1.0 | 2.0 | 2.0 | |

| crushed | 13.0 | 8.0 | 1.0 | | | | | |

| ground | 13.0 | 8.0 | 1.0 | 1.5 || | | |

| | | | | | | | | |

| Cumin 1 year full | 12.0 | 9.0 | 1.5 | 2.0 | 1.0 | 2.0 | 2.0 | |

| (bright) crushed | 12.0 | 9.0 | 1.5 | | | | | |

| ground | 12.0 | 9.0 | 1.5 | | | | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Cumin | 12.0 | 12.0 | 1.5 | 3.0 | 5.0 | 2.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Dill | 10.0 | | 2.5 | | 3.0 | 2.0 | 0.5 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Coriander, whole | 9.0 | 7.0 | 0.4 | 1.5 | 3.0 | 2.0 | 2.0 | |

| ground | 9.0 | 7.0 | 0.4 | 1.5 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Turmeric whole | 12.0 | | | | 2.0 | 0.2 | 0.2 | barvivost |

| ground | 10.0 | 9.0 | | 1.5 || | |% m/m. |

| | | | | | | | | at least 2.0 |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Marjoram | 12.0 | 16.0 | 0.7 | 4.5 | 3.0 | 1.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Mace all | 10 | 4.0 | | 0.5 | 16.0 | 0.3 | 0.5 | fats |

| ground | 12 | 4.0 | | | | | not more than 35% | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Nutmeg whole | 10 | 3.0 | 6.5 | 0.5 | 10.0 | 0.5 | 0.5 | carbon |

| ground | 10 | 3.0 | 5.0 | | | | | in% |

| | | | | | | | hm up | |

| | | | | | | | | 0.35 |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Allspice whole | 12.0 | 4.5 | 1.5 | 0.4 | 4.0 | 0.5 | 0.5 | |

| ground | 12.0 | 4.5 | 1.0 | 0.4 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Oregano | 12.0 | 10.0 | 0.5 | 2.0 | 16.0 *) | 3.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Peppers gourmet | 11.0 | 6.5 | x) 10.0 | 0.5 | | | | x) table of contents |

| sweet | 11.0 | 7.0 | 10.0 | 0.7 || | | capsaicinu |

| hot | 11.0 | 8.0 | 30.0 | 1.0 || | | mg/100 g |

| goulash | 11.0 | 9.0 | 30.0 | 1.3 | | | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Whole white pepper | 15.0 | 3.5 | 1.0 | | 4.0 | 0.5 | 0.5 | piperine in% |

| ground | 15.0 | 3.5 | 0.6 | 0.3 || | |. at least |

| | | | | | | | |4,0 |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Black pepper whole | 14.0 | 6.0 | 2.0 | | 4.0 | 0.5 | 0.5 | piperine in% |

| ground | 14.0 | 6.0 | 0.8 | 1.2 || | |. at least |

| | | | | | | | |4,0 |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| The whole red pepper | 15.0 | | 1.0 | | 4.0 | 0.5 | 0.5 | |

| ground | | | | | | | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Pepper green complete | 12.0 | 5.0 | | 0.3 | 4.0 | 0.5 | 0.5 | |

| ground | | | | | | | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Fenugreek, Greek hay | 11.0 | 5.0 | | 1.5 | 5.0 | 5.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Rosemary | 11.0 | 8.0 | 0.8 | 1.0 | 6.0 | 1.0 | 1.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Savory | 13.0 | 11.0 | 0.4 | 1.0 | 4.0 | 1.0 | 2.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Cinnamon whole | 14.0 | 7.0 | 1.0 | 2.0 | 2.0 | 1.0 | 0.5 | |

| ground | 12.0 | 7.0 | 0.5 | 2.0 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

Saffron in threads | | 12.0 | 8.0 | | 1.5 || | | |

| ground | 10.0 | 8.0 | | 1.5 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Sage | 12.0 | 11.0 | 1.5 | 2.0 | 8.0 *) | 0.5 | 0.5 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Thyme | 12.0 | 14.0 | 1.0 | 3.5 | 5.0 | 1.0 | 1.0 | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Vanilla | 35.0 | 7.0 | | | | | | ethylvanilin |

| | | | | | | | |2 % |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

| Ginger unbleached whole | 12.0 | 8.0 | 1.5 | 1.1 | 2.0 | 0.5 | 0.5 | |

| bleached | 12.0 | 11.0 | 1.5 | 2.5 | 2.0 | 0.5 | 0.5 | |

| ground | 12.0 | 8.0 | 1.0 | 2.5 || | | |

+---------------------------+----------+---------+----------+-----------+---------+---------+-----------+------------+

*) including color changes of the leaves



Č. 4



Sensory and chemical quality requirements

------------------------------------------------------------------------

Group taste smell the contents of the NaCl content of mineral

the Sub-Group on the dry matter% admixture of food


at least in the dry matter,% for/kg

maximum salt

------------------------------------------------------------------------

Salt Salt without 98.0 2.0-

of foreign odors

------------------------------------------------------------------------

Salt Salt without 98.0 2.0 27 plus or minus 7

with iodine extraneous odours mg iodine **

------------------------------------------------------------------------

Salt Salt without 98.0 2.0 27 plus or minus 7

with iodine iodine extraneous odours mg not more than

250 mg of fluorine and fluorine ***

------------------------------------------------------------------------

Salt Salt without 97.0-27 plus or minus 7

with iodine extraneous odours mg iodine food

enriched with the add-in from

the manufacturer

------------------------------------------------------------------------



* Depending on the method of obtaining salt (e.g. sulphate,

carbonates, bromides of calcium, potassium, sodium, magnesium). U

edible salt fortified with iodine may not always be rewarding substance

mineral.

** Salt with iodine contains iodine in the form of potassium iodate

or potassium iodide.

Edible salt with iodine and fluorine also contains fluorine in the form

sodium fluoride or potassium fluoride.



Č. 5



Breakdown of the kind in the Group

+---------------------------+---------------------------------+

| Species | Group |

+---------------------------+---------------------------------+

| Dehydrated product | soup |

| | sauce |

| | broth |

| | broth |

| | juice |

| the base of the dish | |

| for the preparation of the final mixture | dish |

| to prepare the dressing mixture, | |

| mixture for preparing toppings | |

| mixture for preparing the dessert | |

| for the preparation of the cream mixture, | |

| to prepare the frosting mixture | |

| mix for ice cream | |

| an ingredient in soups | |

+---------------------------+---------------------------------+

| Cold sauce or dressing | emulsified |

| | not |

+---------------------------+---------------------------------+



Č. 6



Sensory, physical and chemical quality requirements



Sensory requirements



1. Dehydrated products are assessed every preparation according to instructions.

Appearance, colour, consistency, taste and aroma must be characteristic of the

type of product marked on its packaging. Taste and aroma of the product must be

your own, free from foreign matter, or otherwise altered taste and smell.



2. Flavourings and cold sauces have the appearance, colour, consistency, taste and

aroma of the raw materials used for the characteristic product name

marked on the packaging. Taste and aroma of the product must be your own, free of extraneous

matter, or otherwise altered taste and smell.



Physical and chemical requirements



1. Dehydrated products contain no more than 15% water.



2. cold sauce or dressing with a pH of not more than 4.5.



Č. 7

Table 1



Tolerable negative mass variance



------------------------------------------------------------------

The declared weight in g tolerable negative mass variance

from the weight declared on the packaging in%

------------------------------------------------------------------

to 50 10

------------------------------------------------------------------

51-120 5

------------------------------------------------------------------

121-250 4

------------------------------------------------------------------

251-1000 3

------------------------------------------------------------------

1001-2500 2

------------------------------------------------------------------

over 2500 1

------------------------------------------------------------------

Table 2



Tolerable negative volume variance



------------------------------------------------------------------

The declared capacity in ml tolerable negative error

from the declared capacity in%

------------------------------------------------------------------

to the 170 4

------------------------------------------------------------------

171-1000 2

------------------------------------------------------------------

over 1000 1

-----------------------------------------------------------------



Č. 8

Breakdown of group and subgroup



------------------------------------------------------------------

The Kind Of Group The Sub-group

------------------------------------------------------------------

Mustard yellow

--------------------

wholegrain

--------------------

Special by type or by

the savoury ingredients

-----------------------------------------------------------------



Č. 9



Sensory, physical and chemical quality requirements



Table 1

Sensory requirements



------------------------------------------------------------------

mustard color appearance, smell and taste

------------------------------------------------------------------

full fat Pasty mass of ultimate spur-thighed, burning bright

free from the přibarvené,

particle šedožlutá

by nepřibarvené

------------------------------------------------------------------

wholegrain pulpy mass burning, tasting, yellow-brown

with distinct, sweet at přibarvené

coarse particles of gray-Brown

crushed seed in nepřibarvené

mustard black

------------------------------------------------------------------

Special tasting, mushy mass buff burning,

without gross at přibarvené, influenced by adding

particles or gray-Brown vegetables or

with particles for nepřibarvené fruit

added vegetables influenced by color

or fruit added vegetables

or fruit

------------------------------------------------------------------

Table 2

Physical and chemical requirements

+---------------------------------------+-----------------------+

| | Mustard |

+---------------------------------------+--------------+--------+

| | full fat and | wholegrain |

| | Special | |

+---------------------------------------+--------------+--------+

| The dry matter at least in% | 20 | 32 |

+---------------------------------------+--------------+--------+

| Sugar as a sacharoza at least 5.0% | yellow | 16 |

| does not create | | |

| at a special "| |" |

+---------------------------------------+--------------+--------+

| Acidity as acetic acid | | |

|% up | 2.5 | 1.9 |

+---------------------------------------+--------------+--------+

| Fat in% | 3.6 | - |

+---------------------------------------+--------------+--------+

| Sand in the% up | 0.1 | 0.1 |

+---------------------------------------+--------------+--------+

Table 3



Tolerable negative mass departures from the consumer packaging



+---------------------------------------+-----------------------+

weight in g | | weight variance in% |

+---------------------------------------+-----------------------+

|do 200 | 5 |

+---------------------------------------+-----------------------+

201 to 500 | | 4 |

+---------------------------------------+-----------------------+

501 to 1000 | | 3 |

+---------------------------------------+-----------------------+

over 1000 | | 2 |

+---------------------------------------+-----------------------+



Selected provisions of the novel



Article II of Decree No. 419/2000 Sb.



Transitional provisions



(1) the Food put into circulation before the date of effectiveness of this order, the

assessed according to the existing legislation.



(2) the designation of the food, according to the existing legislation can be used

not later than 31 December 2006. December 2001.



1) Ministry of agriculture Decree No 324/1997 Coll., on the way

labelling of food and tobacco products, the permissible deviation from the data

about the quantity of the product designated by the symbol "e".



2) CSN ISO 939 Spices-determination of moisture content-method of distillation.



ČSN ISO 6571 spices, aromatic substances and herbs-determination

the volatile oils.



ČSN ISO 928 Spices-determination of total ash.



ČSN ISO 930 Spices-determination of acid-insoluble ash.



ČVSN ISO 5566 Turmeric-determination of color power-

the Spectrophotometric method.