To Change The Code. About Requirements For Milk, Milk Products, Frozen Creams

Original Language Title: změna vyhl. o požadavcích pro mléko, mléčné výrobky, mražené krémy

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Read the untranslated law here: https://portal.gov.cz/app/zakony/download?idBiblio=57592&nr=124~2F2004~20Sb.&ft=txt

124/2004 Sb.



The DECREE



of 9 June. March 2004,



amending Decree No. 77/2003 Coll., laying down the requirements for the

milk and milk products, frozen creams and edible fats and oils



The Ministry of agriculture lays down, pursuant to section 18 (a). and), d), (h)), i), (j)), and

to the law No. 110)/1997 Coll. on foodstuffs and tobacco products and

change and the addition of some related laws, as amended by Act No.

119/2000 Coll., Act No. 306/2000 Coll., Act No. 146/2002 Coll. and act

No. 274/2003 Coll. (hereinafter the "Act"), and in accordance with the law of the European

the community, "^ 1") for milk and milk products, frozen creams and edible fats

and oil:



Article. (I)



Decree No. 77/2003 Coll., laying down the requirements for milk and milk

products, frozen creams and edible fats and oils, is hereby amended as follows:



1. Footnote (1)):



"1) Council Directive 83/417/EEC of 25. July 1983 on the approximation of the laws,

the laws of the Member States relating to certain types of milk

protein (caseins and caseinates) intended for human consumption.



Council Directive 92/46/EEC of 16. June 1992 on the health conditions for the

the production of raw milk, heat-treated milk and milk-based products and

their placing on the market.



Council Directive 2001/114/EC of 20. December 2001 on certain types of

concentrated and powdered milk intended for human consumption.



Commission Directive 96/3/EC of 26. in January 1996, which provides for a derogation from the

certain provisions of Directive 93/43/EEC on the hygiene of foodstuffs as regards the

velkoobjemovou the transport of bulk liquid oils and fats by sea, as amended by

Commission Directive 2000/4/EC ".



2. section 1 of including a footnote No. 1a), 1b), 2), 3), 4), 4a), 5),

6), (7)), 8), 8a and 8b)):



"Section 1



MILK AND MILK PRODUCTS



§ 1



(1) If this Decree uses the concepts of peasant's non-standardised

milk, ^ 1a ^) standardised milk, milk product, 1a) ^ 1b) composite

milk product, ^ 1b) fat content, "^ 1a) the protein content," ^ 1a) means

These terms, as defined immediately binding regulation

Of the European Communities (hereinafter "the regulation of the European communities").



(2) For the purposes of this Ordinance means



and milk-milk) by regulation of the European communities ^ 1a) meeting

the requirements of the specific legislation ^ 2) ^ 3) and treated in accordance with

specific legislation, ^ 2) ^ 3)



b) cream-liquid milk product treated by specific legal

the laws of the ^ 2) ^ 3) with a fat content, by weight, of at least 10% in the form of

emulsion (milk fat in plasma) obtained by physical separation of milk,



(c) the milk product) sour-milk product obtained from milk, kysáním

cream, buttermilk, or their mixture using micro-organisms referred to

in annex 2, table 4, heat the 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 water from cream or from a

milk, whole, wholly or partly skimmed, or from their

mixtures, to which may be added the cream or milk powder or

both, the addition of wholly dehydrated milk not in the final product

exceed 25% of total dry matter,



f) dried milk or dried-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% of the

by weight,



g) cheese-dairy product made by milk protein from milk

by the action of rennet or other suitable coagulating agents, prokysáním

and the proportion of whey,



h) fresh cheese unripened cheese heat the untreated after prokysání,



I) cottage cheese-cheese unripened sour obtained by precipitation prevails

over by precipitation using rennet,



j) with cheese-cheese where after prokysání more

biochemickým 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) of fresh butter-butter within 20 days from the date of manufacture,



n) table butter-butter is stored for a maximum of 24 months from the production date

at temperatures of minus 18th. C and lower,



about) 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) pomazánkovým butter-milk product of sour cream, enriched with

dried skimmed milk or buttermilk, containing at least 31%

by weight of milk fat, and not less than 42% by weight of dry matter,



r) butter with added alcohol-composite milk product made from

butter, sugar and alcoholic beverages,



a protein with a milk 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

the technological adjuvants, washed and dried without

without prejudice to the possibility of prior use of ion exchange or

concentration, satisfying the requirements specified in annex No. 2 table no. 14,



kaseinátem food-u), dried milk protein product obtained

the neutralization of the acid casein agents food purity, and meeting the

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 the cheeses, 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

Regulation, ^ 3) in which the use of different combinations of temperature and time

effect of thermal heating, with equivalent effect, limits the

the number of undesirable micro-organisms, and ensures the health and safety

extension of the shelf 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

the products after their kysacího process and before packing to inhibit or

stopping the activities 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 2 phosphatase test



CC) vysokotepelným treatment (UHT) heat treatment of milk and milk

products subjected to a continuous stream of short-term milk on high

the temperature corresponding to the effect of heat on the telotu at least 135th. (C) for a period of

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

the milk products of their indirect heating in hermetically sealed

the 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.



§ 2



A breakdown of the types of groups and subgroups



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 with the marks



and the name of the species and groups),



(b)) the name of the subgroup according to fat content, which is for individual products

established by a regulation of the European communities) or ^ 1a Annex No. 2

table 2,



(c)), while the fat content in milk of peasant non-standardized

the indication of the fat bear 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 is heat marks

treatment under special legislation. ^ 3)



(5) the name of the "durable milk" or "cream" with durable marks only

liquid milk or liquid cream, for which an extension has been reached

time durability of heat treatment in accordance with § 1 (b). CC) and dd) and

for which there was no chemical, physical and sensory changes and that

meet the microbiological requirements of special legal regulation ^ 3) after

the implementation of the test sample in a closed thermostatic packaging made in the

at 30th. (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 name product marks containing

the non-fat dry matter percentage by weight according to the annex 2 table

5.



(7) Concentrated milk product, with the exception of concentrated milk, skim

sweetened and unsweetened, the name of the product marks the fat content in the

percentage by weight according to annex No. 2 of table 5.



(8) the dried milk product, with the exception of skimmed-milk powder,

the 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 packing for the final

the consumer shall indicate the recommended dilution or a way of putting into

original condition, including details of the fat content by weight in the

This modified product.



(10) If a concentrated milk product, powdered and liquid milk product

cream weighing less than 20 g packed in the container, ^ 5)

the data may be the only marking 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 the product intended for

particular nutritional uses ^ 6) is specified on the packaging for the end consumer

indication "is not intended for infants up to 12 months."



(12) a dairy product that has been manufactured from thermally untreated milk

or milk treated thermization and not during the production process

subjected to the heat treatment shall be identified by the words "produced from raw

milk "or" produced from thermized milk. "



(13) for the milk product, which 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) the fat content),



(c) the flavouring ingredient) used,



(d)) as if it is sweetened with added natural sweetener ^ 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

shall be marked



and the name of the species),



(b) the fat content),



(c) the flavouring ingredient) used under special legislation. ^ 4)



(16) the Dairy butter shall be marked in accordance with the regulation of the European

^ 8a) community.



(17) as a one-product, you can mark the dairy butter,

the manufacture of which were used only sweet or sour cream and milk

culture.



(18) for the pre-packaged table butter is expiry date 20

days from the date the warehouse pick from the freezer. The date of manufacture marked on

packaging intended for consumers, the manufacturer, the date of the removal from the freezer

warehouse marks on the outer packaging, the distributor and the expiry date marked

dealer.



(19) for spreading butter shall be marked



and) fat content,



(b)), dry matter content,



(c)) used the savoury component.



(20) the Curd is marked



and the name of the species), a group or sub-group in accordance with the requirements referred to in

Annex 2, table 11



(b) the fat content) fat in the dry matter, or



c) solids,



(d)) used the savoury component.



(21) as a one-product, you can indicate if the curd ingredients

are the only milk, dairy cultures, rennet, and calcium chloride.



(22) As "cream the cream of the high-fat cream ' shall be marked from the product

high-fat cream, with no added sugar. In addition, this product marks

fat content and dry matter content in percentage by weight.



(23) as the "cream of the cream" marks the product from cheese, milk or

cream, containing added sugar and containing at least 30% of the fat in

dry matter. In addition, this product marks the fat content and dry matter content in the

percentage by weight.



(24) the Cheese is marked



and the name of the species); processed cheese, processed cheese and whey cheese

also the name of the group,



(b)) for the Group of natural cheese to cheese to mark the name of the subgroup, 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)) used the savoury ingredient,



f) warning "made from unpasteurised milk", if this

product is manufactured in accordance with the specific legislation, ^ 2) ^ 3)



(g)) 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. As a vysokotučný, you can mark the processed cheese with

fat content in the dry matter of at least 60% by weight.



(26) As one product can be the cheese mark, where 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

then the subgroups according to the requirements set out in annex No. 2 table

14.



(28) the protein milk product marketed as a mixture with marks

the word "blend. "under special legislation. ^ 4)



(29) the Milk protein from whey and mixtures containing caseinates shall be marked

protein percentage by weight.



(30) in the case of Caseinate food shall be indicated under specification cation. In

the case of this figure can only be given in the accompanying documentation

the product.



(31) as the "fresh" to indicate the 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 marked



and) liquid milk and liquid cream, 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) heat treated) milk product after kysacím process,



(d)) the milk product enriched with the addition of micro-organisms referred to in annex No. 2

table 4,



e) fresh butter,



f) cottage cheese,



g) fresh unripened cheese.



(33) the liquid milk and liquid cream that have been heat treated

procedure referred to in article 1 (a). 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 milk and milk product is further marked by the name of the economic

the animal. For milk and milk products from cows ' milk may not be the kind of

the marketing of the animal. If the milk or milk product

made from more types of milk of livestock, milk shall be called

the marketing of the animal from which it derives more than 50% by weight

mlé-ka. Other types of milk in the product is marked with the words "with the name of the

the addition "with the addition of the type of economic animal if their market share

the product is more than 10% by weight.



(35) the designation "milkshake" can be used for liquid dairy product

containing more than 50% by weight of milk or whey. U

flavoured liquid milk product by the name of the product indicating the nature

the savoury ingredients.



(36) the designation "milk" to indicate a milk product, in which the milk or

dairy product shall constitute at least 50% by weight of the product.



(37) the designation ' cheese ' to indicate the product in which the cheese consists of at least

50% by weight of the product.



(38) for the vícesložkový product from cheese, you can use the designation "cheese

cheese cake "," dessert "," cheese rolls "," sausage processed cheese ".



(39) as the "yogurt" to indicate the product in which the yogurt at least

50% by weight of the product.



(40) for the products of the species concentrates of milk fat and butter, for spreading the

which salt has been added, with its contents indicate in percentage

by weight.



(41) for the products of the species concentrates of milk fat and butter for spreading

the fat content of lists to whole percentages by weight.



(42) the tolerable negative mass and volume variances packaging of milk and

dairy products are listed in annex 3.



(43) the tolerance for dry ripening of cheese is minus 1%

the mass from the values listed on the packaging. The higher content of dry matter in cheese and

cottage cheese is not a problem. Permissible tolerance of the fat in the dry matter of technology

natural cheeses should be less than 5% by weight, in the case of 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 of milk

fermentations for the manufacture of fermented milk products must meet the physical,

chemical and microbiological requirements laid down in the legislation 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 the 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) in 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 of 60.5 to 64.5 the following
formula:

% sucrose x 100

sugar ratio =------------------------

% sucrose +% water



(5) the Durability for concentrated milk products can be neslazených

only heat treatment according to a special legal

^ 3) of the code.



(6) the Durability for concentrated milk sweetened products can be achieved

only by the addition of sucrose in accordance with paragraph 2.



(7) the shelf life for dried milk products can only be achieved

the process of drying under special legislation. ^ 3)



(8) in the case of concentrated milk products and dairy products

allows the addition of food supplements, according to a special legal

^ 8).



(9) Flavoured fermented milk products may contain up to 30%

by weight of flavouring ingredients.



(10) in the milk protein product made from the raw material must be thermally

treated under special legislation. ^ 3)



(11) in the manufacture 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 acidification as the technological auxiliary

substances and bacterial cultures, if they meet the requirements of the Special

legislation. ^ 8)



(12) in the manufacture of casein food sweet can only be used

rennet or other enzymes koagulující milk as a technological

adjuvants and bacterial cultures, if they meet the requirements of the Special

legislation. ^ 8)



(13) in the production of food, you can use only the Caseinate hydroxides,

carbonates, phosphates or citrate sodium, potassium, calcium,

ammonium or magnesium as neutralizing buffer reagent, and if

meet the requirements of special legislation. ^ 8)



§ 5



Putting into circulation



(1) milk, cream and milk products treated in accordance with § 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 shall indicate to the

circulation at a temperature of 4th. (C) to 8th. (C).



(3) the Dried milk products shall be stored at a relative humidity of air in the

70%.



1A) Council Regulation (EC) no 2527/97 of 18. December 1997 laying

lays down additional rules on the common organisation of the market in milk and

milk products for drinking milk.



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 products on the market, in

the texts of Commission Regulation (EEC) No 222/88.



2) Law No 166/1999 Coll., on health care and on the amendment and supplement

some related laws (health law), as amended by Act No.

29/2000 Coll., Act No. 155/2000 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

the products of the 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 577/97.



Commission Regulation (EC) No 577/97 of 1. April 1997, laying down the

certain detailed rules for the application of Council Regulation (EC) No 2991/94, which shall

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 No. 477/2001 SB., on packaging and on the amendment of certain laws (the law on the

packages), as amended by Act No. 274/2003 Coll.



6) Decree No 54/2004 Coll. on foodstuffs intended for extra-it nutrition

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, auxiliary and food

supplements, as amended by Decree No. 233/2002 Sb.



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. ".



3. In section 11 (a). (c)), the reference to footnote 3) is repealed.



4. In section 11) points (g) to (j)), including footnotes, no. 12):



"(g)) roztíratelným grease-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

% up to 90% by weight of the fat, which is at a temperature of 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,



12) Council Regulation (EC) No 2991/94. ".



5. section 13 including the footnotes No. 13) and 14):



"section 13



(1) the requirements on quality and labelling of edible fats and oils are adjusted

the regulations of the European communities. ^ 13)



(2) Edible fat and edible oil to mark the name of the species, group and subgroup

in accordance with Annex 7, table 1. It does not apply to spreadable fats and mixed

spreadable fats, which is marked by the regulation of European

community. ^ 12)



(3) the Edible oil or edible oil produced from genetically modified

the raw materials or ingredients shall be labelled in accordance with the provisions of the European

community. ^ 14)



(4) as the "lard" designates the fat obtained by škvařením only

raw pork fat back and flare, and must comply with the

the values referred to in the annex, no. 11, table 1.



(5) As "a select beef tallow" marks the beef tallow obtained by melting

only raw beef kidney fat, osrdečníkového, obžaludkového

and intestinal at low temperature, and must comply with the values given in

Annex No. 11 of table 2.



(6) the tolerable negative mass and volume variations of edible packaging

fats and oils are listed in annex No. 12 table 1.



13) of Council Regulation (EC) No 2991/94.



Commission Regulation (EC) no 1019/2002 of 13. June 2002 on trade

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 from 22. September

2003 on genetically modified food and feed.



Regulation of the European Parliament and of the Council (EC) no 1830/2003, of 22. September

2003 concerning the traceability and labelling of genetically

genetically modified organisms and the traceability of food products and

feed produced from genetically modified organisms and amending

Directive (EC) 2001/18 ".



6. section 14 is repealed.



7. In article 15, paragraph 4, including footnotes, no. 15):



"(4) olive oil the circulation according to the regulations of the European

^ 15) community.



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 of Council Regulation (EEC) No.

2554/70, of Council Regulation (EEC) no 2727/71, Council Regulation (EEC) No.

1547/72, of Council Regulation (EEC) no 1707/73 of Council Regulation (EEC) No.

2560/77, of Council Regulation (EEC) No 1419/78 of Council Regulation (EEC) No.

1562/78, of Council Regulation (EEC) No 590/79, of Council Regulation (EEC) no 1585/80,

Council Regulation (EEC) No 1917/80, Council Regulation (EEC) no 3454/80,

Council Regulation (EEC) no 1413/82 of Council Regulation (EEC) No 1097/84,

Council Regulation (EEC) No 1101/84 of Council Regulation (EEC) no 1556/84,

Council Regulation (EEC) no 2260/84 of Council Regulation (EEC) no 231/85, regulation

Council Regulation (EEC) No 3768/85, Council Regulation (EEC) No 1454/86 of Council regulation

(EEC) no 1915/87, Commission Regulation (EEC) no 3994/87, of Council Regulation (EEC)

No 1098/88, of Council Regulation (EEC) No 2210/88, of Council Regulation (EEC) No.
1225/89, Council Regulation (EEC) no 2902/89, Council Regulation (EEC) No.

3499/90, of 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. ".



8. In article 15, paragraph 5 shall be deleted.



9. under section 15 shall be added to § 15a, which including the title and notes

footnote No. 15a) is added:



"§ 15a



Transport of fats and oils by sea



(1) For seagoing vessels transport liquid can be

oils and fats intended for repackaging in packaging intended for the consumer

or as raw material for further processing is carried out in držích, which

they are not intended exclusively for the carriage 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 immediately before this cargo was food

or cargo from the list of the costs listed in annex 13,



(b)) is 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 sea-going vessels may be transport oils or

fats, which are not intended for further processing and that are designed to

human consumption, carried in tanks that are not exclusively reserved

for the transport of foodstuffs if:



and the tank is made of), stainless steel or coated with epoxy

resin or technical equivalent,



(b)) three previous cargoes transported in the tank shall have been foodstuffs.



(3) on three previous cost in the tank and the efficiency of the process

cleaning of tanks carried out between these costs must be kept the exact

documentation records.



(4) if the cargo has been trans from ship to ship, must be

the documentation referred to in paragraph 3 retained also the exact documentation



and) that transport the bulk liquid oil or fat

the previous shipment was carried out in accordance with paragraphs 1 and 2,



(b)) on the effectiveness of the cleaning process used between these tanks costs

the second Board.



(5) at the request of the supervisory authority ^ 15a) must be provided to the documentation

in accordance with paragraphs 3 and 4.



15A) section 14 of Act No. 110/1997 Coll. on foodstuffs and tobacco products

and amending and supplementing certain related laws, as amended by Act No.

306/2000 Sb. ".



10. In annex 2, table 1, table 7 and table 8 repealed.



11. In annex 2, table 14:



Table 14-Casein food



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

Sweet Sour

(in weight%) (in weight%)

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

Moisture content less than less than 10.0 10.0 including including

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

Protein content in dry matter more than 84.0 including more than 90.0 including

of casein content more than 95.0 95.0 including more than including

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

Fat content in the dry matter of less than 2.0 including less than 2.25 including

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

Anhydrous lactose content less than less than 1.0 1.0 including including

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

The titratable acidity of less than 0.27 ml 1 Nroztoku

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 in 25 g

particles), including

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

The presence of substances absent in 25 g

of foreign origin

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

Fragrance free of extraneous odours

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

The color white to creamy white

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

The appearance of the lumps that can water down the slight pressure. "

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



12. in annex 7, table 1:



"Table 1-Basic breakdown of edible fats and oils on the species

groups and subgroups



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

The Kind Of Group The Sub-group

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

vegetable jednodruhový

vícedruhový

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

animal lard, pork

fat

Select beef tallow

FAT or oil according to

Edible fat or the type of animal

jedlý olej -----------------------------------------------

solid

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

pokrmový

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

roztíratelný12)

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

mixed roztíratelný12)

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

liquid emulsifiable ".

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



13. In annex 7, table 3 and 4 shall be deleted.



14. Annex 8 to 10 shall be deleted.



15. After annex No. 12, the following Annex No. 13, which reads:



"Annex 13 to the Decree No. 77/2003 Coll.



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 the 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 shell nut

crude oil and 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

the cargo is referred to in this list and is not similarly

limited

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

Lignosulfonan calcium (calcium-lignosulfonát) 8061-52-7

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

Kandelilový wax 8006-44-8

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

Carnauba wax (Brazilian wax) 8015-86-9

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

Cyclohexane 110-82-7

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

Oxidised soya-bean oil (with max content of 8013-07-8

ethylenoxidového oxygen 7-8%)

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

Ethanol (ethyl alcohol) 64-17-5

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

Ethyl acetate (ethyl acetate, ester acid 141-78-6

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

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

Kaprinová 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-enová) 112-86-7

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

Enanthic acid (acid heptanoic) 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-oktadekatrienová acid,

-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-enová) 112-80-1

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

Palmitic acid (hexadekanová acid) 57-10-3

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

Acid palmitolejová acid (cis-hexadec-

9-enová acid, (Z)-9-enová hexadec) 373-49-9

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

Pelargonic acid (nonanoic acid) 112-05-0

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

Ricinolejová acid (acid, castor oil,

acid, cis-12-hydroxy-(z)-9-enová acid

(Z)-12-hydroxyoktadec-9-enová) 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

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

Stearylalkohol (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)

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

Esters of fatty acids-any ester produced

the reaction of fatty acids listed above with any

of the above listed fatty alcohols. Examples are

butylester myristic acid (butyl oleate),

oleylester acid, Palmitic (oleyl-Palmitate)

and cetylester of stearic acid (cetyl stearate).

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

Fatty acid methyl esters

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

The Irgun, methyl (methyl dodekanoát) 111-82-0

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

Methyl palmitate (methyl-nexadekanoát) 112-39-0

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

Methyl stearate (methyl octadecanoic) 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) 25322-68-4

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

Propylene glycol (1.2-propylene glycol, propane-1.2-diol

monopropylenglykol (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)), 17-25339-7

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

Isononylalkohol (isononanol)), 27458-94-2

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

Isooktylalkohol (Montan)) 26952-21-6

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

Solution of magnesium chloride 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 (MBTE,

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) 7,842-38-2

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

Drinking water is admissible 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 on 1310-58-3

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

Propyl acetate (n-propylacetát) 109-60-4

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

Propenu tetramer (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 on 1310-73-2

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

Silica (mikrosilica) 7631-86-9

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

Sodium silicate (water glass) 1344-09-8

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

Sorbitol (D-sorbitol, D-sorbate) 50-70-4

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

Sulphuric acid 7,842-93-9

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

The urea solution, ferric ammonium-nitrogen (UAN)

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

Wine stone (raw potassium-hydrogen-tartarát) 868-14-4

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

White mineral oil 8042-47)-5

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



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



*) The 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.



Article II



The transitional provisions of 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 that

condensed milk, milk powder, concentrated cream and dried cream,

which do not comply with the labelling requirements laid down by this Decree,

can be sold and offered for sale until 17. in July 2004.



Article. (III)



The effectiveness of the



This Decree shall take effect on the date of the entry of the Treaty of accession of the Czech

Republic to the European Union.



Minister:



Ing. Palas in r.