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=45778&nr=329~2F1997~20Sb.&ft=txt

329/1997.



DECREE



The Ministry of agriculture



of 11 December 1997. December 1997,



implementing section 18 (a). a), b), (e)), f), (g) and (h))) Act No. 110/1997

Coll. on foodstuffs and tobacco products and amending and supplementing

certain related laws, for starch and starch products,

legumes and oilseeds



Change: 418/2000 Sb.



Change: 399/Sb.



The Ministry of agriculture shall be determined according to section 18 (a). a), b), (e)), f), (g)), and

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

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

starch and starch products, legumes and oilseeds:



Section 1



STARCH AND STARCH PRODUCTS



§ 1



For the purposes of this Ordinance, means the



a) starch natural powder obtained by insulation of starchy materials

of vegetable origin,



(b)) in the powder product into a jelly from starch in the form of semi-finished product with the addition

other substances, designed for the culinary treatment,



(c)), maltodextrin powder product from starch obtained by enzymatic

hydrolysis of starch



(d)) dextrózovým equivalent (DE) in the dry matter content of reducing sugars in

percentage, expressed as glucose, which specifies the degree of hydrolysis

starch.



§ 2



Breakdown on the types and groups



Breakdown on the types and groups indicated in annex No. 1.



§ 3



Labelling



(1) in addition to the data referred to in the law and in the Decree on the method of marking

food ^ 2) > these additional marking requirements:



and starch shall be called) species and groups



b) starch products, marks only the group name,



(c)) shall be dextrózovým and maltodextrins equivalent.



(2) Milk jelly powder is marked product from starch content

at least 10% by weight of powdered milk.



(3) Chocolate jelly in powder form are marked with the content of the product from starch

at least 20% by weight of skimmed cocoa powder.



(4) the tolerable negative mass variation of starch and products from packaging

starch are listed in Appendix 2, table 4.



§ 4



Quality requirements



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

2.



(2) the sensory quality requirements are specified in annex 3.



Section 2



LEGUMES



§ 5



For the purposes of this Ordinance, means the



and shelled, dry legumes), purified and sorted the grain legumes,



b) precooked legumes legumes technologically adapted to

to reduce the time they boil,



(c) non-whole grain legumes) technologically modified grains without external

Peel, divided the technologically modified grains without the outer skin with

twin peizi,



(d)) luštěninovou peeled beans ground flour to a uniform powder

where appropriate, classified by particle size of soybean meal, odhořčené



e) luštěninovými flakes diagonally cut and crinkled grain legumes, from

soy odhořčená,



(f)) vlákninovým luštěninovým concentrate uniform powder obtained by

by grinding and sifting of leguminous plants and outer peel of leguminous plants,



g) mineral impurities soil, sand, dust, or debris getting inside,



h) by foreign příměsmi organic admixture of unhealthy, organic

additives other than vegetable origin and inorganic additives other than

mineral origin,



I) soy food product made of heat-treated soybeans,

soy flour or soy protein,



j) tofu-soy product food separated by precipitation



k)-soy tempeh heat-treated fermented soy product or

other legume, grain, or a combination thereof,



l) natto fermented soy product soy-product,



m)-soy product soy sauce fermented soya sauce

beans or from a mixture of soybean and wheat



n) miso-soy product of fermented soybean paste, or from

a mixture of soybean and other crops.



§ 6



Breakdown by species group and subgroup



Breakdown by species groups and subgroups as listed in annex 4.



§ 7



Labelling



(1) in addition to the data referred to in the law and in the Decree on the method of marking

food ^ 2) these additional marking requirements:



and always indicate the legumes) group name of



(b) the products of pulses) is marked with a group name and Botanical

the type species,



c) soy products shall be labelled in the name of a species or group.



(2) the tolerable negative variance in weight of packaging products from pulses,

legumes and soy products are listed in annex 5.



§ 8



Quality requirements



(1) beans, precooked beans and peeled beans may not

Show foreign odours shall not be nakyslé, nažluklé or bitter,

Alternatively, have a different foreign flavor and contain the cizorodou salt.

Individual grains or parts thereof must not be manifestly naplesnivělé or

moldy. Stir the grains of different colors, varieties and vintage year is

inadmissible. Appearance, colour, odour and taste shall, with the exception of permitted

deviations, match for legumes and technologically adjusted Group

legumes or grain subgroup.



(2) Legumes must not contain live pests; in 1 kg is permitted a maximum of

free three pieces of the dead pests. As a percentage of weight can bean

contain not more than 15% of the half-or grain with a cracked shell, and 5% of the grains

weakly contaminated soil.



(3) the Pre-cooked beans must not contain live or dead pests and grains

polluted soil. May contain grain svraštělá, cracked and with

twin peizi and after the water finishes boiling according to the instructions of the individual more rigid or

from grains.



(4) the Bean peeled must not contain live or dead pests. Can

contain not more than 2% by weight of unpeeled beans. Bean peeled whole

may contain not more than 20% by weight of the grains with peizi.



(5) products from pulses must match the color, smell and taste

the character of the basic raw materials. Must not show foreign odors and other foreign

flavor. Must not contain live or dead pests. For the production of soybean

products is not permitted to use the residue after getting oil.



(6) the requirements for the quality of leguminous vegetables, grain mill products from pulses and

soy products are listed in annex No. 6 in tables 1 to 3.



Section 3



OIL SEEDS



§ 9



For the purposes of this Ordinance, means the



and oilseeds) (hereinafter referred to as "seeds") dry, cleaned and sorted

the seeds of oilseed crops paddy, or peeled, intended for direct consumption,



(b) mechanically injured seeds příměsmi), fractions of seeds, seeds nevyzrálá

and undeveloped, the seeds are sprouting, seeds of signs in the shower or

burnt with the changed color of the skin, but an intact core,



(c)) in the shower or scorched debris seeds, seeds with altered

Paint peels and with partially impaired (browny) core, without seeds

cores, seeds of other plants and capsules, suits, husks, stalks, leaves

or parts thereof,



d) inorganic contaminants, dust, sand, Earth, stones, glass

or metal particles.



§ 10



Breakdown by species group and subgroup



Breakdown by species groups and subgroups as listed in annex No. 7.



§ 11



Labelling



(1) in addition to the data referred to in the law and in the Decree on the method of marking

food ^ 2) these additional marking requirements:



and) oilseeds are referred to the name of the Group and subgroup,



(b)), whether it is peeled or unpeeled seeds.



(2) the tolerable negative mass variations Pack the oil seeds are

listed in annex No. 8.



§ 12



Quality requirements



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

9.



(2) with the exception of permitted derogations must appearance, colour, odour and taste

the seeds of the match, with the declared type of the seeds must not show

foreign smell, acidulous, nažluklá or bitter, or with another foreign

flavors; Furthermore, it must not contain living and dead pests at any stage

development, inorganic impurities, seeds apparently naplesnivělá or moldy

and the seeds of rotten, in the shower or burned, the modified color skins and

at the same time completely impaired (Brown to dark) at the core.



(3) chemical preserving of seeds is illegal.



(4) for use in the food industry can only use poppy seed

(Papaver somniferum l.) the case, solve the type originating from the varieties

that contain max. 0.8% of the alkaloid in the dry capsules

(head gasket) and on the surface of the poppy-seed seed is not the content of the morfinových

alkaloids in excess of 25 mg/kg.



section 13 of the



Storage



The seeds should be stored at a temperature of 20 degrees C and a relative humidity of

air not more than 70%.



§ 14



Transitional provision



Designation of starch and starch products, leguminous crops and oil seeds

packed in period 1. January 1998 until 31 December 1999. on 31 March 1998 shall be assessed only in the

the scope of section 6 of the Act.



§ 15



The effectiveness of the



This Decree shall take effect on the date of its publication, with the exception of section 3, 7 and 11,

that will become effective on 1 January 2004. April 1998.



Minister:



Ing. Lux in r.



Č. 1



Breakdown on the types and groups

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

Type Of Group

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

Starch potato

wheat

corn

other

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

Product from starch powdered puddings

maltodextrins


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



Č. 2



The physical and chemical quality requirements

Table 1-Starch potato, wheat and corn



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

Starch Starch Starch Indicator

potato wheat corn

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

The dry matter content in% at least at least at least 86.0 86.0 80.0

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

Total ash content

in the dry state not more than 0.5% up to a maximum of 0.5 0.4

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

Content of N-compounds in dry matter,% not more than 0.15 up to 0.55 up to 1.0

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

The amount of stipů visible

to the naked eye on 1 dm2 up to 200--

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

Starch products



Table 2-Puddings



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

The product dry matter content of starch Content ash content

in% of the dry matter in the% folder in%

at least not more than at least

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

Custard powder

cooking 82.0 4.0 65.0

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

Custard powder

cold 88.0 6.0 60.0

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



Table 3-Maltodextrins



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

The product dry matter ash content, Dextrinated

in% of the dry matter in% equivalent (DE)%

at least not more than a maximum of

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

Maltodextrins 89.0 1.0 20.0

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

Table 4-weight tolerable negative deviations of the Pack

starch and starch products



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

weight in g | | maximum permissible negative |

| | mass deviation from |

| | mass declared on |

| |% | packaging

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

| to 100 | 5 |

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

over 100 to 250 | | 3 |

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

over 250 to 500 | | 2 |

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

over 500 to 1 | 000 | 1 |

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



Č. 3



Sensory quality requirements



Starch potato, wheat and corn



Natural potato, wheat and maize starch is very gentle free-flowing

powder, without mechanical impurities and foreign matter. Colors for

potato starch, wheat starch, white, white with a tint of gray and

for corn starch white with yellow, the fragrance after used

the plant, without taste and smell.



Starch products



1. the Puddings in the powder or loose powder are free of extraneous impurities and additives with

the ingredients that make up the clumps with fine particles disintegrated used

ingredients. After the culinary preparation instructions the mass is flexible, pudding

non-sticky sticky, or only partially.



2. Maltodextrins are powder without harsh chemicals and mechanical

dirt, color white with a tint of gray or yellow depending on the

starch with a neutral scent.



Č. 4



Breakdown of leguminous plants on species, groups and subgroups



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

The Kind Of Group The Sub-group

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

The yellow legume pre-cooked

the Green peeled whole

lens velkozrnná peeled half-carcases

lens drobnozrnná

White beans

bean color

chick peas

Bob

soy

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

Flour mill product

from legumes flakes

fiber concentrate

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

Soy product soy drink

zakysaný soya product

tofu

sojanéza

tempeh

natto

soy sauce

miso

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



Č. 5



Tolerable negative mass variations of the Pack of leguminous plants

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

Type of package weight tolerable negative mass variance

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

Legumes, to 250 g-4.0%

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

Articles 251-500 g-2.0%

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

from legumes 501-2000 g-1.0%

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

soy products over 2000 g-0.5%

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



Č. 6



Sensory and physical requirements on the quality of pulses, legumes

quality and leguminous vegetables peeled

Table 1



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

Group Color siftings Humidity

nebo ----------------------------------------------------- %

the Sub-group of the individual weight of the grains with circular% not more than

grains weight holes of a different color

maximum diameter mm maximum

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

The yellow hněděžlutá, 5% 4.5 4 16.0

Orange, yellow peas

Green

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

The green light green, 5% 4.5 4 16.0

olive, green peas

Yellow

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

Beans white white 6% 3.5 4 16.0

color

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

Bean color uniform by 6% 3.5 4 16.0

the variety of a different color

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

Soy uniform by-3.5 4 13.0

the variety

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

Chickpea-5.0 4 14.0

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

Bob - - 6,0 4 16,0

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

Single lens by-6.0 20 15.0

velkozrnná 2.5 4 varieties

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

Single lens by more than 6.0-15.0

drobnozrnná varieties of 20

2.5

4

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

Legumes uniform according to 10% 1.0 0.5 10.0

pre-cooked materials of a different color

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

Legumes uniform according to 10% 1.0 0.5 15.0

peeled whole raw material of a different color

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

Legumes uniform according to 10% 1.0 0.5 15.0

peeled split raw material of a different color

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



Table 2



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

Quality character Legumes Legumes Pulses

pre-cooked, peeled

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

Dirt * 1, a total of 0.5 1.0 1.0 total organic

% by weight of which: mineral 0.5 of which:

not more than 0.5 0.2 mineral mineral

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

Severely damaged grains * 2-6.0 1.0

or declared

part of the total,

% of the maximum weight of lens: 0.1-

of which: other grains muškovitá: 0.5

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

Slightly damaged grains 12.0-20.0 * 3

or declared

part of the total,

% weight not exceeding

of which: a) 3.0-3.0 požraných pests

b) fractions of 3.0 3.0 3.0

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

Vařivost carried out 90-

under the specified conditions

and within the prescribed time,

% numerical

at least

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



Note




* 1 contaminants are total mineral and organic debris, and

organic impurities are stems, leaves, husks, all

Foreign grains and seeds or parts thereof.

* 2 Severely damaged grains are grains and legumes damaged diseases

samozahříváním or drying is probably the modified color skins and

at the same time, the scratches at the core of the peeled pulses only seems to

modified color děloh, further signs of sprouting grains and

muškovitá-grains whole grains containing the dead zrnokaze

(Bruchidae) at any stage of development.

3 Lightly damaged grains are grains are probably modified color skins

and the complete kernel, grain legumes with wrinkled

Peel and core, furrowing grains undeveloped,

mechanically damaged if damage reaches not more than a quarter of the

the kernel and the uterus are not separated, grains of požraná pests and fractions

grains or their declared parts of smaller than half of the

declared the whole.

Table 3

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

| Soy product | Protein in% | Fat in dry matter in% | Dry matter in% |

| | weight min. | weight max. | weight min. |

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

| Soya drink | 1,8 | 30.0 | 4.0 |

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

| Soya drink in powder | 20,0 | 30.0 | 90.0 |

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

| Zakysaný soya product | 2,5 | 50.0 | 8.0 |

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

| Tofu | 4,5 | 40.0 | 10.0 |

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

| Sojanéza | 1,0 | | |

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

| Tempeh | 10.0 | 50.0 | 27.0 |

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

| Miso | 9,0 | | |

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

| Soy sauce | 2,3 | | |

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

| Natto | 15.0 | | |

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



Č. 7



The breakdown of oil seeds to species groups and subgroups

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

The Kind Of Group The Sub-group

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

poppy

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

White

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

color *

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

Sunflower

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

gourd

Oil seed-----------------------------------

sesame seed

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

Len

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

white mustard

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

Black

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

* color: gray, Orange, yellow, pink.



Č. 8



Tolerable negative mass variations of the Pack of oilseeds

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

Type of package weight tolerable negative mass variance

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

up to 50 g-5.0%

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

51-200 g-3.0%

Olejnatá semena --------------------------------------------------------

201-500 g-2.0%

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

over 500 g-1.0%

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



Č. 9



The physical and chemical quality requirements of oil seeds



Table 1-the seed of the opium poppy (Papaver somniferum l.) seed, solve the type



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

Not more than 0.2% of the blue color of the weight of the white poppy

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

seeds of white or a mixture of colors above 0.2% by weight of white poppy

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

Humidity 1. not more than 8.0% of the weight of the quality

2. the quality of not more than 10.0% by weight

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

Not more than 5.0% of the seeds of nevybarvená weight

dark to black

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

Additives and impurities not more than 8.0% of the weight

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

of which:

and rusty nevyzrálá) seeds not more than 5.0% by weight of colors

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

(b) not more than 3.0 damaged seeds)% by weight of

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

c) impurities total 1. not more than 0.2% by weight of quality

a total of 2. the quality of not more than 1.0% by weight

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

(d) not more than blínu of the black seeds) 0.00% by weight

(Hyoscyamus niger l.)

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

(e) the laskavce of the quinoa) seeds and not exceeding 0.2% by weight

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

(f) inorganic impurities not more than) 0.0% by weight

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

(g)) the cadmium content of not more than 0.8 mg/kg

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

arsenic content in) not more than 0.1 mg/kg

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

I) mercury content of no more than 0.012 mg/kg

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

j) the lead content not more than 1.0 mg/kg

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

the alkaloid content of not more than) 25 mg/kg

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



Table 2-other seeds



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

| Seed | Humidity | Ingredients | Dirt |

| | in% of maximum | in% of maximum | in% of maximum |

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

| Sunflower | | | |

| (Heliantus annus l.) | 8.0 | 4.0 | 1.0 |

| Pumpkin (Cucurbita) | 10.0 | 4.0 | 1.0 |

| Sesame | | | |

| (Sesamum indicum l.) | 10.0 | 4.0 | 1.0 |

| lnu | | | |

| (Linum usitatissimum l.) | 9.0 | 2.0 | 1.0 |

| Mustard (Sinapis alba l. | | | |

| Brassica nigra l., | | | |

| Brassica juncca l.) | 10.0 | 3.0 | 0.5 |

| Safflower | | | |

| (Carthamus tinctorius l.) | 10.0 | 4.0 | 1.0 |

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



Selected provisions of the novel



Article II of the decree 423/2000 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.



Article. (III) Decree 399/Sb.



Transitional provision



Foods labelled in accordance with Decree No. 329/1997 Coll., as amended effective

before the date of entry into force of this Decree, may be put into circulation

by 1. July 2014. Foods that have been put into circulation

before this date can be sold while stocks last.



2) Decree No 113/2005 Coll., about how the labelling of foodstuffs and tobacco

products, as amended.